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CHERRIES –WHOLE (Sweet or Sour)
Canned Cherries
Yield: Approximately 2 ½ pounds of cherries per quart
Ingredients
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Fresh, bright, uniformly colored cherries (mature, ideal for fresh eating or cooking)
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Water, apple juice, white grape juice, or prepared syrup (see syrup options, p. 22)
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Optional: 3 grams ascorbic acid dissolved in 1 gallon cold water (to prevent browning of pitted cherries)
Preparation
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Select Fruit: Choose ripe, firm cherries of high quality.
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Wash & Stem: Wash thoroughly and remove stems.
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Pit (Optional):
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If pitted, immediately place cherries in ascorbic acid solution to prevent browning and stem-end discoloration.
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If unpitted, prick skins on opposite sides with a clean needle to prevent splitting during processing.
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Prepare Liquid: Cherries may be canned in water, fruit juice, or syrup. If syrup is preferred, prepare type as directed (see p. 22).
Packing Methods
Hot Pack
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Place drained cherries in a large saucepan with ½ cup water, juice, or syrup per quart of fruit.
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Bring to a boil, then pack hot cherries and cooking liquid into jars, leaving ½-inch headspace.
Raw Pack
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Add ½ cup hot water, juice, or syrup to each jar.
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Fill with drained cherries, shaking gently to settle.
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Add more hot liquid as needed, leaving ½-inch headspace.
Finishing
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Wipe jar rims clean, adjust lids, and process according to recommended canning times for cherries.
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Maintain proper headspace to ensure a secure seal and safe storage.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
8 min |
5 lb |
10 lb |
|
Hot |
Quarts |
10 min |
5 lb |
10 lb |
|
Raw |
Pints or Quarts |
10 min |
5 lb |
10 lb |
