Bulk Cherries for Canning
Every year our local apple orchard gets fresh Michigan cherries. Now, being an Ohio State fan, I don’t like a lot about Michigan (Go Buckeyes!!), but I have to admit, their cherries are THE BEST! I buy 20 lbs each year and can them so that we can enjoy them all year long. Best of all, they come pitted! If you’re not lucky enough to get your cherries already pitted, you can purchase a cherry pitter online or pit them by hand using a knife. You can also can them pitted. Just make sure that you prick the skin on each side of the cherry to avoid splitting.
Canning Cherries Basics
Once you have your cherries washed and ready to can, combine the cherries and hot light syrup in a large kettle or enameled pot (see below for light syrup recipe). Bring the cherry mixture to a boil, then remove from heat.
Ladle the hot cherry mixture into hot, sterilized canning jars. *Tip, I wash my jars, lids, and bands in the dishwasher using the sanitizing cycle as I’m prepping to can. I pull them out of the dishwasher hot and sterilized when I’m ready to use them*. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add more cherries (if necessary), leaving 1/2 inch headspace. Add 1 tsp of Product Protector “Fruit-Fresh” to each pint or 2 tsp to each quart. Add lids and hand tighten bands.
Process in a boiling-water canner – 20 minutes for quarts or 15 minutes for pints. Start the timer when the water begins boiling.
Once completed, remove from the canner and allow to cool on a wire rack. When completely cooled, label the jars with the product and date, then store them in a cool, dark, dry spot for up to one year.
Recipe For Canned Cherries In Light Syrup
Canned Cherries In Light Syrup
- Pressure Canner
- 2-3 lbs Cherries 2-3 lbs of cherries per quart or 1-1 1/2 lbs of cherries per pint (pitted is easiest)
- Produce Protector "Fruit-Fresh"
- 1/2 to 2/3 Cup Light Syrup 1/2 to 2/3 Cups of Light Syrup for each 2 Cups of Cherries
- Pit your cherries. If you want to leave them with the pit, prick the skin on opposite sides of each cherry to avoid splitting.
- In a large kettle or enameled pot, combine cherries and hot light syrup (recipe below). Bring to a boil, then remove from heat.
- Ladle hot, sterilized canning jars with cherries and syrup. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional cherries and syrup (if necessary), leaving 1/2 inch headspace. Add 1 tsp per pint (or 2 tsp per quart) of Produce Protector "Fruit-Fresh". Wipe rims, add lids, and hand tighten the bands.
- Process in a boiling-water canner. 20 minutes for quarts or 15 minutes for pints.
- Once completed, remove jars and cool on a wire rack. Label with product and date. Store in a cool, dark, dry place for up to one year.