Pitting party
You can only eat so many fresh cherries at a time, though we do our best to really push the limits in July!
Cherries do not freeze dry very well - they get kind of gummy. So whatever we don’t want to eat fresh have to be pitted and frozen for later treats.
We found we have two different kinds of pitters on our Scullery Shelves in the garage. So I tried them each out and threw out the first kind because it was definitely the culprit that has left too many pits in the past.
Warning: Do not attempt to pit those dark red Cavalier cherries without full hazmat protection! The counter looked like a murder scene. But if you tasted these beauties you would agree, it’s totally worth the mess!
The mess was extra juicy, because with these cherries I hand-inspected each cherry coming out of the pitter and cut each in half, because I found it was a pretty unreliable pit-remover.
We do have a vaccuum sealer machine, but only Steve and Montana know how to use it, so I had to go with the old fashioned “baggie with a straw” solution. I’m mostly impressed that I actually LABELED and DATED these bags!
The Rainier cherries were much more civilized! Also the pitter I used on this fruit was highly reliable, so no additional inspections or slicings were necessary.
This pitter has a smaller, slide-out pit reservoir that has to be emptied more often.
The spring-loaded post just POPs those pits right out no matter what the cherry’s orientation.
6 bags (about 15 cups) of cherries for later!
