Food Preservation – Cherries
Plan on making cherry juice and cherry leather on the
same day to get the most out of your fruit.
Cherry Juice
10 lbs sweet cherries
4 quart jars
Remove stems and pits from
cherries and place cherries in steamer basket of steam juicer. Steam for 1 hour. Put hot juice into jars. Wipe rims and place on lid and ring. Process for 25 minutes in water bath or steam
canner. To make juice: add water and sweetener as desired. (1 part juice to 1 part water – or use less
water if it tastes too diluted)
Cherry Leather
Use cherries from juicer
above.
12 oz jar applesauce
1 tsp almond flavoring
After juicing is complete,
run the cherry pulp through a food strainer/sauce maker. If cherry puree is too thin, you may need to
simmer for a few hours until it thickens.
Add applesauce and almond flavoring to cherry puree. Place 2 cups mixture onto each dehydrator
tray (14 x 14 tray) and dry for about 8 hours.
(135 F). Leather is done when it
feel leather-like and is pliable. There
should be not sticky spots in the center.
Remove the leather from the
tray while it is still warm and roll it up.
Cooled leather does not roll as easily.
Cherry leather tends to be more sticky, so I like to place it on a sheet
of wax paper before I roll it up to make it easier to unroll.
Dehydrated Cherries
Best cherries for drying are
(Sweet – Bing, Lambert, Napoleon, royal ann) or (Sour – Early Richmond, Montmorency).
Wash; cut in half and remove
pits. Dry at 165 F for 2-3 hours, then
at 135 F until leathery, but slightly sticky.
Use sweet cherries as a snack or like raisins in baked goods. Use sour varieties in baked goods, like
pieces and cobblers.
Canned Sweet Cherries
Raw pack: Use a light syrup for sweet cherries ( 2 cups
sugar to 4 cups water).
Use a medium
syrup for sour cherries (3 cups sugar to 4 cups water).
Wash, drain and stem
berries. Pour about ½ cup syrup into
jar. Fill jar with cherries. Shake jar to pack cherries closely without
crushing, leaving ½ inch head space. If
there is not enough syrup to cover cherries, add more syrup, leaving ½ inch
head space. Remove air bubbles. Wipe rims, place on lids and rings. Adjust caps.
Process pints 15 minutes and quarts 20 minutes in a boiling water
bath.
Bing Cherry Jam
4 cups pitted, chopped bing
cherries
1 package powdered pectin
¼ cup lemon juice
1 tsp almond extract
½ tsp cinnamon
½ tsp cloves
4 ½ cups sugar
Combine all ingredients,
except sugar, in a large sauce pot.
Bring to a rolling boil, stirring constantly. Add sugar; return to a rolling boil. Boil 2 minutes, stirring constantly. Remove from heat. Skim foam if necessary. pour hot into hot jars, leaving ¼ inch head
space. Adjust caps. Process 10 minutes in a boiling water bath or
steam canner. Yield: about 6 half pints.