Peach Pie Filling--Bernardin

1. blanch, peel, pit and slice peaches; measure 12 cups (3 L). Tie cinnamon stick and whole cloves in a square piece of cheesecloth creating a spice bag. Combine peaches, spice bag, sugar, apples, raisins, lemon juice, vinegar, lemon rind and nutmeg in a large stainless steel or enamel saucepan.
2. Bring to a boil; cover, and boil gently 60-75 minutes, stirring occasionally until thickened.
3. Fill boiling water canner with water.
4. Place 4 clean pint (500 ml) mason jars in canner over hight heat.
5. Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
6. Discard spice bag. Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space).
7. Remove air bubbles and wipe jar rim removing any stickiness.
8. Centre snap lid on jar; apply screw band just until fingertip tight.
9. Place jar in canner.
10. Repeat for remaining pie filling.
11. Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft. Remove jars.
12. Cool 24 hours.
13. Check jar seals.
14. Sealed lids 4 Pint (500 mL) Jars.
15. 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.
16. Each jar contains enough filling for an 8-inch (22 cm) pie.