Can Your Own Fruit This Summer
There are so many perks of living in Niagara and one of those is that it’s fruit country! Our bartenders love using seasonal Niagara fruit in Parkway cocktails.
We’ve put together the steps you need to can your own fruit for the coolest garnishes on the block!
Gather Your Canning Supplies:
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large pot or blancher
- large spoons
- sharp knife
- towels and dish cloths
- cherry pitter – optional
- Cherries, as many as you can stand to pit! (We had a LOT of cherries!)
- sugar – for the syrup (optional)
Extras to Add: Experiment with your favourites!
- Gibson Sterling Whisky
- Flor de Cana 7yr Old Rum
- Cinnamon Stick
- Hibiscus Flower
- Vanilla Bean
- Maple Syrup
Syrup for Packing
Make syrup of your choice to pour over cherries. If you are doing sour cherries, you may want a medium or heavy syrup.
I prefer extra light syrup. You could use just water if you don’t want to add any sweetness.
- extra light – 1 cup sugar to 4 1/2 cups water
- light – 2 cups sugar to 5 cups water
- medium – 3 cups sugar to 5 1/2 cups water
- heavy – 4 3/4 cups sugar to 6 1/2 cups water
You can also make a syrup with honey if you don’t want to use processed sugar.
- light – 1 1/2 cups honey to 4 cups water
- medium – 2 cups honey to 4 cups water
- Wash and pit your cherries if desired. I prefer pit in & stem on but I do cut the tip of the stem off to avoid any floaters.
- Combine the water and sugar in a large saucepan. Stir and bring to a boil. Keep hot (but not boiling) while you prep.
- Label and date th lids of the jars with a sharpie & place accordingly, if you’re experimenting with different profiles.
- Make sure your jars are clean, sterilized, and hot. With clean hands, stuff as many cherries into each jar. Fill to 1” below the rim.
- Add any extra ingredients to jars as desired, be creative and experiment then bring syrup to a boil.
- Fill jars with the hot syrup, stopping 1/2” from the rim. With a clean, hot, wet cloth, wipe the rims of the jars and place the sealers and lids on top. Tighten lids loosely. Let stand for 3-4 minutes.
- Place jars in a plugged sink, turn on cold water and fill sink till jars are covered about 2”. Leave for 10 min. This process seal it quickly.
- Remove jars and tighten lids. Leave cherries for at least a week to absorb any flavors.
- Make your favourite cocktail & garnish!
Make sure you tag us in the photo’s of your canning adventures on social media.