Gathering Your Supplies
The Ingredients You’ll Need
The quality of your peach pie filling depends heavily on the quality of your ingredients. Here’s a detailed list:
Peaches: The star of the show! Choose ripe, but firm peaches. They should give slightly to gentle pressure but not be overly soft. Freestone peaches are generally preferred for canning as they are easier to work with, but clingstone peaches can also be used. Look for varieties that are known for their flavor and texture, such as Elberta, Redhaven, or Contender. For the best results, select peaches that are free from bruises and blemishes. You’ll want a good quantity, so consider how many jars you intend to make. Approximately 3 pounds of peaches will yield about one quart jar of filling.
Sugar: Granulated sugar is the standard, adding sweetness and helping to create the desired syrupy consistency. The amount you use will depend on the sweetness of your peaches, so taste-test your filling and adjust accordingly.
Lemon Juice: The acidity in lemon juice is crucial for both flavor and safety. It helps to balance the sweetness and contributes to the preservation process. Be sure to use bottled lemon juice, as its acidity level is consistent.
Water: You’ll need water to create the syrup for your peach pie filling. Depending on your preference, you can use plain water, but some people opt for fruit juice or even a bit of white wine to enhance the flavor.
Spices (Optional): This is where you can get creative! Cinnamon is a classic choice, adding warmth and depth of flavor. Nutmeg, allspice, and even a pinch of ginger can enhance the peach’s natural sweetness. Use these sparingly to avoid overpowering the fruit.
Thickening Agent (Optional): While peaches naturally release pectin when cooked, you might want a thicker filling. ClearJel, a modified food starch specifically for canning, is a popular choice. It provides a clear, stable thickening without clouding the filling. Cornstarch can also be used, but it tends to settle over time and may require more careful handling to prevent clumping.
Vanilla Extract (Optional): A touch of vanilla extract can beautifully complement the flavor of your peach pie filling.
The Equipment Checklist
Here’s what you’ll need to have on hand:
Canning Jars and Lids: Always use new, unused lids for canning to ensure a proper seal. The jars must be made for canning. Make sure to use jars without any chips or cracks. The size of the jars you choose is a matter of personal preference (pint or quart). Consider how much peach pie filling you typically need for a pie.
Canning Pot or Large Stockpot with a Rack: The pot must be large enough to hold your jars with at least an inch or two of water covering the tops. A rack prevents the jars from sitting directly on the bottom of the pot, which can cause them to crack.
Jar Lifter: This handy tool makes it easy and safe to lift hot jars in and out of the canning pot.
Lid Lifter or Magnetic Wand: This tool will help you retrieve the sterilized lids from the hot water.
Large Pot or Saucepan for Cooking the Filling: Choose a heavy-bottomed pot to prevent the filling from scorching.
Slotted Spoon: For skimming off any foam that forms during cooking.
Measuring Cups and Spoons: Accuracy is key in canning recipes.
Clean Kitchen Towels: To wipe jar rims and for general cleaning.
Food Mill or Potato Masher (Optional): If you prefer a smoother filling texture.
Timer: Essential for accurate processing times.
Preparing the Peaches for the Process
Selecting the Perfect Peaches
The quality of your final product is directly related to the quality of the peaches you choose. Look for fruit that is:
Ripe, but Firm: The ideal peaches will give slightly to gentle pressure. Avoid those that are rock-hard or mushy.
Vibrant in Color: The color should be consistent with the variety of peach.
Free from Bruises and Blemishes: These imperfections can affect both the appearance and the shelf life of your peach pie filling.
Preparing the Peaches: A Step-by-Step Guide
Washing and Cleaning: Thoroughly wash the peaches under cool running water to remove any dirt or debris. Gently rub the skins to ensure they are clean.
Blanching and Peeling (The Easy Way): This method makes peeling much easier. Bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl. Score an “X” on the bottom of each peach with a sharp knife. Carefully place a few peaches at a time into the boiling water for about 30-60 seconds, or until the skin begins to loosen around the “X”. Remove the peaches with a slotted spoon and immediately plunge them into the ice bath. The cold water stops the cooking process. Once cool enough to handle, the skins should slip right off.
Pitting the Peaches: Cut the peach in half along the seam, twisting gently to separate the halves. Remove the pit. You can use a spoon or your fingers to scoop the pit out, depending on the variety of peaches.
Slicing or Dicing: Slice or dice the peaches to your desired size. Sliced peaches are classic for pie filling, while diced peaches work well in cobblers or other desserts. Be sure to work relatively quickly to prevent the peaches from browning.
Creating the Delicious Filling
Cooking the Filling to Perfection
Combine Ingredients: In a large pot or saucepan, combine the prepared peaches, sugar, lemon juice, water (or preferred liquid), and any spices you’re using. If you’re using ClearJel, add it at this stage as well, following the package directions.
Heating and Simmering: Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to a simmer. Continue to simmer, stirring frequently, until the peaches have softened and the filling has thickened to your desired consistency. This typically takes 15-20 minutes, but the exact time will vary depending on the ripeness of the peaches and the desired thickness. Use a wooden spoon or heat-resistant spatula for stirring to avoid damaging the pot.
Adjusting Consistency: If the filling seems too thin, you can simmer it for a bit longer. If it’s too thick, you can add a little more water or fruit juice. Be sure to taste-test the filling and adjust the sweetness as needed.
Vanilla Extract: Stir in vanilla extract during the last few minutes of cooking.
Remove any Foam: Use a slotted spoon to skim off any foam that forms on the surface of the filling. This helps to improve the appearance of the final product.
Canning Your Peach Pie Filling
Getting the Jars Ready
Sterilizing the Jars: Wash your jars, rings, and lids with hot, soapy water. You can sterilize the jars by boiling them in a large pot of water for 10 minutes or by running them through a hot dishwasher cycle. Keep the jars hot until you are ready to fill them.
Preparing the Lids: Place the lids in a small saucepan and cover them with water. Heat the water to a simmer (do not boil) and keep the lids warm until you are ready to use them.
Filling the Jars with Care
Ladle the Filling: Using a ladle and a wide-mouth funnel, carefully ladle the hot peach pie filling into the sterilized jars, leaving about half an inch of headspace (the space between the top of the filling and the rim of the jar).
Wipe the Rims Clean: Use a clean, damp cloth to wipe the rims of the jars. Any food residue can interfere with the seal.
Center the Lids: Place the lids on the jars, centering them carefully.
Add the Rings: Screw the rings onto the jars, tightening them fingertip-tight. Do not overtighten, as this can prevent the lids from sealing properly.
Processing the Jars for Safety
Place the Jars in the Canner: Using a jar lifter, carefully lower the filled jars into the canning pot filled with simmering water. The water should cover the tops of the jars by at least one inch.
Processing Time: Bring the water to a rolling boil and begin timing. The processing time will depend on your altitude and the size of your jars. Follow the specific instructions for peach pie filling in your USDA canning guide or a trusted canning recipe. Usually, this involves boiling quart jars for 30 minutes and pint jars for 25 minutes, but altitude adjustments can change this significantly.
Maintain the Boil: Maintain a steady, rolling boil throughout the processing time.
Cooling the Jars and Testing the Seals: After the processing time is complete, turn off the heat and carefully remove the jars from the canner using the jar lifter. Place the jars on a towel-lined surface, away from drafts, and allow them to cool undisturbed for 12-24 hours. As they cool, you should hear a “pop” sound as the lids seal.
Storing and Enjoying Your Delicious Creation
Proper Storage for Maximum Freshness
Once the jars have cooled completely, check the seals. The lids should be slightly indented and should not flex when pressed. If a jar hasn’t sealed, store it in the refrigerator and enjoy it within a few days. Remove the rings, wash the jars, and label them with the contents and the date. Store the sealed jars in a cool, dark, and dry place for up to a year.
Shelf Life and Spoilage
Canned peach pie filling can last for about a year if stored properly. However, always inspect the jars before use. Discard any jars with broken seals, bulging lids, or any signs of spoilage, such as mold, cloudiness, or an unusual odor.
Delightful Ways to Use Your Peach Pie Filling
The possibilities are endless! Your homemade peach pie filling can be used in so many delicious ways:
Classic Peach Pies: The obvious choice! Use the filling to make a traditional peach pie.
Peach Cobblers and Crisps: A quick and easy dessert! Simply top the filling with a biscuit topping (cobbler) or a crumble topping (crisp) and bake.
Tarts and Turnovers: Elevate your baking with these elegant desserts.
Topping for Desserts: Use it as a topping for ice cream, pancakes, waffles, or yogurt.
As a Side Dish: Serve it alongside pork, chicken, or other dishes.
Safety First: Important Reminders
Canning is a rewarding process, but it’s essential to prioritize safety.
Always Use Tested Recipes: Stick to recipes from reliable sources, such as the USDA, your local extension office, or other reputable canning guides.
Sterilize Your Jars Properly: Following the correct sterilization methods ensures that all bacteria are eliminated.
Use the Correct Processing Time: Follow the recommended processing times and altitude adjustments.
Inspect Your Jars Closely: Always check jars for proper sealing.
Work in a Clean Environment: Cleanliness is key when canning to prevent contamination.
Troubleshooting and Tips for Success
Cloudy Filling: Cloudiness can be caused by several factors, including using peaches that weren’t ripe enough or that contain too much pectin. While it doesn’t necessarily mean the filling is unsafe, the texture might not be ideal.
Jars Not Sealing: Ensure that you’ve wiped the jar rims clean, used new lids, and tightened the rings just enough. If a jar doesn’t seal, refrigerate and use it within a few days.
Browning: To prevent browning, you can toss your peaches with a solution of water and lemon juice.
Consistency: Follow your recipe carefully and adjust the simmering time to achieve the desired thickness.
Tips for Success:
Start with high-quality ingredients.
Keep your equipment clean.
Don’t rush the process.
