Peach Pie Filling

• 4 quarts peaches sliced peeled, 9 lbs.
• 1 teaspoon powdered ascorbic acid
• 1 gallon water
• 3 1/2 cups sugar
• 1/2 cup quick cooking tapioca
• 1/4 cup lemon juice
• 1 teaspoon salt

1. Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line 4 (8 inch) pie pans with heavy-duty aluminum foil letting it extend 5 inches beyond rim. Divide filling evenly between pans. Make filling for 4 (9-inch pies).
2. TO FREEZE: Fold foil loosely over filling; freeze. Remove from freezer, turn filling from pans. Wrap snugly with foil. Return to freezer.
3. TO BAKE: Remove foil from frozen pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and if you like, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Cut vents, etc. Bake in hot 425 degree oven for 1 hour and 10 minutes or until syrup boils.

peaches, gallon water, sugar, tapioca, lemon juice, salt

Taken from www.yummly.com/recipe/Peach-Pie-Filling-1668002 (may not work)