That recipe was developed before clear jel was invented, and it’s also laboratory tested for safety. I’ve found another older tested recipe for canned peach pie filling in The Ball Complete Book of Home Preserving. Feel free to skip the cinnamon or almond extract, or add in your own blend of seasonings like ginger or nutmeg. The only things that are optional are the seasoning. This recipe comes from the national center for food preservation, which has tested canning recipes using clear jel. After canning, the jars set firmly and are preserved until needed. It stays liquid while it’s hot, allowing you to fill the jars quickly without air bubbles. There is a special thickener called clear jel that was developed for canning pie fillings. Flour turns to paste in a canner, and regular cornstarch won’t work either.
You can’t just put up any old peach pie filling recipe. If you adjust the amount of sugar or skip the lemon juice it may not jel properly or it may not be acidic enough for safe canning. Unlike canned peaches in syrup where you can tweak the recipe as much as you like, home canned peach pie filling cant deviate from the safe approved recipe. For peach pie filling, every drop in that jar will land in a pie, so every last bit of peachy flavor is preserved. The trick is, when you’re canning peaches in syrup, some of the peach flavors leaves the peaches to flavor the syrup. It works wonderfully to top a cheesecake or coffee cake, and it’s perfect for whipping together a homemade pie in minutes.Įvery year I put up a big batch of canned peaches, and in the winter time I pull them out for cobblers and pies. Home canned peach pie filling on the pantry shelf is like having a homemade dessert ready at a moment’s notice.
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