12 Cups Prepared Peaches–Approx 20-25 Medium — 5 To 6 Lbs
3 Inch Cinnamon Stick
2 Tsp Whole Cloves
2 2/3 Cups White Sugar
2 Cups Apples–Peeled — Finely Chopped
1 Cup Golden Raisins
1/2 Cup Lemon Juice
1/4 Cup White Vinegar
2 Tbsp Lemon Rind — Grated
1/2 Tsp Ground Nutmeg
Blanch, peel, pit and slice peaches; measure 12 cups (3 L). Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag. Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan. Bring to a boil; cover, and boil gently 60-75 minutes, stirring occasionally until thickened.
Fill boiling water canner with water. Place 4 clean pint (500 ml) mason jars in canner over hight heat. Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Discard spice bag. Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles and wipe jar rim removing any stickiness. Centre snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining pie filling.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids 4 Pint (500 mL) Jars.
PEACH PIE: Prior to turning a jar of peach pie filling into unbaked pie crust–add 2 tbsps corn starch to each pint jar; stir until well blended. Each jar contains enough filling for an 8-inch (22 cm) pie.