Canning cherries gives you convenient jars of cherries to have on hand for making cherry pie, pouring over ice cream, or using in a cherry cobbler. (See my Cherry Rhubarb Crisp recipe further down the page.)
Cherries are an acid food and can be safely water bath canned.
Canning plain cherries in a light syrup makes it easy to create desserts of your choice later. I like simplicity!
I made a few jars of cherry pie filling and canned some cherry jam this year too. My husband is a big fan of frozen cherries, so I also froze five 1-gallon bags of those as well. He says they are just like popsicles. I say they are much better for you too.
This Page Includes:
- Canning Cherries: Extended, Step-By-Step Directions
- Cherry Pitting Tip
- A Recipe for You: Cherry Rhubarb Crisp
- How Do You Can Sour Cherries? How Do You Can Sweet Cherries?
- Can You Can Cherries Without Sugar?
- Pressure Canning Cherries?
- What About Canning Cherries with Pits?
- Skip to Pinnable Recipe Card
- Members’ Extra
Canning Cherries: Extended, Step-By-Step Directions
Gather Your Canning Supplies:
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large pot or blancher
- bowls
- large spoons
- sharp knife
- towels and dish cloths
- cherry pitter – optional
Ingredients:
- cherries – As many as you can stand to pit! (We had a LOT of cherries!)
- sugar – for the syrup
Syrup for Packing
Make syrup of your choice to pour over cherries. If you are doing sour cherries, you may want a medium or heavy syrup.
- extra light – 1 cup sugar to 4 1/2 cups water
- light – 2 cups sugar to 4 cups water
- medium – 3 cups sugar to 4 cups water
- heavy – 4 cups sugar to 4 cups water
You can also make a syrup with honey if you don’t want to use processed sugar.
- light – 1 1/2 cups honey to 4 cups water
- medium – 2 cups honey to 4 cups water
How to Can Cherries
The first thing you’ll have to do is pit the cherries. Pitting is the most challenging part. :0
Actually, it is not challenging, just tedious. But if you just sit down and DO IT, you can make some delicious dishes. Have a friend come over and visit while you pit.
My husband likes cherries enough that he used to get my boys going, and they would all have a sit-down-and-pit-cherries party.
They make a mess, but the cherries are pitted when they are done. I love it. I certainly don’t want to pit all those cherries if I don’t have to.
Canning Cherries Raw Pack
Place cherries in jar. You do not have to heat the cherries as long as they are not cold from the refrigerator.
I have found it works to add 1/2 cup or so of syrup to the jar, then fill half of the way with cherries. Tap the bottom of the jar lightly on a pot holder laid on the counter to settle contents. Then fill the jar the rest of the way, tapping more to settle cherries without smashing. It is a balance filling the jar, but not squishing your cherries tightly when canning cherries.
Cover cherries in jar with syrup, leaving 1/2-inch headspace. Remove air bubbles and clean rim of jar.
Wipe the rims clean, remove any air bubbles, and place your lids.
For more details, follow water bath canning instructions.
Process pints or quarts for 25 minutes, adjusting for altitude using the chart below. For more information on why this is important, see this altitude adjustments page.
Canning Cherries Hot Pack
Place cherries and syrup in pot. (Use 1/2 cup syrup to 1 quart of fruit.) Heat this mixture to a low boil.
Fill the jars with cherries and liquid, leaving 1/2″ headspace and removing air bubbles.
Wipe the rim clean and place on seal and ring. Place the jar in the warm canner and proceed to fill all jars.
Process pints for 15 minutes or quarts for 20 minutes, adjusting for altitude using the chart below. For more information on why this is important, see this altitude adjustments page.
Cherry Pitting Tip
A Recipe for You: Cherry Rhubarb Crisp
Cherry Rhubarb Crisp
Ingredients
- 2 cups cut up rhubarb
- 2 cups fresh pitted cherries or 1 pint well-drained, canned cherries
- 1/2 tsp. salt
- 1 1/2 cups sugar
- 3/4 cup flour I used whole wheat
- 1/3 cup butter at room temp
Instructions
- Preheat oven to 350 degrees F.
- Mix rhubarb and cherries in an ungreased, 8×8" baking dish.
- Sprinkle salt over fruit.
- Mix sugar and flour. Mix in butter until mixture is crumbly.
- Sprinkle over fruit.
- Bake 40-50 minutes or until top is lightly browned and fruit is bubbly.
- Serve warm with cream or vanilla ice cream.
Processing Time
Last Updated: 4/14/2021
Canning Cherries Tips & FAQs
How Do You Can Sour Cherries? How Do You Can Sweet Cherries?
These directions are for either sweet cherries like bing cherries (this is what you see in the pictures) OR sour cherries that you use for pies.
Can You Can Cherries Without Sugar?
I prefer extra light syrup, but you could use just water if you don’t want to add any sweetness.
Pressure Canning Cherries?
Cherries are a high-acid food, so they’re safe for water bath canning. No pressure canner required! To read more about when to use a pressure canner, check out this page.
What About Canning Cherries with Pits?
Actually, canning cherries with the pits is perfectly acceptable, but I don’t really recommend it. It makes them quicker and easier to use if you go ahead and pit them now. If you want to can them with the pits, just prick each cherry with a sterilized needle to prevent it from bursting.
Pinnable Recipe Card
Canning Cherries
Ingredients
- Cherries
- Sugar for syrup optional
Instructions
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here. 1. Make a light or medium syrup. 2. Wash and pit cherries. 3. Proceed with raw or hot pack.
For a Raw Pack
- Add 1/2 cup or so of syrup to the jar.
- Fill half of the way with cherries, tapping jar to settle contents.
- Finish filling jar.
- Cover with hot syrup, leaving 1/2” headspace.
- Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.
For a Hot Pack
- Place cherries with syrup (1/2 cup syrup to 1 quart cherries) in pot.
- Heat to a low boil.
- Fill jars with cherries and liquid, leaving 1/2” headspace.
- Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.
Processing Time
Adapted from: The National Center for Home Food Preservation
Last Updated: 3/31/2021
Related Pages
Cherry Pitter that WORKS!
Cherry pitters can be frustrating. Here’s one that actually works!
Cherry Pie Filling
Cherry pie filling, canned in batches, gives you the freedom to make a cherry pie or cobbler on the fly! Just pop open a jar and pour into a pie crust. So easy!
Cherry Cobbler Recipe
Old-fashioned goodness from an old-fashioned recipe.
Cherry Jam Recipe
Cherry jam is easily made and mastered. Control the sugar and flavor to suit you!
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Source: The National Center for Home Food Preservation
Page last updated: 4/14/2021
Sharon Peterson is a wife, mom of 4 sons, home gardener and home food preservation fanatic! Click here to find out more.
