When preparing sour cherries for the freezer, wash them first in a water-filled pan. Those that are wormy will float to the top, so they’re easy to discard. Drain the cherries, pat them dry and spread them in a single layer on cookie sheets in the freezer. When frozen, transfer to a freezer container or heavy-duty plastic bag.
When making pies, tarts or jams, it’s easy to remove just the amount you need. If you cut the cherries in half with a serrated knife while they’re frozen, the stones come out easily without the messy juice to stain your hands or work surface. Carol Y., Fostoria, Ohio