*  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)