Cherry Preserves Canning Recipe

[@angelmom916]

No debubbling or wiping the rips before sealing? I was taught to always do those...

[@WisdomPreserved]

Preserves rarely have large bubbles, we don't worry about the small ones. Yes, we wipe the rims if we get any sticky preserves on them. Did we make it through this batch without spilling over and having to wipe. That is rare, but we may have forgotten to mention wiping rims. Thanks for bringing it up.

[@judycole8284]

Hi, Made a "batch" last summer. I used the recommended amounts of ingredients and butter to reduce foaming, seemed to foam excessively. When I opened jar later there were small particles floating on top, butter. I didn't want to give canned cherry conserve away looking like that, so I kept them all for myself, yum. Do you have any other advice to try to reduce the foaming. It's getting to be cherry season here in Boise, Idaho. Love your videos! 🍒

[@WisdomPreserved]

If you allow your cherries to rest in the sugar mixture for 24 hours with a few times of stirring in between that may reduce the amount of air in your fruit. Also, for removing your foam you could try to take it off the heat, allow the foam to start to congeal and then use wax paper to press against the foam and hopefully the foam will come off with the wax paper as you pull it away from the preserves. Those are the only tricks I know for the foaming issue. If you do get foam make sure you make fresh bread to utilize that frothy goodness. It is almost cherry season for us again as well. I can't wait to play with some new recipes. We're so glad you found us!

[@judycole8284]

@@WisdomPreserved I' like your tips and can do them easily. Love you tutorials. Thank you for the speedy reply, happy summer, fall fun! Judy😀

[@blannccaaaa5212]

Can you blend it up a little before canning to have less chunks or will that ruin it?

[@WisdomPreserved]

You could. It would just be a little more like a jam.

[@jasoncurry2963]

Can you use frozen cherries instead of fresh?

[@WisdomPreserved]

Yes.

[@Androshi]

hi ,i want to do water bath canning too but i dont know my sea level . how can i find out my elevation ? i looked it up and for new york city it stated that my "elevation "was 33 - does that mean im 0-1000 ? i see on that on canning timing- im just a little bit confused.

[@WisdomPreserved]

You figured it out. 33 feet would be in the 0-1000ft range. The good news about that is that you won't have to add any time to your processing since most recipes give processing times for that elevation range. (If it says at sea level it includes this whole range up to 999ft.)