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 (see page 1-11) 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.
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.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
| Recommend Process Time for Cherries, whole in a boiling water canner | ||||||
| Process Time at Altitudes of | ||||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6000 ft | |
| Hot | Pints | 15 min | 20 min | 20 min | 25 min | |
| Quarts | 20 min | 25 min | 30 min | 35 min | ||
| Raw | Pints or Quarts | 25 min | 30 min | 35 min | 40min | |
| Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints | 8 | 6 | 7 | 8 | 9 |
| Quarts | 10 | 6 | 7 | 8 | 9 | |
| Raw | Pints or Quarts | 10 | 6 | 7 | 8 | 9 |
| Process Times for Sweet or Sour Cherries, Whole in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints | 8 | 5 | 10 |
| Quarts | 10 | 5 | 10 | |
| Raw | Pints or Quarts | 10 | 5 | 10 |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)