Learn how to can peach pie filling for long term storage in this tutorial. Enjoy the convenience of having jars of pie filling stored in your pantry.
Before beginning, make sure to have all your canning supplies ready! Prepare jars, lids, and a water bath canner according to manufacturer instructions, and safe canning guidelines.
Peel peaches with a knife OR bring a large pot of water to a boil. Place peaches (whole) 3-4 at a time into boiling water for 45 seconds to 1 minute. Immediately remove and place them into large bowl full of ice water, to stop cooking. After this, the peel should come off easily with a gentle rub! Repeat process, making sure water is boiling, and bowl of water is ice cold for each batch. Continue until all peaches are peeled. Remove peach pits, and slice peaches into 1/2"- 3/4" slices. Drop the slices as you cut them into a large bowl of a light syrup (see NOTE below), or use a product like Fruit Fresh, to prevent slices from browning. NOTE: If using a light syrup, heat 1/2 cup sugar into 5 cups of water only until sugar is dissolved. Pour into bowl, and then toss in the peach slices as you cut them. If using Fruit Fresh, follow package instructions.
Bring a large pot of water to a full boil. Drain treated peach slices, and place them in the boiling water (6-7 cups at a time). Bring water back to a boil, and then let peaches cook for 1 minute. Remove, and drain peaches (and keep them warm). Continue until all peaches have been cooked. You need a total of 6 quarts of cooked peach slices.
In a separate large pan, mix granulated sugar, Clear Jel and water. Heat on medium-high heat, stirring often, until it begins to thicken, and gets bubbly. Add cinnamon and bottled lemon juice to the pan; let it boil for 1 more minute. Yes... use all that bottled lemon juice (it's for long term preservation). It will not affect the taste of your pie filling. Now fold in warm peach slices, to fully combine ingredients. Continue to cook for 3 minutes, stirring the peach pie filling constantly.
Fill each of the hot, prepared canning jars, being sure to leave a 1" headspace. Remove air bubbles by inserting a plastic knife several times into jars, adjust headspace if necessary, and use a wet cloth or paper towel to clean the rims of the jars, so they are free of sticky residue (for a good seal). Add the flat lids and twist screwbands on, until fingertip tight. Place jars onto an elevated canning rack and place rack carefully into simmering water in the canner. The hot water needs to be about an inch ABOVE the tops of the jars once jars are in the canner before processing. Bring the water in the canner to a gentle boil, and then process jars (both pints or quarts) for 30 minutes after water comes to a gentle boil.
Once fully processed, carefully remove HOT jars of peach pie filling from the water bath using canning tongs, and place them on a dish towel on counter. Do NOT place hot jars directly onto kitchen counter, because they could crack due to temperature variances (hot jars/cold counter). Let jars cool, undisturbed for 12-24 hours. Once cooled, check the seal on each jar to ensure they have sealed properly and are ready and safe for long term storage. Wipe jars clean, label, and store in pantry. Enjoy!
How To Can Peach Pie Filling https://www.thegratefulgirlcooks.com/how-to-can-peach-pie-filling/