Sweet cherries can be plentiful at harvest time. It is worth preserving the fruit in jars. Sophisticated, preserved cherries are welcome on many occasions.
By canning, the delicious fruits are also available in winter
Canning sweet cherries
For this you need fresh cherries, sugar, spices according to your taste (e.g. cinnamon stick) and sterilized jars. No matter which glasses you prefer, all should be boiled before use or sterilized in the oven for ten minutes at 100 degrees.
- Wash your cherries, removing the stems and pits. For pitting, use a cherry pitter, which only drills a small hole in the fruit and pushes out the pit.
- Collect the finished cherries in a bowl.
- Then boil a sugar solution of water and sugar. The amount of sugar depends on your taste. Also add the spices to the broth, such as a cinnamon stick, star anise, anise blossoms or even a clove.
- Now fill the prepared cherries in the glasses, but leave about 2 cm space at the edge.
- Then pour in the sugar solution. Make sure that some of the spices go into each jar and that the fruit is completely covered with liquid. Use a funnel when filling (5.00 €) then nothing goes wrong.
- Dry the rims of the jars and seal.
- The next step is waking up.
In the preserving machine
Place the glasses a little apart in the wake-up kettle and fill with enough water so that the glasses are half immersed in the water. Boil the cherries at 90 degrees for half an hour. The cooking time begins when the specified number of degrees is reached. The glasses then cool down a bit in the cauldron and are then covered with a cloth and placed on the worktop to cool down completely.
In the oven
Place the glasses in the drip tray and pour in 2 cm of water. Put the dripping pan in the oven and set a temperature of 175 degrees (fan oven). As soon as the cherries boil, small bubbles will rise in the glass, turn off the oven. Leave the jars in the oven for half an hour, then place them on the worktop under a cloth to cool completely.