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Instructions. Place the thawed tart cherries in a colander over a large bowl and allow them to drain, collecting the juice. It should take 1-2 hours to collect the required 8 cups of juice. Prepare a water bath canner and canning jars while the juice is straining. In a large saucepan, whisk together 4 cups cherry liquid, sugar, clear gel and.
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Preheat the oven to 375°F (190°C). Prepare the pie crust: In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vinegar.
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Remove from heat. Ladle the hot filling into one hot jar at a time, leaving 1/2 inch of headspace. Remove air bubbles. Wipe the rim of the jar and attach lid and ring. Fill and close the remaining jars. Place the jars in a waterbath canner and process for 15 minutes for pints or 20 minutes for quarts.
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Bake Frozen Unbaked Cherry Pie: Unwrap and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F; bake 30 to 45 minutes longer until juices begin to bubble through the crust. Warming a Slice of Pie: Place a piece of pie on a microwavable plate.
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Rinse and pit fresh cherries, and hold in cold water. For fresh fruit, blanch up to 6 cups of cherries at a time in one gallon of boiling water. After water returns to a boil, boil for one minute. Drain, but keep heated in a covered bowl or pot. Combine Clear Jel and sugar in a large pot and add water.
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Ladle the warm light syrup to fill quart jars, leaving 1-inch head space. Remove air bubbles with a knife. Wipe jar rims clean. Place filled jars into your water-bath canner. Set a new clean lid onto each clean quart jar. Place band over the lid and tighten to "fingertight." Fill water bath canner with jars.
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Constantly stir, until thickened. Stir in cherries. Heat through on low heat. Fill quart jars with pie filling. Wipe edges clean with paper towel. Top with lids. Tighten bands fingertip tight. Add to water bath canning jar. Process on a low boil for 30 minutes.
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Refrigerate the filled bottom crust while you make the pie's top crust. Make the pie's top crust. Remove the second dough disc from the refrigerator and follow the instructions above to roll it into a 10- to 11-inch circle. Use a floured cherry-shaped cookie cutter to stamp out shapes in the dough.
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Step 2: Pour entire contents of canned cherries into sauce pan along with your cornstarch, salt, and granulated sugar. Stir until your cherries are completely coated. Step 3: Bring sauce pan to medium high heat. Continue to cook your cherry mixture until it has bubbled for at least one minute while stirring constantly.
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The recipe. Jar size choices: Either ½ litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz). Processing method: Either water-bath or steam canning Yield: varies Headspace: 3 cm (1 ¼ inch). Processing time: Either size jar 30 minutes. This recipe makes enough for a 1 litre (US quart) jar. You can multiply it if you wish, up to 7 (that is the usual suggested max, just because the.
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Drain the cherries and place the liquid in a small saucepan. Over low heat whisk in the cornstarch and lemon juice and mix well. The sauce is done when it begins to thicken. Add the cherries and pour the cherry mixture into the prepared pie dish. Cover the top of the pie with the 3/4 inch strips and interlace on the top of the pie filling.
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After pitting, put the cherries and 2 cups of the sugar in a large pot. Let this sit for about 15 minutes until the juices begin to flow. Then attach a candy thermometer to the side of the pot. Make sure the bulb is covered with juice. Stirring frequently so nothing burns, bring to a boil over medium high heat.
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Add Sugar Mixture: Stir the sugar mixture into the boiling cherries. Bring the temperature back up to 212°F while stirring continuously. Remove from heat. Fill Jars: Add a small amount (about 1 tsp) lemon juice to the each of the jars then ladle the hot filling into each hot jar, leaving 1/2 inch of headspace.
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Add water and cook over medium heat, stirring constantly. Add cinnamon and almond extract if using. When mixture begins to thicken and bubble, add the lemon juice and boil for 1 minute. Add cherries, stirring gently to mix. Fill hot jars with hot cherry pie filling, leaving 1″ headspace.
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In a medium saucepan, whisk together the cornstarch and granulated sugar. Add the cherry juice and stir until combined. Cook over medium-high heat until the cherry juice thickens and looks glossy. Remove from the heat and stir in the almond extract, lemon juice, and butter until melted and incorporated. 2.
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Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 35 minutes, adjusting for altitude. Turn off heat and remove cover.
