Only 24 pounds of cherries? We would probably just snack on those.
Actually I like to just can them up in a light syrup and have them around to eat as/with desserts throughout the year. Cherries and other fruits are easy to water bath can.
My personal favorite barbecue sauce, it is very tangy and sticky with just a nice hint of sweetness. I forget the original recipe, but this is what I tweaked and came up with. The original was too sweet, so I altered it to my taste. You can do the same. Have fun tweaking
Honey Cider Barbecue Sauce
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3/4 cup honey
1/3 cup brown sugar
1 cup Apple Cider Vinegar
1/2 cup apple cider
1 tablespoon tomato paste
1 teaspoon garlic, minced or garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper
1 teaspoon fresh black pepper
1 teaspoon lemon juice
Salt to taste
Combine into a medium saucepan, and bring to a boil. Reduce heat and simmer until you have about 1 1/2 cups of sauce.
I made BBQ sauce last year out of apricots someone picked from their tree. They were tasteless raw but got very flavorful when cooked. I wish I had written the recipe down because I seriously winged it.
Cooking a tasteless fruit down with a crock pot on low often concentrates the sugars and the flavor. I have made some good peach and pear butters this way.
I re canned a # 10 can of Marion Blackberry jam yesterday. It made 6 pints. Not bad considering the #10 can only cost a couple bucks.
I think today I am starting chicken stock. I saved the feet from my meat birds. Should those go in as well? Do I need to peel them first? I never got the "socks" off while processing.