1, glass canning jars and lids, brush clean, into a large steamer add enough water, high heat cooking 15-20 minutes, full of high temperature sterilization. Turn the bottles upside down and control the water. (The treatment of bottles is very important, it determines the quality of storage. Be sure to sterilize the bottles and lids at high temperatures to control the water)

2. Remove the cherries and rinse well. Brush the soup pot clean, there should not be a little oil star. Cherries into the soup pot, add water, put the right amount of rock sugar, the amount of water did not over the cherries as appropriate. Turn off the heat immediately after boiling, fill the canning jars with cherries and soup while hot, and tighten the lids vigorously. (As long as the boil can, the fire over, the cherries will be too soft)

3, will be filled with canning jars all set into a large steamer, add the right amount of water, high heat boiling for about five minutes, turn off the fire, natural cooling cooling can be. (At this time is still hot, look closely at the bottle lid is bulging, and so cooling, the lid will be concave, that is, to achieve a vacuum state)