We`ve done gallons of cherries this year. The amount of work is almost enough to lose your mind – and part of the reason why they taste so great come fall.
Our friend Margaret freezes cherries and makes wonderful pies with them. She uses a paring knife to pit them – I give her mad respect for that. I`m not so sure I`d have the patience (or skill).
We use a $4 cherry pitter and while some may consider it a cheat, I couldn`t live without it. It`s still a pile of work but far easier.
Line the cherry up in the scoop (you don`t have to put the stem at the top or bottom but it does make for a prettier cherry) and depress the pin. While it can be a bit messy, the seed comes out the bottom (often needed a hand to remove itself from the flesh of the fruit).
It`s all fairly straightforward – take a look at the photos below: