On average, as a very rough guideline, expect to need about 1 kg (2.5 lbs) of cherries per 1 litre (US quart) jar of canned cherries
- 8 (17.5 lbs) of cherries = 7 litres (US quarts) canned cherries
- 5 kg (11 lbs ) of cherriess = 9 x ½ litres (US pints) canned cherries
Quality: Select bright, uniformly colored cherries that are mature (of ideal quality for eating fresh or cooking).
Canning Cherries in Apple Juice Recipe
Instructions
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Prepare a very large pot or bowl of water that has been acidulated (by adding lemon juice or ascorbic acid.)
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Wash the cherries, stem them, and pit them.
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Place pitted cherries in that acidulated water to prevent the exposed flesh from browning.
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Continue until all your cherries are prepped.
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Remove cherries from water, drain well.
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Measure them as you put them into a pot.
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For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water.
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Bring this pot to a boil and let simmer for a few minutes until all cherries are heated through (don’t cook them.)
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Pack cherries into jars.
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Leave 3 cm (1 inch) headspace.
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Top up with the water you boiled them in from the pot or if there isn’t enough, clean boiling water (such as from a kettle, for instance).
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Leave 2 cm (½ inch) headspace after being filled with liquid.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Processing time: ½ litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes. Increase time as needed for your altitude.
Can I use cornstarch or some other type of thickener while canning?
This is a great question, and undoubtedly the one I get THE MOST on this topic! The answer is NO, it is recommended that no starch should be added during the canning process.
It really only takes about 3 minutes to thicken the syrup when you go to use it, so I like to air on the side of caution and “follow the rules” on this one!
