Cherry Pie Filling for Canning
Canning cherry pie filling is an easy waterbath canning recipe that's perfect for even beginning beginners. This is a wonderful recipe that's not too sweet and has just a hint of almond extract.
Equipment
- Waterbath canner
- quart or pint canning jars
- new lids or Tattler reusable lids
- screw bands/rings
- lid wand
- jar lifter
- old towels
- cherry pitter (optional) or sharp paring knife
- large saucepan
- candy thermometer
- ladle
- bubble popper or thin knife
Ingredients
- 14 pounds fresh cherries sweet or sour
- 3 cups sugar if using sweet cherries 6 cups if using sour cherries
- 1 cup non-GMO cornstarch
- 2 tsp almond extract
- dash of cinnamon
Instructions
- Wash and stem the cherries and pit cherries.
- Prepare your jars and lids following manufacturer's instructions
- After pitting, put the cherries and 2 cups of the sugar in a large pot. Let this sit for about 15 minutes until the juices begin to flow.
- Attach a candy thermometer to the side of the pot. Make sure the bulb is covered with juice.
- Stirring frequently so nothing burns, bring to a boil over medium high heat. Once it starts to boil, continue stirring until the mixture reaches 212°F.
- In a small bowl combine the rest of the sugar and the cornstarch and stir into the boiling cherries.
- Add the almond extract and stir continuously as the temperature comes back up to 212°F.
- Remove from heat.
- Ladle the hot filling into one hot jar at a time, leaving a 1/2 inch headspace. Make sure you get out any air bubbles with your bubble remover thingy.
- With a clean damp cloth, wipe the rim of the jar to make sure there is nothing sticky on it. Add the lid and attach the ring finger tight. Fill and close the remaining jars.
- Place the jars in a water bath canner and process for 15 minutes for pints or 20 minutes for quarts.
- Remember to adjust processing time for your altitude.
- After processing, remove the jars from the canner by lifting them straight up out of the water and place them on some towels out of drafts.
Notes
Let the jars sit undisturbed for a minimum of 12 hours and up to 24. Then check the seals.
If the seals are good, wipe off the jars, label and date, and put in your pantry.
Jars that aren’t sealed should be reheated and reprocessed with new lids, or put in the fridge and used within 2 weeks.
Nutrition
Serving: 1QuartCalories: 1137kcalCarbohydrates: 289gProtein: 11gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 2354mgFiber: 22gSugar: 235gVitamin A: 677IUVitamin C: 74mgCalcium: 139mgIron: 4mg
Tried this recipe?Let us know how it was!