Peach Pie Filling--Bernardin

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.