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Homemade Cherry Pie Filling Canning Recipe

Learn how to can homemade cherry pie filling with this easy to follow recipe, allowing you to capture the delicious flavors of cherries and preserve them to use year-round!
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Prep Time:30 minutes
Cook Time:15 minutes
Course: Dessert
Cuisine: American
Keyword: canning cherry pie filling, cherry pie filling, cherry pie filling canning recipe, cornstarch cherry pie filling
Servings: 6 pints

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

  1. 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.
  2. Prepare Equipment: Prepare jars, lids, and canner so they are ready when the cherries are.

Filling Instructions

  1. 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.
  2. Boil Cherries: Over medium-high heat, bring the cherry mixture to a boil, stirring frequently. Continue stirring until the mixture reaches 212°F.
  3. Prepare Sugar Mixture: In a mixing bowl, combine the remaining sugar and corn starch. Mix well to ensure no lumps.
  4. 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

  1. 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.
  2. Waterbath Canning: Place jars in a waterbath canner and process for 15 minutes (pints) or 20 minutes (quarts). Adjust processing time for altitude.
  3. 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.
  4. 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.