Michigan State University Extension
Preserving Food Safely - 01600377


     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                                             

               WHOLE IN A BOILING-WATER CANNER              

                     Process Times at Altitudes of          
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      

           WHOLE, IN A WEIGHTED-GAUGE PRESSURE              

                      Canner Pressure (PSI) at Altitudes of 
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            


                     Canner Pressure (PSI) at Altitudes of  
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     

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