To preserve black cherries using a common canning method, you will heat the drained cherries in a boiling liquid and then pack them hot into clean jars, ensuring proper headspace and removing air bubbles. This process helps create a vacuum seal for long-term storage.
Preserving Black Cherries: A Canning Method
Preserving black cherries allows you to enjoy their sweet flavor long after the harvest season. A popular and effective method involves canning them in a liquid medium.
Here's a breakdown of the process based on standard preservation techniques:
1. Prepare the Cherries and Liquid
Begin by selecting ripe, firm black cherries. Wash them thoroughly and drain well. You may choose to pit them or leave them whole, depending on your preference.
Prepare your chosen liquid for canning. This can be:
- Boiling Syrup: Often used for a sweeter product.
- Juice: Such as cherry or apple juice, for added flavor without excessive sweetness.
- Water: A simpler option if you prefer the natural cherry flavor or plan to add sweetener later.
Bring your selected liquid to a boil in a pot large enough to hold the cherries.
2. Heat the Cherries
Place the drained cherries into the boiling syrup, juice, or water and bring the mixture back to a boil. This step helps heat the cherries thoroughly before packing them, which is crucial for creating a proper seal and ensuring safety.
3. Pack the Jars
Use clean, hot canning jars. Carefully fill the jars with the hot cherries and the cooking liquid.
- Fill the jars with drained cherries first, then cover with your choice of boiling liquid.
- Ensure there is sufficient liquid to cover the cherries.
- Leave ½ inch (13 mm) of headspace at the top of the jar. Headspace is the empty space between the surface of the food and the lid. It is essential for allowing the contents to expand during processing and for forming a strong vacuum seal as the jar cools.
4. Remove Air Bubbles
After filling the jars and adding the liquid, use a non-metallic tool (like a plastic spatula or a special bubble remover) to gently run around the inside of the jar between the food and the glass. This helps remove air bubbles trapped within the cherries and liquid. Removing air bubbles prevents issues with sealing and ensures accurate headspace measurement.
5. Wipe Rims and Add Lids
Wipe the rim of each jar clean with a damp cloth to remove any food particles or liquid residue. This is vital for achieving a good seal. Place a clean canning lid and ring on each jar and screw the ring finger-tight.
6. Process the Jars
The filled jars must be processed in a water bath canner or pressure canner according to tested recipes appropriate for cherries and your altitude. Processing ensures that any microorganisms are destroyed and a proper seal is formed. Follow a reliable canning guide for specific processing times and methods.
7. Cool and Check Seals
After processing, carefully remove the jars from the canner and place them on a towel or rack to cool completely (usually 12-24 hours). Once cool, check that the lids have sealed properly (the center should be concave and shouldn't flex when pressed). Jars that did not seal must be reprocessed or refrigerated.
Following these steps helps preserve the quality and safety of your black cherries for enjoyment later.
