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1
In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
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2
Turn heat on low and stir until sugar is dissolved.
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3
Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
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4
Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
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5
Add instant tapioca. Do not use whole Tapioca.
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6
Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250u00b0.
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7
Fill hot water bath canner with hot water.
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8
Cover and start the water to boil.
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9
Increase heat to medium for the stockpot, stir and cook about 15 minutes.
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10
Add 1 cup cold water. Stir.
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11
In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
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12
Fill jars, leaving 1 1/2 inch head space.
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13
Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
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14
With hot clean damp cloth. Put hot seal on each jar and screw on ring.
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15
Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
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16
Jars are hot and you don't want to click them against each other.
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17
Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
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18
Variations of the Pie Filling after Canning:
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19
Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
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20
Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
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21
Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
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22
Use as a filling between baked cake layers.
