Canning cherries is another great fruit to preserve and easy to do with the water bath canning method.
Some folks like to pit their cherries for canning, but my home canning fruit recipe leaves the cherries whole. I feel the pits help keep the cherries flavorful.
Either Kerr canning jars or Mason canning jars are good choices. I like to use wide mouth canning jars for ease of cleaning, filling and emptying, but any good old canning jars will work just fine for canning cherries as long as they are not damaged in any way.
How long should you boil cherries? Using one quart sealers, the glass canning jars need to boil for exactly 25 minutes.
- large canner with basket insert for water bath canning
- 1 quart glass canning jars, sterilized
- new lids and screw-on tops
- cherries without blemishes
- white sugar
- Have canner, glass jars, lids and screw-on tops ready to go.
- Wash cherries well, remove pits, optional
- Fill jars with cherries.
- Cover with hot sugar brine, leaving a 1" space in top of metal topped jars.
- Sugar Brine
- 1 cup white sugar to 3 cups of water
- Mix well and boil for 5 minutes
- Keep simmering while ladling over fruit
- Clean jar rims well with cloth, so there is no brine residue on them.
- Place lids on jars, center, screw on the tops.
- Place jars in wire basket in canner filled with hot but not boiling water.
- Water should be 1" above top of jars for processing.
- Bring to boil. Keep water boiling steadily but not so fast as to shake the jars.
- Boil exactly 25 minutes. Begin to count time of boiling period when water around jars is steadily boiling. Set an alarm clock to remind you of length of time or mark your time on a scratch pad.
- Carefully remove hot jars from canner as soon as processing time is up and place on thick cloth or paper away from draft.
- Let sit for 24 hours before testing seals.
- Store jars in a cool, dark place.
- To see how much brine you will need, fill one jar with fruit, then add cold water to jar to within 1" of top.
- Drain cold water from jar into a measuring cup to see how much brine it will hold, then multiply by the number of jars you are filling.
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