To freeze red sour cherries, sometimes called pie cherries, wash them in cold water, sort, and remove pits. Pack in sugar syrup made by mixing 4 cups sugar to 4 3/4 cups water. For better color retention add 1/2 teaspoon ascorbic acid to the syrup. If freezing cherries for pies, combine 1 1/2 to 2 cups sugar with 4 cups pitted cherries for a 9-inch pie. Add 1/4 teaspoon ascorbic acid, if desired.
Pack fruits in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
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