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.