Cherry Pie Filling

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Stir together all the dry stuff first in a really big stock pot and then add water. Cook on med high heat. Stir and cook until thickened and bubbly then cook an additional 2 min. Add lemon juice and then add the fruit to the sauce. Stir constantly and bring mixture up to a rolling boil and cook 1 minute. Promptly ladle into quart jars leaving 1/2 ” headroom. Process the jars in boiling water bath canner for 30 min. A quart is just enough for one pie…and this makes 6-7 quarts usually.