Jim, Achieving the same texture of maraschino cherries can be challenging without using the preservatives and processing methods typical in commercial production. However, these tips may help you improve the texture of your canned cherries:
1. Choose Firm Cherries: Opt for firm and slightly underripe cherries when selecting fruit for canning, as overripe cherries may result in a softer texture after processing.
2. Consider Sour Cherries: Sour or tart cherries are naturally firmer than sweet cherries. If available, use sour cherries for canning to retain more texture.
3. Avoid Overcooking: Be careful not to overcook the cherries in the liquid. Simmer them for only 5 minutes before filling the jars.
4. Experiment with Calcium Chloride: Food-grade calcium chloride, commonly sold as “Fruit Fresh,” can be added to the canning syrup to improve fruit firmness. I haven’t tried this, but follow the instructions provided on the product packaging.

Shaun, I’m glad to hear that your jars sealed successfully! It’s great that you followed the headspace instructions correctly and could taste the delicious outcome! You are correct that alcohol can affect the boiling point, and it’s possible that the combination of processing time and alcohol content contributed to the fizzing. However, this canning recipe is a safe and tested one from Ball, and we merely changed the type of alcohol used from brandy to bourbon. Therefore, you can rest assured that your jars are safe even after experiencing fizzing. In the future, letting the jars settle for a longer period in the canner may help prevent the fizzing from happening again.

Yes to the head space with the 1/2″. The jars were all sealed as of this morning. I know alcohol reduces the boiling point, so it’s my guess the 10 minute processing plus the 5 minute settling gave enough time for that point to be hit. I have canned a lot and follow either Ball or NHFCP to the letter, but have never canned with alcohol in the liquid, so that may have been the factor. I had a little liquid left, so it gave me the opportunity to taste test and it was delicious. This batch was bourbon and I’m going to try the next with spiced rum.

Shaun, Oh, dear! While a little bubbling when removing the jars is not uncommon, spilling hot cherry liquid can be quite a surprise. The fizzing is likely due to the heat and pressure inside the jars, causing the liquid to expand and push air out.

Just to help troubleshoot, did you ensure to leave the recommended headspace when filling the jars? Maintaining the correct headspace is crucial to allow for proper expansion and prevent issues like excess pressure during processing. To prevent this next time, you can try letting the jars settle in the canner for an additional 10 to 15 minutes after removing the cover. This extra settling time can help release any trapped air and reduce the likelihood of fizzing when you remove the jars.