Instructions: 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 "Ensuring High-Quality Canned Foods") 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 as directed.

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 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 jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning cherries in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in boiling-water canner.

Style of Pack: Hot. Jar Size: Pints. Process at Altitudes of 0 - 1,000 ft: 15 min.

1,001 - 3,000 ft: 20 min.

3,001 - 6,000 ft: 20 min.

Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Quarts. Process at Altitudes of 0 - 1,000 ft: 20 min.

1,001 - 3,000 ft: 25 min.

3,001 - 6,000 ft: 30 min.

Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints or Quarts. Process at Altitudes of 0 - 1,000 ft: 25 min.

1,001 - 3,000 ft: 30 min.

3,001 - 6,000 ft: 35 min.

Above 6,000 ft: 40 min.

Table

2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts Process Time: 10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.

Table

3. Process Times for Sweet or Sour Cherries, Whole in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints. Process Time: 8 minutes for pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time: 10 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb.

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