{"id":719,"date":"2013-09-14T01:47:54","date_gmt":"2013-09-14T01:47:54","guid":{"rendered":"http:\/\/mooredynasty.net\/?p=719"},"modified":"2016-06-26T01:45:26","modified_gmt":"2016-06-26T01:45:26","slug":"cherry-pie-filling","status":"publish","type":"post","link":"https:\/\/mooredynasty.net\/index.php\/2013\/09\/cherry-pie-filling\/","title":{"rendered":"Cherry Pie Filling"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-961 alignleft\" src=\"https:\/\/mooredynasty.net\/wp-content\/uploads\/2013\/09\/cherry-pie.jpg\" alt=\"cherry-pie\" width=\"204\" height=\"115\" \/>(Adapted from the Ball Blue Book of Canning &#8211; makes 4 quarts)<\/p>\n<p>4 quarts sour or sweet cherries<br \/>\n3 cups sugar<br \/>\n3\/4 cup cornstarch<br \/>\n1 cup water<br \/>\n1\/2 cup fresh lemon juice<\/p>\n<p>Wash and dry the cherries. Pit them over a bowl, reserving all flesh and juices. If you really like cooking and baking with cherries, it really is worth it to buy a cherry pitter. I&#8217;m not one for single use kitchen gadgets, but it really does the job. If not, just halve the cherries and remove the pit.<\/p>\n<p>Whisk together the sugar and cornstarch in a bowl. In a large pot, whisk together the water and lemon juice, then add the sugar and cornstarch in, whisking well to combine and remove any lumps. Bring the mixture to a boil.<\/p>\n<p>Add the cherries and bring to a simmer. Simmer, stirring occasionally, for 8 to 10 minutes, or until the cherries have softened and the juice has thickened.<\/p>\n<p>Ladle the mixture into sanitized canning jars, leaving 1 inch of headspace. Fasten the lids to each jar, and transfer to a boiling water canner. Process for 30 minutes, then remove and let cool completely at room temperature. Check the seals, then store in a cool, dark place.<\/p>\n<p>Note: One quart of filling makes one 9-inch pie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Adapted from the Ball Blue Book of Canning &#8211; makes 4 quarts) 4 quarts sour or sweet cherries 3 cups sugar 3\/4 cup cornstarch 1 cup water 1\/2 cup fresh lemon juice Wash and dry the cherries. Pit them over a bowl, reserving all flesh and juices. If you really &hellip; <\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-719","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/posts\/719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/comments?post=719"}],"version-history":[{"count":1,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/posts\/719\/revisions"}],"predecessor-version":[{"id":962,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/posts\/719\/revisions\/962"}],"wp:attachment":[{"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/media?parent=719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/categories?post=719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mooredynasty.net\/index.php\/wp-json\/wp\/v2\/tags?post=719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}