Canning Cherry Pie Filling
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
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
pints or quarts for 30 minutes