Canning Rose’s cherry pie filling
Posted: 08 July 2014 04:59 PM   [ Ignore ]
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Has anyone attempted to can Rose’s cherry pie filling recipe?  The other recipes I’m finding for cherry pie filling have a MUCH higher amount of sugar.  I’m not sure if that’s because it’s necessary to preserve the fruit or if it’s just because the recipe developers have ruined their taste buds.  :D

I realize I would need to use Clear-Jel instead of cornstarch.

I would love to do this for Christmas gifts for family, but don’t want to spend the time picking, pitting, and canning cherries only to have them not turn out.

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Posted: 14 July 2014 04:21 AM   [ Ignore ]   [ # 1 ]
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The pie filling will can very well. Some people try to save processing time by increasing the sugar or acid content of food. In the end the only thing that matters is that the temperature of the can/jar is high enough for a long enough time to kill bacteria. If you follow standard canning guidelines you will be fine.

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Posted: 20 July 2014 11:56 AM   [ Ignore ]   [ # 2 ]
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What a great idea, and sour cherries will be here soon!

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