Recipe For Canning Cherry Pie Filling

John Blinks

7 min read

·

Jul 31, 2024

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The Ultimate Guide to Canning Cherry Pie Filling

There's nothing quite like biting into a warm, flaky cherry pie, especially when you know you made the delicious filling yourself. And what's even better than a homemade pie? Canning your own cherry pie filling! This way, you can enjoy the sweet and tart taste of summer any time of the year.

Here's a step-by-step guide to canning delicious cherry pie filling for your baking pleasure:

Ingredients You'll Need:

• Cherries: Use fresh, ripe cherries, preferably the tart variety for a balanced flavor. You'll need about 6 cups of pitted cherries for each batch of filling.
• Sugar: The amount of sugar depends on your taste, but a good starting point is 3 cups for 6 cups of cherries. Adjust to your preference.
• Lemon Juice: Adds a touch of acidity and helps preserve the bright color of the cherries. Use about 2 tablespoons for each batch.
• Thickener: You can use cornstarch, tapioca starch, or a combination of both. About 2 tablespoons of cornstarch is a good start.

Equipment for Canning:

• Large Pot: For boiling water bath processing.
• Jars: Use pint or half-pint jars with lids and bands.
• Jar Lifter: To safely move hot jars.
• Funnel: For filling jars.
• Ladle: For transferring hot filling into jars.
• Wide-Mouth Funnel: To easily pour ingredients into the pot.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Pot Holder: To protect your hands.
• Rubber Spatula: For scraping the pot and getting every last drop of filling.
• Water Bath Canner: Essential for ensuring the filling is properly processed.
• Jar Wrench: To tighten and loosen bands.

Instructions:

1. Prepare the Cherries: Wash and pit your cherries. You can use a cherry pitter or do it manually. If you're using fresh cherries, you can also remove any stems.

2. Prepare the Jars: Wash and sterilize the jars and lids according to manufacturer instructions.

3. Make the Filling: In a large pot, combine the pitted cherries, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally.

4. Thicken the Filling: In a small bowl, whisk together the cornstarch and a small amount of cold water to make a slurry. Slowly whisk the cornstarch slurry into the boiling cherry mixture. Continue to cook, stirring constantly, until the filling thickens.

5. Fill the Jars: Carefully ladle the hot filling into the sterilized jars, leaving about 1/2 inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills.

6. Process the Jars: Place the filled jars in a boiling water bath canner, ensuring the water level is at least 1 inch above the tops of the jars. Bring the water back to a boil and process according to your altitude.

Note: Refer to your canning guide or website for processing times based on your specific altitude.

7. Remove and Cool: After processing, carefully remove the jars from the canner using a jar lifter and place them on a clean, dry towel. Allow the jars to cool completely.

8. Check Seals: Once the jars have cooled, check the lids to ensure they are properly sealed. The lids should be concave or slightly indented.

9. Store: Store the canned cherry pie filling in a cool, dark place.

Tips for Success:

• Use ripe cherries: Ripe cherries will give you the best flavor.
• Don't overcook: Overcooked filling can become mushy.
• Adjust the sweetness: Use more or less sugar depending on your preference.
• Use fresh ingredients: Fresh ingredients will make the best tasting filling.
• Follow the processing time: Proper processing ensures safety and preserves the flavor of your filling.

Enjoy your Homemade Cherry Pie Filling!

With a jar of homemade cherry pie filling on hand, you'll be ready to whip up delicious pies anytime you want. Try it in classic cherry pies, crumbles, cobblers, or even as a topping for ice cream or yogurt.