Michigan State University Extension
Preserving Food Safely - 01600377
10/13/97

### CHERRIES--WHOLE

        Sweet Or Sour

        QUANTITY:   An average of 17-1/2 pounds is  needed  per

    canner
     load of 7 quarts; an average of 11 pounds is  needed

    per
     canner  load of 9 pints.  A lug weighs  25  pounds  and

    yields
    8 to 12 quarts--an average of 2-1/2 pounds per quart.

       QUALITY:  Select bright, uniformly colored cherries that

    are
    mature (of ideal quality for eating fresh  or  cooking).

        PROCEDURE:   Stem  and wash cherries.  Remove  pits  if

    desired.
      If  pitted, place cherries  in  water  containing

    ascorbic
    acid  (use one  teaspoon  of powdered ascorbic acid

    per
    gallon of cold water) to prevent stem-end discoloration.

    If
    canned unpitted,  prick skins  on opposite  sides  with a

    clean
    needle to prevent  splitting.  Cherries may be  canned

    in
    water, apple  juice,  white  grape  juice, or syrup.   If

    syrup
     is desired, select and prepare preferred type.

    Preparing
    And Using Syrups

                          Measures of Water and Sugar

                     For 9 Pt. Load*         For 7 Qt. Load

    Syrup
      Approx.   Cups      Cups          Cups      Cups

    Type
       % Sugar   Water     Sugar         Water     Sugar

    Medium
     30        5-1/4     2-1/4         8-1/4     3-3/4

    (For
    sweet cherries)

    Heavy
      40        5         3-1/4         7-3/4     5-1/4

    (For
    tart cherries

    *This
    amount is also adequate for a 4-quart load.

      PROCEDURE:  Heat water and sugar  together.  Bring  to  a

    boil
    and pour over raw fruits in jars.  For hot packs, bring

    water
    and sugar to boil, add fruit, reheat to boil, and fill

    into
    jars immediately.

        Hot  pack--In  a large saucepan add 1/2 cup water,

        juice, or syrup for each  quart of drained fruit and

        bring to boil.  Fill hot jars with cherries and

        cooking liquid, leaving 1/2-inch headspace.

        Raw pack--Add 1/2 cup hot water, juice, or syrup to

        each jar.  Fill hot jars with drained cherries,

        shaking down gently as you fill.  Add more hot liquid,

        leaving 1/2-inch headspace.

    Adjust
    lids and

    process.

              RECOMMENDED PROCESS TIMES FOR CHERRIES,

                  WHOLE IN A BOILING-WATER CANNER

                        Process Times at Altitudes of

    Style

    of
          Jar      0-         1001-       3001-      over

    Pack
        Size     1000 ft.   3000 ft.    6000 ft.   6000 ft.

    Hot
         Pints    15 min.    20 min.     20 min.    25 min.

    Hot
         Quarts   20         25          30         35

    Raw
         Pints    25         30          35         40

    Raw
         Quarts   25         30          35         40

              RECOMMENDED PROCESS TIMES FOR CHERRIES,

              WHOLE, IN A WEIGHTED-GAUGE PRESSURE

                             CANNER

                         Canner Pressure (PSI) at Altitudes of

    Style

    of
            Jar      Process     0-           Above

    Pack
          Size      Time       1000 ft.     1000 ft.

    Hot
           Pints     8 min.      5 lb.        10 lb.

    Hot
           Quarts   10           5            10

    Raw
           Pints    10           5            10

    Raw
           Quarts   10           5            10

             RECOMMENDED PROCESS TIMES FOR CHERRIES,

             WHOLE, IN A DIAL-GAUGE PRESSURE CANNER

                        Canner Pressure (PSI) at Altitudes of

    Style

    of
        Jar     Process  0-        2001-     4001-    6001-

    Pack
      Size     Time    2000 ft.  4000 ft.  6000 ft. 8000 ft

    Hot
       Pints    8 min.   6 lb.     7 lb.     8 lb.    9 lb.

    Hot
       Quarts  10        6         7         8        9

    Raw
       Pints   10        6         7         8        9

    Raw
       Quarts  10        6         7         8        9

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