Canned Tart or Sweet Cherries

I have been wanting to make these for years. My mother in law made them and kept them as a topping for ice cream in the winter. What a treat, almost makes me want winter...not quite, still too many things left to can! The top picture is Kristin's sweet cherries canned and the bottom picture is my tart cherries canned. -Sarah

I love the canned sweet cherries on plain yogurt, it is so delicious and so sweet without any extra sugar. -Kristin

3 1/4 cups sugar
5 cups water
washed pitted tart or sweet cherries

• Fill canner halfway with water and bring to a simmer (180 degrees).
• Mix sugar and water in a saucepan and stir until the sugar dissolves. Keep syrup hot.
• Ladle a small amount of syrup in the bottom of the jars. Fill with cherries, packing them lightly.
• Fill with syrup, leaving 1/2 inch headspace. Remove air bubbles. Top with caps and rings.
• Place jars into canner, making sure there is about 1 inch water over the top of the jars (if needed add some boiling water).
• Bring canner to a boil and start timer for 25 minutes.
• Lower heat so the canner is simmering.
• Remove the jars and listen to the caps pop! Let stand at room temperature 12-24 hours.