Preserving the vibrant taste of summer cherries to enjoy all year round is simpler than you might imagine, especially when crafting your own homemade cherry pie filling. This guide will walk you through the easy process of canning cherry pie filling right in your kitchen, ensuring you have a delectable supply for pies, desserts, and more, whenever the craving strikes.
There’s nothing quite like the robust flavor of a homemade cherry pie, especially when it’s filled with fruit you’ve preserved yourself. For many, including my own family, cherry pie is a beloved classic. Each year, we dedicate time to processing an abundant harvest of local pie cherries, also known as sour cherries, to create numerous jars of this intensely flavorful filling. These particular cherries, thriving in cooler northern climates where sweet varieties might struggle, offer an unparalleled tartness and vivid color that truly shines in canned goods. While they may require a bit more effort to pit due to their softer flesh, the exceptional taste they impart to your home-canned pie filling makes every minute spent well worth it.
Embracing the art of home canning not only allows you to capture the peak freshness of seasonal produce but also grants you the satisfaction of knowing exactly what goes into your food. With a pantry stocked with homemade cherry pie filling, you’re always just a step away from a delightful dessert, whether it’s a traditional pie or a quick topping for ice cream.
Selecting the Best Cherries for Your Pie Filling
When it comes to canning pie filling, the type of cherry you choose significantly impacts the final flavor and texture. Cherries are generally categorized into two main groups: sweet and sour.
Sweet Cherries: Varieties like Bing, Rainier, and Chelan are typically in season from May to July. They are plump, juicy, and perfect for fresh eating or light desserts. While delicious, their high sugar content and softer texture can sometimes lead to a less structured pie filling that might be overly sweet once additional sugar is added for canning. They also tend to lose some of their distinct flavor when cooked extensively.
Sour Cherries: Also known as tart or pie cherries, these include popular varieties like Montmorency and Balaton. They are usually harvested from June to August, primarily in northern regions where the colder winters are ideal for their growth. Sour cherries boast an intense, concentrated cherry flavor and a brilliant red hue. Their inherent tartness is crucial for a well-balanced pie filling, as it provides a counterpoint to the added sugar, preventing the filling from becoming cloyingly sweet. This tartness also contributes to a more vibrant and authentic cherry taste that truly stands out after canning.
While both sweet and sour cherries can be transformed into spectacular cherry wine and delightful jams, such as sour cherry jam, black cherry jam, or a golden Rainier cherry jam, for the absolute best home-canned pie filling, tart cherries are undeniably the superior choice. Their unique flavor profile and bright acidity are precisely what you need to create a filling that truly sings with authentic cherry essence.
Essential Ingredients for Canning Cherry Pie Filling
Crafting a safe and delicious canned cherry pie filling relies on precise measurements and specific ingredients. Always choose cherries that are firm, ripe, and free from blemishes. Frozen cherries can also be used; if they have been sweetened, it’s important to rinse off the added sugar while the fruit is still frozen to maintain the recipe’s sugar balance.
A critical component for safely canning pie filling is Clear Jel (specifically the regular, cook-type variety). No other starches, such as cornstarch or tapioca, are approved for canning pie fillings because they can break down over time, potentially interfering with heat penetration during processing and compromising the safety and stability of your home-canned goods. Clear Jel regular type is activated when heated, creating a stable, thick consistency that holds up well in the jar. Instant Clear Jel, designed for no-cook applications, cannot be substituted.
Bottled lemon juice is another indispensable ingredient, vital for ensuring the proper acidity levels required for safe water bath canning. Its consistent acidity helps prevent the growth of harmful bacteria, making it a non-negotiable for safety. While fresh lemon juice might seem appealing, its acidity can vary, making bottled lemon juice the recommended choice for reliable canning.
Here are the precise measurements for both a single-quart jar and a larger 7-quart canner batch:
For a Single Quart Jar of Cherry Pie Filling:
- 3 ⅓ cups sour cherries, fresh or thawed
- 1 cup granulated sugar
- ¼ cup plus 1 tablespoon Clear Jel (regular, cook-type)
- 1 ⅓ cups cold water
- 1 tablespoon plus 1 teaspoon bottled lemon juice
- ⅛ teaspoon cinnamon (optional, for added warmth)
- ¼ teaspoon almond extract (optional, enhances cherry flavor beautifully)
For a 7-Quart Canner Batch:
- 6 quarts sour cherries, fresh or thawed
- 7 cups granulated sugar
- 1 ¾ cups Clear Jel (regular, cook-type)
- 9 ⅓ cups cold water
- ½ cup bottled lemon juice
- 1 teaspoon cinnamon (optional)
- 2 teaspoons almond extract (optional)
Adjusting the Cherry Pie Filling Recipe for Personal Preference (Safely!)
While home canning demands strict adherence to tested recipes for safety, there is some room for customization when it comes to flavor. You can safely adjust the amount of sugar and optional spices (cinnamon, almond extract) to suit your personal taste preferences. Feel free to increase or decrease these to achieve your desired sweetness and spice level.
However, certain measurements are critical for canning safety and cannot be altered:
- Lemon Juice: The amount of bottled lemon juice specified in the recipe cannot be decreased. This ingredient ensures the necessary acidity for safe water bath canning. You can, however, increase the amount of lemon juice if you desire a more tart, less sweet pie filling without compromising safety.
- Clear Jel: You cannot increase the amount of Clear Jel used in this recipe. Doing so could result in an overly thick filling that may impede proper heat distribution during the canning process, potentially affecting the safety of your product. You may, however, slightly decrease the Clear Jel for a looser, less dense pie filling if preferred. A good starting point would be to reduce it to approximately ¾ of the amount given (roughly 3 to 4 tablespoons per quart).
It is crucial to reiterate that no starches other than Clear Jel (regular, cook-type) are officially approved for canning pie fillings. Other thickening agents like cornstarch, arrowroot, or tapioca starch are not stable under the high heat and long storage periods of canning. They tend to break down, resulting in a watery, undesirable texture, and more importantly, they can interfere with the heat penetration required for safe preservation. This instability can create an environment where harmful bacteria might thrive, making your home-canned goods unsafe for consumption. Always use Clear Jel for peace of mind and quality results.
Step-by-Step Guide: How to Can Cherry Pie Filling
Canning cherry pie filling is a rewarding process that allows you to enjoy the taste of summer cherries all year. Follow these detailed steps to ensure a safe and delicious outcome:
- Prepare Your Canning Equipment: Begin by gathering and preparing your jars, lids, and a water bath canner. Ensure jars are clean and free of cracks or chips. Sterilize your jars by submerging them in simmering water (180°F / 82°C) for at least 10 minutes, keeping them hot until ready to fill. Lids and bands should also be kept warm but not boiled, as boiling can damage the sealing compound. If you’re new to water bath canning, a beginner’s guide to water bath canning is highly recommended before you start.
- Cherry Preparation:
- Fresh Cherries: Rinse them thoroughly, remove all stems, and carefully pit each cherry. To prevent potential stem-end browning, you can submerge the pitted cherries in a solution of 1 teaspoon of ascorbic acid crystals (or six 500-mg vitamin C tablets, crushed) mixed into a gallon of water. This step is entirely cosmetic and optional.
- Frozen Cherries: If using frozen fruit, set them out to thaw in a colander placed over a bowl. This will collect any thawing liquid, which you can measure and use to replace a portion of the cold water in the recipe, enhancing the cherry flavor. If your frozen cherries were sweetened, rinse off the sugar thoroughly while the fruit is still frozen.
- Blanching Fresh Cherries (Important for Fresh Fruit): Bring a pot of water to a rolling boil. Working in batches, add fresh, pitted cherries and cook for exactly one minute after the water returns to a boil. Drain the blanched cherries and place them in a covered bowl or pot to keep them warm. Keeping the fruit warm helps prevent thermal shock when combined with the hot filling base, ensuring a better final texture and preventing jar breakage.
- Prepare the Thickening Base: In a large, heavy-bottomed pot, combine the granulated sugar and Clear Jel. Whisk or stir them thoroughly to ensure the Clear Jel is completely dissolved and no clumps remain. This step is crucial; undissolved Clear Jel will create lumps when heated. Then, add the cold water (or the collected cherry juice, if using) and any desired optional spices like cinnamon or almond extract.
- Cook the Filling Base: Place the pot over medium-high heat. Stir or whisk the mixture continuously as it begins to warm and thicken. Continue stirring until the mixture comes to a full boil and becomes translucent and thick.
- Add Lemon Juice and Final Boil: Once the base is actively bubbling, add the bottled lemon juice. Boil for one additional minute, stirring constantly to maintain consistency and ensure even cooking.
- Combine Cherries with Filling:
- For Blanched Fresh Fruit: Remove the pot from the heat. Gently fold in the warm, blanched cherries.
- For Thawed Frozen Fruit: Add the thawed cherries directly to the mixture and return it to a boil. Once boiling, remove from heat.
- Fill Canning Jars: Immediately ladle the hot cherry pie filling into your prepared hot jars, leaving 1 inch of headspace (the space between the top of the filling and the rim of the jar). Use a non-metallic utensil (like a plastic spatula or chopstick) to remove any air bubbles trapped in the filling by gently running it around the inside of the jar. Adjust headspace if necessary by adding more filling.
- Clean Rims and Seal: Wipe the rims of each jar thoroughly with a clean, damp cloth to remove any residue. Any food particles on the rim can prevent a proper seal. Center the two-part canning lids on the jars and apply the bands, twisting until fingertight (just until resistance is met, avoid overtightening).
- Process in a Water Bath Canner: Carefully place the filled and sealed jars into your preheated water bath canner. Ensure the jars are completely submerged in water by at least 1 inch. Bring the water to a rolling boil. Once boiling vigorously, start your processing time. For altitudes from 0 to 1,000 feet, process for 30 minutes. Be sure to increase processing time if needed for your specific altitude (see altitude adjustments section).
- Cool Down and Check Seals: Once the processing time is complete, turn off the heat but leave the jars in the hot water for an additional 10 minutes. This helps to equalize the temperature, reducing the chances of siphoning (liquid loss from jars). Carefully remove the jars from the canner using a jar lifter and place them upright on a towel-covered surface, away from drafts, allowing them to cool undisturbed for 12 to 24 hours.
- Store Properly: After the cooling period, check the seals. A properly sealed jar will have a lid that is concave (curved inward) and does not flex when pressed. Any unsealed jars should be stored in the refrigerator and consumed within a few days. Properly sealed jars of cherry pie filling, stored in a cool, dry, dark location away from heat and direct sunlight, will maintain peak quality for up to one year. Always refrigerate after opening.
Altitude Adjustments for Canning Cherry Pie Filling
When canning, adjusting processing times for altitude is crucial because water boils at lower temperatures at higher elevations. This means food needs to be processed longer to ensure harmful bacteria are destroyed. Please adjust your processing time according to your elevation:
- 0 to 1,000 Feet in Elevation: 30 minutes
- 1,001 to 3,000 Feet in Elevation: 35 minutes
- 3,001 to 6,000 Feet in Elevation: 40 minutes
- Above 6,000 Feet in Elevation: 45 minutes
Optimizing Flavor: Cherry Juice or Water for Your Canning Liquid?
To infuse your pie filling with the most intense cherry flavor possible, consider substituting some of the water in this recipe with pure cherry juice. This simple swap can elevate your pie filling from great to extraordinary.
Collecting Thawing Liquid: If you’re using frozen cherries, don’t let their thawing liquid go to waste! As mentioned in the preparation steps, place a colander over a bowl to collect this precious juice as the cherries thaw. You can then measure this juice and use it to replace an equivalent portion of the cold water called for in the recipe.
Extracting Juice from Fresh or Frozen Cherries: If you have an abundance of cherries, extracting additional juice is a fantastic way to maximize flavor. Here’s how you can do it:
- Simmering Method: Follow steps similar to the first part of a cherry jelly recipe. Place pitted or unpitted cherries (pitted will yield a clearer juice) in a pot with just enough water to prevent scorching – about ¼ cup per pound of cherries. Simmer gently for 15 minutes, or until the cherries soften and begin to break down. Use a potato masher to further crush the cherries and extract more juice.
- Straining: Strain the mixture through several layers of cheesecloth or a specialized jelly bag. Allow it to drip naturally for several hours or overnight to collect the clearest juice. Avoid squeezing the bag, as this can force pulp through and make your juice cloudy.
- Using a Juicer: A countertop juicer can also be used to extract cherry juice. For most juicers, it’s best to pit the cherries first to protect the appliance.
Prepare your cherry juice ahead of time before you begin making your pie filling. For a pure, unadulterated cherry experience, aim to substitute approximately ¼ to ½ of the water in the recipe with homemade cherry juice. You can also experiment with adding the juice of another fruit if you have it readily available, but be aware that this will alter the dominant cherry flavor profile.
Beyond the Pie: Creative Uses for Home-Canned Cherry Pie Filling
While a classic cherry pie is undoubtedly a quintessential use for your homemade filling, the versatility of this preserved delight extends far beyond the pie crust. A jar of home-canned cherry pie filling is a secret weapon in your pantry, ready to transform everyday meals and desserts into something special:
- Dessert Topping: Simply spoon the luscious filling over slices of fluffy pound cake, rich chocolate desserts, creamy panna cotta, or a scoop of vanilla ice cream for an instant upgrade.
- Cheesecake Companion: Elevate chilled cheesecake slices with a generous dollop of cherry pie filling, or spoon it into individual cheesecake cups for an elegant, no-bake treat.
- Baked Goods Filler: Incorporate it into your baking! Swirl it into a glazed coffee cake, bake it into delightful cherry bars, or use it as the star filling for homemade cherry danishes and turnovers. It’s also fantastic stuffed into delicate crepes or as a topping for baked puddings.
- Breakfast Boost: Stir a spoonful into your morning oatmeal or yogurt for a flavorful start to the day. It also makes a wonderful topping for pancakes, waffles, or French toast.
- Creative Desserts: For something unique, use it as a filling for cherry pie cupcakes, or blend it into a no-churn cherry ice cream or a vibrant, chilled pink cherry fluff.
- Simple Sundaes: If you’re looking for an effortless yet satisfying dessert, create cherry pie filling sundaes. Layer vanilla ice cream with the filling and top with crunchy granola, toasted nuts, or a dollop of whipped cream. Sometimes, all you need is a spoon and a jar!
With its vibrant flavor and delightful texture, your home-canned cherry pie filling is sure to become a cherished staple, inspiring countless delicious creations in your kitchen.
5 from 1 vote
1 Makes 1 Quart (or 7 Quarts)
Canning Cherry Pie Filling
20 mins
10 mins
30 mins
1 hr
Rate
Equipment
-
Water Bath Canner
Ingredients
For a Single Quart:
- 3 ⅓ cups sour cherries, fresh or thawed
- 1 cup granulated sugar
- ¼ cup + 1 Tbsp. Clear Jel
- 1 ⅓ cups cold water
- 1 Tbsp plus 1 teaspoon bottled lemon juice
- ⅛ tsp cinnamon, optional
- ¼ tsp almond extract, optional
For a 7 Quart Canner Batch:
- 6 quarts sour cherries, fresh or thawed
- 7 cups granulated sugar
- 1 ¾ cups Clear Jel
- 9 ⅓ cups cold water
- ½ cup bottled lemon juice
- 1 tsp cinnamon, optional
- 2 tsp almond extract, optional
Instructions
-
Begin by preparing jars, lids, and a water bath canner. Jars should be sterilized and kept warm until ready to fill.
-
Fresh fruit should first be washed, stemmed, and pitted. Frozen cherries should be thawed in a colander with a bowl underneath to collect thawing juice (this juice can be measured and substituted for some of the water later). If frozen cherries were sweetened, rinse off sugar while still frozen.
-
For fresh fruit, bring water to a boil. Blanch cherries for one minute after the water returns to a boil. Drain and place in a covered bowl to keep warm.
-
In a large pot, combine sugar and Clear Jel. Whisk or stir well until Clear Jel dissolves entirely. Then add cold water (or cherry juice) and any desired spices or extracts.
-
Set the mixture to medium-high heat and stir continuously as it warms and thickens to a boil.
-
Once bubbling vigorously, add the bottled lemon juice. Boil for 1 minute, stirring continually throughout.
-
If using blanched fruit, remove from heat, gently fold in warm cherries, and immediately ladle into prepared hot canning jars, leaving 1 inch headspace. If using thawed frozen fruit, add them to the mixture and return to a boil before removing from heat and ladling into jars, leaving 1 inch headspace. Remember to remove air bubbles.
-
Wipe the rims of any lingering residue, apply 2-part canning lids, and twist until fingertight. Immediately process in a water bath canner for 30 minutes, adjusting time for altitude.
-
After processing, turn off the canner and allow jars to rest in the water for another 10 minutes to prevent siphoning. Remove with a jar lifter and place on a towel-covered surface to cool completely for 12-24 hours.
-
Check seals after cooling. Properly sealed jars will have concave lids that don’t flex. Unsealed jars should be refrigerated and consumed promptly. Store sealed jars in a cool, dry, dark place for up to one year. Refrigerate after opening.
Notes
The ingredient measurements have been provided for both a full 7-quart canning batch and a single-quart bath. For any quantity in between, simply multiply the single-quart recipe to meet your desired amount, maintaining the ingredient ratios.
Be sure to keep jars and fruit warm throughout this process. Jars should be sterilized right before beginning this recipe and kept warm until filled. The hot jars of pie filling should be immediately processed in a water bath canner to minimize thermal shock and ensure safety.
Altitude adjustments for pints and quarts are as follows:
- 0 to 1,000 Feet in Elevation: 30 minutes
- 1,001 to 3,000 Feet in Elevation: 35 minutes
- 3,001 to 6,000 Feet in Elevation: 40 minutes
- Above 6,000 Feet in Elevation: 45 minutes
Once processing time is complete, turn off your water bath canner and allow jars to rest for another 10 minutes before removing. This will reduce the chances of siphoning (liquid loss from jars). Place hot, processed jars on a towel or a cooling rack to rest – placing jars directly on cold countertops can cause thermal shock, potentially resulting in cracked jars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Home Canned Pie Filling Recipes
Once you’ve mastered the art of canning cherry pie filling, you might be inspired to fill your pantry with other delicious fruit fillings. Explore these additional recipes for canning pie filling at home:
- Canning Apple Pie Filling
- Canning Blackberry Pie Filling
- Canning Peach Pie Filling
- Canning Cherry Pie Filling (a great refresher!)
Discover More Fruit Canning Recipes
Beyond pie fillings, the world of fruit canning is vast and rewarding. Stock your pantry shelves with a variety of beautifully preserved fruits, perfect for snacking, baking, or adding a touch of homemade goodness to any meal. Plenty more fruit canning recipes await you!
- Canning Peaches
- Canning Blackberries
- Canning Plums
- Canning Blueberries
- Canning Whole Cherries
