Sour Cherries

Collin

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Apr 3, 2017
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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...

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Collin

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Apr 3, 2017
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Cold, Cool, Mountains, or Artic
Hello Mark, we did 2 cups of sugar to 5 cups of water canned, with unpitted cherries, in pint sealers and processed in boiling water for 15 minutes.
 

KimmiKuddlefish

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Feb 7, 2020
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Hey Colin, sorry to start up again. Do you have a link or recipe for the fruit leather? I am hoping to start making some snacks for the family. Please and Thank you.
 

DThille

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Oct 12, 2020
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Very nice. Those look a bit like the semi-sweet cherries we have. I’m currently growing two varieties - SK Carmine Jewel and Crimson Passion. Both were developed at a fruit breeding program at the University of Saskatchewan in Saskatoon. One year, we measured from the Carmine Jewel we have here in the city and after pitting, we had 52 cups from the one plant. I don’t know exactly when we planted that...we moved here in 1998 and had it before we bought our rural property in 2008.

Our cherries have great colour and they like to keep it, so whatever we do has a pretty appearance. As it happens, today I made tarts (they go over really well when I’ve brought them to the office) and started a vodka-based liqueur that we really enjoy. The recipe was made around sour cherries, so I’ve had to cut back the sugar (these can be eaten off the tree, but my wife finds them a bit too tart for her taste). What I wind up doing now is 6 cups of unpitted cherries, about 1.5 cups of sugar (original recipe called for three), and 750 ml vodka (or brandy but we typically use vodka). Give the cherries a bit of a mash to help release the juice, let the mixture sit for 3 weeks (mixing if necessary to ensure sugar is dissolved), then bottle. It’s recommended to let it sit for another 4 weeks...that’s the hardest part.

Derek