jsf Solutions

Helping you enjoy fruits.

Preserving Tart Cherries
Freezing Sour Cherries: Select bright red cherries. Wash, stem and pit cherries. Pack using one of the following methods.
  • Sugar Pack - Mix 1 part sugar to 4 parts cherries. Pack cherries into containers. Seal label and freeze.
  • Syrup Pack - Prepare syrup. Pack drained cherries into plastic freezer boxes. Shake the container gently to pack cherries. Cover cherries with syrup, leaving ½ inch space at top. Seal, label and freeze.
Freezer Pie Filling " Makes pie fillings from fresh fruit to freeze for later use. Double, triple or quadruple the recipe as needed. Try using cherries, peaches, or pears. Ingredients
  • 4 cups cherries, pitted
  • 3 tablespoons tapioca
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
Directions: Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.

Loosely cover filling with the lining foil or paper. Freeze until firm. When firm, remove from pie plate and wrap tightly. Return frozen pie filling to freezer.

To prepare pie for baking: For each pie prepare a two crust pastry. Line 9 inch pie plate with pastry. Remove freezer wrap from frozen shaped pie filling. Place in pastry lined 9 inch pan. Dot with 1 tablespoon butter and, if desired, sprinkle with cinnamon. Adjust top crust and finish pie as usual. Bake at 350 degrees F for about 1 hour or until syrup boils with heavy bubbles that do not burst. Note: With such fruits as peaches, pears or cherries, you may want to stir about 1/2 teaspoon ascorbic acid into sugar before combining with fruit.

Please register and we will notify you when we have Tart Cherries available.