How can I preserve the cherries to make a pie later? Can I make the filling now and freeze it? (and, no, I've never made a cherry pie before :) ). Does anyone have a suitable recipe? I like their slight tartness and my mother says tart cherries make the best pies.

I've also read here that some people find Nanking cherries very small, the size of currants. Either my currant are really tiny or my cherries are large. Which one is it?

Thank you for any help!
Bellatrix

How to freeze cherries: http://nchfp.uga.edu/how/freeze/cherry_sweet.html

Cherry Pie Filling for canning (or freezing):

http://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html

Dave

Oh, and what are those white cherries?

I pitted the cherries and it was quite a bit more difficult than expected. :) Still, I managed to pit and freeze them (it looked like a massacre had happened). I made the world's smallest cherry pie this weekend, but...it was the best tasting cherry pie I'd ever had. Nanking cherries make EXCELLENT pies. Bird netting is going up next year. I'm not sharing with the catbird. The pie was also very well received, so it was completely worth the effort.

The white cherries in the picture are white nanking cherries. I have both white and red bushes (but prefer the red).

Thanks again,
Bellatrix