We're about to get real boozy, real soon. I've got two giant bags of dark sweet Washington cherries that are humming. And what do you do with that sort of burden? I really want to make Tracy's tart, but only if there are enough of those little tarty globes left after my main plan, which is to liquor them up right quick.
Now. To can or not to can? I've never done it before, and almost all the recipes I'm basing my plan on mention that you can keep the jars of boozy fruit in the fridge, no problems, for up to a year. But part of me really wants to make these shelf stable, and it would be ridiculous if I could gives those suckers out for gifts this holiday season. Thoughts? Advice? Have you made these before? Would a "spicy" version be dumb, with nutmeg, cloves and cinnamon? To pit or not to pit? De-stem?