Cherries Canning 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.
CHERRIES [CANNING ]
Cherries--I have an old cookbook and this recipe is in it. It's a Purity Book I have had since 1961.
Provided by NoraMarie
Categories < 60 Mins
Time 55m
Yield 7 pints, 7 serving(s)
Number Of Ingredients 3
Steps:
- Fill sterilized pint jars really full with cherries.
- Add 1 teaspoon sweetener per pint.
- Fill jars with boiling water.
- Water bath can them for 25 minutes.
- For sour cherries double or triple the sweetener.
- Pressure cooker 5 lbs. for 10 minutes.
Nutrition Facts : Calories 192.5, Fat 0.6, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 48.9, Fiber 6.4, Sugar 39.2, Protein 3.2
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Servings 9Total Time 1 hrCategory Canning
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- Prepare the cherries by washing and then removing the stems. Pit the cherries using a pitter, metal straw, or chopstick.
- If using sour cherries, place the pitted cherries into a bowl of cool water with a generous splash of lemon juice to prevent browning (or dissolve 1 teaspoon ascorbic acid into 1 gallon of cool water).
- For a hot pack: Combine pitted cherries and syrup, bring to a boil. As soon as the syrup and cherries mixture is boiling, fill the prepared jars leaving 1/2-inch headspace between the liquid and the lid. Wipe the outside of the jars clean. Apply and adjust the lids until fingertight. Load into a water bath canner and process for 15 minutes. For raw pack instructions, canning times at higher altitudes, or if you're using a pressure canner, see the notes below.
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