Cherry Canning?!
I have 15 cherry trees I need a good way of just canning them to have for any kind of recipie that I may want to use them for in the future!? Thanks, 10 pts for best recipie!Www@FoodAQ@Com
Answers:
Wash and stem the cherries and remove the pits!. If you would rather not pit the cherries, poke the cherries with a fork so they don't split when they are heated!.
Make syrup by mixing about 8 cups of water with 4 cups of sugar in a saucepan!. Bring it to a boil!. Adjust the syrup to your liking, adding more sugar for a heavy syrup or for very tart cherries!.
Fill the jars with cherries and about 1/2 cup of the hot syrup, leaving 1/2-inch empty at the top!. Wide the top of the jar with a clean cloth and put on lids and rings!.
Bring the water in the canner to boil!. Put the full jars in the canner and process them in a boiling water bath for 30 minutes!.
Remove the jars from the boiling water and place them on a folded towel, leaving at least an inch between jars!. Allow the jars to cool!.Www@FoodAQ@Com
Make syrup by mixing about 8 cups of water with 4 cups of sugar in a saucepan!. Bring it to a boil!. Adjust the syrup to your liking, adding more sugar for a heavy syrup or for very tart cherries!.
Fill the jars with cherries and about 1/2 cup of the hot syrup, leaving 1/2-inch empty at the top!. Wide the top of the jar with a clean cloth and put on lids and rings!.
Bring the water in the canner to boil!. Put the full jars in the canner and process them in a boiling water bath for 30 minutes!.
Remove the jars from the boiling water and place them on a folded towel, leaving at least an inch between jars!. Allow the jars to cool!.Www@FoodAQ@Com
These are a few methods of canning Cherries!. The method you choose may depend on the tools you own!. You can do a little of both depending on what you plan to cook it with after!. Lucky you - 15 trees! Good luck!.!.!.
Canning Cherries, whole
QUANTITY: An average of 17? pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints!. A lug box weighs 25 pounds and yields 8 to 12 quarts of cherries—an average of 2? pounds per quart!.
QUALITY: Select bright, uniformly colored sweet or sour cherries that are mature and of ideal quality for eating fresh or cooking!.
PROCEDURE: Remove stems and wash cherries!. Remove pits if desired!. If pitted, place cherries in water containing ascorbic acid (see “Maintaining Color and Flavor” on page 5 of this guide) to prevent stem-end discoloration!. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting!. Cherries may be canned in water, apple juice, white grape juice, or syrup!. If syrup is desired, select and prepare preferred type!.
* Hot pack—In a large saucepan add ? cup water, juice, or syrup for each quart of drained fruit and bring to boil!. Fill jars with cherries and cooking liquid, leaving ?-inch headspace!.
* Raw pack—Add ? cup hot water, juice, or syrup to each jar!. Fill jars with drained cherries, shaking down gently as you fill!. Add more hot liquid, leaving ?-inch headspace!. Adjust lids and process!.
PROCESSING TIME:
* Boiling-water Canner—Hot Pack: process pints for 20 minutes; quarts, 25 minutes!. Raw Pack: process pints or quarts for 30 minutes!.
* Dial-gauge Pressure Canner—Hot Pack: process pints for 8 minutes or quarts for 10 minutes at 7 pounds of pressure!. Raw Pack: process pints or quarts for 10 minutes at 7 pounds of pressure!.
* Weighted-gauge Pressure Canner—Hot Pack: process pints for 8 minutes or quarts for 10 minutes at 10 pounds of pressure!. Raw Pack: process pints or quarts for 10 minutes at 10 pounds of pressure!.
Here is a website that has great recipes for canned cherries too when you are ready to use them:
http://southernfood!.about!.com/od/cherryr!.!.!.
Cheers!Www@FoodAQ@Com
Canning Cherries, whole
QUANTITY: An average of 17? pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints!. A lug box weighs 25 pounds and yields 8 to 12 quarts of cherries—an average of 2? pounds per quart!.
QUALITY: Select bright, uniformly colored sweet or sour cherries that are mature and of ideal quality for eating fresh or cooking!.
PROCEDURE: Remove stems and wash cherries!. Remove pits if desired!. If pitted, place cherries in water containing ascorbic acid (see “Maintaining Color and Flavor” on page 5 of this guide) to prevent stem-end discoloration!. If canned unpitted, prick skins on opposite sides with a clean needle to prevent splitting!. Cherries may be canned in water, apple juice, white grape juice, or syrup!. If syrup is desired, select and prepare preferred type!.
* Hot pack—In a large saucepan add ? cup water, juice, or syrup for each quart of drained fruit and bring to boil!. Fill jars with cherries and cooking liquid, leaving ?-inch headspace!.
* Raw pack—Add ? cup hot water, juice, or syrup to each jar!. Fill jars with drained cherries, shaking down gently as you fill!. Add more hot liquid, leaving ?-inch headspace!. Adjust lids and process!.
PROCESSING TIME:
* Boiling-water Canner—Hot Pack: process pints for 20 minutes; quarts, 25 minutes!. Raw Pack: process pints or quarts for 30 minutes!.
* Dial-gauge Pressure Canner—Hot Pack: process pints for 8 minutes or quarts for 10 minutes at 7 pounds of pressure!. Raw Pack: process pints or quarts for 10 minutes at 7 pounds of pressure!.
* Weighted-gauge Pressure Canner—Hot Pack: process pints for 8 minutes or quarts for 10 minutes at 10 pounds of pressure!. Raw Pack: process pints or quarts for 10 minutes at 10 pounds of pressure!.
Here is a website that has great recipes for canned cherries too when you are ready to use them:
http://southernfood!.about!.com/od/cherryr!.!.!.
Cheers!Www@FoodAQ@Com
What you would need:
The average quart requires 2? pounds of cherries and a canner usually holds 7 quart jars, so you'll need about:
18 pounds of cherries to make one canner load of 7 quart jars!. !.
12 pounds to make a canner load of 9 pint jars!.
also, if you buy the cherries at a farmer's market, a "lug" weighs 25 pounds and usually yields 8 to 12 quarts!.
Water, fruit juice (such as apple juice or white-grape juice), or sugar or sweetener syrup solution!.
Lid lifter (has a magnet to pick the lids out of the boiling water where you sterilize them!. ($2 at Wal-Mart)
Jar grabber (to pick up the hot jars)Jar funnel ($2 at Wal-Mart)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of applesauce after filling (about $30 to $35 at mall kitchen stores, Wal-Mart) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier!. If you plan on canning every year, they're worth the investment!.
Pull the stems off and wash the cherries in cold water (no soap!)!. Remove the pits, if desired (it helps a LOT to have a pitter)!.
Now's a good time to get the jars ready, so you won't be rushed later!. The dishwasher is fine for the jars, the water bath processing will sterilize them as well as the contents! If you don't have a dishwasher, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used!. Leave the jars in the dishwasher on "heated dry" until you are ready to use them!. Keeping them hot will prevent the jars from breaking when you fill them with the hot syrup solution!.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out!.
Pit the cherries, if you like them pitted! If you pit the cherries, place the cherries in water with some Fruit Fresh (or other ascorbic acid )to prevent stem-end discoloration!. If you can't get hold of Fruit Fresh, 2 or 3 tablespoons of lemon juice will do an ok job!
If you are canning the cherries unpitted, prick the skins on opposite sides with a clean needle (or fork) to prevent them from splitting!. If you have a cherry pitter, now's the time to pit them!
Cherries may be canned in water, fruit juice (such as apple juice or white-grape juice), or syrup!. It normally takes about 1/2 cup of liquid per jar
Add the cherries to the syrup in the pot and bring back to a boil (about 5 minutes)
That's all there is to it: fill each jar to within 1/2 inch from the top!. you may want to ladle the cherries with a slotted spoon into the jars first, then pour the hot syrup over them!. Tap the jars gently free any trapped air bubbles!. You may also slide a clean table knife inside the jar and stir gently to release trapped air bubbles!.
Put an unused lid on the jar and gently tighten (not too tight) the ring down around it!.
How long to process the jars in the boiling water!? It depends upon the type of canner you have and your altitude!. Most people use a simple boiling water canner - see table 1!. This works fine for cherries!. In this type of canner, most people will be boiling the jars for 15 or 20 minutes!. For pressure canners, see tables 2 and 3 below!
Here are some gret recipes for you 2 try:
Breakfast
Cherry Cheesecake muffins
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves
Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice
Lightly grease a 12-cup muffin pan and set aside!. Preheat oven to 350 degrees F!.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar!. Beat on medium speed for 3 minutes!.
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl!. Set aside!.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth!. Set aside!.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms!. Fill cups all the way to the top with muffin batter!. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter!.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves!. Sprinkle remaining graham cracker mixture over the top of muffins!. Bake for 25 to 30 minutes!. Let cool 10 minutes before removing muffins from pan!.
Lunch:
Cherry Ricotta And Focaccia Pizza
Extra-virgin olive oil, for drizzling
1 tube store bought pizza dough (rolls out to a rectangle)
Coarse salt
1 tablespoon sugar
2 tablespoons fresh rosemary, 3 sprigs, finely chopped
2 cups whole milk ricotta
1/3 cup honey, eyeball it
1 orange, zested
3/4 pound large red or black cherries, pitted and halved
Set oven to 425 degrees F!.
Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape!. Prick the dough all over in several places with the tines of a fork!. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush!. Season the bread with a little salt, a tablespoon of sugar and the rosemary!. Bake bread until evenly deep-golden all over, 16 to 18 minutes!.
Beat ricotta cheese with honey and zest until smooth!. Ready the cherries, pittng and halving them!.
Dot the hot bread with ricotta and top with cherries, cut and serve
Dinner:
Cola-Bake Ham With Cherry-Orange Glaze
1 (12 to 15-pound) fully cooked bone-in ham
1 teaspoon ground allspice
1 (2-liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Biscuits or dinner rolls, accompaniment
Creole mustard, accompaniment
Preheat oven to 325 degrees F!.
Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat!. With a sharp knife, score the fat in a diamond pattern!. Place the ham in large roasting pan and sprinkle with the allspice!. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices!.
Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes!.
Remove the ham from the oven and brush the top and sides with the cherry glaze!. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes!.
Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing!. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches!.
Dessert:
Cherry Vanilla Ice Cream Dessert
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13!.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod!. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally!.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly!. Pour egg mixture into remaining hot milk mixture, whisking constantly!. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon!. Remove from heat; pour through a wire mesh strainer into a bowl!.
Fill a large bowl with ice!. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes!. Remove bowl from ice bath and stir in salt, evaporated milk and cherries!. Cover and chill for 2 hours!.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions!. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm!.
For the "Candy" Crumble:
Preheat oven to 350 degrees F!.
Melt butter in a large skillet on low heat!. In a bowl combine flour, sugar and almonds!. Mix together while adding the warm butter!.
Drop "candy" crumble onto a cookie sheet!. *Cook's Note: Does not have to be in balls!. After it gets cooked it will be crumbled for the dessert!. Bake in the oven for 20 to 25 minutes!.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan!. Scoop ice cream on top and finish with the rest of the crumbles!. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours!. Slice and serve with whipped cream, for garnish
Drinks:
Soy Smoothie
Makes one 12-oz!. drink
8 oz!. chilled lite vanilla-flavored soy milk
1 banana
6 oz!. cherrWww@FoodAQ@Com
The average quart requires 2? pounds of cherries and a canner usually holds 7 quart jars, so you'll need about:
18 pounds of cherries to make one canner load of 7 quart jars!. !.
12 pounds to make a canner load of 9 pint jars!.
also, if you buy the cherries at a farmer's market, a "lug" weighs 25 pounds and usually yields 8 to 12 quarts!.
Water, fruit juice (such as apple juice or white-grape juice), or sugar or sweetener syrup solution!.
Lid lifter (has a magnet to pick the lids out of the boiling water where you sterilize them!. ($2 at Wal-Mart)
Jar grabber (to pick up the hot jars)Jar funnel ($2 at Wal-Mart)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of applesauce after filling (about $30 to $35 at mall kitchen stores, Wal-Mart) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier!. If you plan on canning every year, they're worth the investment!.
Pull the stems off and wash the cherries in cold water (no soap!)!. Remove the pits, if desired (it helps a LOT to have a pitter)!.
Now's a good time to get the jars ready, so you won't be rushed later!. The dishwasher is fine for the jars, the water bath processing will sterilize them as well as the contents! If you don't have a dishwasher, you can wash the containers in hot, soapy water and rinse, then sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used!. Leave the jars in the dishwasher on "heated dry" until you are ready to use them!. Keeping them hot will prevent the jars from breaking when you fill them with the hot syrup solution!.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out!.
Pit the cherries, if you like them pitted! If you pit the cherries, place the cherries in water with some Fruit Fresh (or other ascorbic acid )to prevent stem-end discoloration!. If you can't get hold of Fruit Fresh, 2 or 3 tablespoons of lemon juice will do an ok job!
If you are canning the cherries unpitted, prick the skins on opposite sides with a clean needle (or fork) to prevent them from splitting!. If you have a cherry pitter, now's the time to pit them!
Cherries may be canned in water, fruit juice (such as apple juice or white-grape juice), or syrup!. It normally takes about 1/2 cup of liquid per jar
Add the cherries to the syrup in the pot and bring back to a boil (about 5 minutes)
That's all there is to it: fill each jar to within 1/2 inch from the top!. you may want to ladle the cherries with a slotted spoon into the jars first, then pour the hot syrup over them!. Tap the jars gently free any trapped air bubbles!. You may also slide a clean table knife inside the jar and stir gently to release trapped air bubbles!.
Put an unused lid on the jar and gently tighten (not too tight) the ring down around it!.
How long to process the jars in the boiling water!? It depends upon the type of canner you have and your altitude!. Most people use a simple boiling water canner - see table 1!. This works fine for cherries!. In this type of canner, most people will be boiling the jars for 15 or 20 minutes!. For pressure canners, see tables 2 and 3 below!
Here are some gret recipes for you 2 try:
Breakfast
Cherry Cheesecake muffins
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves
Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice
Lightly grease a 12-cup muffin pan and set aside!. Preheat oven to 350 degrees F!.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar!. Beat on medium speed for 3 minutes!.
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl!. Set aside!.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth!. Set aside!.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms!. Fill cups all the way to the top with muffin batter!. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter!.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves!. Sprinkle remaining graham cracker mixture over the top of muffins!. Bake for 25 to 30 minutes!. Let cool 10 minutes before removing muffins from pan!.
Lunch:
Cherry Ricotta And Focaccia Pizza
Extra-virgin olive oil, for drizzling
1 tube store bought pizza dough (rolls out to a rectangle)
Coarse salt
1 tablespoon sugar
2 tablespoons fresh rosemary, 3 sprigs, finely chopped
2 cups whole milk ricotta
1/3 cup honey, eyeball it
1 orange, zested
3/4 pound large red or black cherries, pitted and halved
Set oven to 425 degrees F!.
Drizzle a small baking sheet with extra-virgin olive oil and unroll the dough, press out to a slightly larger rectangular shape!. Prick the dough all over in several places with the tines of a fork!. Drizzle a little extra-virgin olive oil on the top of the bread and spread around evenly with a pastry brush!. Season the bread with a little salt, a tablespoon of sugar and the rosemary!. Bake bread until evenly deep-golden all over, 16 to 18 minutes!.
Beat ricotta cheese with honey and zest until smooth!. Ready the cherries, pittng and halving them!.
Dot the hot bread with ricotta and top with cherries, cut and serve
Dinner:
Cola-Bake Ham With Cherry-Orange Glaze
1 (12 to 15-pound) fully cooked bone-in ham
1 teaspoon ground allspice
1 (2-liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Biscuits or dinner rolls, accompaniment
Creole mustard, accompaniment
Preheat oven to 325 degrees F!.
Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat!. With a sharp knife, score the fat in a diamond pattern!. Place the ham in large roasting pan and sprinkle with the allspice!. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices!.
Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes!.
Remove the ham from the oven and brush the top and sides with the cherry glaze!. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes!.
Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing!. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches!.
Dessert:
Cherry Vanilla Ice Cream Dessert
Ice Cream:
3 cups whole milk
2 cups sugar
1 vanilla bean, split and scraped
4 large eggs, lightly beaten
Bowl of ice
1/2 teaspoon salt
1 (13!.5-ounce) can evaporated milk, chilled
2 cups chopped maraschino cherries
For "Candy" Crumble:
1 stick butter
1 cup all-purpose flour
1/4 cup brown sugar
1/3 cup almonds, slivered
Whipped cream, for garnish
In a large saucepan, combine milk, sugar and vanilla bean seeds and pod!. Cook over medium-low heat, just until small bubbles form around edges of pan, stirring occasionally!.
Pour 1/4 of hot milk mixture over beaten eggs, whisking constantly!. Pour egg mixture into remaining hot milk mixture, whisking constantly!. Cook, over low heat, stirring constantly, for 5 to 7 minutes, or until mixture thickens and coats a spoon!. Remove from heat; pour through a wire mesh strainer into a bowl!.
Fill a large bowl with ice!. Place bowl containing milk mixture in ice, and let stand, stirring occasionally for 20 minutes!. Remove bowl from ice bath and stir in salt, evaporated milk and cherries!. Cover and chill for 2 hours!.
Pour mixture into freezer container of 1 gallon electric ice cream maker and freeze according to manufacturer's instructions!. If a firmer texture is desired, transfer ice cream to an airtight container and freeze for 2 hours or until firm!.
For the "Candy" Crumble:
Preheat oven to 350 degrees F!.
Melt butter in a large skillet on low heat!. In a bowl combine flour, sugar and almonds!. Mix together while adding the warm butter!.
Drop "candy" crumble onto a cookie sheet!. *Cook's Note: Does not have to be in balls!. After it gets cooked it will be crumbled for the dessert!. Bake in the oven for 20 to 25 minutes!.
After candy crumbles have been cooled, place half the mixture into a 9 by 12-inch pan!. Scoop ice cream on top and finish with the rest of the crumbles!. Wrap pan with plastic wrap and place into freezer until ice cream and candy hardens, about 2 hours!. Slice and serve with whipped cream, for garnish
Drinks:
Soy Smoothie
Makes one 12-oz!. drink
8 oz!. chilled lite vanilla-flavored soy milk
1 banana
6 oz!. cherrWww@FoodAQ@Com