Canning Cherries: A Taste of Summer All Year Round

The first time I tasted home-canned cherries, I was sitting on my grandmother’s porch swing, the late afternoon sun casting long shadows across the yard. The jar, still slightly warm from the water bath, held ruby-red jewels suspended in a clear, sweet syrup. One bite, and the burst of summery flavor transported me back to childhood picnics and endless days spent climbing cherry trees. It was pure magic, a memory preserved in glass. And that’s what canning is all about, isn’t it? Capturing those fleeting moments of seasonal abundance and savoring them long after the harvest is over.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yields: 7 pints
• Serves: 7
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 7 pints cherries
• 7 teaspoons artificial sweetener (or more, to taste, especially for sour cherries)
• 7 pints boiling water

Equipment Needed

• Large pot for boiling water
• Canning jars (7 pint-sized) with lids and rings, sterilized
• Jar lifter
• Wide-mouth funnel
• Water bath canner or large pot with a rack
• Ladle

Instructions

1. Prepare the Jars: Sterilize your canning jars, lids, and rings. You can do this by boiling them in water for 10 minutes. Keep the jars hot until ready to fill.
2. Pack the Cherries: Carefully fill each sterilized pint jar completely full with cherries. Pack them tightly, but gently, to avoid bruising.
3. Add Sweetener: Add 1 teaspoon of artificial sweetener to each pint jar. If you are using sour cherries, you may need to double or triple the amount of sweetener, adjusting to your preferred sweetness level. Taste a cherry and add more sweetener as desired.
4. Fill with Boiling Water: Pour boiling water into each jar, leaving about ½ inch of headspace (the space between the top of the cherries and the rim of the jar). A wide-mouth funnel can be helpful to prevent spills.
5. Remove Air Bubbles: Gently tap the jars on the counter or use a non-metallic utensil (like a chopstick or plastic spatula) to release any trapped air bubbles.
6. Adjust Headspace: If necessary, add more boiling water to maintain the ½ inch headspace.
7. Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
8. Place Lids and Rings: Center the lids on the jars and screw the rings on until they are fingertip-tight – not too loose, not too tight.
9. Process in Water Bath: Place the filled jars in a water bath canner (or a large pot fitted with a rack). Make sure the jars are completely covered with water by at least 1 inch.
10. Boil: Bring the water to a rolling boil. Once boiling, process the jars for 25 minutes. Adjust processing time for altitude: for every 1,000 feet above sea level, add 5 minutes to the processing time.
11. Remove from Canner: Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool. Avoid tilting the jars.
12. Listen for the Pop: As the jars cool, you should hear a “pop” sound as the lids seal.
13. Check the Seals: After the jars have cooled completely (about 12-24 hours), check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it is sealed properly. If the lid flexes, the jar is not sealed and should be refrigerated and used immediately, or reprocessed with a new lid.
14. Remove Rings and Store: Remove the rings (they can rust during storage) and store the sealed jars in a cool, dark, and dry place.

Expert Tips & Tricks

• Choosing Cherries: Use ripe, firm, and unblemished cherries for the best results. Sweet cherries like Bing or Rainier are ideal, but you can also use sour cherries like Montmorency, adjusting the sweetener accordingly.
• Pitting Cherries: A cherry pitter will make the process much faster and easier. If you don’t have one, you can use a clean paperclip or a chopstick to push the pit out.
• Preventing Floating Fruit: Blanching the cherries in boiling water for a minute or two before packing them into the jars can help reduce shrinkage and prevent the fruit from floating to the top of the jar. However, this is not a required step.
• Sweetener Adjustments: The amount of sweetener is a matter of personal preference. Start with the recommended amount and adjust to taste. Remember that the cherries will become sweeter as they sit in the syrup. For a richer flavor, consider using honey or maple syrup instead of artificial sweetener. If using a natural sweetener, be sure to use one that is heat-stable.
• Pressure Canning (Alternative Method): As the original recipe mentions, you can also use a pressure canner. Process at 5 lbs. of pressure for 10 minutes. Follow your pressure canner’s instructions carefully. This method is often preferred for lower-acid fruits.

Serving & Storage Suggestions

Canned cherries are delicious straight from the jar, as a topping for ice cream or yogurt, or as an ingredient in pies, cobblers, and other desserts. They can also be used to make cherry sauce for meats or poultry. Once opened, store the cherries in the refrigerator. Properly canned and sealed cherries will last for at least a year, and often much longer, in a cool, dark place. Discard any jars that show signs of spoilage (bulging lids, unusual odor, or cloudy liquid).

Nutritional Information

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	~100 kcal	~5%
Total Fat	~0g	~0%
Saturated Fat	~0g	~0%
Cholesterol	0mg	0%
Sodium	~5mg	~0%
Total Carbohydrate	~25g	~8%
Dietary Fiber	~2g	~8%
Sugars	~20g
Protein	~1g	~2%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Variations & Substitutions

• Spice it Up: Add a cinnamon stick, a star anise, or a few cloves to each jar for a warm, spiced cherry flavor.
• Almond Extract: A drop or two of almond extract can enhance the cherry flavor.
• Liqueur Infusion: Add a tablespoon of cherry liqueur (like Kirsch) to each jar for an extra touch of flavor (add after processing).
• Different Sweeteners: Experiment with different sweeteners such as honey, maple syrup, or stevia. Keep in mind that this may affect the texture and taste. If using honey or maple syrup, start with a smaller amount and adjust to taste, as they are sweeter than artificial sweeteners.
• Cherry Variety: Use any variety of cherries you like. Experiment with mixing sweet and sour cherries in one jar for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Do I have to use artificial sweetener?
A: No, you can use any sweetener you prefer, such as sugar, honey, or maple syrup. Just adjust the amount to your liking, keeping in mind that natural sweeteners can affect the consistency of the syrup.

Q: Can I use frozen cherries?
A: While fresh cherries are best, you can use frozen cherries in a pinch. Thaw them slightly before packing them into the jars. Be aware that frozen cherries may release more liquid during processing.

Q: How do I know if the jars are sealed properly?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex or move, it is sealed properly. You should also hear a “pop” sound as the jars cool, which indicates that a vacuum has formed.

Q: What do I do if a jar doesn’t seal?
A: If a jar doesn’t seal, you can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and use the cherries within a week.

Q: Can I adjust the processing time for smaller or larger jars?
A: The processing time is specific to pint-sized jars. If you are using smaller or larger jars, you will need to adjust the processing time accordingly. Consult a reliable canning guide for recommended processing times.

Final Thoughts

Canning cherries is a rewarding experience that allows you to enjoy the taste of summer all year round. Don’t be intimidated by the process; it’s easier than you might think! Gather your ingredients, sterilize your jars, and follow the steps carefully. Once you’ve tasted your own homemade canned cherries, you’ll be hooked. Share your creations with friends and family, and savor the sweet taste of summer, no matter the season. Perhaps serve them over a slice of angel food cake or alongside a scoop of vanilla bean ice cream for an extra special treat!