•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