What To Do With Canned Sour Cherries
Tart

What To Do With Canned Sour Cherries

  • November 30, 2021

Most canned fruit should be ignored on the grocery store shelf, left to sit in its thick, sugary, gloppy syrup.Like their sweeter counterparts, sour cherries are only around for a couple of months in May and June, when we fill our tote bags with them.When you don’t have time (or patience) to pit pounds of cherries, or get caught out of season and can’t find them—go to the jar.Light syrup is just mildly sweetened water, perfect for containing the cherries but not turning the whole jar into a viscous, tooth-ache-inducing mess. .

Cherry Oatmeal Bars {Easy Dessert}

Cherry Oatmeal Bars {Easy Dessert}

Cherry Oatmeal Bars {Easy Dessert}

Our good friends, who we consider family, made these easy cherry bars every February to celebrate George Washington’s birthday and I was always happy to help them eat them.Our friends recently came to visit us and I asked if I could have the famous Cherry Dessert recipe and they happily shared it with me.I think they are even better than pie because they are super easy to make and the bars have an oatmeal crumb crust AND topping!You cook the tart cherry juice on the stove with flour and sugar until it thickens.The tart juicy cherries surrounded by buttery oatmeal crust and topping with creamy vanilla ice cream….soooooo good!These Cherry Oatmeal Bars remind me of my childhood and will always be one of my favorite desserts. .

3 Ways to Use Canned Tart Cherries

3 Ways to Use Canned Tart Cherries

3 Ways to Use Canned Tart Cherries

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SUMMERTIME SOUR CHERRY CRISP

SUMMERTIME SOUR CHERRY CRISP

SUMMERTIME SOUR CHERRY CRISP

Sour Cherry Crisp scream summertime to me.It’s tart cherries with the sweet topping, served warm with ice cream or whipped cream.Sour Cherry Crisp.But within those sour cherries, there are degrees of sweetness, and while I won’t go into it here, it would be worth doing some research into the various types of sour cherries and their levels of sweetness if you were looking into growing your own.Sweet Cherries VS Sour Cherries.Sour cherries, (also known as tart cherries or pie cherries) have fruit that is generally smaller than a sweet cherry and bright red in color.What Can You Make With Sour Cherries?Sour Cherry ice cream.Sour Cherry Tarts (recipe coming for that one!!).You could use a proper cherry pitter, or even simply cutting them in half and removing the pits will work if you don’t need the fruits intact.Sighhh… I love vintage 🙂.What Goes Into A Sour Cherry Crisp?The fruit, of course, is essential and almost any fruit can be used in a crisp dessert.I used sour cherries in my dessert crisp today, but you may be wondering if you can use sweet cherries for your crisp.The only change I would make is to add a bit of water to the canned cherry mix to thin it out a tiny bit, and again, I’d cut back on the amount of sugar used in the topping because pie filling could work out to be too sweet for this dessert as written.What Do I Serve With This Cherry Crisp Dessert?But you know, serving it as is, is amazing.Print Ingredients 3-4 c sour/tart cherries, fresh, pitted.3/4c butter Instructions Preheat the oven to 375 Combine the cherries, sugar, and flour into a bowl.Transfer the berries to a baking dish in another bowl, combine the flour, oats, and brown sugar.2.- if you use sweet cherries for this recipe, cut back on the sugar for the topping, and I would omit adding sugar directly to the cherries as they will be sweet enough of their own. .

Home canned cherries

Home canned cherries

Home canned cherries

On average, as a very rough guideline, expect to need about 1 kg (2.5 lbs) of cherries per 1 litre (US quart) jar of canned cherries.8 (17.5 lbs) of cherries = 7 litres (US quarts) canned cherries.Processing method: Water bath OR steam canning OR pressure canning.Processing time: half-litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes.3.45 from 68 votes Print Canning cherries How to home can cherries following tested USDA methods Prep Time 20 minutes Cook Time 1 hour Total Time 1 hour Yield 1 varies Calories 80 kcal Ingredients cherries (sour or sweet).For each 750 g (1 litre / 1 quart / 4 cups volume / 1 ½ lbs) of fruit you put into the pot, you will add 125 ml (½ cup / 4 oz) of water.Pack cherries into jars.Processing time: ½ litre (US pint) jars for 15 minutes; litre (US quart) jars for 20 minutes.Recipe Notes Optional: ¼ to ½ teaspoon of liquid stevia per jar.However, if you are canning your cherries sugar free, using water or juice as your canning liquid, most experts advise you definitely to use hot-pack.See here for the USDA’s raw pack processing times for cherries.Canning unpitted cherries.Pressure canning process.When water-bath canning or steam canning, you must adjust the processing time for your altitude.Cherries – Whole.Nutrition figures presume canned in water, as opposed to a sugar-syrup, or juice. .

Homemade Cherry Sauce – With Fresh, Canned or Frozen Cherries

Homemade Cherry Sauce – With Fresh, Canned or Frozen Cherries

Homemade Cherry Sauce – With Fresh, Canned or Frozen Cherries

I never really weigh or pay much attention to the quantities, I use as many cherries as I have, whatever kind I have, I add sugar and lemon juice to taste and use as much cornstarch as needed to get the right consistency.Sometimes the sauce is thinner, sometimes thicker, depends on how full the tablespoon of cornstarch is.If you don’t have as many cherries as that is OK, if you use a bit more juice or water is OK as well, if the sauce is thicker or thinner you can either thicken it more by adding more cornstarch or thin it by adding more water.And you should definitely add sugar and lemon juice according to your taste, some like it sweeter, some tarter.Pour about 180 ml/ ¾ cup of the cherry liquid into a saucepan.If using fresh or frozen cherries, pour about 180 ml/ ¾ cup water into the pot.If using canned cherries, it is enough to let them bubble once or twice until the sauce is slightly thickened.You can leave the cherry sauce plain and it will still be delicious.You can serve the cherry sauce either warm or at room temperature.A typical German way of serving the cherry sauce is on Belgian waffles.Waffles with cherry sauce and whipped cream are a classic of the German cuisine.You can have it with vanilla ice cream or with strained yogurt.You can make a delicious and good looking dessert by layering mascarpone/cream cheese/Greek yogurt mixed with whipped cream and cherry sauce. .

Cherry pie bars

Cherry pie bars

Cherry pie bars

When my twin sister and I were little, we would spend every summer vacation at our grandparents' house, away from the city noise.The house had a wonderful garden with lots of fruit trees: apples, cherries, and many kinds of grapes.In fact, we had more varieties of grapes in our garden alone than what is usually offered in a typical grocery store.But more relevant to my story, we had 3 gorgeous sour cherry trees that gave a generous harvest every year.My sister and I loved to eat this pie for breakfast, with hot tea, while sitting outside under the grapevines.Their lush leaves provided such ample shade, that if you walked barefoot in the morning, the ground would feel pretty cold even on a hot summer day.I got the recipe from my mom, and the only thing is that I can never find FRESH sour (or tart) cherries.This is a "closed" type of pie, and I think there is a special "fancy" name for it, but I can't remember what it is.So below I will list ingredients for both small and large versions of this pie (the measurements are simply doubled).Add egg, sour cream to butter and mix until well incorporated.Using your hands, roll each portion of batter into a flat rectangular shape on a greased sheet of aluminum foil.Close the gaps between 2 sheets of batter along the edges of the pie by pressing with your fingers. .

Easy Homeamde Cherry Pie

Easy Homeamde Cherry Pie

Easy Homeamde Cherry Pie

It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.How to make Cherry Pie:.(When using fresh cherries you don’t need to cook the mixture, like you do with the canned cherries).If using canned cherries: Drain the juice from the cans of cherries into a saucepan, reserving ⅓ cup in a small bowl.Add the sugar and stir well.Line pie plate with pie crust and cherry pie filling into it.If desired, cut the top crust into wide strips to lay a lattice crust on the pie, or place the whole, uncut pie crust over the filling and poke a hole in the top for steam to release as the pie bakes.Should you use Sweet or Sour Cherries for cherry pie?Use a homemade pie crust!Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use.The prepared cherry pie filling and pie crust can also be frozen, stored separately.Recipe 4.86 from 63 votes Cherry Pie Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round!▢ homemade pie crust (this recipe makes 2 crusts: one for the bottom and one for the top).▢ granulated sugar , for sprinkling on top Instructions If using fresh cherries: Pit and halve the cherries.(When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).If using canned cherries: Drain the juice from the cans of cherries into a saucepan, reserving ⅓ cup in a small bowl.Add the sugar and stir well.Notes Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use.Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months.The prepared cherry pie filling and pie crust can also be frozen, stored separately. .

Canning Cherries: Great for Quick Cobblers, Pies, or Over Ice Cream!

Canning Cherries: Great for Quick Cobblers, Pies, or Over Ice Cream!

Canning Cherries: Great for Quick Cobblers, Pies, or Over Ice Cream!

You can also make a syrup with honey if you don’t want to use processed sugar.To make the syrup you’ll simply combine water and your sweetener in a pot on the stove.Place cherries in a jar leaving a 1/2 inch headspace.Tap the bottom of the jar lightly on a pot holder laid on the counter to settle contents.Then fill the jar the rest of the way, tapping more to settle cherries without smashing.Cover cherries in jar with hot syrup, leaving 1/2-inch headspace.Place your lids on the jar and add the screw bands just finger tight.Process pints or quarts for 25 minutes, adjusting for altitude using the chart in the recipe card below.Fill the jars with cherries and liquid, leaving 1/2″ headspace and removing air bubbles.Wipe the rim clean so any stickiness doesn’t interfere with the seal.Sugar for syrup optional Equipment Water bath canner.Cherry pitter optional Instructions Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.Fill half of the way with cherries, tapping jar to settle contents.Wipe the rim clean and place on your seal and ring.Fill jars with cherries and liquid, leaving 1/2” headspace.Wipe the rim clean and place on your seal and ring.When all the jars are filled, bring the water in the canner to a boil.After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes.Then remove the jars and place them a few inches apart on a thick towel to cool completely.When they are cooled remove the metal bands, check the seals, label the jars and store them away!I prefer extra light syrup, but you could use just water if you don’t want to add any sweetness.Cherries are a high-acid food, so they’re safe for water bath canning.Actually, canning cherries with the pits is perfectly acceptable, but I don’t really recommend it.If you want to can them with the pits, just prick each cherry with a sterilized needle to prevent it from bursting.Just pop open a jar and pour into a pie crust.Pin Recipe Print Recipe Course Dessert, Side Dish Cuisine American Servings 1 crisp Ingredients 1x 2x 3x 2 cups cut up rhubarb.⅓ cup butter at room temp Instructions Preheat oven to 350 degrees F.Mix rhubarb and cherries in an ungreased, 8×8" baking dish.Bake 40-50 minutes or until top is lightly browned and fruit is bubbly.Source: The National Center for Home Food Preservation. .

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