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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!
canning recipe, cherries, waterbath canning
Pint jars and rings
8 - 10
broken in half
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.
Yield: 2 to 2 ½ lbs of cherries = 1 quart, or 2 pints