To freeze, select firm, ripe cherries; rinse and drain the cherries. The cherries can be frozen whole with stems or in with a dry sugar pack.

To freeze whole with stems, spread the cherries in a single layer on a baking sheet. Freeze until firm. Pack into freezer-proof containers or plastic freezer bags; remove excess air, cover or fasten tightly and freeze.

To freeze with a dry sugar pack, ad 1/3 cup sugar for each pint of cherries; toss lightly to coat cherries with sugar. Fill freezer containers or bags; shake to pack fruit. Add cherries to fill containers or bags; cover or fasten tightly and freeze.

To can fresh cherries, select firm ripe cherries, rinse, drain and remove stems and pits if desired. Pack cherries into clean, hot canning jars and cover with medium hot syrup (1 1/2 cup sugar to 2 cups water), leaving 1/2-inch headspace. Seal according to manufacturers directions.

Place jars on rack in canner. Process for 20 minutes for pints and 25 minutes for quarts in a boiling water bath with water 2 inches above jar tops. Remove jars from canner. Cool away from drafts.