Recipe Archives->Preserving->Cherry Pie Filling

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.

Printable version: cherry-pie-filling.txt.