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37 Comments
NorthwoodsDan
August 3, 2017
I have four sour cherry trees so I have to pit ALL OF THE CHERRIES. I hate it. The easiest and best method I've found is to use a drink straw (like you would get at a fast food restaurant), cut the straw in half, and come from the "top" where the stem was straight through to the bottom into a bowl. This method works really well and I don't have to spend any money on a fancy cherry pitter.
mary
July 9, 2016
I used this today for big sweet cherries. The skin was so thick it didn't work very well. Finally, I found to "poke" a hole through both sides of the skin first. Then it worked great, and went very fast. I haven't tried this yet on tart cherries. I assume for those, it will work great.
jpriddy
May 20, 2015
A cherry pitter is one of very few gadgets I have. What you have made is a tidy cherry pitter—yes, it's cute and clean. So is mine.
Cardigan_Sue
July 14, 2014
Tried this with a kombucha growler, whose opening was apparently too big. Ended up with a cherry stuck in a bottle, pit and all. Whoops.
bookjunky
July 11, 2014
That's brilliant. I have a terrific cherry pitter but I love this idea. Have to file this away for future reference.
Nancy H.
June 12, 2014
My husband and I usually pick, pit, and freeze about 20 pounds of sour cherries on the first day the season opens ... and of course make a pie. It's a marathon. We've found that using a pencil with the eraser removed does a good job on removing the pits, the metal band and the cherry pits' pointy little butts are a good match. Haven't tried doing this over a bottle but it makes good sense to make the mess a little less.
cookycat
September 11, 2013
Every year my mother made sour cherry jam and froze cherries for pie. She and my father would pick the cherries and my cousin and I would pit the cherries. She paid us a nickel for every hundred cherries we pitted.
virgieandhats
June 28, 2012
In my family we always use hairpins (not bobby pins, but the thinner, more flexible hairpins that you use to secure your bun). You kind of hold it in your hand between the thumb and middle finger, with the index finger between the two prongs of the pin. Put the loop this forms through the stem end, hook the pit, and pull it out all neat-like. Works great on pie cherries, which we freeze by the bucketful!
Michele H.
June 28, 2012
Another, quicker method - for fast pitting if you don't care about a bit of mess or the looks of your final result, put your cherries on a cookie sheet and squash them with a heavy skillet until you can feel the resistance of the pits. Pick up the skillet and pick the pits out. You'll wind up with slightly squashed halved cherries (works on olives, too.)
Michele H.
June 28, 2012
I'll third the paper-clip method: works on any tiny stone, including olives. Here's how: unbend the paper clip until it looks like a flat S. Insert the curve of whichever side is sized appropriately into the area near the stem. Push it past the pit (a little more than halfway into the cherry or olive,) twist it so you "catch" the pit in the curve of your safety pin, and pull the pit up through the hole in the stem.
My son, at age eight, could pit a quart of cherries in about a half an hour this way. (I'm a wee bit faster.)
My son, at age eight, could pit a quart of cherries in about a half an hour this way. (I'm a wee bit faster.)
zora
June 28, 2012
Sour cherries are much smaller in diameter than the sweet cherries pictured, and would probably get pushed down into a beer bottle by the force of pressing the chopstick. As long as you have to pit each cherry individually, the paper clip method works as well as anything. But when you are pitting large quantities of cherries--like I do every year to make preserves, investing in a less labor-intensive tool makes sense. I bought a [url="http://www.chefscatalog.com/product/93600-leifheit-cherry-stoner.aspx?utm_source=shopping&utm_medium=shopping&utm_content=93600&utm_campaign=Leifheit%20International%20USA&sourcecode=CW4CS4007&gdftrk=gdfV23800_a_7c2214_a_7c9323_a_7c10094"]Leifheit cherry pitter[/url], and though you have to eyeball each cherry to make certain the pit wasn't retained, which happens regularly, it does save considerable time. A pitter that does four cherries simultaneously does sound intriguing.
jtrueblood
June 28, 2012
Great idea! Also fun to read about all the innovative ways people have devised for doing this task. I used to smash cherries with the side of a knife to get the pits out, kind of like smashing garlic to get the skins off. It worked well, but I ended up with cherry juice stains everywhere. I have a cherry pitter now, which does 4 cherries @ once. I do love it, even though I use it only once a year.
magdance
June 27, 2012
I find it easy to pit sour cherries by hand, and they leave no stain. It takes about one news broadcast to pit three pounds.
kiki-bee
June 27, 2012
I have a surplus not only of cherries, but of empty beer bottles and chopsticks as well. Perfection. No more spending hours pitting cherries for jam by hand...
Aliwaks
June 27, 2012
I actually do have a cherry pitter but it doesn't work well with sour cherries or these kind of amazing cherries I've been getting at our farm stand called "pie cherries" they taste like pie, they are samll and pretty soft...have a quart at home I've been eyeing trying to figure out the best way to pit them so they were still pretty (they are goregeous they look just like cherryhead sour candies) trogolodyte that I am I often resot to either squishing them under my knife or squeezing teh pit out with my fingers... the chopstick method seems much more gentile, and I do have a cute little bottle that once held anchovies.
somewine
June 27, 2012
Well, OK then. The simplest ideas are the bestest! And, of course, I read this after spending ten minutes staining my hands, wasting cherry flesh and generally being frustrated about not having a cherry pitter preparing cereal this morning. I need to read my email earlier...
Rose L.
June 27, 2012
What a great idea for sweet cherries. For sour cherries, which are much softer, I use a large hairpin stuck into a champagne cork which fits into the palm of my hand. The looped end of the hairpin gets inserted into the stem end of the cherry and lifts out the pit, maintaining the shape of the cherry. I don't like cherry pitters as they tend to mash the cherries and sometimes pass through pits which are smaller--a real danger. Love the idea of filling the sweet cherries with chocolate. I sometimes fill the sour cherries with red currants and make a "churrant" pie! More sugar is needed as currants are even more tart than sour cherries. This keeps the plump shape of the cherry after baking and gives an extra burst of juicy flavor.
Coffeecat
June 27, 2012
When I first saw the photo I thought you were using a cinnamon stick, not a chopstick. I like the flavor possibilities of a cinnamon stick and besides, my jar of bark has been laying around long enough!
Margaret M.
June 27, 2012
I pit cherries using a drinking straw -- a tip shared with me by a cherry grower at our farmers market. But a chopstick is a great idea, too. Happy cherry season!
Lucia F.
June 27, 2012
I may be nuts but the first thing I thought of when I saw the small hole that is left is why not fill it with chocolate! You have to agree that it would be pretty tasty! It would be the reverse of a Chocolate Covered Cherry! SCORE!
sarabclever
June 27, 2012
I've heard that an opened-up paper clip is the fastest way to go, and leaves the cherries most prettily intact. I haven't had the nerve to try it, or maybe I just lack the get-up-and-go since I do have a cherry pitter already. But it's a neat idea (as is this)!
Lauren S.
June 26, 2012
a three-pronged potato fork also works beautifully. in fact, i thought that was our cherry pitter growing up. stick the fork in, give it a twist, and out pops the pit!
fiveandspice
June 26, 2012
How have I never-...oh my goodness...well...I sure could have used this yesterday! :)
Vid M.
June 26, 2012
is that a beer bottle? or just a cute little glass bottle that I need to have?
threefresheggs
June 27, 2012
Ha! Having to get the little bottle *is* probably more expensive than a cherry-pitter! Mine cost four bucks, is one of the few 'single-use' items I have in my NYC kitchen, does olives too, and is totally worth the 8 sq inches it takes up in my drawer. Not that I don't like clever, I'm just sayin'...
singing_baker
June 26, 2012
Amazing idea! spent an hour last week pitting sour cherries for a pie. Never again!
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