Once I arrived back home, we proceeded to wash, pit and can the cherries. Back up a bit....last year, I pitted 8 gallons or so of fresh-picked cherries with a bobby pin. This year, Becky used my new cherry pitting device that I ordered last year, the second I finished with the bobby pins. It went flawlessly! Although it did take an hour or so, it was so easy! She filled the device and literally "stamped" each cherry!
|I fill the pint jars very full, then pack them down and fill more.|
Aren't those cherries beautiful! I canned up 24 pints and 5 quarts of cherries this year, and I'm very happy with the result. I have a shelf downstairs in my "winter pantry" that is beginning to fill up.
|After wiping jars, I labeled them and put them away!|
Gloria's Cherry Cobbler
2 pints red tart pitted cherries
1 can cherry pie filling (from the store, if you must)
3/4 cup to 1 cup sugar (more for a sweeter pie)
2 tbl flour
pinch of salt
2 tbl butter
pie crust for 9x13 glass pan
Prepare pie crust for the cobbler pan. Sprinkle the 2 tbl flour on top of the bottom crust. Mix all above ingredients together (except the butter) and add to bottom crust. Add about 4 "pats" of butter, then cover with top crust. Decorate as you wish! Bake at 425 degrees for 15 minutes. Decrease temperature to 350 degrees and bake an additional 45 minutes.