Peach Pie Filling

Place peaches in water containing 1 teaspoon of ascorbic acid crystals or six 500 milligram vitamin C tablets per 1 gallon of water to prevent browning. Place 6 cups of fruit at a time in 1 gallon boiling water Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clearjel, cinnamon, and almond extract in a large kettle. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture 3 minutes. Fill jars without delay, leaving 1 inch headspace. Cap and seal. Process in boiling-water-bath canner 30 minutes. Recipe makes enough filling for seven pies (seven quarts)