I have to say that canning cherries is all very easy except for the pitting them part. Wow, that took forever and my kitchen was covered in cherry juice. You don't have to pit them, you can just pierce them with a needle to keep them from splitting, but I wanted to be able to put them in a pie or over ice cream without worry. So, I pitted and pitted and pitted.
- Then you simply put the cherries in a sauce pan with 1/2 cup of water for every quart of cherries and bring them to a boil. It is good to keep stirring because there is so little water that they kind of stick at the beginning.
- While they are heating, start to boil the water in your canning pot and fill the jars you are going to use with boiling water.
- As soon as the cherries boil, empty the water from the jars and fill each one with cherries, topping them off with juice, within 1 /2 inch of the top.
- Then put on your lid and your band and set them aside until all of your jars are full. (note, don't fill more jars then you can fit in your canner at one time. Pint jars can be stacked if your canner is deep enough.) Then using your can tongs to lower each can into the boiling water in the canner. For the cherries, I processed them for 20 minutes for the pints and 25 minutes for the quarts.
- Then remove them from the canner and set aside to cool for 12-24 hours, leaving 1 inch space between and around jars.