Canned Cherries
Ingredients
Directions
Prepare
Prepare the cherries by washing and pitting them.
Combine the cherries and sugar in a pot to create a syrup.
Cook and can
Heat the mixture until it scalds (do not boil) for 10 to 15 minutes.
Place a few cherry stones in a muslin bag and add to the syrup while heating for extra flavor.
Remove the muslin bag and can the cherries, sealing the jars.
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.
- Sugar
- Sweetens the fruit and, dissolved into syrup, helps preserve the cherries.
The step that matters
Heating without boiling. The mixture should scald but not boil. Hard boiling can break down the cherries and make the syrup cloudy or mushy, so keep the heat controlled and watch for the first signs of scalding.
“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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