Cherry Preservation Overview

With cherry season just around the corner we want to help you get prepared.  When the growing conditions are just right, this small, sweet fruit is in abundance.  If you decide to pick and keep your cherries (rather then selling them or giving them away to neighbors), there are many ways in which you can preserve and store them on your shelf.

You can put the cherries in a Fruit Dehydrator and dry them for snacks, trail mix or salads.  This method is great for compact storage when space is limited, plus it preserves the fruit well enough to last for several months.

You can extract the clear juices from cherries by using a Steam Juicer.  In which case, you can drink it immediately, can it, or use the juice in other recipes.

Also, you can remove the pits with a Cherry Stoner and use the pitted cherries immediately for cooking and baking. Or, for a much longer shelf life, you can bottle the fruit whole (with or without the pit), as a fruit cocktail or as a pie filling.  So much can be done with this simple, red fruit that the options seem endless.

For almost every method of preserving, you will want to remove the pit in order to better use the cherry.  We recommend our Cherry Stoner to help speed up that process, as it can be time consuming.

No matter what method you choose, you'll want to make sure your finished product is safe to eat and remains so, even after years of storage.  Please consult the USDA's Complete Guide to Home Canning, where you'll find all the facts and important information you need for proper preservation guidelines and practices.  We are also happy to help should you have any questions about using one of our products for cherries.  You can contact us via email, help@victorio.info, or by telephone, 866-257-4741.

To help you get started, we have included a recipe for fresh Cherry Pie Filling as well as Cherry Crumble.  (See details below.)

Cherry Pie Filling

Yield:  Approximately 4 cups.

4 c. Pitted Tart Cherries

1 c. Sugar

1/4 c. Cornstarch

1 tbsp Lemon Juice (Optional)

Directions:

Place prepared cherries in a medium saucepan over medium heat, and cover.  Heat the cherries until they release their juices and come to a simmer, stirring often.  This process takes about 10 to 15 minutes.

In a small mixing bowl, whisk the sugar and cornstarch together until combined.  Pour the sugar mixture into the saucepan and thoroughly combine with the cherries. Reduce the heat to low and simmer, until the filling has thickened, about 2-5 minutes.  Remove from heat, let cool, and pour the filling into a pie crust of your choice.

Bake at 375 F, for 10-15 minutes, or until the crust is golden brown and filling is hot.

Cherry Crumble

Makes 6-8 Servings

6 tbsp Butter

1 1/8 c. Flour

1/2 c. Rolled Oats

6 tbsp Packed Brown Sugar

1/8 tsp Salt

Double Batch Cherry Pie Filling (See above recipe)

Directions:

Preheat oven to 375 F.

Place butter in a large saucepan over medium heat until melted. Remove pan from heat and stir in flour, oats, brown sugar, and salt, until a dry, crumbly dough forms.

Press 2/3 of the crumb mixture into the bottom of 9 inch, square pan, making a firm even layer.  Spread cherry pie filling on top of the crust and sprinkle with the remaining 1/3 crumb mixture.

Bake for 40-45 minutes, or until the top is lightly browned.  Serve warm or let cool.