Michigan State University Extension
Preserving Food Safely - 01600377
10/13/97
Sweet Or Sour
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 (use one teaspoon of powdered ascorbic acid
per gallon of cold water) 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.
Preparing And Using Syrups
Measures of Water and Sugar
For 9 Pt. Load* For 7 Qt. Load
Syrup Approx. Cups Cups Cups Cups Type % Sugar Water Sugar Water Sugar
Medium 30 5-1/4 2-1/4 8-1/4 3-3/4 (For sweet cherries)
Heavy 40 5 3-1/4 7-3/4 5-1/4 (For tart cherries
*This amount is also adequate for a 4-quart load.
PROCEDURE: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.
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 hot 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 hot jars with drained cherries,
shaking down gently as you fill. Add more hot liquid,
leaving 1/2-inch headspace.
Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR CHERRIES,
WHOLE IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Hot Pints 15 min. 20 min. 20 min. 25 min. Hot Quarts 20 25 30 35
Raw Pints 25 30 35 40 Raw Quarts 25 30 35 40
RECOMMENDED PROCESS TIMES FOR CHERRIES,
WHOLE, IN A WEIGHTED-GAUGE PRESSURE
CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 8 min. 5 lb. 10 lb. Hot Quarts 10 5 10
Raw Pints 10 5 10 Raw Quarts 10 5 10
RECOMMENDED PROCESS TIMES FOR CHERRIES,
WHOLE, IN A DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft
Hot Pints 8 min. 6 lb. 7 lb. 8 lb. 9 lb. Hot Quarts 10 6 7 8 9
Raw Pints 10 6 7 8 9 Raw Quarts 10 6 7 8 9