Recipes for canning cherries in many ways. Which one will you choose?

Did you know that every year up to 800 tons of cherries are thrown away just because they are not consumed?

There are also ways to preserve this sweet and juicy treat throughout the rest of the year.

Check out the best recipes for canning cherries with us.

You will love them!

Canning cherries in a microwave oven

Simply cook cherries in the microwave. With our guide, it’s a piece of cake!

Raw materials

• 3 cups red cherries
• 1 cup of water
• 2 teaspoons of lemon juice
• 3 cups of sugar
• ¼ cup pectin
• ½ teaspoon of almond extract

Preparation process

• In a microwave-safe plastic bowl, combine the cherries, water, lemon juice, and pectin.
• Cover with plastic wrap or waxed paper, microwave for about 8 minutes until this mixture comes to a boil.
• Remove from the microwave and stir well.
• Then cover again and place in the microwave again and bring to a boil for about 6 minutes.
• Remove again, stir and return to microwave – uncovered this time and cook for 3 minutes.
• Take it out, mix it again and put it in the microwave, again uncovered, for another 3 minutes.
• After this time, pull out, if necessary, remove the foam.
• Pour the still hot mixture into the glasses up to the rim.
• Fasten the caps properly and place in the boiling bath for 10 minutes.

Canning cherries in the oven

We usually all have an oven at our disposal, and we can also preserve cherries in it. We have a procedure for you!

Raw materials

• 1 kg of cherries

Preparation process

• Preheat your oven to 200 degrees.
• Place baking paper on the baking rack.
• Remove the stems and other impurities from the cherries, spread them evenly on the baking surface.
• Place in the oven for 6 hours.
• After this time, remove from the oven and let cool completely.

Instructions for classic canning

Most of us are probably familiar with this procedure for pickling cherries. Let’s watch it together!

Ingredients for 4 glasses (500 ml)

• 1 kg of cherries
• 1 liter of water
• 150 g of powdered sugar

Preparation process

• Thoroughly wash and sterilize half-liter jars and lids.
• Fill glasses to the brim with cherries.
• Bring the water to a boil, pour in the powdered sugar, bring to a boil and cook until the sugar is completely dissolved.
• Pour this still hot sugar solution into the glasses with the cherries, leaving about 5 mm of space at the top.
• Put the lids on and close tightly with a cloth.
• Place the glasses vertically in a saucepan, fill with water, cover and bring to a boil.
• Cook for 20 minutes, then remove from heat and let cool completely.
• Store in a cool, dry place out of direct sunlight – preferably in a basement.

Canned cherries in the dishwasher

Did you know that you can preserve cherries in the dishwasher? If not, check out our next recipe!

Raw materials

• 1 kg of cherries
• 1 liter of water
• 150 g of powdered sugar

Preparation process

• Carefully wash and dry the jars prepared for canning.
• Bring the water to a boil and sprinkle in powdered sugar until it dissolves completely.
• We stack the prepared cherries up to the edge and cover them with the prepared – and especially cooled – sugar solution.
• Screw the glasses tightly and put them in the dishwasher with the bag facing up. We keep a distance between the glasses.
• We turn on the dishwasher at the highest temperature and at the same time the longest program.
• After the program is finished, place the jars upside down on the prepared mat and let them stand.
• We then store in a dry, cool and dark place, the most suitable being a cellar.

Pickling cherries without sugar

Cherries can be pickled without sugar. You only need two ingredients – cherries and water.

Raw materials:

• cherries
• water

Preparation process

• Wash the cherries thoroughly and remove the stems or any other impurities.
• Prepare half-liter bottles in which you pile the cherries up to the brim.
• Cap the bottles tightly.
• Boil water in a large pot and add some hay to it – this will ensure that the bottles don’t rub against each other and crack.
• Place the bottles in the pot upside down and boil – the idea is to heat the fruit inside the jar to a high enough temperature to sterilize the contents without actually boiling.
• Remove the pot from the heat and let it sit until the water and bottles cool.

Pickling for canning cherries

Raw materials

• 1 liter of water
• 30 dkg of sugar

Preparation process

• We simply boil water with sugar until the sugar is completely dissolved.
• Pour the infusion into the prepared glasses with fruit.

What are the other options for preserving cherries?

There are other great ways to preserve cherries for later. Try them all!

1. Canning in alcohol

You will need

• 500 g pitted cherries
• 1 dl 50% alcohol
• 350 g of sugar

How to preserve

• Pour the pitted cherries with prepared alcohol so that the fruit is completely covered – it can be vodka, rum or some fruit brandy, and mix with sugar.
• Fill the prepared glasses with them and store in the freezer.

2. Freezing

• Spread the cherries evenly on a sheet that fits the dimensions of your freezer and place in it for 2 hours.
• Then remove and store in bags or jars. By keeping the cherries evenly distributed and not touching, pass the house to form lumps that are difficult to divide.
• Frozen cherries are used, for example, to prepare smoothies.

3. Dehydration

This method of preserving cherries is really simple:

• First, you need to put the pickled cherries in several layers in the freezer for the whole day.
• Then take them out of the freezer, let them thaw completely again in a colander and let them drain completely for a few hours, even the whole day.
• Then place in the dehydrator – this process will be much faster as the cherries are completely dewatered first.
• We can consume simply “just like that” or add to cakes.

4. Marmalade

• Mix pitted and blended cherries with Gelfix and cook together for 3 minutes.
• Subsequently, it is necessary to check whether the marmalade is stiff enough – we can find this out by dripping a little marmalade on a plate after it has cooled down – if it is still not stiff, mix citric acid into it.
• We remove the foam and simply store in jars, which we tightly close and turn the lid down for at least 5 minutes.

And how did you like our recipes today? Write to us in the comments!