Canned Cherries
Ingredients
Directions
Prepare
Pit the cherries.
Add the sugar to the cherries.
Let the mixture stand overnight.
Cook and can
Cook thoroughly before canning.
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, which releases juice as it macerates and cooks down into the syrup.
- Sugar
- Sweetens the fruit and draws out juice, helping form a syrup while preserving the cherries.
The step that matters
Cook thoroughly before canning. Thorough cooking heats the fruit and syrup enough to reduce microbes and enzymes that cause spoilage, which matters for shelf-stable storage in jars.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.