Quantity: 1 bushel (56 lbs) yields 26-44 frozen pints, 1-1/4 to 1-1/2 lbs yields 1 frozen pint
Quality: Select bright, fully ripened cherries of dark colored varieties.
1 quart cherries
3/4 cup sugar
1. Wash, stem and pit.
2. To 1 quart (1-1/3 pounds) cherries add 3/4 cup sugar.
3. Mix until sugar is dissolved. Pack into containers, leave headspace, seal and freeze.
Syrup pack: Pack cherries into containers and cover with a 40 percent syrup. For a better quality product, add 1/2, teaspoon crystalline ascorbic acid to each quart of syrup. Pack fruit and cover with syrup, leave headspace, seal and freeze.