Canned Cherries (whole)

  

Quantity: For each 7-quart canner load, you need an average of 17-1/2 pounds of whole cherries. For each 9-pint canner load, you need an average of 11 pounds of whole cherries. A lug weighs 25 pounds and yields 8 quarts to 12 quarts — an average of 2-1/2 pounds per quart.

Quality: Select bright, evenly colored cherries. Look for cherries that are at the ideal stage of maturity for eating fresh or cooking.

Jar size: Pints or Quarts

Instructions:

1. Stem and wash cherries. Remove pits if desired. If pitted, place cherries in a mixture of water and ascorbic acid to prevent stem-end darkening.

2. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

3. To can cherries with pits, prick skins on opposite sides with a clean needle to prevent splitting. 

4. Use water, apple juice, white grape juice or syrup. 

Hot pack

  • In a large saucepan add water, juice or syrup (1/2 cup for each quart of drained fruit) and bring to boil.
  • Fill jars with cherries and cooking liquid; leave 1/2-inch headspace.

Raw pack

  • Add 1/2 cup hot water, juice or syrup to each jar.
  • Fill jars with drained cherries; shake fruit down into jars gently as you fill. 
  • Add more hot liquid; leave 1/2-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints

15 min

20 min

20 min

25 min

Quarts

20 min

25 min

30 min

35 min

Raw

Pints or Quarts

25 min

30 min

35 min

40 min

 

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

8 min

6 lb

7 lb

8 lb

9 lb

Quarts

10 min

6 lb

7 lb

8 lb

9 lb

Raw

Pints or Quarts

10 min

6 lb

7 lb

8 lb

9 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Gauge Pressure (PSI) at Altitudes

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

8 min

5 lb

10 lb

Quarts

10 min

5 lb

10 lb

Raw

Pints or Quarts

10 min

5 lb

10 lb

Source: National Center for Home Food Preservation




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