Homemade Peach Pie filling – eat it now or can it for later!

Peach season is upon and lemme tell you sumptin’ people… I LOOOOOOOOOVE fresh peaches!  I’ve had this recipe for a century and make fresh peach pie filling every summer.  Now you can either jar/can it when it’s done OR you can use it right away.

Trust me.. when it’s butt-crack cold outside (presuming you live in the a place where it gets butt-crack cold in the winter) nothing speaks ‘summer’ like a warm fresh peach pie.



Homemade Peach Pie filling

Rating 

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Ingredients
For 2 quarts of Filling
  • 7 cups sliced peaches
  • 2 cup sugar
  • 1/2 cup ClearJel plus 2 tbl
  • 1 1/2 cups cold water or peach juice
  • 1/4 tsp cinnamon
  • 1/2 cup lemon juice
  • 2 qt jars/lids/rings
For 7 quarts of Filling
  • 6 qts of sliced peaches
  • 7 cups sugar
  • 2 cups ClearJel plus 3 tbl
  • 5 1/4 cups cold water or peach juice
  • 1 tsp cinnamon
  • 1 3/4 cup lemon juice
  • 7 qt jars/lids rings
  • Plus an additional 1/4 cup lemon juice or Fruit-Fresh pectin
Instructions
  1. Make an ‘X’ in the bottom of each peach.
  2. Place into boiling water for 30-60 seconds
  3. Remove and place into ice cold water
  4. Remove skins
  5. Cut up the peaches
  6. To keep from turning brown mix in 1/4 cup lemon juice or Fruit-Fresh pectin. Stir to coat.
  7. Combine the water, sugar, ClearJel and cinnamon in large pot.
  8. Stir and cook over medium high heat until the mixture thickens and begins to bubble.
  9. Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
  10. Add in the drained peach slices and cook for 3 minutes.
  11. Fill the jars within ¾”-1” from the top.
  12. Put the filled jars in the canner and keep them covered with at least 1” of water.
  13. Boil for 30 minutes.

 

81 Responses to “Homemade Peach Pie filling – eat it now or can it for later!”

  • Missy says:

    This recipe was delicious!!
    I got exactly 7 quarts. Only problem was, that it too forever to do my peaches. The peaches were the kind that were not easy to get off of the seed. 1/2 was either too ripe, or not ripe enough. But I managed. I have extra clear gel bought. Would love to try apple pie filling. Do you have a recipe for it? And what is your suggestion on the kind of apple to use. Thank you!!

    • TKWAdmin says:

      Thank you so much Missy!!! Oh yeah, I’ve had peaches like that where it takes an act of God to get them off of the seed!

      In the comments above I listed my recipe for Apple Pie Filling (I just haven’t posted it on here yet). I use a mixture of apples. I like gala, honey crisp, granny smith, pink lady and golden delicious. I like a variety to be honest. I find that makes the best filling.

      Apple Pie Filling for canning –

      6 quarts of cut apples, peeled
      3 cups of sugar
      1 cup Clear-Jel
      5 cups apple juice (natural, not the fake stuff)
      3/4 cup lemon juice
      1 Tbl cinnamon
      2 1/2 cups water
      now if you like you can add apple pie spice to mix (1 Tbl or go with 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger)

      1. Blanch the apples in a huge pot of boiling water for 1 minute. Meaning put the apples in, then once it returns to a boil, time it for 1 minute.
      2. Drain and put in a covered bowl (I tend to drizzle a little lemon juice on the apples to prevent browning.
      3. In a large pot add in the water, apple juice, spices, clear jel and lemon juice.
      4. Bring to a boil over medium heat (while stirring) and boil for 1 minute. You want it thick but watch as it’ll thicken really fast. If it’s too thick, add a bit more apple juice.
      5. At this point remove from the heat, stir in the apples and ladle into your clean jars. The mixture will be thick so you won’t be able to pour it in.
      6. Process per the water batch instructions above.

      Best Kitchen Wishes!

  • K says:

    I have a ton of frozen peaches and was wondering if I could use Thawed frozen peaches for the pie filling?

    • TKWAdmin says:

      Hi K,

      Unfortunately frozen fresh peaches don’t work in fresh pie filling. They will just meld into mush. They are perfect though to make jams and jellies.

      Best Kitchen Wishes!

  • Rowan says:

    Yum! When you say cook the peaches for 3 minutes, does that mean cook, or boil? I’m so used to everything needing to be boiled before processing.

    • TKWAdmin says:

      Hey Rowan!

      My 3 minutes – it’s not quite a full boil but rather it’s thick an bubbly. The risk of overcooking it, as I’m sure you know, would be it’ll turn to more jam/preserves.

      Best Kitchen Wishes!

  • Jennifer says:

    Maybe I’ll just make them into jam instead.. I’m worried my peaches are going to go bad if I wait another week.. As I go back to work the day after tomorrow for 7 more days till I can process them.. Oh well…maybe next time pie filling.. Am going to order some clear jell for next time and maybe for apple pie… Do you happen to have that recipe? ????

    • TKWAdmin says:

      Hi Jennifer!

      Mmmm I <3 peach jam and preserves! With regards to apple pie - are you asking for instructions on how to make apple pie filling for canning or a recipe for an apple pie?

      Have you seen this recipe? http://www.thekitchenwhisperer.net/2014/11/13/to-die-apple-pie-bars/ It’s SUPER easy and so yummy!

      Best Kitchen Wishes!

      • Jennifer says:

        I am waiting for my husband to come home with the bourbon for the preserves.. Going to make a vanilla bourbon peach preserve, skins on.. Yummy!

        How to make apple pie filling.. I figured you were so good at making peach, you would have an amazing apple pie filling recipe!

        • TKWAdmin says:

          Hi Jennifer,

          OHHHHHHHHHHHHHH vanilla bourbon peach preserves??? Dear God will you be besties with me??? <3

          Apple Pie Filling for canning -

          6 quarts of cut apples, peeled
          3 cups of sugar
          1 cup Clear-Jel
          5 cups apple juice (natural, not the fake stuff)
          3/4 cup lemon juice
          1 Tbl cinnamon
          2 1/2 cups water
          now if you like you can add apple pie spice to mix (1 Tbl or go with 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger)

          1. Blanch the apples in a huge pot of boiling water for 1 minute. Meaning put the apples in, then once it returns to a boil, time it for 1 minute.
          2. Drain and put in a covered bowl (I tend to drizzle a little lemon juice on the apples to prevent browning.
          3. In a large pot add in the water, apple juice, spices, clear jel and lemon juice.
          4. Bring to a boil over medium heat (while stirring) and boil for 1 minute. You want it thick but watch as it'll thicken really fast. If it's too thick, add a bit more apple juice.
          5. At this point remove from the heat, stir in the apples and ladle into your clean jars. The mixture will be thick so you won't be able to pour it in.
          6. Process per the water batch instructions above.

          Best Kitchen Wishes!

  • Jennifer says:

    Hello! I’m new to canning so I do not always understand how to get the correct measurements for the fruit. How do you know you have 6 quarts of sliced peaches? Do you use a jar to stuff them into ? I also get confused about bushels.. Kinda wish everything would be by weight or pieces of said fruit, although I know fruit differ in size…. I know most canning has to be precise and I don’t want to mess it up! ????

    • TKWAdmin says:

      Hi Jennifer!

      2 quarts of sliced peaches are about 7 cups. So if you need 6 quarts of sliced peaches you want 21 cups of peaches. I just measure/eye ball it out.

      Honestly with the fruits I’m not too accurate with measuring it. I look more at the pectin and sugar. That has to be precise. Sorry I couldn’t be more precise.

      Best Kitchen Wishes!

  • Rich says:

    hi tkw.. could your canning recipe be used with other fresh fruit? Have you tried other fruits using your recipe. thanks

    h thanks

    • TKWAdmin says:

      Hi Rich,

      The premise is the same – sugar, water, lemon, petcin but what differs is the amount of sugar per the fruit. I make all of my own pie fillings, jams and jellies.

      Were you looking for a specific type of fruit?

      Best Kitchen Wishes!

  • Jamie says:

    hi- I canned your filling a few months ago, and I just made my first pie with it. This was my first time water bath canning…I followed your directions but it never said to put the lid on the canner while boiling…is that ok? Should I have processed it with the lid on? I’m worried if I should let anyone at the pie…however it looks fine and all my hard sealed properly. Thanks for your help!

    • TKWAdmin says:

      Hi Jamie!

      I’m confused. when you say ‘put the lid on the canner’ are you referring the the actual lid for the canning pot? If so no, you don’t want to put that on. You just need to make sure your water was boiling, your seals were cleaned and tightened and when you put the jars in the water, that it had at least an inch of water above it. After that you just follow the directions as listed above.

      When you went to open them, did you try and press down on the seal? If it wiggled or popped then you didn’t get a good seal. If it’s hard/solid (meaning it doesn’t move) then you’re good to go!

      Best Kitchen Wishes!

  • Monty says:

    Thanks for answering. Rats! I was afraid the jars would not be shelf stable. They are in the fridge now. Can I buy frozen pie shells and spoon the filling in, cover with another fresh crust, wrap and freeze? Have you ever done that? If so, any tips?

    • TKWAdmin says:

      You are most welcome Monty!

      *gasp!!!* Buy frozen pie shells??? *wink* Just go with fresh crusts for both. Get your pie tins, spray with cooking spray and place parchment paper in the bottom round (not the sides). Next place in your bottom crust, fill it and then top with a fresh one. Put your air holes in. Next place the entire unbaked pie tin in a plastic bag and then place in the freezer. Freeze the pie for several hours, or until it’s stiff enough to handle easily. Remove it from the freezer and the bag. Place the frozen pie tin in a slightly larger pan of warm water, to thaw the underside. You’re not defrosting it but rather just getting it to where the pie (still frozen) comes out of the pie tin. Flip it over and remove the parchment paper.

      Place the pie in a freezer safe bag and freeze until ready to bake.

      To use, remove the pie bag from the freezer and take it out of the pan. Place the frozen pie in the pie tin you made the ‘raw’ version and place the whole thing back in the bag. Tent the bag and place it in the fridge over night to thaw. When ready to bake, brush with egg/cream/milk and sugar. Bake per your normal directions.

      Let me know if this helps!

      Best Kitchen Wishes!

  • Monty says:

    I am so disappointed… first my recipe for 7 quarts made TEN… good thing I had extra jars (no real disappointment here!)…

    but… the entire first batch of 7 quarts I filled about 3/4-inch from the tops and every one overflowed in the canner. I can only assume the seals are not good.

    Do I need to refrigerate all these after they cool tonight I and wash the gook off the outside of the jars tomorrow?
    Can these first 7 jars be stored on a shelf?

    The second batch of 3 quarts I only filled to about 1 1/2 inches from the tops of the jars, and they sealed perfectly.

    Peach pie filling tastes awesome, hence a three-star rating in spite of my difficulties.

    Please guide me…

    • TKWAdmin says:

      Monty,

      That surprises me that you ended up with 10 as in the 20+ years I’ve been making this recipe that’s never happened to me. Perhaps the peaches were cut bigger *shrugs* but hey, I’ll take your extra pie filling *wink*. A lot of things can lead to the quarts overfilling/lids coming off in the canner – the seals were not good (that’s happened to me) and or there was residue on the jar that prevented it from making a good seal.

      Yes you’ll need to refrigerate your fillings of the ones that overflowed. Since the seal was not fully made they cannot be kept on the shelf as you’ll risk food poisoning. What I would do is then just freeze that filling (if you have freezer space) or make a boat load of pies and be the best friend to everyone 🙂

      Best Kitchen Wishes!

  • Karyn says:

    can you prepare the filling and then just freeze it without
    The canning process?

    • TKWAdmin says:

      Hi Karyn,

      I’ve personally never frozen mine but it stands to reason that you should be able to. I would allow to cool completely before you put the mixture into your containers and freeze it.

      Best Kitchen Wishes!

  • Sheri Parker says:

    Hi. In your 7 quart recipe ingredient list, it says 7 qts then it says 6 qts sliced peaches. Which is correct for the amount of peaches, please? Making this tomorrow as soon as I know. Got peaches in Lancaster, PA yesterday at a produce auction for a ridiculous price!

    • TKWAdmin says:

      Hi Sheri!

      Sorry about that, it was a typo in the code. The additional 7qrts was removed. To make the 7 qrt batch, you only need 6 quarts of peaches.

      I LOVE going to produce auctions! YUM!

      Best Kitchen Wishes!

  • Lisa says:

    Gave this a whirl and highly recommend to all. Thanks for the tip on working with the clear jel. Have had some clumping issues too.

  • Peggy says:

    I noticed back in Sept 2013 that you could use Pamona’s Pectin, but haven’t tried it. Have you or anyone that you know of tried that? Thanks

  • Cali says:

    Hi! =) I’m a newbie & this will be my 1st attempt at this. I’ve read everything entirely, all comments, etc. to try & catch tips & little extra’s.

    Question: You say this is the “Water Bath Method.” So at the end when you say “place in canner” is a canner a special device? I thought all you needed was a pot large enough for water baths.

    Also, are there any images of the steps or a video per chance?

    I can’t wait to make this! Thanks so much for posting & replying! Wish me luck! =)

    • TKWAdmin says:

      Hi Cali!

      A water bath canner is this (http://amzn.to/1KbxSSQ) You can use a very large/deep pot to do it BUT you need to make sure you place a rack on the bottom of it as you cannot let the jars sit directly on the bottom of the pan.

      No I don’t have any step-by-step pics of my making this, I’m sorry. I’m trying to figure out the video thing as I LOVE the idea of it but I need to figure out how to edit it first as I know it’ll take me 472 attempts to get the video right 🙂

      You can do this!

      Best Kitchen Wishes!

      • Lorrie says:

        I actually use a different type of water bath canner. I have used it for 25 years. I personally hate the huge pots. This one has a round pan with a tray to set the jars on and the large pot goes over. You can get these on Amazon also. I just bought my twin sister one. They are silver and I wouldn’t use anything else. I also steam my Palisade corn with it too, turns out delicious !!

  • Natalie says:

    I tried this as is. The recipe for 7 quarts seems a lot of clearjel. Are you sure it should be two plus cups of clearsjel? It was really lumpy and could not boil.

    • Lorrie says:

      Mix the sugar and clear jel together first. Then stir into peaches. I don’t use as much clear jel as it seems a little thick. I live in Denver at a high altitude, that might be why.

    • TKWAdmin says:

      Hi Natalie,

      Yes it’s my Mom’s recipe and it’s always been 2 cups +. HOWEVER I did recently switch who I bought my clearjel from and the same recipe I’ve been making for 20+ years, came out super thick so like Lorrie I actually decreased it to about 1 1/2 + cups and it came out perfect. I’m thinking because I switched brands it may be the reason.

      Best Kitchen Wishes!

  • Jeannette says:

    Forgot to rate. Taste great

  • Jeannette ray says:

    I noticed some air pockets in my already processed jars even though I thought I got the air bubbles out with a spatula. Is this a problem? Thanks for you help.

    • TKWAdmin says:

      Hi Jeannette!

      Nah you’ll be fine. No matter how diligent you are at removing the air bubbles, it’s inevitable that a few will slip by. The only time you need to worry is if they are active and start moving or fizzy up to the top of the jar when you open it. If that occurs, your product may be fermenting or contaminated.

      Dependent on the maker of your clear jel you may want to cut back just a tad next time you make this.

      Best Kitchen Wishes!

  • Lorrie says:

    Wow this recipe is awesome, just got some palisade peaches from colorado, best peaches on planet earth.the pie filling was to die for. I actually added a little less clear jel. I’ve noticed it’s a little thick in recipes. Might be because I live in Denver. Anyway, I saw the recipe for peach jam, so I’m going to use the rest of my peaches for that. Thank you for the awesome canning recipes !!

    • TKWAdmin says:

      Lorrie,

      Thank you so much! I’ve never had palisade peaches – are they only local to Colorado? I love this recipe as well as the peach jam one.

      Best Kitchen Wishes!

      • Lorrie says:

        Yes, they are grown in Palisade Colorado. People come from all over to get these peaches. They are the best peaches I’ve ever eaten. The pie filling was so delicious !!

  • Monica says:

    I’m anxious to try this recipe – I’m a first timer. I was not able to find clearjel at the store but they did have an alternative but it is instant. Does that matter? Can I use an instant jel or not?

    • TKWAdmin says:

      Hi Monica!

      Yeah I’ve never been able to find Clear Jel in the store but had to order it online. I use this stuff: http://astore.amazon.com/thekitcwhis-20/detail/B00015UC4S

      There is much confusion about Clear Jel, probably because it is not readily available in most stores (but can be ordered online easily.) The important thing to know is that there are 2 types that react quite differently, Regular and Instant. Regular is heat activated. It works like regular cornstarch, only it holds up better, with less flavor. It’s primary use is in canning because it is so stable at room temperature. If jam is cooked with the regular instead of pectin, it can be re-heated to adjust thickness by adding more or adding water. Regular breaks down if frozen, after activated, so it can be used in uncooked fillings that are frozen, then cooked, but it can’t be cooked, then frozen. It also is great in hot sauces and stir-fry because it has less flavor and (I think) a better texture than regular cornstarch.
      Instant gels upon contact with moisture. To avoid lumping, it is mixed with other dry ingredients, typically sugar, then added to the fruit. It freezes well. This is a great advantage with fruit pies and fillings, because it sets before adding to a crust so it prevents sogginess, and the fruit doesn’t need to be pre-cooked. Prepare a crust, add liquid ingredients to fruit, mix the Instant with the sugar and spices, stir into the fruit and fill crust. The pie can then be frozen, unbaked and baked without needing to thaw. Instant breaks down if baked twice, but you can heat up a piece of pie in the microwave without it becoming runny. I like using the instant for jam.

      Best Kitchen Wishes!

      • LuAnne says:

        I’m going to pick peaches tomorrow and I’m going to try this recipe for sure. I wanted to mention, for those who are having trouble finding Clear Jel, that you can purchase it from Barry Farm (barryfarm.com) and it’s less expensive than from Amazon.

        Do you also have a peach jam recipe?

        • TKWAdmin says:

          Hi LuAnne!!!

          Thanks for the tip on where to order the Clear Jel!

          For peach jam I use the old standard one my Mom did. Every once in a while I’ll mix it up by adding raspberries or other items to it.

          Peach Jam
          3 1/2 pounds whole peaches (about 10 cups when cut)
          1/4 cup lemon juice
          1/2 cup water
          7 cups sugar
          1 package pectin (about 8 Tbl)

          1. Score and blanche the peaches for 30-60 seconds in boiling water.
          2. Remove with a slotted spoon and place in a bath of ice water.
          3. Remove the skins.
          4. Cut up the peaches. Cut out any brown spots and mushy areas. Cut the peaches in half, or quarters or slices. Remove pits!
          5. Mash up the peaches per your liking.
          6. Sprinkle on the lemon juice to the peaches to mix. This will prevent them from browning.
          7. In a separate bowl mix together the pectin and 1/4 cup sugar; set aside.
          8. In a large pot over medium heat add in the fruit, water and pectin mixture.
          9. Stir to combine.
          10. Bring to a rolling boil. ~5-10 minutes. A rolling boil is a boil that will not go away when you stir the mixture.
          11. Add the remaining sugar to the mixture and stir constantly.
          12. Bring back to a rolling boil and boil for exactly 1 minute.
          13. To test the thickness keep a metal Tbl sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then the jam is ready. If not, mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.
          14. To can ladle into prepared jars and fill to within 1/4” of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
          15. Then put them into the boiling water using the water bath method.
          16. Cover with 2” of water and boil for 7-10 minutes.

          Best Kitchen Wishes!

  • Peggy says:

    I can not do the hot water bath. They always unseal. I use pressure cooker. Can you tell me how long to do it for in the pressures cooker and which gage to use?

    Please help. Thanks
    Peggy

    • TKWAdmin says:

      Hi Peggy!

      I’ve never canned these in a pressure cooker, only the water bath. I did some research and this what the experts say:

      Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.

      Style of Pack Hot and Raw
      Jar Size Pints or quarts
      Process Time (Min) = 10 minutes
      0 – 2,000 ft = 6 minutes
      2,001 – 4,000ft = 7 minutes
      4,001 – 6,000 ft = 8 minutes
      6,001 – 8,000 ft = 9 minutes

      Let me know if that helps.

      Best Kitchen Wishes!

  • Jeanie says:

    Before I filled my jars for the canner I tasted the peaches and they are very tart. I used the correct amount of sugar (7 cups and the correct amount of lemon juice (1 3/4 cups) After canning will they be sweet or are they going to remain tart? Well, I just went to pull my jars out of the canner and 2 jars have popped their tops. I’m thinking I had them too full. Heartbreaking. Next time I will be more cautious of how full I make them.

    • TKWAdmin says:

      Hi Jeanie,

      If it wasn’t sweet enough either your peaches weren’t ripe yet or they were but not naturally sweet. That’s happened to me before. The sugar (7 cups) to 1 3/4 bottle lemon juice is correct. I just made this recipe again (canned 12 quarts and they turned out great). I’m leaning towards the peaches themselves not being sweet enough. That ratio is standard.

      OMG that’s horrible to hear 2 of your jars popped their lids. That happened to me when I made marinara sauce for canning. It shattered in the water bath. When canning this you want to leave 3/4-1″ space at the top.

      Best Kitchen Wishes!

      • Jeanie says:

        I would like to change my previous rating to 4 stars. Don’t know how to do that, would appreciate it if you could do that for me. I feel certain that my failure was due to my own making. I made a pie last night with the canned filling and husband actually likes the tart peaches. I am now certain the tartness was from the peaches I used and the explosion of my jar tops was due to having filled the jars to full. I have since learned that ClearJel expands when cooked. Next time I will leave at least 1 inch head space and I will use a different type of peach.

        Thank and Best Wishes

        • TKWAdmin says:

          Unfortunately Jeanie I can’t change that. This is a good feature as it allows me to not change user’s reviews. It’s okay. The fact that you list above you wanted to change it is completely fine. Thank you!

          What type of peaches did you use?

          Best Kitchen Wishes!

  • Stacy says:

    If you are having trouble finding clear jel try asking a local bake shop if they can order it from one of their suppliers, it is often used by chefs and bakers in things like fruit sauces. if they will order just be aware the smallest quantity you will likely be able to get is a 5 Kg box or about 11 pounds. be sure to also specify that you want the regular and NOT the instant as both are typically available

    • Deb says:

      I was just at an Amish store where they sell the clear jel and somthing called Thermflo. It says for canning/ freezing on the label. Have you ever used this instead of the clear jel? It seems to be less expensive than the clear jel.
      I’ve never heard of this.

      • TKWAdmin says:

        Hey Deb,

        No I’ve never heard of that product. In looking on Amazon it got mixed reviews.

        Best Kitchen Wishes!

    • Beverly De Loach says:

      Amazon.com I have the same problem finding canning supplies and specialty cooking down here on the South TX border. Thank goodness for Amazon!

  • deb m says:

    Is it just me, or does the recipe appear to be coming up twice? I am seeing jars listed twice, two different amounts of sugar, two different amounts of peaches. Help!

    • TKWAdmin says:

      Hi Deb, no it wasn’t you. See there was a ‘bug’ in the software for iPad and iPhone printing. The fix to the code caused the format of the recipes to get mangled. It’s fixed now but there may be a few straggler recipes that I missed in correcting the format.

      You did the best thing by commenting and asking. Thank you! It’s fixed now.

      Best Kitchen Wishes!

  • Mary says:

    Can a pressure cooker be used to can peach pie filling?

    • TKWAdmin says:

      Hi Mary,

      Per the National Center for Home Food Preservation, the water bath is the only method for this. I’ve never tried it with a pressure cooker.

      Best Kitchen Wishes!

  • Tammy says:

    I live close to Lancaster PA, where there is a large Amish population. Most of the large grocery store chains carry Clearjel. I just bought a large bag last night.

  • Lilia says:

    Hi. The recipe looks great. 2 questions:
    1. Could I make the following substitution: 1 1/2 cups sugar and 1/2 cup brown sugar. [for the 2-Quarts of filling recipe/method]. I just like the extra flavour brown sugar brings.

    2. I’d like to add some raspberries to this. [about 1 1/4 cups to the 7 cups of sliced peaches] Could I just add them, or would the recipe need to be adjusted?

    Thanks.

    • TKWAdmin says:

      Lilia,

      Yes you can use the brown sugar with this. I, too, love the flavor. Just watch so it doesn’t burn. When I make a peach berry filling I reduce the peaches from 7 cups to almost 6 cups and add in 1 1/4 cups raspberries/blueberries (fresh not frozen).

      Best Kitchen Wishes!

  • Christina says:

    Could I use sure gel or the fruit pectin they sell for canning as a substitute? I have looked all over for clear jel and can’t find anyone who sells it. I have a bunch of peaches I need to use. Thanks for your help!

    • TKWAdmin says:

      Hi Christina,

      Clearjel and Surejel are not the same things. Clearjel is a modifide cornstarch used for thickening in home canning much like regular cornstarch is used to thicken gravy. Surejel is fruit pectin that when combined with sugars and heat causes juices and crushed fruits to jel – much like gelatin (Jello). You cannot substitute one for the other. You also cannot substitute regular cornstarch for Clearjel either.

      I actually had to buy mine through Amazon.

      You could use Pomona’s Pectin powder but I haven’t tried that yet.

      Best Kitchen Wishes!

    • Janice says:

      I purchase my Clear Gel online at http://www.nuts.com
      Do not ever use flour, corn starch or Sure Gel for pie filling. They can’t hold up to the extreme heat and timing for this type of canning and will break down.

  • Beth says:

    So do you need to pressure can this or can you use a water bath?
    Thanks!
    Beth

    • TKWAdmin says:

      Beth,

      I use a water bath method. I fill the jars, put the seals and rings on and then lower them into the water (on the rack). Fill with at least 1″ of water above the jars and at medium heat (slow boil) for 30 minutes for quart jars. Pints I do 20 minutes.

      Best Kitchen Wishes.

  • Audy says:

    I would like to use cornstarch. Have a way to do that?

    • TKWAdmin says:

      Hi Audy,

      I don’t use cornstarch as that tends to make the filling way too watery and it also makes it cloudy, almost opaque. ClearJel is pectin based. Cornstarch on the other hand has the potential of overcooking (what happens to some custards when they get boiled past a certain point or reheated) and weeping or breaking the created bond of liquids. In addition, cornstarch has the tendency to impart other ‘off’ flavors.

      Best Kitchen Wishes!

  • Bubba says:

    Man this stuff is so so so good! Reminded me of Nana’s! Just made about 30 quarts of this using a bushel of peaches my neighbor gave me.

  • therese lussier says:

    When you make your pie in the winter when it’s butt-crack cold, how do you use the canned peaches? Simply pour in the pieshell?
    Thanks

    • TKWAdmin says:

      Hi Therese,

      Well since the peaches pie filling is already preserved, you would treat it just like you would if you bought canned pie filling. You’d put in your pie crust, fill it with the jar of peach filling and top it with another crust. Bake per your normal recipe (mine is bake for 10 minutes in a preheated 400F oven on the lower third of the oven then reduce the temp to 375 and cook for about 45-55 minutes).

      Best Kitchen Wishes!

      • Charlotte says:

        Do you bake the pie in a preheated oven at 400 degrees for 10 minutes or 45-55 minutes? I’m confused. Thanks!

        • TKWAdmin says:

          Charlotte,

          Sorry it’s confusing. My recipe is as follows:

          I fill the unbaked shell with filling, then top it with the 2nd crust. I then have the oven set to 400F on the lower third rack. I baked it at 400F for 10 minutes then without removing it from the oven, reduce the temperature to 375F and bake for an additional 45-55 minutes or until the crust is golden brown.

          Best Kitchen Wishes!

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