🍑🥧 Peach Pie Filling (Homemade Canning Recipe) 🫙✨

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Processing Time: 30 minutes
Total Time: 2 hours 20 minutes
Intensity / Skill Level: Intermediate (Water-bath canning experience recommended)
Yield: About 6 quart jars (or roughly 12 pint jars)
Category: Home Canning / Desserts / Baking Staples

To successfully execute this home-canned peach pie filling, gather the following precise ingredients:

6 quarts fresh peaches (approximately 12 pounds whole, firm-ripe freestone peaches)
7 cups granulated sugar (acts as a sweetener and preservative agent)
2 ¼ cups Clear Jel® (Modified cornstarch specifically formulated for safe home canning that will not break down during processing)
1 ½ cups bottled lemon juice (essential for providing the necessary acidity to ensure safe water-bath canning)
2 ½ teaspoons ground cinnamon (optional, for subtle warmth)
¼ teaspoon ground nutmeg (optional, adds depth)
2 ½ cups cold water
5 cups apple juice or water (to reconstitute and cook the thickener base)

Wash all your peaches thoroughly in cool, clean water.
Bring a large pot of water to a rolling boil and prepare a large bowl of ice water nearby.
Drop the peaches into the boiling water in batches for about 30 to 60 seconds, just until the skins loosen.
Immediately transfer the blanched peaches into the ice water bath to stop the cooking process.
Slip the skins off the peaches using your fingers or a paring knife. Pit the peaches and slice them into uniform, thick wedges (about ½-inch thick).
To prevent browning, place your sliced peaches into a large bowl filled with water treated with a commercial ascorbic acid or a splash of lemon juice. Drain well before using.

In a very large, heavy-bottomed stockpot, combine the drained peach slices with the 1 ½ cups of bottled lemon juice. Toss gently to ensure every piece is coated, which safeguards both flavor and safe pH levels for canning.

In a separate, large cooking pot, combine the cold water and the Clear Jel®. Whisk continuously until completely smooth with no lumps.
Pour in the 5 cups of apple juice (or water) and the 7 cups of granulated sugar. Add the ground cinnamon and ground nutmeg if you prefer a spiced filling.
Cook this mixture over medium-high heat, stirring constantly with a heat-resistant spatula or whisk, until the mixture thickens and begins to bubble.

Gently fold the prepared peach slices into the hot thickened gel mixture.
Bring the entire mixture back to a gentle simmer, stirring frequently and carefully to avoid breaking up the delicate peach slices. Cook for roughly 3 minutes until the peaches are heated through.

While your filling is simmering, prepare your water-bath canner, fill it with water, and bring it to a simmer. Wash your canning jars (quarts or pints) in hot, soapy water and rinse well. Keep them hot until ready to fill.
Ladle the hot peach pie filling into your hot jars, leaving 1 inch of headspace at the top of each jar.
Remove any trapped air bubbles by running a non-metallic spatula or bubble-popper down the inside of the jar. Wipe the jar rims clean with a damp, lint-free cloth to ensure a proper seal.
Center heated canning lids onto the jars and screw down the metal bands until fingertip-tight.
Place the jars into the boiling water canner, ensuring the water level is at least 1 to 2 inches above the tops of the jars.
Process quart jars in a boiling water bath for 30 minutes (adjusting properly for your local altitude if necessary).
Once processing time is complete, turn off the heat, remove the lid, and let the jars sit in the water for 5 minutes. Carefully remove the jars using jar lifters and place them upright on a towel-lined countertop, leaving space between each jar. Do not tighten or disturb the rings. Let them cool undisturbed for 12 to 24 hours.

Cooling & Sealing: Check the seals after 24 hours. The centers of the lids should be pulled downward and should not flex when pressed.
Storage: Remove the screw bands, wipe the jars clean, label them with the contents and date, and store them in a cool, dark, and dry place.
Shelf Life: Properly canned pie filling will maintain optimal quality for up to 12 to 18 months. Once opened, store the jar in the refrigerator and consume within 3 to 5 days.