Water Bath Canning: Cherry Pie Filling
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- Опубліковано 26 сер 2024
- Make your own home-canned cherry pie filling! Use fresh or frozen tart cherries--we like Montgomery the best. The beautiful red filling looks especially elegant in Weck liter jars and is a great convenience to have on your pantry shelf.
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OMG!!! Best cherry pie recipe ever! My family gave me a blue ribbon for the pie I made. I will make this one over and over again. ❤️
I made your cherry pie filling last night. I made six quarts. It’s a great feeling to know I’ll have treats for my family this fall and winter. I have five children ages 11-22
Pam, thank you, thank you, thank you, thank you! You took the fear out of canning for me! In the last two weeks, I've pressure canned bone broth, made apple and cherry pie filling and water bath canned that, and then made apple peeling jam! I feel so accomplished to be putting things I've made in my food storage! As an aside, I've also freeze dried bone broth to make my own chicken bouillon and our chickens are giving us at least 18 eggs a day, and I've freeze dried them! My gratitude for your teachings knows no bounds at this point! My grandchildren are even learning about food storage and it's importance now, years after their Moms became inactive at Church. I send my love from my family to yours! Thank you!
What a great recipe! I found 8-ziplocks filled with pie cherries, all the way at the bottom of the freezer… they were packed in a 2 gallon ziplock, labeled 2004!!!
I thawed them out , and then tasted the juice… it was so delicious… so I made 8 pints + 3/4 quart of the Cherry Pie Filling! Even with the cherries being 17 years old, the combo was absolutely mouth watering!
I LOVE that! Congratulations! So glad it all worked out for you.
0:15 I think we all presumed that you courted one boyfriend at a time, but the thought of you being dogpiled for free cherry pie is also adorable.
I was always a one guy at a time gal, and he had to be smart and make me laugh. So of course I fed him cherry pie!
Thank you for this recipe.
I just came over from That 1870s Homestead, someone over there recommended your channel. You did a beautiful job on the pie filling! I love the Weck jars, I’m going to have to break down and get some one of these days.
One thing I wanted to mention about your canner, it’s fine to can without the lid, however, you will be cooking your product longer because the water will take a lot longer to come to a boil without the lid on. Some things I wouldn’t care too much about, but other things, like peaches, I only want to cook them as long as I absolutely have to. We all have to do what matters to us.
I really like your teaching style, it is very straightforward and clear. Thanks!
Just a note added, I think you meant Montmorency tart cherries, not Montgomery. I have a Montmorency tree and I’m busy canning!
Actually, you should run a little experiment on your own to test out that theory. You might be surprised how little the difference is with that volume of water! Thanks for watching.
As a kid, I always wanted cherry pie, not cake, to celebrate my birthday! What a treat this video has been!
I'm so glad that I found and subscribed to your channel. You are by far the best at explaining step by step instructions. I had not thought about making Cherry pie filling. However now that you have shown us how and what to use to make it easier. I will try your recipe. I did watch your pie crust and will make it. Thank you for all the time that you take
to show us the things that you have done and perfected.
Thank you for your lovely comments--we appreciate your subscribing to our channel! I hope you have lots of fun and satisfaction with making the pie filling and the crust.
Thank you so much for the wonderful memory. That sauce took me straight back to my mom making something similar to put on the top of the strawberries on cheesecake, and my mom's been gone for close to 20 years. ❤️❤️
Maple: Thank you for sharing your experience with your mom. Jim
I can’t wait to try this recipe, thank you for sharing! Also, got my jam pan today! I really appreciate you Professor! 💕👍♥️
Thank you! I love my jam pan and use it all the time and I bet you will too!
Awww picnic dates with cherrie pie! I adore baking and cooking for others, it's one way to say I love and care for you, and I have been making pie for a long time as well (I'm only 15 though lol) ♡
Thankies for teaching us how to make this and can the filling as well. I have extra filling i need to can because of a large harvest and I have cherry danishes baking right now :)
Have a good day
Love that! Thanks for sharing!
Oh my Pam !! I just saw this and the Apple Pie Filling videos and I have to say … Those are the prettiest cans of food I have saw ! Thank you and Jim for all your wonderful videos, I have learned a lot from watching them . Blessings to you both !
Hi! I found your chanel just the other day and i have almost gone thru all your videos.
I really like that you use grams and liters witch its not that regular when watching videos from the states. The weck jars that you use are lovley! They are what i have to use here in Sweden. Ball and Kerr are to expensive for me, 4 to 6 usd each and the weck is 2 to 3 usd.
Keep up the good work!
Thank you for your kind words and for watching. I am so pleased the videos are useful for you. I really love the Weck jars and wish I could get them for your price! they are 5 and 6 USD here, while the Ball and Kerr are about 1-2 USD.
Thank you for an excellent teaching demonstration. My cherry pie filling made today is terrific. Next up, mastering the 1-2-3 pastry. 👍🥰🦁🇨🇦
Wenyd: Wonderful! Let know more of your successes. Jim
Mmmmmm goodness that looks delicious!!!! Clear jell is difficult to get here in Australia but I’ve finally found the equivalent wooohooo!!! Can hardly wait to give this a go. Thank you kindly for your recipe and tutorial!! 💓
So glad you found an equivalent! That is awesome!
Anne, I’m also in Australia, could you tell me what you found to replace clear jell and where you found it please 😊
Absolutely beautiful I have enjoyed this video so much makes me think I could do this Thank you and Jim
I usually use a store-bought sugar free cherry pie filling, the only one that is sugar free. Is there a method to make something that has less sugar? For pie loving diabetics. Thanks so much. You are the person to watch for canning.
I just ordered 10lbs of these cherries! Can’t wait to get them and make this pie filling!! I think I’m going to make cherry fried pies with it 😍
That stainless steel jam bucket is the bomb! I'd love to have one of those.
Yes it is--one of my favorite kitchen essentials.
Where did you find your jam bucket?
I love your videos! I am learning so much from you. Thanks so much!
You are so welcome!
Yay! That recipe is perfect for the holidays. Thank you for sharing ☺️
I agree! So nice to have jars ready on the pantry shelf for making a quick pie. Thanks, as always, for watching and for your comments.
Once again, Pam, you have aced your demo😎 I've had 4 qts of cherries sitting in my freezer for months, awaiting canning lids and finally I'm all set! Thanks so much! I rely on your expertise in all things food preservation 💞 P.S. I'm in Wisconsin where we grow lots of cherries but I still have to buy frozen, unless I want to pick, wash and pit them (forget it! Did that once and never again😎)
I'm with you on getting frozen. Been there, done that once as well, and that was enough! Thanks for your comments.
I've just started to follow you and LOVE your cherry pie filling recipe. I'm new to canning and that video/recipe was a dream! It's sooooo delicious with the cinnamon and almond extract. I had some extra cherry juice so I made a batch of jelly with the same additions - delicious!
Wow that does look delicious, getting the pie thickener here in Australia can be a challenge.🍒🍒🍒
It is good. I have found the pie filling lasts only 6-8 months on the shelf. I was hoping for longer. Thanks for watching.
I just love watching your videos I have recently started canning we lost are son this past Christmas he was only 25 so I just needed something to help me cope and this was it I feel like I'm doing what I am supposed to be doing and my family gets to be taken care of this way as well I love your bag meals and well everything you do and I know I can trust what you are doing . Thank you for sharing all your yummy recipes with us I have made several things from your channel.
Hi, wow we got tart cherries today. I paid $25 for 10 pounds. I'm in Southwestern Ontario Canada. Thank you for showing us how to do it.
That is awesome! I wish we lived near where we could get them fresh. So glad the video was useful for you.
I always use sour pitted cherries for my cherry pies. They are my favorite to use for pies.
Me too! Yum!
Absolutely an enjoyable video. I’m going to try this and see how it goes. Thank you
Pam curiosity, how many pies you make a month?
I took a break from canning for a few weeks but decided to can cherries now, so your videos are the first place I go to get ready for this. Love your work. I had purchased the Presto Canner and have used it for months since my kitchen stovetop is electric and not sturdy enough for a traditional pressure canner. Thanks for the videos about the Instant Pot Max and Presto Electric canner.
You are very welcome. We are videoing the adjusted meat sauce video today, so it will be posted in a few days..
What is the name of these canning jars and where do you get them?
Another one of my favorites ... thanks for sharing how easy it is.
It is easy. I love having jars of pie filling ready to go. It makes it so easy to put a pie together in just a few minutes.
Getting ready to make pie filling. I love clear jell! We live in cherry country. When we miss picking pie cherries ( they are first to come on), we use Bing cherries. I actually like the Bing cherry pie filling better.
I love that big bucket style mixing bowl!
Oh wow! It's a pan too. I'm in love 🥰 lol.
It is a 9 liter maslin pan from Amazon. It is one of my favorite pots of all time!
Looking forward to the pie crust video 💕✌️🌱
The video is finished and will be released on Friday. I am excited too! It is a bit different than what you might expect so let me know how you like it. Thanks for your comment.
I am fairly new to your channel and enjoy and share your videos a lot. I have learned a lot and I am fairly experienced. So happy to come across this recipe to can cherry pie filling! My family lives in the Traverse City, MI area and are cherry farmers so I get all the cherries I want. Previously I dehydrated but since getting my freeze dryer, I have been processing them that way. I am excited to use some for cherry pies, my favorite!
This past year it was so sad, the processors wouldn't take the sour cherries (Montmorancy -not Montgomery) so the farmers ended up just dumping them! I am going to check into sourcing some dry ice and shipping costs for next year. Since the cherries are free, it may be worth it.
Hi and welcome. So glad you found us! Wow--I can't believe they just dumped those cherries. And how lucky you are to have that resource.
I just love to watch your videos. You are so informative and thorough. I really appreciate that . Can you please make some videos making meals/recipes with your canned goods?
Great suggestion! We are starting to do that at the end of some of our videos. We are filming one this week-end, in fact, that we will post next week. Thanks for the suggestion.
Awesome video. I just found your site and I am enjoying your videos very much. Thank you so much.
You are very welcome! We are happy you found us!
Almond flavor really enhances cherry pie filling. This looks delicious.
Yes it does. I learned that from my mother years ago when she taught me how to bake pies.
Oh I can't WAIT TO MAKE THESE! Thank you!
You are so welcome! It is very yummy. Ours is all gone now, so I need to do a new batch.
@@RoseRedHomestead I haven't done this yet but did try the canned cherries. They are soft...are they supposed to be? They aren't crunchy like I would like. Have you tried any pickle crisp in the jars with the cherries 🍒? This is my first time trying to can cherries. Maybe I did something wrong?
Hi Pam,
I ran across a recipe for cherry pie filling that uses sweet cherries. It is in the Bernardin Home Preserving Canning book (Canadian sister book to the Ball Blue Book last published in 2013). The recipe is named Lots of Cherries Pie, and has a variation for sweet cherries (pg. 41)! I went on the hunt for a sweet cherry recipe as I have a couple of big bags in my freezer and can't find the tart cherries at this time in my area. The recipe reduces the amount of juice and sugar and increases the lemon juice. If you have a contact email, I would be happy to send the recipe to you.
Cherry pie is my hubby's favorite. I will be making this and your crust also. All the info between the two videos are great and explain the process so well. The cold filling into a cold crust will make the perfect pie! I am just waiting for my ClearJel to arrive.
Happy Anniversary of the first moon landing! Hubby and I are both scientist and always go star and moon gazing on July 20 - a standing date every year to celebrate!
Katy
Thank you for your comments and for the information on Bernardin. I had no idea they even existed! I have ordered the book and look forward to going through it when it arrives. Bernardin has some beautiful vintage jars as well that I am going to try to track down!
@@RoseRedHomestead I am thinking it will work because it uses the Clear JEL right in the recipe as the pie filling is prepared. There is a pie filling using sweet cherries in the All New Ball book but it adds the cornstarch afterward requiring heating before it goes into the crust. As soon as my Clear Jel arrives, I will be giving it a go!
I’m going to have to buy some of these jars like yours. It looks beautiful
Yes, they are. Thanks for watching.
This is what im looking for. I want to make fillings for storage, but so many on here only show recipes for short term use. We only have cherries available for a couple days per year, so tobe able to store them would be great
Glad it was helpful! Jim
Thank you, you make canning so easy
Our pleasure 😊 Jim
Love your videos Pam!
And Jim!
Thank you!
Beautiful! Thanks for sharing
You are so welcome!
So excited to re-watch this video! Some neighbors gave us 2 gallons of frozen cherries from their tree and I have not processed them, yet. They are in one giant block of freezer bag with all the juice inside. 🏆❤️🏆
Oh that is making my mouth water! How lucky for you.
@@RoseRedHomestead You know, I just didn’t want to mess up the pie filling after being gifted the cherries, so I pulled up your tutorial. Thank you so much for your gift of teaching and inspiring! ❤️🏆❤️
@@lmullens75 How nice of you to share that. You will do great with that pie filling. I am working on a peach pie filling video right now!
@@RoseRedHomestead yay! I just brought home a box of peaches on Tuesday & saw your peach canning video come up, today! Must be peach season everywhere! (Ours came from the Colorado peach truck).
@@lmullens75 I think it is. Our local community celebrates Peach Days in late August.
Yum! Looks wonderful. Thank you for sharing. I wonder how some of those red hot candies might taste in cherry pie filling. OBYW the link to that recipe is dead 404.
You should try it!
I love those jars!
Me too!
Can you share the brand name of the beautiful jars you used to canned the pie filling? Thank you, good video!
We just processed 17 pounds of tart cherries yesterday that we picked at an Amish farm….. the price was only $2.50 a pound😊 incredibly good price:)
They are Weck jars and are available on Amazon. That is a fantastic price! We can't seem to find tart cherries in our area, sadly.
tarte cherries. i have an orchard behind my house. if you need tart cherries, order from northern Michigan farms. ie, Traverse City or Leelanau county Michigan. Central Lake MI also has a good online shop for frozen tarte cherries. 20 lbs for 100 bucks. at least 10 pies worth. roughly 10 bucks a pie.
Thank you for that information! Very valuable for me.
I found these same cherries ( 2- five pound bags) at Walmart. They were delivered in the same large box with dry ice. The cost was more, as most things are now, just barely under $100. Looking forward to making the pie filling. Thanks for the video,
Rose, I know this video is 4 yrs old but did you enjoy the filling and would you make it again?
I just started canning in the past month and your wonderfully, clear and detailed instructions are encouraging me to keep going and try new items. I appreciate that you not only provide step by step guidance but also explain the "why" behind what we are doing. May I ask where you purchased your large measuring bowl? THANK YOU for your inspiration and I look forward to learning more from you!
You are so welcome!
They look wonderful!
Thank you. I have used up all that batch and made another one since that video was made.
That is beautiful pie filling
Thank you---and the best part is how it tastes! Thanks for watching.
Thank you for this recipe!
My pleasure 😊
Thanks for this. I was wondering how the sure - jell would behave.
"Boyfriend, one at a time of course", oh lol you make me laugh!
Perfect! Thank you so much for sharing this video.
I have a large cherry tree in my back yard and will be canning this recipe this year. Pitting the cherries is the worst part. Do you have any advice for easily pitting cherries?
Yes...I buy them already pitted! LOL! That is a job I dislike as well--it is very time consuming. Thanks for watching!
I use a paper clip with one loop bent out. You just take the stem off the cherry, push the loop end of the paper clip into the stem end of the cherry and around the pit and pull it out. It’s quick and easy and it doesn’t smash the pie cherry like a cherry pitter does. I have a Montmorency tart cherry tree, so I have a LOT of cherries to deal with every year!
I water bath can my homemade soups, pasta, and jelly. I need to start doing some pie fillings. I did freeze peaches for filling. I should have canned them.
I’ve watched this two times now to prepare for canning…. Both time my Siri responded to you saying “Hey Siri…” 😂
Wonderful! Thank you so much
You are so welcome!
Yay! I just ordered my cherries!
Rewatching!
Those jars of cherry pie filling are so pretty. Made my mouth water. Do you by chance have a link of where you bought your jelly pan?
Yes, here it is: www.amazon.com/gp/product/B0000C0TFF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Love cherry pie
Yum! Thank you so much for teaching us how to do this.
You are very welcome.
Beautiful!
You are a lovely lady and I appreciate your videos
Thank you so much! It is wonderful to be appreciated! Thanks for watching.
Just canned 3 quarts using the information provided.
So how do you prepare the cherries if youre only cooking the juice for the filling?
I love that wire spatula you used to mix the dry ingredients! Where can I get one of those?
That is so old that I don't remember for sure where I got it. You could look on Amazon to see if they have something similar.
A good looking lady that makes cherry pies?
Where do we sign up?
Good day, Miss Pam and Mr. Jim! Have you made a video for strawberry pie filling? Or, would it be the same as this but substituting strawberries? Would I use fresh or frozen strawberries? Thank you so much for continuing to share your knowledge! You are an amazing educator and your videos make following along quite easy. Thank you for that!
We have not done a video for strawberry pie filling. I think it would be close to the same and you could use either fresh or frozen. You might experiment with enough filling for one pie to see how it would work.
Pam these are lovely. When you thawed the cherries 🍒 did you heat them up on the stove or did you blanch them? I know you said they were warmed.
I heated them on very low heat. I did not blanch them.
That cherry pie filling looks so beautiful. I can totally understand why people use Weck jars. I tried not to buy any. I even bought vintage glass lids made by Ball, Atlas and Presto. Then I had to buy the small Weck rubber seals for my regular mouth glass lids which exposed me to pictures of Weck jars. I truly tried not to like them, especially when a fellow canner said she was switching to Weck for “her family’s sake..don’t want to expose my family to evil plastic lids....”. Oh please!!! Her husband might have fallen for that lame excuse but women know the truth. She wanted those pretty Weck jars at any price. So she blew up the plastic fear in her husbands mind so he wouldn’t mind her replacing her Ball jars. Then I found the Weck website. OMG!! I love the Tulip jars. Okay, I figure maybe I can be like you and maybe stop at 90 jars. So far I’ve only bought 24 jars. At least when you showed your Weck jars you were honest about why you wanted them. Oh sure, they probably are safer because everything is in glass, but we’ve been around long enough to know people haven’t died from Ball’s metal plastic lined lid! You said it truthfully, the real reason anybody wants these Weck jars is it’s the way they look. They’re the prettiest thing in the canning world.
You nailed it!
Amazing
Thanks!
That looks awesome !! But....if I were your cameraman I would be wanting a taste from the knife before it went into the sink !😊😁😁
That looks amazing! And the weck jars are beautiful. Never used those before. May I ask where you got your jam pot? Thanks for the videos!
Thank you! I just started using the Weck jars and love them. I am now posting all equipment links on our Facebook page so I don't have to paste dozens of links into individual comments. Here is our FB link--just scroll down until you see the image of the pot: facebook.com/RoseRed-Homestead-101761145228602
I'm sorry did you say Olive seasoning
Thank you so much for making this for us to see! I am curious about the fact you have weck jars that are a little more than a quart. Do you take that into account when you waterbath it? Shouldn't it be a bit longer? You do take it into account with the 500ml jars in another video.
Where do Ivette the jars ur using
What do you think about using the dehydrated tart cherry's? Pitted and suggared but not candied, 1 lb 4 oz bags before rehydration. Rehydrate in the same fashion as the juice is made in your receipe using hot water and sitting about an hour or 2? Since there is 7g of sugar added per 1/4 cup we should be able to reduce the sugar by a cup, I would think we need to reduce sugar though. Am I on the right track?
I love 🍒 also, I just bought cherries.
Wonderful! I don't have enough to can this year--they are so expensive at the farmers markets around here. Jim just brought home a bag from the grocery store and I just want to hoard them all to myself!
GFS stores carry frozen red tart cherries
If I don’t have clear jel, can I use corn starch and still get the same results. I was just thinking that years ago, women made cherry pie filling and I’m sure they didn’t use clear jel, as corn starch was what most all homemakers had. Thankyou in advance!
I use corn starch in cherry pie filling when I am not canning it. Canning pie filling with flour or corn starch does not produce the best results. New products come along all the time that do a better job and I think ClearJel is one of those.
Cornstarch alone in jars gets runny again & funky-cloudy when cooking in the oven. If you don't own the special clear-jel, just omit it & can it runny. Lots of folks wait to thicken it with regular cornstarch after opening their jars right before making the pie that way.
Good morning! Thank you so much for all the effort you and your husband put into producing these videos. I have a quick question... where can I find that flat-bottomed strainer/ladle?
I can't remember where I got that. I just checked Amazon to see if I could find it there, and couldn't. I think I got it at a kitchen store. Sorry--that wasn't much help, but thanks for watching.
Can you can strawberry pie filling? If not, why?
When you thawed the cherries did you just cover them or measure the water to equal the amount you needed?
I did not measure the water. I put a little water in the pot and as they thawed, they made more juice.
I am new to your channel. I am in SC. As a child many moons ago lived in NM for a few years. Where are you? I really enjoy your channel.
Hi and welcome! Thanks for joining us. We are on the Colorado Plateau near Zion National Park in Southern Utah. I have also lived in NM right on the Texas border near El Paso.
Cannot find the recipe
Ms Pam, I want to make some canned pie fillings to preserve. My son is diabetic ane I was wondering if I can use splenda or any kind of sugar substitute in place of sugar. Thank you in advance
Good Morning, my question is; Can I make and can strawberry rhubarb pie filling following this recipe.
Hi Anne. Hope you can answer this because I can’t find an answer anywhere! Can I use this recipe to can raspberries BUT NOT add clear gel or any kind of thickener. I want to just thicken the pie filling with cornstarch once I open the jar to use it. PLEASE ANSWER
I'm not seeing a link for the cherries, is it defunct?
Please go to the Thumbnail and click on Details and the Recipe is close to the top of the information. Jim
Well, while awaiting to see if anyone could reply to my below comment, I made the cherry pie filling. We took 4 bags bought from Sam's club and placed them in my large pot. Added 4 cups of cool water and 4 cups of boiling water over them. Covered them and when I got up this morning, they were nice and tender. Wonderful flavor. They were then strained and there were only 4 cups of concentrated flavor left. Added 5 more cups and reduced the sugar by 2 cups. The remainder of the recipe was followed. I got 7 quarts and 1 1/12-pint jar. Packed full of cherries. They were the Tart Montgomery dehydrated cherries originating from Michigan. The bags were 20 oz bags at $11.88 per bag and no shipping. The only real disadvantage to them is that the color is a cross between burgundy and brown. Flavor is right on spot! Thanks for the recipe.
This sounds great! We get ours from Costco. Jim
I love your pan. Where did you found it ?? Great recipe.
It is a maslin pan--here is the Amazon link. www.amazon.com/gp/product/B0000C0TFF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Pam, after you drained the water from your Cherries did you add cherry juice or water to the Cherries? If so, how much? Or was the juice in the Cherries from the Cherries just sitting there?
As stated in the video I added some water to the cherries to thaw them, then drained that water along with juice produced by the cherries as they thawed.
Just found your channel! My mom and you look and sound like sisters, even. You are also both wonderful teachers! If you know what the official name for your large pan is, I would love to buy her one. We also have an induction cooktop, so it may be good to have one over here, also. ;-) Huge hugs from Oklahoma.
Welcome!! And I could use another sister! That pan is a jam pan, or better known as a maslin pan. Here is the link on Amazon--oh my goodness--the price tonight is half of what I paid. Wow. www.amazon.com/gp/product/B0000C0TFF/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1
RoseRed Homestead Thank you so much for the reply! I searched around last night and found it! I wasn’t sure if that price plus $40 shipping was good because the US seller of the same item wanted $99. Guess, I’m buying it. Lol 🏆
🙏🏻😊