Canning Peach Pie Filling

peachesIf you’re from the south then you can appreciate a good home-made peach pie. I came across about 120 pounds of peaches this past weekend and decided to quart up some peach pie filling. Don’t panic though, this recipe isn’t for 120 pounds of peaches, I wouldn’t do that to you lol. For this recipe you only need about 7-8 quarts sliced peaches.

When I can pie filling I like to can at least 12 quarts of that particular pie. (One Quart = One Pie) The reasoning may sound silly, but it goes like this. If you can 12 each of peach, apple, cherry, blueberry, then you can bake 4 pies a month for a full year. Or you can choose to keep it in your food storage. We do not bake that many pies in our house each month, but it sure comes in handy around the holidays, church pot luck dinner, reunions, or unexpected company. Pour a jar into the crust and pop it in the oven. Voila! Dessert is done.

toolsTools Needed:




  • Capture7-8 quarts of peeled, cored and sliced peaches. When selecting your peaches make sure they are ripe and ready to eat. These peel the easiest.
  • 7 cups of sugar
  • 1 cup Clear Gel (I have used ultra gel and it works just as well for me. Others have said they do not like using it with pies because you have to use a little more than the recipe calls for. I have never had that problem personally.)
  • 5-1/4 cups of cold water
  • 1-2 teaspoons of cinnamon, optional but recommended
  • 1 3/4 cups of Bottled lemon juice
  • Fruit Fresh, this stops fruit from browning.
  • White distilled vinegar (For wiping the jar rims)


  1. Begin warming your water in your WBC on medium high heat.
  2. Run your jars through the dishwasher and the heated dry cycle. Leave them in there to stay warm while you get everything ready. If you do not have a dishwasher then wash and rinse by hand. Place jars upside down on the jar rack in your WBC and place lid on canner. Your jars will sanitize and stay heated for your pie filling when the time comes.
  3. Wash and blanch your peaches. Then cut into slices or even sized chunks.
  4. Sprinkle fresh fruit on your peaches and turn with your hands to coat evenly.
  5. Combine water, sugar, clear gel and cinnamon in a large pot. (2-4 qts works for me.) Stir ingredients together and heat over medium/high heat until mixture begins to bubble and thicken.
  6. Add the lemon juice and boil the sauce for 1 minute stirring constantly.
  7. Combine the drained peaches with your boiling mixture and continue to heat for 3-4 more minutes.
  8. Remove jars from your WBC and set on a towel next to your peach pie filling mixture. Turn the WBC on high and replace lid so it comes to a boil.
  9. Using your jar funnel, fill the jars leaving a one inch head space at the top. Gentle tap the jar on the counter to try to push the air to the top and help the filling settle in the jar.
  10. Run a small spatula, knife or chop stick long the inside of the jar slowly to help get rid of air bubbles. (preferably not a metal tool)
  11. Using a paper towel or rag dip a corner into some vinegar and wipe the rims clean of any filling that might be on it. If you skip this step you are running the risk of an improper seal. It is very important.
  12. Place seals and rings in place. Screw rings on finger tight.
  13. Place the filled jars on your canning rack and lower gently into the water. You should have at least 1-2 inches of water covering your jars at all times.
  14. Processing times are as follows:


10645096_10201528405571243_6967743142670642951_n15. After processing time is up remove your jars carefully with your jar lifter and set on a dish towel undisturbed for 24 hours. Expect to see some air bubbles in the jars. I freaked out when I saw them, but learned it is common and your product is still safe. The only time you need to worry is if they are bubbling (multiplying) or the lid starts expanding.


That about wraps it up! All that’s left after this is to pour a jar in a pie crust, top it off with some pretty lattice-work and bake it in a preheated oven set at 450° for ten minutes and then drop the temperature down to 350° and bake for another 30-40 minutes or until the crust is brown and the mixture is bubbling through the lattice-work. If you notice the outside of the crust is getting to dark to fast, then cover them with strips of aluminum foil about half way through cooking.

Serve with some Blue Bell Homemade Vanilla Ice Cream and your family/guest will have a little bit of heaven in their mouths that day. 🙂


Keepin It Spicy,

Jalapeño Gal