How to Easily Can Peach Pie Filling Without Clear Jel (Why and Guides)

Are you a fan of homemade peach pie, but having trouble finding clear jel, the commonly used thickener for canned pie fillings? No need to worry! With this step-by-step guide, you can easily make and can peach pie filling without clear jel.

Peach Pie. Credit: canva

Why Can Peach Pie Filling Without Clear Jel?

Clear Jel is a modified cornstarch that is commonly used as a thickener in canned pie fillings.

The jel can withstand high temperatures without breaking down. This makes it ideal for use in pie fillings that will be canned and stored for long periods of time.

However, clear jel can be difficult to find in some areas, and may not be available at all. Additionally, some people prefer to avoid using modified starches in their cooking.

If you want to can peach pie filling without clear jel, there are several alternative thickeners that can be used.

Credit: canva

Step-by-Step Guide to Canning Peach Pie Filling Without Clear Jel

Here’s a step-by-step guide to making and canning peach pie filling without clear jel.

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Ingredients

  • 8 cups peeled, sliced peaches
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 4 cups water

Directions

  1. Sterilize your canning jars and lids by boiling them in a large pot of water for 10 minutes. Keep the jars and lids in the hot water until you’re ready to fill them.
  2. In a large pot, combine the sliced peaches, sugar, cornstarch, tapioca flour, cinnamon, nutmeg, salt, lemon juice, and water. Stir well to combine.
  3. Heat the peach mixture over medium heat, stirring frequently, until it comes to a boil.
  4. Reduce the heat to low and simmer the peach mixture for 5-10 minutes, or until it thickens to your desired consistency. Keep in mind that the filling will thicken further as it cools.
  5. Once the peach filling has thickened, remove it from the heat and ladle it into the sterilized canning jars. Leave about 1/2 inch of headspace at the top of each jar.
  6. Use a clean, damp cloth to wipe the rims of the jars to remove any residue or stickiness.
  7. Place the lids on the jars and screw on the bands until they are just tight. Do not over-tighten.
  8. Place the filled jars into a large pot of boiling water, making sure that the jars are completely submerged and that there is at least 1 inch of water covering the jars.
  9. Process the jars in the boiling water for 30 minutes.
  10. After 30 minutes, remove the jars from the water and place them on a towel to cool. You should hear a “pop” sound as the jars seal. If any jars do not seal, store them in the refrigerator and use them within a week.
  11. Once the jars have cooled, label them with the date and contents, and store them in a cool, dark place for up to a year.
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Related Video

Canning Peach Pie Filling

Tips

  • Be sure to use ripe, flavorful peaches for the best results. If your peaches are not very sweet, you may need to adjust the amount of sugar in the recipe.
  • Cornstarch and tapioca flour are both effective thickeners for pie filling, but they can sometimes result in a slightly cloudy or grainy texture. If you prefer a smoother texture, you can try using arrowroot powder or potato starch instead.
  • If you’re new to canning, be sure to follow all safety guidelines carefully. This includes sterilizing your jars and lids, processing the jars for the recommended amount of time, and using proper canning equipment.
  • This recipe can be easily adapted to other types of fruit. Simply adjust the amount of sugar and spices to suit the fruit you’re using.
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