Homemade Cherry Pie Filling
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Processing method: Water Bathing
Processing time:Process for 35 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: The House and Homestead & Amandas Cooking
- First get your cherries ready for pitting. Put your cherries in a colander, give them a quick rinse under cold water, remove the stems and pit the cherries.
- Place the cherries over a large bowl in the colander and let them drain until you have 4 cups of juice. Set the liquid aside.
- Get your water bath canner ready with a rack and water. Wash jars in hot soapy water and place in the canner rack (in a lifted position) to keep warm with canner on medium heat. Prepare your Denali lids and rings.
- In a large pot, whisk together 2 cups of the cherry liquid, sugar, ClearJel and cinnamon. Bring to a boil over medium-high heat, stirring almost constantly until it's thick and bubbling (about 5 minutes or less).
- Add lemon juice, stir, and boil for 1 minute, stirring constantly. Then add cherries and return to a boil over medium-high heat, stirring constantly and being careful not to mash up cherries too much. Remove from heat.
Remove your jars from the canner and place them on a wooden counter or towel. Ladle hot pie filling into each jar, leaving one inch headspace at the top. Remove any air bubbles and adjust headspace if needed. Wipe the rim of the jars clean and put on Denali lids and rings. Screw on fingertip tight and place into canner.
- Finally place your jars in the canner and make sure they are fully underwater. Put your canner lid on and process for 35 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!