Cherry Pie Filling


Cherries were on sale this week, so I stocked up and took the opportunity to try two new-to-me recipes.  Cherry Pie Filling (from the Ball book) and Cherry Butter (for another post).

Ball also has their recipe here on their website, so there’s no need for me to duplicate it.

You start with a bunch of cherries (15 cups):


It helps to have your own manual labor to pit them…


… but that might affect the ratio of pitted cherries in the bowl to cherries in the mouth…

If you don’t have help, that’s okay.  There’s an easy-peasy way to pit the cherries using the end of a beater from a hand mixer.  Use the “stick” end and just push all the way through the center of the cherry.  The pit will “pop” out the back side.


Follow the directions for the rest of the recipe, and you can them via water bath.  Mine make 6+ pints of cherry pie filling.  The little bit left over I put in a half-jar and put in the fridge.  Poured some over some vanilla ice cream last night.  Scrumptious!!  If I may be so bold, I think these are the yummiest jars I’ve ever canned.  Of course, the cherry butter is still cooking down in the crock pot today, so I may change my mind by tomorrow.    ~Mama Tutu

Related posts:

About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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2 Responses to Cherry Pie Filling

  1. debi Kirksey July 24, 2011 at 9:12 pm #

    Wow! Beautiful photos and I bet the cherry filling and cherry butter are incredible. I’ll have to be sure and ask you how you are going to use them. Pies, toast, ice cream toppings?

    Debi

Trackbacks/Pingbacks

  1. CAA Photos of the Week: All Cherries, All the Time – Canning Across America - August 5, 2011

    […] First, we have Cherry Pie Filling by Flickr user Laura Odom. She blogged about making this recipe here. […]

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