INGREDIENTS

INSTRUCTIONS

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A lug weighs 25 pounds and yields 8 to 12 quarts--an average of 2-1/2
pounds per quart.  Quality: Select bright, uniformly colored cherries
that are mature (of  ideal quality for eating fresh or cooking).
Procedure: Stem and wash cherries. Remove pits if desired. If pitted,
place cherries in water containing ascorbic acid (See "Ensuring
High-Quality Canned Foods") to prevent stem-end discoloration. If
canned unpitted, prick skins on opposite sides with a clean needle to
prevent splitting. Cherries may be canned in water, apple juice,
white-grape juice, or syrup. If syrup is desired, select and prepare
preferred type as directed.  Hot pack--In a large saucepan add 1/2 cup
water, juice, or syrup for  each quart of drained fruit and bring to
boil. Fill jars with  cherries and cooking liquid, leaving 1/2-inch
headspace.  Raw pack--Add 1/2 cup hot water, juice, or syrup to each
jar. Fill  jars with drained cherries, shaking down gently as you fill.
Add more  hot liquid, leaving 1/2-inch headspace. Adjust lids and
process.  Processing directions for canning cherries in a
boiling-water, a  dial, or a weighted-gauge canner are given in Table
1, Table 2, and  Table 3.  Table 1. Recommended Process Time for Sweet
or Sour Cherries, Whole in  boiling-water canner.  Style of Pack: Hot.
Jar Size: Pints. Process at Altitudes of 0 -  1,000 ft: 15    min.
1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20  min. Above 6,000 ft: 25
min.  Style of Pack: Hot.  Jar Size: Quarts. Process at Altitudes of 0
-  1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30
min.  Above 6,000 ft: 35 min.  Style of Pack: Raw.  Jar Size: Pints or
Quarts. Process at Altitudes  of 0 - 1,000 ft: 25 min. 1,001 - 3,000
ft: 30 min. 3,001 - 6,000 ft:  35 min. Above 6,000 ft: 40 min.  Table
2. Process Times for Sweet or Sour Cherries, Whole in a  Dial-Gauge
Pressure Canner.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process
Time: 8 minutes  for pints, 10 minutes for quarts. Canner Pressure
(PSI) at Altitudes  of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8  lb. 6,001 - 8,000 ft: 9 lb.  Style of Pack: Raw.
Jar Size: Pints or Quarts Process Time: 10 min.  Canner Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 -  4,000 ft: 7 lb. 4,001 -
6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb.  Table 3. Process Times for
Sweet or Sour Cherries, Whole in a  Weighted-Gauge Pressure Canner.
Style of Pack: Hot.  Jar Size: Pints. Process Time: 8 minutes for
pints, 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 5 lb. Above 1,000 ft: 10 lb.  Style of Pack: Raw.  Jar
Size: Pints or Quarts. Process Time: 10  minutes. Canner Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 5 lb.  Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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