It's Cherry Season!
The first year I did cherries I swore I'd never do them
again. I didn't have a cherry pitter and TONS of cherries to do,
so I used the end of a potato peeler to get the pits out.
It took FOREVER to get one quart jar full!
I wouldn't even let anyone eat the cherries.
I just wanted them to sit on the shelf and look pretty!
I finally got a cherry pitter and cherries are back on my
list of things to can!
Here's the How To:
Wash the Cherries
Remove the Pits and Stems
Prepare the Syrup
(Recipe included below.)
Fill clean canning jars about 1/2 full of pitted cherries.
You can leave your cherries whole or you can cut them in half.
Add about 1 cup of syrup and tap the bottom of the
jar to settle the cherries.
Continue adding the cherries until you have about
Add enough syrup to cover the cherries.
Add new lids and tighten finger tight with jar rings.
Lids need to be heated to a simmer.
Process pints and quarts for 25 minutes in a
1 cup sugar to 4 1/2 cups water
2 cups sugar to 5 cups water
3 cups sugar to 5 1/2 cups water
4 3/4 cups sugar to 6 1/2 cups water
Heat until sugar is dissolved.
Honey Syrup Recipe:
1 1/2 cups honey to 4 cups water
2 cups honey to 4 cups water
Give it a try!
Nothing beats a Hot Cherry Pie on a cold winter day!!!