My sister has cherries, and I was invited over to pick what I wanted. I went early in the morning yesterday, and had a good visit with her while we picked.
I was fortunate enough to find all 3 available kinds: Ranier (light), Dark (like Bings or Lamberts), and pie cherries. Then, I spent yesterday processing them.
I canned 7 quarts, and 22 pints of sweet cherries. Some jars were dark, some light, and some, like these, were mixed. They were very ripe and sweet, so I used a 6:1 water/sugar ratio. A little sugar helps them stay firm and fresh longer, but they sure didn’t need much.
I made pie filling, and got 7-3 cup jars, and 7 pints. That was a lot of work, because I had to pit all of those little cherries, but I’m super happy to have the pie filling. I used the recipe here.
I made cherry jam for the first time. I used a mixture of dark and light sweet cherries for that. I used a low-sugar recipe.
With all these projects, I finished off the pie cherries and light cherries, except for a few I kept out for eating fresh.
I used some of the dark ones, but there are quite a few left in the camper fridge. I plan to pit and freeze those today.
I’m very excited to have so many cherries. I’m only guessing, but I think it was between 40 and 50 pounds combined. We have been completely out for a while, so this will fill things back up nicely.