Cherry Pie Filling

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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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