People are often surprised to hear that you can make maraschino cherries at home. While it is a long process, it’s not a particularly involved or difficult one, and uses relatively few ingredients.
This year is our first year trying Tattler reusable canning lids. They promise to be an almost indefinitely reusable lid that is also more corrosion resistant than the common metal lids. Having tried them a few times, we can speak to their functionality. If their claims about re-usability are true, we’re excited about their economic utility as well.
We had an opportunity to pick up some cherries from a you-pick farm and came home with 6.5 lbs. It’s not a tremendous amount, but enough to do something interesting with.
Since we find we don’t usually get through canned cherries, and since we found our brandied peaches to be a fantastic success, we decided to make brandied cherries.
Last year, our search for methods of preserving onions led us to pickling. We didn’t post anything about it at the time because we really weren’t sure how they would turn out. Now, it’s a year later and last year’s batch was good enough that we find ourselves doing it again.
We received a box of peaches, many of which were bruised, had insect damage, or other blemishes. We decided to cut out the bad bits and make peach butter, reserving the few unblemished ones for making brandied peaches. Continue reading