State University Extension
Preserving Food Safely - 01600378
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.
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.
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.