Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Canning cherries
How to home can cherries following tested USDA methods
Course
Dessert
Cuisine
American
Keyword
Cherries
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
Servings
1
varies
Calories
80
kcal
Ingredients
cherries
(sour or sweet)
water
Instructions
Prepare a very large pot or bowl of water that has been
acidulated
(by adding lemon juice or ascorbic acid.)
Wash the cherries, stem them, and pit them.
Place pitted cherries in that acidulated water to prevent the exposed flesh from browning.
Continue until all your cherries are prepped.
Remove cherries from water, drain well.
Measure them as you put them into a pot.
For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water.
Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.)
Pack cherries into jars.
Leave 3 cm (1 inch) headspace.
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).
Leave 2 cm (½ inch) headspace after being filled with liquid.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Processing time: ½ litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes. Increase time as needed for your altitude.
Notes
Optional: ¼ to ½ teaspoon of liquid stevia per jar.
Nutrition
Serving:
125
g
|
Calories:
80
kcal
|
Carbohydrates:
19.6
g
|
Protein:
1.8
g
|
Fat:
0.5
g
|
Potassium:
268
mg
|
Fiber:
2.7
g
|
Sugar:
17
g