---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cherries - Whole (Sweet or Sour)
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   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
  
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