I gave the cherries a rinse. Filled the Mehu-Liisa water pan, set the lid in place and brought the water to a steady boil (no need for a furious boil).
While I waited for the water to boil, I put my Tattler reusable lids and rings into a pan and boiled them for 5 minutes. When done, I left them in the water and set them aside until needed. Then I got my canning gear together and made sure I had enough sanitized quart jars on hand.
I filled the fruit basket of the Mehu-Liisa steam juicer with the cherries and then assembled it on top of the water pan. Next, I set a timer to 30 minutes. I juiced the cherries for 60 minutes (two 30 minute intervals).
The picture on the left is the cherries after 30 minutes. They are starting to shrink down. I drew off a quart of juice at this time because there was quite a bit in the juice kettle and I didn’t want it to drain down the funnel into the water pan. The picture on the right is after 60 minutes. At this point I drew off the remaining juice and put the lids on the jars.
I ended up with a gallon of rich, luscious juice (that’s a half gallon of raspberry juice to the right of the cherry juice that I made later). Ready to be used in jelly, syrups, mixed drinks, soda, and wine. I hope you get a chance to juice some cherries this season, the juice is a real treat in the depths of winter. Enjoy!