Lately, I’m all about finding new ways to preserve summer’s bounty. I’ve got plenty of jam stocked up for gifts and winter eating (not to say I won’t make more this year, though!), and am pro at infusing vodka. I have multiple ways of preserving tomatoes – sauce, diced, roasted and frozen – and plan to freeze plenty of berries,corn, peppers and pesto.
But this year, I want to try some new things as well. I’m finally going to make some pickles, and think I may want to freeze some peach slices in addition to canning them. I’m picking my first batch of currants tomorrow, though I’m not entirely sure how I am going to use them yet.
A few weeks ago, when I had my sudden influx of sour cherries, I decided to experiment with oven-drying them. I used The Kitchn’s method, and while the final cherries are delicious, I don’t think it is going to be financially feasible to oven-dry them again. I pitted and dried 2 pounds of sour cherries, and ended up with a mere 3/4 cup of dried cherries. That’s $10 for just a few handfuls in the end. Womp womp. At least my other experiment with sour cherries – maraschino cherries with amaretto – was a smashing success!
I’m determined to make the most of my tiny amount of dried sour cherries, though, so I made up a batch of granola. Totally worth the pricey dried cherries.