Last year we had hoped to can in jars whole pitted sour cherries to serve with pound cake, over ice cream or layered into black forest cake. It never happened. We made jam out of almost all of them. And the rest we devoured greedily. This year we bought over 30 pounds of sour cherries. And 10 pounds were preserved in jars. They look just as beautiful as they taste. We cannot wait to share them with friends and family.
Whilst I was working away reading the manuscript for the next cookbook one last time before it heads to the publisher, Charlie and Grandma Burd pitted away 10 pounds of sour cherries. They were washed and then packed into jars. Then filled with hot verjus and sugar syrup. Then processed for 20 minutes in the granite•ware canners.
The cherries came out of the canner and looked so beautiful. Grandma could not stop complimenting them on their beauty. As if the berries knew that we were admiring them. Maybe they do and wonder what we know about life and nature. Hicks Orchard is close to us, and we are lucky that their hard work comes to our rescue in the form of delicious cherries around this time of the year. Now we have the cherries and I know I will be putting them to use on Saturday. When we have 10 plus people over for dinner. Yummy!