Michigan State University Extension
Preserving Food Safely - 01600844
08/03/99

Canning Cherry Pie Filling


GUIDE 2:20
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 + 1tsp      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

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: Rinse and pit fresh cherries, and hold in
cold water. To prevent stem end browning, use ascorbic
acid solution (see ascorbic acid). 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.

Recommended process time for CHERRY PIE FILLING
in a boiling-water canner 
                             

                      Process Time at Altitudes of           

Style    Jar    0-        1,001-     3,001-      Above       

of Pack  Size   1,000 ft  3,000 ft   6,000 ft    6000 ft     

Hot      Pints   30 min      35        40         45         

      or Quarts



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