Directionis:
Raw Pack - Wash cherries, drain. Discard fuit
that floats; it may contain worms. Make a light or medium syrup
for sweet cherries, a medium or heavy syrup for sour ch erries;
keep syrup hot. Ladle 1/2 cup hot syrup into hot jar. Fill jar with
cherries. Gently shake jar to pack cherries closely without crushing,
leaving 1/2 inch headspace. Add hot syrup to cover cherries, if
needed, leaving 1/2 inch headspace. Remove air bubles. Adjust two-piece
caps. Process pints and quarts 25 minutes in a boiling-water canner.
Hot Pack - Wash cherries; drain. Measure cherries
and put in a large saucepot. Add 1/2 to 3/4 cup sugar for each quart
of cherries. Cook mixture slowly until sugar dissolves and cherries
are hot throughout. If cherries are unpitted, add just enough water
to prvent sticking. Ladle hot cheries and juiceinto hot jars, leaving
1/2 inch headspace. Add boiling water or syrup to cover the cherries,
if needed, leaving 1/2 inch headspace. REmove air bubbles. Adjust
the caps. Process 15 minutes, quarts 20 minutes, in a boiling water
canner.
Note: Pits may be left in or take out depending
upon how the fruit is to be used. If its are left in, prick each
cherry with a sterilized needle to prevent bursting and shrinking.
If canned without the it, measure cherres after the pit is removed.
Variations: Cherries for Baking
Follow the recipe for canning cherries. Hot pack. Use an extra
light srup or water. Heat cherries in syrup or water until hot thoroughout.
Process as for Cherries. Hot Pack. (a sugar syrup will help retain
color)
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