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Cherry Pie Filling
---------- Recipe via Meal-Master (tm) v8.02
Title: Cherry Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe
----------------------------FOR 1 QUART FILLING----------------------------
3 1/3 c Sour cherries
-(fresh or thawed)
1 c Granulated sugar
1/4 c Clear Jel(tm); plus...
1 tb Clear Jel(tm)
1 1/3 c Cold water
1 tb Bottled Lemon Juice; plus..
1 ts Bottled Lemon Juice
1/8 ts Cinnamon (optional)
1/4 ts Almond extract (optional)
6 dr Red food coloring (opt.)
----------------------------FOR 7 QUARTS FILLING----------------------------
6 qt Sour cherries
-(fresh or thawed)
7 c Granulated sugar
1 3/4 c Clear Jel(tm)
9 1/3 c Cold water
1/2 c Bottled Lemon Juice
1 ts Cinnamon (optional)
2 ts Almond extract (optional)
1/4 ts Red food coloring (opt.)
Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
cherries may be used. If sugar has been added, rinse it off while the
fruit is still frozen.
Yield: 1 quart or 7 quarts
Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
cherries, and hold in cold water. To prevent stem end browning, use
ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
gallon boiling water. Boil each batch 1 minute after the water returns
to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel(tm) in a large saucepan and add water, if desired,
add cinnamon, almond extract, and food coloring. Stir mixture and cook
over medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
cherries immediately and fill jars with mixture without delay, leaving 1
inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.
Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
Needed For 1 Quart or 7 Quarts)
Table 2. Recommended process time for Cherry Pie Filling in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 30 min.
1,001 - 3,000 ft: 35 min.
3,001 - 6,000 ft: 40 min.
Above 6,000 ft: 45 min.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
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