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Start by preparing jars and getting water in the canner heating.
Make a light or medium syrup.
Wash and pit cherries.
For a Raw Pack: Add ½ cup or so of syrup to the jar. Fill half of the way with cherries, tapping jar to settle contents. Finish filling jar. Cover with hot syrup, leaving ½” headspace. Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below.
For a Hot Pack: Place cherries with syrup (½ cup syrup to 1 quart cherries) in pot. Heat to a low boil. Fill jars with cherries and liquid, leaving ½” headspace. Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the hot canner. Proceed to fill all jars. Process according to water bath canning instructions.