Thursday, October 29, 2020

Peach Pie Filling

This homemade peach pie filling recipe is SO good! Lots of fresh peaches in a thick and saucy filling. The recipe is for canning which means you can enjoy a yummy peach pie (or other dessert) any time of year.
 
peach pie filling

PEACH PIE FILLING

We have several fruit trees in our yard and the peach tree is by far the most productive. Every year we have loads of peaches to preserve, to make yummy treats with, and still plenty to give away. 

As a result, each year I try some new peach recipes. Some of our favorites include peach cobbler and peach crisp.

If you're looking for a cool end-of-summer treat try this no-bake peach dessertpeach pie with graham cracker crust or simple peaches and cream.  

If peaches are not in season, then this pie filling is your best friend when you have a peach craving. Simply add it to a pie shell and bake it up for an EASY dessert. 

I also have a few more recipe ideas using this filling that I want to try out. I'll be sure to share them when I do.


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peach pie filling in a canning jar


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INGREDIENTS NEEDED FOR PEACH PIE FILLING RECIPE

What type of peaches should I use for peach pie filling? 

The variety doesn't matter as much as if it's a freestone peach.

Freestone peaches are much better because the pit will pop right out. With a clingstone peach, the pit will not remove easily from the flesh of the peach.

Why should I use Clear Jel or Thick Gel for canning? Can't I just use cornstarch?

If you were making a single pie to be eaten right away, cornstarch is a valid ingredient. 

However, when canning the cornstarch will break down and produce a runny or clumpy consistency over time. So when canning, you definitely want a peach pie filling without cornstarch.

Using a modified corn starch such as Clear Jel or Thick Gel gives you a great sauce consistency even after it's been canned. It was developed specifically for this purpose.  It does not break down and will stay the same consistency over time. 

I personally use Cornaby's Thick Gel. It's available at my local grocery store, so it's easy to find. 

SUPPLIES AND TOOLS NEEDED FOR CANNING PEACH PIE FILLING

HOW TO MAKE PEACH PIE FILLING 

When canning, I find it best to use recipes from reputable sources. The USDA has put out a complete guide to home canning pdf that anyone can use and access. I recommend reading through it. 

The peach pie filling recipe is from that resource. The purpose of this post is to walk you through the process in a more detailed way. 

Preparing the peaches

The first step is to peel, pit and slice the peaches. You can get full detailed instructions on how I do this in my how to can peaches post.

Basically, I bring a large pot of water to a boil and drop the peaches in for 1 minutes. Remove and run under cold water to cool. 

Then I slice the peach in half, remove the pit and slip the skins right off. Then I slice the peach into about 1/4 to 1/2 inch slices.

I place the sliced peaches in a large bowl of cold water with 1 T. salt and 1 T. vinegar. This helps prevent the peaches from browning and does not affect the taste.

Cooking the peaches

In batches, cook the peaches. 

Bring a large pot of water to a boil. Fill a large sieve with peaches and place it in the water.  Leave the peaches in the pot until the water has returned to a boil and then boiled for one minute. 

cooking the sliced peaches for pie filling

Remove from water, let drain and place the peaches in a bowl. Cover the bowl so that the peaches stay warm and continue the process until you have six quarts of cooked peaches. 

cooked peaches ready to make pie filling


Making the pie filling

Note: During the whole process of making the filling be sure to stir constantly. I use a whisk up until the point that I add the peaches, then I switch to a wooden spoon.

In a large stock pot, mix together water, sugar, Thick Gel (or other canning save alternative). If you want to add cinnamon and almond extract, add it at this point as well.

Heat this mixture until it thickens and comes to a boil, stirring constantly.

Add the lemon juice and boil for 1 minute more.

making the pie filling

Stir in sliced peaches and boil it for 3 more minutes. 

peach pie filling recipe

Canning the pie filling

Fill the jars to one inch from the top. Add lids and rings. Boil in a waterbath canner for 40 minutes.(This time is for altitudes between 3,001-6000 feet, adjust as needed for your altitude.)


canned peach pie filling

MORE PEACH RECIPES



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pie filling recipe in a canning jar




Peach Pie Filling Recipe
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Peach Pie Filling Recipe

Servings: 7 quarts
Author: Rachel
Prep time: 2 H & 30 MCook time: 40 MinTotal time: 3 H & 10 M
Delicious homemade peach pie any time of year with this pie filling recipe the specifically for canning.

Ingredients

  • 6 quarts sliced fresh peaches
  • 7 c. sugar
  • 2 c. + 3 Tbsp. Thick Gel*
  • 5 1/4 c. water
  • 1 tsp. cinnamon
  • 1 tsp. almond extract
  • 1 3/4 c. bottled lemon juice**

Instructions

  1. Peel, pit and slice the peaches. An easy way to remove the skins is to place the peaches in a pot of boiling water for 30-60 seconds. The skins will then slip right off. 
  2. Place sliced peaches in a large bowl of water with 1 T. salt and 1 T. vinegar. This will prevent the peaches from browning while you continue peeling and does not affect taste.
  3. Once the peaches are all sliced, place them in a sieve and then in a pot of boiling water. Once the water has returned to a boil, boil for one minute. Drain and place in a bowl and cover to keep warm. Continue this process until all peaches have been cooked.
  4. Combine water, sugar, and Thick Gel, as well as cinnamon and almond extract if those flavorings are desired. Heat this mixture over medium high heat, stirring constantly until mixture thickens and comes to a boil. 
  5. Stir in the lemon juice and boil for 1 minute.
  6. Stir in peaches and continue to heat for 3 minutes.
  7. Ladle filling into quart sized mason jars leaving a 1-inch headspace.
  8. Add lids and rings and process jars in a waterbath canner for 40 minutes.***

Notes:

*ClearJel, Thick Gel or Ultra Gel all are acceptable alternatives. Using a modified corn starch such these gives you a great sauce consistency even after it's been canned. It was developed specifically for this purpose. It does not break down when canned and will stay the same consistency over time. Do not use regular corn starch for this recipe - it is not safe to can.


**Bottled lemon juice is necessary and the amount should not be adjusted. Do not use fresh lemon juice.


***The process time of 40 minutes is based on a 3001-6000 foot altitude. Adjust as necessary for your altitude.


Stir constantly during the cooking process. I use a wire whisk until I add the peaches, then I switch to a wooden spoon.


Calories

124.50

Fat (grams)

0.17

Sat. Fat (grams)

0.01

Carbs (grams)

31.86

Fiber (grams)

1.07

Net carbs

30.80

Sugar (grams)

30.71

Protein (grams)

0.64

Sodium (milligrams)

2.97

Cholesterol (grams)

0.00
Nutritional information is automatically calculated and not guaranteed to be correct. Calories per serving were based on the assumption that there are 8 servings per quart.
peach pie filling, peach pie filling recipe, canned peach pie filling, peach pie filling recipe for canning, how to make peach pie filling, homemade peach pie filling recipe, peach pie filling without cornstarch
Peach, Canning
American
Created using The Recipes Generator

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