Canning Peach Pie Filling

​Got a bunch of fresh peaches from the farmer’s market, grocery store, or maybe even your own backyard tree? You absolutely have to try canning peach pie filling!

This straightforward water bath canning recipe uses simple ingredients and a beginner-friendly approach, so you can savor that fresh peach flavor even when it’s not peach season. Trust me, having jars of this homemade filling ready to go makes dessert time a breeze all year long.

Since peach season is right here, right now, I couldn’t wait to share this step-by-step guide for canning peach pie filling. Let’s get those summer vibes bottled up and into your pantry!

• This recipe keeps it simple and lets the peaches really shine, using just a handful of ingredients—no extra fruit like apples or raisins sneak in here.
• Instead of spending a ton of time on the sticky syrup process, making pie filling is one of my favorite ways to preserve all that peachy goodness.
• Once your peaches are peeled and blanched, everything else moves along quickly. Even if you’re new to canning, this peach pie filling is easy to whip up.
• Imagine enjoying homemade peach pie on a chilly winter day, knowing your summer efforts paid off. What’s not to love about that cozy feeling?

Benefits of This Filling

This recipe for canning peach pie filling is a total kitchen win. It’s simple to pull together, keeps well on your shelves, and has so many uses. If you want to capture the taste of summer and have dessert ready in minutes, here’s why you’ll want to make this.

• Pure peach flavor. The few ingredients spotlight the peaches perfectly—no distractions from apples or raisins. It’s the easiest way to bottle that fresh, juicy peach goodness.
• Great for canning beginners. The water bath method is straightforward, with clear prep steps—peeling, blanching, mixing, and processing—that anyone can follow.
• Safe and tested. This recipe follows trusted canning guidelines, using bottled lemon juice for proper acidity and ClearJel (cook-type) as the only safe thickener for canning. Plus, it includes exact processing times to make sure your jars seal right.
• So many ways to enjoy. A batch of this filling is perfect for pies, crisps, cobblers, cheesecake toppings, crepes, or ice cream. Pints are great for smaller servings, quarts work beautifully for full pies.
• Saves prep time. Keep this on hand in your pantry and you can pull together dessert fast—ideal for holidays or unexpected guests.
• Tweak to your taste. Want a warmer spice profile? Add a pinch more cinnamon or some nutmeg. Prefer a looser filling? You can dial down the ClearJel by a tablespoon or two but still keep it safe.
• Perfect for peach abundance. Got too many peaches? This filling helps reduce waste and stretches that summer fruit magic through the year.
• Long-lasting pantry staple. When sealed properly, jars stay fresh for at least a year, meaning those sweet summer flavors brighten your winter desserts.
• Lovely as gifts. A few jars of homemade pie filling make for thoughtful, delicious presents for friends and neighbors.

In short: this recipe is simple, safe, and lets you bring that real, fresh peach flavor to your table anytime, all while saving you loads of time later.

Ingredients and Tools Needed

• 10 ½ cups sliced fresh peaches* about 6 quarts
• 3 cups granulated sugar
• ¾ cup + 3 tbsp. ClearJel cook-type
• ½ teaspoon ground cinnamon
• 2 ¼ cups cold water
• ¾ cup bottled lemon juice**
• ¼ teaspoon almond extract optional
• ¼ teaspoon vanilla extract optional

Prep, Fill, and Process Jars

1. Wash jars, lids, rings, and canning tools in hot, soapy water and rinse.
2. Fill a water bath canner about two-thirds full with water and bring to a boil.
3. Place jars into the boiling water and sterilize for at least 5 minutes; keep them in the hot water until ready to fill.
4. Boil metal rings for about 5 minutes and keep them in warm water.
5. Warm canning lids in hot (not boiling) water and keep them warm.
6. Score an “X” on the bottom of each peach.
7. Bring a large pot of water to a rolling boil.
8. Working in batches of 4–6 whole peaches, drop them into boiling water for 30–60 seconds until skins loosen.
9. Transfer peaches immediately to an ice water bath to cool.
10. Slip skins off, halve peaches, remove pits, and slice into 1/2-inch pieces.
11. Toss sliced peaches into cold water with 1/4 cup bottled lemon juice to prevent browning.
12. Bring a large pot of water to a boil and, working in batches of 5–6 cups, dunk the sliced peaches for 1 minute.
13. Remove blanched peach slices with a slotted spoon and place them in a large bowl to keep warm.
14. In a large pot, whisk together the sugar, ClearJel, and cinnamon until combined.
15. Pour in 2 1/4 cups cold water and whisk the dry mixture until smooth.
16. Heat the mixture over medium, whisking constantly, until it thickens and just begins to bubble.
17. Whisk in 3/4 cup bottled lemon juice and continue boiling for 1 full minute, stirring frequently.
18. Gently fold in the drained peach slices to coat evenly, then heat for 3 more minutes, stirring often.

19. Remove from heat and stir in vanilla and almond extracts if using.

20. Place a wide-mouth funnel on a hot jar and ladle in the hot peach pie filling, leaving a 1-inch headspace (or up to 1 1/2″ for regular-mouth jars).
21. Use a debubbling tool to remove trapped air bubbles and top up jars to maintain proper headspace.
22. Wipe jar rims clean, center warm lids, and screw on rings fingertip tight.
23. Place filled jars in the canner so they are covered by 1–2 inches of water, cover the canner, and return to a full rolling boil.
24. Process jars for 30 minutes once boiling steadily (adjust processing time for altitude as needed).
25. Turn off the heat, leave the canner lid on for 5 minutes, then remove jars with a jar lifter.
26. Set jars on a thick towel or wire rack and let sit undisturbed for 24 hours.
27. Check seals after 24 hours by removing the rings and lifting each jar by its lid to verify the seal.

Canning Tips and Safety Notes

• Blanching is non-negotiable. The air trapped in peaches can cause jars to siphon or liquid to look uneven when filled raw. Blanching not only prevents that but also keeps your filling looking and tasting great.
• Stick to the recipe. When it comes to canning, follow ingredient quantities and instructions closely. Adding extras or tweaking amounts could risk safety. You can play around with spices or sugar levels a little, but not too much.
• ClearJel really matters. Don’t swap for cornstarch or flour. ClearJel is the only thickener safe and tested for canning pie fillings.

If you’re canning at high elevations, you’ll need to tweak processing times for safe and effective results. That goes for recipes like this one as well.

Here’s the adjusted processing time for water bath canning by elevation:

• Over 1,000 feet: 30 minutes
• 1,000 to 3,000 feet: 35 minutes
• 3,001 to 6,000 feet: 40 minutes
• Above 6,001 feet: 45 minutes

Mix-Ins and Serving Ideas

If you want to mix things up, you can swap in other fruits that have been tested and approved for this canning pie filling method by the Washington State Extension. Just prep and blanch these fruits the same way and use the same quantities.

• Apricots
• Nectarines
• Plums
• Pears
• Rhubarb

• Homemade peach pie
• Peach crisp
• Peach cobbler
• Cheesecake topping
• With ice cream
• Filling for hand pies
• Crepe filling
• Pancake topping
• On homemade yogurt

How to Store Your Jars

• The USDA recommends home-canned foods with a proper seal stay good for at least 1 year. Most jars manufacturers say seals last at least 18 months.
• Experienced canners often use and enjoy their canned goods for even longer, but after a year the quality may start to decline.
• Store your jars in a cool, dark place like a basement for the best shelf life.
• Never keep the metal ring on the jar during storage. Always discard any jars with compromised seals, off smells, or any signs of mold.
• Before enjoying, thoroughly inspect every jar for a tight seal and any sign of spoilage. If the lid pops right off when lifted, toss it to be safe.

Common Questions Answered

Can I use frozen peaches?

Absolutely! Just make sure you choose unsweetened peaches and let them thaw completely before measuring. Drain and save the juice from thawing, then use that juice instead of some of the water called for in the recipe. This adds great flavor.

Should I use pints or quarts?

Either works well and really depends on your needs. Pints are easier for smaller families and quick desserts. Quarts work fabulous when you want to make full pies, crisps, or cobblers. Both sizes need the same processing time.

Can I omit ClearJel or substitute it?

Nope, ClearJel is the only safe thickener tested for canning. Cornstarch or flour aren’t safe for water bath canning because they don’t heat evenly and can cause spoilage.

Can I use fresh lemon juice instead of bottled?

It’s best to use bottled lemon juice because it guarantees the right acidity needed for safe canning. Fresh lemon juice’s acidity varies, which can affect safety.

Can I reduce the sugar?

You can cut sugar a bit if you want. Just know that sugar helps preserve texture, flavor, and color. Remember, the total sugar is spread out over several jars and servings, so it’s less sweet than it sounds.