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For the best »e*ulta-Dr. £ee recommensd adding ascorbic acid powder (vitamin 0) to the syrup. This powder can be purchased at the drug store and weighed accurately there. For 8 pints of packed cherries, he suggests 1.6 grams of the powder. He dissolves this -this amount in one-eifhtH~measuring cup of water before mixing into the syrup.
For best results with sweet cherries as with other products, Dr. Lee cautions against trying to freeze too many at once. Not more than 20 to 26 pints of cherries should be put in a 20 cubic foot freezer at a time, he says. For fast freezing these should be arranged with air space between the boxes, and one side of each box against the bottom side wall of the cabinet for fast freezing. Allow 10 to 12 hours for freezing. After the cherries are frozen, boxes can be packed tightly together for storage in the freezer.
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