I’ve spoken a few times on this site so far about the friend’s parents’ place that has a cherry tree and a few apple trees. Earlier this summer we went and harvested the cherries and we made sure to get every last cherry we could reach, and ended up with a record harvest of around 45 pounds (compared to 25 pounds last year).
Their cherries are Nanking cherries, which are quite tart. And it was with these cherries that I learned I actually do enjoy eating some cherries. These are very delicious, if a little mouth-puckering sour at times. My mom later gave me a sweet cherry to try, to see if I liked it, and, well, I didn’t. Tart cherries are the one for me! (It’s the same with grapes—I enjoy the sourness of green grapes but really don’t like sweeter red grapes.)
When we harvest the cherries, we wash them all, let them dry a bit, and then bag them up and freeze them. We very rarely use fresh cherries.
(If I’m feeling ambitious, this cherry liqueur is phenomenal when made with tart cherries. Do this recipe exactly the same, just with tart cherries instead of sweet cherries.)
For the rest, I turn the cherries into juice and make wine from the juice.
This year, with a record cherry harvest and a record rhubarb harvest (115 pounds versus our previous record of 85 pounds), I needed to clear out the freezer to prepare for the oncoming haul of peas, corn, broccoli, and peppers that are destined for the freezer. I wasn’t ready to start a batch of cherry wine, so I decided to juice them and then can the juice, so it’s ready to go when I want, but it’s not taking up freezer space.
Once the garden season slows down in the late fall / early winter, I’ll pop these jars open and get started on a batch of tart cherry wine, which is incredibly delicious.
The safety of canning tart cherry juice
I did enter into this project with great trepidation. I couldn’t find recipes or guidance on canning cherry juice from the official websites / organizations that fully lab-tested recipes to ensure safety. With canning, if done improperly, you run the risk of botulism, which is undetectable when opening a contaminated jar and can kill you.
However, I dug a little deeper. There are food bloggers that fully explain the safety of food and their reasoning in determining if something is safe. If I could find that, I’d be good to go. Thankfully, that’s where I found the information I needed. I found a few websites that talk about the safety of canning tart cherry juice and, most importantly, why it’s safe. As I suspected, tart cherry juice is acidic enough to be safely canned. However, please use your own best judgement in assessing if this is right for you, since, as I said, there are no lab tested recipes from the most-trusted sources.
How to can tart cherry juice
This recipe applies only to tart cherry juice and not to sweet cherry juice. There are different levels of acidity and sugar, and I have not researched sweet cherries since I do not have access to them.
The first step is to juice your cherries. I pulled out my steam juicer to tackle this project. I’ve posted previously on using a steam juicer to juice cherries, so check out that post if you want the step by step breakdown.
If you don’t have a steam juicer, there are other options for juicing—this website lists a variety of ways to juice cherries.
Once you have clear, sediment-free cherry juice, you’re ready to start the process of canning.
You can use any jar up to the half-gallon size; the only difference between the sizes is the half-gallon has a longer processing time.
Fill jars with tart cherry juice, leaving 1/4 inch headspace. Wipe jar rims with a paper towel wetted with white vinegar. Place lids on and screw on bands to fingertip tightness.
Place jars in a water bath canner and add water to ensure jars are submerged by at least two inches of water. Turn stove on high and once the water is boiling, let boil / process for five minutes, or for ten minutes if you’re using half-gallon jars. If the pot stops boiling at any point, bring back to a boil and restart the timer. If you’re at a higher elevation, adjust your processing time using this chart.
When the processing time is over, remove the pot from heat and let sit for five minutes. After five minutes is up, carefully use a jar lifter to remove the jars from the pot and set them on a thick towel on the counter overnight.
The next day, check the jars to ensure they have sealed—the lid is curved downward. If so, jars can be stored in a cool, dark place for at least a year. If not, place these jars in the fridge and consume promptly.
Canned Tart Cherry Juice
Equipment
- Water Bath Canner
- Mason Jars, with Lids and Rings
Ingredients
- Tart Cherry Juice
Instructions
- Fill clean mason jars, up to half-gallon size, with tart cherry juice, leaving ¼ inch headspace.
- Wipe jar rims with a paper towel wetted with white vinegar. Place on lid and screw ring to fingertip tightness.
- Place jars in a water bath canner, fill with water until submerged by 1-2 inches of water. Bring to a boil. Once water is boiling, start the timer. For jar sizes up to one litre / one quart, processing time is five minutes. For half-gallon sizes, processing time is ten minutes. If the water ever stops boiling, bring to a boil again and restart the timer. If you're at a higher altitude, adjust your timing as necessary.
- When process time is up, remove pot from heat and let sit an additional five minutes. If you're at a higher altitude, adjust your timing as necessary.
- Using a jar lifter, carefully remove jars from canner and place on a thick towel on a counter or table and let sit undisturbed overnight.
- The next morning, check if jars have sealed (lid is depressed), and store in a cool dark place for up to a year. If jars have not sealed, place in the fridge and consume promptly.