Canned Cherries
Ingredients
Directions
Combine the seeded cherries and granulated sugar in a porcelain-lined kettle.
Boil the mixture for five minutes.
Can and seal the cherries 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
- Seeded cherries
- Provide the fruit, which softens and releases juice as it cooks with the sugar.
- Granulated sugar
- Adds sweetness and helps preserve the fruit by binding water and inhibiting spoilage.
The step that matters
Sealing the cherries immediately after boiling. Hot fruit packed straight into jars helps create a vacuum seal as it cools, and delay lets the cherries cool and the seal fail to form properly.
“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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