Cherries in Juice
Find out how to safely preserve cherries in juice with water bath canning for delicious fruit that lasts all year.
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Equipment
- Ladle
Ingredients
- 7 Quarts Tart cherries, pitted
- 5 cups Water
- 1/2 cup Sugar
Instructions
- Wash the jars, lids, and bands in hot soapy water.
- In a stockpot, bring 5 cups of water and 1/2 cup of sugar to a boil.
- Fill the water bath and bring to a boil.
- Using a food funnel, fill the quart jars with rinsed cherries.
- Pour the sugar water into the jars, leaving 1/2 inch headspace.
- Using a bubble popper, remove any air from the jars.
- Wipe the rim of each jar with a clean towel or paper towel.
- Place the lids on the jars and tighten the bands.
- Using the jar lifter, place the jars into the boiling water bath.
- Process for 15 minutes for sea level altitude, adjust for higher altitude.
- Remove the jars to a wooden cutting board and allow to cool for 12-24 hours before labeling and storing. Check the lids for proper seal, if any did not seal, refrigerate and use first.
Nutrition
Serving: 1cupCalories: 135kcal
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