Author Archives: quarryadmin

Why the 2026 Season is the Perfect Time to Visit

Cultivating Hope After a Spring Curveball

Fruit farming is a tricky business. Much (if not all) of what we do depends on the cooperation of – and response to – our steadfast business partner: Mother Nature. Despite all the planning and care that goes into each season of growing and producing fruit here in Ohio, nature has other plans.

After an incredibly abundant stone fruit and apple crop in 2025, we entered the Spring of 2026 feeling hopeful. Early signs looked encouraging as warmer temperatures brought our trees out of dormancy and beautiful blooms began appearing throughout the orchards (albeit cooler and wetter than usual).

However, after several warm days in April (during our farms critical three to five day bloom cycle), the overnight temperatures (on April 8th specifically), suddenly dropped and freezing conditions moved in. In these conditions when temperatures dip too low during bloom, significant damage to the stone fruit buds occur and they are unable to survive. This taste of Mother Nature occurred not only at our farm, but most fruit farms across the Midwest and Mid-Atlantic.

There are techniques much larger operations use during freeze events to help protect crops, such as wind machines, helicopters that circulate warm air, or heating systems throughout orchard rows. Unfortunately, expensive and intense logistical solutions like these are often out of reach for smaller farms like ours.

Ben’s anxious conscious was tamed only by his efforts to bring warmth into the orchards (via large brush fires) at the coldest hour of the day (roughly an hour before sunrise), despite this effort “actually” making a difference. At the very least, he was able to demonstrate his resilient dedication and passion for this work….by showing this to the fourth generation (Bea and Tuckie arrived home that evening covered with smoke and soot).

After the dust settled (literally), we were able to confirm that our Ohio stone fruit crop (cherries and peaches) and some of our Ohio apple crops experienced significant frost damage and crop loss. We are not alone. Similar damage occurred in small – and large orchards across the Midwest and Mid-Atlantic regions (including the states of Michigan, Ohio, Pennsylvania, New York, New Jersey, and Virginia).

While it’s disappointing, farming also teaches patience, resilience, and hope. We’ll continue doing everything we can to care for our crops and look ahead to future harvests.

The good news is that the apple crop still looks strong, the Market Barn is fully stocked, the Winery is open, and Events are still happening! Check out more details on what to expect in 2026 here:

Pick Your Own Update

  • Cherries were heavily impacted and there will unfortunately be no Pick Your Own this season.
  • Limited raspberry picking is expected in late June and early July.
  • Peaches were also heavily impacted this year, but we will have limited Pick Your Own Workshops – more info to come soon.
  • If the deer cooperate this year, we hope to offer Pick Your Own sunflowers in September.
  • Our apple crop is looking promising and we’re hopeful for plenty of Pick Your Own opportunities this fall!

More Ways to Support Quarry Hill this Season

While this season may look a little different than usual with limited pick your own opportunities, there are still so many great ways to experience Quarry Hill!

Our Market Barn will still be open and stocked with everything we can harvest, along with local favorites like honey, provisions, fresh produce, and more. We have so many other ways to enjoy the farm and support local agriculture, too!

  • COOL DOWN WITH QUARRY CONES REAL FRUIT ICE CREAM
    Our hand-swirled real fruit ice cream combines fresh fruit with creamy Mitchell’s vanilla ice cream for the perfect seasonal treat.

    Open during the season Friday–Sunday | 12pm–6pm
  • KICK BACK AT QUARRY HILL WINERY
    Our winery is open year-round and offers seasonal wine selections, shareable food items, sandwiches, cheese boards, and more. Join us for local live music every Friday and Saturday evening, or explore one of our special tasting events and workshops.
  • SHOP THE MARKET BARN
    The Market Barn will be stocked with seasonal favorites and fresh finds beginning late June. Browse local honey, produce, pantry provisions, gifts, and all the little things that make a trip to Quarry Hill special.

    Check here for our seasonal hours.
  • SHOP OUR ONLINE STORE
    Can’t make it out to the farm? Our online store is the virtual gateway to Quarry Hill and includes event tickets, experiences, digital gift cards, and seasonal offerings throughout the year.

    During the holidays, keep an eye out for our fresh apple gift boxes to send to friends, family, coworkers, and customers!
  • BOOK A GROUP TOUR
    Bring your group to our farm for hands-on educational experience! Our seasonal tours are curated to your crew and are perfect for school groups, summer camps, scout troops, corporate teams, large families and more!
  • NEW QUARRY HILL MERCH
    We’ve added new Quarry Hill apparel and merchandise this season to the Market Barn, including t-shirts, hats, and totes. We’re excited to continue growing our collection and would love to see Quarry Hill out and about in the community! Stop by to pick up some new Quarry Hill gear!
  • NEW PICNICS AT THE FARM
    Reserve a chef prepared, gourmet lunch to enjoy on the farm! Select dates available. See more details here.

This is the year to shop local

Seasons like this are a reminder of how much much local farms rely on community support. We know we aren’t the only farm navigating challenges this year, and we stand alongside the many growers facing similar circumstances. We are beyond thankful for the support in our own community and appreciate it now more than ever.

If you’ve been thinking about visiting Quarry Hill this year, we’d love to see you. Every visit, scoop of ice cream, bottle of wine, and market purchase helps support local agriculture. We can’t wait to see everyone this season at the farm – this is the year to shop local!

Inside Our Pack House Upgrade: Why we said Goodbye to Stella and What’s Coming Next

If you have recently driven past the farm you may have noticed some activity near our pack house, aka the old Market Barn. Cranes, roofing crews…a full on construction zone over there! So what’s going on? Why does it matter? And what does it mean for the future of our farm?

Let’s start from the beginning!

Stella

On February 8, 2026 we gathered for one last run of our beloved Stella – our packhouse grading machine.

Poppy Bill bought Stella back in 1977 and she has seen every apple harvested at our farm…that’s roughly 120 million apples. With minor upgrades made back in 1984, for the past nearly 50 years, Stella has kept our operation running and was a huge part of our farm. We decided to mark the moment together as a family because it deserved to be marked!

Our farm is growing so that growth means we need equipment that can grow with us!

How the USDA Made This Possible

The pack house expansion and equipment upgrade that we are undertaking would never have been possible without the outside support of the USDA.

We are extremely proud recipients of the USDA’s Regional Food Systems Initiative (RFSI) Programs Grant, which was specifically designed to help farms like ours improve operations, increase efficiency and expand their capacity to serve their communities. This grant is an investment in local food infrastructure and we take that seriously!

For us, that means investing in equipment and facilities that allow us to move more fruit, fastera nd with better consistency. We’ll be getting our farm’s best produce not just to our own Market Barn, but to surrounding grocery stores, food banks and educational institutions.

What’s Actually Changing: The New Equipment Capabilities

With Stella, we could grade approximately 25 bins of apples per day.

This new grading equipment and expanded facility will allow us to grade up to 60 bins per day, more than double our previous capacity! This new iteration will also allow us the ability to image every apple and select it for size, down to the gram and color! It will use AI software to image every apple and analyze and optimize that data.

While Poppy Bill and Ben are extremely excited to bring this new equipment in and the increased efficiency it will afford us, they know that change can be hard, too. With 50 years of being used to the old analog way of grading, this will certainly be an improvement and an adjustment!

Construction Progress

Things have been moving so quickly, which is a good thing! Harvest season is going to be here before we know it. So far:

  • Ben had to climb the pin oak tree to cut branches because the height was taller than we expected
  • The structural bones of the new expansion are in place
  • The roof (matching the new Market Barn) is on
  • Grading and site work are wrapping up which opens the door for interior buildout
  • We’re well on our way to stage two of construction

Ben’s background as a professional civil engineer has been invaluable throughout this whole process. He’s been keeping the project moving efficiently. We are also extremely grateful for our team of contractors who have shown up every day to make all this happen!

Walking through mid-construction still takes some imagination. It’s a lot of lumber and dirt right now but we know exactly what our vision is for it.

Our Vision

Ben’s new office: For our growing farm, having dedicated office space on the pack house floor is a game changed for day-to-day operations and planning.

A new loft space: Additional storage and functional space

A proper home for Poppy Bill’s gator: If you know, you know! It deserves a real parking spot

New packing equipment: It will run the whole length of the new expansion

All this will allow us to continue doing what we do best: Bring fresh fruit from our farm to your table!

Don’t forget to follow along!

We’re doing our best to document every stage of this build on our social platforms and share updates here, too! Head to our highlight reel on our Instagram profile and give us a follow for more updates to come.

Check out our Spring Tours this April and May to get an inside look at this project as well!

Anticipation | Bill’s 2024 Annual Newsletter

“Tucker and Ben plucked the first peach today, June 21.  They emerged from the repressive heat in the afternoon.  Not my favorite, but they carried the smell of the season.  (Each season has it’s own aroma with the spring being my favorite.  Father and Uncle would have turned soil in anticipation of seeing and transplanting.  It was a rich smell that still lingers.)

Anticipation, the great elixir.  Be it positive.  We whisper it.  We shout it from the top of a peach tree.  It can be the strongest of urges for it is filled with hope & change.

In a world reeling from a particular craziness, what do you & I forsee? 

The eclipse.  Why such anticipation generated so much excitement was almost magical.  After a small gathering at the Winery, the crowd roared at the moment of totality.  For a brief moment, we were all united with the mythical enchantment.  Did it change anything?  Perhaps, not a lick, though an instant we all had great hope & happiness.

My Father once said that people don’t change.  He was speaking with a broad scope and I believe he would qualify it now. 

If he could see how his grandchildren and great grandchildren have emerged he would be filled with joy.  Every one of them knows the extra effort pays dividends.  Even the youngest can pick up a hoe and make it move without being told to do so.  (Bbut we must convince them that success only thru hard work is a myth). 

We often speculate about how our past relationships tie us to the present.  I am miffed by what my father would think about today’s direction.  In a world drilled with that numbing uncertainty, how would he feel about the changes we have come to accept, yet challenge endlessly. 

He was an active citizen and a Roosevelt Democrat.  That was far back when political thought was not so deeply polarizing.  When government actions sought to lift up lives & not so much bestowing entitlements on both the rich and not so rich.

A friend of Dad told me years after his death that Dad could not see how any clergymen or sound thinking soul could be anything but a Democrat.  Democrats, supposedly had the resources to lift up.  (How that would have rocketed the ire of any elephant that roamed the savannah of the Midwest).  Remember, that was then!  (It was sixty ++ years ago).

In the growing world anticipation is what chases us to another year.  The greening of our new world is full of promise.  There is a change coming.  Bucks emerge.  Flowers bloom.  A cold morning delivers a hard blow (April 25th) that dampens the initial enthusiasm.  But we never accept it without flaunting our strengths.

After all that upbeat anticipation, what road should we take?  Call the crop insurance company.  Resolve to make better decisions.  Share more with the right people.  Our soil is dry.  Does praying for rain deserve a response? 

But above all, don’t pose too many questions that draws uncertainty.  There ain’t no answer!

Sounds like so many commencement messages as of late.  I need to desist.  Farm & family will go forth even with all our constant interruptions.  But we are so much like all of you.  How do we anticipate the changes that will define our kids and keep their feet on the ground?

Payton has led a crew of her friends on a couple farm tasks.  She is impressive.  Henry can snag foul balls out of the dust with dignity and not retreat farm chores.  Beatrice can swim the pool length and dance at a recital.  Arra can dive all the boards in the deep end.  Tucker can build and tear down with glee many “inventions”.  We hope they know they are deeply loved. 

The elderberry and hydrangea bend over with white, purity and potential.  We anticipate sharing a moment with you!”

And the season grows:

Memorial Day – Real Fruit Ice Cream – new this year with our fruit

June 10th – First cherries

June 15th – Red raspberries

July 27th – First peaches (clingstone)

August 10th – First “good” apples (Zestar and Gala)

August 15th – “Premier” Honeycrisp

August 10th – 15th – Red Haven Peaches (freestone) / White Peaches and Nectarines

September 1st – 5th – First cider

September 1st – October 5th – Plums

September 1st – November – Pears (Asian pear September 20th)

September 15th – 20th – Last Peaches

September 5th – 10th – Late Honeycrisp & Crimson Crisp

September 15th – October 31st – Pumpkins

October 5th – Evercrisp

October 20th – Pink Lady, Goldrush, & Fuji

Relaxed Living | Bill’s Annual Newsletter

It is said whatever else you do to make a living will “take up most of your life”. “No matter what” there must be moments to break away from it. I am no good at it. Those around me appear to suffer because of the deficiency. Jacque, Ben & Adrianne have sacrificed some joys from my insistence that farming tasks at times come first. This dilemma carried on as they expanded their lives. There are occasions when my judgment becomes clouded in an effort to get things done right. Simply put I like the work as much as anything. I like to sweep floors. I like to clean corners. Of course being part of a family business I need to reach higher. I need to talk to the banker. I need to confer with the accountant. (These painstaking discussions now have been deferred to Ben for the most part). Ben, on the other hand, is much more focused on a better balance. His schedule and Brooke’s schedule can be “mean,” but in the sense that it denies them the chance to please themselves. But above all else they want to rejoice in their kiddos, their love for one another, and their new home. Perhaps I am confused in believing I must always pick up pieces of events I have stirred up. The next generation does not have to do that. A couple weeks ago the clan camped out behind the barn on a Saturday eve. They grilled that night and again in the morning with everyone required to ante up something meaningful. 

Jacque and I were included for eggs, bacon, and pastry on the grill. A leisurely breakfast outside is the greatest of tonics. It is an antidote for the mundane and the routine. Drama is not required to break away. This was all spontaneous. It defies relaxed joy. At this point in my life I can readily absorb such feeling that I have striven for what seems like always and forever. When I ask someone what they did over a weekend or holiday I often get the response, “I relaxed”.  If I were asked that I would be hard pressed to respond in a similar way.  I seem to be confused in distinguishing between relaxing and wasting time. This thinking had to come from our Uncle Len who often said that if you are waiting for someone or something you are “wasting time”. Do you not do that when you are relaxing or is it a time to recharge. Yet, he had to relax – fishing, reading, tasking for family & neighbors. But his relaxing was always moving forward. Ben Franklin stated that his goal as “Lose no time; be always employed in something useful.” I recall a segment on 60 Minutes of a college professor of philosophy who retired early to pursue his passion of waving. He sat by the roadside by his home on a busy road and waved at passersby. That was his joy to have the kindness returned. Somehow it is difficult to see the virtue of this, but he was driven (not occasionally but everyday). This relaxing must consist of wonder and a lot of “what ifs.” 

How can our lives be different, better, happier. If relaxing is a mean to an end then it is useful. Thus to me the road must be defined by useful work and being consistently kind.  Will all else fall into place?  You bet. Our clan, I believe, adheres to this. Tom “starts early & stays late” for the architectural firm he works for, but is not always rewarded appropriately. Adrianne does not give in to any difficulty on her flower farm. She blooms. 

Arra’s enthusiasm for reading well above her grade level has her emersed in Harry Potter…. Payton is off for a camping month in Minnesota. Her independence & maturity may be worrisome. Henry plays so many ballgames that don’t wear him down that he has no time to misbehave. Beatrice asked a time ago, “How is your day going Poppy Bill?” That is enlightening from a six year old. Tucker is always building. The last project was a “cat house” for the swarm of kittens that has softened everyone. Brooke and Ben have added a new home to their list of makings but still time to bake bread and fix bikes and above all be loving Mom and Dad. Jacque has endured the trials of back pain and arthritis and all kinds of hurts and still time for making strawberry jams & chattering. And I travel a well worn path. There is nothing like the wrath of “Mother Nature” to make you wish that life had a fast forward button. The cherry crop was greatly diminished by last Decembers cold spell and last weeks storm that featured hail had given us pause, but overall except for cherries, our fruit crops appeared above average.

Apple Crisp with Dorothy and Sam

Dishing with Dorothy: Apple Crisp

It’s the time of year again where the leaves are crunching under our feet, the traffic has slowed here at the Market Barn, and we are prepping desserts for our Thanksgiving feast.

Intentionally, those very special desserts that have been passed down from one generation to the next; recipes we hold near and dear to our heart as we recall memories of time spent in the kitchen with loved ones; those that shape our traditions during this holiday of thanks.

This past month I got the chance to visit my new friend Dorothy Pelanda (Director of Ohio Department of Agriculture) and her husband Sam Gerhardstein at their beautiful family farm, “Wyndanwood”. In celebration of National Apple Month, we prepared an Apple Crisp recipe that had been passed down for generations in Sam’s family.

Dorothy and I “dished” about apples, apple growing, cutting and peeling techniques, how to safely include the children, and the importance of using local ingredients (especially sourcing local apples from local orchards – find an orchard near you at www.ohioapples.com).

I also really enjoyed learning about Sam’s fond memories of time spent in the kitchen with his Grandmother Irene (where this recipe hails from), as well as his family orchard (Golden Hill) which solidified our friendship as fellow fruit growers (there is a small fraternity of us left…..).

Not only did I get to enjoy a delicious desert, but I got to spend time amongst wonderful people in one of my favorite environments (the kitchen!). We’re already plotting what to make next year. 

Thank you Sam and Dorothy for sharing your home and family tradition with all of us! During filming, we used Granny Smith, but the Mutzu apple is the preferred variety for this recipe.

The Mutzu apple comes late in season (approximate harvest date at Quarry Hill for Mutzu is Oct. 15th) just in time for all your holiday baking needs. Mutsu apples are a cross between Golden Delicious and Indo (a Japanese cultivar). Mutsu are a smooth yellow/green apple that is firm and crisp. The white flesh has a flavor of honey that is juicy and sweet-tart with a tanginess. This apple is a terrific dessert apple and can be used for baking, cooking, and saucing. Add Mutsu to your pies, cobblers, muffins or breads. Mutsu are excellent keepers and sweeten with age.

APPLE CRISP

Ingredients:

  •  6-8 Mutzu apples (Granny Smith is a good alternative if Mutzu is not available)
  •  ½ tsp. salt
  •  ½ cup orange juice
  •  ½ tsp. cinnamon 
  •  ¼ cup sugar (white)

Method:

Peel, core, and thinly slice apples (6-8 medium apples) and layer evenly into a seven inch square baking dish. Sprinkle with ½ tsp. salt, ½ cup orange juice, ½ tsp. cinnamon, and ¼ cup sugar (white). Try a variation of equal parts white and brown sugar if desired! 

Then in a separate bowl mix 1 cup sugar (white), ½ cup butter, and ¾ cup flour. This will be your crumble toping. Butter must be softened by room temperature, not heated or melted. Use a fork and mix until you get your desired size of crumble.

“Crumble” above ingredients evenly on top of the sliced apple mixture. Bake at 350 degrees for 30 minutes or until apples are tender!

Remove promptly on a trivet, and serve with a scoop of real vanilla ice cream on top. ENJOY!  

Ohio Department of Agriculture Socials

What Time is it?

Bill’s Annual Summer Newsletter

July 2022

“The Day is ending as cloud cover thickens. Rain may be coming. It is always calming to dwell on more provoking thoughts than the red cheeks coming to the cherries.”

What phase are we in our lives? Each change, ideally, is to lead to a new opportunity. Our family is an endearing reminder that we are still young or long to be young again.

  • Tucker pinched his fingers in the car door and needs some loving.
  • Payton and Gigi are on a search for dance shoes for her upcoming ballet recital.
  • Beatrice leaps for joy for a push on the swing hanging from the locost.
  • Henry is helping his dad pick up rocks before practice (is it baseball, soccer, or his 2nd baseball team?)

Too much? Too little? All reminders that we must appreciate that life is unfolding now. These moments may never happen again. Do we have to convince ourselves that we are living the right life and not merely leaping from one fire to another? This time of year sixty years ago my father was gravely ill. As a junior high youngster I never thought he would not “make it”. He was resilient, worked harder than most and active in his communities. In “death there is life” is often preached. Was this period to be one of new opportunity?

For many subsequent years my mother would ask my sister and I once a year “do you think of your father?”  Of course I always replied weakly.  Since her love for him was strong and unwavering, I know my response was the wrong one. I wanted to reinforce her.  Yet, I really wanted to say that my Dad and I seldom had time to openly share.  Surely there were moments of give and take, but not enough. I want to avoid this with our clan to “keep our souls alive” (as friends Barb and Bill reminded me).

I have been accused of “probing” too much, but this can’t be confused with heartfelt curiosity which is only surpassed by caution and kindness.  Such is the resort of seven decades of wrestling.  Peace and leisure are as fleeting as the tranquility of early summer mornings.

For some clarity and cleansing we sojourned to Ann Arbor last weekend.  Adrianne, Tom and Arra had a “barn dance” to celebrate their new flower farm down a gravel road west of the city.  “Marilla Field and Flora” has some unforgiving soil that through diligence and broken finger nails has encouraged 300 varieties of flowers.  Arra, too, glooms (?) for she “can read anything”.

Joy, indeed, abounds in our next generations. – Bill

Grammy Fran’s German Apple Cake

BROOKE’S BULLETIN

September 2021

A delicious and favorite family recipe from Brooke’s Grammy Frances Evelyn (her paternal grandmother).

Join me (Brooke Gammie) and Jen Picciano from Channel 19 news “Cleveland Cooks” as we share one of my favorite family recipes using our homegrown apples. You can view the full segment and recipe here, or follow along below.

Grammy’s legacy lives with me in aiming to add beauty in everyday life; drink from your special wine glasses on an average day; always have fresh flowers in your kitchen; wear a beautiful dress and lip-gloss when you’re hanging around the house; and use a beautiful baking dish and quality fresh ingredients for everyday meals, even when you’re not entertaining (which Grammy did to the nines!!!). Enjoy the beauty in all you do. Thank you Grammy!! I love you!!

Quarry Hill Orchards German Apple Cake

Ingredients:

  • 1 cup oil (preferably coconut)
  • 4 farm fresh eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. real vanilla
  • 4 cups peeled and chopped apples, (suggested varieties: Quarry Hill Orchards Golden Supreme and Crimson Crisp)
  • 1 cup chopped walnuts, toasted (optional)
  • 1 cup golden raisins (optional)

Method:

Mix the oil, beaten eggs and sugar. Add the dry ingredients. Fold in the apples, walnuts and raisins. Bake at 350*, in a greased loaf pan, for 50-60 minutes. Let cool, slice, and sprinkle generously with powdered sugar.

Optional frosting recipe to top baked cake:

  • 8 oz. cream cheese
  • ½ stick of butter
  • 2 cups powders sugar
  • ½ tsp. vanilla

Summer’s Sweetness in a Jar

BROOKE’S BULLETIN

July 2019

This cherry season’s biggest fan:  Jennifer Thornton, Owner & Educator, Buttercream & Olive Oil shares her anecdotal recipe and techniques for canning cherries.  

Living in France for five years, one of my cherished memories is afternoons spent in Lolo’s cherry tree. Lolo is currently 95 years old and afternoons at his ancient Roman quarry farm were always spectacular. During cherry season, after a lengthy lunch, I would climb up into the stately cherry tree and eat as many cherries as I could until I couldn’t eat anymore. Whether they were the most delicious cherries in the world or not is debatable, but the memory of the Provençal sun and cigales singing, the company of best friends and so much delicious food, I cannot remember them being anything but the best.

That is until this summer as we ventured out to Quarry Hill for a Sunday afternoon of cherry picking. The trees were dripping with giant bunches of cherries. I will admit, I am a thoroughly devout sour cherry fan. I only stopped at 15 pounds because it was closing time. The sweet cherries were overwhelming plentiful and awe-inspiring and 20 lbs were picked easily picked in about an hour and half. These cherries are nothing short of exquisite. If you are new to picking cherries, remember the stems will keep the longer, so if you do not plan to eat or use them soon, pick with the stem. Picking your own fruit is one of life’s most gratifying delights. For me the only problem is I never know when to stop. When the fruit is plentiful and beautiful, I always think what I pick is just never enough. Of course, this really is not a bad thing and being staunchly locavore, the only cherries I eat all year will be local. This is why I freeze or can 90% of what I pick. Cherries are particularly fun to preserve through canning because no sugar is needed, in following with the USDA guidelines. This is for both sweet and sour cherries. 

Canning Whole Cherries in Lemon Juice

What you will need:

  • 15 pounds of sweet or sour cherries, whole and pitted (prefererably from Quarry Hill Orchards!)
  • Filtered water
  • 4 Organic Lemons
  • About 6 one-quart mason jars, sterilized

Prepare all the tools necessary for canning. Clean whole cherries well by triple washing in a vinegar bath. Clean your whole lemons the same way.

Pit the cherries, leaving them whole. You can get a handy little tool, but the rounded end of a bobby pin works great on the smaller fragile sour cherries and a small copper pipe works great on the plump sweet cherries.

 

 

 

While preparing the cherries, place mason jars and lids in the dishwasher and run without soap. Fill a large canning pot with water and set on the stove. In a large saucepan, add approximately 4 quarts of water to the halved lemons. Bring this to a boil.

 

 

 

 

For raw-packing, meaning the cherries are not heated before placing in the jars, add 1/2 cup hot lemon water to each jar. Fill hot jars with pitted whole cherries, shaking down gently as you fill. Add more hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process in the boiling water bath, assuring that the water sufficiently covers the lids. Boil for 25 minutes.

*Sweet cherries or sour cherries can be canned separately or mixed together as well.

 

If this seems overwhelming, come can with me! This summer, I am offering two basic canning courses, because honestly the first time can be overwhelming. Canning is so rewarding and quite easy, but the process can be lengthy. I can about 100 or more quarts throughout the summer and as much as I love it, I always think about how it used to be done with families, friends and neighbors coming together to peel and chop and fill and boil…all in the good company of others. My canning class will hopefully bring a little of that community and have you feeling confident to go home and preserve summers bounty on your own. My July and August Canning Classes will be held in historic Medina Square. For more info, visit buttercreamandoliveoil.com