To Can Cherries
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash and stem the cherries.
Pack the cherries into sterilized jars.
Dissolve sugar in water to make a syrup.
Fill and process
Pour the syrup over the cherries, leaving some headspace.
Seal the jars and process in a boiling water bath for 20 minutes.
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.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit itself, which softens and holds its flavour in the syrup during processing.
- Sugar
- Adds sweetness and, dissolved into the syrup, helps preserve the fruit's flavour and texture.
The step that matters
Seal the jars and process in a boiling water bath for 20 minutes. Heat in a boiling water bath destroys microorganisms that could spoil the fruit, and the sealed jars keep them out afterward. Too short a time or a poor seal can leave the cherries unsafe to store.
“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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