One of the greatest gifts of summer is fresh, deliciously ripe and juicy cherries. Whether tart or sweet, summertime is primetime for these mouthwatering little stone fruits. As summer nears its end and fall comes into sight, cherries season may begin to dwindle, however, there are many ways to preserve nature’s bounty of fresh cherries to enjoy them all year long. Whether you freeze, dry, can or make something tasty with your summer cherries, it’s guaranteed that you will be glad you did!
Freezing
There are several ways to pack cherries for freezing. The best method selected will depend on how you want to use the frozen product.
- Sugar pack. Mix 2/3 cup sugar per quart of sour cherries; or 1/3 cup sugar per quart of sweet cherries. To package, fill freezer containers to within 1/2 inch from top. If pint or quart freezer bags are used, fill to within 3/4 inches from the top. Squeeze out as much air as possible. Seal and label.
- Unsweetened pack. Without liquid or sweetening, pack cherries into containers to within 1/2 inch from top. If pint or quart freezer bags are used, fill to within 3/4 inches from the top. Squeeze out as much air as possible. Seal and label. The fruit may be sweetened at the time of serving.
- Loose cherry pack. Spread whole sweet cherries in a single layer on shallow trays or cookie sheets and freeze. Remove and quickly package in labeled freezer bags or containers removing as much air as possible from containers. Seal and return promptly to freezer.
- Syrup pack. A light syrup is recommended for sweet cherries and medium syrup for sour cherries. Allow 1/2 to 2/3 cup of syrup for each pint of fruit.
Frozen cherries should be used within 1 year.
DRYING
Wash fruit. Cut in half and remove pits. Cherries can be dried safely without any pretreatment, but pretreating may preserve the natural color and speed drying.
To pretreat: Ascorbic acid, available at drug stores, may be used. Prepare a solution of 1 to 2 1/2 teaspoons of pure ascorbic acid crystals to 1 quart cold water. Vitamin C tablets can be crushed and used (six 500 milligram tablets equal 1 teaspoon ascorbic acid). One cup treats about 5 quarts of cut cherries. Dip cut cherries in ascorbic acid solution. Soak for a few minutes, remove with a slotted spoon and drain well. Commercial antioxidant mixtures are not as concentrated as ascorbic acid but are more readily available in grocery stores.Arrange fruit on drying trays in single layers, pit cavity up. Cherries will dry in 24 to 36 hours in a dehydrator, in the sun from 12 hours to four or five days, and in the oven from six to 24 hours. Properly dried cherries are leathery and shriveled.
Canning
Wash jars. Prepare lids according to manufacturer’s directions.
Prepare sugar syrup, if needed:
- Sugar Syrup Recipes
- Light: 1.5 cups sugar to 5.75 cups water
- Medium: 2.25 cups sugar to 5.25 cups water (recommended for sweet cherries)
- Heavy: 3.25 cups sugar to 5 cups water (recommended for Sour Cherries)
Stem and wash cherries. Remove pits if desired. If pitted, place cherries in water containing ascorbic acid to present stem-end discoloration (1 teaspoon of ascorbic acid or 3 grams in 1 gallon water). If canned unpitted, pricking skins on opposite sides with a clean needle will prevent splitting. Cherries may be canned in water, apple juice, white grape juice, or syrup. If syrup is desired, select and prepare preferred type as directed above. Medium syrup works well for sweet cherries and heavy syrup for sour cherries.
Hot pack– In a large saucepan add 1/2 cup water, juice, or syrup for each quart of drained fruit and bring to a boil. Fill sterilized jars with cherries and cooking liquid, leaving 1/2" headspace. Wipe the sealing edge of the jar with a clean, damp paper towel. Adjust lids. Process in a Boiling Water Bath: 10 Minutes for pint jars or 15 minutes for quart jars. Turn off heat at the end of processing and allow the kettle to sit for an additional 5 minutes before removing jars.
Raw pack– Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking them down gently as filled. Add more hot liquid, leaving 1/2" headspace. Wipe the sealing edge of the jar with a clean, damp paper towel. Adjust lids. Process in a Boiling Water Bath: 20 Minutes for pint jars or quart jars. Turn off heat at the end of processing and allow the kettle to sit for an additional 5 minutes before removing jars.
Canned cherries should be used within 18 months.
FRUIT LEATHER
Select ripe or slightly overripe fruit. Wash, pit, and drain well. Puree cherries in blender. Sweetener may be added in the form of honey, or sugar. Honey is best for long storage because it doesn’t crystallize. Sugar is good for immediate use or short storage. Sweeten to taste. Bring cherry puree to a boil. Line a plate or cookie sheet with edges with plastic wrap. Smooth out the wrinkles. Pour the pureed fruit onto the cookie sheet in a 1/4 inch thick layer. Spread evenly.
- To dry in an oven- Place the tray on the center rack in an oven at lowest setting and prop oven door slightly open. Approximate drying time may be up to 18 hours.
- To dry in a dehydrator- Use specially designed dehydrator trays or plastic trays. Line with plastic wrap. Pour pureed fruit on the trays in a 1/8 inch thick layer. Spread evenly. Approximate drying time is 6-8 hours.
- Leather that is dry can be easily pulled from the plastic wrap. Fruit leather can be left on plastic or pulled from plastic wrap while still warm. Cool and re-wrap in plastic if needed.
Dried cherries and cherry fruit leather should be used within 1-2 years.
Make Pie Filling
CANNED PIE FILLING
4 quarts chopped fruit
10 c. water
4 c. sugar
1 c. cornstarch or Clear Jel (recommended)
1 tsp. salt
1 tsp. almond or cherry liqueur (if canning cherries)
10 c. water
4 c. sugar
1 c. cornstarch or Clear Jel (recommended)
1 tsp. salt
1 tsp. almond or cherry liqueur (if canning cherries)
Combine ingredients in a stainless steel or enamel lined pot. Bring to a boil and boil 10 minutes; pack hot into hot jars. Leave 1/2-inch headspace. Adjust 2 piece lids.
Process pints 15 minutes, quarts 20 minutes in a boiling water bath canner.
Note: Cherries may be packed cold into jars and covered with water or liqueur or a combination of the two; process both pints and quarts in a boiling water bath for 25 minutes.
Makes 3-5 quarts, depending upon fruit used.
How do you preserve your fresh summer cherries?
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