Peach Pie Filling 🍑 

There is nothing like a good tree ripened peach in early September!  To preserve that fresh sweet taste all year long for Thanksgiving and Christmas pies, we are going to make canned peach pie filling!

I only had seven peaches on hand, so this will be a small batch.  Feel free to double or triple the recipe.

I have read that the yellow peaches are well tested for canning and not to use the white flesh peaches.  Do your own research before using the white flesh ones.

These peaches smell sooooo good!!!

I am a big fan of leaving the skins on my peaches, but feel free to peel them.  The skins of many fruit and veggies have a lot of nutrients so I want to include them!

You will need a thickening agent.  I am using Clear Jel today.  You can also use corn starch, sure jell, or tapioca.

The sugar and clear jel were not really mixing in so well for me...  so I used the immersion blender!

It worked like a dream!

Then once it cooked for a bit...  it looked like this and it's time for the spices and lemon juice

Then you add the peaches back in

And as soon as it starts to simmer again, its ready to jar up!

Remove the bubbles add the lids, then water bath them!

Ingredients:

7 peaches (be sure to use yellow flesh peaches)

1 C. sugar

1/3 C. clear jel (cook type, not instant) You can also use 3 T. cornstarch

1 C. of reserved peach cooking liquid

large dash of cinnamon

small splash of almond extract

1/3 C. lemon juice

Directions:

1. Prepare your water bath canner (if you don't have a water bath canner, place a steamer pan or metal pie pan in the bottom of a large stock pot and place enough water in to cover your jars by 2 inches)
2. Sterilize your jars and lids
3. Slice and pit your peaches.  I like to leave the skins on, but feel free to skin them if you choose. 
4. In a separate sauce pan, add 2 cups of water and bring to a boil.  Add the peaches and let cook down for 2-3 minutes.  
5. Strain the peaches and keep the liquid - set the peaches aside
6. Measure 1 cup of the reserved cooking liquid to the pot along with sugar and clear jel or cornstarch.  Whisk until there are no clumps left.  I had a hard time getting rid of the clumps, so I used my immersion blender.  
7. Bring to a boil and add the cinnamon, almond extract and lemon juice (lemon juice is required to bring the acidity to a safe level for canning)
8. Add the peaches back into the pan and bring back to a simmer for one minute
9. Ladle into prepared jars, removing all air bubbles and leaving 1 inch of head space.
10. Process in the water bath canner for 30 minutes if at sea level (look up your elevation of adjusted times)
11. Let cool for 24 hours and check seals.  Sealed jars will last a room temperature for one year and store unsealed jars in the refrigerator for a week.