Preserved Cherries
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- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
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.
Method
Chef Wood
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- Remove the pits from the largest cherries obtainable;
- allow a pound of sugar and one cupful of water to each pound of fruit.
- Melt the sugar in the water, let it come to a boil and skim thoroughly.
- Then add the cherries and allow them to simmer for twenty minutes.
- Take out with a skimmer, pack into sterilized hot jars and boil down the syrup until quite thick.
- Fill the jars to overflowing and seal air-tight, using new rubbers and hot covers.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon