In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, cam jams and jellies, and more! The following excerpt is from Chapter 2, "Preserving the Harvest."
The first time I ever ate a canned cherry, I was in disbelief at how delicious it was. How had I lived my entire life without devouring at least a jar a day? In the doldrums of winter, there's hardly anything more welcomed on my pancakes.
- Roughly 2 pounds of cherries per quart jar
- Whole vanilla beans
- Honey syrup
- Pit the cherries, if desired. Sometimes I'm feeling awesome and pit them all. Sometimes, I just throw them into the jars as is and deal with the pits while I'm eating or cooking with them later on. Up to you! A $20 pitter will be worth its weight in gold, though, should you decide to pit them all.
- To the bottom of a sterilized, warm, glass canning jar, add a quarter of a vanilla bean. Then, stuff the rest of the jar with cherries!
- Top off each quart jar with honey syrup, leaving 1/2 inch headspace.
- Add a lid and band to each jar.
- Process in a water canner for 25 minutes. Remove and allow the jars to sit on the counter overnight to cool and seal before transferring to storage.
For more canning tips and recipes:
More from Welcome to the Farm:
- Butchering Basics
- Harvesting Honey
- Homemade Beeswax Candles
- Honey Meringues Recipe
- Seed Starting Basics
- The Right Seeds for Your Garden
Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.