Remove stems from cherries and rinse them through clean water to get rid of impurities.
Place clean cherries into prepared clean jars. Fill up jars up to the top.
Prepare the light syrup by melting sugar in water, 1:2 ratio (see note section for details), in a pot over the heat.
Pour light syrup sugar water over the cherries in your jars. The cherries need to be completely covered. Close jars well.
Place sealed jars in a canner pot next to each other and over each other if you have more space or more jars to can.
Pour water over all the jars, they need to be completely submerged. Close the canner pot with a lid and make sure that a thermometer is showing the temperature.
Heat up the canner pot and bring the temperature to about 185° Fahrenheit or 85° Celsius. This can take about 30 minutes
Continue to sterilize and cook jars for 30 minutes at about 185° Fahrenheit or 85° Celsius. Control the heat to stay at that temperature.
To take out hot jars, spread a kitchen towel over a kitchen surface. Turn off heat when done, remove lid and take out jars with a set of jar lifter. Place hot and wet jars on the kitchen towels.
Allow jars to cool before you store them in a cool and dry place on a shelf preferably.
The quantities are variable and depend on the size of your jars, the size and quantities of your cherries, and how many you actually want to make vs how many fit into your canner.This will give you a baseline to work with: To fill up four standard 25 oz, ¾ liter (0.75) jars you will need about 5.5 - 6.6 pounds, 2.5-3 kg of cherries AND you will need 1.1 pounds, 500 grams sugar dissolved in 1 quart/liter water.The water sugar ratio is always 2:1.That way you can prepare more light syrup if needed. And you just need to fill up your jars without having to weigh them.
Home Canned Cherries Recipe https://www.masalaherb.com/home-canned-cherries/ August 17, 2020