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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CANNED CHERRIES
 

 Prepare the cherries by picking off the stems; wash them well, sort, and remove the seeds with the thumb and finger so as not to mash them as much as by using the cherry seeder. To 2 1/2 cups of seeded cherries take 3/4 cup of sugar. Let them come to a boil, and skim. This will fill 1 quart can. Use no water only the juice of the cherries and the sugar. Can in glass cans, seal with sealing wax. It is best not to cook more cherries at one time than enough to fill 2 quart cans. If the juice will not all go in the cans, save it till you have enough to fill a can or bottle. Strain it, then let come to a boil, skim, and can.

Sister Nancy Martin, Covington, Ohio.