Home-Canned Cherries

By Hklbrries

Ingredients

• 10 to 12 pounds fresh tart red cherries, stems removed
• 4 cups water
• 2 2/3 cups sugar

Details

Servings 4

Preparation

Step 1

If desired, use a cherry pitter to pit cherries. If leaving unpitted, prick skin on opposite sides to prevent splitting.

In a large saucepan combine water and sugar. Heat until the sugar dissolves. Skim off foam as necessary.

Pack cherries in hot, clean canning jars, shaking gently to settle fruit, leaving a 1/2-inch headspace. Bring syrup to boiling. Cover cherries with hot syrup, leaving a 1/2-inch headspace. Remove air bubbles. Wipe jar rims; adjust lids.

Process filled jars in a boiling water canner for 25 minutes for both quarts and pints (start timing when water returns to boil). Remove jars from canner; cool on wire racks.

*Tip: To prevent pitted cherries from darkening, treat with ascorbic acid color-keeper. Follow package directions for treating cherries.

Nutrition Information:
Per (1/2-cup) serving
109 calories
0 g total fat (0 g saturated fat)
0 mg cholesterol
5 mg sodium
27 g carbohydrates
2 g dietary fiber
1 g protein