Preserving Homemade Cherry Pie Filling
In the heart of cherry season, learning how to freeze and can cherry pie filling is a valuable skill for home cooks. This article provides a comprehensive guide on freezing tart cherries and a home canning recipe using a water bath canner.
## Freezing Tart Cherries
Freezing is an excellent method for storing cherries for future use in pie fillings. Here's how to freeze tart cherries:
1. Pit and prepare the cherries by removing any stems or debris. 2. You can freeze whole cherries or mix them with a small amount of sugar syrup (1 part sugar to 4 parts water) to help preserve color and flavor. 3. Spoon the mixture into airtight, freezer-safe containers or freezer bags, pressing out as much air as possible before sealing. 4. Label and store the containers in the freezer for up to 6 months.
## Canning Tart Cherry Pie Filling
Canning provides a longer shelf life and can be stored at room temperature. Here's a recipe for canning tart cherry pie filling using a water bath canner:
### Ingredients
- 6 Quarts Tart Cherries - 7 cups Sugar - 1 ¾ cups Clear Jel (a thickening agent commonly used in canning) - Cold Water (mixed with collected cherry juice from pitting to equal 9 cups) - ¼ cup Lemon Juice - 1 tsp Ground Cinnamon (optional) - 1 ½ tsp Almond Extract (optional)
### Instructions
1. Prepare cherries and juice by pitting the cherries over a large bowl to collect the juice and seeds. Set aside the juice and strain it to remove any seeds or pulp. 2. Sterilize jars, lids, and rings by washing them in hot soapy water and then keeping them in boiling water until they are needed. Prepare your water bath canner according to the manufacturer’s instructions. 3. In a large, heavy-bottomed stainless steel pot, combine sugar, Clear Jel, cinnamon, almond extract, and the water mixture (including the collected cherry juice). Mix well. 4. Bring the mixture to a boil over medium heat, stirring constantly. Continue boiling until the mixture thickens and begins to bubble. 5. Add the pitted cherries and lemon juice, and bring to another boil while stirring constantly. Remove from heat. 6. Ladle the hot pie filling into the prepared jars, leaving 1 inch of headspace. Remove any air bubbles by running a non-metallic utensil down the sides of the jars. Adjust the headspace if necessary. 7. Wipe the rims with a clean, damp cloth and apply the lids and rings. Tighten the rings fingertip tight. 8. Carefully place the jars into the water bath canner, ensuring they are covered by at least 1 inch of boiling water. Bring the water to a boil and process the jars for 35 minutes. 9. Remove the jars from the canner and let them cool on a wire rack. 10. After 24 hours, check the seals by pressing on the top of each lid. If the lid does not move and the seal is tight, the jar is sealed properly and ready for storage.
### Tips and Notes
- Store sealed jars in a cool, dark place for up to a year. - If a jar does not seal properly, store it in the refrigerator and use within a few weeks. - While tart cherries are best for pie filling due to their acidity and flavor, other types can be used by adjusting the sugar and lemon juice accordingly.
With these tips and recipes, you can enjoy homemade cherry pie filling throughout the year. Happy canning!
Incorporating the skill of water bath canning into your lifestyle extends the longevity of food-and-drink products, such as this home-and-garden recipe for canning tart cherry pie filling. By following the provided canning recipe, you can cook and store tart cherry pie filling for future use, adding a delicious touch to your cooking repertoire. Alternatively, freezing tart cherries is an effective method for preserving them for use in pie fillings, making it a valuable skill for home cooks who appreciate the taste of fresh cherries year-round.
