Ultimate Guide to Homemade Cherry Pie Filling Canning Recipe
Guide or Summary：Choosing the Right CherriesPreparing the CherriesMaking the FillingPreparing the JarsFilling the JarsProcessing the JarsStoring and Enjoyin……
Guide or Summary：
- Choosing the Right Cherries
- Preparing the Cherries
- Making the Filling
- Preparing the Jars
- Filling the Jars
- Processing the Jars
- Storing and Enjoying
If you’re a fan of preserving the flavors of summer, you’ve probably considered making your own cherry pie filling canning recipe. Not only does it allow you to enjoy the delicious taste of cherries year-round, but it also ensures that you know exactly what’s going into your food. In this ultimate guide, we’ll walk you through every step of the process, from selecting the right cherries to properly sealing your jars.
Choosing the Right Cherries
The first step in any successful cherry pie filling canning recipe is selecting the right cherries. Ideally, you want to use fresh, ripe cherries. Sour cherries are often preferred for pie filling because they provide a nice balance of sweetness and tartness, but sweet cherries can also be used if you adjust the sugar content accordingly. Look for cherries that are firm, plump, and free of blemishes or bruises.
Preparing the Cherries
Once you’ve selected your cherries, the next step is to prepare them. This involves washing the cherries thoroughly, removing the stems, and pitting them. A cherry pitter can make this task much easier and quicker. After pitting, you can cut the cherries in half or leave them whole, depending on your preference.
Making the Filling
To make the filling for your cherry pie filling canning recipe, you’ll need the following ingredients:
- 4 cups of pitted cherries
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of almond extract (optional)
- 1 tablespoon of lemon juice
- 1/4 teaspoon of cinnamon (optional)
In a large saucepan, combine the sugar and cornstarch. Add the cherries, lemon juice, and any optional ingredients like almond extract or cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 10 minutes. Once thickened, remove from heat and let it cool slightly.
Preparing the Jars
While your filling is cooling, you can start preparing your jars. Sterilizing the jars is crucial to prevent contamination and ensure a long shelf life for your cherry pie filling canning recipe. Wash the jars and lids in hot, soapy water and rinse well. Then, place them in a large pot of boiling water for 10 minutes. Use tongs to remove the jars and place them on a clean towel to dry.
Filling the Jars
Once your jars are sterilized and your filling has cooled slightly, it’s time to fill the jars. Use a ladle to carefully spoon the cherry filling into each jar, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then place the lids on top and screw on the bands until they are fingertip tight.
Processing the Jars
The final step in your cherry pie filling canning recipe is processing the jars in a water bath canner. Place the filled jars in the canner, making sure they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 15 minutes. After processing, carefully remove the jars and place them on a towel to cool. You should hear a popping sound as the jars seal.
Storing and Enjoying
Once the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't pop back, the jar is sealed properly. Store your jars in a cool, dark place, and they should last for up to a year. When you’re ready to enjoy your homemade cherry pie filling, simply open a jar and use it in your favorite pie recipe or as a topping for ice cream, pancakes, or yogurt.
In conclusion, making your own cherry pie filling canning recipe is a rewarding process that allows you to enjoy the taste of fresh cherries year-round. By following these detailed steps, you can ensure that your cherry pie filling is delicious, safe, and shelf-stable. Happy canning!