Cherries

Sweet Pickled Cherries

Makes five pints

2 cups water
2 1/2 cups white vinegar
2 cups sugar
5 bay leaves
7-8 peppercorns per jar
3 pounds cherries, washed and stems trimmed

Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.

Sweet Cherry Topping

Recipe courtesy of University of Georgia National Center for Home Food Preservation
www.uga.edu/nchfp/how/can_02/cherry_sweet_topping.html

  • 5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)
  • ¼ cup water
  • 2 cups sugar
  • 1 pouch liquid pectin (3 fl. oz.)

Yield: 2 pints

Canned Sweet or Sour Cherries - Whole

Recipe courtesy of University of Georgia National Center for Home Food Preservation
www.uga.edu/nchfp/how/can_02/cherry_whole.html

Quantity

An average of 17½ 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 2½ pounds per quart.

Quality

White Cherries in Raspberry Syrup

Recipe courtesy of savingtheseason.com

• 2.2 lbs (1 kilo) Ranier cherries, pitted, about 4 cups
• 1 lb raspberries (about 3 6-oz baskets after you've eaten a few from each basket)
• 2 tablespoons water
• 4 cups (2 lbs) sugar
• juice 1 lemon
• 1 teaspoon pectin

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