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How to preserve cherries

When you have a variety of cherries, there are many ways to preserve them so that you can enjoy them for months to come. Try preserving cherries to keep a stock in your pantry for pies, desserts or other baking needs. Make maraschino cherries for a tasty treat or addition to cocktails. You can even easily freeze large batches of cherries to add to smoothies or to use in recipes later on the road.


[[[[Edit]Preserved cherries

  • of cherries, either sour or sweet, stemmed and sprouted
  • of water
  • 1
    .5 to 2 cups (300 to 400 grams) of white sugar

Make about 32 ounces (2 pints) of canned cherries

[[[[Edit]Maraschino cherries

  • of maraschino liqueur
  • 16 grams of sour cherries, stewed and coarse

Makes 16 grams of maraschino cherries

[[[[Edit]Frozen cherries

  • of cherries, stemmed and coarse


[[[[Edit]Making canned cherries

  1. Rinse, pit and strain your cherries. For preserving cherries you can use either sweet or sour varieties. Rinse them under cold water and remove all stems and pits. To pit the cherries, cut them out with a knife or invest in a cherry spit to help you dig faster. When processing cherries, discard any that is grassy or rotten. Place the cherries on the side on a clean towel when done.[1]
    • cherries will fill a 16-ounce (1 pint) jar.
    • Use sweet cherries, such as rainier or bing, for desserts or to eat on your own.
    • Use sour cherries, such as early richmond or morello, for future pie filling and Danish production.
  2. Make a simple syrup to store cherries in. Because cherries are already so sweet, you can use less sugar in your simple syrup than you normally would. Depending on what you prefer, use 1.5 to 2 cups (300 to 400 grams) of white sugar and water. Heat the sugar and water in a saucepan over medium heat, stirring occasionally until all the sugar has dissolved. Remove the pan from the heat when done.[2]
    • If you want soft cherries, boil them in the simple syrup for about 5 minutes before removing the pan from the heat. Otherwise, you do not need to cook cherries at all.
  3. Add about syrup to each jar. Your cherries will fill 32 ounces (2 pints), and you can split these ounces between different sizes of jars. Pour syrup into each jar you decide on.[3]
    • Be sure to use clean jars with tight lids.
  4. Fill each jar to the top with cherries. Take your stewed and coarse cherries and fill each jar to the brim. Once you have done that, click on the jar on the bench or table several times to help the cherries sit in place. If there is excess space after doing this, go ahead and add some cherries.[4]
    • Wash your hands before working with cherries again.
    • How packed you make each jar is up to you. It does no harm to really fill them there. The only risk you run with easily filling cans is that you may run out of simple syrup and have to earn more, but even that does not take much time.
  5. Pour more syrup into each jar and leave the main space. Once the cherries are in the jars, add simpler syrup to each one. Stop filling the bowl when the syrup reaches the top area.[5]
    • This extra space is important to keep your cherries safe during the hot water bath. Overfilling the jars may cause them to break.
  6. Process cherries in a hot water bath for 15 minutes. Fill the water bath halfway with water and heat it up. Put the filled and sealed jars in the bath, then add more water to cover all the jars. Put the lid on the jars and let the jars work for 15 minutes before removing them with rubber bars or a can lifter.[6]
    • If you do not have a hot water bath, use a large, deep pot with a lid instead. Use a thermometer to make sure the water gets to.
  7. Keep unopened, canned cherries in your pantry for up to 2 years. Store jars of cherries in a cool, dry place. If they are not open, they will last for 18 to 24 months, or maybe even longer. Once opened, store them in the refrigerator for 5 to 7 days.[7]
    Preserving Cherries Step 7.jpg
    • If cherries have an odd smell when you open the jar or develop mold, discard them immediately.
    • Label “Date Made” on each cherry.
    • Use canned cherries to make pies and other baked goods. You can also spoon them over ice cream or mix them in a milkshake.

[[[[Edit]Making Maraschino cherries

  1. Rinse, pit and steal 16 grams of sour cherries. The morello cherry is the most famous sour cherry, but you can also use the montmorency cherry or the early richmond. Rinse the cherries under cold water and remove all stems and pits. To remove the pits, cut them out with a sharp knife or use a cherry spit to speed up the process.[8]
    • You can buy a cherry pitter online or at a home improvement store for less than $ 10.
  2. Swims of maraschino liqueur on the stove. Measure out the liqueur in a saucepan and simmer it over medium-high heat. Stir occasionally to prevent the liqueur from burning.[9]
    • If you do not like maraschino liqueur, you can also use equal amounts of bourbon or brandy to preserve your cherries.
  3. Add the coarse cherries to the falling liqueur. When the liqueur drops, transfer the stalked and coarse cherries to the saucepan. Stir them in to coat them with the liqueur.[10]
    • Be careful not to burn yourself on the hot pan.
  4. Remove the pan from the heat and allow the mixture to cool. After adding the cherries, turn off the heat and remove the pan from the burner. Let the cherries and liqueur cool for about 30 minutes.[11]
    • If you were to add cherries to the jars immediately, the heat could cause the glass to break.
  5. Transfer the cherries to a glass jar and then cool them. Use a 16-ounce (1 pint) jar or 2 8-ounce (1/2 pint) cherries for cherries. Carefully spoon cherries and liqueur into the jar and then seal the lid tightly. Put cherries in the fridge immediately.[12]
    • Maraschino cherries provide amazing gifts. Double or triple your batch and do extra to give away to friends and family.
  6. Let the cherries massage for 2 to 3 days before eating them. The longer the cherries soak in the liqueur, the more flavorful they become. You can even let them sit for as long as two months before opening them. Just make sure to keep them in the fridge so that they are safe to eat.[13]
    Preserving Cherries Step 13.jpg
    • If you eat cherries too early, chances are good that the flavors have not had time to mix yet. They will be safe to eat, but they do not taste as good.
  7. Use opened maraschino cherries within a year. If you keep the opened jars in the fridge, the cherries should be good to eat for 6 to 12 months. But if you notice any shape or strange tastes, you should get rid of them.[14]
    • Label the bowl with “Date Made.” This will help you remember to use them before they go bad.

[[[[Edit]Making frozen cherries

  1. Stalk, pit and sort the cherries before freezing them. Freezing cherries is a good option for when you have fruit that you can not use before it goes bad. There is no limit to how few or how many you can freeze, other than your available storage space. Remove the stems and pits and discard any mushrooms that are spongy or rotten.[15]
    • Do not rinse the cherries before freezing them. The water will affect the skins and can change taste and texture after they are frozen.
    • You definitely do not need to remove the stems and pits from the cherries, but it will make it much easier to use them later because you will not have to take the time to do so then.
    • Use a cherry pitter to speed up the process. If you do not have a pitcher, use a sharp knife to cut out the pits.
  2. Spread cherries on a baking sheet and freeze for several hours. Make sure there is some space between each cherry so that they do not freeze in lumps. Arrange them in a single layer on a baking sheet and then place the sheet in the freezer for 2 to 3 hours.[16]
    • Freezing cherries on the tray before transferring them to the storage bag keeps the cherries separate, making it easier to remove as many as you need for a particular recipe. If you put fresh cherries in a bag and freeze them, they would form a huge mass.
    • If your freezer is not deep enough to hold a baking tray, you can also use a plate.
  3. Transfer the frozen cherries to a plastic bag or freeze-proof container. When the cherries have frozen through, remove them from the baking sheet. Put them in a large resealable plastic bag or a container with a lid that can go in the freezer. Put the bag or container back in the freezer.[17]
    • If you use cherries regularly for things like smoothies, divide them into medium-sized bags to make your smoothie making a little easier. That way, you don’t have to take out the whole bag every time you need a handful of cherries.
  4. Use cherries within a year after freezing them for best taste. Cherries will be safe indefinitely, but the taste will begin to diminish after 12 months. To thaw the cherries, place them in a bowl on the counter and let them thaw until they are no longer frozen, which should take about 30 minutes.[18]
    • Label the bag or container with “Date Made.”


  • You can also dry cherries if you have a dehydrator.
  • Always store your cherries in the refrigerator until you are ready to preserve them. This will keep them fresh longer than if they were sitting out on the counter.[19]

[[[[Edit]Things you need

[[[[Edit]Preserving cherries

  • Cherry Pitter or knife
  • Saucepan
  • Measure copper
  • Glass jars with lids
  • Water bath or deep pot with lid
  • Silicone rods or can lifters

[[[[Edit]Making Maraschino cherries

  • Cherry Pitter or knife
  • Saucepan
  • Measuring cup
  • Glass jar (s) with lid (s)
  • Spoon

[[[[Edit]Freeze cherries

  • Cherry Pitter or knife
  • Baking sheet
  • Resealable plastic bags or freeze-proof containers


  1. http://www.simplebites.net/canning-101-sweet-cherries-for-winter-days/
  2. http://www.simplebites.net/canning-101-sweet-cherries-for-winter-days/
  3. https://www.simplycanning.com/canning-cherries.html
  4. https://www.simplycanning.com/canning-cherries.html
  5. https://www.simplycanning.com/canning-cherries.html
  6. http://www.simplebites.net/canning-101-sweet-cherries-for-winter-days/
  7. https://www.stilltasty.com/fooditems/index/16756
  8. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  9. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  10. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  11. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  12. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  13. https://www.thekitchn.com/recipe-review-melissa-clarks-d-58189
  14. https://www.stilltasty.com/fooditems/index/17645
  15. https://www.thekitchn.com/how-to-choose-and-store-cherri-151061
  16. https://www.thekitchn.com/how-to-choose-and-store-cherri-151061
  17. https://www.thekitchn.com/how-to-choose-and-store-cherri-151061
  18. https://www.stilltasty.com/fooditems/index/16752
  19. https://www.thekitchn.com/how-to-choose-and-store-cherri-151061

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