1. Cap and slice strawberries to about 1/4 inch thickness
2. In a large pot, combine remaining ingredients, and stir until lumps are all gone
3. Heat over medium heat, stirring until mixture is thickened
4. Add strawberries and stir until strawberries are softened, and filling is pinkish red
5. Remove from heat and use as desired
6. Makes three quarts, or 2 deep dish 9″ pies

For canning: 

1. Double, triple, etc. recipe as needed
2. After filling is made, ladle into clean, sterile jars, and screw down rings and lids
3. Process in hot water bath – 20 minutes for quarts, 15 minutes for pints.