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.
