how to make and can cherry pie filling
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Total Steps
8
Ingredients
14
Tools Needed
1
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Loaves and DishesIngredients
- 10 pounds sour pie cherries
- 4 cups sugar
- 1 cup clear jel (for canning)
- 4 pinches salt
- 1 3/4 cups tart cherry juice
- 1/4 cup lemon juice
- 2 teaspoons almond extract
- 5-6 cups fresh pitted tart cherries (about 2 1/2-3 pounds, for single pie filling)(optional)
- 1-1 1/4 cups granulated sugar (for single pie filling)(optional)
- 4 tablespoons all purpose flour (for single pie filling, as thickener alternative)(optional)
- pinch kosher salt (for single pie filling)(optional)
- 1/2 cup tart cherry juice (not from concentrate, for single pie filling)(optional)
- 1 teaspoon lemon juice (for single pie filling)(optional)
- 1/2 teaspoon pure almond extract (do not use imitation, for single pie filling)(optional)
Instructions
Step 1
Instructions
Step 2
Wash and remove the stems from all cherries. Dry well.
Step 3
Prepare the canner, jars and lids (see the instructions for canning strawberry jam for these instructions)
Step 4
In a large stainless steel sauce pan, whisk together the cherry juice, sugar, clear jel (or flour if making single pie) and salt. Bring to a boil over medium high heat, stirring constantly, once boiling, continue boiling until thickened (it is hard to tell when it has thickened – but 2-3 minutes should do it). After thickened, add the lemon juice and the cherries all at once.
Step 5
(Once you add the cherries, you will think, how can it boil – I can’t even see the liquid – don’t worry – the cherries will cook down a little before it boils). Return to a boil and allow to boil for 1 minute stirring constantly. Remove from the heat and add the almond extract.
Step 6
If you are only making one pie, allow this to cool and place in a container with a lid until you are ready to make the pie. It can be stored for 2-3 days in the fridge and may separate in the fridge – just heat a little and stir it well to reconstitute.
Step 7
If canning: ladle the hot pie filling into your hot jars, leaving 1 inch of head space. Remove the air bubbles and adjust the headspace as needed. Wipe the jar rims. Center the lids and screw the bands down finger tight.
Step 8
Place the jars in the canner and ensure they are completely covered by at least an inch of water. Bring to a boil and process both pint and quart jars for 35 minutes. Remove canner lid and wait 5 minutes then remove the jars and store in a cool draft free area for 24 hours.