Peach Pie Filling
12 cup peaches, pitted, peeled, and sliced
2 cups apples, peeled and sliced
2 2/3 cups sugar
1 cup raisins
1/2 cup lemon juice
1/4 cup white vinegar
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
Before getting started, treat the peaches and apples to prevent browning. To do this, place the sliced fruit in a large bowl with 4 cups water and 1/4 cup lemon juice. When ready, strain the fruit and in a large sauce pan, combine all the ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover and boil gently until thickened. Prepare your canning supplies; sterilize the canning jars by running them in almost boiling water for several minutes, and boil a few cups of water in a small saucepan for the lids. Ladle hot pie filling into hot jars, leaving 1″ head space. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water, and boil for 15 minutes. Remove canner lid and wait 5 minutes before removing the jars.
Thanks to Tracy at Sugarcrafter.net for this tasty recipe!