Cultivation

Canning and pickling — sour cherry

Prunus cerasus L.

Sour cherry fruits are used for dessert canning, which requires consideration of varietal differences between morellos and amarelles. Cherry leaves are used in vegetable pickling as a natural preservative due to their high content of tannins and phytoncides.

In the reference 23 varieties crop Sour cherry, where this is mentioned in the description.

Sour cherry varieties are divided into morellos with dark fruits and colored juice, and amarelles with lighter fruits and colorless juice, which determines the choice of preservation method. The technological process requires careful sorting by maturity and size, as well as accounting for the physiological tendency of the fruits to release a significant amount of juice during sterilization, which leads to shrinkage and requires special packing techniques to eliminate voids.

The use of cherry in vegetable pickling is based on the addition of leaves containing phytoncides, tannins, and organic acids, including salicylic acid. The leaves act as a natural antiseptic that suppresses putrefactive processes and microorganisms, which ensures the microbiological stability of the preserves, and also contributes to maintaining the firm texture of the vegetables and imparts characteristic organoleptic properties to them.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Sour cherry mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.