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.
Bring to a boil; cover, and boil gently 6-75 minutes, stirring occasionally until thickened.
Fill boiling water canner with water.
Place 4 clean pint (5 ml) mason jars in canner over hight heat.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Discard spice bag.
Ladle pie filling into a hot jar within 1/2 inch (1 cm) of top rim (head space).
Remove air bubbles and wipe jar rim removing any stickiness.
Centre snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner. Repeat for remaining pie filling.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1, ft.
Remove jars. Cool 24 hours. Check jar seals. Sealed
lids 4 Pint (5 mL) Jars.
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.
Each jar contains enough filling for an 8-inch (22 cm) pie.
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