Homemade peach pie filling recipe for canning. Just pop the jar open and fill your favorite pie crust, or use it to top a cheesecake. Prepare a water bath canner and 7 one quart wide mouth jars. In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil.
Some people say to take a 1 litre jar, empty into a bowl, then mix in a half-litre (1 US pint) jar of plain canned peach slices, and use that, for a really fruity and generous peach pie. Make up a pie dough for top and bottom crusts (your favourite recipe, or this one .)
Ingredients 1 6 quarts peaches, sliced and peeled 2 7 cups sugar 3 2 1/4 cups clear jel cook type, not instant 4 5 1/4 cups peach cooking liquid or water 5 1 tsp cinnamon 6 1 tsp almond extract 7 1 3/4 cups lemon juice 8 water for cooking peaches More ...
You can’t just put up any old peach pie filling recipe. Flour turns to paste in a canner, and regular cornstarch won’t work either. There is a special thickener called clear jel that was developed for canning pie fillings. It stays liquid while it’s hot, allowing you to fill the jars quickly without air bubbles.