Oregon Fruit Pitted Red Tart Cherries in Water, 14.5-Ounce Cans (Pack of 8)
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Pies should be made with tart red cherries. Some manufacturers refer to them as pie cherries, while others do not. Just make sure they're tart and that there aren't any other ingredients in the can. There is a thickened and sweetened product known as cherry pie filling. I wouldn't use it.
All canned fruit and ingredients, as well as Pourable Fruit, have been Non-GMO since the company's 2016 harvest. They're GMO Project Verified, which means they're made in accordance with the strict Non-GMO Project guidelines. Standards for GMO Projects Similarly, canned Oregon fruit from the 2016 harvest will begin to be packaged in cans that do not contain Bisphenol A (BPA). By the end of the year, the new labeling should be on grocery store shelves.
I don't usually weigh it after it's been drained, but it's about 1 1/2 cups.
When I bought them, they were in good condition. They're all gone now, and there's nothing I can do about it. They were, however, well past their expiration date.
Selected User Reviews For Oregon Fruit Pitted Red Tart Cherries in Water, 14.5-Ounce Cans (Pack of 8)
not too sweet or thick Since my sister made a cherry cobbler for me in 1968 in San Francisco, I've been a fan. If I could find them, I'd buy a can or two. br>br>THEN I COULD NOT FIND THEM ON ANY STORE SHELVES. As a result, I hoarded the one or two cans I had on hand- I only used them on a SPECIAL Occasion. br>br>I've figured out how to get them by case-by-case basis now. YAAY. In the last month, I've purchased two cases. I also sent a message to my sister. SO GOOD. br>br> They have some fantastic recipes on their website. But here's my personal favorite (which isn't on the list) and the simplest: br>Pour one can of cherries into a bread mold pan or a 4x10 glass. 1/2 box DRY yellow cake mix should be sprinkled on top. place butter slices (approximately 1/2-inch thick) on a baking sheet and bake until golden a third of a cup) atop- a half teaspoon of 1 cup pecans, chopped- (or walnuts) - my personal favorite. Bake until bubbly, uncovered, at 325°F. 35 min. So delicious, so simple, and so full of flavor. DO NOT ATTEMPT THIS WITH EASY TO FIND CANNED PIE FILLING. TART CHERRY IN WATER IS THE ONLY WAY TO USE THEM. When the ice cream is still warm, top it with vanilla. or don't. eat at room temperature or warm- Everything is in order. br>br>Other great recipes for using canned cherries (and other canned fruits) can be found on their website: It appears that I am a company employee- I am not- I'm just relieved that, after 50 years of admiration, I was able to locate them easily.
This is the pie filling you've been looking for if you remember liking sour cherry pies. For a 9-inch pizza, you'll need two cans. inch pie. Both cans will be strained, and the liquid from one of them will be used to sweeten and thicken with corn starch. Return the cherries to the filling, gently fold them in, and you've got yourself a filling. The great thing about this recipe is that you can adjust the sweetness and viscosity of the filling by adjusting the sugar and corn starch amounts. You might be tempted to make this pie in a shallow pie plate because you think there's not enough filling. br>br>You might be tempted to use a shallow pie plate because you think there's not enough filling. Don’t. Use a deeper dish if you want to go all out.
Fresh sour cherries are surpassed only by this product. I recall scrambling up and around the cherry trees for my grandmother when I was a kid growing up in western Pennsylvania. Her pies were adored by everyone. Years later, I was living in south Louisiana, where I knew no one who had ever had a fresh cherry pie. In fact, most of my friends detested cherry pies because their only exposure had been to the sickeningly sweet gelatinous goop in canned cherries. I was determined to rectify the situation until I figured out why there were so few cherry pies. There are no cherries in this recipe. Anywhere. Then, out of nowhere (years later), Oregon Red Tart Cherries appear on the supermarket shelf. Cherry pies are the best I've ever had. Because of Oregon Specialty Fruit, my family and friends have become converts. The recipes on the label have changed over time and are now unfortunately no longer available. Their original Cobbler recipe is delicious and can be made with either canned or fresh fruit. It's a type of cake in which the berries are poured on top of the batter and sink to different layers as the cake cooks. I couldn't find it anywhere online, so I'm glad I scanned it over a decade ago. It's right here. Enjoy.
Cherries are said to have powerful antibacterial properties. Food that causes inflammation. These cherries are also non-GMO verified, which is a feature that I value. These cherries are also packed in water rather than a sugary syrup, which I appreciate. The can contains a large number of cherries, all of which are plump whole cherries. It's nice that when I order a case, they send me cans that aren't due to expire for almost a year, so I can savor them slowly.
For a 10-person party, we used three cans. cherry pie with an inch crust We haven't been able to find tart cherries in New England, so we have to import frozen tart cherries from Michigan (20 pounds at a time to ensure they arrive frozen). I recently came across canned cherries and decided to try them. The canned cherries made a good pie, but the flavor was not as strong as the frozen cherries (they tasted a little washed-out). out). However, they have the advantage of not taking up freezer space because they are packaged in cans. Canned cherries are slightly more expensive per pie than frozen cherries, at least if you buy them in 20-pound bags. quantities in pounds They were so good that I placed a second order with them.
After the American crop was much smaller than expected, this company took a hit for using Polish fruit this year. I've used both American and now Polish fruit, and there's not much of a difference in the final product, which I use to make fruit pies and tarts. I'd rather use frozen pie cherries, but they've vanished from my local market in recent years. I grew up in upstate New York, surrounded by orchards, and I miss fresh pie cherries. We used to eat them out of hand when I was a kid, and I still remember how fresh and tart they tasted. Every year, my grandmother would freeze about ten pounds for pies and pastries. I recall sitting at the kitchen table, clumsily operating the rickety antique cherry pitting machine that was clamped to the tabletop. Hundreds of cherries were seated one by one by hand, each with its own pit that was pushed out by a single turn of the crank. I would have preferred to be at the ballpark with my friends, but as my grandmother would say, "No pitting, no cherries. " " It was a difficult decision, but I persevered, preferring cherry pie to baseball.
Like everyone else, I've been staying at home a lot and doing things like baking as a result of the virus outbreak. A package of two Pillsbury ready-made pie dough and two cans of these Oregon cherries makes a fantastic cherry pie, in my opinion. Two cans of cherries contain just enough juice for the pie recipe, which also requires two cans of drained cherries. A cup of sugar and cornstarch are combined with the juice and almond extract and brought to a boil before being poured into the prepared pie pan. Add the top pie dough and bake, and you've got a great cherry pie with very little effort. The best part is that these cherries taste exactly like a cherry pie cherry should: firm but with that tart sweetness that everyone craves. They are my favorite.
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