It is cherry season!! My favorite way to buy cherries for canning is prepitted in 5 kg buckets. Its cheaper and saves a lot of time.
Recipe originally from http://web1.msue.msu.edu/msue/imp/mod01/01600844.html
How To Can Cherry Pie Filling
- 3-1/3 cups Sour cherries, Fresh or thawed
- 1 cup Granulated sugar
- 1/4 cup + 1 tbsp Clear Jel
- 1-1/3 cups Cold water
- 1 tbsp + 1tsp Bottled lemon juice
- 1/8 tsp Cinnamon (optional)
- 1/4 tsp Almond extract (optional)
- 6 drops Red food coloring (optional)
- 6 quarts Sour cherries, Fresh or thawed
- 7 cups Granulated sugar
- 1-3/4 cups Clear Jel
- 9-1/3 cups Cold water
- 1/2 cup Bottled lemon juice
- 1 tsp Cinnamon (optional)
- 2 tsp Almond extract (optional)
- 1/4 tsp Red food coloring (optional)
1 Quart Jar
7 Quart Jars
- Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic
- acid solution (see ascorbic acid).
- For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
- Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring.
- Stir mixture and cook over medium high heat until mixture thickens and begins to bubble.
- Add lemon juice and boil 1 minute, stirring constantly.
- Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace.
- Adjust lids and process immediately.
- Process pints or quart for 30 min, under 1000 ft altitude. 35 min 1001 - 3000 ft, 40 min 3001 - 6000 ft, 45 min above 6000 ft.