4 qt. sliced peeled peaches (9 lbs.)
1 tsp. powdered ascorbic acid
1 gallon water
3 c. sugar
1/2 c. plus 2 tbsp. quick-cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt.

Line four 8-inch pie pans with heavy duty aluminum foil, letting it extend 5 inches beyond rim. Divide filling evenly between pans. Makes filling for four 9-inch pies.

To freeze, fold foil loosely over filling. Freeze. Remove from freezer, turn filling from pans and wrap snugly with foil. Return to freezer. Recommended storage time--6 months.

To bake, remove foil from frozen pie filling and place it unthawed in a pastry lined 9-inch pie pan. If you like, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Adjust top crust; flute edges and cut vents (or use a lattice crust). Bake in hot 425 degree oven for 1 hour and 10 minutes or until syrup boils with heavy bubbles that do not burst.