Cook time: 
Total time: 
Serves: Three 1 liter (0.26 gallon) jars of peach or peach plum pie filling
  • ½ cup quick tapioca
  • 6 tablespoon lemon juice
  • ¼ cup coconut sugar
  • ⅛ teaspoon cinnamon
  • 12 cups sliced peaches – leave the skin on!
  • 1 cup water
Peach Plum
  • ½ cup quick tapioca
  • 6 tablespoon lemon juice
  • ¼ cup coconut sugar
  • 2 tablespoon vanilla extract
  • 8 cups sliced peaches – leave the skin on!
  • 4 cups sliced plums – leave the skin on!
  • 1 cup water
Prepare jars + lids
  1. Place mason jars in the dishwasher and run using the sanitize setting.
  2. Fill the canning pot with hot water, cover and bring the water to a boil on high heat.
  3. Once boiled, remove lid, place canning rack at the bottom of the pot. Gently place each mason jar in the water, filling the jar up with the water as it hits the bottom of the pot. Use jar lifter (tongs) to set the jars upright.
  4. Once all jars are in the pot, reduce heat to medium low and simmer covered for 30-60 minutes, or until you’re ready to use the jars
  5. In a small saucepan, fill with water and bring to a simmer. Add the lid disks, cover the saucepan, and take it off the heat.
  6. After the jars have been in the canning pot for over 30 minutes, use the jar lifter (tongs) to lift a jar out of the simmering water. Pour the hot water back into the pot and place the jar on a towel on the counter.
Make the filling (the most important part!)
  1. No matter which recipe you’re working from: combine the first 4 ingredients in a small bowl. Stir to combine and set aside.
  2. Place sliced peaches, or the combination of peaches and plums, in a large saucepan. Pour water over top, cover with a lid, and bring to a simmer.
  3. Once the water is simmering, add the tapioca mixture. Stir gently to mix and continue to simmer mixture on low heat for an additional 2-3 minutes.
  4. Remove from heat, keep covered, and set aside.
Filling the jars
  1. Place the canning funnel over the jar and using a ladle, begin filling each jar with pie filling, leaving ½? headspace.
  2. Wipe the rim with a clean cloth or paper towel.
  3. Using the lid lifter (magnet poker) to remove a lid disk from the saucepan of hot water, dry with clean towel and place it on the jar. Screw on a band until it’s hand-tight. Not too tight, juuuust right.
  4. Repeat with the remaining jars and ingredients.
Making the jars POP
  1. Meanwhile, get the canning water back up to a boil.
  2. Place the jars in the canning rack before submerging into the canner.
  3. Ensure that all jars are covered by at least 1? of water. Cover, and return to a boil if the water isn’t there already.
  4. Process for 10 minutes (add 1 minute for every 1000 ft. over sea level = 13.5 minutes for Calgary) Start timing after the water has reached boiling.
  5. Turn off heat and remove the lid from the canning pot. Let the jars stand in the hot water for 5 minutes.
  6. Use the jar lifter (tongs) to transfer the jars to a clean towel on the counter. Be sure not to shake the jar, tip it over, tighten the bands, or do anything to disrupt them.
  7. Let them stand for 24 hours. Any jars that do not seal should be refrigerated.
Recipe by Healthful Pursuit at