Preserving Peach Pie Mixture for Future Use

Preserving Peach Pie Mixture for Future Use

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Stash a jar or two of homemade canned peach pie filling on your pantry shelf, and you'll have a quick, tasty dessert at your fingertips. This filling is perfect for topping cheesecakes, coffee cakes, or whipping up a pie in a jiffy during the winter months.

When canning peaches in syrup, some of the peach flavor seeps into the liquid. Since every drop of liquid in the jar ends up in the pie, preserving every last bit of peachy flavor is essential for a delicious pie filling.

Table of Contents

• Canning Peach Pie Filling Recipe
• Uses for Peach Pie Filling
• No-Bake Peach Icebox Cake (Beyond Frosting)
• Peach Layer Cake (Liv For Cake)
• Peaches and Cream Monkey Bread (Pint Sized Baker)
• Peach Blueberry Pie (Smells Like Home)
• Additional Ways to Use Peach Pie Filling

Unlike canned peaches in syrup, you can't tweak the canned peach pie filling recipe any which way. If you alter the amount of sugar or omit the lemon juice, the filling may not set properly or might not be acidic enough for safe canning.

To make canned peach pie filling, you'll need a special thickener called Clear Jel, a brand of modified cornstarch designed specifically for canning pie fillings. It stays liquid while hot, making it easy to fill jars without bubbles, and sets firm once cooled.

This recipe is based on testing by the National Center for Food Preservation. The only optional ingredients are the seasonings. Feel free to skip the cinnamon or almond extract, or add your preferred blend of spices, such as ginger or nutmeg.

An older tested recipe for canned peach pie filling can be found in The Ball Complete Book of Home Preserving. This recipe was developed before Clear Jel was invented and uses pectin in apples and lemon juice to naturally thicken the peach pie filling without cornstarch or flour.

Make sure to buy cook-type Clear Jel, not the instant version, which thickens as soon as it hits a hot liquid. Cook-type Clear Jel can be heated and reheated multiple times and will continue to liquefy when heated and set when cooled.

Since Clear Jel thickens upon cooling, it's crucial to pack the jars very hot before canning. Any leftover gel in the pot will thicken quickly, so have some hot water available for cleanup. During the canning process, it's essential for the filling to flow freely to completely fill the jars.

Canning peach pie filling is similar to canning peach slices, but you'll need to cook the peaches first, remove them from the pot to prepare the gel, and then return the peaches to the pot with the completed filling. Cooking the peaches reduces the air bubbles that would come out during canning.

Canning Peach Pie Filling Recipe

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Ingredients

• 6 quarts peaches, sliced and peeled
• 7 cups sugar
• 2 1/4 cups Clear Jel (cook type)
• 5 1/4 cups peach cooking liquid or water
• 1 tsp cinnamon
• 1 tsp almond extract
• 1 3/4 cups lemon juice
• water for cooking peaches

Instructions

1. Prepare a water bath canner and 7 one-quart wide-mouth jars.
2. Bring 2-3 quarts of water to a boil in a separate large saucepan. Add the peach slices, boil for 2-3 minutes, and then strain, retaining the cooking liquid. Set the peaches aside, covered to keep warm.
3. Empty the water from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.
4. Add the sugar and Clear Jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the Clear Jel and sugar using a whisk to fully incorporate and remove any lumps.
5. Bring the mixture to a boil, then add in the cinnamon, almond extract, and lemon juice. Boil and thicken the mixture, then ladle it into prepared canning jars. Remove air bubbles and leave a 1-inch headspace.
6. Process jars (for up to 1,000 feet in elevation) in a water bath canner for 30 minutes. Adjust processing time for elevation as required. Once finished, remove jars and allow them to cool completely before checking seals. Store sealed jars at room temperature for up to 1 year. Store any unsealed jars in the fridge and use within 1 week.

Enjoy your homemade canned peach pie filling in various desserts, such as pies, cakes, or cobblers. The possibilities are endless! Have fun experimenting with different recipes and flavors.

Sources:- National Center for Home Food Preservation- Ball Complete Book of Home Preserving

• Incorporate the steps from canning peach pie filling into your food preservation methods for a delicious and quick dessert solution during winter months.
• Cooking the peaches before canning reduces air bubbles that would come out during the canning process, ensuring a smooth filling.
• The recipe for canned peach pie filling utilizes a specialized thickener called Clear Jel, specifically designed for canning pie fillings, which sets firm once cooled.
• When preparing homemade canned peach pie filling, consider adding your preferred blend of spices like ginger or nutmeg, or skip the cinnamon and almond extract for a more subtle flavor profile.

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