Comments on: Homemade Cherry Pie Filling

By: Mary Younkin

Mary Younkin — Wed, 11 Mar 2026 22:35:03 +0000

In reply to Niki. I'm thrilled you're enjoying the recipe, Niki!

By: Niki

Niki — Wed, 11 Mar 2026 19:56:56 +0000

I used frozen cherries from Trader
Joes. Turned out amazing! So much better than canned pie filling.

By: Mary Younkin

Mary Younkin — Mon, 16 Feb 2026 14:09:57 +0000

In reply to Helen. Either method of canning will work, Helen. I typically use water bath canning.

By: Helen

Helen — Sun, 15 Feb 2026 22:19:48 +0000

Taste great. How so I can this. Pressure or water bath .

By: Mary

Mary — Mon, 18 Aug 2025 12:19:41 +0000

In reply to Tim Haley. I haven't tried it myself, but brandy should work fine.

By: Tim Haley

Tim Haley — Fri, 15 Aug 2025 21:52:28 +0000

Every year I make brandied Cranberries for holiday dinners. I wonder if I substitute brandy for the water in this recipe if it still work?

By: Mary

Mary — Sun, 20 Jul 2025 10:02:07 +0000

In reply to Dot. I don't typically can this filling, but the sources I've seen online call for 30 minutes.

By: Dot

Dot — Fri, 18 Jul 2025 03:25:54 +0000

In reply to Jennifer. I have an abundance of sour cherries this year – in the process of pitting. If I use this recipe to can the cherry pie filling, how long must the jars be in the water bath?

By: Mary

Mary — Tue, 17 Jun 2025 19:29:57 +0000

In reply to sharon coats.

Leftover juice? The liquid from the cherries should thicken into a lovely sauce as pictured. I don’t have leftover juice with this recipe. If you’re referring to any remaining lemon or lemon juice, there are quite a few recipes here that include lemon juice: https://chocolatewithgrace.com/?s=lemon

By: sharon coats

sharon coats — Tue, 17 Jun 2025 17:56:31 +0000

What do you left over juice for?