Canning Cherry Pie Filling - Tart and Sweet Preserve

Are you dreaming of warm, comforting cherry pie all year long? Look no further! This Canning Cherry Pie Filling recipe allows you to preserve the sweet and tart flavors of summer cherries, ensuring you can whip up a delicious pie whenever the craving strikes. Home-canned cherry pie filling is incredibly versatile, perfect for pies, cobblers, topping desserts, or even spooning over pancakes. Get ready to enjoy a taste of homemade goodness with every bite!

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What is Canned Cherry Pie Filling?

Canned Cherry Pie Filling is a preserved fruit product made by cooking cherries with sugar, spices, and a thickening agent, then sealing them in jars through the canning process. This method extends the shelf life of fresh cherries, allowing you to enjoy them throughout the year. Unlike store-bought varieties, homemade canned cherry pie filling allows you to control the sweetness and ingredients, ensuring a natural and flavorful result.

It’s a fantastic way to use seasonal cherries and create a pantry staple that’s both delicious and convenient. So roll up your sleeves, gather your cherries, and let’s get canning! You’ll be amazed at how easy and rewarding it is to create your own homemade cherry pie filling.

Key Ingredients for Canning Cherry Pie Filling:

6 lbs Fresh Cherries: Pitted and stems removed. Use a mix of sweet and tart cherries for the best flavor. I prefer Bing and Montmorency cherries.
7 cups Granulated Sugar: Adjust the amount to taste, depending on the sweetness of your cherries.
1 cup Clear Jel: This is a modified cornstarch specifically designed for canning. Do NOT substitute with regular cornstarch.
1/2 cup Bottled Lemon Juice: This helps as a natural preservative and adds brightness to the flavor.
1 teaspoon Almond Extract (optional): Adds a subtle, nutty flavor that complements cherries beautifully.
1/4 teaspoon Ground Cinnamon: Adds warmth and spice.
Pinch of Salt: Enhances the sweetness of the cherries.
Water: As needed, for processing.

How to Make Canning Cherry Pie Filling:

This recipe is surprisingly easy! In just a few simple steps, you’ll have jars of delicious cherry pie filling ready for your favorite desserts. This process takes about 1 hour and 30 minutes, including preparation and processing time. The key is to use quality ingredients and follow the canning instructions carefully. Let’s get started!

Step-by-Step Instructions:
1. Prepare Jars and Lids: Wash canning jars (pint or quart size) in hot, soapy water, rinse well, and keep them hot. You can keep them warm in a simmering pot of water. Sterilize your jars according to the recommendations from the USDA or your local extension office. Place new lids in a small saucepan with water and bring to a simmer. Keep hot until ready to use.
2. Pit the Cherries: Pit all the cherries. A cherry pitter makes this job much easier and faster.
3. Combine Ingredients: In a large, heavy-bottomed saucepan, combine the pitted cherries, sugar, lemon juice, almond extract (if using), cinnamon, and salt.
4. Cook the Cherry Mixture: Bring the mixture to a simmer over medium heat, stirring constantly. Cook until the cherries release their juices and the sugar is dissolved.
5. Add Clear Jel: In a small bowl, whisk together the Clear Jel with 1 cup of cold water to create a slurry. Gradually whisk the Clear Jel slurry into the simmering cherry mixture, stirring constantly to prevent lumps from forming.
6. Cook Until Thickened: Continue to cook the cherry mixture, stirring constantly, until it thickens and the mixture becomes clear and glossy. This usually takes about 3-5 minutes.
7. Fill the Jars: Remove the saucepan from the heat. Ladle the hot cherry pie filling into the hot, sterilized jars, leaving 1 inch of headspace.
8. Remove Air Bubbles: Gently tap the jars on the counter to release any trapped air bubbles. You can also use a non-metallic spatula or bubble remover to release bubbles.
9. Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
10. Place Lids and Rings: Place the hot lids on the jars, centering them. Screw on the band tightly but not too tight. Finger tight is recommended.
11. Process in a Water Bath Canner: Place the filled jars in a water bath canner on a rack. Make sure the jars are covered with at least 1-2 inches of water. Bring the water to a rolling boil and process for the recommended time based on your altitude:
  - 0-1,000 feet: Pints – 25 minutes, Quarts – 30 minutes
  - 1,001-3,000 feet: Pints – 30 minutes, Quarts – 35 minutes
  - 3,001-6,000 feet: Pints – 35 minutes, Quarts – 40 minutes
  - Above 6,000 feet: Pints – 40 minutes, Quarts – 45 minutes
12. Cool and Check Seals: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface to cool completely. Let the jars sit undisturbed for 12-24 hours.
13. Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop up and down, the jar is properly sealed. If any of your jars did not seal, you can either reprocess them with new lids within 24 hours or store them in the refrigerator and use them within a week.
14. Remove Rings and Store: Remove the rings from the sealed jars, wipe them clean, and label them with the date and contents. Store the jars in a cool, dark place. Properly canned cherry pie filling can last for up to a year or longer.

Why You’ll Love This Canning Cherry Pie Filling:

This homemade canned cherry pie filling is a game-changer. The main highlight is the incredible flavor burst of real cherries, far superior to store-bought alternatives. Plus, making it at home is a huge cost-saver compared to buying pre-made filling, especially if you have access to affordable, seasonal cherries. What makes it special are the optional additions like almond extract and a touch of cinnamon, which create a depth of flavor that’s simply irresistible.

If you love this idea, you might also enjoy making homemade apple pie filling for a delightful fall treat. Give this canning cherry pie filling a try, and you’ll be amazed at how easy it is to preserve the taste of summer cherries for year-round enjoyment!

What to Serve Canning Cherry Pie Filling With:

This versatile cherry pie filling is delicious on its own or as an ingredient in various desserts:

Classic Cherry Pie: Of course, the most obvious choice! Use this filling in your favorite pie crust recipe.
Cherry Cobbler: Top the filling with a simple biscuit dough or a streusel topping for a comforting cobbler.
Cherry Crisp: Combine the filling with an oat crumble topping for a delightful crisp.
Pancakes or Waffles: Spoon warm cherry pie filling over pancakes or waffles for a special breakfast.
Ice Cream Topping: Warm the filling slightly and use it as a topping for vanilla ice cream.
Yogurt Parfaits: Layer cherry pie filling with yogurt and granola for a healthy and delicious parfait.

Top Tips for Perfecting Canning Cherry Pie Filling:

Use Fresh, High-Quality Cherries: The flavor of your cherry pie filling will only be as good as the cherries you use, so choose ripe, firm cherries.
Adjust Sweetness to Taste: Taste the cherry mixture before adding the Clear Jel and adjust the amount of sugar to your liking.
Don’t Overcook: Overcooking the filling can result in a gummy texture. Cook just until the mixture thickens and becomes clear.
Use Clear Jel: Clear Jel is specifically designed for canning fruit fillings and ensures a stable, consistent texture. Do not substitute with regular cornstarch or flour, as they can affect the safety and quality of the canned product.
Process Correctly: Follow the recommended processing times for your altitude to ensure the safety and longevity of your canned cherry pie filling.
Pitting Cherries Easily: Use a cherry pitter to speed up the pitting process. If you don’t have one, you can use a paper clip or chopstick to push the pits out.

5 Facts about Canning Cherry Pie Filling:

Historical Preservation: Canning has been used for centuries as a method of preserving food.
Clear Jel’s Role: Clear Jel is a modified cornstarch specially created for canning fruits.
Altitude Matters: Processing times in canning depend on altitude due to varying boiling points.
Safety First: Following proper canning procedures is crucial to prevent botulism, a serious illness.
Customizable Flavor: You can easily adjust the sweetness and spices to your liking for a unique cherry pie filling.

Storing and Reheating Tips:

Storing: Properly canned cherry pie filling should be stored in a cool, dark, and dry place. The ideal storage temperature is between 50°F and 70°F.
Shelf Life: Properly canned cherry pie filling can last for up to a year or longer.
Discarding Unsealed Jars: If any of your jars did not seal properly, store them in the refrigerator and use them within a week, or freeze the filling in freezer-safe containers. Discard any jars that show signs of spoilage (e.g., bulging lids, mold, or off-odor).
Reheating: To reheat cherry pie filling, scoop the desired amount into a saucepan and gently warm over medium heat, stirring occasionally. You can also microwave individual portions.

Final Thoughts:

Canning Cherry Pie Filling is a fantastic way to preserve the delicious flavor of fresh cherries and create a pantry staple you can enjoy year-round. With this easy recipe and detailed instructions, you’ll have jars of homemade goodness ready for your favorite desserts. So gather your cherries, follow the steps carefully, and get ready to indulge in the sweet and tart taste of homemade cherry pie filling! Happy Canning!

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Canning Cherry Pie Filling FAQs:

Can I use frozen cherries? Yes, you can use frozen cherries, but make sure to thaw them completely and drain any excess liquid before using them.
Can I reduce the amount of sugar? Yes, you can reduce the amount of sugar, but keep in mind that sugar helps to preserve the filling. If you reduce the sugar significantly, you may need to add more lemon juice to compensate.
Can I use a different sweetener? You can experiment with using other sweeteners like honey or maple syrup, but the texture and flavor of the filling may be different.
Do I have to use Clear Jel? Yes, Clear Jel is necessary for canning pie fillings safely. It’s designed to maintain its consistency during the canning process, unlike regular cornstarch which can break down.
How do I know if my jars are sealed? After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex up and down, the jar is properly sealed. If it flexes, it’s not sealed and needs to be refrigerated or reprocessed.
What can I do if my filling is too thick/thin? If the filling is too thick, you can add a little water to thin it out before using it. If it’s too thin, it’s likely due to using underripe fruit; there’s not much you can do about it, but the flavor will still be delicious!

Canning Cherry Pie Filling – Tart and Sweet Preserve