Keyword canning, Cherry, cherry pie filling, homemade
Author Lynn / Turnips 2 Tangerines
Equipment
canner, jars, lids and rings
Ingredients
6quartscherries, thawed if frozen
7cupssugar
1 3/4cupsclear jel
9 1/3cupscold water, cherry juice, cran-cherry or a combination pf all three
1/2cuplemon juice, bottle
Instructions
Select cherries, fresh or frozen. Wash canning jars, bands and lids in soapy water. Rinse well.
Wash and sort cherries. Pit cherries with a cherry pitter. Blanch cherries, (up to 7 cups at a time) in a large pot with at least one gallon of boiling water. Boil each batch 1 minute after water returns to a boil. Drain, keep hot cooked fruit in a covered boil.
Make liquid for filling; mix together clear jel with sugar. Add water or juice. Stir together. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice, boil one minute, stirring constantly. Fold the cherries into the hot liquid.
Fill the jars with cherry mixture, removing air bubbles. Fill to within one inch of top of jars. Wipe any spilled filling off the top, seat lid and tighten ring.
Process the filled jars in a canner, keeping them covered with at least one inch of boiling water. Process for 25 minutes. Lift jars out of the canner, let cool undisturbed for 24 hours.