Selecting, Preparing and Canning Fruit
Cherry Pie Filling
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
Yield: 1 quart or 7 quarts
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
||Quantities of Ingredients Needed For|
|Fresh or thawed sour cherries
||1/4 cup + 1 tbsp
|Bottled Lemon Juice
||1 tbsp + 1 tsp
|Almond extract (optional)
|Red food coloring (optional)
|Table 2. Recommended
process time for Cherry Pie Filling in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 -3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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