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Homemade Canned Peach Pie Filling

Homemade Canned Peach Pie Filling
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Indulge in the taste of summer all year round with this delightful Homemade Canned Peach Pie Filling. Bursting with the luscious flavor of fresh peaches, this recipe is a must-have for pie lovers and dessert enthusiasts alike. The silky texture and sweet, spiced notes make it perfect for not just pies but also crisps, cobblers, and even as a topping for ice cream or yogurt. With easy-to-follow instructions and essential canning techniques, you can preserve the essence of sun-ripened peaches in jars that will bring joy to your table any time of year.

Ingredients

Scale
  • 6 quarts fresh peaches (peeled, pitted, and sliced)
  • 7 cups granulated sugar
  • 2 cups cold water
  • 1¾ cups Clear Jel (cook-type)
  • 5¼ cups peach juice (or water)
  • ½ cup bottled lemon juice
  • Optional: 1½ teaspoons ground cinnamon
  • Optional: ½ teaspoon ground nutmeg

Instructions

  1. Wash and sterilize 4–5 quart-size canning jars. Keep them warm.
  2. Blanch peaches in boiling water for 30–60 seconds before transferring them to an ice bath. Peel, pit, and slice.
  3. Boil peach slices in batches for 1 minute; drain and keep warm.
  4. In a large pot, whisk together sugar and Clear Jel. Gradually add cold water and peach juice. Cook over medium-high heat until thickened.
  5. Stir in lemon juice along with optional spices; boil for an additional minute.
  6. Gently fold in warm peach slices and return to a boil while stirring.
  7. Ladle filling into jars, leaving about 1 inch of headspace. Remove air bubbles and wipe rims clean before sealing.
  8. Process jars in a boiling water bath for about 30 minutes.
  9. Allow jars to cool undisturbed for 12–24 hours before checking seals.

Nutrition

Find it online: https://cookingwithmia.com/homemade-canned-peach-pie-filling/