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.
=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
