Canning cherries

Canning Cherries
When canning cherries select bright, uniformly-colored mature fruit. They should be ideal for eating fresh or cooking.

Stem and wash cherries. Remove pits if desired. If pitted, pre-soak in a salt/vinegar water solution to retain color. If cherries are canned un-pitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white grape juice or sugar syrup. If another liquid is used, heat it to boiling.

Hot Pack Remove cherries from salt/vinegar water solution and drain well. Place cherries in a large saucepan. Add 1/2 cup water, juice or syrup to each quart of fruit. Bring to a boil.

Pack cherries in hot jars, leaving 1/2 inch head space. Fill jars to 1/2 inch from top with hot liquid. Remove air bubbles. Add more liquid if needed. Wipe rim and screw threads and adjust lids and screw bands. Process in a Boiling Water Bath Canner
pts. 15 min.
qts. 20 min.
Yields

22 pounds 7 to 11 quarts
56 pounds-22 to 23 quarts
After processing, remove jars immediately, place on a rack to cool. See: Test for Seal.