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Home Canned Cherries

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A simple way to preserve a bounty of fresh cherries. Great for pies, tarts, or atop ice cream, yogurt or pancakes!

Ingredients

  • 1-⅔ cup Granulated Sugar
  • 4 cups Water
  • 8 cups Whole Pitted Fresh Cherries

Preparation

Begin by sterilizing your clean pint size jars and lids in a boiling water canner for 5-10 minutes.

To make the cherries:
Add the sugar and water in a large pot. Bring to a boil. Once boiling, reduce heat to medium, and stir until sugar dissolves. Add cherries and let simmer for 5 minutes. Skim any foam that accumulates on the surface.

To can the cherries:
One at a time, take the sterilized jars out of the boiling water canner. Pack with hot cherries and fill jar leaving ½ inch headspace with simple syrup. Wipe rims of jars with a paper towel. Adjust sterilized lids, making sure not to screw them on too tightly! Lower back into the boiling water canner and process for fifteen minutes. Let cool completely on a wire rack, the cans should seal during this time.

Label with the date and contents. Store for up to 1 year.

One Comment

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Patricia @ ButterYum on 6.12.2013

Does this recipe call for sweet or sour cherries?

One Review

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southpaw on 6.30.2013

I’m a novice at canning and usually I just freeze my pie cherries, but I thought I’d give this a try. It was so easy! It turned out great – thank you for sharing.

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