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
1 pint = | 1¼ pound |
1 quart = | 2½ pounds |
1 lug = | 25 pounds or 8 to 12 quarts of canned cherries |
1 pound (unpitted) cherries = | 1¾ cups pitted |
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:
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.
Syrups for Use in Freezing Fruits | ||||
Type of syrup | Percent syrup* | Cups of sugar** | Cups of water | Yield of syrup (cups) |
Very light | 10 | ½ | 4 | 4½ cups |
Light | 20 | 1 | 4 | 4¾ cups |
Medium | 30 | 1¾ | 4 | 5 cups |
Heavy | 40 | 2¾ | 4 | 51/3 cups |
Very heavy | 50 | 4 | 4 | 6 cups |
*Approximate **In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored type is selected. The “Syrups for Use in Freezing Fruits” table is adapted from the National Center for Home Food Preservation table of the same name at https://nchfp. uga.edu/how/freeze/syrups.html. That table was extracted from So Easy to Preserve, 6th ed., 2014, Bulletin 989, Cooperative Extension Service, University of Georgia. Revised by E. L. Andress and J.A. Harrison. | ||||
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