Most cherries are harvested with mechanical ”shakers,” devices that resemble huge, inverted canvas umbrellas. Attached to the base of the cherry tree, the machine vibrates enough so the cherries fall onto the canvas.
From there they are poured into tanks of water to cool them to 50 degrees before they are shipped to nearby processing plants. About 25 to 30 trees can be harvested in an hour with a shaker.
– Cherries are a good source of fiber, carbohydrates, vitamin A and potassium.
A 3 1/2-ounce serving ( 2/3 cup) of tart cherries has 70 calories, 830 International Units (16 percent of Recommended Daily Allowances)of vitamin A and 185 milligrams of potassium.
A serving of sweet cherries has 80 calories, 275 IUs of vitamin A (5.5 percent of RDA) and 273 milligrams of potassium.
One-half cup of dried cherries offers 152 calories, 55 IUs vitamin A (1 percent of RDA) and 338 milligrams of potassium.
– When buying cherries, look for plump, shiny fruit with stems still attached, if possible, for the best freshness. Store unwashed cherries in a plastic bag in the refrigerator. Wash lightly just before serving. Cherries will keep for about one week, depending on variety.
– To freeze cherries, wash, pat dry and place in a freezer bag for snacking. Remove 30 minutes before serving.
They have the best texture when eaten still partly frozen. To freeze for pie fillings, pack pitted tart cherries with one part sugar to four parts fruit in freezer containers. They can be kept frozen for up to 1 year.
– To can, wash and stem the cherries. Make a heavy syrup for tart cherries (boil 4 3/4 cups sugar in 4 cups water) or a medium syrup for sweet cherries (3 cups sugar to 4 cups water) and pour hot syrup over pitted or unpitted cherries packed in clean canning jars, leaving 1/2-inch headspace. Seal with lid according to manufacturer`s directions.
Process pints 20 minutes and quarts 25 minutes in boiling water bath. Let jars cool; check seals. Store in a cool, dark place.
