I was looking for a recipe for maraschino cherries from a reliable source. I came across this one here on gardenweb, from Oregon State University. It's a pretty old post, 2007. I tried to find the recipe on the Oregon SU website, but nothing came up. So I was hoping someone here could answer a few questions.

Here's the recipe:

Maraschino Cherries

Recipe By: Oregon State University and Blue Ribbon Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds Royal Anne cherries -- (or sour red cherries)
ascorbic acid crystals or vegetable whitener
2 tablespoons salt -- (canning and pickling)
1 teaspoon alum -- (optional)
8 1/2 cups sugar
1/2 cup light corn syrup
3 cups water
1 ounce red food coloring
juice of 1 lemon -- (strained)
1 tablespoon almond extract -- (pure almond)

Wash and pit cherries. Put immediately in acidulated water. Do not leave more than 20 minutes.

Make brine of 2 tablespoons salt and teaspoon alum per quart of water used. Make sure crystals are well-dissolved. Add cherries, weight so brine covers fruit and leave overnight.

Drain cherries and rinse thoroughly. Meanwhile, make syrup of sugar, water and corn syrup. Heat on medium-low, stirring, until sugar is completely dissolved. Increase heat to medium-high and bring to boil. Add cherries and food coloring.

Reduce heat and simmer gently 5 minutes (alternatively just remove from heat using only residual heat - not what I did this time but consider). Remove pan from heat and cool mixture. When totally cool, cover and leave cherries standing in syrup 24 hours.

Next day bring cherries and syrup just to a boil, adding almond extract and lemon juice. (Also any optional flavorings - see notes). I taste-tested to determine amount of almond extract.

Pack hot cherries into hot jars, leaving 1/2" headspace.

Meanwhile, line a sieve with several layers of damp cheesecloth and strain syrup. Return syrup to heat and a quick boil.

Ladle syrup into jars, covering cherries. 1/2" headspace. Remove air bubbles. Lift jars and look through bottoms for any hidden air bubbles there. Add more syrup if needed. Bottle up any remaining syrup. Wipe rims and threads. Cover with prepped lids. Process half-pints or pints 15 minutes.

And my questions, mostly wanting to know if it is safe to skip any steps...

is it necessary to soak in ascorbic acid? Or is that just to bleach them?

Is it necessary to brine them? Is that just to make them more firm?

Is it necessary to cool them in the syrup for 24 hours? Is that to make them absorb the juice? Won't they be canned in the juice?

Is it necessary to strain and reboil the syrup after putting the cherries in the jar?

Thank you for your help!