Homecanning Cherries for Beginners

Introduction:

Welcome to Canning 101! This is a “how-to” project for beginners. According to the Cambridge Dictionary, canning is defined as “the act of preserving food into a closed container so air cannot enter.” Getting into the specifics, this type of canning uses pressure from boiling water to help prevent bacteria. Waterbath canning is used for the purpose of preserving acidic foods.

Maybe you grew up watching your mother or grandmother can and it has sparked an interest to follow in their footsteps. Or maybe you are just interested in food preservation, knowing how important it is to be prepared for any type of situation. You could even be a seasoned canner, wanting a simple-to-follow recipe, compared to the more challenging ones that you’ve canned before. No matter the specific reason why you are here, we welcome you. “Canning Cherries for Beginners” will be a straight-forward guide on how to can cherries. Follow each step and you will be successful.

For basic safety information, please check out:

https://extension.psu.edu/lets-preserve-basics-of-home-canning

Sources:

1. The Complete Guide to Pressure Canning by Diane Devereaux
2. https://foodprint.org/blog/water-bath-canning/
3. https://www.canr.msu.edu/resources/basics_of_water_bath_canning
4. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/cherries-whole/

Supplies:

1. Waterbath canner: Includes a rack and a jar lifter
2. 7 quart jars: Wide or small mouth
3. Rings & lids: Corresponds with the size of jar

Ingredients:

1. 2 tablespoons of cane sugar
2. Cherries: Amount dependents on jar size
3. Water: Tap water works fine unless you have filtered water

Prepare the Fruit:

1) Pick and wash your ripe fruit. Discard any moldy or rotten fruit.

(See photo above)

1) Dishwasher method:

1) Put jars in a dishwasher that uses very hot water.

2) Run the dishwasher.

Or: 2) Boiling method:

1) Wash jars using detergent.

2) Rinse thoroughly.

3) Boil them in the canner for 10 minutes to kill any bacteria.

4) Carefully remove the jars, drain the water, and you are now ready to fill them.

1) Gather materials after you've sterilized them.

2) Fill your sterilized jar with cherries up to the shoulder of the jar.

3) Gently tap the jar so the cherries can settle.

4) Add 2 tablespoons of sugar into each jar.

5) Fill with cool water until it is about 1 inch below the rim of the jar.

1) Use a butter knife to gently slide around the sides of the jar to release any air bubbles.

Note: This is called de-bubbling. It prevents seal failure and product spoilage.

2) Wipe the rims of your jar with a clean cloth or paper towel.

Make sure that there is no food debris on top of the jar which might prevent sealing.

3) Put the flat lid on and then the ring. Tighten to only finger tight.

Note: Using the fingertips to tighten the jar versus using a fist.

1) Put the jars in the waterbath canner.

2) Fill it with water so that it is covering up to at least 1-2 inches of water above the top.

Note: Remember to match the temperature of water with the temperature of jars.

Otherwise, you may have thermal breakage.

Thermal breakage: Jar cracking because of differences in temperature.

3) Turn the heat on high. Put the lid on and bring the water to a boil (212℉).

4) Once it is at a full rolling boil, start your timer for 25 minutes.

You may need to adjust the heat, but make sure to keep it at a boil.

1) At the end of 25 minutes, turn the heat off.

2) Remove the lid while being careful of the steam.

3) Let the jars sit for 5 minutes in the water.

Note: This will help avoid liquid siphoning.

Liquid siphoning: Liquid is pulled out of the jar. It might cause issues with the seal.

1) Carefully remove jars from the canner and place them on the towel.

2) As your product cools, the jars will make a “ping” sound.

This means that the jars have been sealed.

Note: Do not touch the lid. It will cause a false seal.

1) Let the product set for 24 hours before removing the rings.

2) Wash and label the jars.

3) Check that the lids have remained sealed.

Note: Any product that has not been sealed needs to be refrigerated.

Use it within a reasonable amount of time.

4) This product is now self-stabled and ready to eat.