Cherry Pie Filling

Canning pie filling is not something I do every year. We only have cherry pie a few times a year, but it’s nice to be able to use your own pie filling. 

Probably the hardest part about canning cherries, is pitting them. Luckily there is a local cherry plant about 15 minutes away from where I live. So I buy them pre-pitted.

When canning be sure to use recipes that have been tested and approved by the USDA. {I use my Ball Canning Cookbook a lot and they have it online so you don’t need to purchase one.} 

Another good resource for canning recipes is your states extension center. That’s where I found this cherry pie filling recipe along with several others. 

Pie Filling Recipes {the cherry pie filling recipe is on the third page}

This recipe calls for Clear Jel. It is a modified cornstarch that doesn’t breakdown and become runny over time. I asked my local grocery store if they had it and they didn’t but they had Ultra Gel, which was supposed to be the same type of product. So that’s what I used.  For more info on where to get Clear Jel in Utah go to the  pie filling recipes and scroll through to the last page. I'm sure there are plenty of places to buy it online as well.

These recipes are from the Utah extension service and our state is high in elevation the processing time may be longer than what is required in your area.

If you find a recipe from your state’s extension center it the processing time should be correct. If you use a recipe from the Ball Canning Cookbook you may need to adjust the processing time using an altitude chart.

Now go make yourself some cherry cobbler or cherry pie. You can find my pie crust tutorial here. Another delicious dessert you can make with fresh cherries is cherry crisp.