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Peach Pie Filling--Bernardin

Peach Pie Filling--Bernardin is built on White Sugar, Lemon Juice, and White Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredienti

• 2 2/3 cup
• 1/2 cup
• 1/4 cup

Preparazione (anteprima)

1. 1

   Blanch, peel, pit and slice peaches; measure 12 cups (3 L).

2. 2

   Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan.

3. 3

   Bring to a boil; cover, and boil gently 60-75 minutes, stirring occasionally until thickened.

4. 4

   Fill boiling water canner with water.

5. 5

   Place 4 clean pint (500 ml) mason jars in canner over hight heat.

6. 6

   Place snap lids in boiling water; boil 5 minutes to soften sealing compound.

7. 7

   Discard spice bag.

8. 8

   Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space).

9. 9

   Remove air bubbles and wipe jar rim removing any stickiness.

10. 10

    Place jar in canner.

11. 11

    Repeat for remaining pie filling.

12. 12

    Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft.

13. 13

    Remove jars.

14. 14

    Cool 24 hours.

15. 15

    Check jar seals.

16. 16

    Sealed lids curve downward.

17. 17

    Wipe jars, label and store in a cool, dark place.

18. 18

    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.

19. 19

    Each jar contains enough filling for an 8-inch (22 cm) pie.