I'm hearing **PINGs!** from the jar lids of my first batch of preserved cherries. I'm so excited to see if they turn out.
I asked dear ole hubs to help me pit the cherries, and he said he'd prefer that I left the pits in. His reason: having to eat around the pits slows him down so he can't gobble up an entire jar in 5 minutes. I've seen him do it. I still think he just didn't want to help me pit 5 pounds of cherries. How can I blame him though?
We used honey from the cherry farm to make a light syrup for the cherries. I processed the jars in a makeshift canner (my largest stockpot with 2 washcloths lining the bottom of the pot) and wrapped some rubber bands around my tongs for a jar lifter.
Note to self: invest in a real jar lifter. Jury-rigging tongs with rubber bands, while innovative, is really pretty dangerous.
I used several different websites to get info for canning cherries.
- SimplyCanning.com was my main reference and I'll be back when I'm ready to try other fruits.
- PickYourOwn.org is another wonderful reference. There are lots of photos and I use this website to find U-pick farms each season.
- Canning-Food-Recipes.com was another site with great information for canning rookies.