In this guide, we will walk you through the process of canning cherry pie filling, allowing you to capture the delicious flavors of cherries and preserve them to use year-round!
Canning cherry pie filling allows you to preserve the natural flavors of fresh cherries at their peak. Enjoy the sweet-tartness and vibrant color of cherries in pies, tarts, or even as a topping for ice cream.
By canning your own cherry pie filling, you have control over the ingredients, ensuring a healthier, preservative-free option. Customize the sweetness and spices to suit your taste preferences.
The best waterbath canning kit to get started on your canning journey!
First, wash, stem, and pit the cherries. I don’t own a cherry pitter, and I don’t intend to purchase one to keep our clutter at a minimum. If you don’t own one, you can easily pit your cherries with a stainless steel straw! Simply poke the top of the cherry once the stem is removed and the pit should pop right out of the bottom.
Prepare your jars and lids as well as your canner so they are ready when the cherries are.
After pitting, put the cherries and 3 cups of the sugar in a large stock pot. Stir and let it sit for about 15 minutes until the juices begin to flow.
Stirring frequently, bring to a boil over medium high heat. Once it starts to boil, continue stirring until the mixture reaches 212°F.
While your cherries are heating up, in a small bowl combine the rest of the sugar and the cornstarch. Mix it well to make sure there are no lumps.
Stir the sugar mixture into the boiling cherries.
Stirring continuously, bring the temperature back up to 212°F. Remove from heat.
Ladle the hot filling into one hot jar at a time, leaving 1/2 inch of headspace. Remove air bubbles. Wipe the rim of the jar with a damp clean cloth and attach lid and ring. Fill and close the remaining jars.
Place the jars in a waterbath 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 by lifting them straight up out of the water and place them on a clean towel, allowing them sit undisturbed for a minimum of 12 hours and up to 24.
Check the seals. Clean the jars, label and date.
Any jars that didn’t seal should be put in the fridge and used within 2 weeks.
Makes 6 quarts.
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