I love to can cherries because freezer space is often limited at my house and a basic canned cherry is so easy to add to my long-term food storage. I enjoy having canned cherries on hand in my pantry because there are a number of different ways to use them later. This preservation method for cherries couldn’t be simpler and allows you to easily add this delicious fruit to your long-term food pantry.
So without further adieu, are you ready to can cherries with us?
2.5 pounds cherries
1/3 cup sugar
How to Can Cherries
The following directions will make a 1-quart jar of canned cherries. I love how easy it is knowing how much is needed for 1 quart. Then I can just calculate how many quarts I want and prepare accordingly. For me, it’s generally a water bath filled to capacity.
Wash and Pit
The first step is to wash and pit 2.5 pounds of cherries.
Place ingredients in jar.
Next, use a jar funnel to fill your hot jar with the pitted cherries. Top the cherries with 1/3 cup of sugar and fill the remaining space with boiling hot water. Leave a 1/2 inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 25 minutes if at sea level. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)
Once your cherries have completed the appropriate time in the boiling water bath canner take them out and sit them on the counter for 24 hours to cool and completely seal.
If your jar of canned cherries did not seal then place it in the fridge and use it immediately. Store the sealed jars in your lovely pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.