Peach Pie Filling
Makes 12 quarts60 cups peaches (There are 16 cups in a gallon… so 3 gallons, 2 quarts, and 1 pint)12 cups Granulated Sugar1 Tbsp. Nutmeg (Optional)1 Tbsp. Cinnamon (Optional)9 cups Water3 cups Lemon Juice3-3/4 cups ClearJelIf desired, blanch and peel peaches. Quarter and remove pits from peaches and then placing fruit in bowl of water with 1 tablespoon of lemon juice or an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well crushed Vitamin C Tables perg allon of water) to avoid browning until ready to boil.Combine water, spices, sugar and ClearJel in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken.Add lemon juice and then fold in peaches and bring up to simmer.Simmer for 5- 10 minutes until peaches begin to soften and then can immediately.Can using hot pack method with 1″ of headspace. Processing with a Water Bath boiling for 30 minutes for quart jars.
