Peach Pie Filling Recipe for Water Bath Canning
My Mama brought me three large Ziploc bags of prepared peaches from the Farmers Market. They were bought back in September. She wanted to get them to me but we are a 4-hour drive apart and we just couldn’t get to each other in time before the peaches would go bad and a complete waste.
I told her that she needs to prepare the peaches for the freezer. Yes, you can freeze fruit and you can also can fruit after it has been frozen. For us, this is an excellent and fast way to preserve our fruit if we can’t quite get to it for the water bath canner. Because lets face it, canning peach preserves, pie filling, fruit butter, or anything else is nearly a half to full day ordeal; depending on how much you are canning.
Once I finally got to it, nearly 5 months later, it made 7 quarts of pie filling with some leftover for cake filling for my daughters second year birthday cake. They looked, smelled, and tasted amazing. I can’t wait to make a cobbler or pie with it later.
How to freeze your peaches:
- Submerge whole peaches in boiling water for 30 seconds.
- Submerge whole peaches in cold water for 30 seconds and slip off skins.
- Cut peaches into 1/2 inch slices.
- Blanch slices by boiling for 60 seconds and then take out.
- Place slices in Ziploc bags and place in freezer.
This recipe is from the So Easy to Preserve Canning Book presented by the Cooperative Extension Service from the University of Georgia.
This is a water bath canning recipe. It is only the recipe and this post is not detailed in how to water bath can. Please familiarize yourself with instruction on the proper and safe methods for home preservation. If you do not can this recipe, please cover and store it in the refrigerator.
- 6 quarts peaches, sliced, peeled, and cored
- 7 cups white sugar
- 2 cups 2 tbsp. Clear Jel
- 1 tsp cold water
- 1 tsp cinnamon (optional)
- 1 tsp almond or vanilla extract (optional)
- 1 3/4 cup lemon juice
- Prepare water bath canner, equipment, and canning jars.
- Prepare peaches by peeling, coring, slicing into 1/2 inch wide slices, and blanching.
- In a large pot, combine white sugar, Clear Jel, and cinnamon together.
- Add water and extracts. Stir and cook over medium high heat until mixture thickens and begins to bubble.
- Add lemon juice to mixture and boil for another minute.
- Fold in blanched and drained peach slices into thickened mixture and heat for another 3 minutes.
- Fill warm jars leaving 1 inch headspace.
- Remove air bubbles from jar. Wipe jar rims. Put lid and ring on finger tight.
- Process in water bath canner for 30 minutes.
- After remove from canner and place on towels to cool. Remove rings and test to make sure all lids have popped and can not be removed.
- This recipe should yield 7 quart canning jars.