Berry Pie Filling with Perma-Flo
1 gallon red raspberries and black raspberries mixed
1 quart water
2 cups sugar
1 cup Perma Flo
Mix the sugar and Perma Flo and set aside. Put the water and 1 quart of the berries in a large pot and smash the berries with a potato masher to release the juice. Add the sugar and Perma Flo and stir well. Heat the mixture until it boils, stirring constantly. When it boils, it will become clear and thick. When the sauce is clear and bubbling, add the rest of the berries and fold them gently in. You don't want to break them all up. Once the mix is boiling again, it's ready to go into the jars.
We processed the jars for 30 minutes for canning.
Yeild: 4-5 quarts of pie filling.