High quality, mature sour cherries (Prunus cerasus L., cultivar Montmorency)were freeze-dehydrated, conditioned with one thousand part per million of sulfur dioxide solution spray followed by dry heat at 200 F for 1 minute and compressed with a pressure of 400 pounds per square inch. The samples were vacuum sealed in cans and stored at 100 F and 70 F for 6 months. The samples were analyzed every 2 months for compression characteristics, changes of color, acidity, anthocyanins, and ascorbic acid. Organoleptic evaluations were made for flavor, texture, and appearance of the rehydrated products prepared as pies. The results indicated that freeze-dehydrated sour cherries stored at 70 F maintained higher quality and had a slower rate of change than those samples stored at 100 F. The sulfited sample had a higher quality rating than the control sample.