Responding to Dianne Berst’s recent request for a way to turn her bountiful sweet and pie cherry crop into cherry pie filling the equivalent of the yummy, canned, store-bought stuff, we hear from Marysville cook JoAnn Hartle.
“I’ll make this short and sweet with the following two recipes that I found in my canning books. I trust both publishings, a canning book by Ball and ‘Canning,’ by Sue and Bill Deaming.”
JoAnn adds, “I’ve canned for years — everything from venison mincemeat to pickled chanterelles! I also use an apple pie filling from the ‘Canning’ book. It’s delicious and so simple to put together. I’ll get that to you during apple-picking time.”
You’ll notice the first pie filling is not only a cinch to make, but it waits in the freezer until needed.
The second recipe, though, requires processing in a boiling-water canner. In the years since this recipe was originally published, processing times have changed, so the recipe printed below has been adapted to reflect the increased amount of time.
However, this increased processing time now brings up the question of a thickening agent that will work successfully. Current canning guidelines such as the National Center for Home Food Preservation, as well as “USDA’s Complete Guide to Home Canning,” specify the use of ClearJel, and only ClearJel, which was never available on store shelves to begin with, and is apparently currently unavailable from other sources.
Furthermore, these guidelines state there is no acceptable substitution for this particular ingredient and strongly caution against using cornstarch, flour, tapioca or any other thickener when making canned pie fillings. Evidently, the lengthy processing time may cause thickeners other than ClearJel to break down, resulting in a thin, runny, unsatisfactory pie filling.
All things considered, then, maybe this “canned” filling could be prepared according to the directions given but, after cooking, instead of ladling the mixture into canning jars and water-bath processing, it could be cooled, ladled into suitable freezer containers and frozen.
Sound like a workable plan? The best option?
Well, that remains to be seen and done, doesn’t it? Meanwhile, here are the recipes:
BALL FREEZER CHERRY PIE FILLING
8cups prepared fresh cherries
21/2cups sugar or sugar substitute
5tablespoons cornstarch
To prepare cherries, wash, drain, stem and pit. Measure 8 cups and set aside. In a large saucepan, combine the sugar or sugar substitute and cornstarch; mix well and add cherries. Stir and let stand until juices begin to flow, about 20 minutes. Cook over medium heat until the mixture begins to thicken.
Ladle pie filling into freezer-safe containers, leaving 1/4-inch head space. Cool to room temperature, then seal, label and freeze.
‘CANNING’ CHERRY PIE FILLING
6pounds fresh cherries (see note)
3cups sugar, divided
1/2cup cornstarch or 1 cup tapioca
1teaspoon almond extract
1/4teaspoon red food coloring
Wash cherries, drain, remove stems and pits. In 8-quart pot, combine the cherries and 2 cups of the sugar; let stand 15 minutes or until juices flow. Attach candy thermometer to side of pot so bulb is covered with the cherry mixture. Bring to boil and cook until temperature reaches 212 degrees.
In small bowl, combine the remaining 1 cup sugar and the cornstarch or tapioca. Stir into cherry mixture. Stir in almond extract and red food coloring and cook, stirring constantly, until mixture reaches 212 degrees again.
Ladle hot mixture into prepared jars, leaving 1/2-inch head space. Attach lids and bands and process immediately in boiling-water canner, 30 minutes for both pints and quarts.
Note: If you have a large pot, you can safely double the recipe.
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