I need help with canning and freezing cherries, I have never done this before so the more experience I get the better I will be!!!! Thank you all and have a good day...God Bless You All!!!!!!
2006-06-25 15:16:58 · 11 answers · asked by victorian_tweety38 1 in Food & Drink ➔ Cooking & Recipes
It's best if you take out the pits first. Try to lay the cherries flat on a tray in a single layer and put in a suitable spot in the freezer. I don't know if it will work but it might help.
2006-06-25 15:25:49 · answer #1 · answered by nave 4 · 0⤊ 0⤋
I've never canned cherries (though my Mom used to), freezing them is very simple. Pit them first. This is a bit tedious, but simple if you use a cherry pitter (found at kitchen stores everywhere,,,AND it can be used to pit olive as well). Dry the cherries as best you can and toss with a bit of granualted sugar. Freeze on a coockie sheet in one layer. This keeps them from sticking together too much. After they're frozen, place into a freezer bag, and you're good to go. You can also add a bit of almond or vanilla extract for a richer and more "rounded" flavor. Good Luck!
2006-06-25 15:31:49 · answer #2 · answered by Ed H 2 · 0⤊ 0⤋
We have orchards 11 miles from our house and get all our seasonal fruit from them. One Orchard has 47 varieties of Cherries! This is the way they (there are several orchards all in that same area and I asked this question when we started going to them) freeze theirs:
(1) Do not wash, remove stem nor pit. Lay the cherries (you pick or buy) on a cookie sheet - as many as will fit on the sheet and in the freezer. When the cherries are frozen, bag them. We bag them in small zip locks so that all we do is remove as we want to eat. Let sit on a plate for a few minutes or quickly microwave at 30% for 15seconds or more....I just let them sit. And eat as normal.
(2) Cherry pies and cobblers are a favorite in our house - right now making 2 a week and could do more! But peaches are starting to come in....Anyway, for Cherry pie you can do as above OR rinse, pit and freeze (individually) and bag the amount you need for a pie--I use 5 cups of pitted cherries for one 9 inch pie. Then when you are ready for cobbler/pie, take out of freezer. Defrost in a bowl. When they are defrosted, add the flour/seasonings/sugar and put into the crust--top with 2 tbl sliced butter and cover with another crust and bake and enjoy.
2006-06-25 15:30:10 · answer #3 · answered by CJ 4 · 0⤊ 0⤋
i use this method for freezing raspberries, strawberries, and blueberries that have been freshly picked. Think it would work for cherries. Use a large metal cookie sheet. Place all of the cherries into a single layer on the cookie sheet - try to not have any touching each other. (Use another cookie sheet if you have a lot of cherries.) Then, simply place in freezer for a few hours. Whe it comes out, the cherries will be frozen, but will not stick to each other. THen you can put them into container you need (even ziplock bags) and leave in the freezer.
2006-06-25 15:22:59 · answer #4 · answered by wildmick21 5 · 0⤊ 0⤋
Can I Freeze Cherries
2016-11-14 09:03:05 · answer #5 · answered by ? 4 · 0⤊ 0⤋
You might be able to wash and dry the cherries and then you may need to get sure fresh and sprinkle it over the cherries and then freeze them. A lot of times you can get the recipe off of the box of sure fresh. It is found in the canning section of grocery stores. After that you may bag them. My mom freezes blue berries by washing and drying them then lays them out on a pan and freezes them for like 24 hours. Then she puts them in a bowl and when you need to cook with them they are still good. About after a year they may need to be thrown out. Hope this helps!
2006-06-25 15:24:17 · answer #6 · answered by Jenny M 1 · 0⤊ 0⤋
Canning:
Pit and prick skins. Bring cherries to a boil in syrup or water. Pack hot into jars and cover with the hot liquid they were boiled in, leaving a 1/2-inch headspace. Process pints and quarts for 15 minutes.
Recipe for Making Packing Syrup:
Light Syrup
2 cups sugar to 4 cups water will yield 5 cups syrup.
Medium Syrup
3 cups sugar to 4 cups water will yield 5 1/2 cups syrup.
Heavy Syrup
4 3/4 cups sugar to 4 cups water will yield 6 1/2 cups syrup.
Steps in Canning With a Boiling-Water Canner.
Fill the canner with enough water to cover jars at least 1-inch over the tops.
Place the filled jars in the canner onto the rack. If water does not cover the tops of the jars by 1-inch, add boiling water. By adding boiling water to the canner, you will not lower the temperature of the water already inside of the canner.
Start counting the processing time as soon as the water around the jars comes to a full rolling boil. Keep the water boiling for the whole processing time. If the water boils down and begins to expose the tops of the jars, add more boiling water.
Process for the required length of time. Use the chart below to determine processing times and procedure.
Remove jars from canner when processing time is complete, and allow the jars to cool completely in an upright position. Check for a seal by pushing on the lid. If it pops up and down, it has not sealed. Refrigerate and eat within 2 days.
http://farmgal.tripod.com/CanningFruit.html
Freezing:
http://ohioline.osu.edu/hyg-fact/5000/5349.html
2006-06-25 16:56:26 · answer #7 · answered by Swirly 7 · 0⤊ 0⤋
If you want to can the cherries then there is information and instructions on canning that you can obtain at the hardware store. They usually sell canning jars and lids, Ball brand and they give instructions on canning fruits and vegetables. Its fun when you get into it. Have no fear, you can do it. If you simply want to freeze the cherries then place them in large ziplock bags and put them in the freezer. If you don't want the piits then remove them first. Regards, Ammo
2006-06-25 15:29:52 · answer #8 · answered by ammoconfidential 3 · 0⤊ 0⤋
I just looked on yahoo for "how to can or freeze cherries"
2006-06-25 15:22:38 · answer #9 · answered by Emily O 2 · 0⤊ 0⤋
http://www.foodnetwork.com/food/site_map
2006-06-25 21:30:28 · answer #10 · answered by NICK B 5 · 0⤊ 0⤋