How to Can Cherries for Pie

• Produce

  • 1 Cherry pitting tool
  • 2 lbs Sweet cherries

• Baking & Spices

  • 3 1/4 cup Sugar

• Liquids

  • 5 cups Filtered or spring water
  • 1 Water bath canner

• Other

  • Canning Tools
  • 3 Sets Rings and lids
  • 3 Quart Jars (wide mouth

Found on amodernhomestead.com

Description

Ingredients

• 2 pounds Sweet Cherries
• 3 1/4 cup Sugar
• 5 Cups Filtered or Spring Water
• 3 Quart Jars (wide mouth)
• 3 Sets Rings and Lids
• Water Bath Canner
• Canning Tools
• Cherry Pitting Tool

Directions

• Wash and prepare jars per Water Bath Canning Directions. Pit all cherries, set aside. Combine water and sugar in medium pot and bring to a boil. Reduce heat and maintain a low simmer. Pack cherries into hot jars and ladle syrup over cherries. Use canning knife to remove bubbles (see directions here) Wipe off rim with a hot towel, add rings and lids. Tighten to finger tightness, not too much. Place in a hot water bath, with the water level at least 2 inches above the jars. Bring to boil. Start 25 minute timer once water is boiling. When timer goes off, turn off the burner and leave jars in the water for an additional 5 minutes. Remove jars with jar removal tool, and place them on a towel. Do not move for at least 12 hours.
• With 1 Einkorn Pie Crust ready, drain Canned Cherry juice into a sauce pan. Add 1 TBSP Einkorn Flour to juice. Stir over low heat until well combined. Raise heat to medium and stir until thickened. Add cherries to Pie Crust and pour thickened juice evenly over the cherries. Bake for 15 minutes at 425°. Reduce heat to 350° and bake for an additional 40 minutes. Serve warm with Ice Cream, or chill.