Canning Cherries
The same procedure is used for canning any cherries.  Cherries should always be chosen
very carefully.  A cherry should not be canned if it has ANY imperfection.  Cherries
should also be submersed in water in small batches. Any that float may contain worms and
should be thrown out. Make sure to visit our recipes page for cherry canning recipes!
1.  Pit the cherries using a good
cherry pitter.  This is indispensable
for any cherry dish.  

We recommend pitting cherries
inside a bowl
to limit splattering and facilitate
cleaning up.
 2.  Cold pack cherries as done for
canning.
3. Add any other fruits to be
packed with the cherries.  In this
instance we are adding orange
slices.
 4. Pour hot liquid from referral
recipe over cherries then seal and
sterilize.
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  1. Canning using cold pack method with 1/2” of headspace.
  2. Processing with a Water Bath for 30 minutes at 212 degrees as done in Video 2.
  3. For elevations above 1,000 foot level see Altitude Time Adjustments.
  4. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible
  5. Labeling and Storing
Click here to find out more about our  Technical Guide, If I Can, You
Can!™
It will provide you with simple, step-by-step instructions for home
canning, and is illustrated using photographs.
Follow jar and cap manufacturer's recommendations and instructions and visit their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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Video 2:
Canning Fruit in Syrup
or as a Pie Filling
Video 1:
Making and Canning Jam
and Infused Fruit
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