How Do I Store Cherries After Harvest?

Cherries are among the most perishable of all home-grown fruit. A bowl of freshly picked cherries left at room temperature on a warm day will begin to soften and deteriorate within 24 hours. But with the right approach, you can extend fresh cherry life significantly and preserve the surplus from a good harvest for months — whether through refrigeration, freezing or other methods. The key is to handle the fruit as gently as possible and get it cold quickly after picking.

Short-term refrigerator storage

Fresh cherries stored with their stalks intact in a sealed bag or covered container in the coldest part of the refrigerator (typically 1–4°C) will keep in good condition for five to seven days. Do not wash the cherries before refrigerating — moisture on the skin accelerates decay and encourages mould. Wash only immediately before eating. Keep them away from strongly scented foods as cherries can absorb odours. Check the container daily and remove any that show signs of softening or mould before it spreads to neighbouring fruit.

Freezing cherries

Freezing is the simplest and most effective method for preserving a large surplus. Cherries freeze excellently and maintain their shape, flavour and colour well. Wash, dry thoroughly and remove the stalks. For best results, stone the cherries before freezing — frozen cherries are difficult to stone after thawing, and whole frozen cherries release the stone's tannins on thawing, which can make them slightly bitter. Spread in a single layer on a tray and freeze until solid (flash freezing), then transfer to bags or containers. Frozen cherries keep well for up to twelve months.

Drying

Dried cherries have an intense concentrated flavour and keep for up to a year stored in an airtight container at room temperature. Stone the fresh cherries, halve them, and dry in a food dehydrator at 57°C for 24–36 hours, or in an oven on the lowest setting with the door slightly ajar for 8–12 hours, until leathery but still pliable. Dried cherries are excellent in baking, granola and trail mixes. Acid varieties (Morello, Amarelle) are particularly good dried as their sharp flavour concentrates well.

Preserving in syrup or spirits

Bottling cherries in light sugar syrup, or preserving in brandy or Kirsch, produces a preserve that keeps for up to a year in a cool dark place and is outstanding poured over ice cream or used in baking. For syrup bottling, use proper sterilised preserving jars and a water-bath processing method to ensure food safety. For spirits preservation, the high alcohol content does the preserving work without heat treatment.

Jam and cherry compote

Cherry jam requires added pectin (cherries are low in natural pectin) or the addition of lemon juice and a high-pectin fruit such as redcurrants or gooseberries to set reliably. Cherry compote — cherries cooked briefly with sugar and a little lemon juice, not boiled to setting point — is quicker to make, refrigerates for up to two weeks, and also freezes well for later use.