06 August 2007

Canning Frenzy, Part 1

Canning is something I have dabbled in, but never really gone gun-ho over. But this year, I had the urge to can everything I can. I have done pickles and jam in the past and I wanted to try some new things. So, first I ordered 25 lbs of cherries from my coworker. The Flathead valley is full or cherry orchards and this years extra hot July made them ripen really fast. So, it was easy to get a bunch for a good deal.


I have to say that canning cherries is all very easy except for the pitting them part. Wow, that took forever and my kitchen was covered in cherry juice. You don't have to pit them, you can just pierce them with a needle to keep them from splitting, but I wanted to be able to put them in a pie or over ice cream without worry. So, I pitted and pitted and pitted.
  • Then you simply put the cherries in a sauce pan with 1/2 cup of water for every quart of cherries and bring them to a boil. It is good to keep stirring because there is so little water that they kind of stick at the beginning.
  • While they are heating, start to boil the water in your canning pot and fill the jars you are going to use with boiling water.
  • As soon as the cherries boil, empty the water from the jars and fill each one with cherries, topping them off with juice, within 1 /2 inch of the top.
  • Then put on your lid and your band and set them aside until all of your jars are full. (note, don't fill more jars then you can fit in your canner at one time. Pint jars can be stacked if your canner is deep enough.) Then using your can tongs to lower each can into the boiling water in the canner. For the cherries, I processed them for 20 minutes for the pints and 25 minutes for the quarts.
  • Then remove them from the canner and set aside to cool for 12-24 hours, leaving 1 inch space between and around jars.
So, that was my canning cherries experience. Fabulous and I am so excited to try them out in a pie or on some ice cream. Yea!

1 comment:

Netter said...

My Grandmother used to can cherries. I can still taste them. They were the best, especially in the middle of the winter. My Cousin and her college roommates used to visit my Grandma, specifically to get a couple of jars of cherries for the road. Just last night I was talking about this with my Cousin. She said that her friend Judy called the other day for the recipe. Grandma was funny about sharing things like that. I guess she wanted to make sure people would come visit her. Anyway, she took that recipe with her. We searched all her cookbooks and alas we didn't find the correct recipe. I'm sure its one of those cases where it was in her head. She rarely measured anything.

I will say that your cherries look a lot like my Grandma's used to...nice and dark. Enjoy them!