[nafex] Prunus serotina/black cherry for Lori
hblack1925 at fastmail.fm
Mon Aug 18 15:27:24 EDT 2014
Friday's OK with me. Paw
On Aug 18, 2014, at 7:59 AM, tanis grif via nafex wrote:
> Get the juice off the pits as soon as you can. Put an inch or 2 of fruit in a pot and break the skins with a potato masher, then squeeze out the juice in a wine press. Fresh juice for jelly, for wine do a shorter fermentation on the fruit than you normally would.
> Great fruit, some variability from tree to tree, but those with poor fruit make nicely scented firewood.
> On Monday, August 18, 2014 6:44 AM, "dwoodard at becon.org" <dwoodard at becon.org> wrote:
> I've heard of these cherries being used for jam and jelly, and I
> suspect they would be good for any use where the slight astringency is
> not objectionable. They used to be known here as "rum cherries" because
> the early settlers used them to flavour their cheap rum. They would fill
> a jar or crock part full of cherries, top it off with rum, and leave it
> as long as their willpower held out, up to maybe a couple of years. I
> deduce they would be good for cordials.
> I don't know whether they have the reported health benefits of
> cultivated cherries, but I would expect so.
> Probably a Victorio strainer or equivalent would be useful for
> extracting the pulp.
> I've read that this species is something of a weed in Central Park in
> New York - on clay soil. I read that they are a favoured tree of
> sapsuckers, and that hummingbirds and orioles raid the holes/seeps. The
> wood is apparently much liked for veneer, and may be more valuable than
> black walnut.
> Doug Woodard
> St. Catharines, Ontario, Canada
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