The Gloriously Sour Cherry
It’s that time of year again!
The Montmorency cherries are ready to pick and the Payaso and I came away from nearly 15 pounds of cherries this year.
First, a little history…
Montmorency cherries are named after a region in France. Believed to be one of the oldest cultivated cherry varieties, they have a history that dates back to the Roman era. Originally grown in the Montmorency Valley, these cherries eventually made their way to North America through French settlers. Today, they thrive in regions with cooler climates, such as Minnesota in the United States and parts of Canada. Montmorency cherries are cherished for their hardiness, withstanding frost and adapting well to diverse environments. Their journey from ancient Europe to becoming a beloved fruit in North America is a testament to their enduring appeal and adaptability. With their distinct tartness, they lend a unique taste to pies, jams, sauces, and desserts. Apart from their culinary appeal, Montmorency cherries are also cherished for their potential health benefits (until I pour pound after pound of sugar over them to preserve their gem-like appearance). They are rich in antioxidants, anthocyanins, and melatonin, which are believed to promote heart health, reduce inflammation, aid in sleep, and even alleviate muscle soreness.
Before we could preserve these sour orbs, we needed to clean and remove the pit from EVERY. SINGLE. ONE! All in all, picking cherries, cleaning and pitting them took about two hours.
Once pitted, the cherries were ready to be transformed. Fourteen pounds of cherries yielded 10 pints of cherries in syrup (to be used over cheesecakes, angel food cake and a chocolate cake in the oven this very moment) and ten half pints of cherry conserve (think of it as a relish with walnuts, amaretto and made from sour cherries instead of cranberries). Here’s a picture of the cherries in syrup – absolutely delicious! I love how these types of cherries hold their shape so well even after been boiled for over ten minutes, canned another 15, and then boiled another 5 minutes to thicken before using.
The Payaso and I love to eat what we grow. There’s such a sense of accomplishment for us when we see the shelves in our basement filled with food we preserved from our gardens. We tell anyone that will listen that they should start a garden – even if in just containers – and preserve the food they grow. Food freedom from the commercial food industry is important to us. Knowing where our food came from and how it was grown is important to us. The benefits of a backyard garden extend well beyond food freedom, too (i.e. stress relief, joy, exercise…). With those conversations, we’ve often asked how to get started.
So without further ado, below are links to basic canning supplies to get you preserving your bounty as soon as Amazon can deliver. Now is the perfect time to purchase because it’s not quite canning season (early/mid fall) so prices haven’t been inflated. Prime Day is also coming up so there may be some good sales happening soon…
- Canning Pot, Toolset and Rack. This is the set I wish I purchased years ago when I first started canning because it has every tool one needs to preserve food by water bath canning.
- Ball Complete Book of Home Preserving. This is the book that started it all for me. It’s filled with the “how-to’s” of canning and has great recipes. I would say that 85% of the recipes I use come from this book. It’s perfect for beginner and seasoned preservers alike.
- Glass Canning Jars (i.e. Mason Jars). Here’s the truth, I don’t buy my canning jars from Amazon because they are usually way overpriced. Go to your local box hardware store (Lowes, Menards, Home Depot and even your grocery store) to grab your mason jars. 99% of the time I purchase wide mouth jars because I find them easier to work with.
- Mason Jar Opener Tool. Two words: Life Changing! This little tool makes opening sealed mason jars super easy. Highly recommend.
- Wide Mouth Plastic Lids for Mason Jars. As I get older, I like plastic food containers less and less. As you can imagine, we have hundreds of empty mason jars that get used for food storage. I use mason jars to make salad dressings, homemade mayo, and for left-overs. While these lids are plastic, they are easy to wash, store and my go-to when it comes time keeping food sealed in the fridge. These lids are not for canning or preserving food.
- Montmorency Cherry Tree. I mean, why not? Every backyard should have this variety of tree if only for its ornamental appearance, but by now you understand it serves double duty.
Got questions about canning/preserving? Comment them below and I’ll be happy to answer them.
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