For freezing cherries, I wash, then pit the cherries with a crank cherry pitter. It crushes the fruit, but then your pies or cobblers or sauces are entirely cherry rather than a few whole cherries with lots of filler around them and you can go through a gallon of cherries in just a few minutes. Hand pitting individually is way too time consuming. The pitted cherries are placed in a quart plastic container or a bag, then frozen. I don't add any sugar when freezing, though you can. Just don't know how they will be used, so don't add sugar until cooking later. A quart of frozen cherries is about right for making a pie. When cooking the cherries later, I usually reduce the sugar by 1/4 to 1/2, depending on just how tart the cherries are--I don't like syrupy sweet cherry pie and prefer a sweetened pie that still has some of the tartness of the cherry--much more flavor, and you don't get a stomach ache from all the sugar so you can eat more! Also, Minute Tapioca is a great way to thicken the cherry juice. There is a recipe on the box, just reduce the sugar. A quick version is 4 cups frozen, pitted cherries in their own juice, 3/4 cups sugar, 2 tablespoons tapioca, a tablespoon of butter, and 3 or 4 drops of almond extract. Another great way to thicken the cherry juice when making toppings is to add a tablespoon or two of corn starch with your sugar and cook. When the corn starch thickens, the juice will turn clear. As long as you warn everyone, for a topping you can freeze the cherries whole, then make sauce, and people can just spit out the pits.

Well, it's too much oil to be canned, and without the oil it wouldn't be mojo, just flavored citrus juice. On top of that, canning changes the flavor of citrus, and it would lose that fresh flavor. How about freezing the juice in whatever portion you want to use it in? 2/3 cup if you usually make the whole recipe, or in ice cube trays if you want to make smaller portions as needed. Then you just heat the oil & garlic and add the seasonings. I think that would give you the best taste. Melissa

I've never used honey in this kind of recipe but I think only using 1/4 cup honey would make you pucker up.

Whatever happened to my photo? From now on I just may have to use total word descriptions. Season your meat any old way you like to have it seasoned. I used the Penzeys only because I got a nice collection of jars for Christmas and love their blends. Before Penzeys (BP) I would use the old fashioned garlic, pepper, fennel, oregano, bay leaf routine with anything else close to my fingers on the spice shelf. I made a meat pie the other night and used steak seasoning for the ground chuck, it worked out fine. Good luck and let us know how it turned out. I plan on collecting all of the names into one post along with the suggestions I am getting from other sources. You guys are the best, though. Here is a link that might be useful: traveling and cooking with grandpa