Canned Fruit Pie Filling

10 pounds apricots, peaches or apples
1 cup quick cooking tapioca -- plus
2 tablespoons quick cooking tapioca
1 1/2 cups sugar
3/4 cup lemon juice
4 cups sugar
Water

Peel and core/pit fruit, and slice. If you wish, treat to prevent darkening.

In a mixing bowl combine tapioca, sugar, and lemon juice. Reserve.

If prepared fruit was treated 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 degrees (just under boiling) stirring frequently.

Add reserved mixture and, stirring, reheat to 190 degrees -- do not boil!

Pour into clean, hot jars, leaving 1/2-inch head space; seal. Process in boiling water bath 15 minutes.

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