Homemade cherry pie filling is easy to make! And it's versatility is endless.
14poundssweet or sour cherries
3 - 6cupssugar3 for sweet cherries, 6 for sour cherries
First, wash, stem, and pit the cherries.
Prepare your jars and lids so they are ready when the cherries are.
Prepare the canner.
After pitting, put the cherries and 2 cups of the sugar in a large pot. Let this sit for about 15 minutes until the juices begin to flow.
Attach a candy thermometer to the side of the pot. Make sure the bulb is cover with juice. Stirring frequently, bring to a boil over medium high heat. Once it starts to boil, continue stirring until the mixture reaches 212°F.
While that is heating up, in a small bowl combine the rest of the sugar and the cornstarch. Mix it up well and make sure there are no lumps. T
Stir the sugar mixture into the boiling cherries. Add the almond extract.
Stirring continuously, bring the temperature back up to 212°F. Remove from heat.
Ladle the hot filling into one hot jar at a time, leaving 1/2 inch of headspace. Remove air bubbles. Wipe the rim of the jar and attach lid and ring. Fill and close the remaining jars.
Place the jars in a waterbath canner and process for 15 minutes for pints or 20 minutes for quarts. Remember to adjust processing time for your altitude.
After processing, remove the jars from the canner by lifting them straight up out of the water and place them on some towels out of drafts. Let them sit undisturbed for a minimum of 12 hours and up to 24.
Check the seals. Clean the jars, label and date, and put in your pantry.
Jars that aren't sealed should be reheated and reprocessed with new lids, or put in the fridge and used within 2 weeks.
This recipe gives me a little over 6 quarts, or 13 pints.