It’s cherry season here in Michigan, canning them whole is an incredibly easy way to put this fruit up on the shelf for later.

Here I go into tools you need, ingredients, and step by step instructions for canning tart cherries whole in a simple syrup.

Let’s Dive In

Canning Tart Cherries in Syrup Recipe

(With enough syrup to not run out mid canning!)

Tools you Need

Ingredients

Instructions

Wash cherries well, picking out the bad ones.
Destem and pit all your cherries.
Get your water bath canner ready and on the stove, along with prepping your jars by soaking them in hot vinegar water.
In a medium sized saucepot, mix water and sugar to make the syrup. Heat up until it’s a near boil.
While your syrup is heating up, pull your jars out of the hot water.
Pack your jars with cherries tightly, leaving 1 inch headspace.
Once your jars are packed, pour hot syrup over the cherries with 1/2 inch headspace.
Be sure to de-bubble well.
Wipe rims, apply lids and bands finger tight.
Submerge your jars into your water bath canner.
Water bath can for 25 minutes for both pint or half pint jars. Adjust for altitude.
Once completed per your water bath canner’s instructions, place jars on a dry tea towel.
After 24 hours, check seals, wash jars in lukewarm soapy water, and store on your shelf.