Recently my mom and I were able to pick cherries at our neighbors’ house. While we were picking, some rain showers moved through the area leaving us wet but we had a gorgeous view of the end of a rainbow.
I didn’t think to take the picture before I started pitting the cherries so one of these buckets has already been pitted.
Cherry Pie Filling Recipe
- 7 quart pitted sour cherries
- 6 cups sugar
- 1 3/4 cup clear jel
- 1 tsp cinnamon (optional)
- 9 1/3 cup cold water
- 1/2 cup lemon juice
Mix the sugar, Clear Jel® and cinnamon in large stock pot with a whisk. Then add cold water. Stir well. Cook on medium high heat until begins to thicken. (continue stirring well!) Once it is thick and transparent add the lemon juice. Boil for one more minute. Then gently turn the cherries into the hot filling and return to a boil. Then ladle the cherry pie filling into the prepared jars and process either in pressure canner or water bath.
| Pressure Canning | |||||
| Size | Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Quarts | 10 minutes | 6 psi | 7 psi | 8 psi | 9 psi |
| Water Bath Canner | |||||
| Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,001 ft | |
| Quarts | 20 minutes | 25 minutes | 30 minutes | 35 minutes | |
*Before canning please read the recommendations for your pressure canner!
I finished canning the cherries July 3 and ended up with 16 quart of cherry pie filling. Hooray!
Obviously I have been a little slow getting this post completed. Lately I haven’t had much time to blog but hopefully I can get caught up soon.
Blessings!
Jennifer