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Cherry Pie Filling Recipe
from Ball Blue Book
8 cups tart cherries
2 1/2 cups sugar
5 Tablespoons cornstarch
Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal; label; and freeze. Yield: about 4 pints.
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