Canned Cherries
Ingredients
Directions
Prepare
Wash the cherries thoroughly and discard any that show spots of decay.
Sterilize jars by boiling them for 20 minutes.
Pack and seal
Pack the cherries closely into the sterilized jars.
Fill the jars to overflowing with heavy boiling syrup.
Seal the jars immediately.
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
- Provide the fruit that forms the body and flavor of the preserve.
- Heavy boiling syrup
- Fills the jars and adds sweetness while covering the fruit to limit air contact.
The step that matters
Seal the jars immediately. Sealing right after filling keeps the jar hot and lets the contents form a vacuum as they cool, which helps preserve the fruit and prevents spoilage from air and microbes.
“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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