Youtor
Canning Cherry Pie Filling
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Axn6fDns-4c
Back To The Basics • Canning cherry pie filling • Ingredients: • 10 lbs frozen tart cherries thawed in refrigerator for 24 hours • 3 1/2 cups granulated sugar • 1 cup clear jel • 1/2 tsp ground cinnamon • 1/4 cup lemon juice • Instructions: • 1. In a colander placed over a large bowl, drain thawed cherries stirring occasionally until you have collected 8 cups of juice about 2 hours. • Set liquid and cherries aside. • 2. Meanwhile prepare canner jars and lids. • 3. In a large stainless steel saucepan whisk together 4 cups cherry liquid, sugar, clear jel, and cinnamon. Bring to a boil over medium high heat stirring constantly and boil until thick and beginning to bubble. • Add lemon juice, return to a boil and boil for 1 min stirring constantly. • Add reserved cherries all at once. • Return to a boil over medium high heat stirring constantly and gently. • Remove from heat. • 4. Ladle hot pie filling in jars leaving 1 inch headspace. • Remove air bubbles and adjust headspace if necessary by adding hot filling. Wipe rim. Center lid on jars. Screw band down until resistance is met then increase to fingertip tight. • 5. Place jars in canner ensuring that they are completely covered with water. Bring to a boil and process both pint and quart jars for 35 min. • Remove canner lid, wait 5 min then remove jars. • Allow jars to cool and then store. • Yield: 4 quarts • 8 pints • @CosmopolitanCornbread #marchcanningmadness
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