Isn’t that pretty? I love it when the jars come out pretty. Not everything I canned this weekend looks that lovely but I take what I can get.
I mentioned Monday that you start with freezing the cherries for this pie filling recipe. A gallon bag fits 5 pounds of cherries easily. I thawed the cherries in the bags and then poured them into a colander over a large bowl.
I used this Ball recipe. It’s an easy recipe but there is a few tricky things. First of all, there is a typo in the online version. I used my book so I didn’t have that problem. The second thing is there is a bit of a lack of explanation about the juice. If you read the comments on that page, I’m not the only one who felt there was a poor explanation there.
So I figure I’ll share what I did and help you with that problem. I started by measuring out 4 cups of juice. This went into the large pot for making the filling. I used a huge pot because I thought it might boil over (like jelly) but that was not the case. Don’t feel like you need to use such a large pot.
Then I measured another 4 cups of juice. I canned this with the pie filling in 2 pints jars (as juice). The rest of the juice – I poured back into the cherries. Well, technically, I dumped the cherries into the remaining juice and gave them a good stir.
The end result was really good pie filling. I’m thinking I’ll be making some ice box pies with this pie filling. We had a little left over that just got eaten. It was good.
I’ve shied away from pie filling without a really good reason why. I’m thinking I will be going back to the store for more Clearjel. I bought some on a fluke because I found it at a cute little store and it was inexpensive.
I recommend trying pie filling if you haven’t, gives a nice variety.