This homemade canned peach pie filling is the perfect way to preserve summer peaches for year-round desserts. With warm cinnamon, sweet vanilla, and a rich peach flavor, this rebel canning recipe gives you jars of ready-to-use filling for pies, cobblers, crisps, and more.

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There’s nothing quite like biting into a slice of warm peach pie in the middle of winter and remembering the sweetness of summer. That’s exactly why I love making homemade canned peach pie filling, it’s the perfect way to preserve the flavor of fresh peaches and have pie-ready jars on hand any time of year.

This recipe is simple, delicious, and family-approved, but I do want to note right up front that it falls under rebel canning because it uses cornstarch. Traditional USDA guidelines do not recommend canning with cornstarch, but many home canners (myself included) have been safely preserving this way for years. You’ll need to make the choice that feels right for your family.

Whether you’re a seasoned canner or just starting out, this homemade peach pie filling recipe is easy to follow, bursting with flavor, and makes the coziest desserts when the holidays roll around.

If you’re new to canning, it’s always a good idea to brush up on safe canning practices before getting started. I recommend checking out the National Center for Home Food Preservation for trusted guidelines and resources on home canning.

Why I Love This Homemade Peach Pie Filling

Perfect for pies & more – Use it in cobblers, crisps, turnovers, or even spooned over ice cream.
Rebel canning made simple – A great introduction to stretching beyond USDA guidelines.
Preserves summer’s bounty – Enjoy your backyard peaches (or farmers market haul) long after peach season is over.
Time-saving – Having jars of ready-to-use filling means a homemade peach pie is never more than a crust away!

Ingredients You’ll Need

10 pounds ripe peaches, peeled and sliced
8 tablespoons lemon juice (bottled for safety)
2 tablespoons vanilla extract
1 cup cornstarch (see notes on rebel canning)
4 teaspoons ground cinnamon
2 ½ cups water
5 cups granulated sugar

How to Make Homemade Canned Peach Pie Filling

1. Prepare Your Peaches

Bring a large pot of water to a boil. Score the bottoms of your peaches with a small “X,” then blanch them for about 30–60 seconds. Transfer to an ice bath, and the skins should peel right off. Slice and pit the peaches, then measure out your 10 pounds.

Sliced peaches in a stainless steel pot.

2. Make the Filling Base

In a large stockpot, whisk together the sugar, cornstarch, cinnamon, and water until smooth. Heat over medium, stirring constantly, until the mixture thickens and becomes glossy.

3. Add Flavor

Stir in the lemon juice and vanilla extract, mixing well to combine.

Stainless steel stockpot full of sliced peaches coated in sugar.

4. Fold in the Peaches

Gently fold in your sliced peaches and simmer for 3–4 minutes until the fruit is just heated through and coated in the thickened mixture.

5. Fill the Jars

Ladle the hot peach pie filling into sterilized quart jars, leaving 1 inch of headspace. Remove any air bubbles and wipe jar rims clean before applying lids and rings.

6. Process the Jars

Process the jars in a boiling water bath for 30 minutes (for quarts). Adjust for altitude as needed.

Tips for the Best Peach Pie Filling

Use ripe, firm peaches so the slices hold their shape after canning.
Always use bottled lemon juice for consistent acidity.
Stir constantly when thickening the filling to avoid lumps.
If you prefer to avoid cornstarch, you can freeze the filling instead of canning.

FAQs

Can I make this peach pie filling without cornstarch?

Yes! If you prefer to stay within USDA guidelines, use Clear Jel instead of cornstarch. Or, skip the thickener entirely and simply thicken your filling when opening the jar.

How long will canned peach pie filling last?

Stored in a cool, dark pantry, properly sealed jars should last 12–18 months. Always check seals before using.

Can I use frozen peaches?

Yes, frozen peaches can be used, but thaw and drain them before adding to the filling.

Why do you call this a rebel canning recipe?

Because it uses regular cornstarch, which hasn’t been tested for canning safety. Many home canners use it without issue, but it’s important to understand the risks.

Other Recipes You’ll Love

Homemade Cinnamon Peach Butter – A smooth and spiced spread perfect for toast.
Homemade Roasted Pasta Sauce – A rich tomato sauce preserved at its peak.
Lemon Cherry Preserves – A bright, tangy preserve that pairs beautifully with baked goods.

Making homemade canned peach pie filling is a rewarding way to preserve summer peaches and enjoy cozy desserts all year long. While this recipe falls into the category of rebel canning, it has been used for generations in homestead kitchens like mine. If you love the idea of pulling a jar off the shelf and whipping up a homemade pie in minutes, give this recipe a try. You’ll never go back to store-bought filling again.

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