Peach pie filling (Canning and preserving)

 

Makes 5 quarts

• 6 pounds peaches (about 12 large)
• 1 cup plus 2 tablespoons bottled lemon juice
• 3¾ cups water
• 5 cups sugar
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground cloves
• 1 teaspoon ground nutmeg

1. Peel, pit, and slice peaches ; too loosen skin, dip peaches in boiling water for 30 seconds, then submerge in cold water, the peaches will now peel easily.
2. Place peach slices in water containing ascorbic acid, until all peaches are sliced.
3. Combine lemon juice, water, sugar, cinnamon, cloves and nutmeg in a large saucepan ; stir and cook over medium heat until the mixture boils.
4. Drain peaches and add to syrup mixture ; cook 3 minutes.
5. Ladle into hot jars, release air bubbles, clean jar rims, and seal ; process quart jars in a water bath canner for 30 minutes.

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