I guess that's a reasonable assumption.

"ellen wickberg" > wrote in message
...
> in article 2uXFc.7321$JR4.1872@attbi_s54, DavidJ01 at
> wrote on 4/7/04 10:53 AM:
>
> > I've got about 40-50 lbs of Rainier cherries that I picked up for
pennies on
> > the lb and now I'm trying to figure out what to do with them all. I
> > currently have aproximately 10 lbs finishing up in the dehydrator, and
I'll
> > probably put another batch in later today. BTW, Rainier cherries are
bright
> > yellow & red and are very sweet!
> >
> > Anyway, I was wondering about the effect of using a light colored cherry
for
> > making brandied cherries? My concern is that after pitting the
cherries,
> > the flesh of the fruit starts to darken and may very well have an
> > undesireable appearance. Perhaps thats what BBB calls for dark
cherries?
> >
> > Could I possibly use whole cherries and just make sure I prick them?
> >
> > Thanks
> >
> > David...
> >
> >
> >
> Or maybe because most sweet cherries sold are bings?
> Ellen
> --
>
>