Cherry Pie Filling
8 cups of tart cherries
5 tablespoons cornstarch
2 1/2 cups of sugar
Wash cherries; drain. Pit cherries.
Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2 inch head space. Cool at room temperature not to exceed 2 hours. Seal, label, and freeze.
Today, it is back to the Amish farmer's market to buy more cherries. I think four quarts of this red goodness are not nearly enough for the pies I need to make next year. Go get yours soon. Cherry season doesn't last long!