Recipe: Cherry Pie Filling (using tapioca)

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-inch headroom, adjust lids. Process in BWB canner pints/quarts 25 minutes.