Automatic cherry pitter recs?

It's the season and I'm tired of using the hand held one. Any ideas? Thanks.

Hi,

I am not answering your direct question.

I own several cherry pitters and never use them. Instead, I unfold a small paper clip and use the curved-end to dig-in and lift-out the pit. The resulting cherry looks a heck of a lot better than the tattered fruit from the push the stone out method. I watch tv and just plug away; I find it relaxing.

I also cannot supply an answer, and am hoping that you get a good one, because I too would like to dispose of the individual pitter. Unfortunately, the paper clip in front of the tv sounds like a good approach, but would be disaster with beige carpeting.

I was going to point out a neat trick that I learned this weekend. If you want a cherry puree, you can put the cherries in, pits and all, into a food processor and then strain the pits and other miscellany out. It's intuitive, but I hadn't thought of it until I made some sour cherry lemonades/popsicles.

I was going to point out a neat trick that I learned this weekend. If you want a cherry puree, you can put the cherries in, pits and all, into a food processor and then strain the pits and other miscellany out.

MAG!

This worked? In my experience with Cuisinarts, I would have expected the blade and at least one pit to wedge themselves between the bowl. It mades that awful teeth chattering noise!

Or if the pits are broken, do you know there are low levels of arsenic inside cherry pits? At the least, it may cause an off taste. However, I don't think you want this trace amount in any food when it is preventable.

We have a television in the kitchen, so pitting while watching TV isn't a very messy process. Alternatively, I can be listening to books-on-tape or carry on a conversation with someone. Of course, I can just sit there and think great thoughts.

I started with a small amount to test whether it would work as I was suspicious as well. The pits neither stuck nor cracked, they remained whole and were easily strained out.

MAG,

I make Concord Grape pie filling every fall. To remove the pull, I press the grape between my thumb and index finger, which releases all the pulp with the seeds. The grape skins are kept in a bowl for reintroduction later. The pulp is brought to a boil and all the seeds come rising to the top, which I collect to put into a strainer so I can return as much liquid back to the filling. Once I am satisfied the seeds are out, then I reintroduce the skins and finish cooking. I portion and freeze this for use throughout the year.

I learned about Concord Grape Pie when reading an article by W. Clement Stone. I thought it was tremendously high labor and, given the source, someone who had someone available to do it for them. It is a fun and unusual pie. Though it stains everyone's mouth purple for an hour afterwards.

If this method of seed seperation worked for grapes, it may apply to other fruits.

Cathy,

Given the images of you pitting cherries with a paper clip and making Concord grape pulp implies you have a level of patience that I must lack. I pit about 1 gallon of sour cherries a week during the season and I am skittish with boredom by quart #2. I admire you.

The level of arsenic in cherry pits (and all stone fruit pits) is mild, as long as you're not eating them like candy, and they can be eaten safely when cooked. It's not an uncommon practice to crack these pits and add them to cooked foods in order to contribute another level of similar flavor.

I.E., cherry pits are often added to cherry liquers, preserves and sorbets/gelati (cracke open, cooked and strained out, of course).

Here's a quote from the Cook's Thesaurus (http://www.foodsubs.com/):

Chinese almond = apricot seed = hang yen = dried almond Notes: These aren't really almonds at all, but apricot kernels. They taste a lot like bitter almonds, and have a rich, heavenly almond-extract fragrance. They're mildly toxic if eaten raw, so they should always be roasted or blanched before using. Look for plastic bags of them in Chinese markets. Substitutes: bitter almonds (These are also mildly toxic if eaten raw, so they aren't available in the United States.) OR oil of bitter almonds (just a few drops) OR almonds plus a few drops of almond extract OR almonds (not as flavorful, more oily)

I use cherry pits myself regularly when making cherry preserves and gelato. Much easier to crack than apricot or peach pits.

Also, do you know there are seedless Concords? Nichols has them, though not is as large a supply as the seeded types. I'm in year two with one vine myself, so won't know about their abundance for another year or so.

Hi,

I have used pits in jams and jellies. I am also aware some people have small children, whose tolerance may not equate an adult.

I am gifted annually with 60+ pounds of Concord Grapes, which go into juice, jellies and pie. I also have a few eager beavers available to help me and those skins slip fast.

Most of my sour cherries, I buy in 3-5 gallon pails already pitted ... so we all have our little sources!

I have never heard of arsenic being a problem with stone fruits. Cyanide in them is well recognized. I wonder if the agent of toxicity is being mislabeled in this thread.
http://www.campusprogram.com/reference/ ... anide.html

My mother has a cherry pitter much like this (might be this exact one):

http://www.chefscatalog.com/store/catal ... rod1865549

I've used it and while it does go pretty fast, I found say about 5 pits in one pie's worth of cherries. I wish I had gone back and at least squeezed them to be sure it worked.

Here's another from A Cook's Wares:

http://www.cookswares.com/individual.asp?n=7217

I don't know if it's any better. The issue to me seems to be if the cherry is well oriented when it goes through - basically all kinds of cherries are sliding through and you push the lever down to pop the pit out of it. But you probably have seen hand-pitting that if you try to put the cherry in your pitter sideways it doesn't do a very good job at getting the pit out.

Personally I do the hand thing while watching TV. My Mom, who actually has the cherry tree and feels lots of pressure to use them all, uses the faster hopper kind (I believe the one from Chef's Catalog).

I have no idea if the Cook's Wares one is any better, just feel I've bought some pretty good stuff from them in the past.

Nancy Sexton

Well, I went out and got myself a Leifheit cherry pitter, available on the web for around $35, and at Sur La Table for $39. Apparently Fine Cooking had just reviewed them and liked this.

I was able to pit 3 quarts in about 10-15 minutes, though some of that was part of the learning curve. There seems to be a certain way you have to poink the pitting thingy to get the desired results: pit goes into the hopper, while cherry rolls out into whatever you have there.

The nice thing about this was that I could watch through the clear hopper to make sure the pit went in. Once I figured out the right feel, I was able to pit about 7 out of 10 successfully, the other three I had to nudge the pit out or the cherry out. Still, it was about 4 times faster that the hand held type. Oh, and don't wear white while doing this.

Final review: glad I got it, though it doesn't feel worth $35. Its size and construction feel more like $25, but it's much, much better than doing it by hand. Of course, now the season's pretty much over for sour cherries in this part of the country.