Cherries - Whole (Sweet or Sour)

Title:
Cherries - Whole (Sweet or Sour)

Yield:
1 Recipe

Categories:
Fruits,
Canning




Ingredients:









 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 (See "Ensuring High-Quality


 Canned Foods") 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.


 


 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.


 


 Style of Pack: Hot.  Jar Size: Pints. Process at Altitudes of 0 - 1,000 ft:


      15    min.


                   1,001 - 3,000 ft: 20 min.


                   3,001 - 6,000 ft: 20 min.


                     Above 6,000 ft: 25 min.


 


 Style of Pack: Hot.  Jar Size: Quarts. Process at Altitudes of 0 - 1,000


 ft: 20 min.


                   1,001 - 3,000 ft: 25 min.


                   3,001 - 6,000 ft: 30 min.


                     Above 6,000 ft: 35 min.


 


 Style of Pack: Raw.  Jar Size: Pints or Quarts. Process at Altitudes of 0
-


 1,000 ft: 25 min.


                   1,001 - 3,000 ft: 30 min.


                   3,001 - 6,000 ft: 35 min.


                     Above 6,000 ft: 40 min.


 


 Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge


 Pressure Canner.


 


 Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 8 minutes for


 pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 -


 2,000 ft: 6 lb.


                                 2,001 - 4,000 ft: 7 lb.


                                 4,001 - 6,000 ft: 8 lb.


                                 6,001 - 8,000 ft: 9 lb.


 


 Style of Pack: Raw.  Jar Size: Pints or Quarts Process Time: 10 min. Canner


 Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.


                                 2,001 - 4,000 ft: 7 lb.


                                 4,001 - 6,000 ft: 8 lb.


                                 6,001 - 8,000 ft: 9 lb.


 


 Table 3. Process Times for Sweet or Sour Cherries, Whole in a


 Weighted-Gauge Pressure Canner.


 


 Style of Pack: Hot.  Jar Size: Pints. Process Time: 8 minutes for pints, 10


 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5


 lb.


                                   Above 1,000 ft: 10 lb.


 


 Style of Pack: Raw.  Jar Size: Pints or Quarts. Process Time: 10 minutes.


 Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.


                                   Above 1,000 ft: 10 lb.


 


 ======================================================= ===== * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini