canning: sweet cherries

godblessourhome

just gave away my last jar. now i have to wait until they are in season to can some more. so good over ice cream! mmmmm!

* 2 pounds sweet cherries (Rainier, Bing, or other SWEET variety - sour is great for pie but not for this)
* 4 cups water
* 1 1/2 cups
* almond extract (optional)

1. Wash and pit your cherries. You can use a cherry pitter or simply cut the cherries in half to remove the pit. Do this over a large bowl to capture any juices.

2. Combine the water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar. Keep hot (but not boiling) while you prep your jars.

3. Ensure your jars are clean, sterilized, and hot. (Adding hot syrup to a cold jar may cause the jar to shatter!) With clean hands, stuff as many cherries as you can into each jar. How many you get in each jar will depend on the size of the jar and cherry (about 16-20 Rainier cherries in each 250 mL jar). Fill to 2 cm below the rim.

4. If you want, you could add a drop or two of almond extract to the cherries. Add to the desired jars. (Vanilla bean is tasty too.)

5. Fill each jar with the hot syrup, stopping 1 cm from the rim of the jar. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten with your hands.

6. Process in a boiling water bath for 15 minutes.

7. Remove from the water bath, let cool, and listen for the pops. To let the full flavors develop, let the jars rest a few weeks before digging in. Of course, refrigerate any jars that do not seal and enjoy immediately.

melodyg

I've never canned before... can you just use a large pot (or even buy a canning one) to sterilize without having to buy the canning equipment? These sound amazing!