Cherry takes its rightful place in home preservation. Having processed strawberries and cherries, you can prepare several jars of this berry.
It grows in almost every garden, so it is sold at an affordable price.
Preserving cherries in their own juice for the winter is a much simpler process than making jam or jam.
This preparation will help to create a lot of delicious dishes, including dumplings with cherries, pies and pies with sweet filling. It will come in handy in the preparation of compotes and jelly.
You can decorate cottage cheese, semolina with such a cherry or just eat a few fruits just like that. It was not subjected to prolonged heat treatment, therefore, it retains its shape, smell and taste. In addition, there are plenty of vitamins in it.
Cherry in own juice for the winter - general principles of preparation
Fresh cherries need to be washed and sorted out. We leave only the whole fruit, without wormholes.
It is advisable to hold the berries for half an hour or an hour in cold and salted water, so that later they will not meet an unlikely worm in the finished product.
The most time-consuming process in the preparation of cherries in their own juice for the winter is the removal of seeds. The easiest way to do this is with a special device. But if it is not, then a toothpick, pin, pin, or even a nail file will help. Bones must be removed carefully so as not to crush the fetus.
The further process depends on the formulation.
Jars and lids should be prepared in advance. They must be washed with hot water and soda and steamed. Then the container is turned over and dried to dryness.
Jars of cherries need to be sterilized. You can do this:
one). In a gas or electric oven. It turns on only after the banks are already inside. The usual sterilization time is 20 minutes. Most often, the process occurs at a standard temperature of 180 degrees.
2). In a saucepan with water. The dishes are taken larger to fit in at least four jars. At the bottom of the pan should be a cotton towel, a thick cloth or a wooden mug. You need to do this for your own safety: the banks will definitely not burst when heated.
Glass containers are placed in a saucepan, cold water is poured and heating is turned on. The liquid should not reach the neck of the can for two centimeters. Water cannot get into a jar.
After boiling, a half-liter container with cherries is in the water for about fifteen or twenty minutes. Sterilization time per liter containers - up to half an hour.
For the preparation of preservation, you will need sugar and cherries. In rare cases, starch and water are added.
A large spoon, a container for pits, an enameled saucepan, a ladle, a colander, potholders and towels will come in handy.
When rolling cherries, it is advisable to observe such proportions: for every kilogram of fruit, a glass of sugar is needed. You can do this: in a liter jar three tablespoons of sugar.
Especially ripe and juicy fruits can be preserved without sugar.
Jars of cherries are turned over, wrapped in something warm and large. They should be left as such until the roll has cooled completely.
Preservation is stored in a dark and cool place: a cellar or pantry.
Recipe 1. Cherry in its own juice for the winter "Fresh berry"
Ingredients:
• sugar - three tablespoons. per liter jar;
• cherry.
Cooking method:
We sort out the cherry, remove the spoiled berries.
Soak it for half an hour in salted water.
Rinse the fruits thoroughly under running water.
We transfer to a colander and let the liquid drain.
In a sterilized and dry jar, pour a spoonful of sugar. Then we fill it with cherry half. Shake lightly so that the fruits lie denser.
Add another tablespoon of sugar.
Fully fill the jar with cherry, shake.
Pour another spoonful of sugar on top. It should be noted that if the cherry is very acidic, then the sweet ingredient can still be sprinkled.
We cover the jars with lids.
We sterilize in hot water for about 15 minutes. We start the countdown by boiling the liquid.
You can carry out this operation in the oven. Banks need to be kept there for 20 minutes at standard temperature.
Tightly roll the lids. Turn the container with the cherries. Do not forget to wrap the jars well.
Recipe 2. Cherry in its own juice for the winter for making desserts
Ingredients:
• one kg of ripe pitted cherries;
• 0.3 kg of sugar;
• 50 ml of water;
• two tablespoons starch;
Cooking method:
The berries are covered with sugar and put on medium heat.
Boil the cherry for five to seven minutes after boiling the juice.
Remove the vessel from the fire.
We breed starch in cold water. There should not be a single lump. Add it to the hot, but not boiling juice with cherries.
Again we place the dishes with fruits on the fire and wait for boiling. Turn off immediately.
We spread the cherry in our own juice for the winter in clean jars, twist, cover and wait until they cool.
We hide the container away and open no earlier than late autumn.
Recipe 3. Cherry in its own juice for the winter "Winter sweetness"
Ingredients:
• sugar - four tablespoons per can of 0.7 l;
• cherry.
Cooking method:
Prepared cherries are placed in a jar with a layer of approximately four centimeters.
Pour a tablespoon of sugar with a pea.
Then we proceed in the same way: put a layer of cherries and sprinkle sugar on a spoon. Berries can be pressed very slightly.
Juice formed in the bowl where the fresh cherry lay. Pour two spoons on the surface of the fruit.
We cover the filled glass containers with lids and send to the oven for 30 minutes.
We take out hot cans, covering our hands with a tack or a towel.
We twist, turn and cover with something warm.
We already hide the cooled banks on a shelf in the pantry or cellar.
Recipe 4. Cherry in own juice for the winter "Country recipe"
Ingredients:
• two kilograms of cherries;
• half a kilogram of sugar.
Cooking method:
We pour pitted cherries into a large saucepan. Pour sugar and mix gently with a spoon or spatula.
We need to try to see if the sweet juice that the cherries put in is enough. If necessary, you can add more sugar.
We put the saucepan on the stove and turn on a small fire. Stirring periodically, bring to a boil. Boil the cherries for about fifteen minutes.
We lay out the finished product in clean jars. Roll up the lid, turn it over.
Recipe 5. Cherry in its own juice for the winter without sugar
Ingredients:
• cherry.
Cooking method:
Remove the seeds from each cherry.
Using a spoon, fill the prepared jars with fruits. We ram the berries lightly so that they more actively let out the juice. Between the top layer of cherries and the edge of the jar we leave a distance of about three cm.
We cover each glass container with prepared lids.
We place the cans on a baking sheet and load into the electric oven. We place them on the second level from the bottom.
Set the temperature to 150 degrees. Heating mode: top and bottom.
We monitor the jars until boiling cherry juice in them. After this happens, we stand preservation in the oven for about twenty minutes.
We extract the jars of cherries in our own juice, prepared for the winter, and tightly twist the lids.
We give the glass container to cool to room temperature, and send it to storage until the winter cold.
Recipe 6. Cherry in own juice for the winter "Sour berry"
Ingredients:
• one kilogram of cherries;
• sugar - one tablespoon each. on a half liter jar.
Cooking method:
Cooking cherries and containers. Pour fruit into each jar. Shake them to fit tightly.
Put the jars in a saucepan. Put one tablespoon of sugar in a tablespoon. Cover with lids.
Pour cold water into a saucepan. Turn on the fire.
The cans are sterilized ten minutes after the water boils.
We take out the cans and quickly roll up. Turn it over, wrap it up and, after completely cooling, move it to the prepared place for storage.
Recipe 7. Cherry in its own juice for the winter in Eastern European
Ingredients:
• cherry;
• sugar - five spoons of Art. per liter jar;
• water.
Cooking method:
We load pitted cherries into clean jars.
After half the glass container is full, pour in granulated sugar.
Fill jars of cherry almost to the top. Leave the distance to the edges of the container in one centimeter.
Pour clean water into each jar. It should fill the container completely.
We cover the jars with clean lids and twist. We turn over each and make sure that they are closed tightly.
Put the jars in a large saucepan and fill the neck with water.
After boiling, we fasten the fire to an average level and note the time in twenty-five minutes.
Turn off the heat, cover the pan with the lids of the banks. We leave conservation right in the water until morning.
Unload the jars, wipe with a towel and turn over. Once again we check whether they are tightly closed.
We clean away and remember the cherry preservation only at the end of autumn.
Harvesting cherries in your own juice for the winter - tricks and tips
- When sterilizing in the oven, the jars must be placed on a wire rack and a baking sheet placed at the bottom to prevent contamination of the entire inside of the plate. After all, when heated, the juice may leak out of the glass container.
- If there are a lot of cans, then the sterilization process is best done in the oven. If their number is limited to three or four, a saucepan with water is more suitable.
- When the bones are removed with a toothpick, one of its sharp tips can be broken off.
In order not to confuse the ratio of sugar and cherries, it is necessary to use cans of the same capacity.
