Extension > Food > Food Safety > Preserving and preparing > Fruits > Canning whole cherries
Canning whole cherries
Quantity
An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A lug weighs 25 pounds and yields 8 to 12 quarts – an average of 2½ pounds per quart.
Quality
Select bright, uniformly colored, mature cherries which are ideal for eating fresh or cooking.
Procedure
- Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid to prevent stem-end discoloration. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting.
- Cherries may be canned in water, apple juice, white grape juice, or syrup. If syrup is desired, see preparing and using syrups.
Hot pack
In a large saucepan add ½ cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving ½ inch headspace.
Recommended process
- Boiling-water bath
- Pints – 20 minutes
- Quarts – 25 minutes
Raw pack
Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving ½ inch headspace. Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints or quarts – 30 minutes
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
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