Peach Pie Filling

Name: Peach Pie Filling
Cuisine: Fusion
Ingredients: peaches; cinnamon sticks; cloves; sugar; apples; golden raisins; lemon juice; vinegar; lemon zest; nutmeg

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
12	cups	peaches prepared, approx 2025 (5 to 6 lbs)	*
3	Inch	cinnamon sticks	*
2	teaspoons	cloves whole
2 ⅔	cups	sugar
2	cups	apples peeled finely chopped	*
1	cup	golden raisins
½	cup	lemon juice
¼	cup	vinegar
2	tablespoons	lemon zest grated
½	teaspoon	nutmeg ground

Ingredients

Amount	Measure	Ingredient	Features
2.8	l	peaches prepared, approx 2025 (5 to 6 lbs)	*
3	Inch	cinnamon sticks	*
1E+1	ml	cloves whole
631	ml	sugar
473	ml	apples peeled finely chopped	*
237	ml	golden raisins
118	ml	lemon juice
59	ml	vinegar
3E+1	ml	lemon zest grated
2.5	ml	nutmeg ground

Directions

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 to 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 ½ 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.