Cherries, Etc
Ingredients
Directions
Prepare
Remove the stones from the cherries.
Place the cherries in wide-mouthed, light glass bottles.
Boil and seal
Set the bottles in a boiler of cold water, within an inch of the neck.
Boil the bottles for 15 to 20 minutes.
Tightly cork the bottles while boiling.
Remove the bottles, tighten the corks, and seal with a wax made of equal parts rosin and beeswax.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Common red cherries
- The fruit being preserved, sealed in glass to keep it from spoiling.
- Rosin
- Hardens with beeswax to form a wax seal that blocks air around the cork.
- Beeswax
- Softens the rosin and helps the wax seal stay flexible and airtight.
The step that matters
Corking tightly while the bottles are boiling. Heating drives air out of the bottle, and as it cools the remaining air contracts, pulling the cork in. A loose cork lets air back in, so the fruit can spoil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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