The layers of tart and sweet come together beautifully when the cherries are preserved, making them a beautiful and brightly flavorful addition to both sweet and sour dishes. In fact, I often find myself returning to tart cherries when canning season rolls around. Both types are delicious, but I think there’s something special to be said about the tart-sweet flavor of sour cherries. The cherries you use for canning can be of the sweet or sour variety, the choice depends entirely on what’s available to you locally and your own tastes. Or, you know, you can just eat them right out of the jar with a fork… Canning cherries in light syrup or cherry juice means that you can use them for almost anything, from fresh cherry muffins to festive drinks. They’re delicious, but those are single-purpose preserves. You should have seen her face light up, and she served herself a bowl of yogurt and plopped a dozen of those little beauties on top before coming back to the rest of the presents.īeyond plain canned cherries, I put up canned cherry pie filling and one of my favorites, sour cherry jam every single year. While fresh cherries in a Vermont December aren’t going to happen, I did actually put a jar of home-canned cherries in her stocking.
This year, she even asked for cherries for Christmas, thinking that somehow the magic of the holiday season would somehow conjure up fresh fruit. We have quite a few tart cherry trees that bare buckets of fresh fruit each season, and as a special treat, my parents out west sometimes pack up a crate of sweet cherries and ship them as a present for the kids.Ĭherry season is just so short, and without fail my daughter still wants more long after the last cherry is picked. They hold up beautifully, maintaining their shape, color, and most importantly, flavor!Įvery summer my whole family gorges on fresh cherries for as long as they’ll last. Canning cherries is an easy way to preserve cherries for year-round enjoyment.
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