Cherries in Syrup
Ingredients
Directions
Prepare the cherries
Prick the cherries with a needle to prevent bursting.
Soak the cherries in cold alum water for 15 minutes.
Blanch the cherries and cool them in cold running water.
Fill and process
Fill quart cans with cherries and cover with sweetened water.
Seal the quart cans airtight and process for 12 minutes.
Process pint cans for 8 minutes.
Process quart jars for 6 minutes.
Process pint jars for 4 minutes.
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
- Cherries
- Provide the fruit itself, with flavor and texture that the syrup surrounds.
- Sweetened water
- Forms the syrup, adding sweetness and moisture to the fruit.
The step that matters
Match the processing time to the container. Heat must reach the centre of the fruit to make it safe and stable. Larger containers need longer processing, so using a time meant for a smaller jar can leave the cherries underprocessed.
“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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