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Selecting, Preparing, and Canning: Cherries -- Whole 1
United States Department of Agriculture, Extension Service2Sweet 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 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 according to the recommendations in Table 1 .
Processing directions for canning cherries in a dial- or weighted-gauge canner given in Table 2 and Table 3 .
Tables
Table 1.
Table 1. Recommended Process Time for Cherries, Whole in boiling-water canner. Style of Pack Jar Size Process at Altitudes of: 0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft Hot Pints 15 min 20 20 25 Quarts 20 25 30 35 Raw Pints or Quarts 25 30 35 40 *After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Table 2. Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner. Canner Pressure (PSI) at Altitudes of Type of Fruit Style of Pack Jar Size Process Time (Min) 0-2,000 ft
2,001-4,000 ft
4,001-6,000 ft
6,001-8,000 ft
Applesauce Hot Pints 8 6 lb 7 lb 8 lb 9 lb Hot Quarts 10 6 7 8 9 Apples, sliced Hot Pints or Quarts 8 6 7 8 9 Berries, whole Hot Pints or Quarts 8 6 7 8 9 Raw Pints 8 6 7 8 9 Raw Quarts 10 6 7 8 9 Cherries, sour or sweet Hot Pints 8 6 7 8 9 Hot Quarts 10 6 7 8 9 Raw Pints or Quarts 10 6 7 8 9 Fruit Purees Hot Pints or Quarts 8 6 7 8 9 Grapefruit and Orange Sections Hot Pints or Quarts 8 6 7 8 9 Raw Pints 8 6 7 8 9 Raw Quarts 10 6 7 8 9 Peaches, Apricots, and Nectarines Hot and Raw
Pints or Quarts
10 6 7 8 9 Pears Hot Pints or Quarts 10 6 7 8 9 Plums Hot and Raw Pints or Quarts 10 6 7 8 9 Rhubarb Hot Pints or Quarts 8 6 7 8 9 *After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
Table 3. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner. Canner Pressure (PSI) at Altitudes of Type of Fruit Style of Pack Jar Size Process Time (Min)
0-1,000 ft
Above1,000 ft
Applesauce Hot Pints 8 5 lb 10 lb Hot Quarts 10 5 10 Apples, sliced Hot Pints or Quarts 8 5 10 Berries, whole Hot Pints or Quarts 8 5 10 Raw Pints 8 5 10 Raw Quarts 10 5 10 Cherries, sour or sweet
Hot Pints 8 5 10 Hot Quarts 10 5 10 Raw Pints or Quarts 10 5 10 Fruit Purees Hot Pints or Quarts 8 5 10 Grapefruit and Orange Sections Hot Pints or Quarts 8 5 10 Raw Pints 8 5 10 Raw Quarts 10 5 10 Peaches, Apricots, and Nectarines Hot and Raw
Pints or Quarts 10 5 10 Pears Hot Pints or Quarts 10 5 10 Plums Hot and Raw Pints or Quarts 10 5 10 Rhubarb Hot Pints or Quarts 8 5 10 *After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.
Footnotes
1. This document is FCS 8279, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Reviewed: June 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
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