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Home Canned Sour Cherry Pie Filling Recipe

Summary

Servings2CuisineAmerican

Ingredients

	Sour pie cherries	2 Quart, pitted
	Sugar	2 1⁄2 Cup (40 tbs)
	Water	2 1⁄2 Cup (40 tbs)
	Cornstarch	6 Tablespoon
	Salt	1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 1612 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.65 g3.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 274.7 mg11.4%

Total Carbohydrates 406 g135.4%

Dietary Fiber 15.5 g62.2%

Sugars 330.1 g

Protein 10 g19.2%

Vitamin A 242.7% Vitamin C 157.7%

Calcium 15.5% Iron 18.1%

*Based on a 2000 Calorie diet

Directions

Combine pitted cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes, or until foaming ceases. Remove from heat. Combine remaining 1/2 cup water and 1/2 cup sugar, cornstarch, and salt. Mix until cornstarch is well dispersed. Add to the cooked cherries; stir just enough to distribute starch into cherries. Bring to a gentle boil and hold for 1 minute. Pour while boiling into hot jars to within 1 inch of top. Place lids, and screw on bands firmly. Immediately place into a boiling water bath or steam canner and process for 30 minutes at sea level (add 2 minutes processing time for each 1000 feet above sea level). (Recipe courtesy of Utah State University Extension.)