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Cherry Pie Filling

Source of Recipe


From "Canning" by Sue and Bill Deaming



List of Ingredients



• 6 pounds fresh cherries
  
• 3 cups sugar, divided
  
• ½ cup cornstarch, or 1 cup tapioca
  
• 1 tsp almond extract
  
• ¼ tsp red food coloring
  






Instructions



1. Wash cherries, drain, and remove stems and pits.
   In an 8-quart pot, combine the cherries and 2 cups of the sugar; let stand 15 minutes, or until juices flow. Attach candy thermometer to side of pot so bulb is covered with the cherry mixture. Bring to a boil and cook until internal temperature reaches 212° F.
   
   
2. In a small bowl, combine the remaining 1 cup sugar and the cornstarch or tapioca. Stir into cherry mixture. Stir in almond extract and red food coloring and cook, stirring constantly, until mixture reaches 212° again.
   
   
3. Ladle hot mixture into prepared jars, leaving ½-inch headspace. Attach lids and bands, and process immediately in boiling-water canner 30 minutes for both pints and quarts.
   
   






Final Comments


If you have a large pot, you can safely double the recipe.