Canning Cherries in Syrup, Pint Jars
- Details
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
Cherries are easy to can at home using this recipe. Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides.
Also see Canning Cherries in Syrup, Quart Jars.
| Ingredients |
Per Pint (16 oz.) Jar |
6 Pints |
8 Pints | 10 Pints | 12 Pints |
| Cherries | 1-1/2 lbs. | 7-1/2 lbs. | 10 lbs. | 12-1/2 lbs. | 15 lbs. |
| Suggested Syrup - see chart below |
Light for sweet cherries Medium for sour cherries |
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| 1 Pint | 6 Pints | 8 Pints | 10 Pints | 12 Pints | |
| Very Light Syrup |
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| Water | 3/4 cup | 4-1/2 cups | 6 cups | 7-1/2 cups | 9 cups |
| Sugar (sugar content 10%) | 1/8 cup | 3/4 cup | 1 cup | 1-1/4 cups | 1-1/2 cups |
| Light Syrup |
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| Water | 11/16 cup | 4-1/8 cups | 5-1/2 cups | 6-7/8 cups | 8,25 cups |
| Sugar (sugar content 20%) | 3/16 cup | 1 cup | 1-1/2 cups | 1-7/8 cups | 2-1/4 cups |
| Medium Syrup |
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| Water | 5/8 cup | 3-3/4 cups | 5 cups | 6-1/4 cups | 7,5 cups |
| Sugar (sugar content 30%) | 1/4 cup | 1-1/2 cups | 2 cups | 2-1/2 cups | 3 cups |
| Heavy Syrup |
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| Water | 9/16 cup | 3-3/8 cups | 4-1/2 cups | 5-5/8 cups | 6-3/4 cups |
| Sugar (sugar content 40%) | 5/16 cup | 2-1/4 cups | 3 cups | 3-3/4 cups | 4-1/2 cups |
| Very Heavy Syrup | |||||
| Water | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
| Sugar (sugar content 50%) | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
Yields may vary slightly.
- Remove stems and wash cherries.
- If pits are left in cherries, they should be pricked with a sterilized needle.
- If pitting the cherries (see cherry pitters) place cherries in an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well-crushed Vitamin C Tables per gallon of water) to avoiid browning.
- Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
- Canning using cold pack method with 1/2" of headspace.
- Pour hot syrup over fruit.
- Processing with a Water Bath 25 minutes for pints, at 212 degrees or Processing in a Pressure Canner for 8 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
Equipment Needed:
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
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Video 2: Home Canning Fruit, Home Canning Pie Filling The second step in learning to can at home continues with the use of a waterbath canner. You will learn to home can fruit in syrup or to can fruit pie filling. |
Canning Cherries in Syrup|Pint Jars|Quart Jars
