how to make and can cherry pie filling
By: Wendi Spraker
Published: Tuesday, June 16, 2015 - 12:06pm

Ingredients




Ingredients for Filling for a single pie:
5 to 6 cups fresh pitted tart cherries (about 2½ to 3 pounds)
1 to 1¼ cups granulated sugar
4 tablespoons all purpose flour
Pinch of kosher salt
½ cup tart cherry juice (not from concentrate)
1 tsp lemon juice
½ teaspoon pure almond extract (do not use imitation)
Ingredients for canning recipe (makes 4 quarts)
10lbs sour pie cherries
4 Cups sugar
1 cup clear jel
4 pinches of salt
1 ¾ cups tart cherry juice
¼ Cup lemon juice
2 tsp almond extract

Preparation

1 Instructions 2 Wash and remove the stems from all cherries. Dry well. 3 Prepare the canner, jars and lids (see the instructions for canning strawberry jam for these instructions) 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. 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. 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. 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. 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.

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This post tells how to make and can cherry pie filling