LOCATION: Recipes >> Preserving >> Cherry Pie Filling
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Cherry Pie Filling
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Cherry Pie Filling
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
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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