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| Canned Fruit Pie Filling
10 pounds of apricots, peaches or apples
1 cup of quick cooking tapioca, plus 2 tablespoons of quick cooking tapioca
1 1/2 cups of sugar
3/4 cup of lemon juice
4 cups of sugar
Water
Peel and core/pit fruit, and slice. If you wish, treat to prevent darkening.
In a mixing bowl combine tapioca, sugar, and lemon juice. Reserve.
If prepared fruit was treated to prevent darkening rinse well in cold water and drain. Place prepared fruit in large pot with the sugar and enough water to prevent sticking and scorching. Heat to 190ºF. (just under boiling) stirring frequently.
Add reserved mixture and, stirring, reheat to 190ºF. do not boil!
Pour into clean, hot jars, leaving 1/2-inch head space; seal. Process in boiling water bath 15 minutes.
This recipe yields ?? servings.
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