Cherry Pie Filling Canning Recipe

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a deeper flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is gluten-free, while flour is often cheaper.

lemon juice

🥗Healthier: lime juice

Lime juice offers a similar acidity.

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a less expensive alternative.

Pick and pit the sour pie cherries, then place them in gallon-sized freezer bags and freeze them.

Thaw the frozen cherries in a strainer to collect at least 8 or 9 cups of juice.

Prepare the water bath canner by filling it with water and placing the rack inside, heating it until warm but not boiling.

In a large pot, whisk together 4 cups of the reserved cherry juice, 3 1/2 cups of sugar, and 1 cup of clear gel until well combined.

Bring the mixture to a boil while stirring continuously until it begins to thicken.

Add 4 cups of lemon juice to the thickening mixture and boil for an additional minute.

Add the thawed cherries to the thickened mixture and stir to combine.

Ladle the cherry pie filling into quart jars, leaving 1 inch of headspace and removing any bubbles.

Wipe the rims of the jars, add flats and bands, and carefully place the jars into the water bath canner using jar lifters.

Process the jars in the boiling water bath for 35 minutes, then turn off the heat and wait 5 minutes before removing the jars.

Place the jars on a towel on the counter to cool completely and check the seals after cooling.

Label the jars with the date and contents for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary