best way to dry chokecherries?

Answer 1

Put thru' a food mill to remove the seeds. They can cause cyanide poisoning.

Spread the pulp in your food dryer like any other fruit pulp.

Answer 2

my aunt makes the best choke cherry jamish/syrup.... its soooooo good on pancakes, waffles, toast, etc....yummmmmmmm.....not sure of the drying method but here are some recipes that will make you drool...

The choke cherry (Prunus virginiana) is closely related to wild cherries belonging to the rose family (Rosaceae) and can be found growing over a large part of North America, from as far north as the Yukon and the North West Territories and as far south as Virginia, California and New Mexico in the United States. The fruit is very flavorful but astringent. This astringency is what is referred to as the "choke" of the choke cherry. Today the fruit is most commonly used in making jelly, syrup and even wine, however, early North American Indians used dried and ground choke cherry fruit in soups, stews and pemmican.
Chokecherry Jam
Remove stems from chokecherries and wash, then drain. Add 1 cup of water to each four cups of fruit. Place over slow (or low) heat and simmer until fruit is very tender, stirring occasionally.

Rub pulp through medium sieve. Measure pulp and add an equal amount of sugar. Place over moderate heat and stir until the sugar is dissolved. Bring to a full, rolling boil until mixture "sheets." Stir frequently.

Pour into hot, sterile jars filling 3/4 of the jar. Seal and process in boiling water bath for 15 minutes, then cool. You may freeze if you choose. Three cups of pulp make about 3 half pints of jam.


Choke cherry syrup

8 cups ripe choke cherries, stemmed and un-pitted
1/2 cup water
1/2 of a 2-ounce box of pectin crystals
4 cups (2 pounds) sugar
Place the choke cherries in a large saucepan with the water and mash well. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat.
Strain mixture through a jelly bag and measure juice.
Add (about) 4 cups of the strained juice in a saucepan, add the pectin crystals and mix well; bring to a boil, stirring frequently. Stir in the sugar and boil hard for 1 minute. Remove from heat.
Skim any foam from the surface and pour into hot sterilized jars. Store in refrigerator.
Makes about 3 pints.