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!
The Benefits of Canning Cherry Pie Filling
Enjoy All Year Long
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.
Know What’s in Your Food
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.
Gathering the Essential Tools and Ingredients
Tools You’ll Need
- Mason jars (pint or quart size), lids, and bands
- A large pot for water bath canning
- Canning funnel, ladle, and jar lifter
- Bubble remover or a clean butter knife
- Clean kitchen towels
Waterbath Canning Kit
The best waterbath canning kit to get started on your canning journey!
Quality Ingredients
- Fresh cherries: Select ripe, firm, and flavorful cherries, preferably from a local farmer’s market
- Sweeteners: Granulated sugar, honey, or other sweeteners of your choice.
- ClearJel or cornstarch: For thickening the filling.
Step-by-Step Guide to Canning Cherry Pie Filling
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.
More Canning Posts:
- Complete Guide to Waterbath Canning
- Homemade Lemonade Concentrate
- How to Make Homemade Apple Juice
- Homemade Apple Sauce For Canning
- Canning Homemade Strawberry Jam
Homemade Cherry Pie Filling Canning Recipe
Equipment
- Large Stock Pot, Used for cooking the cherries and sugar mixture.
- Stainless Steel Straw, If you don't have a cherry pitter, a stainless steel straw can be used to pit the cherries.
- Canning Jars, Glass canning jars for storing the cherry preserves. Make sure they are in good condition with no cracks or chips.
- Lids and Rings, Two-piece canning lids (flats and bands) for sealing the jars.
- Canner or Large Pot, For waterbath canning to process and seal the jars. Ensure it's large enough to submerge the jars.
- Jar lifter, For lifting hot jars in and out of the canner.
- Canning funnel, Helps in filling jars without making a mess.
- Bubble remover/headspace tool, Used for removing air bubbles from the filled jars and measuring the correct headspace.
Ingredients
- 14 lbs cherries fresh
- 4 cups granulated sugar
- 6 tbsp lemon juice bottled
- 1 cup cornstarch
Instructions
Prep Instructions
- Prepare Cherries: Wash, stem, and pit the cherries. If you don’t have a cherry pitter, the best way is to use a stainless steel straw to poke the top of the cherry after removing the stem, and the pit should come out.
- Prepare Equipment: Prepare jars, lids, and canner so they are ready when the cherries are.
Filling Instructions
- Combine Cherries and Sugar: In a large stock pot, combine pitted cherries and 3 cups of sugar. Stir and let it sit for 15 minutes until juices begin to flow.
- Boil Cherries: Over medium-high heat, bring the cherry mixture to a boil, stirring frequently. Continue stirring until the mixture reaches 212°F.
- Prepare Sugar Mixture: In a mixing bowl, combine the remaining sugar and corn starch. Mix well to ensure no lumps.
- Add Sugar Mixture: Stir the sugar mixture into the boiling cherries. Bring the temperature back up to 212°F while stirring continuously. Remove from heat.
Canning Instructions
- Fill Jars: Add a small amount (about 1 tsp) lemon juice to the each of the jars then ladle the hot filling into each hot jar, leaving 1/2 inch of headspace. Remove air bubbles, wipe the rim with a damp cloth, and attach the lid and ring. Repeat for remaining jars.
- Waterbath Canning: Place jars in a waterbath canner and process for 15 minutes (pints) or 20 minutes (quarts). Adjust processing time for altitude.
- Cool Jars: After processing, lift jars straight up from the water and place them on a clean towel. Allow them to sit undisturbed at room temperature for 12 to 24 hours.
- Check Seals and Store: Check the seals. Clean the jars, label, and date them. Any unsealed jars should be refrigerated and used within 2 weeks.
Can you use something besides corn starch for your cherries? Thank you, Sandy
Yes you can use ClearJel!
Hi! Trying to figure out the amount of cherries? It doesnt say the exact amount other than 3cups sugar. How much of each ingredient? 🙂
Hi Jenna!
The recipe card disappeared, but it is back up now with all of the measurements!