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--- recipes:sour_cherry_pie_filling [2023/06/11 23:17] – created tell
+++ recipes:sour_cherry_pie_filling [2023/06/11 23:26] (current) – tell
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-Sour Cherry Pie Filling
+====== Sour Cherry Pie Filling ======
+Yield: 4 quart jars
+===== Ingredients =====
-Ingredients
   * 8 pounds (3.6kg) tart (sour) cherries weighed before pitting
@@ Line 10: / Line 13: @@
   * 2 teaspoons almon extract (optional)
-Process
+===== Process =====
+  - Pit cherries over a bowl to capture all juices
+  - Whisk together water, sugar, ClearJel and lemon juice in an 8 quart heavy preserving pot and bring to a boil, stirring constantly.
+  - Add fruit and juices, bring to a rolling boil, and let boil for exactly 1 minute.  Remove from heat.
+  - Funnel the filling into warm jars, leaving 1 inch headspace.  Add 1/2 teaspoon almond extract to each jar, if using.  Using a bubbler or plastic knife, remove any air bubbles.  This also helps incorporate the extract.
+  - Wipe the rims of the jars with a damp paper towel.  Place the lids and rings on the jars, and finger-tighten the rings.
+  - Process in boiling water bath for 30 minutes.  Turn off the heat but leave the jars in the canner for 10 minutes to prevent siphoning.
+"The pie filling is shelf stable for 1 year"
+===== Rose & Steve Notes =====
+Simpler process than some other pie filling recipes out there.
+Did half a batch (came out to 3 pint jars) in 2023.   Made a pie with the extra immediately.  Really good.
+[[Notes on ClearJel]] here.