Recipe: Canning Whole Cherries (sweet or sour)

Here is the method for canning cherries.

CHERRIES--WHOLE
Sweet Or Sour

QUANTITY: An average of 17-1/2 pounds is needed per
canner load of 7 quarts; an average of 11 pounds is needed
per canner load of 9 pints. A lug weighs 25 pounds and
yields 8 to 12 quarts--an average of 2-1/2 pounds per quart.

QUALITY: Select bright, uniformly colored cherries that
are mature (of ideal quality for eating fresh or cooking).

PROCEDURE: Stem and wash cherries. Remove pits if
desired. If pitted, place cherries in water containing
ascorbic acid (use one teaspoon of powdered ascorbic acid
per gallon of cold water) to prevent stem-end discoloration.
If canned unpitted, prick skins on opposite sides with a
clean needle to prevent splitting. Cherries may be canned
in water, apple juice, white grape juice, or syrup. If
syrup is desired, select and prepare preferred type.

Preparing And Using Syrups



*This amount is also adequate for a 4-quart load.

PROCEDURE: Heat water and sugar together. Bring to a
boil and pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil, and fill
into jars immediately.

Hot pack--In a large saucepan add 1/2 cup water,
juice, or syrup for each quart of drained fruit and
bring to boil. Fill hot jars with cherries and
cooking liquid, leaving 1/2-inch headspace.

Raw pack--Add 1/2 cup hot water, juice, or syrup to
each jar. Fill hot jars with drained cherries,
shaking down gently as you fill. Add more hot liquid,
leaving 1/2-inch headspace.

Adjust lids and process.