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Canned Peach Pie Filling

Submitted by: grandmatotwochicks on August 17, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Canned Peach Pie Filling

This turned out great, I did use only 1 1/2 cups of clear jell plus 3 tbsp. The filling texture is fine for our tastes, so you will have to decide about how much you want to use of the clear jell.

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Difficulty: Easy

Servings: 7 quarts

Prep Time: 1 and 1/2 hours   Cook Time: BWB 30 minutes  


6 quarts of sliced peaches, using Fruit Fresh or lemon juice to keep them from becoming brown
5 1/4 c. cold water
1 3/4 cups of lemon juice
7 cups of sugar
2 cups of clear jell (I used 1 1/2 cups plus 3 Tbsp. I had read that it can become quite jelled, I did not want this)


Wash, peel and slice your peaches. This is really easy. Using a pot of boiling water you can dunk the peaches for about one minute then immediately take them out and plunge in cold water in sink to stop the cooking process. The skin will slip off with little effort. Slice your peaches, use a product like fruit fresh to keep the fruit from turning brown. For the pie filling I made 7 quarts at a time using 6 quarts of peaches.

In a large stock pot, mix the water, lemon juice, sugar and clear jell. While stirring over medium heat, bring the mixture to a boil. You will feel the mix begin to thicken as you stir, it will thicken quickly and will scorch if you don’t work fast. I used a large whisk and keep everything going while scraping the bottom and sides of the pot.

Boil for one minute and remove pot from stove or it will scorch. Add your peaches and mix well. The mix will look cloudy but this is normal. After you process your peaches it will be crystal clear.

Fill quart jars, leaving 1 1/4″ headspace (the filling will expand). Process in boiling water bath for 30 min.

Categories: Boiling Water Bath, BWB Fruits, BWB Other, Canning, Cobblers, Crisps, Desserts, Fillings, Gift Basket Goodies, Holiday, Pies, Preserving, Vegan, Vegetarian

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  1. 8-13

    I was wondering about the BWB timing.
    In the top line where you tell of serving, prep time and cook time, you list BWB as 20 minutes. But, last line in recipe you say 30 minutes. Which is correct?

  2. 8-13

    Oh and just realized you don’t tell how much water to use. I saw a similar recipe and it calls for 5 1/4 cups of either water or, peach juice.

  3. 8-14

    I made this yesterday. I combined this recipe with one from She or, he on the pickyourown site give the amounts to do this a quart jar at a time. I knew I had approx a 1/4 bushel of peaches but, when all was said and done…. I didn’t have the needed amount for 7 qts. It was great having the smaller ingredient amounts to figure this all out.
    Anyway… it came out great. I can’t wait till winter and I can open a jar and make a peach pie for the family. Can you say “summer in a jar”?

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