Canned Cherries Recipe

No ratings yet

An easy step-by-step tutorial on canning cherries. This recipe for how to preserve cherries is perfect for beginners and experienced canners alike. Instructions include low-sugar and no-sugar options.

Prep Time20

Cook Time30

Total Time50

Course: Canning

Cuisine: American

Keyword: canned cherries recipe, how to can cherries, how to preserve cherries

Servings: pints

Author: Sarah Cook

Equipment

Ingredients

11 lbs cherries {sweet or sour}
1/4 cup lemon juice
6 cups water {+more for the canner}
1 1/2 cups sugar

US Customary - Metric

Instructions

Canning Prep

Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to a simmer. You want to keep the water hot so that everything is ready when the cherries are.
Combine a few cups of cool water with 1/4 cup of lemon juice or 1 tbsp of citric acid.
1/4 cup lemon juice
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
Wash your lids and set aside in clean place.
Wash the cherries. Remove the stem and decide if you’d like to can them pitted or with the pit still in the cherry.
11 lbs cherries
As you pit them, place the cherries in the lemon water until you’re ready to can them.

Canning Cherries

(Hot Pack Option) In a medium-sized pot, combine the cherries, water, and sweetener, stirring gently until the cherries reach a low boil and any sugar is dissolved. See the chart in the post above for different levels of syrup.
6 cups water, 1 1/2 cups sugar
(Hot Pack Option) Reduce the heat to a simmer and using a canning funnel, ladle the cherries and syrup into your jars until the jars are full and there is 1/2 inch of headspace.
(Raw Pack Option) Combine water and sugar in a medium saucepan. Cook over medium heat until the sugar is fully dissolved.
(Raw Pack Option) Using a canning funnel and a ladle, fill each jar with drained cherries. Tap and shake the jar down, and add 1/2 cup of hot syrup or water.
(Raw Pack Option) Continue to add cherries and syrup until the jar is full and there is 1/2 inch of headspace at the top of the jar.
At this point, return your water in the canner back to a rolling boil.
Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Using canning tongs, gently place your jars in the canner. Put the lid on, and set your timer. Pro tip: the water must return to a boil in the canner before you can start the timer.
Process HOT PACK pints and quarts based on the elevation guide below:
*0-1,000 ft - Pints =15 min Quarts =20 min
*1,001-3,000 ft - Pints =20 min Quarts =25 min
*3,001-6,000 ft - Pints =20 min Quarts =30 min
*6,000 ft+ - Pints =25 min Quarts =30 min
Process RAW PACK pints and quarts based on the elevation guide below:
*0-1,000 ft - Pints & Quarts =25 min
*1,001-3,000 ft - Pints & Quarts =30 min
*3,001-6,000 ft - Pints & Quarts =35 min
*6,000 ft+ - Pints & Quarts =40 min
Once the cherries have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.

Notes

If you're planning to can multiple batches of cherries all at once, I use my crockpot to create and keep the syrup hot. It frees up space on the stove.
If you’re choosing to not pit the cherries, you’ll need to prick the skin with a clean needle, skewer, or other fine-point sharp device to prevent the skin from splitting during the canning process.
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.

Nutrition