Tart Cherries Canned in Their Own Juice

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Preserving tart cherries through the process of canning is a great way to save them for later use, like when they’re no longer in season :).

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

For some reason, tart cherries are not as popular as I think they should be. Slavics use them in a variety of ways as these cherries grow in abundance back home (which for me is Ukraine). Their tart-sweet taste makes them great in coffee cakes, muffins, cherry vareniki/pierogies as topping for cheesecakes, in cakes (like this Honeycomb Cake with Dulce de Leche Buttercream or this Honeycomb Cake with Chantilly Cream, or even this Flourless Black Forest Chocolate Cake), in pies and even tarts. If you were to buy them at a store, 2-3 cups of preserved cherries will cost you about 7$ – 8$, but canning them yourself will cost you about 2$ for the same amount, so not only are you saving money, but you’re also making sure that your canned goods are artificial preservative free.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!
Some people are really intimidated by the canning process, but it really isn’t anything complicated, as you will see in the step by step photo instructions below.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

My daughter picked this little bucket of cherries all on her own! I sure was glad to have such a helpful picker!

Tart Cherries Canned in Their Own Juice

Ingredients for every 1 quart jar:

  • 4 cups Pitted Tart Cherris
  • 1 cup sugar

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How to can tart cherries: 

Start the process by thoroughly washing the cherries, then use the cherry pitter or a safety pin to pit your cherries (check this video for ways to pit cherries). Once you’re done pour enough sugar over the cherries to allow them to release their juice. I use about 1 cup of sugar for every 4 cups of pitted cherries. You can use more or less sugar depending on how sweet you want the syrup around the cherries to be.

Now you want to mix the cherries with sugar and allow them to sit refrigerated overnight (or up to 2 days). This will allow the cherries to release their juice, which will then be used to submerge the cherries in for canning.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

When you’re ready to can your cherries, remove them from the fridge and get your jars ready.
Thoroughly wash the jars and lids with hot soapy water.
Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think! Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!
Now place a clean jar onto a plate and using a canning funnel scoop up the cherries with the juice and fill the jars.

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Leave about 1 1/2 inches head space  in each jar.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Close the jar with a lid, but do not tighten. Now put a clean kitchen towel on the bottom of a large pot (you do not need to do this if you’re using the canning pot with a rack). Put the jars inside the pot and fill the pot with enough water to come up 2/3 up to the lid. Close the pot with a lid and cook until the cherry mixture inside the jars starts to boil. It will take a while so be patient. Cook for about 5-10 minutes from the time the mixture inside the jars starts to boil. You will know that it’s boiling when you see bubbles coming from the bottom of the jar towards the top.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Just remove the jar from time to time and look for the bubbles.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Once the cherries have cooked, remove the jars to a kitchen towel lined counter, tighten then lids and let them cool completely. You will know if the lids have created a seal when the top of the lids have been sucked inside and when  you press on the top of each lid, no popping sound is heard.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

At this point you’re done, but I usually unscrew the outer ring and wash the jar (with the top being completely sealed to the jar) before I store it away.

Canning Tart Cherries so that later they can be used for muffins, coffee cakes, pies, cakes, pastries, cheesecakes and more is not as hard as one might think!

Now go ahead and share what YOU think these cherries would be good in! 

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  • Lena

    Марина! Доченька твоя така украиночка настоящая helper!!thank you for sharing the tip.God bless.

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  • Andrea

    You must cover the jars with the water in the canner and bring water up to boil then process for approved processing time. Then leave in cancer five minutes with lid and heat off. Then remove and they will seal.
    I agree that tart Cherries are wonderful

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