Remove stems and pits. You can also leave the pits in if you choose.
Mix water and sugar on stovetop. Bring to a simmer.
6 cups water, ¾ cup sugar
Place cherries in the jar leaving a ½ inch headspace
Pour hot syrup over cherries leaving a ½ inch headspace
Remove bubbles
Wipe down rim and add lids and rings
Place jars into a water bath canner half filled with simmering water. Add additional hot water if need so the jars are covered with at least one inch of water.
Place lid on canner and turn heat up to high
Once water is at a full boil, being timing.
Process both pints and quarts for 25 minutes, adding additional time for your elevation (see chart)
Turn heat off and allow jars to remain in the canner for 5-10 minutes before removing
Place jars on a cooling rack and allow jars to fully cool before checking seals. Do not tighten rings or press down on the lids.
When jars are fully cool, check to see if they have sealed. Remove the rings and press the center of the lid. If there's no up and down movement, the jars have sealed.
Wash the outside of the jars to remove any residue
Label with contents and date and store in a cool dark place
Notes
Adjust your processing time according to elevation:
1,001- 3,000 ft. - add 5 minutes
3,001- 6,000 ft. - add 10 minutes
6,001- 8,000 ft. - add 15 minutes
8,001-10,000 ft. - add 20 minutes
Removing the seed or pit from the cherry is up to you. I do both methods.
We grew up eating canned cherries with the pit still intact. We'd eat a small bowl of cherries and eat one at a time with a spoon and we'd remove the pit the same way you'd do with a fresh cherry.
If you are using the cherries for baking or adding to other recipes, it would be best to remove the pit before canning.
Removing the pit is a messy job! Use a cherry pitter over a sink, a large bowl or do outside
You may make a sweeter syrup by increasing the amount of sugar in your syrup