-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: My Fruit Pie Filling
       Recipe By: 
        Category: Pies/Tarts; Desserts; Fruits; Family
 Main Ingredient: 
   Cuisine Style: 
           Yield: 6 Quarts
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY MARY LOU KAKANOWSKI ***********************
*********************** MMMMMFOR EITHER BAKED DOUBLE ***********************
*********************** MMMMMCRUST BAKED FRUIT PIES OR ***********************
*********************** MMMMMPREBAKED SHELLS WITH ***********************
*********************** MMMMMWHIPPED CREAM TOPPING ***********************
        10 lb           Apricots, Peaches, or Apples
         1 cup          Quick cooking Tapioca
         2 tbsp         Quick cooking Tapioca
     1 1/2 cup          Sugar
       3/4 cup          Lemon juice
         4 cup          Sugar
                        Water

[Preparation]
1. Peel and core/pit fruit, and slice. If you wish, treat to prevent
darkening. 2. In a mixing bowl combine tapioca, sugar, and lemon
juice. Reserve. 3. If prepared fruit was treat 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 190'F (just under boiling) stirring frequently. 4. Add
reserved mixture and, stirring, reheat to 190'f -DO NOT BOIL! 5. Pour
into clean, hot jars, leaving 1/2" head space; seal. 6. Process in
boiling water bath 15 minutes.

From : The Complete Book of Canning - Chevron Otho Books - 1982 Typed
at you by ML Kakanowski

- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -