- Apr 3, 2017
- Cold, Cool, Mountains, or Artic
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...