I spent all of yesterday canning 20 pounds of cherries. I didn’t even eat all of the cherries I canned last year yet. We will need to be eating lots of cherries this coming year. My favorite desert is cherry pie, so I’ve been looking for a pie crust recipe that doesn’t involve wheat or rice flour, but so far am not liking what I see. Almond flour is the obvious choice, but the crusts I’m seeing are not what I’m looking for. I’ll gladly take suggestions if you have them.
Since I have several jars of cherries in light syrup from last year I went ahead and did heavy syrup this year as well as some spiced and pickled versions. I found a recipe for pickled sweet cherries on the blog Love & Olive Oil. They looked and sounded good and I found a lot of uses for them in cooking when I did a quick search. I only made seven little jars, so hopefully I don’t love-love them or I will be sad when they are gone.
I loved the little tags that were made for the jars on Love & Olive Oil so I created some of my own that were similar, making myself cherries with a leaf and a dotted border. I made them 1 3/4” in diameter and then used my 2” circle punch to punch them out. I also printed some on a big 8 1/2” x 11” label and stuck those on the lids of a few. The pretty tagged one’s will be for gifting and I’ll keep the sticker ones for myself. Of course my favorite part of it all was making the cute tags and photographing them all. Even if they taste horrible, I still had fun.