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1
Blanch, peel, pit and slice peaches; measure 12 cups (3 L).
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2
Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag.
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3
Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan.
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4
Bring to a boil; cover, and boil gently 60 to 75 minutes, stirring occasionally until thickened.
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5
Fill boiling water canner with water.
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6
Place 4 clean pint (500 ml) mason jars in canner over hight heat.
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7
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
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8
Discard spice bag.
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9
Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space).
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10
Remove air bubbles and wipe jar rim removing any stickiness.
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11
Centre snap lid on jar; apply screw band just until fingertip tight.
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12
Place jar in canner.
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13
Repeat for remaining pie filling.
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14
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1, 000 ft.
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15
Remove jars.
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16
Cool 24 hours.
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17
Check jar seals.
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18
Sealed lids 4 Pint (500 mL) Jars.
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19
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.
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20
Each jar contains enough filling for an 8-inch (22 cm) pie.
