Blueberry Peach Pie Filling + Canning Instructions

When it comes to dessert I have surprisingly simple tastes. If you give me a slice of pie topped with real whipped cream I'll happily devour it and ignore everything else on the dessert table. Knowing that, it should come as no great surprise when I tell you that I make a pretty amazing assortment of pies when the holidays roll around: caramel apple, lemon meringue, and pumpkin frequently grace our table, but I've been making those same flavors for years. 

This year I decided to branch out a little, so I spent the summer putting up jars of Cherry Almond, Cardamom Peach, and Blueberry Peach pie filling to help make my holiday prep work a little less stressful. I know that making your own pie filling can seem like a lot of work once you read through the steps, which is why I prefer to preserve mine to use later, but it's definitely worth the extra effort. Being able to eat a fresh summer peach in the middle of winter will always improve a cold, dreary day.

While you're at it make sure to check out our Pie Crust 101 tutorial for more great pie making tips and our go-to pie crust recipe—you'll never go back to store bought again!

Blueberry Peach Pie Filling | Not Starving Yet

Blueberry Peach Pie Filling

makes 2 pints or 1 quart


Ingredients

3½ cups ripe peaches, peeled and sliced
1 cup fresh blueberries
1 cup granulated white sugar
1 vanilla bean, split and seeds removed
¾ cup cold water
¼ cup + 1 tbsp ClearJel (see notes)
4 teaspoons bottled lemon juice

Directions

  • Cut an X in the bottom of the peaches, dip them in a large pot of boiling water for 30 - 60 seconds or until the skins start to loosen, then quickly transfer them to a bowl of ice water. Slip the skins off, cut the peaches in half, remove the pit, and slice into equal-sized pieces. 
  • In a large saucepan combine white sugar, brown sugar, vanilla bean seeds, and ClearJel. Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble. Add lemon juice, continue to boil for an additional minute, stirring frequently. Gently fold in the peaches and blueberries, continue cooking for three minutes, then transfer directly to your pie crust.
  • This recipe is safe to can, so you can also put it in sterilized pint or quart jars, making sure to leave a full inch of headspace, and process in a water bath for 30 minutes (0 - 1,000 ft),  35 minutes (1,001 - 3,000 ft), 40 minutes (3,001 - 6,000 ft) or 45 minutes (if above 6,000 ft). The time is the same for both pints and quarts. 

Notes

 

Pie dishes come in a variety of sizes, so double check how much filling you need before you get started. A standard size pie dish takes 2 pints while a deep dish will take 3. 

Not sure where to find ClearJel? I've never seen it sold at our local stores, so I buy a from Amazon and have it shipped to me. My preferred brand comes from SB Canning, which isn't available at the moment, so my second choice would be from Hoosier Hill Farm

ClearJel expands quite a bit during processing, so make sure you leave a full inch of headspace when filling your jars. Anything less and you run the risk of your lid popping while it's in the water bath (if you're using Weck jars) or compromising your seal (if using Ball/Kerr jars.)
 

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Cardamom Peach Pie Filling + Canning Instructions

Earlier this summer I found myself the proud owner of 48lbs of fresh Georgia peaches, most of which went to make some pretty fabulous Vanilla Bean Infused Peach Slices. I could eat those bad boys all day long, but after putting up nearly four cases of them I decided it was time for a change, I wanted to try my hand at another pie filling.

I'm a firm believer than you can never have too much pie filling on hand so you'll normally find a case or two floating around our house, but our cherry harvest this year was smaller than normal leaving me with a measly 4 jars of the Cherry Almond Pie Filling I made back in May. That's not even enough to see me through a single holiday, so I decided a spiced peach filling had to be done, if only so I could eat my fill of cobblers and crisps this summer.

The combination of sweet peaches and warm spices is the perfect bridge between summer and fall, so I'll encourage you to make up a batch or two while you can still find fresh peaches. Before too long they'll be gone, along with our warm weather, and you'll regret that you only pinned this post instead of making it.

If you're new to pie making don't forget to check out our  Pie Crust 101  tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

If you're new to pie making don't forget to check out our Pie Crust 101 tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

Cardamom Peach Pie Filling
 

makes 2 pints or 1 quart


Ingredients

3½ cups ripe peaches, peeled and sliced
½ cup granulated white sugar
½ cup light brown sugar
1 vanilla bean, split and seeds removed
¼ teaspoon cardamom, ground
¼ teaspoon ginger, ground
⅛ teaspoon cloves, ground
¾ cup cold water
¼ cup + 1 tbsp ClearJel (see notes)
4 teaspoons bottled lemon juice

Directions

  • Cut an X in the bottom of the peaches, dip them in a large pot of boiling water for 30 - 60 seconds or until the skins start to loosen, then quickly transfer them to a bowl of ice water. Slip the skins off, cut the peaches in half, remove the pit, and slice into equal-sized pieces. 
  • In a large saucepan combine white sugar, brown sugar, vanilla bean seeds, cardamom, ginger, cloves, cold water, and ClearJel. Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble. Add lemon juice, continue to boil for an additional minute, stirring frequently. Gently fold in the peaches, continue cooking for three minutes, then transfer directly to your pie crust.
  • This recipe is safe to can, so you can also put it in sterilized pint or quart jars, making sure to leave a full inch of headspace, and process in a water bath for 30 minutes (0 - 1,000 ft),  35 minutes (1,001 - 3,000 ft), 40 minutes (3,001 - 6,000 ft) or 45 minutes (if above 6,000 ft). The time is the same for both pints and quarts. 

Notes

 

You'll find cinnamon absent from all of the recipes here at Not Starving Yet because I have a pesky allergy to it, but for you cinnamon lovers out there I'll let you in on a secret: You can add it to your batch if you really miss it, although I'll encourage you to try the recipe the way it's written the first time, it really is wonderful.

Pie dishes come in a variety of sizes, so double check how much filling you need before you get started. A standard size pie dish takes 2 pints while a deep dish will take 3. 

Not sure where to find ClearJel? I've never seen it sold at our local stores, so I buy a from Amazon and have it shipped to me. My preferred brand comes from SB Canning, which isn't available at the moment, so my second choice would be from Hoosier Hill Farm

ClearJel expands quite a bit during processing, so make sure you leave a full inch of headspace when filling your jars. Anything less and you run the risk of your lid popping while it's in the water bath (if you're using Weck jars) or compromising your seal (if using Ball/Kerr jars.)
 

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Vanilla Bean Infused Peach Slices #fijchallenge #CanItForward

Just shortly after I returned from Ireland a friend let me in on a little secret: There were some excellent blueberries to be had in town and if I was lucky the person selling them may just have some plump Georgia pecans too. Unfortunately by the time I managed to get out the door the pecans were all gone, but I lucked out and in addition to my blueberries I was able to bring home a bushel of over-ripe Georgia peaches for half off. Never one to pass up a deal, especially on peaches, I happily handed over my hard earned money and spent the next few days finding creative ways to preserve them.

And then I ran out of steam... What was I thinking buying 48 pounds of peaches?

After making two cases of pie filling in a variety of flavors and playing around with a new flavor of peach applesauce I decided to cut my creative endeavors short. Everything I had left got sliced up and preserved with a vanilla bean infused syrup, which just may be one of the simplest ways to preserve peaches. 

Vanilla Bean Infused Peach Slices | Not Starving Yet

Vanilla Bean Infused Peaches


makes 9 pints


Ingredients

6½ cups water
¾ cup sugar
4½ vanilla beans, cut in half and sliced down the center (see notes)
11 pounds yellow peaches
Lots of ice, to help with peeling

Directions

  • Before beginning, sterilize your jars and rings in the dishwasher. As per the new canning guidelines lids no longer need to be sterilized if they'll be in the water bath for more than 10 minutes.
  • Prepare a light syrup made of water and sugar in a large saucepan, bring the mixture to a boil, and stir until the sugar dissolves. Add the vanilla beans to the hot syrup, turn off the heat, and allow the vanilla beans to infuse while you peel your peaches.
  • Dip the peaches in a large pot of boiling water for 30 - 60 seconds, or until the skins start to loosen. Quickly drop the peaches in a bowl of ice water and slip the skins off. Cut the peaches in half, remove the pit, then slice into equal-sized pieces. 
  • Add the peach slices to the sugar syrup and bring to a boil. Fill your sterilized jars with fruit and a slice of vanilla bean. Once the jars are full add syrup, making sure to leave ½ inch headspace at the top of the jar. 
  • Tap the jars gently to remove any air bubbles that may have become trapped, wipe the rims of the jars to remove any access syrup, then add a new canning lid. Make sure to tighten the ring securely before placing the jars in a boiling water bath for 20 minutes (pint jars) or 25 minutes (quart jars.)
  • Remove the jars from the water bath and set them on a dish towel to cool. After the jars have cooled completely check the seals and refrigerate any jars that do not have a good seal.

Notes

I have occasionally run out of syrup when canning peaches, but it's easy to make more as needed without making up a full batch of syrup. 1 cup of water, 2 tablespoons of sugar, and ½ a vanilla bean is usually enough to fill the last jar should you run out. Any extra syrup can be refrigerated and used later, as long as you remember to bring the refrigerated syrup to a full boil.

If you want to put up a large amount of peaches I suggest trying to find the freestone variety, the pits practically fall out when you cut the peaches in half which saves a surprising amount of time. 

Lemon Pound Cake

I like cake. It doesn't matter what flavor—chocolate, vanilla, strawberry, salted caramel—I enjoy them all, but I'm especially fond of lemon pound cake. This is largely due to its simplicity as it's one of those rare cakes that doesn't need to be drowned in frosting to make it delicious. A thick slice coupled with a cup of coffee (or better yet some vanilla bean ice cream) has the power to make even the worst day a little brighter.

The trouble is, I don't often find myself with enough time for baking.

The good news is that pound cake can be made in advance and the flavor only improves as the days go by. I've been known to make one of these cakes, enjoy a small piece, then save the rest for a rainy day (or for those last minute guests that tend to turn up at my table on a regular basis.)

If you want my advice, if life hands you lemons don't waste them on lemonade, make a pound cake instead. Cake makes everything better.

Lemon Pound Cake

Lemon Pound Cake


makes 1 loaf


1½ cups sugar
2 sticks salted butter, room temperature
2 tablespoons lemon zest
4 large eggs
¾ cup buttermilk
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Directions

  • Preheat oven to 350°F. Butter the insides of a loaf pan, line the bottom with parchment paper and set it aside.
  • In a mixing bowl cream together sugar and room temperature butter. Add lemon zest, eggs, buttermilk, and lemon juice then continue to mix until well incorporated. 
  • In a separate bowl combine flour, baking powder, and salt. Add the dry mixture to the wet ingredients and mix until smooth.
  • Transfer the batter to the greased loaf pan and bake for 65 - 75 minutes, or until a toothpick inserted into the center of the cake comes away clean.
  • Allow the cake to cool in the pan for at least 10 minutes before removing to a cooling rack. Cool in the pan for 10 minutes before removing to a cake platter or plate.

Notes


 

Loaf pans come in several different sizes, for this recipe you'll need a 1.5lb loaf pan like this one from Nordic Ware.

This cake is tasty when paired with ice cream (I'm partial to lemon and lavender or vanilla bean) but it's also quite good eaten on its own or topped with sliced strawberries and fresh whipped cream.
 

Disclosure
 


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.