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


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Vanilla Bean Peach Applesauce + Canning Instructions #Unprocessed

It's that time of year again, you know the one I'm talking about—no, not pumpkin spice everything season—canning season is officially coming to an end. We've already had our first frost, so I stopped by the orchard to pick up the last batch of apples for the year. I know I've already posted recipes for Easy Crock-Pot Applesauce, Strawberry Applesauce and Spiced Blueberry Applesauce—now it's time to try it with peaches.

It just so happens that I have a freezer full of them left over from making Sweet Cherry and Peach Preserves a few months ago.

Now I realize that not everyone has excess peaches on their hands, so feel free to pick up frozen peaches at the market the next time you're there if you're tempted to try this recipe. Trust me you won't regret it. Personally I'm glad I saved so many, it means that I'll be able to enjoy a small taste of summer when it's -30°F outside and I'm regretting the decision to move to Wisconsin. Well, unless my little man decides to eat all the applesauce before spring rolls around—he does like to eat applesauce like it's going out of style.

Vanilla Bean Peach Applesauce + Canning Instructions | Not Starving Yet

Easy Crock-Pot Vanilla Bean Peach Applesauce
makes roughly 8 half pints or 4 pints

Ingredients

8 large sized apples, any variety
12 - 16 ounces peaches, fresh or frozen
1 Vanilla Bean
2 Tablespoons lemon juice

Equipment

Apple peeler/corer/slicer
potato masher
water-bath canner or stock pot with lifter
8 - 10 half pint canning jars with lids and rings
jar grabber
magnetic lid lifter
funnel
butter knife
ladle
clean dish towels and cloths 

Directions

  • Thoroughly wash all fruit before beginning. Cut away any brown areas, peel the apples and peaches, then cover with lemon juice to prevent browning.

Thinner apples will cook much faster. This is where an apple peeler/corer/slicer comes in handy—it will also cut your time peeling apples in half. Beg or borrow one if you can, you won't regret it.

  • Open vanilla bean pod with a knife and scrape the insides into the applesauce. Once insides are removed, toss the entire pod in with the other ingredients. Cook on high for 3 - 4 hours, or until the fruit mashes easily. 

While waiting for applesauce to cook, sterilize your canning jars, rings, potato masher, and any other equipment that will come into contact with the applesauce. You can do this easily by putting everything in the dishwasher and running it. Just don't put your equipment in with dirty dishes.

  • While your jars are sterilizing fill your stock pot with water and let it boil. Keep in mind that it takes awhile for a large pot of water to boil. You don't want to fill your jars before your water is ready.
  • Place a sauce pan on the stove, add your canning lids, and fill pan with several inches of water. Bring the water to a simmer and allow the sealing wax on the lids to soften for several minutes.
  • Fill sterilized jars with hot applesauce leaving 1/2 inch head space at the top. Remove air bubbles with a knife, wipe the rims with a clean damp rag, place lids on top and fasten ring until fingertip tight.

Waterbath Canning

  • Place sealed jars on a rack in the canner or stock pot. Make sure jars are covered with water and that the waterline is about an inch over the top of the jars, then cover pot with lid.

You do not want the jars coming into contact with the bottom of the canner or stock pot because they will bounce around and likely break.

  • Process half pints and pints for 15 minutes, quarts for 20 minutes, adjusting for altitude. Time starts once the water has come to a complete boil again. You may need to add boiling water to keep the water level up as the jars are processing.
  • Remove jars from canner, set on a clean dish towel and let them rest for several hours until cool. You should hear a popping sound as the lids seal. 
  • To check the seals of your jars wait until they have cooled and press the center gently with your finger. If it moves up and down the jar is not sealed. You can either reprocess using a new lid never reuse an old lid or eat the applesauce. 
  • Label with detailed contents and date, then store in a cool, dark, and dry place.

Other Notes

Make sure to experiment with the flavors different types of apples will produce. I used organic Galla apples for this batch because they were on sale at whole foods, but many varieties make a good sauce.