How to Make Dried Sour Cherries

Dry sour cherries to preserve them for future use.

Drying sour cherries preserves their flavor beyond the summer harvest season. Before drying, cut the cherries in half. There are two reasons for this: The smaller size speeds drying, and it makes removal of the cherry pit easier. Once dried, your sour cherries will last in a sealed container at room temperature for several months.

Things You'll Need

• Paring knife
• 6 crushed 500-mg vitamin C tablets or 1 tsp. powdered ascorbic acid
• 1 qt. water
• Slotted spoon
• Food dehydrator or drying screens
• Cheesecloth

Instructions

1. Wash and dry the sour cherries.

2. Remove the stems and cut the cherries in half.

3. Pull out the pits by hand and discard.

4. Mix the vitamin C tablets or ascorbic acid with the water. This bath prevents the fruit from browning.

5. Submerge the prepared sour cherries for five minutes in the water and vitamin C mixture.

6. Pull out the cherries with a slotted spoon from the browning prevention bath.

7. Lay the cherries cut side up onto drying screens or on food dehydrator trays.

8. Place the drying screens in the sun in a well-ventilated area. Cover these outdoor drying screens with cheesecloth to keep dirt and birds out. Dry the cherries in the sun for four to five days during daylight hours or until they turn dark and leathery. Dry sour cherries in a food dehydrator at 140 degrees F for 24 to 36 hours.

Tips & Warnings

• Store the dried sour cherries in an airtight container for up to two years in a cool, dry pantry.

References

• Utah State University Extension: Preserving Cherries
• Oregon State University Extension: Fresh, Canned, Frozen or Dried Cherries