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questions/maraschino cherries

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I am planning on making some of the cherries this year. I was wondering which variety of cherry to use and which recipe.Thank you for your info. I was just wondering if the lime water would not be the same as pickling lime that you purchase for making fermented pickles. Just how much difference in texture is there between the two recipes? Is the first one much firmer? I also found one for just cooking the cherries with sugar,then packing and adding some syrup with the food color and almond extract. I would think with the experience I have had with sweet pickles, the ones that are allowed to sit in the sugar solution would be better than packing fresh.
MsgID: 202752
Shared by: Linda LouWA
In reply to: Recipe(tried): Maraschino Cherries
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: how to make marachino cherries (nt)
  Charles Beckett, Ohio
2 Recipe(tried): Maraschino Cherries
  Rochelle, CA
3 questions/maraschino cherries
  Linda LouWA
4 PS. about pitting the cherries
  Linda Lou WA
5 Lime water
  Rochelle, CA
6 Cherry pitter
  Rochelle, CA
7 Thank You: Thanks, Rochelle
  Linda Lou,WA
8 almond extract
  Linda Lou,WA
9 Almond extract
  Rochelle, CA
10 Thank You: Thanks again
  Linda Lou,WA
11 lime in pickling
  Linda Lou,WA
12 Lime water
  Rochelle, CA
13 pickling lime
  Linda LouWA
14 Pickling Lime
  Rochelle, CA
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