There is nothing better than fresh berries. Nothing. And July is the season for getting them when they’re ripe!
Unfortunately, December and January is when they’re most craved… So, like with most things, you have to either go and buy subpar, flavorless fruit, or come up with a better solution. Frozen berries– Ta-Dah!
There is nothing quite as good as “fresh” frozen berries in pancakes, muffins and on your cereal in the dead of winter…
Cherry freezing is done much the same way as I do my blueberry preserving and freezing, with one additional step- you have to pit the cherries.
Some people will leave the pits in the cherries when they freeze them, but that means you have to let the frozen cherries defrost before you can do anything with them. You lose vital juice, vitamins and texture when you do that- even if you’re baking them. I personally find it much better to put in the time to de-pit the cherries now, to enjoy faster, later.
Wash the cherries and let them dry. Then gather your Pitting “Tools”:
Peeler. I have an old fashioned peeler with a pokey end. The new ones don’t really have ends- they’re much safer to carry around, but not much else. If you have a pitter – use it, you are my hero, I am jealous. (I’m not that cool, yet…)
Garbage bag for the pits (it’s a juicy, messy job- do not wear nice clothes).
Cookie pan for the pitted cherries – this will go direct into the freezer for your flash freezing.
The Strainer I use for any time I need to go back and wash up more cherries.
To Pit:
1. Take the peeler/pitter and stab it directly where the seed met the pit on the cherry.
2. With the peeler feel your way along the seed/pit as you push down, until you get to the bottom of the seed. As sour cherries are incredibly small you don’t want to lose any more of the berry than you have to.
3. Then “pop” the pit out of the cherry. It’ll take a few tries to get good, but once you do- you can cruise right along!
4. Throw the pit away, put the cherry on the cookie sheet to flash freeze and pick up the next and repeat.
To Freeze berries:
Lay them on a single layer on a cookie tin. This way all the berries freeze through evenly. Leave them like this for 8 to 24 hours. Then put the berries in zip locking freezer bags, suck out all the air from the bag (this keeps out moisture), seal it, and put back in freezer for some winter-time enjoyment!
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Greta – fun to see our apricots and cherries in your photos and read about what you’ve done with them. Learned this trick in cherry country – Door County, WI. The pros there taught me to use an old fashioned bobby pin – the open “U” shaped ones. They are harder to find but really work. You just stick it into the cherry and pull through. The pit comes out cleanly. Kathryn
Thank you so much Kathryn! I have enjoyed your berries very much. I had read about a trick with a paperclip, but not a bobby pin. Sounds like a great use for bobby pins. If I can find some I will definitely try that next time- thanks for the tip (and the fruits!)
Greta, Today we have started sauerkraut, cherry jam and made your apricot/lemon basil jam, ginger peach and just peach jam. Also, pickled and regular beets. Fun. Made a great discovery. When the cherries were ripe put them into freezer bags whole. Today thawed them and the pits popped right out – easiest ever. Still messy but no tools needed – will always to it this way from now on. Also, forgot that last time we had cherries (2011) we made cherry vinegar from the pits. Doing it this year again – will give you a bottle and if you like it the directions. Kathryn
Oh, wow, Kathryn! That sounds amazing! My mom had mentioned that you froze them whole so it’s great to hear how that turned out. I’m always looking for the easiest route- so that will be it! Absolutely genius. And yes, I would love a bottle of cherry vinegar (and directions, of course!) That sounds amazing.
I made pickled beets the other night- sooo good! I’m very excited about eating them in a few weeks, thank you so much!
I can’t wait for sauerkraut season to begin in my house- maybe this coming week. I bet yours will be delicious!
Jim has a great method of making sauerkraut right in the jar. It works great – never have had a problem with mold like we used to in a crock – do you want the directions? Have a great WARM weekend. You are the first (and only) blog I’ve followed – you do a great job. Very enjoyable. We are taking care of my nieces Beagle for a week… Kathryn
That sounds amazing! I would love the directions. I had seen something like that on-line, but think it’s always better to follow the lead of someone you know and trust!
I am so glad that you’re enjoying my blog- I am certainly enjoying your suggestions and ideas! Enjoy the Beagle
Directions are in the mail – sorry to be so old fashioned – copying and mailing was just easier than typing. TRY to stay cool. KV
I got them! Thanks- I’m excited to try it! As for keeping cool… that’s an uphill battle :c) but trying to do so as well! Thanks so much Kathryn!
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