Preserving Cherries into Pie Filling

Pie filling recipe:
bring to a boil:
6 cups water
5 cups sugar ( scant if you have sweet or bing cherries)
1 tsp. salt
Mix:
2 cups Therm-flo, Perma-flo or Clear-jel (linked below)
2 cups water
Slowly stir Clear-jel mixture into boiling sugar water, remove from heat and stir thoroughly.

Add:
4-6 quarts of cherries and stir gently to incorporate.

Ladle into jars,
Leave 1 inch head space,
Wipe rims,
Attach lids and rings,
Hot water bath for 20 minutes,
Remove rings, check fro seal, make a pie!
The natural flavor of the cherries will pull through the filling with time. We like to wait about a month to use the pie filling.

Canning thickener: https://www.amazon.com/dp/B09S4VDSGY/ref=cm_sw_r_as_gl_api_gl_i_CBQDRV1B8ZD4H0G1VNQB?linkCode=ml2&tag=ruthannzimm-20