Free Recipe Cherries – Whole (Sweet or Sour)

Recipe Type: Free Fruit Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Cherries – Whole (Sweet or Sour) Recipe

Cherries – Whole (Sweet or Sour)

Cherries – Whole (Sweet or Sour) Preparation

Quantity: An average of 17-1/2 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 2-1/2 pounds per quart. Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking). Procedure: Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid (See Ensuring High-Quality Canned Foods ) 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, select and prepare preferred type as directed. Hot pack–In a large saucepan add 1/2 cup water, juice, or syrup for each quart of drained fruit and bring to boil. Fill jars with cherries and cooking liquid, leaving 1/2-inch headspace. Raw pack–Add 1/2 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 1/2-inch headspace. Adjust lids and process. Processing directions for canning cherries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process at Altitudes of 0 – 1,000 ft: 15 min. 1,001 – 3,000 ft: 20 min. 3,001 – 6,000 ft: 20 min. Above 6,000 ft: 25 min. Style of Pack: Hot. Jar Size: Quarts. Process at Altitudes of 0 – 1,000 ft: 20 min. 1,001 – 3,000 ft: 25 min. 3,001 – 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Raw. Jar Size: Pints or Quarts. Process at Altitudes of 0 – 1,000 ft: 25 min. 1,001 – 3,000 ft: 30 min. 3,001 – 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb. 2,001 – 4,000 ft: 7 lb. 4,001 – 6,000 ft: 8 lb. 6,001 – 8,000 ft: 9 lb. Style of Pack: Raw. Jar Size: Pints or Quarts Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb. 2,001 – 4,000 ft: 7 lb. 4,001 – 6,000 ft: 8 lb. 6,001 – 8,000 ft: 9 lb. Table 3. Process Times for Sweet or Sour Cherries, Whole in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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