Red Cherries
Ingredients
Directions
Prepare
Stem the cherries and remove all leaves.
Place the cherries in cans and fill with hot water.
Process
Cap the cans, tip them, and process.
For No. 2 cans, process for 3 minutes at 240°F (115°C) and 8 minutes at 212°F (100°C).
For No. 10 cans, process for 8 minutes at 240°F (115°C) and 22 minutes at 212°F (100°C).
If cans swell in spring, reprocess No. 2 cans for 12 minutes and No. 10 cans for 30 minutes at 212°F (100°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh cherries
- Provide the fruit, flavor and texture that the finished canned product is built around.
The step that matters
Processing time and temperature for each can size. Heat must penetrate the whole can to destroy spoilage microbes. Shorter processing or lower temperatures than the record gives can leave microbes alive and cause spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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