Canned Cherries
Ingredients
Directions
Cook the cherries
Boil the water and sugar until clear.
Add the stemmed, washed, and drained cherries.
Cook covered for 10 minutes.
Pack and seal
Seal in pint jars, filling them brimming full.
Let them stand for a minute to settle.
Add more juice and seal while hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cherries
- The main fruit, providing the flavor and the body of the finished dish.
- Granulated sugar
- Sweetens the fruit and dissolves into the syrup that keeps the cherries moist.
The step that matters
Add more juice and seal while hot. Hot contents help drive out air. As the jars cool, the contents contract and a partial vacuum forms, which helps the lids seal.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.