Freezing Bing And Lambert Cherries
By: Arielle
Published: Monday, January 4, 2010 - 6:42am

Preparation

1 To freeze, select firm, ripe cherries; rinse and drain the cherries. The cherries can be frozen whole with stems or in with a dry sugar pack. 2 To freeze 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; remove excess air, cover or fasten tightly and freeze. To remove excess air, place a straw at one end and seal the bag until the straw. Suck out the air through straw, remove and seal immediately.  3 To freeze with a dry sugar pack, ad 1/3 cup sugar for each pint of cherries; toss lightly to coat cherries with sugar. Fill freezer containers or bags; shake to pack fruit. Add cherries to fill containers or bags; cover or fasten tightly and freeze. 4 To can fresh cherries, select firm ripe cherries, rinse, drain and remove stems and pits if desired. Pack cherries into clean, hot canning jars and cover with medium hot syrup (1 1/2 cup sugar to 2 cups water), leaving 1/2-inch headspace. Seal according to manufacturers directions. 5 Place jars on rack in canner. Process for 20 minutes for pints and 25 minutes for quarts in a boiling water bath with water 2 inches above jar tops. Remove jars from canner. Cool away from drafts.