Cherries
•Raw Pack.—Wash cherries; remove pits, if desired.
In glass jars.—Fill jars to ½ inch of top. For a full pack, shake cherries down while filling jars. Cover with boiling sirup, leaving ½-inch space at top. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Fill cans to ¼ inch of top. For a full pack, shake cherries down while filling cans. Fill to top with boiling sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 20 minutes |
| No. 2½ cans | 25 minutes |
•Hot Pack.—Wash cherries; remove pits, if desired. Add ½ cup sugar to each quart of fruit. Add a little water to unpitted cherries to keep them from sticking while heating. Cover pan and bring to a boil.
In glass jars.—Pack hot to ½ inch of top. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 15 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 15 minutes |
| No. 2½ cans | 20 minutes |