Canning Recipes




Cherries
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 pound cherries per quart - (to 2 1/2)
=== EXTRA LIGHT SUGAR SYRUP === -- makes 6 cups
1 1/4 cups sugar
5 1/2 cups water
=== LIGHT SUGAR SYRUP === -- makes 6 1/2 cups
2 1/4 cups sugar
5 1/4 cups water
=== MEDIUM SUGAR SYRUP === -- makes 7 cups
3 1/4 cups sugar
5 cups water
=== HEAVY SUGAR SYRUP === -- makes 7 cups
4 1/4 cups sugar
4 1/4 cups water

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Raw Pack - Wash cherries; drain. Discard fruit that floats; it may
contain worms. Make a light or medium syrup for sweet cherries, a medium
or heavy syrup for sour cherries; keep syrup hot. Carefully ladle 1/2 cup
hot syrup into hot jar. Fill jar with cherries. Gently shake jar to pack
cherries closely without crushing, leaving 1/2-inch headspace.

Add hot syrup to cover cherries, if needed, leaving 1/2-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process pints and quarts 25 minutes in a boiling-water canner.

Hot Pack - Wash cherries; drain. Measure cherries and put in a large
saucepot. Add 1/2 to 3/4 cup sugar for each quart of cherries. Cook
mixture slowly until sugar dissolves and cherries are hot throughout. If
cherries are unpitted, add just enough water to prevent sticking.

Carefully ladle hot cherries and juice into hot jars, leaving 1/2-inch
headspace. Add boiling water or syrup to cover cherries, if needed,
leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic
spatula. Wipe jar rim clean. Place lid on jar with sealing compound next
to glass. Screw band down evenly and firmly just until a point of
resistance is met -- fingertip tight.

Process pints 15 minutes, quarts 20 minutes, in a boiling-water canner.
At elevations higher than 1,000 feet, boil 2 additional minutes for each
additional 1,000 feet elevation.

This recipe yields ??

Comments: Pits may be left in or taken out depending upon how fruit is to
be used. If pit is left in, prick each cherry with a sterilized needle to
prevent bursting and shrinking. If canned without the pit, measure
cherries after pit is removed.

To prepare sugar syrup: Select the type of sugar syrup for canning
peaches from the following chart. Combine sugar and water in a large
saucepot; bring to a boil. Reduce heat and simmer about 10 minutes. Keep
sugar syrup hot while filling jars. For hot-pack method, heat cherries in
syrup as directed in recipe.





© 2008 canning-recipes.com contact