Day 1

1. Pit one pound of sweet cherries.
2. Make a brine out of 1 pint water and ¼ tablespoon pickling salt. Bring this to a boil so salt will dissolve.
3. Allow to cool for ten minutes, then pour over the cherries.
4. Cover the bowl and let it sit overnight.

Day 2

1. Drain and rinse the cherries.
2. Combine 1 pound of sugar, ¾ cup water and ¼ teaspoon lemon juice. Bring this to a boil and continue boiling until the sugar dissolves.
3. Pour it over the drained cherries and let stand for 24 hours covered.

Day 3

1. Drain the cherries taking care to save the juice.
2. Pack the cherries into 4 ounce or half pint canning jars.
3. Bring the juice to a boil, then remove from heat.
4. Add 1/8 ounce almond extract and 1/8 ounce homemade vanilla extract to the juice then stir well to combine.
5. Pour the juice over the cherries.
6. Wipe jar rims, put lids and bands on making sure they are fingertip tight.
7. Process for twenty minutes in a cold pack canner, remove and tighten lids.
8. Set them on a secure surface. I lay an old towel on top of my table and set the canning jars on it.
9. Remember these jars are hot so use hot pads and jar lifters.
10. Tighten the bands as tight as possible.
11. Allow the jars to cool overnight.
12. When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
13. Be sure to label the jars with the name of the food in them and the date.