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Publication #FCS8279

Selecting, Preparing, and Canning: Cherries -- Whole 1

United States Department of Agriculture, Extension Service2

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 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. 

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

Above

1,000 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, UF/IFAS Extension. Publication date: May 2003. Reviewed: February 2014. 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 website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, 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 UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.