Canning Cherries in Cinnamon Apple Cider
These amazing cherries are great for healthy snacks or over yogurt or oatmeal. You could even turn them into a cobbler or pie!
Servings: 8 pints
Calories: 756kcal
Equipment
- Waterbath canner
- Pint jars and rings
- New lids
- Canning Tools
Ingredients
- 8 - 10 lbs cherries
- ½ gallon apple cider
- 4 cinnamon sticks broken in half
- Almond extract
Instructions
- Prepare your canner, jars, and lids and keep everything hot.
- Put the apple cider in a large pot and bring it to a boil. Reduce the heat and allow it to simmer.
- Wash the cherries and remove stems. You can pit them if you want to, but it's not necessary.
- Pack the cherries tightly into the hot jars leaving ½ inch headspace.
- Add 1 piece of cinnamon stick to each jar and 1 tsp of almond extract.
- Ladle the hot apple cider into the jars, again leaving the ½ headspace. Release the trapped air and top off with cider if necessary.
- Wipe the rims, attach the lids and rings and carefully put the jars into the canner.
- Bring the canner up to a boil and process for 20 minutes for pints, 25 minutes for 1 ½ pints, and quarts.
- Don’t forget to adjust the processing time for your altitude.
- After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.
- After 12 hours, check the seals, wash and label the jars, and put them away.
Notes
Yield: 2 to 2 ½ lbs of cherries = 1 quart, or 2 pints
Nutrition
Serving: 1pint | Calories: 756kcal | Carbohydrates: 192g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 2512mg | Fiber: 23g | Sugar: 154g | Vitamin A: 653IU | Vitamin C: 74mg | Calcium: 169mg | Iron: 4mg