Peach Pie Filling

• 12 cups peaches prepared, approx 2025 (5 to 6 lbs)
• 3 Inch cinnamon sticks
• 2 teaspoons cloves whole
• 223 cups sugar
• 2 cups apples peeled finely chopped
• 1 cup golden raisins
• 1/2 cup lemon juice
• 1/4 cup vinegar
• 2 tablespoons lemon zest grated
• 1/2 teaspoon nutmeg ground

1. Blanch, peel, pit and slice peaches; measure 12 cups (3 L).
2. Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag.
3. Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan.
4. Bring to a boil; cover, and boil gently 60 to 75 minutes, stirring occasionally until thickened.
5. Fill boiling water canner with water.
6. Place 4 clean pint (500 ml) mason jars in canner over hight heat.
7. Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
8. Discard spice bag.
9. Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space).
10. Remove air bubbles and wipe jar rim removing any stickiness.
11. Centre snap lid on jar; apply screw band just until fingertip tight.
12. Place jar in canner.
13. Repeat for remaining pie filling.
14. Cover canner; return water to a boil; process 15 minutes at altitudes up to 1, 000 ft.
15. Remove jars.
16. Cool 24 hours.
17. Check jar seals.
18. Sealed lids 4 Pint (500 mL) Jars.
19. 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.
20. Each jar contains enough filling for an 8-inch (22 cm) pie.

peaches, cinnamon sticks, sugar, apples, golden raisins, lemon juice, vinegar, lemon zest, nutmeg ground

Taken from recipeland.com/recipe/v/peach-pie-filling-5924 (may not work)