Saturday, July 25, 2015
Cherry Pie Filling with Perma Flo
Once again, I attempted to make cherry pie filling with Perma Flo and this year it totally worked!
We pitted the cherries and then let them sit while we made the Mixed Berry Pie Filling I told you about in the last post. The juices flowed. I added a bit extra perma flo to compensate. This year the bottles are packed with fruit and the sauce is perfectly thick. So delicious!
Sour Cherry Pie Filling with Perma Flo
1 gallon sour cherries, pitted
6 cups sugar
1 1/2 cups Perma Flo
Mix the sugar and the Perma Flo well in a bowl. Put the cherries and all their juice in a large pot. Mix in the sugar/Perma Flo combination and stir well. Bring to a boil stirring constantly. The sauce will become clear when it reaches the boil. Make sure it boils! As you're stirring, watch for stray pits and pull them out with a spoon. Once the filling is boiling, put it in jars. We processed ours for 30 minutes.
Yield: 5-6 quarts of pie filling.