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Monday, July 20, 2009


My father-in-law arrived with two flat boxes filled with cherries. One filled with Rainiers and the other with Bings, freshly picked that morning from the Yakima Valley.They made for challenging project of preserving them while simultaneously hosting company in my house, helping my sister and mom hold a yard sale in my yard and entertaining children.

My mom helped clean all the cherries. She rinsed and pulled stems while I searched through our storage for my canning supplies. We water bath canned most of the cherries in quart jars. I find the process of canning, especially when doing it with my mom relaxing and productive - productive in a way that is different from other housework or office work.
There were enough for 28 quart jars and 14 pint jars of cherries. I even did one jar with a mixture of the two. The Rainier cherries look stark against the deep red juice the Bing cherries make in the jar.
There is something very gratifying about seeing your shelves filled with the "fruits of your labor."
After a couple hours of canning, there were still more cherries left than we could possibly eat before they spoiled. So, into the dehydrator they went. I cut each cherry in half and removed the pit. They looked like tiny peaches or nectarines. They were treated with Fruit Fresh in hopes they would retain their color after drying.
And, they did! They look wonderful and taste wonderful.

1 comment:

Angela said...

What is fruit fresh?