Julie in TX's Note:
My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.
My Private Note
Units: US | Metric
- 1Blend the sugar, salt, and tapioca together.
- 2Add almond extract and water.
- 3Cook on medium high heat until thickened and bubbly, stirring constantly.
- 4Add lemon juice and cook an additional two minutes.
- 5Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
- 6Add enough food coloring to make the mixture a bright red.
- 7Bring the mixture to a rolling boil and cook for 1 minute.
- 8Ladle the mixture into hot, sterile jars.
- 9Leave 1/2 inch headspace.
- 10Seal the jars.
- 11Process in a boiling water bath for 25 minutes.
- 12Remove from water bath and place on kitchen towels on counter top to cool.
- 13When you're sure the jar is sealed, tighten the rings.
- 14If a jar doesn't seal properly, pour the pie filling into another sterile jar.
- 15Make sure the rim is clean before putting the lid on and reprocess.
- 16Or you could pour the pie filling into a freezer container and put in your freezer.
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Nutritional Facts for Cherry Pie Filling
Serving Size: 1 (7491 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1367.0
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 246.3 mg
- Total Carbohydrate 351.9 g
- Dietary Fiber 4.7 g
- Sugars 226.6 g
- Protein 4.3 g