Peach Pie Filling | Canning Instructions
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Peach Pie Filling | Canning Instructions
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Canning peach pie filling is incredibly easy and so much tastier than the store bought stuff. The perfect thing to do with a glut of peaches.
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Ingredients
- 3½ cups chopped fresh peaches
- 1 cup sugar
- ¼ cup Clear Jel modified cornstarch
- ¾ cup water
- ¼ cup bottled lemon juice
- ⅛ teaspoon ground cinnamon optional
- ⅛ teaspoon almond extract optional
- lemon juice or ascorbic acid
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Instructions
- Before starting, wash and heat jars and lids. We heat them in the canning pot because we need to have that heating anyway. Jars do not need to be sterilized because process time is over 10 minutes.
- Start a large pot of water boiling in canning pot.
- Once boiling add a few peaches to the pot for 30 to 60 seconds. (It depends one how ripe they are. Ripe peaches will take only 30 seconds, rare peaches more like 60 seconds.)
- Remove with a slotted spoon. Plunge directly in a cold water bath for 20 seconds.
- Set up another large bowl with cold water with ½ teaspoon of ascorbic acid per gallon of water mixed in to prevent browning.
- Peel skins off of peaches using a small paring knife. Cut in half. Remove pit. Slice peaches about ½ inch thick slices. Cut the slices directly over the bowl with the ascorbic acid.
- Once all of the peaches are skinned and cut, replace clean water it the pot that you blanched them in. Bring to a boil. Add 6 cups to one gallon of water. Let the fruit boil for one minute, after the water has come back to boil.
- Remove peaches from pot with a slotted spoon. Place them in a covered bowl or another pot to keep them hot.
- Combine the water, sugar, clearjel and optional ingredients in a large saucepan. Stir and cook over medium heat until it thickens. (Don’t be concerned if the clearjel clumps. This is common. Just keep stirring until the clumps go away.)
- Add lemon juice. Boil one more minute.
- Fold in peaches and continue to heat for three more minutes.
- Immediately fill warm jars with the pie filling leaving a 1 inch headspace.
- Remove air bubbles with a bubble removal tool or a plastic or wooden chopstick.
- Apply lids. Wipe rims of jar clean with a damp paper towel. Screw on bands finger tip tight. Process immediately.
Equipments used:
Notes
- Adjustment for Altitude
- For pints or quarts
- 0-1000 feet above sea level 30 minutes
- 1001-3000 feet above sea level 35 minutes
- 3001-6000 feet above sea level 40 minutes
- above 6000 feet above sea level 45 minutes
Nutrition Information
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Serving
0.5cups
Calories
146kcal
(7%)
Carbohydrates
37g
(12%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.05g
Sodium
11mg
(0%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
220IU
(4%)
Vitamin C
6mg
(7%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8slices pie
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 0.5cups | |
| Calories | 146kcal | 7% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 11mg | 0% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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