Canning cherries

How to home can cherries following tested USDA methods

Course Dessert
Cuisine American
Keyword Cherries
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour
Yield 1 varies
Calories 80 kcal



  1. Prepare a very large pot or bowl of water that has been acidulated (by adding lemon juice or ascorbic acid.)
  2. Wash the cherries, stem them, and pit them.
  3. Place pitted cherries in that acidulated water to prevent the exposed flesh from browning.
  4. Continue until all your cherries are prepped.
  5. Remove cherries from water, drain well.
  6. Measure them as you put them into a pot.
  7. For each 750 g (1 litre / 1 quart / 4 cups volume / 1 1/2 lbs) of fruit you put into the pot, you will add 125 ml (1/2 cup / 4 oz) of water.
  8. Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.)
  9. Pack cherries into jars.
  10. Leave 3 cm (1 inch) headspace.
  11. Top up with the water you boiled them in from the pot or if there isn't enough, clean boiling water (such as from a kettle, for instance).
  12. Leave 2 cm (1/2 inch) headspace after being filled with liquid.
  13. Debubble, adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Process in a water bath or steam canner.
  17. Processing time: 1/2 litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes. Increase time as needed for your altitude.

Recipe Notes

Optional: 1/4 to 1/2 teaspoon of liquid stevia per jar.

For the canning liquid, you could also use apple juice or white grape juice. Heat your cherries up before packing in that instead of the plain water. Note that juice can be more expensive, though.