Canning Peach Pie Filling Recipe

Peach pie is a timeless dessert that captures the essence of summer with its juicy, golden fruit nestled in a flaky crust. It’s a comfort food enjoyed by generations, often reminding us of warm, sunny days and gatherings with loved ones. But where did this delightful dessert originate, and how can you preserve the deliciousness of peach pie filling for year-round enjoyment?

Let’s explore the rich history of peach pie and guide you through a step-by-step process to can your own peach pie filling at home.

A Brief History of Peach Pie

Peach pie’s origins are rooted in the broader history of fruit pies, which have been enjoyed for centuries across various cultures. The practice of encasing fruit in pastry can be traced back to medieval Europe, where cooks used thick, robust doughs to encase fruits, meats, and other fillings for preservation and transportation. These early “coffins,” as they were called, were often more about the preservation of food rather than taste.

The concept of sweet fruit pies became more popular in the 16th century as sugar became more accessible, leading to the creation of tarts and pies similar to what we enjoy today. The pie-making tradition made its way to America with the first settlers, who brought their European recipes with them. However, peaches themselves weren’t native to Europe or America.

Peaches originated in China, where they were cultivated as early as 2,000 B.C. They eventually spread to Persia (modern-day Iran) and from there to Europe. Spanish and French explorers brought peaches to the Americas in the 16th century, where the fruit quickly adapted to the local climate, particularly in the Southern states. By the 18th century, peach orchards were widespread across the United States, and the fruit became a staple in American households.

The peach pie, as we know it today, likely emerged in the American South, where peaches thrived in the warm climate. Over time, peach pie became a symbol of Southern hospitality and comfort, embodying the flavors of summer and the warmth of home.

The Modern Peach Pie

Today, peach pie is beloved across the United States and beyond. Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, peach pie is a dessert that evokes nostalgia and comfort. But what if you could enjoy the taste of peach pie year-round, even when fresh peaches are out of season? Enter the art of canning peach pie filling.

Canning peach pie filling is a practical way to preserve the peak flavor of summer peaches, allowing you to enjoy the essence of the season long after the last peach has fallen from the tree. When you have jars of homemade peach pie filling on hand, you can whip up a delicious peach pie in no time, regardless of the season.

Canning Peach Pie Filling Recipe

Preserving peach pie filling in a jar is easier than you might think. The following recipe will guide you through the process, ensuring that your peach pie filling is safely canned and ready for whenever you need a taste of summer.

Makes approx. 7 quarts or 14 pints

Ingredients

• 21 cups sliced fresh peaches ( 21-24 large large peaches)
• 5 ¼ cups granulated sugar
• 2 ¼ cups ClearJel
• 6 cups water
• 3 cups peach juice or additional water
• 1 ½ cups lemon juice
• 3 tsp ground cinnamon (optional)
• ¾ tsp ground nutmeg (optional)

Instructions

1. Start by washing the peaches thoroughly. To peel them, blanch the peaches by cutting a crosshair in the base of the peach skin, placing them in boiling water for 30-60 seconds, then quickly transfer them to an ice water bath. The skins should slip off easily. Once peeled, slice the peaches into even wedges and set them aside.
2. In a large saucepan, combine the sugar, ClearJel, water, and peach juice. Stir the mixture over medium heat until it thickens and begins to bubble. Add the lemon juice, cinnamon, and nutmeg, and continue to cook for an additional minute. The lemon juice not only adds brightness to the flavor but also helps maintain the color of the peaches.
3. Gently fold the sliced peaches into the thickened mixture, ensuring that all the slices are well coated. Let the filling cook for another 2-3 minutes, just until the peaches are heated through.
4. Using a funnel, carefully ladle the hot peach pie filling into the prepared jars, leaving a 1-inch headspace at the top. Use your headspace measuring tool to release any trapped air bubbles, then wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they’re fingertip-tight.
5. Place the filled jars in a boiling water bath canner, ensuring that the jars are fully submerged with at least 1-2 inches of water covering them. Process the jars for 30 minutes (adjusting for altitude if necessary). Once the time is up, turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
6. Carefully lift the jars out of the canner using a jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear the lids pop, indicating a proper seal.

With your peach pie filling preserved, the possibilities are endless. When you’re ready to use it, simply pour the filling into a prepared pie crust, top with a second crust or streusel, and bake until golden and bubbly. But don’t stop at pie—this filling can also be used in cobblers, tarts, or even as a topping for pancakes or waffles.

Peach pie has a long and storied history, evolving from simple beginnings to become a cherished dessert across the United States. By canning peach pie filling at home, you can capture the essence of summer peaches and enjoy it throughout the year. Whether you’re baking a pie for a special occasion or simply satisfying a craving, a jar of homemade peach pie filling ensures that the taste of summer is always within reach.