Tuesday, July 21, 2009

Canning Cherries

First of all, why is it called canning? We put them in jars, not cans! This morning Rebecca and I bought some beautiful cherries at the Yakima Fruit Market down the road. I bought 12 pounds of Bings and 4 pounds of Rainiers to be exact. We set to work pulling off stems, washing, and pitting them.
Instead of using the traditional sugar packing syrup, we decided to use apple juice. Boiling the cherries made them smaller and allowed some of their juices to mix in with the apple juice. In the end we had some amazing cherry-apple flavored juice left over to enjoy. After about 8 hours, we finished with lots of ice cream topping and pie filling!


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