cherries - whole (sweet or sour)

Categories
Fruits
Canning
Yield
1 Recipe
MeasureIngredient
  1,001 - 3,000 ft: 20 min.
  3,001 - 6,000 ft: 20 min.
  Above 6,000 ft: 25 min.
  1,001 - 3,000 ft: 25 min.
  3,001 - 6,000 ft: 30 min.
  Above 6,000 ft: 35 min.
  1,001 - 3,000 ft: 30 min.
  3,001 - 6,000 ft: 35 min.
  Above 6,000 ft: 40 min.
  2,001 - 4,000 ft: 7 lb.
  4,001 - 6,000 ft: 8 lb.
  6,001 - 8,000 ft: 9 lb.
  2,001 - 4,000 ft: 7 lb.
  4,001 - 6,000 ft: 8 lb.
  6,001 - 8,000 ft: 9 lb.
  Above 1,000 ft: 10 lb.
  Above 1,000 ft: 10 lb.

Quantity: An average of 17-½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints.

A lug weighs 25 pounds and yields 8 to 12 quarts--an average of 2-½ pounds per quart.

Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking).

Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid (See "Ensuring High-Quality Canned Foods") to prevent stem-end discoloration. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting. Cherries may be canned in water, apple juice, white-grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed.

Hot pack--In a large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving ½-inch headspace.

Raw pack--Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving ½-inch headspace. Adjust lids and process.

Processing directions for canning cherries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process at Altitudes of 0 - 1,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Quarts. Process at Altitudes of 0 - 1,000 ft: 20 min.

Style of Pack: Raw. Jar Size: Pints or Quarts. Process at Altitudes of 0 - 1,000 ft: 25 min.

Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts Process Time: 10 min.

Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.

Table 3. Process Times for Sweet or Sour Cherries, Whole in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 ~ 1,000 ft: 5 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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