Canning Cherries Recipes
CANNING CHERRIES
How to home can cherries following tested USDA methods
Provided by Healthy Canning
Categories Dessert
Time 1h
Number Of Ingredients 2
Steps:
- Prepare a very large pot or bowl of water that has been acidulated (by adding lemon juice or ascorbic acid.)
- Wash the cherries, stem them, and pit them.
- Place pitted cherries in that acidulated water to prevent the exposed flesh from browning.
- Continue until all your cherries are prepped.
- Remove cherries from water, drain well.
- Measure them as you put them into a pot.
- For each 750 g (1 litre / 1 quart / 4 cups volume / 1 1/2 lbs) of fruit you put into the pot, you will add 125 ml (1/2 cup / 4 oz) of water.
- Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don't cook them.)
- Pack cherries into jars.
- Leave 3 cm (1 inch) headspace.
- Top up with the water you boiled them in from the pot or if there isn't enough, clean boiling water (such as from a kettle, for instance).
- Leave 2 cm (1/2 inch) headspace after being filled with liquid.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Processing time: 1/2 litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes. Increase time as needed for your altitude.
Nutrition Facts : ServingSize 125 g, Carbohydrate 19.6 g, Protein 1.8 g, Fat 0.5 g, Fiber 2.7 g, Sugar 17 g, Calories 80 kcal
10 EASY WAYS TO USE CANNED CHERRIES
These canned cherry recipes result in the most delicious treats! From cheesecake to pie to cobbler, canned cherries are an easy way to whip up desserts.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a canned cherry recipe in 30 minutes or less!
Nutrition Facts :
CANNING CHERRIES
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here. 1. Make a light or medium syrup. 2. Wash and pit cherries. 3. Proceed with raw or hot pack.
CANNING CHERRY JAM
Canning cherry jam is a great way to preserve this perfect summertime stone fruit. A delicious cherry preserves recipe uses meaty Bing cherries to make this black cherry jam. This cherry preserves recipe is perfect over Brie and other soft cheeses, but is also amazing over homemade bread and butter.
Provided by Ann Accetta-Scott
Categories Canning
Time 40m
Number Of Ingredients 3
Steps:
- Place lids into the warmed mini slow cooker and prepare jars and canner.
- Sort and wash fully ripe cherries; remove any stems, leaves, and pits.
- Coarsely chop cherries into larger pieces, add to a non-reactive pot.
- Allow the cherries to come to boil, stirring the cherries often. Using a potato musher, press down on the cherries to extract their natural juices.
- Add pectin and stir well.
- On high heat stir the cherries continually, bring the cherry mixture to a hard boil.
- Stir in the sugar or sweetener of choice and return to a full bubbling boil. Allow the black cherry jam to hard boil for 2 minutes, making sure to stir constantly.
- Remove from heat and skim any foam which is present.
- Using a jar funnel and ladle, fill jars leaving a 1/4-inch headspace.
- Wipe the rims of the jars with a clean dishtowel dipped in water.
- Add warmed lids and rings to finger tight.
- Follow the instruction for processing jars in a steam or hot water bath canner using the processing time based on the altitude which you reside. See the chart for the correct processing time in the original post.
Nutrition Facts : Calories 2232 calories, Carbohydrate 578 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 grams, Sodium 55 grams sodium, Sugar 545 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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