Canning Peach Pie Filling Recipes

HOMEMADE PEACH PIE FILLING

Steps:

• In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
• Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
• Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
• Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
• Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
• If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

PIE FILLING RECIPE USING CANNED PEACHES:

Steps:

• Whisk together 1/3 cup sugar & a heaping tablespoon cornstarch. Then add reserved 1/2 cup drained fruit juice with the sugar mixture in a saucepan.
• Bring mixture to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble.
• Add reserved fruit (chopped if desired) all at once. Return to a boil, stirring constantly but gently until it's as thick as you like it.
• Add 1 teaspoon lemon juice. Simmer for 1 minute longer, stirring constantly.
• Remove from heat, stir in 1 teaspoon vanilla extract.

CANNING PEACH PIE FILLING

Steps:

• 1. Peel and Slice Peaches. Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while stirring constantly and allow to boil till mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.
• 2. I start my water heating up on high at this point. Pack peaches into hot jars leaving 1" head space from the top. Add 1/2 tsp cider vinegar to each. Ladle the filling syrup into each jar leaving 1" head room from the top.
• 3. Wipe the rims of the jars with a wet cloth. Almost boil the lids, place them on the jars with the rings. Place jars in canner, bring to a full boil. put lid on and boil for 20 minutes. Take the jars out and let cool and seal before storing.