Michigan State University Extension
Preserving Food Safely - 01600844
10/13/97
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