How to Can Cherries
Sweet or tart cherries preserved in syrup by water bath canning.
The Short Answer
Cherries are water bath canned. Process pints for 15 minutes and quarts for 20 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Cherries
Pit or leave whole. If whole, poke to prevent splitting.
Headspace: 0.5 inches
Step-by-Step: Canning Cherries
- Wash and stem cherries. Pit if desired.
- If whole, poke each with a pin.
- Heat in syrup until boiling. Pack into jars.
- Cover with hot liquid. Remove air bubbles, wipe rims, apply lids.
A cherry pitter earns its keep instantly. If canning more than a pound, do not try to pit by hand.
Safety Notes
Important: Cherries are high-acid and safe for water bath canning.
The Bottom Line
Cherries can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Same method and times. Tart cherries benefit from slightly sweeter syrup.