So I did it. I haven't tasted them yet, we still might all die of some horrifying mistake I made during the process, but let's hope we don't, because I think these are going to be really, really good.
After researching, coming across articles and information beyond my wildest, I decided tonight was the night to at least try some business out. I wasn't too worried about my lack of supplies, beyond cherries, because almost every single recipe was for non-sealed cherries, with directions pointing out that basic sanitation and the cold, dark shelves of a calibrated refrigerator were more than enough to keep your boozy little lushes happy for at least three months, and on and on according to a few user comments and blog entries I read. While almost all recipes called for Cognac, or another decent brandy, I found a canning website that mentioned other liquor combinations and trusted this completely, like it was a Girl Scout Troop Leader, or a grandma who knows how to lie really well.
"Um, right. 'Liver Spots' mean truth, in several different languages and at least one local dialect."
Here's where I point out that the only alcohol, besides Kaluha, Baileys, red and white wine that we had was a half bottle of Jose Cuervo. So I was basically turning Google out, until it showed me what I wanted. Yeah, yeah. LIKE THAT. Tequila. Great. Excellent. Who knew!
Earlier, I had gone through my fridge and emptied out 3/4 scraped jars of jam and a large bottle of Maraschinos, because and I will state this again and again, I did not plan on sealing my jars and therefore didn't need to worry about reusing lids. If you do plan on sealing your jars, please follow all proper, sanctioned guides and food safety rules. I am absolving myself of all responsibility, seriously. We're totally of age here, and if you're not, if you're ten and wandering around the internet searching for 'Cherries' and 'Alcohol', this is not the website your parents hope you don't find.
After sterilizing them in my dishwasher, lids too, and the tongs I planned to use, I swirled together the following over medium-high heat.
1/2 + 1 TBS granulated white sugar
1/2 cup water
2 cinnamon sticks
6 whole cloves
Seeds and pod from 1/4 vanilla bean
Once it was clear and bubbling, I added the cherries. I was dumb, and didn't measure -- I worked off of what I thought would fill my two chosen, small-ish jars. I would say maybe 3 or 4 very heaping cups (to work with the proportions of syrup listed above), which I washed (do this in a bowl, to see if any float, a website I looked at pointed out that floaters could be hiding worms), and trimmed the stems slightly. But I did not pit.
The cherries bubbled for five minutes, maybe a little less. They should be just burnished and glossy, but not soft or mushy. Then, using tongs, I dropped them one by one (along with a cinnamon stick, inserted halfway, and a few cloves for each jar) into the jars. Once they were filled, I poured the hot syrup 'evenly' between the two, filling each one to their halfway mark. The jars were topped off to the brim with tequila, lids screwed very, very tightly on, turned upside down once or twice and left alone to cool. Even if the lids re-seal or ping, I have to plead with you to not trust them, keep the cherries in the fridge despite this false security.
So there we go. A little spice for your evening. Next, with my remaining jars, I plan to repeat this but with brandy and some strips of orange zest, a whole vanilla bean, and a thicker syrup. The trees outside are dripping with little Italian prunes, and pears are ripening in this ridiculous heat (broken today by flat grey skies and thunderclaps that split sleep in two, waking me up at seven on the dot), so I'd like to experiment with those backyard fruits. And as fun as this was, I'd like to try some real canning, before summer is over, and if it isn't already too late for most fruits. I know nothing about this area of food, but it makes me really, really excited to learn.
Oh man, Linsey, yes. I keep on looking at these, now in the back of the fridge (the part where things freeze, literally) and wondering if when November/December kicks around I'll actually pop the tops and ring in the holiday season with botulisim. I'm your great aunt, by the way.
Kickpleat, yes! Thank you, that is exactly what I have planned, either vanilla or cinnamon gelato.
Kitt, that was unkind of them. Seriously. A big awesome jar of poison.
Stephanie, thank YOU and your BFF. I am so pleased you enjoy the site, and I am jealous of your apple butter skills. Please do keep reading.
Posted by: L. | September 02, 2008 at 10:07 PM
Ok, so my best friend just emailed me a link to your blog, and I have been laughing so hard I'm actually CRYING and subjecting all the boys in my house who are trying to watch a preview for the new "Punisher" to lengthy segments from your ode to "Blue Crush". My favorite movie is probably "Bring It On." No joke.
I also found it funny that I got sent the link on the same night that I'm starting my very first canning project! I'm making apple butter. (I accidentally picked an 18 gallon bucket today. It looked like so much less in plastic bags.)
Keep writing, I'll definitely keep reading.
--Stephanie
Posted by: Stephanie | August 19, 2008 at 11:30 PM
Brave soul. I'm sure it will be delicious.
I made my own sauerkraut and a commenter said it sounded like I'd made a "big jar of poison."
Posted by: Kitt | August 19, 2008 at 06:33 PM
mmmm, those look too good. over a little ice cream perhaps? yum.
Posted by: kickpleat | August 19, 2008 at 03:52 PM
I may have to try this out for myself, although I never have understood what to d with canned fruit. My great aunt used to can stuff all the time and then it would sit in her basement with old issues of National Geographic and dusty six-packs of Tab.
Posted by: Linsey | August 19, 2008 at 02:46 PM