Canned Cherries
Ingredients
Directions
Make the syrup
Boil the water and sugar until clear.
Cook the cherries
Add the cherries and cook them covered for 10 minutes.
Pack and seal
Seal the cherries in pint jars, filling them brimming full.
Let the jars 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
- Form the fruit of the preserve and soften slightly as they cook in the syrup.
- Granulated sugar
- Sweetens the syrup and helps the cherries keep their shape and texture.
The step that matters
Add more juice and seal while hot.. Hot contents drive out air and help form a vacuum seal as the jars cool. Sealing cooler jars risks a weak seal and 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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