Note: This is not an approved canning method to use cornstarch vs clearjell. please use your own research and judgement before choosing to follow.
Cherry Pie Filling:
8-10 cups pitted cherries
2 cups sugar
4 tablespoon lemon juice
1/2 cup cornstarch
cook cherries over medium heat for 10 mins to release their juices, stir in sugar until dissolved, lower heat and mix in lemon juice and cornstarch slurry, stir constantly until desired thickness and cornstarch has become translucent.
fill jars to 1.5 inches of headspace. process in boiling water bath for 30 mins
Yellow Cake Mix in a JAR: https://www.youtube.com/watch?v=zEAaPcQvmDA
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33 Comments
Have used corn starch for all my pie filling for over 50 years!
Chopped pecans on top
I’m making this dessert tonight. This will be the first time using my home canned pineapple zucchini. I don’t usually put pineapple in it so I’m looking forward to it!
I made it and my son it is better made this way than with just the cherries! Now I know next year when I plant zucchini I will definitely can more pineapple zucchini!
Cool pitter. Mine has a spring on the pitter part. It's only a single, but it does have a angle lip that the cherry rolls off.
Rachel, how much water did you use for the slurry?
That looked yummy! A twist on that dessert would be to use a chocolate cake mix 😍
You cook like I do I love it where is your job I am impressed
You do a good job now where is your job lol
Not where Siri is not listening properly lol I don’t care where you work with your job is blah blah blah
How do I even lower Alabama we cannot get tart cherries down there I have them sent to me from my friend from Suttons Bay Michigan just happens to own a fruit processing plant it’s a good thing
And thank you
Sorry this might sound silly, but I k ow nothing about canning. What is the difference between water bath and pressure cooking. What would you use, or not use for each. Thank you for your help. God bless.
looks very yummy I just sold a cherry pitter like that and another vintage cherry pitter that was different at my stepdad's thrift store they are very cool
Clear gel is just modified corn starch.
Thank you for posting this! I do have an off topic question. I see your cast iron skillets are so perfectly seasoned. What is the process you use to season them? Thank you
where did you get the piter at
Gosh Rachel, I’m drooling 🤤
Oh yum! I just bought #20 of pie cherries, I’m making this and jam!
How do you take the pit out ??
I love this, I made cherry pie filling with sweet cherries last night, this just tastes so much better than store bought, Rachel, thank you for the suggestion on a new desert that I can make with this!! I just love watching you!!
Try adding rhubarb to stretch your cherries. Cherry rhubarb pie filling is so good!
Thanks for sharing I found this and as always you are amazing!
Details on the cherry putter. Looks vintage but what do you call it? Great video thank you ❤
Hi Rachel! I was wondering how long have you kept this pie filling on your shelf with the cornstarch, did you notice any difference then when using clearjel? Clearjel is super expensive here so I rather use cornstarch 😊Thanks so much😊😊
Why is your video not 'saveable'? I'll never find this again.
Thank you for this easy to follow tutorial. My cherry pie filling turned out perfect!!! (I used Clear Jel because it’s what I had on hand)
I want to make cherry preserves to put on the shelf. I seriously need that chery pitter! I haven't made or canned any fruit so idk if these instructions will translate for preserves instead of pie filling. I will have to search your videos to see if you have one. I also would like to do the least sugar & pectin bc we eat low carb. Rachel, you rock, I'm glad you do things the way that works & have been done for so many years without worring about the "canning police"!
Love you're videos Rachel, relaxing comforting
I know this is a really old video, but I am curious how the cornstarch based pie filling hold up over time. I live in a location where getting ClearJel or Therm-flo is nearly impossible, and when I am able to find it, it's prohibitively expensive. It seems like cornstarch works fine for you, does it hold up in storage or does it break down or separate in some way?
will this filling work with stevia instead of sugar?
Thank you!!! I'm over in Sweden and, clear gel and other "approved" thickeners for canning, I have to search for on Amazon and, like any other caning "utility" item from over here, costs me an arm, leg and my firstborn… I'm originally from both the US and Canada and I've been caning both water bath and pressure caning for many years but, moving back here to Sweden a few years ago, where I raised my kids and where they're still living, I've had a helluva time finding caning supplies, not just in this country but also throughout the EU.
I have since I got back here, been caning my apples for pies, leaving out the thickening agent and when making the pies, I'd pour out the liquid from the canned apples and thicken it. It works but, it's not quite the same.
I have a TON of apples to process out on my back porch and went in search of if one can use regular corn starch… YES, I do understand that it is not a approved method but, I've always been a true rebel caner, as with most everything else in my life… I do however follow what I feel are the most important "rules" of the FDA canning "rules" (no flour, caning times, altitud etc.) but, I do can several food items that are NOT recommended or "allowed", as do many others I know. Do your own research and make your own decision on whether or not to do something or other is the motto I live by.
So today, I will be caning in my first water bath apple slices in quart jars, half of them with the cornstarch and half just the plain "broth" and see what they look like when cooled down and also a few months down the road! 👍🙏☺
I have frozen sour cherries from Azure – would I just thaw them ? Use or not use the juice in them?