How to Preserve Cherries

1. Canning:

- Wash the cherries and remove any damaged or bruised fruit.

- Wash the canning jars and lids in hot soapy water and sterilize them in boiling water for 10 minutes.

- Combine sugar and water in a large saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.

- Add cherries and bring to a boil again. Reduce heat to low and simmer for 5-10 minutes, or until cherries have softened but still hold their shape.

- Ladle the cherries and syrup into the sterilized jars, leaving 1/4 inch headspace at the top.

- Remove air bubbles by tapping the jars gently on a countertop. Wipe the rims of the jars clean with a damp paper towel.

- Place the lids and bands on the jars and tighten until finger-tight.

- Process the jars in a boiling water canner for 10-15 minutes, depending on the size of the jars.

- Turn off the heat and let the jars cool in the canner for 5 minutes before removing.

- Let the jars cool completely before storing in a cool, dark place.

2. Freezing:

- Wash and pit the cherries.

- Spread the cherries on a baking sheet lined with parchment paper and place in the freezer until frozen solid.

- Transfer the frozen cherries to freezer-safe bags or containers.

- Cherries can be frozen for up to 6-8 months.

3. Drying:

- Wash the cherries and remove any damaged or bruised fruit.

- Pit and slice the cherries.

- Spread the cherry slices on a baking sheet lined with parchment paper.

- Place the baking sheet in a dehydrator or warm oven at 100-110°F (38-43°C) with the door slightly open to allow moisture to escape.

- Dry the cherries until they are leathery and pliable, about 6-8 hours.

- Store the dried cherries in an airtight container in a cool, dark place.

4. Making Cherry Jam or Jelly:

- Wash and pit the cherries.

- Combine the cherries, sugar, lemon juice, and pectin in a large saucepan and bring to a boil over medium heat.

- Reduce heat to low and simmer for 15-20 minutes, or until the mixture has thickened.

- Remove the jam from the heat and let it cool for a few minutes.

- Ladle the jam into sterilized jars, leaving 1/4 inch headspace at the top.

- Remove air bubbles by tapping the jars gently on a countertop. Wipe the rims of the jars clean with a damp paper towel.

- Place the lids and bands on the jars and tighten until finger-tight.

- Process the jars in a boiling water canner for 10-15 minutes, depending on the size of the jars.

- Turn off the heat and let the jars cool in the canner for 5 minutes before removing.

- Let the jars cool completely before storing in a cool, dark place.

These methods will allow you to preserve cherries and enjoy their delicious flavor all year round.