Preparation Select bright, fully ripened cherries of dark colored varieties. Wash, stem and pit.
Syrup Pack Use cold, 40 percent syrup. For a better quality product add 1/2 teaspoon (1500 mg) ascorbic acid to each quart syrup. Pack fruit and cover with syrup, leaving headspace. Seal and freeze.
For more information, see other unsweetened packs.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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