Peach Pie Filling
Makes 12 quarts
60 cups peaches (There are 16 cups in a gallon... so 3 gallons, 2 quarts, and 1 pint)
12 cups Granulated Sugar
1 Tbsp. Nutmeg (Optional)
1 Tbsp. Cinnamon (Optional)
9 cups Water
3 cups Lemon Juice
3-3/4 cups ClearJel
If 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.
