Summertime. That means Cherries! Everyone in the family LOVES them, they are simple to put up and…everyone can help!
Until our tree starts producing (we got our first cherry this year!) we buy local and in bulk. As I mentioned, everyone loves them fresh–so that is where the majority go–a true summer treat! (Freeze for a cool snack or to put into your ice water for some extra flavor) However, I can some up too–it’s one of the easiest fruits to can.
I get out all my canning equipment, jars, extra bowls and strainer for washing the cherries; don’t forget a stack of kitchen towels or old washcloths–you’ll need them. Step by step, here we go:
Stem Cherries (great job for the little ones)
At this point you can pit them. However, I take the easy route: prick a hole in each cherry. I just grabbed handfuls of clean stemmed cherries and poked with the end of a knife, and then raw packed into canning jars. S I M P L E!
While we prep the cherries, I get my canner heating up, my pot of sugar syrup going and my lids heating up in hot water. My sugar syrup for this consisted of water and organic raw sugar, boiled for a few minutes and simmered. I used a 6 quart pot and about 3-4 cups of sugar. My man likes the canned cherries in a heavier syrup than I normally do for our canned fruit, and he is the one who will eat the vast majority of the canned cherries!
Once the jars are packed, I fill them with sugar syrup, topped off at about 1 inch head-space, making sure the rims / mouths of the jars were wiped clean with a wet, hot cloth. Get your lids on, then screw down the rings. Set them in the rack in the canner, lowered the rack making sure the water level covers the jars and water bath for 25 minutes.
Enjoy the fruit of Summer ! Happy Canning!