Peach Pie Filling (Canned) from Yahoo Canning2

4 pints

12 cups peeled, pitted and chopped peaches

1 (3 inch) stick cinnamon

3 teaspoons whole cloves

2 2/3 cups granulated sugar 

2 cups peeled and finely chopped apples

1 ½ cups golden raisins 

½  cup lemon juice

¼  cup white vinegar

2 teaspoons grated fresh lemon rind (no white)

1  teaspoon ground nutmeg 

1.  Tie cinnamon stick and whole cloves in a cheesecloth spice bag. 
2.  Combine all ingredients in a large stainless or enamel saucepan. 
3.  Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick. 
4.  Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space. 
5.  Remove bubbles. 
6.  Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.