Fresh cherries should be clean, bright, shiny, and plump with no blemishes. Sweet cherries should have firm, but not hard flesh, while sour cherries should be medium-firm. The darker the color, the sweeter the cherry.
Avoid cherries with cuts, bruises, or stale, dry stems. You'll find stemmed cherries less expensive, but be aware that cherries with the stems intact will have a longer shelf life.
Unopened canned cherries can be stored on the shelf up to a year. Once opened, keep the canned cherries in a covered container in the refrigerator and use within one week. Maraschino cherries will last six to twelve months in the refrigerator. Unopened dried cherries will last up to 18 months.
Allow one cup serving of sweet cherries per person when calculating quantities, less for sour cherries.
Store unwashed cherries in a plastic bag in the refrigerator, and wash just before eating. Before eating fresh sweet cherries, leave them out on the counter for a few hours as the flavor is much better at room temperature. Fresh cherries should be consumed within two to four days.
How to Freeze Cherries
You can freeze fresh cherries, but they should be pitted first, otherwise, they will take on an almond flavor from the pit. Beware the juice when pitting cherries, as it will stain clothing. Freeze whole pitted sweet cherries in 40 percent syrup (4 cups water plus 3 cups sugar) with 1/2 teaspoon ascorbic acid (or citrus juice) added per quart of liquid. They may also be pitted and frozen without liquid in plastic bags with all the air removed. Some cooks prefer to freeze separated cherries on a cookie sheet and then pack in bags for freezing.
To freeze sour cherries for pie filling, stir 3/4 cup of sugar into each quart of pitted, whole sour cherries. Pack in rigid airtight containers with 1/2-inch headspace or airtight bags. Frozen cherries will last ten to twelve months in the freezer.