Water Bath Canning: Cherry Pie Filling

Make your own home-canned cherry pie filling! Use fresh or frozen tart cherries–we like Montgomery the best. The beautiful red filling looks especially elegant in Weck liter jars and is a great convenience to have on your pantry shelf.

Source for frozen cherries: Fooddirect.com
Cherry pie filling recipe: https://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html

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Welcome to rose-red homestead I am so excited today to share with you how to make a cherry pie I have been making cherry pie since I was 12 years old in fact it was just about the favorite thing that I used to make when by the

Time I was 16 and dating and my boyfriends and I well boyfriend one at a time of course would go on picnics I would always make a cherry pie to take along so this is a very fond experience for me I certainly have improved in making

Cherry pies over the years and and it is a little bit brand new when we think about how to can water bath canning cherry pie filling so we will get right to it Here are the ingredients that we are going to use I have seven cups of sugar I have one a 3/4 cup of clear gel now clear gel looks and feels like cornstarch it is a modified corn starch especially for canning and I talk in more detail about clear gel in our video

On apple pie canning apple pie filling and then I have 1/2 a cup of lemon juice right here some almond flavoring some cinnamon and then over here I have 9 and 3/4 cups of the water that I thought the cherries in now I want to show you the

Cherries that I used no one in our area grows PI cherries and so I went online and found these frozen pie cherries and I was so pleased with them look how gorgeous they are these are Montgomery charities they are the sour cherries pie cherries in other

Words and it I had to use 6 quarts of pie cherries this is a 5 pound bag so I used 1 5 pound bag Plus this much of this second bag now I looked all over the internet trying to find a good source of light

And I did find a couple of sources but when I got to the point in my order where I was adding shipping good heavens the shipping was horrible one time that one place that I found had these for $7 a pound which is pretty good I mean considering that they are

Pitted washed and ready to go I figured $7 a pound wasn’t too bad but the shipping was $62 so I did find another source where the cherries were still about $7 a pound but I only paid $15 for shipping it took five days to get here

But they came in a great big box with foam lining this thick and dry ice and even after five days that dry ice was still there enough of it to keep the cherries frozen solid so I will put the resource for that a link to where I bought those cherries online just right

Below the video the cherries that we’re going to be using for today’s pie right over on the stove what I did was because I had have to use them thawed I put a little bit of water in the pan and put the frozen cherries in and I didn’t even

Boil them I just I just heated everything up I could still put my head and hand in the water mmm to test to see how frozen the cherries were took about 10 minutes and then I drained off the water and the cherry juice and that is right here and you can

Either use just plain water or you can use cherry juice either one so here’s our methodology the first thing I’m going to do is dump the sugar right here into this pot this is my jam pan one of my favorites and then here goes the clear gel now if you like to use

Cinnamon and your cherry honey which I do you can put now this is going to make about 6 quarts of pan I feeling so I’m just going to sprinkle a little I just like a little touch of cinnamon so that was well under a teaspoon I don’t like a whole lot and

Then I’m going to mix these dry ingredients so that clear gel can be mixed in with the sugar to help it dissolve so we kind of treat it just exactly the way they do cornstarch and just mix this together and it creates this dust and it doesn’t have to be

Perfectly mixed because it will melt down when we turn the heat on and then I am going to add of this cherry juice and I’m going to stir this around as well some people add food coloring because they like their cherry pie filling to be

Very very red we’ll see how it goes if it’s not red enough I may add a little touch of food coloring I usually don’t but we’ll see how it goes all right now I’m going to take this over and put it on this stove you see that it’s still a

Little bit lumpy here and I’m gonna bring it up to a boil and then it will thicken and then this whole see it’s a little bit milky right now but all of that milkiness will go away this filling will clarify and it should look just beautiful that may even darken up a

Little bit I’m going to take them over to the stove and I’ll bring you back just before it comes to a boil so that you can see how things are going as we progress I brought you back so that you can see what it looks like after about six or

Seven minutes it is getting a little bit closer to boiling of course but you may notice now that there are some if you can look at the on the edge of this scraper that wasn’t a good view but there are little specks of it now that are turning getting really clear and

Those are usually on the bottom and so it’s really important that while this is heating to keep stirring it now it’s going to start getting little flecks of that clarified filling in it I don’t know if you can see it but they’re starting to be little floaties all

Throughout this and certainly on the end of my spatula there and don’t worry if you’re doing this for the very first time you may get worried at this point that all these little flecks are starting to happen these little clear gelled flecks but it’s okay because it all comes together in the end

So we’ll be back in a couple of minutes when this really starts to boil so it has really thickened up it’s harder it takes more force to push this scraper through the filling maybe you can see that it’s just really thickening but it still has all of these little floaties

That are these clear gel pieces in it don’t worry about that it will come together so we’re just going to continue stirring here for just a minute we’re going to stay filming until it turns so that you can see that now I keep scraping this bottom because it has a

Tendency to clarify and get thicker on the bottom even though this is a very thick bottom to pan so you can tell that it’s really thickening up and all of those little pieces it’s starting to boil that’s good it’s like thick lava boiling and I’m gonna keep stirring and

Now those little pieces are disappearing because the whole thing is becoming clear and sort of gelled okay so see how beautiful that is shiny it’s gonna pop up and get me here if I’m not careful so now that it is boiling we need to add a

Half a cup of lemon juice and then bring it back to a boil and boil it for one minute so I’m going to stir this lemon juice in and I’m gonna turn it down it’s popping me okay it looks so shiny just like satin okay I’m gonna let this boil for one

Minute hey Siri set timer for one minute just gonna let that boil I love the color it is really pretty I’ve turned it down so I don’t think there’s a possibility that it’s going to be burning on the bottom once this it has boiled for one minute we’re going to

Move back over to where I’ve got the jars set up and then we’ll pour the cherries in so here’s the filling fresh off the stove hot as blazes so and it tastes delicious now that it’s off the heat I’m going to add two teaspoons of almond flavoring

The cinnamon and the almond flavor are of course optional this is these are two things that I really like to add and I always have the almond flavoring after it has been off the heat so that it does not lose its potency as much so I’m

Going to stir that in and now we’re going to add these cherries these cherries are warm and I’m going to drain off a little bit of the liquid they’ve been sitting there and then I’m just going to dump these in and then we want to just gently stir

Fold these into the filling now this is supposed to make six quarts I’m using wet jars the wet jars are liter size and so they may hold an ounce or two more than quarts and a quart of filling or a liter of filling is just about right for

A 9-inch pie unless you like them stacked sky-high and we don’t so a quart size or a liter size is perfect for us for pie filling all right look how pretty that is now I’m going to quickly get these in the jars there there is no comparison between the filling that we

Make ourselves and the feeling that you buy already made in the stores of course it’s that way with pretty much everything not everything but pretty much everything there are many many more cherries per filling per unit of filling I guess then when you do it yourself

Than in those cans when I use canned cherry pie filling I will buy two great big ones and then I will take the filling out of one of the cans until it’s just cherry so I use one can plus the cherries in a second can alright so

I’m just going to I’m going to try this without a funnel to see what it does oh I don’t think I better do that so I’m going to fill these jars and unlike apple pie filling cherry pie filling does not have a propensity for leaking

After you pull it out of the canner so we’re okay with leaving a little bit less space okay again I break all the canning rules by using a metal spoon I mean a metal knife oh well I’ve never had trouble doing that mmm very nice if I

Get six out of this I’m just going to put one in the refrigerator and we’ll use it for a pie in the next day or two there’s not going to be enough for six it’s going to just fill five about perfectly [Applause] I’m going to give each of these jars

Another run through with this knife just to be sure that we’re we’ve got the air bubbles out Oh fabulous wonderful okay so we’ll clean these off this is just a paper towel dampened with water well in that one dragged its tail into the filling so I have to turn it over

Here okay he just took the gaskets off the show they boiled over there for probably about three minutes and here’s how we do wet jars so I put the lid wrong side up and the gasket kits right in this little groove then I invert this and then two clips this is water bath

Counting so I only need two clips and it is ready for the Kenner gorgeous gorgeous well quickly do the rest of these well these jars are so durable I’ve dropped them I’ve dropped lids when I when I open these jars sometimes the lid also comes off and now that I know

How to do it better that doesn’t happen anymore but I have not broken anything yet which is nice now one of the other things that I do when I’m putting those gaskets in place is to make sure that first of all that I put it flat in that

Little groove and then that when it goes against the jar that it is also very flat against the jar so there’s no wrinkles in the gasket otherwise that may interfere with the formation of a good seal so check to be sure it’s flat and attach the clips we have the canner out feeding

Up that water oh I just felt a deal with my paper towel didn’t quite get this one clean go ahead I caught that these are going to make them best pies whoops it is so convenient to have home prepared pie filling on your pantry shelf especially this is October

Holidays are coming up and to be able to just whip out a pie crust oh and by the way our next video will be on my 1 to 3 pie crust which is quick and easy and flaky and fabulous I’ve developed it over years and years and I’ll share that

With you but it’s so fun to just pull the filling already made whip up a pie crust and you can have a pie in about 10 minutes ready to go into the oven so that is what’s so great we’ll meet you out of the canner I have two in the

Canner and I’m going to put the other three in now I’m going to put the entire recipe this recipe comes from the USDA home canning guide and it’s available online so I will put a link to this very recipe and if you’re at sea level these

Need to process for 30 minutes we’re at 5000 feet we have to process at 40 40 minutes and that guide will tell you exactly what the time is according to your own elevation now notice that I’m not putting a lid on this this is a water bath canner and I have five jars

In here you can see them all the way around that’s all that will fit in this counter and because I’m doing water bath I don’t even need to put a lid on there’s a good two inches maybe two and a half inches of water above those jars

And I’m going to turn the heat up just a little bit get this to a boil and as soon as it comes to a good rolling boil then if then that’s when I will start the timing so we will bring you back when we’re ready to take these out of

The canner 40 minutes is up and I’m ready to take these out of the canner I’m going to be very careful how I handle taking these jars out of the canner and I’m going to make sure that the clips are not butted up against another clip on another jar so that the

Clips can stay in place so here we are oh my goodness how beautiful this is so I’m going to take this over and put it on the rack and then I’ll bring the other ones over getting that first jar out as often like getting the first olive out of a little

Cylinder cylindrical jar the first one is tough but then the rest come easy this filling has expanded quite a bit of these jars but it will compress as it cools here we have five liters of cherry pie filling and they are beautiful the seals all look really good the tabs

Are pointing downward quite a bit here especially this one over here if you can see it so I am confident that we have a good feel on all five of these jars and I certainly will be using this filling between now and the holiday season so our family will be enjoying wonderful

Cherry pie over the next few months thanks so much for joining us our next video will be pie crust in fact I’m probably going to do that when this afternoon but it won’t be published for at least a week after I publish the cherry pie filling so thanks for joining

Us and we appreciate those of you who subscribe if you have not done so please do it we would love to have you join us on our adventures at rose red homestead thank you and we’ll see you next time