Montmorency Pie Filling! Use for cheesecake, ice cream topping

(video starts with snap peas; cherries at ~00:36) I'm trying something new today...since I liked the frozen rhubarb sauce so much, I thought, "Why not freeze cherry sauce instead of raw cherries?" I found the instructions in my Ball canning book; I used about 10+ cups of cherries today which made ~6 pints of sauce. I'll cut back just a bit on the sugar next time, but there will be a next time (if the birds keep eating the bad cherries off the ground instead of the good ones in the tree!)

Also, Stan picked and then tore up the rest of the snap peas today and I am freezing them today as well. Only one minute to blanch them, then cool and drain and vacuum seal to freeze. It's been a busy Saturday!

Cherry Pie filling:
8 cups tart cherries, pitted
stir together:
2 cups sugar and 5 T. cornstarch (use less sugar if desired; this isn't jam so you can adjust)
let set 30 minutes then cook until thickened and
sauce is clear, not cloudy.
let cool completely before freezing (I cool at room temp and then 12-24 hours in the fridge.