Tuesday, July 23, 2013

Tart Cherry Pie Filling

8 pints and 1 12-oz. jar of tart cherry pie filling
Source: Steffen's Cherry Orchard
Recipe: Tart Cherry Pie Filling, p. 174, Ball Complete Book of Home Preserving, 2006
Note: Instructions weren't clear about dividing juice from cherries. I drained juice and used 4 cups and stored the rest and added the cherries in straight from the colander. There was definitely more juice than the extra four cups in the recipe. The filling was very thick...consider draining cherries, use four cups for sauce, store four cups and add rest back to the cherries before dumping them in.

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