This is the second year in a row that we have made these home canned cherries. We received 5 gallons of cherries from a friend this year…so we had to do something to preserve them. We froze some, canned some, and left some fresh.
This recipe is super simple, and makes cherries that are good with yogurt, ice cream, pastries, pies, or our personal favorite on top of these yummy whole-wheat pancakes. They’re perfect for us, because we like to leave food in the most natural state possible, it has minimal ingredients, and allows us to enjoy our fresh cherries in a light simple syrup all year long.
If you are new to canning, be sure to review these boiling water canning basics here, here, and here to get started. If you don’t want to can the cherries, but would like to use them in a recipe. Follow all of the instructions except the canning procedure…just be sure to use them in within one week.
Home Canned Cherries.
Makes 4 pints-Prep time: 15 min.-Processing time: 15 min.
8 cups of whole pitted cherries
1 2/3 cup of granulated sugar
4 cups of water
To make the cherries:
Add the sugar and water in a large pot. Bring to a boil. Once boiling, reduce heat to medium, and stir until sugar dissolves. Add cherries and let simmer for 5 minutes. Skim any foam that accumulates on the surface.
To can the cherries:
One at a time, take the sterilized jars out of the boiling water canner. Pack with hot cherries and fill jar leaving ½ inch headspace with simple syrup. Wipe rims of jars with a paper towel. Adjust sterilized lids, making sure not to screw them on too tightly! Lower back into the boiling water canner and process for fifteen minutes. Let cool completely on a wire rack, the cans should seal during this time. Label with the date and contents. Store for up to one year.
Hope your day is simply marvelous.
Love, Grey and Brianna
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