Michigan State University Extension
Preserving Food Safely - 01600378


Cherries, sour                                              
  Syrup pack is  best for  cherries to  be served  uncooked.
 Sugar pack is preferable for  cherries to be  used for pies
or other cooked products.                                   

  Select bright-red, tree-ripened cherries.  Stem, sort  and
wash thoroughly.  Drain and pit.                            

  Use one of the following methods.                         
  Syrup pack                                                
  Pack cherries  into  containers and  cover with  cold  50-
  percent  syrup, (1  cup  water  to 1 cup sugar)  depending
  on tartness of the cherries.  Seal, label and freeze.     

  Sugar  pack                                               
  To 1 quart (1 1/3 pounds)  cherries  add  3/4  cup  sugar.
  Mix  until  sugar  is  dissolved.   Pack  into containers.
  Seal, label and freeze.                                   

  Prepare  for packing as freezing whole.   Remove  pits and
crush cherries coarsely.                                    
  To each quart (2 pounds) of crushed fruit add  1 1/2  cups
sugar and 1/4  teaspoon  ascorbic acid.  Mix well. Pack into
containers.  Seal, label and freeze.                        

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