Sour Cherries

Discussion in 'Food - Cooking, Preserving & Fermentation' started by Collin, Jul 16, 2017.

  1. Collin

    Collin Member Premium Member GOLD

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    Hello all. Well I figured I'd post what I did with the sour cherries this year. We can't grow sweet types here as the season is too short. We got about 2.5 ice cream pails this year from one bush. The size was down as we are going through a drought this year. The nicest ones were canned. I find when canned the sourness exceeds the bing type in flavour after they have cured for about 6 weeks. The rest was pressed into juice with the remainder spread into fruit leather. It is too bad grapes come after cherries. I would like to combine grape pulp with the sour cherry for a fully flavour...oh well next year...

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    Last edited: Jul 16, 2017
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  2. Mark

    Mark Founder Staff Member

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    Hi @Collin that's a great harvest!

    What liquid do you use to cure the cherries? Have you tried making a liqueur with them?
     
  3. Collin

    Collin Member Premium Member GOLD

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    Hello Mark, we did 2 cups of sugar to 5 cups of water canned, with unpitted cherries, in pint sealers and processed in boiling water for 15 minutes.
     
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