Michigan State University issues guidance on processing, storing and using cherries

Michigan State University has released a guide entirely dedicated to the processing, storage and use of cherries. This allows not only farmers, but also fruit enthusiasts, to be able to process and utilise a delicate and delicious fruit such as the cherry in the best possible way

Food Safety and Storage

• Select cherries that are not bruised or damaged.
• Wash hands before and after handling fresh produce.
• Wash cherries thoroughly under cool running Do not use soap.
• Store cherries in the refrigerator at or below 41 °F.
• Keep cherries away from raw meats and meat juice to prevent cross-contamination.
• For best quality and nutritive value, preserve only what your family can consume in 12 months.

Yield

How To Preserve

Freezing

Freeze pitted or unpitted cherries. If cherries are pitted, add ½ teaspoon of ascorbic acid to each quart of syrup used to prevent discoloration, or use a commercial ascorbic acid mixture and use according to label directions.

Tart cherries:

Select bright red, tree-ripened fruit. Stem, sort and wash thoroughly. Drain and pit. Pack using one of the following methods:

• Syrup pack method: This is the best method to use for serving cherries uncooked. Pack cherries into containers and cover with cold medium or heavy syrup depending on the tartness of the cherries (see “Syrups for Use in Freezing Fruits” table that follows). Leave ½- to 1½-inch headspace depending on container Seal, label, date and freeze.
• Sugar pack method: This is preferable for cherries to be used for pies or other cooked products. To 1 quart of cherries, add ¾ cup sugar. Mix until sugar dissolves. Pack into containers, leaving ½- to 1½- inch headspace depending on container. Seal, label, date and freeze.
• Pectin pack method: This alternative uses pectin and less sugar than the syrup pack and retains the fresh cherry flavor, color and texture. In a saucepan, combine 1 box of powdered pectin (1¾ ounces) with 1 cup Stir and boil 1 minute. Stir in ½ cup sugar and dissolve. Remove the pan from heat; add cold water to make 2 cups of syrup. Chill. Put cleaned and prepared fruit in a 4- to 6-quart bowl; add enough pectin syrup to glaze the fruit with a thin film. Gently fold fruit to coat each piece with syrup. Pack into freezer containers, leaving ½- to 1½-inch headspace depending on container type. Seal, label, date and freeze.

Sweet cherries:

Pack cherries into containers and cover with cold syrup choosing your preference from the table “Syrups for Use in Freezing Fruits” that follows. For a better quality product add ½ teaspoon (1500 mg) ascorbic acid to each quart syrup. Leave ½- to 1½-inch headspace depending on container type. Seal, label, date and freeze.

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