Freezing Bing And Lambert Cherries

Select firm, ripe cherries. Rinse and drain them. Cherries can be frozen whole with stems or with a dry sugar pack.

For freezing whole with stems, spread the cherries in a single layer on a baking sheet. Freeze until firm. Pack into freezer-proof containers or plastic freezer bags. To remove excess air, place a straw at one end, seal the bag around it, suck out the air through the straw, then remove the straw and seal the bag immediately. Cover or fasten tightly and freeze.

For freezing with a dry sugar pack, add 1/3 cup sugar for each pint of cherries. Toss lightly to coat cherries with sugar. Fill freezer containers or bags, shaking to pack the fruit. Add more cherries to fill the containers or bags completely. Cover or fasten tightly and freeze.

To can fresh cherries, select firm ripe cherries. Rinse, drain, and remove stems and pits if desired. Pack cherries into clean, hot canning jars. Cover with medium hot syrup (made with 1 1/2 cups sugar to 2 cups water), leaving 1/2-inch headspace. Seal according to manufacturer's directions.

Place jars on a rack in a canner. Process for 20 minutes for pints and 25 minutes for quarts in a boiling water bath, ensuring the water is 2 inches above the jar tops. Remove jars from the canner and cool away from drafts.