Cherry Pie Filling
Ingredients
- 7 cups sugar
- 1 cup quick-cooking tapioca
- 1 teaspoon salt (optional)
- 14 drops almond flavoring
- 7 cups water
- 3 Tbs lemon juice
- 9 pounds pitted pie cherries
Instructions
Blend dry ingredients and add water and flavoring. Cook on medium-high heat and stir until thickened and bubbly. Cook an additional 2 minutes and add lemon juice. Add the cherries to the sauce. Gently stir and bring mixture to a rolling boil for 1 minute. Ladle mixture into hot jars, 1/2" headroom, adjust lids. Process in BWB canner pints/quarts 25 minutes.
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