Remember all these cherries?
Well I turned them into this!
Yumm! I canned some whole cherries with the pits and some whole cherries without pits so we can see if there is a big difference. It’s faster to can them without pitting them, but other than that I don’t think there is a huge difference in the quality of the fruit. I also made cherry pie filling, some cherry rhubarb pie filling, cherry jam, cherry rhubarb jam and cherry sorbet (not in the picture). Oh and I froze some whole pitted cherries so that I would have some for smoothies or whatever else we might want them for. 🙂