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Homemade Cherry Pie Filling -- Canned Recipe

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This recipe for Homemade Cherry Pie Filling -- Canned, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Monday, November 19, 2007


7 cups of sugar
1 cup quick-cooking tapioca
1 teaspoon salt (optional)
14 drops almond flavoring or 1 cup Kirsch
7 cups water
3 tablespoons lemon juice
9 pounds pitted tart cherries

Blend the 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 up to a
rolling boil for 1 minute. Keep saucepan on the burner and
ladle mixture into sterile jars, leaving 1/2-inch headspace.

Process in boiling water bath 25 minutes for pints or quarts.

Before serving: Prepare pastry for 2-crust, 8 or 9 inch pie.
Line pie plate with pastry; add 1 quart of cherry pie mix.
Adjust top crust, cutting slits for escape of steam; seal. Bake
at 400 degrees for 10 minutes or until curst is nicely bronwed.

Note: Be sure to follow the recipe exactly. Do not change or
modify any of the ingredients.




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