Recipe: How to Freeze Cherries

You can freeze them plain in bags or containers, as you said. Pit them first, of course.
Here are two other ways of freezing them. They syrup or sugar keeps them more firm.

FREEZING CHERRIES

Cherries, sour
Whole
Syrup pack is best for cherries to be served uncooked.
Sugar pack is preferable for cherries to be used for pies
or other cooked products.

Select bright-red, tree-ripened cherries. Stem, sort and
wash thoroughly. Drain and pit.

Use one of the following methods.
Syrup pack
Pack cherries into containers and cover with cold 50-
percent syrup, (1 cup water to 1 cup sugar) depending
on tartness of the cherries. Seal, label and freeze.

Sugar pack
To 1 quart (1 1/3 pounds) cherries add 3/4 cup sugar.
Mix until sugar is dissolved. Pack into containers.
Seal, label and freeze.

Crushed
Prepare for packing as freezing whole. Remove pits and
crush cherries coarsely.
To each quart (2 pounds) of crushed fruit add 1 1/2 cups
sugar and 1/4 teaspoon ascorbic acid. Mix well. Pack into
containers. Seal, label and freeze.

They make good jam even after frozen.
If packaged so they don't get freezer burn, they should keep a year in a regular freezer. A frost free freezer or one in the fridge will not keep foods frozen as long. Fruits-Most frozen fruits maintain high quality for 8 to 12 months. Unsweetened fruits lose quality faster than those packed in sugar or sugar syrups.