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|10||cups||cherries||sweet dark, with pits and stems*|
|½||cup||brown sugar||firmly packed*|
Wash cherries and set out on paper towels to dry.
In heavy saucepan or preserving kettle, combine water, vinegar, sugar and salt.
Bring to a boil, stirring until sugar is dissolved.
Pack cherries into hot, sterilized jars.
Ladle syrup over top, leaving ⅛ inch headspace.
Seal immediately in 8oz jars and process 10 minutes in boiling water bath.
First published: 1996-01-27 last updated: 2015-01-30