Canned Cherries
Ingredients
Directions
Prepare the syrup
Wash the cherries and cut off half the stem.
Make a syrup by boiling 1 pint of water with 1 cup of sugar for 10 minutes.
Fill and process the jars
Pour the syrup over the cherries in jars until full.
Screw on the jar tops without the rubbers and place them in a kettle of boiling water.
Cook the jars in boiling water for 20 minutes.
Remove the jars from the water, take off the covers, and put on the rubbers.
If the syrup has boiled away, fill each jar to the brim with more syrup.
Put on all the tops and screw them tightly.
When the jars are cold, tighten the tops again.
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 flavour of the preserve.
- Sugar
- Sweetens the syrup and helps preserve the fruit's texture and flavour.
The step that matters
Keep the syrup level at the brim before sealing. If syrup boils away during processing, the cherries are exposed to air, which can cause discolouration and spoilage. Topping each jar to the brim keeps the fruit submerged.
“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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