When selecting cherries handle with care to avoid bruising or other damages. Cherries should appear fresh, firm, well matured and well colored for the variety of the fruit. Choose cherries that are large approximately one inch in diameter or larger.
Store cherries unwashed and loosely packed in a plastic bag for up to one week. Sort cherries everyday and remove damaged or spoiled fruit to protect the rest of the cherries. Freezing is another good way to store cherries and can last up to one year, do this by rinsing and draining. Then pack into freezer proof containers or plastic freezer bags; remove excess air and freeze.
Principal uses of cherries are eating out of hand, in salads, cooked in pies, tarts, cakes, jellies, jams, preserves, sauces, pickles and candies. They are used in ice cream, puddings and other desserts, as well as fruit cups. Using a cherry pitter is the easiest way to pit a cherry. Although the task of pitting cherries can be done as simple as taking a straw and pressing it through the center of the beginning at the bottom, the straw will push out the pit and leave a small tunnel.