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 onopposite 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.
Processing directions for canning cherries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
| Table 1. Recommended Process Time for Sweet or
Sour Cherries, Whole in boiling-water canner. |
|
Process at Altitudes of: |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 3,000 ft |
3,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Pints
Quarts |
15 min
20 |
20
25 |
20
30 |
25
35 |
| Raw |
Pints or Quarts |
25 |
30 |
35 |
40 |
| Table 2. Process Times for Sweet or Sour
Cherries, Whole in a Dial-Gauge Pressure Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| 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 |
| Hot |
Pints
Quarts |
8
10 |
6
6 |
7
7 |
8
8 |
9
9 |
| Raw |
Pints or Quarts |
10 |
6 |
7 |
8 |
9 |
| Table 3. Process Times for Sweet or Sour
Cherries, Whole in a Weighted-Gauge Pressure Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time (Min) |
0 - 1,000 ft |
Above 1,000 ft |
| Hot |
Pints
Quarts |
8
10 |
5
5 |
10
10 |
| Raw |
Pints or Quarts |
10 |
5 |
10 |
|
