Canning Peach Pie Filling

You can also use it to make ice cream or gelato.

Also, love Mme Ferber's recipe for "Two Kinds of Apricot Jam" which I make with whatever stone fruit is on hand (dried apricots are the other kind of apricot, which of course I include). Made with Gewurz or Riesling, it's divine! One of the best jams I've ever made, and since discovering it, I've made many dozens of jars. Send me a note if you'd like the recipe. I cannot post it, as it is copyrighted; sharing privately is fair use. ;o)

I'd try the pie filling recipe, but wouldn't make more than two or three quarts. Here's why: first, you'll have more flexibility with peaches put up in brandy or other booze. For example, you can serve them on their own with vanilla ice cream topped with raspberry vanilla puree (Peche Melba! Retro, but really wonderful). You can use them in crisps or cobblers, where you don't need or want the filling to be as stiff as a pie filling.
Second, I've found that home-canned fruit pie fillings end up a bit more liquid (including when using MrsWheelbarrow's recipes) after canning and then opening after 6 months, than they were when I canned the fruit. This no doubt is attributable to the variability in the moisture content of the fruit - some fruit is really juicy, other, less so.
This year, I'm not making pie filling at all, just fruit in syrups. I can add the thickener later, when actually putting together the pie or crisp or cobbler. I'll drain the liquid, boil it down, add the thickener in a slurry, cook it up to thicken, add the fruit, and heat it all through. Yes, it's an extra step, but worth the few minutes and an easy pot-cleanup to be able to adjust as necessary.
Hope this helps! ;o)

I miss Colorado peach season!!!!

You might check out the Food in Jars blog. She has a lot of creative ideas for putting up fruits, she also knows all the safety rules so nothing goes wrong. I didn't see pie filling there but I have made peach chutney and have made peach and ginger jam and a peach and plum jam that was very good.

Rachael - this has gotta be good - https://food52.com/recipes/14130-cardamom-peach-pie-filling

I can't speak to a peach pie filling, but I have been canning peaches via Anna Thomas for decades. She makes a simple syrup in which she poaches the peaches, and adds either rum or brandy to each quart jar. It's a recipe for brandied apricots, but can be amended for smaller peaches. https://books.google.com/books?id=CVf1AAAAQBAJ&pg=PT903&lpg=PT903&dq=anna+Thomas+brandied+apricots&source=bl&ots=NQdXfcWf0-&sig=vbUT_7T0QZWK-XdAD9H_PXPOIw8&hl=en&sa=X&ved=0ahUKEwjJn8qjh7vVAhVDySYKHX51B2AQ6AEIKjAB#v=onepage&q=anna%20Thomas%20brandied%20apricots&f=false