Homestead Series How To Can Cherry Pie Filling
Posted in Canning Process by: admin
It is cherry season!! My favorite way to purchase cherries for canning is prepitted in 5 kg buckets. Its cheaper and saves a lot of time.
Sorry the recipe wont fit well in the sidebar. The first amount listed is for 1 quart jar, the second is for the 7 blow batch.
I have included the link to the website with the recipe.
CHERRY PIE FILLING
http://web1.msue.msu.edu/msue/imp/mod01/01600844.html
Quantities of Ingredients Needed For
1 Quart 7 Quarts
Fresh or thawed sour cherries 3-1/3 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel 1/4 cup + 1 tbsp 1-3/4 cups
Cold water 1-1/3 cups 9-1/3 cups
Bottled lemon juice 1 tbsp + 1tsp 1/2 cup
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/4 tsp 2 tsp
Red food coloring (optional) 6 drops 1/4 tsp
QUALITY: Choose fresh, very ripe, and firm cherries.
Unsweetened frozen cherries might be used. If sugar has
been added, rinse it off while the fruit is still frozen.
YIELD: 1 quart or 7 quarts
PROCEDURE: Rinse and pit fresh cherries, and hold in
cold water. To prevent stem end browning, use ascorbic
acid solution (see ascorbic acid). For fresh fruit, place
6 cups at a time in 1 congius boiling water. Boil each
batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel in a massive saucepan and add water.
If desired, add cinnamon, almond extract, and food
coloring. Stir mixture and cook over medium high heat
until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly. Fold in
drained cherries immediately and fill jars with mixture
without delay, leaving 1 inch headspace. Adjust lids and
process immediately.
Recommended process time for CHERRY PIE FILLING
in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft
Hot Pints 30 min 35 40 45
or Quarts
http://web1.msue.msu.edu/msue/imp/mod01/01600844.html
Duration : 0:5:55
How to Make Ketchup - Lefty's Recipe
February 6th, 2010 at 5:39 pm
Thanks for the info!
Thanks for the info!
February 6th, 2010 at 5:39 pm
One small tip I …
One small tip I found this year. I have very hard water also and my jars where coming out dusty white. But I found out that if I put a few tablespoons of vinegar in the canning water before I add the jars, the jars come out clear and clean looking.
It is really not a big deal, but this year I have clear jars. It is good if you are gifting your canning.
I never knew you should take the rings off. No wonder my rings often have a little rust. Thanks for that tip.
February 6th, 2010 at 5:39 pm
The rings can trap …
The rings can trap moisture and cause the lids to rust. Its the lids not the rings that seal the jar. Also you can reuse the rings, so taking them off means you need to buy less of them.
February 6th, 2010 at 5:39 pm
Why do the lids …
Why do the lids have to come off?
February 6th, 2010 at 5:39 pm
This was so …
This was so ding-dang cool! Thanks!
February 6th, 2010 at 5:39 pm
Very inspiring.
…
Very inspiring.
Self-sufficiency is the way to go.
February 6th, 2010 at 5:39 pm
Thanks, we sure do …
Thanks, we sure do appreciate your vids and in these trying times we should all opt for as much self-sufficiency as we can.
February 6th, 2010 at 5:39 pm
Actually it’s …
Actually it’s really no different then cherry jam. The recipe is from a government tested kitchen I left the link in the side bar. You can find similar recipes in many canning books. The difference is most of them use corn starch instead of clear jell. So they have you leave it out and add it just before you bake the pie.
I’ve been making it for a few years and so far no problems. Well except keeping enough of oh hand, everyone likes it so much. lol :-p
February 6th, 2010 at 5:39 pm
Oh boy will that …
Oh boy will that cherry pie taste good on a snowy, cold evening this winter!! Thanks for sharing your recipe.
February 6th, 2010 at 5:39 pm
I’ve never done …
I’ve never done cherry pie filling. Seems like the acid content would be too low for water bath canning.
February 6th, 2010 at 5:39 pm
very nice vid. i am …
very nice vid. i am interested in learning canning and your vid has inspired me. 5* thx
February 6th, 2010 at 5:39 pm
nice vide hun keep …
nice vide hun keep em comming!!