I thought I would post a couple of recipes that I received from my canning class. Please refer to the link on my blog to the Home Preservation page for altitude in your area and to can your home canned foods safely. There are also alot recipes there, and lots of information.
10 cups sweet black cherries
2 cups water
1 cup cider vinegar
1/2 cup brown sugar, firmly packed (or 1/2 cup honey)
2 tablespoons pickling salt
Preparation: Wash, stem and pit cherries.
Place water, vinegar, brown sugar (or honey) and salt in a large saucepan and bring to a boil. Stir and simmer until sugar or honey is completely dissolved.
Pack cherries in pint jars. Pour syrup over the cherries, leaving 1/2-inch head space. Adjust lids and process immediately in a boiling water canner. Follow directions from the Home Preservation site for timing. Yield 4 pints. Store for 2-4 weeks before eating.
Light Berry-Cherry Jam
3 cups crushed strawberries
1/2 finely chopped sweet cherries
1/2 cup crushed blackberries
1 cup unsweetened white grape juice
1 pkg. (1.75oz.) Ball No Sugar Needed Fruit Pectin
Sugar or honey, optional
Combine strawberries, cherries, and blackberries with juice in saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary. Or add sugar or honey according to pectin package, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/2-inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in boiling water canner adjusting time for altitude.
For additional information please refer to the link (National Center for Home Food Preservation) website for times and altitude adjustment. Call your local county extension for the altitude in your area.
Until next time…