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1 MSU Extension Publiction Archive Archive copy of publiction, do not use for current recommendtions. Up-to-dte informtion bout mny topics cn be obtined from your locl Extension office. Cherries Food Preservtion Series Michign Stte University Extension Service Sndr L. Andrews, Food Science nd Humn Nutrition Revised September 18 4 pges The PDF file ws provided courtesy of the Michign Stte University Librry Scroll down to view the publiction.

2 FREEZING Freeze pitted or unpltted cherries. If cherries re pitted. dd Ih tespoon of scorbic cid to ech qurt of syrup used. Trt cherries Whole: Select brlgh t rcd. t H'C ' rlpencd cherrks. Stem. sort nd wsh thoroughly. Drin nd pi t. Use ile of t he following met hods. Syrup pck Is best for dwrrks be served uncooked. Sugr pck Is preferble for cherries to be used for pies or ot her cooked products. Syrup pck: Pck cherries Into continers nd cover with cold ll1("dllllll or hevy syrup (see directions on next p~lge). dcpcndlng on the trtness of the cherrks. Lenve 1/2 Inch hedspce. Set lbel nd freeze. Sugr pck: To I qurt ()II! pounds) of cherries. dd % cup sugr. Mix unt II sugr Is dissolved. Pck Into continers. leving V2 Inch hedspce. Sel. lbel nd frcczc. Extension Bulletin E-1877 Sweet cherries: Pck cherries Into continers nd cover with cold hevy syrup (see dlr("ctlons ll next pge). Leve '/2 inch hedspce. Set lbel nd freeze. Pectin pck: This lterntive uses pectin nd less sugr thn syrup pck nd retins the fresh clh'rry nvor. color nd texture. Combine I box of powdered peclln (1 % OllJ1lTS) wit h I cup of wter in sucepn. st Ir nd boll I minute. SUr in V2 cup sugr nd dlssolvc. HCllve the pn fronl het. dd cold wter to mke 2 cups of syrup. ChilI. Put clened nd prepred fruit III 4 to qurt bowl; dd enough pectin syrup to glze the frull with thin film. Gcntly fold fruit to cot ech piece with syrup. Pck Into freezer bgs or continers, leving V2 Inch hedspce. Sel. lbel nd freeze. Freeze no more thn 2 pounds of food per cubic foot of freezer cpclty per dy. A cubic foot will hold 7.4 gllons.

3 CHERRIES CANNING Sweet or sour cherries: Select bright. uniformly colored cherries tht re mture (of Idel qujlty for eting fresh or cooking). Stem nd wsh cherries. Remove pits. If desired. Plce pitted cherries In wter contining scorbic cid (see directions below) to prevent stem -end dis colortion. Prick skins of unpltted cherries on oppo site sides with clen needle to prevf'llt splitting. Cherries my be cnned In wter. pplf' JUice. white grpe Juice. or medlurn or hevy syrup (see directions below). ~yr~_type Medium Hevy ~ -p!. Io~ ~or.!.- qt lod ~ups '/. 40 2'/. 3'/. 3,001-,000 It Over,000 It min. 3 min min ~rl_~ of pck Process time 0-1,000 It Above 1,000 It min. 8 lb. lb. min. lb. 7Ib. lb lb. Cherry Syrup (bout hlf-pints) Juices frorn fresh or frozen cherries cn be esily mde Into toppings for use on Ice crem nd pstries. Select V2 cups of fresh or frozen fruit of your choice. Wsh. pit nd stern fresh fruit nd crush in sucepn. Het to boiling nd slmrner until soft ( to ]0 minutes). Strin hot through colnder nd drin unui cool enough to hndle. Strin the collected JUice through double lyer of cheesecloth or Jelly bg. Discrd the dry pulp. The yield of the pressed juice should be bout 4th to cups. Combine the juice with % cups of sugr In lrge sucepn. bring to boll. nd simnler 1 minute. To mke syrup with whole f rull pieces. sve 1 or 2 cups of the fresh or frozen fruit. combine these with the sugr, nd simmer s In rnklng regulr syrup. Relnove from hrt. sklrn off fom. nd fin hot. clen hif-plnt or pint Jrs. leving Ih Inch hedspce. Adjust lids nd process. 3)14 '/. 'This mount is lso dequte fof 4-qurtlod pck: In lrge sucepn. dd 112 cup of wter. juice or syrup for ech qurt of drined fruit nd bring to boll. Fill hot Jrs with cherries nd cooking liquid. leving 1/2 Inch hedspce. pck: Add 1/2 cup of hot wter. juice or syrup to f'ch hot Jr. Fill hot Jrs with drined cherries. shking down gently s you fill. Add more hot liquid. leving Ih Inch hedspce. Adjust lids nd process. 01-3,000 It min. Cnner pressure IPSII t ltitudes of wter Cups sugr 8'/. 7'14 0-1,000 It Style of pck Process time 0-2,000 It 2,001-4,000 It 4,001-,000 It,001-8,000 It Syrup: Mesure nd mix quntities of sugr nd wt.er necessry to rnke desired syrup. Bring sugr nd wter mlxture to boll nd pour over fruit In Jrs. Cups wter Cups sugr Cnner pressure IPSII t ltitudes of Preventing discolortion-scorbic cid solution: While prepring cherries for cnning. keep pit ted cherries In solution of scorbic cid nd cold wter. Ascorbic cid cn be purchsed In severl forms: Pure powderedjorm: Sesonlly vilble mong cnning supplies In supermrkets. Use 1 tespoon per gllon of wter s tretrnent solution. Vitmin C tblets: Buy 00-milllgrm tblets: crush nd dissolve six tblets per gllon of wter s tretrnent solution. Also try commercilly prepred Inlxes of scorbic nd citric cid. They re sesonlly vilble lnong cnning supplies In supermrkets. Sometlrnes citric cid powder Is sold in supermrkets. but It is less effective In controlling discolortion. Be sure to follow the mnufct.urer s direct ions. Drin cherries before pcking. Approx. % sugr Style of pck i', ~yle of pck 0-1,000 ft 1,001-,000 It Over,000 It Hn-pints min. 1 min. 1 min.

4 ;;:CHERRIES Cherry Freezer Jm 3 cups pitted, ground cherries cups sugr 1 box IP4 ounces) powdered pectin nd 1 cup wter OR 1 pouch ounces) liquid pectin (8 hlf pints) Mix cherries nd sugr. Let stnd bout minutes, stirring occsionlly. If powdered pectin Is used, colnblne It with wter nd boil 1 minute. stirring constntly. Add pectin to cherries nd sugr mixture nd mix. Pour Jm Into freezer continers, leving 112 Inch hedspce. Let stnd t room tenlperture for 24 hours to sel. Freeze or store In the refrigertor up to four weeks. Cherry Pie Filling (1 or 7 qurts) Ech cnned qurt mkes one 8-lnch to -lnch pie. The filling rny be used s topping on desserts or pstries. "Cler Jel A" Is chernlclly modified strch mde from wxy mize tht produces excellent suce consistency even fter fillings re cnned nd bked. Other strches my brek down when used 111 these pie fillings, cusing suce to be runny. Ask your county Extension horne economist how to order "Cler Jel A:' Becuse the vriety of fruit my lter the nvor of the fruit pie, first prepre single qurt of filling. mke pie with It, nd serve. Then djust the sugr nd spices In the recipe to suit your preferences. The mount of lemon Juice SIIOULD Nm' BE Ar;rF:REO becuse It ffects the sfety nd storge stbility of the filling. Frozen cherries: When using frozen sour dwrrles, select unsweetened frull. If sugr hs been dded. rinse It off before fruit Is thwed. Collect. mesure nd use juice from thwing fruit to prtilly replce the wter specified In the recipe. Use only l/t cup "Cler Jel A" per qurt. or 1 % cups for 7 qurts. Fresh sour cherries Grnulted sugr "Cter Jet A" Cold wter Cinnmon loptionry Atmond extrct (optionl) Red food cotofing (optionl) Bot1led lemon juice _ Qunlities of Ingredients N~~!.?I. 1 _~~ _ 7 qu~rt~ 3'13 cups qurts 1 cup 7 cups 'I. cup + 1 tblespoon 11;' cups l'h cups '13 CIJP '/8 tespoon 1 tespoon 'I. tespoon 2 tec;poons drops 'I. tespoon 1 tbtespoon + 1 tespoon 'I, cup Fresh Cherries: Rinse nd pit cherries, nd hold In cold wter. To prevent stern end browning. use scorbic cid solution (see directions given previously). Combine sugr, "Cler Jel A" nd cinnmon III lrge sucepn. Add wter. food coloring nd hnolld extrct., If desired. Stir mixture nd cook over medlultl high het until mixture thickens nd begins to bubble. Add lemon juice nd boll 1 minute, stirring constntly. Fold In cherries Immeditely nd fill hot Jrs with nllxture without dely. leving 1/2 Inch hedspce. Adjust lids nd process Immeditely. Style 01 pck 0-1,000 It 1,001-3,000 It 3,001-,000 It,001-8,000 ft min. 3 min. 40 min. 4 min '13 cup flour l;' cup rolled ots 'h cup mrgrine '13 cup sugr, divided t 1-ounce cn pitted trt cherries Cherry Crisp (8 servings) 1 '12 tblespoons cofnstrch 'I. tespoon slt 'Is tespoon cinnmon Vs tespoon nutmeg 1 tblespoon lemon juice Combine flour nd rolled ots. Cut In mrgrine until t.he mixture Is crumbly. Add 1f3 cup sugr to mixture. Set side for topping. Drin cherries reserving the Juice. Combine the remining sugr with cornstrch. slt. spices nd lemon Juice: slowly blend In cherry Juice. Cook over low het stirring constntly until suce Is thick nd d('r. Add cherries. Pour Into gresed 8-lnch squre pn. Sprinkle with topping. Bke t 37 degrees F for minutes. Pork Chops with Cherries (4 servings) 4 pork chops 2 cups Cflnned pitted sweet cherries (reserve cherry juice) 'I. cup slivered lmonds whole cloves 1 tblespoon cider vinegr Drown pork chops In smll Inount of 011. Seson with slt nd pepper. If desired. Combine cherries. dwrry Juice. lmonds. cloves nd vinegr. Pour over chops nd simmer. covered. for minutes.,..

5 I Cherry,CHERRIES 1 egg (Of two egg whilesl. beten well '12 cup sugr '/4 cup Iowft mill< Cherry Kuchen '11 tespoon vnill 1'/1 cups biscuit mix 1'h cups drined. chopped red cherries (8 servings) '/4 cup llour '11 cup brown sugr '17 tespoon cinnmon 3 tbtespoons mrgrine '/4 cup chopped nuts. optionl Cornblne beten egg. sugr. nlijk nd vnill. Add biscuit mix nd stir untij smooth. Pour Into gresed 8-lnch squre pn. Sprinkle drined chopped cherries evenly over btter. Mix flour. brown sugr nd clnnlnon well: cut In Inrgrlne until mixture resenlbles corse cornmel. Add nuts to mixture nd sprinkle over cherries. Bke t 37 degrees F for minutes. 1'/, cups wter '/1 cup sugr I'/' tbtespoons COfnstrch 1 tespoon lemon juice Cherry Rum Suce (1 qurt) 2 tespoons rum extrct 2 cups drk sweet cherries 3 drops red food cotor, optionl 1'12 cups wter )/4 cup sugr 1'/1 tblespoons cornstrch 2 cups red trt cherries Almond Suce (1 qurt) 1 tespoon lemon juice 2 tespoons lmond extrct 3 drops red food color. optionl COInblne sugr nd cornstrch. Add to cold wter. Het rnlxture to thicken. Add cherries nd het, but do not boll. SUr In lemon JUice. lmond extrct nd food coloring. 1 I-pound cn pilled sweet cherries 1 to-ounce pckge frozen rspberries. thwed 1'17 tblespoons cornstrch Cherry Soup (8 servings) 1 tblespoon lemon juice 2 cups fresh lor frozenl whole strwberries plin or livored Iowft yogurt Drin fruits reserving syrup. Add enough wter to syrup to Blke 21h cups. Blend cornstrch nd syrup. Cook nd sur until thick nd bubbly. Add lemon JUice. Stir In fruits. Chili. Spoon Into sherbet dishes: top with yogurt. Combine sugr nd cornstrch. Add to cold wter. Het mixture to thicken. Add cherries nd Iwf. but do not boll. Stir In lernon JUice, rum extrct nd food coloring. Prepred by Sndr L. Andrews. Ph.D., R.D., Extension Specilist. Deprtment of Food Science nd Ilumn Nutrition, Michign Stte University. r:::i MSU is n Affirmtive Action/Equl Opportunity Institution. Coopertive Elden L.:.l slon Service Progrms re open to ll without regrd to rce, color, ntionl origin. sex or hndicp. Issued in furthernce of Coopertive Extension work in griculture nd home economics. cts of My B. nd June, 114, in coopertion wilh the U.S. Deprtment of Agriculture. J. Ry Gillespie, interim director. Coopertive Extension Service. Michign Stte University, Est Lnsing, M14BB24_ This informtion is for eductionl purposes only. Reference to commercil producls or trde nmes does not imply endorsement by the Coopertive Extension Service or bis ginst those nol mentioned. This bulletin becomes public property upon publiction nd m<1y be reprinted verbtim s seprte or within nother publiction with credit to MSU. Reprinting cnnot be used to endorse or dvertise commerclt producl or r.omr<1ny This bulletin ws originlly prepred by Shirley Hmmn, Allegn County Extension home economist, Kthleen Stskiewicz, Ottw County Extension home economist, nd Penny Ross. Extension Food nd Nutrition Specilist. MSU. Revised :8, destroy previous editions, M -TCM -SP-Price, single copy free to Michign residents. Wood-Preservtion nd Storge)