Fresh Peach and Lemon Verbena Pie Filling

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 leamon verbena leaves, snipped or zest of 1 lemon

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch, and salt.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method: Pour mixed contents into a one gallon freezer bag. Place flat to freeze.
Whe ready to use, defrost and place into prepared crust. BAke at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.