Name: Canning Cherries: How to Preserve Sweet Cherries
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 15-16 pounds fresh cherries (about 2 pounds per quart jar); 1 cup honey; 10 cups water

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There’s nothing quite like opening a jar of home-canned sweet cherries in the middle of winter. Those plump, juicy fruits bring back memories of warm summer days and offer a burst of flavor when fresh cherries are nowhere to be found at grocery stores. Canning cherries is a great way to preserve them for year-round enjoyment.

a closeup of bing cherries in a wooden bowl on a black and white checkered towel with jars of canned cherries behind it.

In this step-by-step guide, I’ll walk you through water bath canning cherries using a light honey syrup. Whether you’re working with sweet varieties like Bing cherries or Rainier cherries, this simple method will help you stock your pantry with this delicious summer fruit.

Why Can Cherries?

Home-canned cherries have so many uses:

Spoon them over vanilla ice cream for a quick dessert
Add them to smoothies and yogurt parfaits
Use them in baking projects (like cobbler!) when cherry season is long past
Enjoy them straight from the jar as a sweet treat

While you can certainly make cherry pie filling with Clear Jel, plain canned cherries offer more versatility. Last year, I canned several quarts of sweet cherries, and they were the perfect addition to my morning oatmeal throughout the winter months.

Tips for Canning Cherries

Types of Cherries for Canning

You can can both sweet cherries and tart cherries (also called sour cherries). This recipe focuses on sweet varieties like Bing cherries, which are plumper, firmer, and typically what you’ll find in grocery stores during the summer months.

If you’re working with tart cherries, you might want to increase the honey in the syrup, as they’re significantly more acidic than sweet cherries.

Choosing Between Hot Pack and Raw Pack Methods

There are two main approaches to canning cherries:

Hot Pack Method: This involves briefly cooking the cherries in hot syrup before filling jars. Hot packing helps remove air from the fruit, allowing you to fit more cherries in each jar.

Raw Pack Method: With this approach, you add raw cherries to the jar and cover them with hot syrup. It’s quicker and easier.

This recipe uses the raw pack method as it is quicker and easier.

a closeup of bing cherries in a wooden bowl on a black and white checkered towel

Ingredients

15-16 pounds fresh cherries (about 2 pounds of cherries per quart jar)
1 cup honey
10 cups water

Tools:

Wooden Spoon

Cherry Pitter

Quart-sized Canning Jars

Measuring Cups and Spoons

Canning Cherries: Step-by-Step

Even if you are a beginner to canning, these steps are easy to follow. You’ll have your own, home-canned cherries on your pantry shelves in no time!

Step 1: Wash and Pit the Cherries

Start by washing your cherries thoroughly in cold water. Remove stems and any damaged fruit.

Next comes everyone’s “favorite” part – pitting the cherries. A cherry pitter will save you significant time and frustration. If you don’t have one, you can use a clean needle, paperclip, or chopstick to push the pits out from the stem end, but if you are doing any large volume of cherries, a cherry pitter is really worth the investment. Be prepared for stained hands and a bit of mess!

Step 2: Prepare the Honey Syrup

In a large saucepan, combine:

1 cup honey
10 cups water

Bring the mixture to a low boil over medium-high heat, stirring until the honey dissolves completely. Keep the syrup hot while you prepare your jars.

This creates a light syrup that complements the natural sweetness of cherries without overwhelming it. I like to avoide refined sugar as much as possible, and cherries are so sweet on their own, that the subtle honey flavor is all that they need to be delicious.

If you prefer a more traditional canning syrup, you can use:

Extra light syrup (1 cup sugar to 7 cups water)
Medium syrup (2 cups sugar to 6 cups water)
Heavy syrup (3 cups sugar to 5 cups water)

You can also substitute apple juice or white grape juice for a different flavor profile.

Step 3: Prepare Canning Jars and Equipment

Wash your jars, lids, and bands in hot, soapy water. Rinse well.

Prepare your water bath canner by filling it about halfway with water and bringing it to a simmer (180°F). Make sure there’s enough water to cover the jars by at least 1-2 inches once they’re added.

Step 4: Fill Jars with Cherries and Syrup

Working with one jar at a time:

Place your canning funnel on a hot jar
Fill the jar with pitted cherries, packing them fairly tightly but without crushing
Leave about 1/2-inch headspace at the top of the jar
Ladle hot honey syrup over the cherries, maintaining the 1/2-inch headspace
Remove the bubbles from the jars using a bubble remover or plastic knife by sliding it down the sides of the jar
Add more syrup if needed to maintain proper headspace
Wipe the rims with a clean, damp cloth to remove any residue
Affix two-piece lids (center a new lid on the jar and apply the screw band fingertip tight – not too tight)

Step 5: Process in Water Bath Canner

Use your jar lifter to carefully place filled jars in the water bath canner
Make sure jars are covered by 1-2 inches of water
Place the canner lid on and bring to a full rolling boil
Start your timer once the water reaches a full boil
Process quart jars for 25 minutes in a boiling water canner (for elevations up to 1,000 feet – see altitude adjustment chart below for elevation adjustments)
When processing time is complete, turn off heat and remove canner lid
Let jars sit in the hot water for 5 minutes before removing them (this prevents siphoning of the liquid)
Use a jar lifter to remove jars and place them on a towel-lined counter with at least 1 inch of space between jars

Altitude Adjustments for Processing Time

Elevation	Processing Time (Quarts)
0-1,000 ft	25 minutes
1,001-3,000 ft	30 minutes
3,001-6,000 ft	35 minutes
Above 6,000 ft	40 minutes

Step 6: Cool and Check Seals

Allow the jars to cool undisturbed for 12-24 hours. You’ll likely hear the satisfying “ping” of lids sealing as they cool.

After 24 hours, check the seals:

Press down on the center of each lid – it should not flex
Remove the screw bands and try to lift the lid with your fingertips – it should not come off
Inspect jars for any cracks or damage

Any jars that haven’t sealed properly should be refrigerated and used within a week.

Label your jars with the contents and date, then store them in a cool, dark place for up to 18 months for best quality.

Flavor Variations for Canning Cherries

Add 1/4 teaspoon almond extract to each quart jar before filling with cherries
Add a cinnamon stick to each jar for a warm spice note

Cherry Juice from Pits and Damaged Cherries

Don’t waste those cherry pits and any damaged cherries! Place them in a saucepan with just enough water to cover, and simmer for 15 minutes. Strain through a fine mesh sieve, and you’ll have delicious cherry juice to drink or use in other recipes.

Troubleshooting

Floating Cherries: It’s normal for cherries to float somewhat, especially with the raw pack method. This doesn’t affect quality or safety.

Discoloration: Cherries near the top of the jar may darken over time. This is normal and doesn’t affect taste or safety.

Siphoning (Loss of Liquid): If you notice liquid has been lost during cooling but the jars are still sealed, they’re safe to use. Just be sure to use these jars first.

Using Your Canned Cherries

When you’re ready to use your cherries, remember that they’re already sweetened, so you may need to adjust recipes accordingly. They make an excellent:

Topping for pancakes, waffles, or French toast
Addition to smoothies and cocktails
Filling for pies, cobblers, and crisps (just drain and thicken as needed)
Simple dessert when spooned over ice cream or pound cake

You can eat your canned cherries straight from the jar, over ice cream, or add them to pies or cobblers for a delicious treat any time of year.

Don’t forget to save the flavorful juice from the jar too! My kids love drinking the cherry juice. It’s perfect for making cherry lemonade, cherry popsicles, or as a base for glazes and sauces.

Enjoy Sweet Cherries all Year

Canning cherries at home is a satisfying project that allows you to capture summer’s bounty at its peak. There’s something truly special about opening a jar of home-canned cherries in the middle of winter – the vibrant color and sweet taste immediately transport you back to those warm summer days.

Though pitting cherries requires a little bit of patience, the results are absolutely worth it. Your pantry will be stocked with versatile, delicious fruit that’s ready to use in countless ways throughout the year.

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a closeup of cherries in a bowl and canned cherries in jars with the text overlay canning cherries preserving sweet cherries eastforkgrowing.com

Canning Cherries: How to Preserve Sweet Cherries

Yield: 8 Quarts

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour 25 minutes

Preserve the delicious taste of summer by canning sweet cherries! This is an easy recipe, perfect for beginners. You will enjoy using your home-canned cherries throughout the year!