You've just brought home a beautiful bunch of cherries from the farm stand and can't wait to make your grandmother's cherry pie. But first, you have to pit all of those cherries—and you don't own a pitter! No worries, there are two foolproof methods you can employ to rid those cherries of their pits.
The two techniques—the twist method and the poke method—are equally simple ways to pit cherries without a cherry pitter. Each technique requires its own tool, many of which you already have in your kitchen drawer.
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The Twist Method
This method requires something thin that you can insert into the cherry and then twist to remove the pit. Good options are a toothpick, unbent paper clip, hair pin, lobster pick, or a metal orange stick (used for manicures). Insert whichever tool you choose into the stem-end of the cherry. You should feel it hit the pit. Then twist your implement around the pit and pop it out.
It will take you a few cherries to get the feel of it. Be patient, experiment a bit to find the tool and the twisting motion that works best for you, and don't worry about the mangled mess of those first few cherries—they'll still taste good.
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The Poke Method
Of course, with the twist method you are doing some poking, but when you see how this technique works, you'll understand why it's named the poke method. For this procedure, you will need a pastry tip, straw, or chopstick.
Insert whichever tool you've chosen into the stem-end of the cherry and push it through until the pit exits the other side. In a perfect world, the tip or straw hit the pits and pushes them clear through.
A thinner pastry tip works best, since thicker pastry tips, straws, and chopsticks end up taking a fair amount of fruit along with the pit. However, you do need to pay a bit more attention and actually hit the pit on your way through when using a thin tip.
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Using Pitted Cherries
Whichever method you have chosen, once you've completed one cherry discard the pit and repeat with the remaining fruit until done.
Now you are ready to incorporate the cherries in a baked good, throw them into smoothies, make brandied cherries or pickled cherries, or serve them any way other than out-of-hand (pitted cherries are a bit messy to eat that way).
Pitting cherries is also a good idea when you're lucky enough to have too many cherries to use promptly. Using one of the methods, pit the leftover cherries and freeze them to use in recipes later on.