Go Back Email Link
–+ servings
Peach pie filling in a glass jar.

The Best Homemade Canned Peach Pie Filling

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.
Prep Time: 20 minutes
Cook Time: 15 minutes
Processing Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 7 quarts

Equipment

Ingredients

  • 10 pounds ripe peaches (peeled and sliced)
  • 8 tablespoons lemon juice (bottled for safety)
  • 2 tablespoons vanilla extract
  • 1 cup cornstarch
  • 4 teaspoons cinnamon
  • 2½ cups water
  • 5 cups granulated sugar

Instructions

  • 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.
  • 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.
  • Add Flavor
    Stir in the lemon juice and vanilla extract, mixing well to combine.
  • 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.
  • 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.
  • Process the Jars
    Process the jars in a boiling water bath for 30 minutes (for quarts). Adjust for altitude as needed.

Notes

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.