The Morello cherries I've grown were a beautiful, bright but also dark red sour cherry that made great pies and preserves. They maintain their color through the cooking process. I grew up with them, and 60+ years later think they make the best cherry pies and I have ever had. We used to sell all we had that we could not use ourselves and had a "wait list" every year.
I've never tried commercially canned ones so am of no help there.
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