Wash, stem, pit if desired. Pack into clean jars, fill to within 1½ inchesof top of jar with medium or heavy syrup, depending on the sweetness of the cherries. (medium...1 c. sugar to 2 c. water, heavy...1 c. sugar to 1 c. water). Put on cap, screwing the band tight. Process in boiling water bath 20 minutes, or in pressure canner 10 minutes at 5 pounds.
Source: Kerr Canning Book
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