With all the cherries we see throughout the summer, cherry pie is not a big favorite at our house. However, I cannot resist canning a bucket each year. I get about 13-14 quarts to have on my shelf. They are so easy to do and are nice to have for pies to take to friends and family later in the year.
Place the cherries and sugar into a large kettle.
Heat on medium heat, stir.
Heat to near boiling, ladle into hot, sterilized jars.
Wash tops of jars, place hot caps and lids onto jars and process in a boiling water bath.
I process mine for 35 minutes. (That is our altitude recommendations.)
Watch for recipes in the future where I will use these beautiful cherries.
Your cherry pies remind me of Grandpa B. You always took the time to bake him one on Thanksgiving.
ReplyDeleteI would love to have even just one cherry tree to have enough cherries to can. Fresh cherries is one everyone's favorite fresh fruit.
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