Such a simple recipe for big results. I pressure canned maraschino cherries. I saw bags of fresh cherries last time I was in the grocery store, so I bought a bag.
The recipe was easy. 1:1 water:sugar ratio, plus lemon juice, and vanilla for the syrup. Then add a small piece of cinnamon, three whole allspice, and a splash of almond extract to each jar before filling with pitted cherries.
Bring the pressure canner up to full steam and let it vent for ten minutes. Put the juggler on the vent, and once the gauge is up to 11 psi, set the timer for ten minutes. Then remove from heat and wait for the canner to depressurize. By bedtime all the jars popped.
Now I have these jars of tasty cherries for Wisconsin-famous Old Fashioneds (Handsome makes delicious mixed drinks on the rare occasion I indulge), or even better, in or on homemade ice cream!
I accomplished other things this weekend, too, so I'll share more tomorrow.
