Canning Cherry Pie Filling

Ingredients

 Cherries - 6 quarts usually sour is preferred for pie filling, but  sweet cherries are usually preferred.

 7 cups sugar

1-3/4 cups cornstarch, flour or Clear Jel

9-1/3 cups water

1/2 cup lemon juice

 1 tsp Cinnamon - optional

2 tsp Almond Extract - optional 
You can use flour for a thickener in pie fillings. The USDA now recommends using Clear Jel. It is reported that it will give you a nicer filling with more consistent results when you are canning

Procedure
Wash and pit cherries. This is the most challenging part. :0) But if you just sit down and DO IT, you can make some delicious dishes. 

Place cherries in boiling water and boil for 1 minute. Drain. Keep warm. (just keep the lid on the pot until your ready for it to keep it warm.) 

Combine sugar and corn starch in a large pan. Add water and cook over medium heat stirring constantly.

When product begins to thicken and bubble, add the lemon juice and boil for 1 minute.

Add cherries, stirring gently to mix.

Fill hot jars with hot cherry pie filling leaving 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids

Process
pints or quarts for 30 minutes