After cooking for six children for years, it is hard for me to cut back enough on canning and freezing for two people. This winter I was trying hard to use up the old things and start fresh this year. I had only one pint of cherry pie filling left so this week I canned a new batch. I did 5 quarts and 6 pints yesterday. This is today's crop of 9 quarts and 1 pint. Cherry is Leroy's favorite pie so we should have plenty for another year. The recipe I use makes a lovely thick red pie filling for pies or cobbler.
Cherry Pie Filling
6 cups water
1 pkg. cherry Kool Aid
3 c. sugar
1 heaping cup cook-type Clear Jel
Mix all together and cook until thick and clear.
Stir in 3 oz. cherry jello until dissolved
Pour cooked mixture over 6-8 cups of sour cherries and stir to mix thoroughly.
Put in jars and process 15 minutes for quarts and 10 minutes for pints.
Makes about six quarts.
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