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Home / Pie Fillings / Canned Peach Pie Filling

Canned Peach Pie Filling

Filed Under: Pie Fillings, Seasonal Summer Tagged With: Clearjel, Peaches, Thickeners

Peach Pie Filling 2005

Delicious homemade peach pie filling  — in jars on the shelf ready for nearly-instant desserts.

These are jars of sunshine, ready for use in pies, tarts, muffins, cobblers, crumbles, etc.

You can make this with sugar (185 calories, 2 mg sodium per 4 oz / 125 ml), or sugar-free (49 calories, 3 mg sodium.)

Please note that this recipe is for yellow peaches, not white peaches. White peaches have been found to be lower in acidity and thus problematic for home canning at the current time (2018) until testing has been done to determine adequate acidification. (Still valid as of 2022.)

Contents hide
  • 1 The recipe for 7 jars
  • 2 Peach Pie Filling
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 The recipe for 1 jar
  • 4 Peach Pie Filling (1 jar)
    • 4.1 Ingredients
    • 4.2 Instructions
    • 4.3 Nutrition
  • 5 Reference information
  • 6 Recipe notes
    • 6.1 No substitute for Clearjel
  • 7 How to make a pie with home-canned peach pie filling
  • 8 Recipe source
  • 9 Nutrition information
    • 9.1 Regular version per slice

The recipe for 7 jars

Jar size choices: Either half-litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)

Processing method: Water bath or steam canning

Yield: varies

Headspace: 3 cm (1 ¼ inch)

Processing time: Either size jar 30 minutes

Print

Peach Pie Filling

Yield: 7 x 1 litre jars (US quart)
Course Dessert
Cuisine American
Keyword Peaches, Pie Filling
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 7 1 litre jars (US quart)
Calories 398kcal
Metric - US Customary

Ingredients

  • 4.5 kg peaches (Slices. 24 cups of peach slices / 6 quarts. 10 lbs. Measurements after prep.See notes)
  • 250 g Clearjel ( 2 ¼ cups / 8 oz in weight)
  • 1.75 kg sugar (white. 7 cups / 56 oz)
  • 1 ¼ litres water (5 ¼ cups / 42 oz)
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon almond extract (optional)
  • 400 ml lemon juice (bottled. 1 ¾ cups / 14 oz)
Metric - US Customary

Instructions

  • Prep the peaches (peel and pit). Slice no more than 1 cm (½ inch) thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.
  • In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.
  • Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
  • Repeat for all peach slices.
  • Put the Clearjel mixture pot on to cook over medium high-heat.
  • When it starts to thicken, which will be very soon, add the lemon juice.
  • Cook for 1 minute.
  • Add drained peach slices, then cook for 3 more minutes, then remove from heat.
  • Ladle pie filling into half-litre (1 US pint) or 1 litre (1 US quart) jars.
  • Leave 3 cm (1 ¼ inch) headspace (some experts advise even more headspace, such as 3.5 cm / 1.5 inches, is even better.)
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 102.9g | Protein: 1.8g | Fat: 1.2g | Saturated Fat: 0.5g | Sodium: 15mg | Fiber: 7.5g | Sugar: 71.2g
Jar size0 to 300 m (0 - 1000 feet)301 to 900 m (1,001 - 3,000 ft)901 - 1,800 m (3,001 - 6,000 ft)1,801 m (6,000 ft) and above
½ litre (1 US pint)30 mins35 mins40 mins45 mins
1 litre (1 US quart)30 mins35 mins40 mins45 mins

The recipe for 1 jar

Print

Peach Pie Filling (1 jar)

Per litre / quart jar ingredients
Course Dessert
Cuisine American
Keyword Peaches, Pie Filling
Prep Time 1 hour
Cook Time 30 minutes
Servings 1 litre / US quart jar
Calories 185kcal
Metric - US Customary

Ingredients

  • 1.25 kg peaches (2.75 lbs. fresh peaches = 9 fresh medium-sized peaches = 3 ½ cups sliced / 750 g / 1.5 lbs after being peeled and pitted)
  • 200 g sugar (white. 1 cup / 8 oz) OR 1 teaspoon liquid stevia
  • 5 tablespoons Clearjel (5 tablespoons / ¼ cup plus 1 tablespoon / 1.4 oz / 40 g)
  • ⅛ teaspoon cinnamon (optional)
  • 175 ml water (¾ cup / 6 oz)
  • ⅛ teaspoon almond extract (optional)
  • 4 tablespoons lemon juice (bottled)
Metric - US Customary

Instructions

  • Same as above.

Nutrition

Serving: 125ml | Calories: 185kcal | Carbohydrates: 48.2g | Protein: 0.9g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 2mg | Potassium: 189mg | Fiber: 1.5g | Sugar: 44.5g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.

Recipe notes

  • Slice the peaches no more than 1 cm (½ inch) thick. Thicker slices may trap too much air in them, which during processing will try to escape from the jar and cause product overflow. For the same reason, don’t skip blanching the peach pieces: blanching gets air out.
  • Some people advise to leave headspace of 3 cm (1 ½ inches), because of how much the mixture swells during processing. Others say excess headspace won’t help: instead, take the precautions mentioned above.
  • For the peaches you need 7.5 kg (16.5 lbs) of peaches before being peeled and pitted, to make 7 litres / quarts. That’s about 60 fresh medium-sized peaches, before being prepped.
  • If you want to make this out of season, you can use instead half-litre (2 cups) of drained canned or peach slices or pieces per 1 litre (1 quart) jar of pie filling you are making. Or, you could use frozen peach slices. Measure out frozen, then thaw. Include any juice from them as they thaw in the recipe. Warm either up in the microwave to the temperature that they would be after the one minute blanching in water.
  • Instead of white sugar, you could use the same volume amount of Splenda® OR 6 teaspoons liquid stevia
  • The mixture will be light going into the canner, but will darken up during the canning.

No substitute for Clearjel

You can’t use flour or cornstarch etc, in this USDA recipe, only Clearjel.

Pamela Schmutz at Clemson University explains:

The recipes for fruit pie fillings all use a modified food starch called Clear Jel®. This starch produces the correct thickening, even after the fillings are canned and baked. Other starches, such as cornstarch, break down and result in a runny filling. Clear Jel® must be used as the thickener in these recipes; there is no substitution. Do not use any other form of Clear Jel®, such as Instant Clear Jel®.” [1] Schmutz, Pamela. Pie Fillings. Georgia: Clemson University Extension. HGIC 3160. August 2010. Accessed August 2015.

How to make a pie with home-canned peach pie filling

A 1 litre (quart) jar makes an ample 20 cm (8 inch) pie.

For a 23 cm (9 inch) pie:

  • 1 litre (US quart) jar makes a scant pie;
  • 2 of these jars makes for a generously filled pie;
  • Some people say to take a 1 litre jar, empty into a bowl, then mix in a half-litre (1 US pint) jar of plain canned peach slices, and use that, for a really fruity and generous peach pie.

Make up a pie dough for top and bottom crusts (your favourite recipe, or this one.) Line a pie dish with half the pie dough rolled out. Pour in your peach pie filling and cover with another pie crust, crimping edges to seal. Bake at 175 C (350° F) for 1 hour or until crust is golden brown.

Peach Pie Filling 2004

Recipe source

Peach Pie Filling. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-30.

Peach Pie Filling. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 109.

Peach Pie Filling 2008

Nutrition information

Tip: to keep calories low, consider using 3 or 4 layers of Phyllo Pastry sheets for your crust.

Regular version per slice

Per ⅛th pie slice, not counting any crust, half-cup (4 oz / 125 ml) of filling

  • 185 calories, 2 mg sodium

peach pie filling nutrition regular

Sugar-free version per slice

Per ⅛th pie slice, not counting any crust, half-cup (4 oz / 125 ml) of filling

  • 49 calories, 3 mg sodium
  • 1 Weight Watchers PointsPlus®

peach pie filling

Sugar-free version per jar

1 litre (US quart / 4 cups / 32 fluid oz) jar :

  • 390 calories, 20 mg sodium
  • Weight Watchers PointsPlus®: 11 points.

peach pie filling per jar

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Peach Pie Filling 2006

References[+]

References
↑1 Schmutz, Pamela. Pie Fillings. Georgia: Clemson University Extension. HGIC 3160. August 2010. Accessed August 2015.
Tagged With: Clearjel, Peaches, Thickeners

Filed Under: Pie Fillings, Seasonal Summer Tagged With: Clearjel, Peaches, Thickeners

Reader Interactions

Comments

  1. JBevard

    June 06, 2022 at 10:54 pm

    Can I use apricots instead of peaches? Thanks

    Reply
    • Healthy Canning

      July 24, 2022 at 8:36 pm

      Yes, you may. Sounds delicious.

      Reply
  2. Mary

    July 11, 2021 at 1:10 pm

    Can the recipe for seven quart jars be cut in half?

    Reply
    • Healthy Canning

      September 06, 2022 at 1:36 am

      Yes. See: https://www.healthycanning.com/adjusting-batch-size-home-canning/

      Reply
  3. Sarah Rebekah Eshelman

    September 29, 2020 at 8:21 pm

    5 stars
    Is there anyway I can make like a jelly out of the leftover juice that I have?

    Reply
  4. Michelle

    September 12, 2017 at 5:51 pm

    Is is okay to can the peache pie filling without thickener. I can’t find clearjel in my area.

    Reply
    • Healthy Canning

      September 12, 2017 at 10:08 pm

      Oh yes, that is totally fine! Then when you go to use it, add cornstarch or tapioca, etc. In fact, many people prefer the jars unthickened and to add their own thickener at time of use.

      Reply
  5. Laura Rhodes

    October 22, 2016 at 8:12 pm

    Love Making this in Sugar Free with Stevia. Just made some with white peaches, “Snowball”. So fitting, as I have a white cat named Snowball, and these peaches are actually sweet! Lovely post!

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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“If you got me started on the queer things some women do when they start canning, I’m likely to go on talking all night. The safe way to can is to get a reliable canning guide from your State College or from the Bureau of Home Economics at Washington, D. C. and follow that as though it were the laws of the Medes and Persians.”

— USDA, Radio service. Housekeeper’s Chat. 14 September 1933.
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