Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: See Table 1 for suggested quantities.
Rinse and pit fresh cherries, and hold in cold water.
To prevent stem end browning, use ascorbic acid solution.
For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2.
|Table 1. Cherry Pie Filling.|
|Quantities of Ingredients Needed For|
|1 Quart||7 Quarts|
|Fresh or thawed sour cherries||3-1/3 cups||6 quarts|
|Granulated sugar||1 cup||7 cups|
|Clear Jel®||1/4 cup + 1 tbsp||1-3/4 cups|
|Cold water||1-1/3 cups||9-1/3 cups|
|Bottled Lemon Juice||1 tbsp + 1 tsp||1/2 cup|
|Cinnamon (optional)||1/8 tsp||1 tsp|
|Almond extract (optional)||1/4 tsp||2 tsp|
|Red food coloring (optional)||6 drops||1/4 tsp|
|Table 2. Recommended process time for Cherry Pie Filling in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 -3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
|Hot||Pints or Quarts||30 min||35||40||45|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.