Do you love a homemade peach pie as much as I do!? Here is an easy recipe for canning peach pie filling just like grandma used to make. This recipe is great for those stubborn clingstone peaches that are so hard to remove the pit from! It’s also one of my favorite pie filling recipes for canning.
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Peach Pie Filling Recipe
Ingredients:
3 1/2 c. sliced peaches
3/4 c. water
1/4 c. bottled lemon juice
1 c. sugar
1/4 c. Clear Jel*
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*Clear Jel is a replacement for cornstarch as a thickener. It is basically the same thing as cornstarch but it is safe for canning, and cornstarch is not. Clear Jel will also give you a nicer, clearer looking pie filling.
It is hard to find Clear Jel in stores, but you can order it from Amazon. A pound will make quite a few jars of pie filling or other canned items such as my sweet and sour sauce.
Ball Complete Book of Home PreservingThe Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles
This recipe makes one quart of peach pie filling. You can double, or triple this recipe for however many quarts of pie filling you want to make. One quart will make one peach pie.
Related Article: 5 Best Peach Canning Recipes
Peel and slice peaches. You can easily peel peaches by placing them in a pan of boiling water for a minute and then dunking them really quickly into ice water. The peels should slice right off.
Combine water, sugar, and Clear Jel in a stock pot. Whisk until smooth. Heat until mixture thickens and boils. Add lemon juice and boil for 1 minute, stirring constantly.
Quickly stir in peach slices.
Canning Instructions
Pour peach mixture into clean, sterilized quart canning jars, leaving 1 inch head space. Easily measure the headspace with this inexpensive canning funnel.
Wipe rims of jars and place sterilized rings and lids on jars, tightening finger tight.
Related Article: Canning Peach Butter: A Beginner’s Guide
Place in boiling water canner with water covering jars by 1 inch. Process jars for 15 minutes.
Remove jars from boiling water canner and set on a towel on the kitchen counter to cool. Unsealed jars should be placed in refrigerator and eaten within one week. Sealed jars can be stored in a cool dark place for 1-2 years.
Granite Ware Covered Preserving Canner with Rack, 12-QuartHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars
Pie Filling Recipes
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- Strawberry Rhubarb Pie Filling
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- Cherry Pie Filling
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Follow my canning and preserving board on Pinterest.
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It also has a tendency to clump up in the jar, leaving you with underthickened peaches and tiny little peach flavored dumplings.
Flour was used thicken pie fillings for canning, and in the past I used it myself. Ball used to recommend it, but it doesn’t anymore. I don’t know about all of the science behind it but I have tried it both ways and I much prefer the Clear Jel. Using flour doesn’t give as smooth of a pie filling and it does somewhat affect the flavor. Once you try Clear Jel, you won’t go back! It’s just a modified version of cornstarch that’s safe for canning.
My 2020 Ball Blue Book calls for flour in the peach pie filling recipe. I thought that Ball was the bible of canning and preserving. I know that I learned to can from my Grandmother and I have been canning for 45 years and none of my family has died. I’m not trying to be mean, I just dont understand why when this (and many other peoples posts) says something that contradicts Ball and all of the old timers.
This turned out beautifully for me. I increased the amounts and made 7 quarts. Thank you so much! I need to get more clear gel soon!
I would like to know if I can add cinnamon to this recipe? If so, how much?
Sorry, no…flour and cornstarch are not safe for canning. However you can just can the peaches then make pie filling out of them with flour or cornstarch after you open the jars.
Can i use regular flour instead of cornstarch for my filling, can not find clearjel and peaches are ready to go??
Hi! Lemon juice is normally used to increase the acidity of a recipe to make the recipe safe for canning. I don’t think it’s necessary for this recipe, however, because it is okay to just can peaches in water with nothing else added. It’s probably just for flavor in this recipe.
Question about the lemon juice.
I don’t use lemon juice in my peach pie filling so was wondering it’s purpose? TIA
Hi! I know people have been using cornstarch for canning pie fillings for a long time, but it isn’t recommended anymore because the chemical make up of the cornstarch does not make it safe for canning. I have tried canning pie fillings both with cornstarch and with clear jel, and I thought there was a big difference in how the pie fillings turned out. The clear jel definitely makes a nicer pie filling.
What is the problem with cornstarch? I have been using cornstarch in an apple pie filling for years
This recipe looks good
Made these last year, filling turned out awesome, making some more this year, easy peasy.