They will have to be pre-cooked at some point to blanch and so make them safe for canning to stop the enzyme action and to soften them a bit. That is the reason for the "boil for 1 min." part of the NCHFP recipe - blanching. In that 1 min. of boiling time you aren't going to lose all that much juice, if any. Think of it like making jam only with jam the fruit gets cooked in with the rest of the ingredients. Here the fruit only gets that 1 min. Dave

Sweet cherries are lightly less acidic than sour cherries, but not enough to impact safety issues (sour cherries are 3.2 - 3.8 usually; sweet cherries might be as high as 4.2 depending on the variety). Still well below 4.6 needed for BWB canning. Honey is also more acidic than sugar (3.9 as opposed to sugar's 6.00). The original recipe called for 7 cups of sugar, so they did reduce the proportion of honey (it's usually 3/4 to 7/8 cup of honey instead of 1 cup of sugar), but 6 cups sounds like way too much, as Dave said. You might not need that much Clear Jel either - it's a powerful thickener and most of us that have used it reduced the amount considerably. What you might consider is canning the cherries in a light syrup and thickening it for filling when you are ready to make the pie. Plain cherries would be much more versatile (my opinion). A light syrup would be 2-1/4 cups of sugar in 9 cups of water (for 7 quarts). I'd start with 1 cup of honey, add the cherries, and taste before you finish canning them. You can always add more honey to taste. Honey will make the syrup darker (but with cherries that shouldn't matter). I've done peaches in all-honey light syrup and they were delicious. The sweetener (sugar, honey, corn syrup, etc.) is really only for flavor and also helps retain color. You can can fruit in plain water, so there are no safety issues reducing the sweetener. Note: Substituting honey for sugar in jam and jelly recipes is more difficult, but for canning fruits in syrup, it works fine.

This is from Cooks.com. I'll copy & paste in case you don't have a pop-up blocker. I don't know if this is what you wanted: EASY CHERRY ANGEL FOOD DESSERT 1 angel food cake 1 can Comstock cherry pie filling 1 c. sour cream 1 1/2 c. milk 1 pkg. instant vanilla pudding (sm.) Break 1/2 cake into 9 x 13 inch pan. Spread 1/2 cherry filling over cake. Repeat with remaining cake and cherries. Beat remaining ingredients together and pour over cake. Chill overnight. Serve with topping of Cool Whip or whipped cream. Serves 12.

I just googled and found this recipe which is cherry pie filling only. It is the same recipe but left the pineapple out and added a second can of cherries. I was going to suggest that but didn't know if the "juiciness" of the pineapple was needed. LOL I guess not. At any rate, I hope this helps. Cherry Dump Cake 1 box white or yellow cake mix 1/4 pound butter or margarine -- at room 1/2 cup nuts* -- chopped 2 cans prepared cherry pie -- filling walnuts or pecans are best for this recipe In a mixer blend the cake mix with the butter until it is fine and crumbly. Take out and save about 1 cup of the mixture. The remainder is pressed into the bottom of a 9x14" baking pan. Bake at 350* for about 15 minutes, or until lightly brown. Pour the cherry pie filling over the hot baked crust. Mix the chopped nuts to the remaining cake mix mixture, and sprinkle over the pie filling. Return to the oven for about 30-40 minutes, or until the mix mixture is lightly browned. Serve with a scoop of vanilla ice cream or whipped cream.