These are a few recipes that we have used a lot and that work well for us. 

DIRECTIONS

1. DRAIN thawed cherries in a colander, placed over a large bowl, stirring occasionally, until 8 cups of juice have been collected, about 2 hours. Set liquid and cherries aside.

2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

3. WHISK together 4 cups cherry liquid, sugar, ClearJel® and cinnamon in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble. Add lemon juice. Return to a boil and boil for 1 minute, stirring constantly. Add reserved cherries all at once. Return to a boil, stirring constantly but gently. Remove from heat.

4. LADLE hot cherry pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS filled jars in a boiling water canner 35 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Apple Pie Filling for Canning

From Practical Self Reliance

This isn't as completely wonderful as the cherry pie filling. Apple pie from fresh apples is better, in our opinion. However, it is great to have this on hand in the winter, and it's good!

Cherry (or other fruit) Cobbler

(from Life in the Lofthouse)

This is soooo good. The texture reminds me of British sponge. You don't need a whole quart of pie filling. We've also made it with other fruits and it is always exceptional. My favorite might, besides cherry, might be black currant.

 Prep time: 10 mins Cook time: 45 mins Total time: 55 mins

 Ingredients

·       2 tbsp. butter, melted (the original recipe called for 1/4 cup, but I prefer less)

·       1 cup cake flour (all-purpose flour is what I always use)

·       1 cup granulated sugar

·       1 teaspoon baking powder

·       1 cup milk

·       1 (21 oz.) can cherry pie filling (or other fruits)

 Instructions

1. Preheat oven to 350° F. Pour melted butter in the bottom of a 2.5 quart baking dish.

2. In a medium bowl, whisk together flour, sugar, baking powder and milk. Whisk until combined.

3. Pour batter over the butter in baking dish. Don't stir.

4. Pour cherry pie filling over the batter. Don't stir.

5. Bake 45 to 50 minutes, or until crust is golden brown. Let stand 5 minutes before serving.

Apple Jalapeño Salsa
(adapted rom Allrecipes)

Best Apple Cake
Modified slightly from: A Family Feast 

INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.

2. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.

3. In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.

4. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.

5. Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.

6. Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.

7. Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.

8. While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.

9. Remove the cake from the pan, onto a serving plate. Spoon the glaze over cake.

10. Cool for a little longer before serving.