Canning Peach Pie Filling





Just Peachy!!



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There is just something about the smell and taste of peaches. The smell is great in potpourri. The smell and taste are awesome in iced tea and are especially good in our Peach Cordial and Peach Berry teas. Peaches just have a heady fragrance that even draws you to the grocery bins with an invisible wave that says, “You HAVE to have some peaches!”


We only have one peach tree. But more are going to be planted this fall. It is best to have at least two different kinds of trees – and we did – but one died. Oklahoma has many peach orchards, but the heat is brutal and it got our other tree.


Actually, one tree is plenty for one family, but as I said, two make for better fruit. I was very excited to see all the fruit on our tree this year. It got bigger and bigger and then one day we noticed little, clear sappy things oozing from tiny holes. Arrggghhh. Oriental Fruit Moths had had their way with my peaches!!! How depressing. These beautiful fruits look so pretty, but when sliced, brown tunnels weave through the ripe and juicy meat. So, next year, pheromone traps will be hanging from the tree like Christmas ornaments!


What fruit we did get has been incredible. It’s like eating peach candy and so I have been diligent at getting these precious peaches stashed away for future use. One thing I love to do is make pie filling. I use the same method as my Apple Pie Filling, but I adjust the syrup for peaches – a litle thinner. The following is the recipe that I use for peaches. To see how to make the syrup just click on the link for the Apple Pie Filling and directions and pictures are there.


Peach Pie Filling Syrup


  • 4 cups sugar
  • 3/4 cups corn starch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp salt
  • 2 tbsp lemon juice
  • 10 cups water
  • 1/2 tsp apple cider vinegar per jar
  • Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while continually stirring and allow to boil until mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.


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    Wash 6 – 8 pounds of peaches. In this case, I used more because I had to cut so much off of each peach due to those nasty Oriental Fruit Moths.


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    Peel peaches


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    I find the easiest way to slice peaches is to make cuts about 1/2″ apart, cutting at an angle toward the pit so that there is very little meat being pulled away from the pit. In the case of most of my peaches, I ended up cutting out chunks around the worm holes so this batch isn’t very pretty!! I slice my peaches into a bowl that has a cup of water mixed with a tsp of FruitFresh in it. I continually toss the peach slices as I cut to keep them coated with the citric acid mixture.


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    Pack the peaches into jars leaving a 1″ head space from the top of the jar. I’ll be rearranging peaches from the jar on the front right to distribute among other jars because it is too full. Add 1/2 tsp apple cider vinegar to each jar of peaches.


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    Ladle syrup into jars leaving a 1″ head space of syrup. This prevents any from boiling out in the processing. I usually have around a quart of syrup left over and just use it for my next run or I can it and use it for fresh peaches in a pie.


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    Using a knife or canning spatula, run around the inside perimeter of the jars to release any air bubbles.


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    Wipe the rims of the jars with a wet cloth to remove any juices, oils or syrup which will keep a jar from sealing.


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    I like to place my lids in the water in a pan by alternating them rubber side up, rubber side down which helps to keep them from sticking together. The water is brought to just before a boil and then turned on low to keep the lids warm.


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    Using a canning wand or tongs, remove the lids from the water and place onto jars. Screw on the rings and adjust by tightening and then backing off just a smidge. Place in a water bath canner and fill with warm water to 1″ over the top of the jars. Bring to a full boil and boil for 20 minutes. Remove jars from canner and allow to cool. Listen for the “ping” pop that lets you know the jars are sealing.


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    These jars are ready to store. I will use one quart and one pint to make a pie, so this batch made enough for four pies! Just pour into your crust, top and bake at 400 degrees. Easy as…umm…peach pie!!


    Happy Canning!



    MB
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    19 Responses to “



    Canning Peach Pie Filling

    1. Cindy says:

      Your peaches look yummy!

      Do you dip your peaches in boiling water to remove the skins? If not, I’m wondering if there is a reason. I’ve always done the dip in hot water and then cool to slip the skins (like with tomatoes).

    2. Cindy, totally because of personal preference, I peel them cold. Why? Because I eat the peelings as I peel! (fiber?) And I much prefer the feeling of an ice cold peach in my hand as I peel (and have juice dripping) than a warm, slimy one! :-)

    3. Candy C. says:

      I don’t think we are going to get ANY peaches from our tree this year, something is eating them down to the pit while still attached to the branch! We have bird netting completely over the tree so I am at a loss. Luckily, I still have some peaches in the freezer from last year. Thanks for the canning tutorial! :)

    4. Glad you enjoyed it, Candy. I’ll ask Mr. Fix-It what that problem sounds like. I think he knows just about every peach pest there is by name! :-)

    5. Penny says:

      I just finished the ‘PEACH PIE FILLING’ activities and everyone of the jars have popped (sealed)!!! Being a Type 1 Diabetic and having family with Type 2 Diabetes, I used half regular white sugar and substituted SPLENDA (a sugar substituted I use in almost everything) for the remainder called for. I have no idea if this will compromise the end product, those delicious Georgia peaches my trucker husband brought back on one of his runs, so if you have any reply/s to using artificial sweeteners, I’ll be grateful!!! Thank you for easy to follow instructions and pictures!!!

    6. Penny, have you ever used Xylitol? It is a natural sweetener that you use just like sugar (same amounts) that is all natural and has no aftertaste. It is great for diabetics. I get mine at the health food store or online from Azurestandard.com. I think that your peaches will turn out just fine the way that you did them! If you want to try something all natural though, you might get some xylitol and see what you think! Congrats on your canning. You will love yourself this winter when you are craving a pie!!

    7. Jeannette says:

      Can you substitute fresh peach juice from a juicer for part of the water?

    8. Jeannette, I don’t see why not. If the juice is very thick, you might want to cut back on the corn starch, but I would think that would be way delicious!!
      Mary Beth

    9. Jeannette says:

      Hi Mary Beth, Thank you so much for the quick response and the information! I’ll let you know how it turns out. Have a great weekend!
      Blessings,
      Jeannette

    10. Valerie says:

      This is so yummy and easy to make! Thank you for sharing this recipe. I ended up having a little “goo” left over so I cut up apples and canned 3 pints of apple pie filling with this as well. Looking forward to seeing how it turns out and looking forward to having this yummy goodness on some vanilla ice cream tonight after dinner! :o)

      Made 18 pints of peach pie filling, 3 pints of apple pie filling and about 1 1/2 cups of extra peach pie filling for dessert.

    11. Wow, you’ve been a busy bee, Valerie!! Wait till you make a pie with your filling. You will love it!! :-) Thanks so much for trying the recipe and for reading the blog!!

    12. Home Canning says:

      Canning Recipes…

      [...]Canning Peach Pie Filling « Oklahoma Pastry Cloth[...]…

    13. Jo says:

      Is the leftover syrup freezable? I have so much left over from this recipe, but don’t want it to go to waste since it’s so yummy!

    14. Yes, Jo. It certainly is. And I use leftover syrup for dumplings or even on pancakes topped with apples or peaches! Glad you like it!

    15. Yes, Jo. It certainly is. And I use leftover syrup for dumplings or even on pancakes topped with apples or peaches! Glad you like it!

    16. teresa says:

      Hello.I dont know that you are even checking this blog anymore. I made peach pie filling and left one inch of spach, Your one inch is so much more than mine(I used the tool)..The syrp is comming out of the jars, do i need to redo them taking out some of it? What if I dont here a ping from the lids but they dont pop up and down when you puch on them? are they sealed or not…

    17. Hi Teresa,
      I have been out of town to a reunion for the past week, but am back and
      saw your comment. I have emailed you just in case you don’t get back to the post.
      It sounds like you can pull out some of the syrup, wipe down the rims and then add
      new lids to reprocess. If there is syrup under the lids, even if they seal, they can come
      undone. I just estimate my inch to include the peaches or apples and the syrup, and
      don’t bother with the tool. My syrup doesn’t cover the fruit all the way, either. Hope
      that helps. You will love the filling. I promise!! :-) Thank you for
      your questions and for trying the recipe. If you need more help, don’t
      hestitate to email me.

    18. [...] of you who haven’t ever made a peach pie before, how I do mine if I am not using my homemade peach pie filling. That was the case with the peaches from Georgia. I froze them in slices and thawed a gallon to [...]