Back To The Basics
Canning cherry pie filling
Ingredients:
10 lbs frozen tart cherries thawed in refrigerator for 24 hours
3 1/2 cups granulated sugar
1 cup clear jel
1/2 tsp ground cinnamon
1/4 cup lemon juice
Instructions:
1. In a colander placed over a large bowl, drain thawed cherries stirring occasionally until you have collected 8 cups of juice about 2 hours.
Set liquid and cherries aside.
2. Meanwhile prepare canner jars and lids.
3. In a large stainless steel saucepan whisk together 4 cups cherry liquid, sugar, clear jel, and cinnamon. Bring to a boil over medium high heat stirring constantly and boil until thick and beginning to bubble.
Add lemon juice, return to a boil and boil for 1 min stirring constantly.
Add reserved cherries all at once.
Return to a boil over medium high heat stirring constantly and gently.
Remove from heat.
4. Ladle hot pie filling in jars leaving 1 inch headspace.
Remove air bubbles and adjust headspace if necessary by adding hot filling. Wipe rim. Center lid on jars. Screw band down until resistance is met then increase to fingertip tight.
5. Place jars in canner ensuring that they are completely covered with water. Bring to a boil and process both pint and quart jars for 35 min.
Remove canner lid, wait 5 min then remove jars.
Allow jars to cool and then store.
Yield: 4 quarts
8 pints
@CosmopolitanCornbread #marchcanningmadness