Canning Cherry Pie Filling

Michigan State University Extension
Preserving Food Safely - 01600844

Canning Cherry Pie Filling

GUIDE 2:20                                                  
CHERRY PIE FILLING                                          

                  Quantities of Ingredients Needed For      
                               1 Quart        7 Quarts      

Fresh or thawed sour cherries  3-1/3 cups     6 quarts      
Granulated sugar               1 cup          7 cups        
Clear Jel                 1/4 cup + 1 tbsp  1-3/4 cups      
Cold water                     1-1/3 cups   9-1/3 cups      
Bottled lemon juice        1 tbsp + 1tsp      1/2 cup       
Cinnamon (optional)            1/8 tsp        1 tsp         
Almond extract (optional)      1/4 tsp        2 tsp         
Red food coloring (optional)   6 drops        1/4 tsp       

QUALITY:  Select fresh, very ripe, and firm cherries.       
Unsweetened frozen cherries may be used. If sugar has       
been added, rinse it off while the fruit is still frozen.   

YIELD:  1 quart or 7 quarts                                 

PROCEDURE:  Rinse and pit fresh cherries, and hold in       
cold water. To prevent stem end browning, use ascorbic      
acid solution (see ascorbic acid). For fresh fruit, place   
6 cups at a time in 1 gallon boiling water. Boil each       
batch 1 minute after the water returns to a boil. Drain     
but keep heated fruit in a covered bowl or pot. Combine     
sugar and Clear Jel in a large saucepan and add water.      
If desired, add cinnamon, almond extract, and food          
coloring. Stir mixture and cook over medium high heat       
until mixture thickens and begins to bubble. Add lemon      
juice and boil 1 minute, stirring constantly. Fold in       
drained cherries immediately and fill jars with mixture     
without delay, leaving 1 inch headspace. Adjust lids and    
process immediately.                                        

Recommended process time for CHERRY PIE FILLING             
in a boiling-water canner                                   

                      Process Time at Altitudes of          

Style    Jar    0-        1,001-     3,001-      Above      
of Pack  Size   1,000 ft  3,000 ft   6,000 ft    6000 ft    

Hot      Pints   30 min      35        40         45        
      or Quarts                                             

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