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DavidJ01
 
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Default Light colored cherries for Brandied Cherries?

I've got about 40-50 lbs of Rainier cherries that I picked up for pennies on
the lb and now I'm trying to figure out what to do with them all. I
currently have aproximately 10 lbs finishing up in the dehydrator, and I'll
probably put another batch in later today. BTW, Rainier cherries are bright
yellow & red and are very sweet!

Anyway, I was wondering about the effect of using a light colored cherry for
making brandied cherries? My concern is that after pitting the cherries,
the flesh of the fruit starts to darken and may very well have an
undesireable appearance. Perhaps thats what BBB calls for dark cherries?

Could I possibly use whole cherries and just make sure I prick them?

Thanks

David...



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DavidJ01
 
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Default Light colored cherries for Brandied Cherries?

And as a follow up, as I've never canned cherries before, is *any* blemish
on the fruit undesireable? What happens if a cherry with a nick or a rough
patch on the skin ends up in a jar?

It's a lot easier with larger fruits such as peaches or plums to avoid that
possibility, but with cherries it seems like it may be more likely.

Thanks again,

David...

"DavidJ01" > wrote in message
news:2uXFc.7321$JR4.1872@attbi_s54...
> I've got about 40-50 lbs of Rainier cherries that I picked up for pennies

on
> the lb and now I'm trying to figure out what to do with them all. I
> currently have aproximately 10 lbs finishing up in the dehydrator, and

I'll
> probably put another batch in later today. BTW, Rainier cherries are

bright
> yellow & red and are very sweet!
>
> Anyway, I was wondering about the effect of using a light colored cherry

for
> making brandied cherries? My concern is that after pitting the cherries,
> the flesh of the fruit starts to darken and may very well have an
> undesireable appearance. Perhaps thats what BBB calls for dark cherries?
>
> Could I possibly use whole cherries and just make sure I prick them?
>
> Thanks
>
> David...
>
>
>



  #5 (permalink)   Report Post  
Blanche Nonken
 
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Default Light colored cherries for Brandied Cherries?

"DavidJ01" > wrote:

> Anyway, I was wondering about the effect of using a light colored cherry for
> making brandied cherries? My concern is that after pitting the cherries,
> the flesh of the fruit starts to darken and may very well have an
> undesireable appearance. Perhaps thats what BBB calls for dark cherries?


I find myself wondering what colors I'd get if I used a cherry/blueberry
mix.


  #7 (permalink)   Report Post  
DavidJ01
 
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Default Light colored cherries for Brandied Cherries?

Depends on the color of the cherries I guess.... You will try and let us
all know won't you?? :-)

"Blanche Nonken" > wrote in message
...
> "DavidJ01" > wrote:
>
> > Anyway, I was wondering about the effect of using a light colored cherry

for
> > making brandied cherries? My concern is that after pitting the

cherries,
> > the flesh of the fruit starts to darken and may very well have an
> > undesireable appearance. Perhaps thats what BBB calls for dark

cherries?
>
> I find myself wondering what colors I'd get if I used a cherry/blueberry
> mix.



  #9 (permalink)   Report Post  
Blanche Nonken
 
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Default Light colored cherries for Brandied Cherries?

"DavidJ01" > wrote:

> Depends on the color of the cherries I guess.... You will try and let us
> all know won't you?? :-)


Sure, soon as I find light cherries I can afford. :-) Blueberries this
close to Hammonton, NJ are dirt cheap.

>
> "Blanche Nonken" > wrote in message
> ...
> > "DavidJ01" > wrote:
> >
> > > Anyway, I was wondering about the effect of using a light colored cherry

> for
> > > making brandied cherries? My concern is that after pitting the

> cherries,
> > > the flesh of the fruit starts to darken and may very well have an
> > > undesireable appearance. Perhaps thats what BBB calls for dark

> cherries?
> >
> > I find myself wondering what colors I'd get if I used a cherry/blueberry
> > mix.

>


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