I am getting ready to start new batch and want to use 10 pounds of fresh cherries.. Unfortunately, I have only been able to get a hold of canned, pitted cherries. Given that the pit constitutes a significant amount of the weight of the cherry, what are your recommendations for the new amount I should add? I have been able to find some info, but nothing exact. There is a USDA guide to farm products that seems to indicate pitted cherries weigh about 70% of unpitted cherries, which would mean 7 pounds. Does this sound right? Thanks for any advice.