Recipe Wednesday

I made a cherry crisp for dessert tonight (and probably tomorrow as well). There are hundreds of crisp recipes around so that is not what I am going to share with all of you. I am going to share my cherry pie filling recipe.

If any of you are lucky enough to have a cherry tree or two this is a wonderful way to use and store the fruit.

Cherry Pie Filling

8 cups of pitted cherries
2 cups water
2 cups of granulated sugar
6 tbsp Minute tapioca
1/2 tsp almond flavouring

Place all ingredients in large pot and stir as you bring to a boil over medium high heat. Pack into hot sterilized jars filling to within 1/2 inch of top. Secure lids. Process in hot water bath for 25 minutes. Makes 2 quarts or enough for two 9 inch pies.

I fill plastic containers, cool and then place in the freezer. I am lucky enough to have two freezers and one is for meat, the other for vegetables and fruit (bread and baking is stored in this one as well).

Tastes like a bit of fall.

Everybody have a wonderful evening.

God bless.