vilasman
Senior Cook
- Joined
- Sep 6, 2004
- Messages
- 323
In 2-3 weeks my cherrys will be ripe down in S.W. Va. . My issue is I live around the capital beltway in Maryland. I have a pressure canner, a food saver and a huge pot for water bath canning. I am probably going to run to the farm shake 30 or 40 gallons of cherrys out of the trees over a weekend.
My question is I want to make about 4 cases of pint jars of jelly or jam or preserves and have enough cherries to make maybe 10 pies or cobblers later like at thanksgiving and christmas and to have enough to make a few gallons of ice cream.
The rest I'll freeze in foodsaver bags.
Now whats the best way for those cherrys to make the 5-6 hr trip back?
I'll have to do the same thing with peaches,bosc pears, apples, berries and next year strawberrys. And I may get lucky and get some grapes this year. Any thoughts?
My question is I want to make about 4 cases of pint jars of jelly or jam or preserves and have enough cherries to make maybe 10 pies or cobblers later like at thanksgiving and christmas and to have enough to make a few gallons of ice cream.
The rest I'll freeze in foodsaver bags.
Now whats the best way for those cherrys to make the 5-6 hr trip back?
I'll have to do the same thing with peaches,bosc pears, apples, berries and next year strawberrys. And I may get lucky and get some grapes this year. Any thoughts?