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):
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