How to make and can your own sour cherry preserves and how to pit and freeze sour cherries

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In this video, I show you how to easily pit sour cherries and then make sour cherry preserves. First you cook the sour cherries with the sugar to release some of the cherry juice and then cool the mixture overnight in the fridge. This firms up the cherries so that they hold up well when cooked the next day. I like to boil apples, quartered and cored, in with the sour cherry preserves, the apples release pectin which helps to thicken the sour cherry preserve and it adds a nice flavour. For appearance and texture, the apples are removed before filling the jars with the preserve. This preserve is great on ice cream or stirred into plain yogurt. Check out the recipe on cansanity.com/

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Опубликовано:

5 июл 2020

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Комментарии : 16

@HappBeeH Год назад

Nice job. You covered everything.

@observereserve6786 3 года назад

Great video for myself (novice) explaining a lot of critical details to avoid screwing up after doing all that work. Also, added ideas, such as GS apple slices, has got me thinking. Tnx.

@cansanity 2 года назад

Awesome! Glad you enjoyed the video. Love using Granny smith apples for pectin.

@milissaramlakhan9791 3 года назад

Really enjoyed your video! Especially liked your your thorough explanation and demo of the process

@cansanity 3 года назад

Glad it was helpful!

@fareeda6118 3 года назад

Thank you for this great video! Really enjoyed it! Just picked some sour cherries from a farm west of Minneapolis. Can’t wait to get started 🙂

@cansanity 3 года назад

Awesome! Hope you have success and enjoy the recipe!

@leojoshua21 8 месяцев назад

Thank you. You’re gorgeous by the way!!

@SuperSaltydog77 3 года назад

I have two dwarf sour cherry trees, North Star variety, and after pitting I have 15 1/2 pounds of meat. The plan is to make a couple of pies and can the rest for my morning toast. I looks like you are using pint jars, am I seeing that correctly? I tried canning cherry preserves a couple of years ago using store bought sweet cherries. They turned out marginally ok, did not set up as well as I hoped but I did not use liqiud pectin or the granny smith apples. This time I will use the granny smith apples. Your vid is very nicely done with wealth of info.

@cansanity 3 года назад

Thank you! I use 250ml jars (1/2 pints) for my sour cherry preserves. The apples add a nice flavour and provide a nice suspension because of the pectin. Hope you had success with this recipe. Cheers!

@charronfamilyconnect 3 года назад

Thanks for the video! WHat kind of recipes can you make with your cherry preserves?

@cansanity 3 года назад

I use my cherry preserves in plain yogurt, on ice cream, smashed on toast and just straight out of the jar. They also make excellent gifts!

@charronfamilyconnect 3 года назад

@@cansanity I just made a different type of preserve with my sour cherries. I just put 2 teaspoons of sugar for each 2 cups that I put in jars, and boiled the jars for 1 hour and they are now sealed, but not extra sweet. I got this recipe from another youtuber. I figure with these cherries, I will have more options to make different desserts at least I hope so. I did also make some amazing sour cherry crumbles with the fresh 4 cups that I kept. Do you have any idea what kind of desserts I could make with my cherry preserves that have barely any sugar in them? Thanks again fellow Canuck! :)

@cansanity 3 года назад

If you thicken the preserves by heating and adding some cornstarch or instant clear gel you can make a nice topping. Use that on New York style cheese cake. I have used my sour cherry filling for black forest cake filling and for hand toaster pies too.

@charronfamilyconnect 3 года назад

@@cansanity Thanks for your advice, and do you think I need to add some extra sugar to make it sweeter when I go to use it in these types of recipes? How about using it in a pie filling or muffins? Is that possible? Thanks again!

@cansanity 3 года назад

The sweetness is entirely up to you. You can certainly use the preserves in pie but I would thicken it first. In a muffin I would thicken then stir a tablespoon into a thick batter or put a layer in between two dollops of a sturdy muffin batter. I have not use my preserves in muffins but I am sure if thickened first it would be delicious!