Preserving cherries through canning allows you to enjoy these delicious fruits year-round. The process involves sealing fresh cherries in jars with syrup, then processing them in a water bath canner. Canned cherries retain their flavor, color, and nutrients for months, making them perfect for pies, cobblers, and other desserts even when cherries are out of season.

Canning cherries at home is straightforward with the right equipment and technique. A cherry pitter saves time and effort by quickly removing pits, while proper sterilization of jars and lids ensures food safety. The choice between sweet and sour cherries affects the amount of sugar needed in the syrup, but both varieties can be successfully preserved.

Canned cherries offer versatility in the kitchen. They can be used as toppings for ice cream, mixed into yogurt, or eaten straight from the jar as a quick snack. By mastering the art of cherry canning, home cooks can stock their pantries with this versatile fruit and enjoy its bright flavor throughout the year.

Understanding Cherry Canning Basics

Cherry canning preserves the fruit’s flavor and extends its shelf life. Proper techniques and equipment ensure safe, high-quality results.

Types of Cherries

Sweet cherries and sour cherries are the main varieties used for canning. Sweet cherries have a mild, sugary taste and firm texture. They’re ideal for snacking and desserts. Sour cherries have a tart flavor and softer texture. They’re perfect for pies and sauces.

Both types can be canned successfully. Sweet cherries often need less added sugar. Sour cherries may require more sweetener to balance their acidity.

Canning Methods Overview

Two primary methods are used for canning cherries: raw pack and hot pack.

Raw pack involves placing raw cherries directly into jars and covering them with hot syrup or water. This method is quicker but may result in floating fruit.

Hot pack requires briefly cooking the cherries before jarring. It allows more cherries per jar and reduces floating.

Both methods use a water bath canner for processing. Pressure canning is not necessary for cherries due to their high acidity.

Selecting the Right Equipment

Proper equipment is crucial for safe and effective cherry canning. Essential items include:

• Mason jars: Use clean, sterilized jars without chips or cracks
• Lids and bands: New lids ensure a proper seal
• Cherry pitter: Saves time and effort in pit removal
• Large pot or water bath canner: For processing filled jars
• Jar lifter: For safe handling of hot jars
• Funnel: Helps prevent spills when filling jars
• Bubble remover: Releases trapped air in jars

A pressure canner isn’t required but can be used if desired. Always follow manufacturer instructions for your specific equipment.

Preparing Cherries for Canning

Properly preparing cherries is crucial for successful canning. This process involves cleaning the fruit and removing pits, as well as creating the right syrup or solution for preservation.

Cleaning and Pit Removal

Start by washing fresh cherries thoroughly under cold running water to remove any dirt or debris. Discard any damaged or bruised fruits.

For efficient pit removal, use a cherry pitter. This tool saves time and preserves the cherry’s shape. If you don’t have a pitter, use a small knife to cut around the pit and remove it.

Sour cherries are prone to browning when exposed to air. To prevent this, place pitted cherries in a solution of 1 teaspoon ascorbic acid per quart of cold water.

For sweet cherries, you can leave them whole or halve them after pitting, depending on your preference and intended use.

Making Syrups and Solutions

Prepare a syrup to enhance flavor and help preserve the cherries. Light syrup is often recommended, as it complements the fruit’s natural sweetness without overpowering it.

To make light syrup, dissolve 2 cups of sugar in 4 cups of water. Bring the mixture to a boil, stirring until sugar is fully dissolved. Let it cool before using.

For a healthier option, try simple syrup made with equal parts sugar and water. Sugar substitutes can also be used, following package instructions for equivalent sweetness.

Add 1/2 teaspoon of ascorbic acid per quart of syrup to help maintain color and increase vitamin C content. This step is especially important for light-colored cherries.

Filling and Sealing Canning Jars

Proper filling and sealing of canning jars is crucial for successful cherry preservation. This process ensures a safe, airtight seal that prevents contamination and maintains quality.

Jar Selection and Preparation

Choose high-quality canning jars specifically designed for home canning. Inspect each jar for cracks, chips, or defects. Wash jars, lids, and bands in hot, soapy water and rinse thoroughly.

Keep jars warm until ready to use. This prevents thermal shock when filling with hot cherries. Sterilize jars by boiling for 10 minutes if processing time is less than 10 minutes.

Place lids in a small saucepan of hot water to soften the sealing compound. Do not boil lids, as this can damage the sealing material.

Filling Jars with Fruit and Liquid

Use a canning funnel to fill jars with prepared cherries. Leave 1/2 inch headspace for proper sealing and expansion during processing.

Pour hot canning liquid (syrup, juice, or water) over cherries, maintaining the 1/2 inch headspace.

Remove air bubbles by sliding a non-metallic spatula between the jar and fruit. This step is crucial to prevent siphoning during processing.

Wipe jar rims with a clean, damp cloth to ensure a proper seal. Place lids on jars and screw on bands fingertip-tight.

Canning Process and Methods

Canning cherries preserves their flavor and extends shelf life. Different methods suit various needs and equipment availability.

Using a Water Bath Canner

Water bath canning is ideal for high-acid foods like cherries. Fill a large pot with water and bring to a boil. Place filled jars on a rack in the boiling water, ensuring they’re covered by 1-2 inches.

Process pints or quarts for 25 minutes, adjusting for altitude. Start timing when water returns to a full boil. Maintain a gentle boil throughout processing.

After processing, remove jars carefully and let cool undisturbed for 12-24 hours. Check seals before storing.

Pressure Canning Method

Pressure canning is an alternative method, though not necessary for cherries due to their acidity. It uses higher temperatures, shortening processing times.

Fill the pressure canner with 2-3 inches of water. Place filled jars on the rack. Lock the lid and heat until steam escapes steadily.

Allow steam to vent for 10 minutes before closing the vent. Bring to required pressure and process pints for 8 minutes, quarts for 10 minutes.

Let pressure drop naturally before opening the canner. Remove jars and cool as with water bath method.

Steam Canning

Steam canning is a newer method gaining popularity. It uses less water and energy than water bath canning.

Add water to the steam canner base. Place filled jars on the rack. Cover with the dome lid.

Heat until a steady stream of steam escapes. Start timing when the temperature indicator shows the correct temperature is reached.

Process for the same time as water bath canning. Turn off heat and wait 2-3 minutes before removing the lid. Cool jars as usual.

Safety and Storage

Proper safety precautions and storage techniques are crucial for preserving canned cherries. Following recommended guidelines ensures a safe product and maximizes shelf life.

Canning Safety Precautions

Use clean, sterilized jars and new lids when canning cherries. Inspect jars for cracks or chips before use. Process cherry-filled jars in a boiling water bath canner for the appropriate time based on jar size and altitude.

For sweet cherries, process pints for 15 minutes and quarts for 20 minutes at altitudes up to 1,000 feet. Adjust processing times for higher elevations. Sour cherries require slightly longer processing – 20 minutes for pints and 25 for quarts.

Allow jars to cool completely before handling. Check seals after 24 hours by pressing the center of each lid. A properly sealed lid will not flex.

Storing Canned Cherries

Label jars with contents and date. Store in a cool, dark, dry place between 50-70°F. Avoid areas subject to freezing or extreme heat.

For best quality, use home-canned cherries within 12-18 months. While safe to consume beyond this timeframe if properly sealed, quality may decline.

Check jars periodically for signs of spoilage like bulging lids, leaks, or off-odors. Discard any suspicious jars without tasting.

Store opened jars of canned cherries in the refrigerator and use within 5-7 days for optimal freshness and safety.

Customizing Your Canning

Canning cherries allows for customization to suit different preferences and needs. Factors like recipe variations and altitude can impact the canning process and final product.

Creating Cherry Pie Filling

Cherry pie filling offers a convenient way to preserve cherries for baking. Start by pitting and slicing fresh cherries. Mix them with sugar, cornstarch, and lemon juice to create a thick syrup. Heat the mixture until it thickens, then pour into clean jars.

Leave 1-inch headspace for expansion during processing. Process pints for 30 minutes and quarts for 35 minutes in a boiling water bath. This method ensures a ready-to-use filling for pies, cobblers, or toppings.

Adjust sweetness by varying sugar amounts. Add spices like cinnamon or almond extract for extra flavor.

Altitude Adjustments for Canning

Altitude affects boiling temperatures, requiring adjustments to canning times. At sea level to 1,000 feet, follow standard processing times. For elevations above 1,000 feet, increase processing time.

Add 5 minutes for altitudes of 1,001-3,000 feet. For 3,001-6,000 feet, add 10 minutes. Above 6,000 feet, add 15 minutes to the processing time.

These adjustments ensure proper heat penetration and safe preservation. Always consult reliable canning guides for specific altitude recommendations in your area.

Use a pressure canner as an alternative at high altitudes for more consistent results.

Alternative Cherry Preservation Methods

Cherries can be preserved through methods beyond canning. Freezing and making preserves offer excellent ways to extend the shelf life of these delicious fruits while maintaining their flavor and nutritional value.

Freezing Cherries

Freezing cherries is a simple and effective preservation method. Wash and pit the cherries, then spread them on a baking sheet to freeze individually. Once frozen, transfer them to airtight containers or freezer bags. For sweetened cherries, mix them with sugar before freezing.

Frozen cherries retain their texture and flavor for up to 12 months. They’re perfect for smoothies, baked goods, and desserts.

Making Cherry Preserves

Cherry preserves combine whole fruit pieces with sugar syrup, creating a delicious spread. To make preserves, pit and halve cherries, then cook them with sugar and lemon juice until thickened.

Store cherry preserves in sterilized jars. Process them in a water bath canner for long-term storage. Properly made preserves last up to 18 months when sealed and stored in a cool, dark place.

Cherry preserves are versatile. Spread them on toast, use as a cake filling, or pair with cheese for a savory-sweet appetizer.