Preserving Cherries into Pie Filling

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=mK2tfW5BPiA

Pie filling recipe: • bring to a boil: • 6 cups water • 5 cups sugar ( scant if you have sweet or bing cherries) • 1 tsp. salt • Mix: • 2 cups Therm-flo, Perma-flo or Clear-jel (linked below) • 2 cups water • Slowly stir Clear-jel mixture into boiling sugar water, remove from heat and stir thoroughly. • Add: • 4-6 quarts of cherries and stir gently to incorporate. • Ladle into jars, • Leave 1 inch head space, • Wipe rims, • Attach lids and rings, • Hot water bath for 20 minutes, • Remove rings, check fro seal, make a pie! • The natural flavor of the cherries will pull through the filling with time. We like to wait about a month to use the pie filling. • Canning thickener: https://www.amazon.com/dp/B09S4VDSGY/...

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