Sour kind of cherry is used in different ways such as frozen type, but we need to know how we can freeze them and when is the best time to harvest them.
sour cherry shop
The frozen type of cherry is not harvested, first, we should harvest the cherry fruit then we turn it into frozen, and here is how cherry is harvested. July and August are busy months for berry pickers in Saskatchewan. Strawberries start in July, followed by Saskatoon berries, raspberries, and finally tart cherries. Tart cherries are my favorite of the four varieties. Yes, it’s a lot of work, but it’s worth it. We love them so much in our house that my son and I ate 4 cans of tart cherry jam in a month. This should be your year-round supply. Processing sour cherries is a nerve-wracking job for a beginner. Tart cherry farms are not as popular as other fruits (at least in our area), so finding a place to pick them can be tricky. The idea of pitted cherries is intimidating. Is cherry pit worth the money? How to peel pitted cherries? What can be done with cherries? In this blog, I answer all these questions and more. My cherry-picking expedition in 2017 was divided into two parts. The first one is on my mother-in-law’s property with her 20-foot tall cherry tree. The stairs were short, the cherries were tall, and the birds ate each cherry willingly before he could pick them. Because birds love cherries as much as I do, I had to pick them before they were fully ripe. Luckily, I like them so much and I didn’t notice much of a difference in taste. If you prefer riper cherries, store them in the refrigerator for a few days to keep them ripening. If you’re picking from a big tree, like me, take it clean and safe! Keep track of your rank. Although I hate it when birds eat my cherries, I can leave them with bigger berries. In the image below, I have shown the different stages of ripening tart cherries. If you have a lot of birds, you should pick cherries when they are tier three and tier 4 if you don’t have birds. 
sour cherry juice
Tart cherries are ripe when they can be easily separated from the stalk. There is nothing better than picking a whole cherry tree under the summer sun. Cherries are surprisingly easy to process, but it takes a long time to remove the pits. If you don’t have a cherry pit, I recommend watching a movie on Netflix and asking a friend to help you. First, rinse the cherries with water, and then peel them from the stones. Here is a short video showing how I use a knife to pit cherries. My mom likes to wear gloves to protect her hands. Give at least one hour per bucket to peel your cherries. If that’s not for you, here’s a link to a small and large cherry pit. I have not personally used either of these two products, but the reviews are very positive. Once you’ve removed all the cherries, you need to decide how to store them. I like to make a few jars of jam, and freeze the rest in portions for cakes, desserts, and mix it into yogurt and oatmeal in winter. I freeze cake frosting in large freezer bags, which I mix with sugar and fruit preservatives. You can skip the sugar and preservatives, but they will help keep the color and flavor. I also made a pie filling by toasting 6 cups of cherries with 2 cups of sugar and 1/2 cup of flour. You can also use more sugar if you like. I serve the cake with ice cream to balance out the sweetness. You can find the full recipe here: The Easiest Sour Cherry Pie. The rest of the cherries are divided into 4-cup portions and frozen for later use. The cherry-picking season runs from July to August. 
sour cherry recipes
Even if the fruits are bright and seductive at hand: take your time! Depending on the variety, the fruits change color when fully ripe. The most common varieties turn light red, then dark red, and then black. Ripe fruits contain the highest proportion of vital substances. You can recognize them by the following characteristics:
- deep dark red to almost black
- succumb to the touch of a finger
- have a high juice content
- can easily detach from the stems and “wants” to be plucked
Tart cherries have a tart flavor that is generally considered too tart to eat neat, but the tart fruit lends itself well to preparations with sweeteners. Despite its tartness, the fruit is often eaten fresh in some European and Middle Eastern cultures. Tart cherries can be canned in sauces, reductions, and glazes, and are commonly used to flavor barbecue sauces, balsamic glaze, or even chopped into the gravy. Cherries can also be made into jam and chutney and spread on roast meat, bread, or vegetables. Tart cherries retain their bright red color throughout the baking process and are popular for use in pies, cakes, tarts, muffins, cinnamon rolls, and puddings. They can also be pickled as a sweet and sour condiment, or dipped in sugar, marinated in alcohol, and made into a thick syrup for cocktails, lemonade, and ice cream. In addition to fresh preparations, sour cherries can also be dried and added to salads, mixed with yogurts, or added to muesli. 
sour cherry cake
Tart cherries pair well with vanilla, dark chocolate, bourbon, cinnamon, mint, cheeses like ricotta and goat cheese, meats like poultry, duck, pork, and lamb, fruits like oranges, apricots, cranberries, blackberries, plums, and lemons, and nuts like pistachios and almonds. Whole unwashed tart cherries are highly perishable and will only keep for 3-7 days if refrigerated with stems intact. Cherries can also be pitted and frozen for longer use. A sour type of cherry is very delicious and useful in making different desserts, also we can freeze them to be long-lasting. Smaller than sweet cherries, tart cherries are plump, round, or oval in shape that hang from thin, elongated, wiry green stems. The skin of the fruit is thin, smooth, shiny, and smooth, and has bright red tones. The skin should also be fairly taut, with no signs of bruising or wrinkling, as this is a sign of rotting cherries. Under the surface, the flesh is watery, sweet, bright red to yellow, with a small cream-colored hardcore. The seed, also called the kernel, must be discarded before consumption. Tart cherries are inherently tender and require gentle handling to maintain quality and texture. The high acid, low sugar fruits take on a tart, tart, and tannic flavor that blends with light fruity and sweet undertones. Tart cherries, botanically classified as Prunus cerasus, are the common name for many different varieties of sour and tart fruits that belong to the Rosaceae family. The bright red fruits grow on trees 4 to 10 meters high and are a natural hybrid of Prunus avium and Prunus fruticosa cherries. Tart cherries are also known as tart cherries and tart cherries. Most tart cherries are self-pollinating, with each variety producing fruits with varying degrees of tartness and flavor. There are over 300 tart varieties of cherries, two of which are the most common: sour cherries and Amarillo cherries, with sour cherries popular in Europe and Amarillo cherries commonly grown in North America. There are several varieties in these categories, including Balaton, Early Richmond, Northern Star, and Montmorency. 
Tart cherries are only available a few weeks of the year and are hard to find fresh as they are very perishable and tender. The fruit is also harvested by machine, sometimes resulting in bruised or discolored berries, making them difficult to sell in markets. Tart cherries are mostly frozen or processed into syrup or puree immediately after harvest. You can probably buy cherries in baskets from the market. I put mine in a bucket of water because for commercial use they are shaken off the tree rather than picked by hand. In any case, you should quickly rinse them with cold water to clean them. Last year I complained about not having a pitter and had to bring out my inner MacGyver and improvise with a pen.
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