*  Exported from  MasterCook  *

                       Peach Pie Filling--Bernardin

Recipe By     : Bernardin Guide to Home Preserving (1995)
Serving Size  : 1    Preparation Time :0:00
Categories    : Bernardin Guide (1995)           Peaches
                Pie Fillings                     Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Cups          Prepared Peaches--Approx 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
curve downward.  Wipe jars, label and store in a cool, dark place.  Yield: 
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.

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NOTES : Bernardin Guide to Home Preserving (1995)