{"id":4525,"date":"2015-06-17T17:27:22","date_gmt":"2015-06-17T17:27:22","guid":{"rendered":"http:\/\/leapphotography.com\/blog\/?p=4525"},"modified":"2020-07-02T00:20:34","modified_gmt":"2020-07-02T00:20:34","slug":"maraschino-cherries-home-canning-recipe-boise-photographers","status":"publish","type":"post","link":"http:\/\/leapphotography.com\/blog\/2015\/06\/maraschino-cherries-home-canning-recipe-boise-photographers\/","title":{"rendered":"Maraschino Cherries: Home Canning Recipe | Boise Food Photographer"},"content":{"rendered":"

For three summers in a row, my husband and I have picked and received plenty of pie cherries from our friends, allowing us to do some home canning.\u00a0 These friends have a huge cherry tree in their backyard which produces more pie cherries than our two households can use.<\/p>\n

The first year my husband and I decided to make two different batches of Sour Cherry Jam.\u00a0 My father in law had just recently given me the “Blue chair Jam Cookbook<\/a>” by Blue Chair Fruits<\/a>.\u00a0 After making a number of tasty marmalades throughout the winter months… I was eager to try out one of the jam recipes.<\/p>\n

In the second year of picking cherries, we decided to try a different recipe that was a bit less labor-intensive.\u00a0 We went with low sugar, fresh fruit jam that required much less cooking time and retained more “fresh” fruit flavor.\u00a0 The only downfall with this recipe was that the cherry flavor was not nearly as rich nor as intense as the Blue Chair Fruits recipe.<\/p>\n

This year, we still have PLENTY of sour cherry jam and decided to come up with another way of preserving cherries for use throughout the year. After much research, we decided to make our rendition of Maraschino Cherries.<\/p>\n

We came across of ton of recipes for making refrigerator maraschino cherries…\u00a0 but honestly, I don’t have the spare refrigerator space to reserve a section just for canned goods.\u00a0 After much research, most of which is now “lost in the wind” because my husband took mainly paper notes, we came up with our own recipe for canned, shelf-stable maraschino cherries.\u00a0 These little babies are amazing in drinks or straight out of the jar.<\/p>\n

INGREDIENTS<\/strong>
\n-9lbs pitted pie cherries\/washed+cleaned
\n-1 1\/2 cup Whole Food’s<\/a> Tart Cherry Juice
\n-1 1\/2 cup Leopold Brothers <\/a>Michigan Cherry Liquor (can be tough to find and a little expensive, but this tastes like pure cherry essence)<\/em><\/p>\n

-1 1\/2 cup Maraschino Liquor (most quality liquor stores carry some sort of Maraschino liquor)<\/em><\/p>\n

– 3\/4 cup fresh squeezed lemon juice<\/p>\n

– 1\/2 oz almond extract<\/p>\n

\"Maraschino<\/a><\/p>\n

DIRECTIONS<\/strong>
\n1)\u00a0 Pit and clean the 9lbs of pie cherries.\u00a0 Set aside. \"cherry<\/a><\/p>\n

2)\u00a0 Bring the following liquid to a boil<\/p>\n