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canning whole cherries

Canning Whole Cherries

mindyannbrown
Canning whole cherries is a delightful way to preserve the natural vibrant flavors of these juicy fruits and enjoy them long after their season has ended. Whether you have an abundant cherry harvest from your own trees or simply want to take advantage of the fresh cherries available during summer, canning allows you to extend their shelf life and savor their taste throughout the year.
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Servings 9 pints

Equipment

  • 1 water bath canner
  • 1 set of canning supplies (funnel, ladle, jar lifter, de-bubbler, jars, lids, rings)
  • 9 pint jars

Ingredients
  

  • 11 pounds pitted and washed cherries
  • 1 batch of prepared syrup

Instructions
 

Washing and Stemming Cherries

  • Before you start canning, give your cherries a good rinse. Fill up a bowl with cool water and gently swish them around. Then, remove the stems by simply pulling them off.

Pitting Cherries

  • Pit the cherries using a cherry pitter.

Heating the Jars and Canner

  • Heat the jars in the oven at 200 degrees while heating the water bath canner.

Preparing the Syrup or Liquid for Canning

  • Prepare and heat your syrup per the syrup chart above or according to your preference. Do not boil the syrup. Only get it hot enough for packing into the hot jars.

Packing the Cherries into Jars

  • Fill each jar with cherries, leaving a 1/2-inch of headspace at the top. Make sure to evenly distribute the cherries and pour in enough syrup or liquid to cover them completely. De-bubble each jar with the de-bubbler tool.

Preparing the Jars for the Canner

  • Wipe each rim of each jar clean and dry. Place a lid and ring on each jar until fingertip tight.

Processing and Sealing the Jars

  • Carefully place the jars into your water bath canner, making sure they're covered with water. Bring the water to a gentle boil.
  • Process the jars according to your elevation per the chart above.

Storing the Jars

  • Remove the jars and let them cool, listening for the satisfying "pop" of the lids sealing themselves shut.
  • Set them on the counter on a kitchen towel for 24 hours undisturbed.
  • Store in a cool dark pantry.