Canned Cherries

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

The amount of fruit depends upon the desire of the hostess, for she may have a few she wishes to can, or a great many;
the process is the same.
Cherries, 2 cupfuls of water, 1 cupful of sugar.
Wash and pit the cherries, put them in sterilized jars, adjust the rubbers (new ones), and pour over the boiling syrup, made of the sugar and water boiled.
Pour in enough syrup to nearly overflow.
Partially seal the jar and place in a sterilizer, either commercial or home-made, and nearly cover with boiling water.
It has been found satisfactory by the writer to allow the water to reach just below the top.
Sterilize for sixteen minutes.