Homemade Cherry Pie Filling | Canning

Homemade Cherry Pie Filling

Canning cherry pie filling is not as intimidating as you might think. And if you are just excited to do it, that’s even better. That hint of cinnamon really enhances this recipe and makes you want to eat it straight from the jar.

I had always pitted and froze the cherries to make into a single pie each time. And now that I’ve canned my own pie filling, I’m pretty excited to be able to open a can, dump it and make my next dessert. Or eat the cherry pie filling right from the jar.

Use your homemade cherry pie filling in pies, turnovers, over ice cream, muffins and cobbler. No need to only buy what you can eat when you can them for later. Not to mention the cost is less.

We’ve got several cherry recipes, from cherry chocolate jam, cherry muffins, cherry jam, cherry cobbler, cherry glaze for ham and lemon cherry muffins to get you started.

What Ingredients are Needed?

• fresh cherries or frozen cherries, washed pitted & thawed

• cherry juice (this is collected from thawing the cherries)

• sugar

• bottled lemon juice

• clear gel

• ground cinnamon

Do I Use Frozen or Fresh Cherries?

Complicated, but not complicated answer. Cherries will need to be frozen and then thawed. The reason being, the thawing process will give you the juice you need (and more than you need), to make the pie filling.

You can wash and pit your cherries and then freeze them and thaw when you are ready to make the pie filling. This allows you to not have to rush to make the filling as soon as you get the cherries.

What Kind of Cherries Do I Use?

We used black cherries for canning our homemade pie filling. It’s similar to what you would find in canned cherry pie filling from the store. They are sweeter than using a tart cherry and a bit larger.

Can the Cherries be Canned in Quart Jars?

We followed the guidelines from Ball Canning and they only recommend canning in pints. For a 9 inch pie crust, you will want 2 pints of cherry pie filling to make one cherry pie.

Tips For Canning Pie Filling

• Wash and pit the cherries before freezing

• Place towels on counter when pitting cherries

• Use a cherry pitter to pit the cherries quicker

• Use a pot bigger than 5 quart Dutch oven as it will not be filled to the brim!

• Frozen cherries are needed so they can thaw and collect the juice

• Collect extra cherry juices for drinking and jelly!

Print Recipe

5 from 1 vote

Canning Cherry Pie Filling

Discover how to easily can cherry pie filling at home and enjoy that sweet, tangy goodness whenever you want! Learn the simple steps to preserve your cherries for pies, cobblers, and more!

Course: Canning, Meal Prep

Cuisine: American

Author: Regina Sober

Equipment

• canning utensils
• Stock Pot
• Ladle
• Ball Canning Book
• Water Bath Canner
• Cutting board
• 6 quart Dutch Oven
• Fine Mesh Strainer
• Colander
• Mixing Bowls
• Cheesecloth
• Large Measuring Cup

Ingredients

• 15 cups frozen washed & pitted cherries we use black cherries
• From the cherries you will collect 4 cups of cherry juice. Use the rest of the juice you collect for other recipes.
• 1/4 bottled lemon juice
• 3 1/2 cups sugar
• 1 cup clear gel
• 1/2 teaspoon ground cinnamon

Instructions

• Wash the cherries and drain the water.
• Remove the stems and pits.
• If using a pitter make sure the pit is removed.
• Place the cherries into a freezer bag and freeze over night or least a few hours.
• Allow the cherries to thaw.
• You can also place the frozen cherries into a colander and let drain into a bowl. (You may need to set up cherries in several colanders).
• Measure out 4 cups of cherry juice and use the rest of the juice for cherry jelly.
• Start water bath water.
• In a bowl, mix sugar, cinnamon and clear jel.
• Add the cherry juice into a large pot. (5 quart pot will be completely full) and start to heat.
• Add the bowl of sugar, cinnamon 7 clear jel.
• Gently stir to remove the lumps.
• Let the juice thicken and then add lemon juice.
• Bring to a boil and carefully add the cherries.
• Stir, making sure you get the bottom so it does not boil.
• Bring the cherries back to a boil and then remove from the heat.
• Fill clean pint jars with cherry pie filling, leaving 1 inch headspace.
• Clean rims with wet sterile paper towel and place lid on and hand tighten band.
• Place jar into hot water (hot pie filling into hot water bath).
• Once at a boil, process in water bath for 35 minutes and then turn off.
• Allow jars to sit in the water for 5 minutes, before removing.
• Place on counter lined with a towel and cover with a towel as well to cool over night.
• Check jars to ensure all lids have sealed.
• Date & label jars, you can remove the bands.

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