Select firm, ripe Northwest sweet cherries.
Rinse, drain and remove stems and pits, if desired.
Pack cherries into clean hot canning jars and cover with medium-hot syrup (1-1/2 cups sugar to 2 cups water), leaving 1/2 -inch headspace.
Seal according to manufacturer's directions.
Place jars on rack in canner.
Process 25 minutes for pints and quarts in boiling water bath with boiling water two inches above jar tops.
Remove jars from canner.
Cool away from drafts.
Remove rings from sealed jars after 12 hours.
At high altitudes processing times vary.
For more information, see USDA Information Bulletin #539 or call your local county cooperative extension office.