Bing Cherry Juice

**Durgan** · 07-10-2011, 07:13 PM

10 July 2011. Bing Cherry Juice. 10 July 2011. Bing Cherry Juice.

Eight liters of Bing Cherries were picked at Peddicombe Farm at Winona in the Niagara Peninsula. The cost was five dollars per liter, which is relatively expensive, and the quality was slightly below average this year due to a very wet Spring. The eight liters were made into juice.

The cherries were washed, boiled in water for about 20 minutes, made into a mash with the portable blender, strained twice and placed into jars. The product was then pressure canned for 15 minutes at 10 PSI, for long term storage at room temperature.

Next time this is done, I will pit the cherries before processing, since the mash is hard to strain due to some of the pits cracking. Also at five dollars a liter they are probably too expensive to process economically. My cherry tree did not produce well this year due to adverse weather. The end product has no additives and is a pleasant drink.

**Imarachne** · 07-10-2011, 07:38 PM

Yum ! I have to drink cherry juice to help with my gout. Fortunately, its delicious !!

**Durgan** · 07-10-2011, 07:45 PM

Originally Posted by Imarachne

Yum ! I have to drink cherry juice to help with my gout. Fortunately, its delicious !!

What do you think of my method of preparing?

**Debbie-cat** · 07-10-2011, 07:58 PM

Your method sounds quite simple. I love cherry juice. You make it sound so easy, I think I will have to try it! Thanks!

**mishmoch** · 07-11-2011, 09:43 AM

mm I LOVE cherries. Does it have to be pressure canned? Do you think there's a way it can be canned in a water bath?

**Luckybustert** · 07-11-2011, 09:52 AM

I love cherries and this sounds delicious! Cherries, and cherry juice, can be safely canned using a water bath.

**Durgan** · 07-11-2011, 10:04 AM

Originally Posted by Luckybustert

I love cherries and this sounds delicious! Cherries, and cherry juice, can be safely canned using a water bath.

Being relatively new to serious canning, my view is, why even bother with a water bath? Pressure canning is absolutely safe with no if's, and is so simple to accomplish, so why not do it all the time?

**Missy** · 07-11-2011, 10:45 AM

If you had room in your freezer you could freeze it, and water bath is fine for high acid foods, such as fruits, jams, jellies and the like.

**mishmoch** · 07-11-2011, 09:42 PM

Originally Posted by Durgan

Being relatively new to serious canning, my view is, why even bother with a water bath? Pressure canning is absolutely safe with no if's, and is so simple to accomplish, so why not do it all the time?

Because I don't have one