Canning Peach Pie Filling

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     I thought I was all done with canning peaches and then my DH walked in with another boxful!  I was happy to get them, but they were perfectly ripe, so I had to get canning them quickly!  I wasn't going to can any pie filling this year, but I did have enough Clear Jel in my cupboard to do one batch of Peach Pie Filling, so that is what I did.  

     For years I canned pie filling with cornstarch, but now the new instruction is that cornstarch is bad, so is flour and only Clear Jel is appropriate for canning as a thickener.  Flour or cornstarch are fine to use when baking fresh or freezing, but not for canning. Here is what the National Center for Home Canning says,  "Clear Jel® is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency." (https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/)   Personally, I never had my pie filling break down and become runny, but I still ran out and bought  Clear Jel because I don't ever want to be responsible for anyone having canning failure when they can.  Happily, back when I was using cornstarch, I wasn't inadvertently causing botulism to anyone, so that is good news.  

     I have determined that I will probably start canning the fruit slices for pie filling and then simply thicken it when I am ready to make a pie.  That is why I had decided not to can pie filling, but I figured that I ought to use up the Clear Jel that I already had on hand, so Peach Pie Filling it is! 

     The recipe is simple and easy to follow.  I always feel like the most difficult part of canning peaches is peeling them, just because it takes a couple of steps: 

• Blanch the peaches for 1 minute or a little more in boiling water.  (Slicing a tiny  x on the bottom part of the peach peel may help the skin to get ready to come off.)
• Quickly transfer the peaches to an icy bath of water.  (I fill one side of my sink with water and ice.)
• Peel the  skin off easily, then slice the peaches, removing the pit. 

     I like to use quart jars for pie filling, but pints work, you will just need 2 or 3 to fill a 9" pie.  I usually use 1 and 1/2 quarts for one pie, so I can quarts and pints when I make pie filling. It depends on the size of pan you will use and how full of fruit you like your pie to be.  When the time comes to make your pie simply:

• put a crust in your pie dish and dump in the pie filling. 
• I like to sprinkle a little cinnamon on top of the filling and dot it with butter. 
• Then, I put on the top crust.  You can do a full top crust, a lattice crust or even a crumb topping.
• Then  pop it in the oven. 
• I start at 425 degrees F. and after 20 minutes, turn the temperature down to 350 degrees F. for 1/2 and hour.  
• When the pie is golden brown it should be perfect without a soggy bottom crust! 

       Here is the recipe for the filling! Click on the recipe card for a printable version.
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• Italian Seasoned Tomato Sauce
• How to Easily Can Peaches
• Canning Strawberry Pie Filling
• What to Do With 50 Pounds of Potatoes
• Canning Fresh Peach Salsa

This is a super good price for quart canning jars!