Cherries - whole (sweet or sour)
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Cherries - whole (sweet or sour)
  Cherries    Sweet    Canning  
Last updated 6/12/2012 12:48:09 AM. Recipe ID 9130. Report a problem with this recipe.
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      Title: Cherries - whole (sweet or sour)
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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
 




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Recipe ID 9130 (Apr 03, 2005)

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