Canning Peach Pie Filling

How to can homemade peach pie filling, just like grandma used to make.

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!

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Peach Pie Filling Recipe



3 1/2 c. sliced peaches
3/4 c. water
1/4 c. bottled lemon juice
1 c. sugar
1/4 c. Clear Jel*


*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.


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.


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.


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-QuartGranite Ware Covered Preserving Canner with Rack, 12-QuartHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarHoosier Hill Farm Clear Jel Thickener (cook type) large bulk 2 3/4 lb.JarPrepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars

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How to can homemade peach pie filling, just like grandma used to make.

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5 Comments on "Canning Peach Pie Filling"

  1. Question about the lemon juice.
    I don’t use lemon juice in my peach pie filling so was wondering it’s purpose? TIA


    1. 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.


  2. What is the problem with cornstarch? I have been using cornstarch in an apple pie filling for years
    This recipe looks good


    1. 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.


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