Cherries

One Of Three Bowls Of Cherries. With Uncountable Pitts.

Canned Cherries With Awesome Color. https://www.wisdomforpennies.com

Welcome in, Welcome in, to my little food blog.

I hope that your day is as glorious as the red in these jars of cherries. They have been put up with, the unlimited choice of many recipes.

I have been, patiently waiting for cherries to come in season and then patiently waiting for the price to come down to an affordable price. So, when that day came, I bought five bags of beautiful cherries for around five-and-change for each bag. So for around twenty seven dollars for 20 cups of cherries is a great deal to me.

I will not lie to you! It was a whole lot of work and extremely messy, while making sure to not get any of the juice on my carpet.

I used my little cherry-wood table and lined it with rolled up dish towels. I did not have a pitter so I was the pitter with a small little knife.

I watched a movie at a time as I pitted cherries for 2 days. Call up your friends for a cherry pitting, time.

I also went through the cherries, double checking for the few pits that I had missed. By a small handful at a time. The cherries were kept in the refrigerator, over-night so I took them out early the next morning to warm up to room temperature.

But, I finally made it through and then things started to go pretty fast, in the water-bath canning process.

I made up a side pot of 8 cups water with 1 1/2 c of sugar and got this medium warm. Then I used a spoon to funnel the cherries into 8 pint jars. It took 2 cups of cherries for each jar which was perfect for later recipes.

I put a cup of cherries into each of 3 freezer baggies. And along the way, I had all the cherries, you can eat for 2 days. So, 20 cups is about right and there was not any waste as these cherries were prime.

I had went to #save-a-lot to buy these cherries on sale.

Back to the canning, when my jars were filled with the cherries and very light, sugar-water. I, cleaned the jar rims and finger tightened the bands onto each jar. (If you are new to canning) take a look at one of my canning catagories for step by step) instructions for water-bath canning for these cherries. Or lots of canning.

Put the jars in the water-bath canner (that you have had heating up on medium for the last 30 minutes). Make sure the jars are covered by water by 2 inches over the top of the jars. Put the lid on the pot. Turn on the stove burner on high and once it is a rolling boil then set the timer for 25 minutes.

The reason that I used very little sugar for the syrup is that you can always add more sugar later and also use corn-starch in cold water to add to the boiling syrup and cherries to make your own canned cherry pie filling or you could just have the cherries as the fruit for ice-cream or cherry-fudge. There are end-less possibilities!

Thank you for stopping by today! Always feel Welcome to stop in for a while, as you are always Welcome. Thank You. ConnieB