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Forest Berry Cobbler Filling
Sweet canning

Makes three quarts 3-1/2 to 4 pounds blueberries, raspberries, blackberries or cherries 3 cups sugar 3 cups water or fruit juice 1 pouch Mrs. Wages Forest Berry Pie Filling Mix

Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Wash berries or cherries. Blanch pitted cherries in hot water (200 degrees) for 1 minute, drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.) Combine sugar and water/fruit juice with 1 pouch pie filling mix in a large, nonreactive pot; do not use aluminum. Cook mixture over medium heat (180 degrees), stirring constantly, until thickened. Remove from heat. Fold prepared berries or cherries into sauce. To can berry filling: Ladle berries or cherries and sauce into sterilized jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process in a boiling water bath canner, 30 minutes for pints or quarts. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 2 weeks. Pie filling is ready to eat after 24 hours.