Canned Berry Pie Filling

6 pounds berries
3 cups sugar
2 tablespoons lemon juice
1 cup quick cooking tapioca
1 teaspoon grated lemon peel

Wash berries, put in 8-quart kettle, sprinkle 2 cups sugar and the lemon juice over berries, stir gently and let stand 15 minutes. Bring berry mixture to a boil over medium heat, stirring occasionally, to 212 degrees.

In a small bowl combine 1 cup sugar, tapioca and lemon peel. Stir into berry mixture. Stirring constantly, heat to 200 degrees.

Ladle into hot, sterilized jars leaving 1/2-inch head space. Process 20 minutes for pints, 25 minutes for quarts.

This recipe yields 6 pints or 3 quarts.

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