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.

White Chocolate Ice Cream with Amarena Cherries #Sponsored by Chocoley

I know that I should be gearing up for all things pumpkin, but I thought that since the weather is still fairly warm I'd give you once last taste of summer— in ice cream form, of course! Thanks to my sponsorship with Chocoley I spent the summer living the dream, or at least a chocoholic's dream. They sent me a whole box of goodies to help make our summer ice cream series possible. If you enjoy this recipe, then you may want to check out the rest of the series which included Magic ShellChocolate Dipped Cones, and Homemade Chocolate Ice Cream

For the final recipe I wanted to do something special, so I chose pair two of my favorite ingredients together—white chocolate and Amarena cherries. If you aren't familiar with this variety of this cherry that's because they come from Italy. They're a sour black cherry that you'll often find folded into gelato or spooned over panna cotta. Since they are imported you'll need to take a trip to a specialty store or order them online (see our notes below for sources.)

If you've never had the pleasure of biting into an Amarena cherry, then you've definitely been missing out. They're nothing like the super-sweet maraschino cherries you'll often find topping ice cream. These gems are tender and full of flavor, sweetened by the thick sugar syrup they come preserved in. If you love cherries, but haven't had an opportunity to try these, then why not cement your love of cherries with a batch of White Chocolate Amarena Cherry Ice Cream. It's so good it will leave you screaming for more.

White Chocolate Ice Cream with Amarena Cherries

White Chocolate Ice Cream with Amarena Cherries
makes slightly more than 1 quart

Ingredients

6 eggs yolks
2 cups whole milk
1¼ cups heavy whipping cream
¾ cup granulated sugar
¼ teaspoon lemon zest
1 vanilla bean
2 ounces Chocoley White Chocolate - Indulgence Ultra Couverture Dipping & Enrobing Chocolate
¾ cup Amarena cherries, cut in half (or more to taste)

Directions
 

 

  • Before beginning separate your egg yolks, whisk until smooth, and set aside. In a saucepan, set over medium-low heat, warm milk and whipping cream. Add sugar and lemon zest, stirring frequently until the temperature reaches roughly 105˚F and sugar is completely dissolved. 
  • Trim the tips off the vanilla bean, slice down the center, and scrape the seeds into the saucepan. Add chocolate and egg yolks, then warm until the temperature reaches 160˚F. While the custard is heating, stir frequently, making sure to scrape the bottom and sides of the pan.
  • Remove the saucepan from the heat, run everything through a fine-mesh strainer to catch any stray bits of egg white, and allow the custard to cool to room temperature before transferring to the refrigerator.
  • Allow mixture to chill, covered, for at least 4 hours, or overnight before transferring to the ice cream maker. Churn according to manufacturer's instructions. You'll want to add the cherries just before transferring to the freezer, otherwise your ice cream will turn pink.

Notes

Having trouble locating Amarena Cherries? I found mine on Amazon

Don't toss out the cherry syrup, keep it in the refrigerator and use it to sweeten oatmeal, smoothies, or as an ice cream topping.

Not sure what to do with the leftover egg whites? Don't worry, we have you covered! You can use them in a batch of Honey Walnut Granola

Disclosure

 

Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links and Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.

Homemade Chocolate Ice Cream #Sponsored by Chocoley

I know I've been promising you my recipe for homemade chocolate ice cream for a while now and here it is, just in time for Labor Day. It's still summer, right? But seriously, I've been saving this recipe for a special occasion and it's finally here, my bestie (since she was nine) is finally coming to visit us in Wisconsin!

We've only lived here for seven years now... (I should probably stop guilt tripping her now that she's coming for a visit.)

But seriously, I'm super excited that the whole crew is coming up from St. Louis to spend Labor Day with us. We'll be making the rounds at all of the local breweries and eating more food than a group of six probably should consume in one weekend.

I see nothing but good times in my future.

My husband did me a favor and asked everyone if they had any requests for this weekend and I was told that prime rib/lobster/most expensive wine should be on the menu. It seems my bestie has forgotten that I kinda quit breathing when I eat shellfish, so her plan was immediately struck down (although I do have two nice bottles of rosé chilled and waiting. I might be willing to share if she stops trying to kill me.) Since I prefer my food served up so I don't die, we'll be having brats, Creamy Summer Coleslaw, and beer— our traditional Labor Day menu. I've even made a few gallons worth of ice cream for dessert.

If you're looking for a sweet treat for this weekend, you'll love this recipe. Make it for a special occasion or just because, either way your mouth will thank you (just be sure to ignore what your hips are telling you.)

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream
makes slightly more than 1 quart

Ingredients

6 eggs yolks
2 cups whole milk
1¼ cups heavy whipping cream
¾ cup granulated sugar
1 vanilla bean
3.5oz Chocoley Milk Chocolate - Indulgence Ultra Couverture Dipping & Enrobing Chocolate

 

Directions

 

  • Before beginning separate your egg yolks, whisk until smooth, and set aside. In a saucepan, set over medium-low heat, warm milk and whipping cream. Add sugar, stirring frequently until the temperature reaches roughly 105˚F and sugar is completely dissolved. 
  • Trim the tips off the vanilla bean, slice down the center, and scrape the seeds into the saucepan. Add chocolate and egg yolks, then warm until the temperature reaches 160˚F. While the custard is heating, stir frequently, making sure to scrape the bottom and sides of the pan.
  • Remove the saucepan from the heat, run everything through a fine-mesh strainer to catch any stray bits of egg white, and allow the custard to cool to room temperature before transferring to the refrigerator.
  • Allow mixture to chill, covered, for at least 4 hours, or overnight before transferring to the ice cream maker.
  • Churn according to manufacturer's instructions before transferring to the freezer. Enjoy!

 

Notes
 

 

If you don't have a scale to measure the chocolate don't worry. After half a dozen batches I found that 3.5oz is approximately 26 pieces. 

Not sure what to do with the leftover egg whites? Don't worry, we have you covered! You can use them in a batch of Honey Walnut Granola then make these tasty breakfast bowls.
 

Disclosure

 

Chocoley provided chocolate to help facilitate this project. All other supplies were purchased on my own.

This post contains my Chocoley referral links and Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. The purchases made through these links help cover my expenses in running this blog so I can continue to provide you with quality content.