The migratory birds ate most of it; still they left about a hundred pounds of cherries on the tree. So now, it’s time to pick, eat, give away and preserve. The cherries are lovely; no wonder the birds had a feast a couple of weeks ago. Jim was out there clapping and rattling stuff, but nothing would deter the invasion. I was laughing at the window, undeterred in the knowledge that I will have plenty of work left even if the birds gorge themselves on half the tree.
and sure enough...
If sulphured, dry cherries hold their color and last longer, but I don’t make more than what we can eat within a year, besides I would rather not use sulphur. Consequently, my cherries look darker and their flavour resembles raisins more than cherries. However, they are excellent in a trail mix, homemade granola and in various baked goods.
DRYING CHERRIES IN THE OVEN
• Select ripe blemish free cherries.• Wash well in cold water and remove the stems.
• Remove the pits with a cherry pitter or cut each cherry in half removing the pit.
• Line a baking sheet with parchment paper.
• Arrange the pieces cut side up and set in oven at 160F until the tops look leathery.
• Reduce heat to 130F until done.
• If not ready, turn off heat and leave the cherries in the oven for the night. Resume the drying next morning, but watch it, because the cherries will dry quickly from that point on. Mine was finished within the first hour.
• The cherries will be still soft to the touch, but will harden up rather quickly.
• Transfer the cherries to a freshly lined tray immediately. Do not leave them on the original paper for any length of time, because they will stick to the parchment as they cool.
• The cherries should be hard and yet pliable, a little sticky and leathery. Squeezing them should produce no liquid.
• Let the cherries air dry and pack them into sterilized jars with well fitting lids.
