Peach Pie Filling--Bernardin
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 Rai...
Ingredients
- 12Cups prepared peaches--approx 20-25 medium -- 5 to 6 lbs
- 3inch cinnamon stick
- 2Tspwhole cloves
- 22/3 cups white sugar
- 2Cups apples--peeled -- finely chopped
- 1Cupgolden raisins
- 1/2Cuplemon juice
- 1/4Cupwhite vinegar
Directions
- 1
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--P
- 2
measure 12 cups (3 L)
- 3
Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag
- 4
Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepa
- 5
Bring to a boil
- 6
cover, and boil gently 60-75 minutes, stirring occasionally until thickened
- 7
Fill boiling water canner with water
- 8
Place 4 clean pint (500 ml) mason jars in canner over hight heat