Ingredients Jump to Instructions ↓

  1. 12 Cups Prepared Peaches--Approx

  2. 20-25 Medium -- 5 To 6 Lbs 3 Inch Cinnamon Stick

  3. 2 Tsp Whole Cloves

  4. 2 2/3 Cups White Sugar

  5. 2 Cups Apples--Peeled -- Finely Chopped

  6. 1 Cup Golden Raisins

  7. 1/2 Cup Lemon Juice

  8. 1/4 Cup White Vinegar

  9. 2 Tbsp Lemon Rind -- Grated

  10. 1/2 Tsp Ground Nutmeg Blanch, peel, pit and slice peaches; measure

  11. 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

  12. 60-75 minutes, stirring occasionally until thickened. Fill boiling water canner with water. Place

  13. 4 clean pint (500 ml) mason jars in canner over hight heat. Place snap lids in boiling water; boil

  14. 5 minutes to soften sealing compound. Discard spice bag. Ladle pie filling into a hot jar within

  15. 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

  16. 15 minutes at altitudes up to

  17. 1,000 ft. Remove jars. Cool

  18. 24 hours. Check jar seals. Sealed lids

  19. 4 Pint (500 mL) Jars.

Instructions Jump to Ingredients ↑

  1. 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.


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