Monday, July 12, 2010

::Canned Cherries::

As far as a cooking and baking standpoint; what's as scary as baking bread? Canning. For the first time, it's daunting. Do you put the jars in a boiling water bath and then fill them? How long do you boil to get a seal? These are things that came to mind the first time I canned, by myself. The first, first time I canned was with my sister and grandma, making homemade raspberry jam. The time I canned after that was cherries. I had never had, nor heard of canned cherries until I met Jamyson. He told me how wonderful they were so when I had the chance to buy cherries for SUPER cheap last year, I gave it a try. It was a success. To prove it, I bought 45lbs of cherries to can this year. I was only able to get the Rainier ones so far, so no Bing ones, yet anyways. I canned some Bing ones last year and they are wonderful too, so if you get a chance, can those too! Anyways, the method of canning cherries is very simple and I hope that if you haven't canned before, that you take the opportunity to do this. I am fortunate to have a wonderful neighbor who lets me use her 'canner' each year. If not a canner is about $20. If you have never had canned cherries, let me know, I'd love to let you try mine! The cherries are in a simple syrup (not even 'syrup' at all) and get a little soft from sitting in the juice. They have a wonderful sweet flavor and the juice is outta this world! Enjoy!
::Canned Cherries::

(1 cup of sugar per 2 cups of water)
Jars, Lids, Rings

Wash and stem cherries. Place in jar. Bring water and sugar to a boil and pour in jars over cherries. Seal the lids and place in a boiling water bath for about 30 minutes. Remove and let stand to seal.
For about 40 pint sized jars and six quart sized jars I used about 32cups water and 16 cups of sugar.

The goods!

Get jars while you can! During prime canning season they are super hard to find!

The washing and stemming probably is the step that takes the longest.

Fill jars about 1'' from the top.

Ready to be filled with the simple syrup.

They are good eating too!

All the stems!

Close up!

Pretty pretty.

Lids & rings!

Now...lots of water and...

...lots of sugar!

Ready for the tops.

Now, ready to heat things up!

The black thing is the canner.

All the jars in and ready to be boiled.

The jar grasper...handy!

Handy cause it doesn't let your hand get burnt

Done and ready to sit, be pretty, eat and devour!

1 comment:

  1. Interesting. I have never seen a canner like that before. I always assumed that canning was always done with a pressure cooker on top of the stove. I have never tried to can before and it does seem kinda scary to try. But these look wonderful to try.