Canning Cherries - Raw Pack Water Bath Method - Self Stable preserves

Cherries are one of my absolute favourite fruits. I just love them. I'm also really lucky and have a friend who farms some amazing ones (my trees only ever seem to feed the birds!).
We had the opportunity to go and harvest some for preserving, so I took the opportunity to go and get lots for the freezer and lots for canning.
It's an easy process but it does take time to pit all the cherries!
This is a raw pack method using a water bath method - just because I'm using my pressure canner doesn't mean it's getting up to pressure!
I love having these sat on the side in the pantry, they look beautiful in storage, but also taste amazing. We use them all winter long in crumbles, pies and cobblers.
Thanks for watching!
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[@cattails1166]

You can also use the cherry pits to make cherry vinegar. Just cover the cherry pits with apple cider vinegar in a jar and leave for a few weeks. Strain and use in salad dressings!

[@englishhomestead]

@cattails1166 awesome. I love anything to reduce waste and that sounds lovely. Hopefully we'll be picking some more in the next week or so, it's that time of year again!

[@jogoleegirl4821]

I am kind of late to the party... but what a blessing for your family!I wanted to mention that if you are using Ball or Kerr jars (American jars basically) you should not put them in the oven to sterilize. The glass is not made for dry heat. It is specifically formulated for wet heat. It's better to add them to your canner as the water comes to temperature. Dry heat can compromise the glass and lead to breakage. I have no idea if British jars are the same but thought I'd let you know... just in case. Happy canning!

[@englishhomestead]

Ah I didn't know that! That's a great tip. I have a few ball ones, but mainly killer which I think are fine in the oven. Thank you 💓

[@lilitincher4973]

Oh my! Wish I had a friend with a cherry orchard, you are truly blessed! 😁❤

[@englishhomestead]

@@lilitincher4973 they're good friends to have! They also have apricots!

[@jacksreem3577]

Thanks Dude muchly appreciated;) JR Timmins Ontario Canada

[@englishhomestead]

No worries! Let me know how you get on.

[@ciscowillison5230]

Greetings from Texas, I want to try doing this with some I bought yesterday. It appears to be the last ones available for the season.

[@englishhomestead]

Oh wow! English ones are long over by now. I wonder what variety it was. Be a great way to spread the Harvest even further.

[@hollowfarmsmallholding]

What canner do you have. We have planted a mini orchard and also looking to start preserving. Any books etc ud recommend

[@englishhomestead]

I have a presto canner, which I got from love jars in the UK. There's lots of good books out there. I really like the ball blue book of preserving and the one that came with the canner is pretty good as well!

[@acc5852]

Me too man, she makes me keep all my stuff out side. But I still get to play !!

[@englishhomestead]

I wish I had more space for kitchen gadgets, I could do with a other room the same size as my kitchen really!

[@hiltonvg]

Is there a reason why you use a seperate hot plate not hob for canner?

[@englishhomestead]

I have a glass top induction hob and always worry about the sheer weight of a canner on top of it! This isn't an induction canner and I'd have to buy a transition plate to go between. Thr heat plate is only just big enough intruth. Takes ages to heat up the water. Keep thinking I should get a big gas burner for it.

[@Alternativesmallholding]

Brilliant Kev. I’m picking up 5kg today so I’ll be making jam for the beardy one and canning some too. I use my canner but do a steam can rather than waterbath - same times etc but less water so quicker. Have you tried that? It isn’t recommended over 35-40 minutes I believe due to water loss but it is sooo much quicker.

[@englishhomestead]

I'd love to try one. I keep looking but storing the equipment is half my battle!

[@Alternativesmallholding]

@@englishhomestead You can do it in your pressure canner - just don’t put the weight on. When there is a steady flow of steam you start the clock. There are videos on YT for better instructions than mine, but it is a game changer I found

[@englishhomestead]

@@Alternativesmallholding ohh, that sounds good as mine takes forever to get to a rolling boil!

[@Alternativesmallholding]

@@englishhomestead Mine too, thats why I was so cuffed to discover it! I have 7kg of cherries, I’m ready to begin the joyful task of pitting…but I broke my pitter 😒

[@livingthegoodlifeinwales]

Looking fab on the pantry shelf. Kev, get yourself a funnel, worth their weight in gold.😊

[@englishhomestead]

You know what's worse- I have a few funnels! I should just use it instead of burning my fingers!

[@livingthegoodlifeinwales]

@@englishhomestead 🤣

[@KitchenFairy61]

Use vinegar to wipe the jar rims so that you get a good seal. Don't tip your jars to remove the water off the top. When you do that, you can get the syrup between the lid and the jar and it won't seal.

[@moocollins3099]

Could you do the same with blackcurrents?

[@englishhomestead]

Yes! And I have. They work great. Just check the times (off the top of my head they might only need 20 minutes as they're smaller and it's easier for the heat to get around them).

[@moocollins3099]

@@englishhomestead perfect thank you, presume you'd eventually have blackcurrent too without having to strain x

[@englishhomestead]

@@moocollins3099 if you want to do that you'd be better to "hot pack" the blackcurrants. Stew them first then can them. Then you could have it with very little water added.

[@hbhb7900]

YUM!

[@englishhomestead]

They're such a treat in the winter!