http://www.durgan.org/URL/?MIJXM 10 July 2011. Bing Cherry Juice.
Eight liters of Bing Cherries were picked at Peddicombe Farm at Winona in the Niagara Peninsula. The cost was five dollars per liter, which is relatively expensive, and the quality was slightly below average this year due to a very wet Spring. The eight liters were made into juice.
The cherries were washed, boiled in water for about 20 minutes, made into a mash with the portable blender, strained twice and placed into jars. The product was then pressure canned for 15 minutes at 10 PSI, for long term storage at room temperature.
Next time this is done, I will pit the cherries before processing, since the mash is hard to strain due to some of the pits cracking. Also at five dollars a liter they are probably too expensive to process economically. My cherry tree did not produce well this year due to adverse weather. The end product has no additives and is a pleasant drink.