Spread a towel on the counter. Use your jar lifter to remove a warm jar from canner, drain the water into the canner, and place on the towel. Keep the rest of the jars in the canner so they stay hot.
Using the canning ladle and funnel to fill the jars with the cherries and syrup. Maintain a 1/2-inch headspace.
Run the bubble popper through the jar to release air bubbles, and clean the rims of the jars with a damp towel.
Place a lid on the jar, gasket side down, and screw on the metal band until fingertip tight.
Place the jar back into the canner with the jar lifter, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level to two inches above the tops. If adding water, pour the water in between the jars and not directly onto them.
Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (see notes below).
When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
Lay a dry towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate and use within several months.
Let the flavor infuse into the cherries for at least 4 weeks before opening a jar. Once opened, store the jar in the refrigerator, and use within a year. Yields about 6 pint jars.