For each quart of cherries, add 1/2 cup of sugar. Cook with just enough water to make a syrup. Cook the cherries slowly until hot throughout. Pack cherries into heated quart jars adding boiling water if needed to cover the fruit. Leave 1/2 inch head space.Remove air bubbles, wipe clean and seal with heated lids. Process 20 minutes in a water bath canner. Let cool five minutes before removing and let sit 24 hours before testing for seals.
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