• Wash and prepare jars per Water Bath Canning Directions.
• Pit all cherries, set aside.
• Combine water and sugar in a medium pot and bring to a boil. Reduce the heat and maintain a low simmer.
• Pack the cherries into hot jars and ladle syrup over the cherries, leaving a 1-inch headspace.
• Use a canning knife to remove bubbles.
• Wipe off the rim with a hot towel, add rings and lids. Tighten to “finger tightness”, not too much.
• Place in a hot water bath, with the water level at least 2 inches above the jars.
• Bring to a boil. Start a 25-minute timer once the water is boiling.
• When the timer goes off, turn off the burner and leave the jars in the water for an additional 5 minutes.
• Remove jars with the jar removal tool, and place them on a towel.
• Do not move for at least 12 hours.

How to Make Cherry Pie from Canned Cherries

• Make your favorite pie crust (2 crusts) and place one rolled crust in a deep dish pie pan. Then, grab 2 quarts of canned cherries. Drain the canned cherry juice into a saucepan and set the cherries aside.
• Add 1 TBSP all-purpose flour (we use einkorn flour) to the juice. Whisk over low heat until well combined.
• Raise the heat to medium and stir until the juices thicken.
• Add cherries to the bottom pie crust and pour thickened juice evenly over the cherries. Add the top crust to the pie and crimp the edges. Cut 1-3 vent slits in the top of the pie.
• Bake for 15 minutes at 425°F.
• Reduce the heat to 350°F and bake for an additional 40 minutes.
• Serve warm with Ice Cream, or chill.