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Canning cherries

Canning Cherries (Using Water Bath Method)

Canning cherries is a great way to preserve their flavor for year-round enjoyment. They are perfect to make a pie, galette, cobbler or top your favorite ice cream with them.
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Servings: 5 pints & 5 quarts
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lbs Cherries (Preferably, organic)
  • 3 cups Honey
  • 15 cups Water
  • Lemon Juice (see instructions below)

Equipment

  • Water Bath Canner
  • Mason Jars and Lids (quart and pint size)
  • Jar Lifter
  • Headspace tool
  • Bubble Remover tool
  • Cherry Pitter (optional)

Method
 

Prepare the Equipment
  1. Sterilize clean jars by boiling them in the water bath canner for 10 minutes or running them through a dishwasher cycle. Keep them hot until ready to use.
    Place lids in a small saucepan of simmering (not boiling) water to soften the sealing compound.
    Fill the water bath canner with enough water to cover jars by 1 - 2 inches and start heating it.
Prepare the Cherries
  1. Wash cherries thoroughly under cold water and remove stems. Add 1/4 cup of white vinegar and allow to sit for 2-3 minutes. Rinse and use.
    Pit cherries using a cherry pitter or small knife, if desired (pitting the cherries before you can them will make it easier when it comes time to use them in a recipe).
    Optionally, soak cherries in a solution of 1/4 cup lemon juice per gallon of water to prevent browning.
Make the Syrup
  1. Prepare a light syrup (recommended for bing cherries) :
    For this recipe, use the following for a honey syrup:
    3 cups honey
    15 cups water
    This will perfectly fill your 5 pint and 5 quart mason jars with the honey water mixture. Depending on what size jars you are using, you may have some of the honey syrup left over. If so, make some good 'ole sweet tea with it.
    Other Options:
    Alternatively, use fruit juice (e.g., apple or grape) instead of syrup for a no-added - sugar option. You'll just add the juice straight from the bottle into the jars.
    *Keep syrup hot but not boiling. Try not to go over 104℉ as the enzymes and antioxidants in the raw honey will begin to breakdown.
Pack the Jars
  1. Raw Pack Method (simpler, for firm cherries) :
    Place pitted cherries into hot jars, leaving 1/2-inch headspace.
    Pour hot syrup or juice over cherries, maintaining 1/2-inch headspace.
    Gently tap jars or use a bubble remover to release air bubbles.
    Hot Pack Method (better for softer texture, less floating):
    Simmer cherries in syrup or juice for 2 - 5 minutes.
    Ladle hot cherries and liquid into jars, leaving 1/2-inch headspace.
    Remove air bubbles as above.
    ADD THE LEMON JUICE AT THIS STEP:
    For each quart of cherries: Add 2 tablespoons of lemon juice.
    For each pint of cherries: Use 1 tablespoon of lemon juice.
    ADDITIONAL TIPS:
    By adding the right amount of lemon juice, you can preserve the quality and flavor of your canned cherries.
    Ensure that the cherries are fresh and firm for the best results.If using a syrup for canning, you can mix the lemon juice directly into the syrup before pouring it over the cherries.Always follow safe canning practices, including using sterilized jars and proper sealing methods effectively.
Seal the Jars
  1. Wipe jar rims with a clean, damp cloth to ensure a good seal.
    Place lids on jars and screw on bands until fingertip-tight (not overly tight).
Process in Water Bath Canner
  1. Place jars in the canner, ensuring they're covered by at least 1 - 2 inches of water. Cover with lid.
    Bring water to a full boil and process for the time based on jar size and altitude:
    Pints: 15 minutes (0 - 1,000 ft), 20 minutes (1,001 - 6,000 ft), 25 minutes (above 6,000 ft).
    Quarts: 20 minutes (0 - 1,000 ft), 25 minutes (1,001 - 6,000 ft), 30 minutes (above 6,000 ft).
    *Start timing once the water reaches a full boil.
Cool and Store
  1. Remove jars using a jar lifter and place them on a towel-lined surface to cool undisturbed for 12 - 24 hours.
    Check seals: Lids should be concave and not flex when pressed. If a jar didn't seal, refrigerate and use within a week.
    Label sealed jars with the date and store in a cool, dark, dry place for 12-18 months.

Notes

  • Alternatively, use fruit juice (e.g., raw apple or grape) instead of syrup for a no-added - sugar option. You’ll just pour the juice in the jars. Can be a little costly but is a great option.
  • When heating the honey syrup, keep it hot but not boiling. Try not to go over 104 degreesas the enzymes and antioxidants in the raw honey will begin to breakdown.