| User | Post |
|
9:30 pm
August 7, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7627 | 
|
|
|
Cherry Pie Filling to can
2 quarts (8 cups) sour pie cherries, pitted
2 1/2 cups water (I used the juice from the frozen cherries)
6 tablespoons cornstarch (I used clearjel)
Combine pitted cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat. Combine remaining 1/2 cup water and 1/2 cup sugar, cornstarch, and salt. Mix until cornstarch is well dispersed. Add to the cooked cherries; stir just enough to distribute starch into cherries. Bring to a gentle boil and hold for 1 minute. Pour while boiling into hot jars to within 1 inch of top. Place lids, and screw on bands firmly. Immediately place into a boiling water bath or steam canner and process for 30 minutes at sea level (add 2 minutes processing time for each 1000 feet above sea level). (Recipe courtesy of Utah State University Extension.)
Note: this recipe yields 2 quarts. I did the math for 7 quarts and it actually made almost 8 quarts — using the extra tomorrow!
I also added 1 Tbl almond extract for the 7 quarts.
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
11:25 pm
August 7, 2009
|
wvhomecanner
| | North Central WV | |
| Moderator
| posts 3015 | |
|
|
Oh, sounds wonderful, especially with the almond extract!
Dede
|
"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
|
|
|
7:06 am
August 8, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7627 |
|
|
|
DeDe, I'm so glad you introduced clearjel to us!! It works so wonderful and makes the filling look so beautiful, not at all like the cornstarch I used in my apple pie filling last year! I think that's why I'm so happy with it this recipe……..it's probly just the clearjel! 
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
9:37 am
August 8, 2009
|
WV_Hills
| | |
| Guest
| | |
|
|
Years ago I made a lot of apple pie filling using cornstarch, and it was better than a frozen pie when I used it in the winter to make my own pie, but the juice always looked liked paste. Not with ClearJel! It's a cornstarch, but with a different compound. The USDA recommends using it instead of regular cornstarch when canning.
|
|
|
10:24 am
August 8, 2009
|
wvhomecanner
| | North Central WV | |
| Moderator
| posts 3015 | |
|
|
Well, I am glad you like it, I think it's wonderful stuff. And it is cornstarch, but modified. Here's info from the UGA who does the research for the NCHFP/USDA. Dr. Elizabeth Andress and her colleagues are wonderful about answering canning questions via email.
http://www.uga.edu/nchfp/publi…..earjel.pdf
|
"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
|
|
Contact
Login 
Register 
Search 
Home
Topic RSS 
