We learned to can and pickle by ourselves. Just two dudes into food and lots of time on our hands. Uncommon Pickle used to be our canning company. We sold our wares to some local stores and Underground farmers markets in San Francisco and Oakland. Now all we have are the pals we made on the way and the recipes I'd like to share. Here's one from the other day.
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Cherry season is on its way out right now.
Last sunday morning I got up early around 7 or 8 with my partner John to go to the farmers market near our place. To him, it probably seemed like very very early because he's not usually up at all near that single digit hour. No bus noises coming through the single pane windows. No frightened woman screaming and yelping for the bus driver to wait for her to be heard either. Sundays are calm. The goal was to find cherries so we could can them. They're special to me because not only are they delicious but they represent the start of summer. When we got there nobody was fully set up yet. It was the first stall that had them. Super sweet, firm, kind of perfect actually. The farm was called the Resendiz Family Farm. They had other stuff like some plump black cherokee tomatoes that I wanted. I like deals so I asked them to slide us a couple for free for buying several pounds of cherries. They said yes. score. We left with 6 pounds of cherries and some eggs. Then back home for morning canning and brekkies. The last cherries and first tomatoes of the season. Needless to say the morning was sweet and savory.
Pickles Cherries w/backyard rosemary:
- 6# firm sweet cherries, washed
- 4 cups red wine vinegar
- 8 cups water
- 12 tablespoons sugar
- 12 teaspoons kosher salt
- 12 2 inch sprigs of rosemary
- one large stock pot for canning
- twelve 16 oz canning jars with lids
- canning tongs for removing jars
- one large pot for heating canning liquid
Heat jars in oven at 250 degrees for 20 minutes on a sheet tray and jar lids in boiling water for 20 minutes. Heat water and vinegar together until just below boiling. Add one tablespoon of sugar and one teaspoon of salt to each jar. Pack jars with cherries and rosemary, leaving the rosemary visible on the side of the jar. Pour over hot vinegar mixture into each jar covering the cherries, but leaving enough headspace for the canning process. Seal jars tightly. Process in batches for four minutes. Remove jars and place in a temperate non-drafty spot to cool. Wait for the reassuring pop to confirm that your jars have sealed. Keep for one year.
