Article: Pour your washed and pitted cherries into a storage bag or glass jar, leaving at least 1 inch (2.5 cm) at the top for the syrup. If you don’t, there might not be enough room for the syrup to cover all of the cherries. Wait for the syrup to cool before adding it to the cherries. Once you’ve opened the bag or jar, pour the syrup into the container so that all of the fruit is completely drenched and the bag is almost completely filled with syrup. Leave about 0.5 to 1 inch (1.3 to 2.5 cm) of space at the top of the container so you can seal it without any syrup spilling over. Be sure to seal the bag or jar so that no air or moisture can get in. Place a label on the storage container before placing it in the freezer so you can remember how fresh the fruit is. While you don’t have to use the cherries right away, try and eat them within a year. If you wait too long, the fruit might not be as fresh. Use freezer-safe tape to label your cherry containers.
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Place cherries in a freezer-safe jar or bag. Pour the cooled syrup into the bag so all of the cherries are covered. Freeze and use the cherries within 12 months.