Canned Cherries

Two things you need to know before reading this post.

  1. I have a small obsession with plastic straws.  I really love them, and I may or may not take one or five more than I need every time I’m out at an establishment that offers grab-your-own-straws so that we can have a stash at the house.
  2. Several years ago a very sweet woman at the strawberry farm showed us how to hull strawberries with a straw (You just simply stick the straw up the bottom of the strawberry so that the strawberry cap just pops off).  While it’s still not my favorite way to hull berries, it’s wonderful for kids or folks who aren’t super comfortable hulling strawberries.
I found cherries for $1.99 a pound this weekend.  Yup, you got it–a ridiculously cheap price for sweet, delicious cherries.  So I may or may not have bought five 4 pound bags of cherries.  It’s going to take me a while to figure out exactly how to preserve all of them, but I dove in tonight by just canning the fruit with a simple syrup.

I do not, however, have a cherry pitter.  And I was stressing out that I did not have said cherry pitter.  But then my dear, sweet JGL reminded me of that woman in the strawberry patch and how she used the straw to hull the strawberries.  After a few tries and a few snips, I was able to easily pit the cherries.  Simple, easy, and something we certainly have on hand in our house, and something that is a multi-tasker.

I’m thinking some cherry jam and cherry pie filling might be good solutions to our abundance of cherries, but any brilliant suggestions are more than welcomed!

Simple Canned Cherries
Taken from the Ball Book of Preserving
 
Combine 1 1/4 cup sugar and 5 1/2 cups of water in a saucepan.  Heat till boiling.
 
Pit cherries and fill hot jars until full.  Pour hot syrup over cherries, and jiggle to make sure the air pockets are out of the jars.  Place lids and rims on cans, and process in a hot water bath for 25 minutes.  
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