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Cherries have been eaten and enjoyed since prehistoric times, and many wild varieties grow in northern latitudes around the world. Archaeologists have found cherry pits in Bronze Age dwellings in Europe and prehistoric cliff dwellings in America. The earliest domesticated cherry production likely occurred in Asia Minor and eastern Europe, more than 2,000 years ago.
Cherries can be divided into two main groups: sweet and sour. The sweet varieties come in dark or light colors. Bing, Lamberts, Van, Black Republican and Black Tartarian are common varieties of dark cherries. Royal Ann and Rainer are popular light sweet cherries. Sweet cherries are great eaten fresh, canned, dried and brandied. Popular varieties of sour cherries are Montmorency, North Star and Meteor. Sour cherries are used in pies, cobblers, jam, jellies, preserves, sauces and also dried.
Selection and handling
Cherries should have a bright, glossy plump appearance and fresh-looking stems. Avoid soft cherries or any with brown discoloration. With the exception of the light sweet cherries, dark color is the best indication of good flavor. Handle fresh cherries carefully. They will last longer fresh if stems are left on and the cherries are refrigerated.
Canning
It will take 2 to 2½ pounds of cherries for each quart of canned fruit desired.
Wash and stem cherries. Remove pits if desired or can with pits in. Cherries may be canned in water, sugar syrup, or juice such as apple or white grape. For a 9-pint load use the following proportions:
| Type of syrup | Cups water | Cups sugar |
|---|---|---|
| Very light | 6½ | ¾ |
| Light | 5¾ | 1½ |
| Medium | 5¼ | 2¼ |
| Heavy | 5 | 3¼ |
Hot pack
In a large saucepan, add ½ cup water, juice or syrup for each quart of cherries. Bring to a boil. Pack heated cherries into jars, leaving ½ inch headspace. Fill jars with hot liquid to ½ inch from top. Remove air bubbles with a plastic knife. Wipe rim, adjust lids and process in a boiling water canner. Pints: 15 minutes (0-1,000 feet), 20 minutes (1,001-6,000 feet), 25 minutes (over 6,001 feet); Quarts: 20 minutes (0-1,000 feet), 25 minutes (1,001 – 3,000 feet), 30 minutes (3,001 – 6000 feet), 35 minutes (over 6,001 feet). After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.
Raw pack
Add ½ cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking down gently as you fill. Add more hot liquid, leaving ½-inch headspace. Wipe rims and adjust lids. Process in a boiling water canner. Pints and quarts: 25 minutes (0-1,000 feet), 30 minutes (1,001- 3,000 feet), 35 minutes (3,001-6,000 feet), 40 minutes (over 6,001 feet). After processing, take canner off heat. Remove lid and wait 5 minutes before removing jars.
Cherry pie filling
Yield
1 quart or 7 quarts
Quality
Select fresh, very ripe, and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.
Procedure
See Table 1 for suggested quantities. Rinse and pit fresh cherries and hold in cold water. To prevent stem end browning, on light colored cherries place cherries in solution containing 1 teaspoon ascorbic acid powder or 6-500 mg vitamin C tablets (crushed) per gallon of water.
For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 2.
| 1 Quart | 7 Quarts | |
|---|---|---|
| Fresh or thawed sour cherries | 3-1/3 cups | 6 quarts |
| Granulated sugar | 1 cup | 7 cups |
| Clear Jel® | 1/4 cup + 1 tbsp | 1-3/4 cups |
| Cold water | 1-1/3 cups | 9-1/3 cups |
| Bottled lemon juice | 1 tbsp + 1 tsp | 1/2 cup |
| Cinnamon (optional) | 1/8 tsp | 1 tsp |
| Almond extract (optional) | 1/4 tsp | 2 tsp |
| Red food coloring (optional) | 6 drops | 1/4 tsp |
| Altitude | Process time |
|---|---|
| 0 - 1,000 ft | 30 min |
| 1,001-3,000 ft | 35 min |
| 3,001-6,000 ft | 40 min |
| Above 6,000 ft | 45 min |
Source: National Center for Home Food Preservation
Additional recipes in PNW 736 Fruit Pie Fillings for Home Canners.
Freezing
Cherries – Sweet
Dark cherries are best for freezing. Wash, stem and pit if desired. Cherries can be frozen individually on a cookie sheet and then repackaged into freezer bags or containers. They can also be frozen in syrup or juice pack. Add ascorbic acid to syrup or juice mix to help prevent browning. Especially when freezing a light colored cherry. Seal, label and freeze.
Cherries – Sour
Select bright red, tree ripened cherries. Wash, stem and pit. Pack cherries into freezer containers and cover with sugar syrup or fruit juice. Cherries can also be sprinkled with sugar. Let sit for 15 minutes to make its own juice and pack into freezer containers. Seal, label and freeze.
Drying
- Both sweet and sour cherries are great for drying. They can be used as a snack or in baked products and fruit soups. Sour cherries can be rehydrated for pies and cobblers.
- Select fully ripe fruit. Wash, stem and pit. Large cherries can be cut in half for drying.
- Place on dehydrator screens and dry until pliable and leathery with no pockets of moisture.
Jams, jellies and preserves
Both sweet and sour cherries make excellent jam, jellies and preserves. There are many excellent recipes in pectin packages and home canning books for both regular and low-sugar spreads.
Source: OSU Master Food Preserver Program
