Maraschino Cherries

So I had enough Rainier cherries to make canned Maraschino cherries. I was looking up how to can sweet cherries in one of my favorite books, The Encyclopedia of Country Living by Carla Emery and found this recipe too

Per google , Rainiers are a good substitute for Royal Anns. I made notes about how to make limewater which I also figured out with the help of google. I ran out of red food coloring so I used some purple and pink too. These will be colorful cherries. The syrup tastes good so hopefully the cherries will too.

PS I still LOVE this book. I found my first one in a Berkeley bookstore in the 1990s. The one I use now is an updated version with improved canning techniques. I bought a collection of the original mimeographs that she used later to write the book. I should look through these to find the origins of this recipe. I love how she saved old homesteading techniques before they were lost. Sadly she has died but her good work lives on.

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4 Responses to Maraschino Cherries

  1. Denise says:

    Very cool. I didn’t realize you could “maraschino”-ize cherries at home!

    • Donna says:

      I did not either until I saw the recipe. I remember being driven by the Oregon plant that made the majority of the maraschino cherries for the US and being told they bleach the cherries there. I am glad I did not have to bleach them.

  2. Jeanne says:

    That was very interesting! I may have to try making some myself.

    We can no longer use commercial maraschino cherries, because of the corn syrup, since First #1 Daughter can no longer tolerate corn syrup. I have a really neat (very sweet) recipe for a cookie that I used to make at Christmas time, which calls for the cherries, plus marshmallows, so we haven’t had them for quite a while.

    • Donna says:

      You should try it then! I will post once I try a cherry, but the syrup is good so I assume the cherry taste the same.

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