Did you ever use an electric dehydrator?
I wonder what the difference is in electricity usage.
I have so many cherries now and the solar dehydrator is not working at all because of the humidity, I would think, so I wonder how a machine like this would be for preserving the cherries once they are pitted.
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I have an electric Dehydrator at home, it works really well, not sure on the electric, but this machine will dry fruits out like a dehydrator also if you use no oil on them.
Thanks. I think next year we will have to get an electric one.
Do you have any good ideas about using all these sour cherries?
My fridge is full so I just pitted the rest we picked today and put them through the Cuisinart with a lot of brown sugar and now I have a bowl full of cherry juice.
You could ferment them into Cherry Wine. I am not sure on how to make Jam but that would be another way to preserve them. Maybe even pickled them with onions and hot peppers to make like a pickled relish. I think that would be delicious to put on tacos or in wraps.
Good ideas except I have no cherry wine.
Pickled sounds very good -- so for that I would do like the sauerkraut (which by the way is really good and tastes just right) and put them all in a brine and let ferment on the counter for a week?
For today I boiled it down to 1/2 quantity and put it in jars. Once it cools it should be like jelly without the pectin. We can give that away at the senior center easily.
Oh so many cherries!
No, I meant that you can make cherry wine with the cherries. All you need is to ferment them with sugar and water and they will turn into wine in about 60 days. You can also make Cherry Vinegar, which is close to the same process I just can not remember the variation in the technique to make vinegar and to make wine. Once the Sugar ferments it turns into alcohol and you will have Cherry Wine. Should be incredibly delicious since the best wines come from fruits with a bit more tartness. You could even stick the ferment in a wooden cask and age it into some really high quality aged wine. To ferment into something like saurkraut you could do the salt water brine solution or you could pickle them with vinegar and add onions and other spices. With Vinegar is Pickling and with Brine is Fermenting or Canning.
Ah! Thanks for the information.
I am still using the same Pickling liquid from last summer, just add more vegetables and occasionally add more vinegar and salt. I even used one jar for previously frozen tofu (freezing changes the texture so it absorbs the pickle juice.)
I use white vinegar and often dill leaves and fresh garlic and kosher salt.
So with more of the cherries I will follow your good advice.