Cherry - the queen of summer. We enjoy this sour berry with great pleasure.
But, unfortunately, this period does not last long, and you need to have time to prepare cherries for the winter.
Cherry in its own juice is a simple way to preserve the aroma and freshness of the berry.
Cherry in its own juice for the winter - the basic principles of cooking
This preparation is made in different ways: with or without sugar, with pits or without.
The main ingredient of the blank is cherry. Therefore, it is worth paying special attention. Berries should be ripe, but not overripe. It is advisable to take a large cherry. It is this berry that keeps its shape better and contains more juice. This is especially important when you are making a blank without a bone. Small cherries, after removing the bone, quickly lose their shape.
Harvested berries are washed by removing the immature, tainted or wormy. This should be done very carefully so that the cherry does not wrinkle and does not allow the deadline ahead of time.
Now the most crucial moment - removal of bones. This process requires perseverance and attention. This can be done using a special device or remove the bones in the old way - with a pin. The main thing is to keep the flesh as tight as possible.
Cherry with a stone looks much more beautiful, but it is worth remembering that after eight months the stones begin to secrete prussic acid, which can lead to poisoning. Therefore, such blanks should be consumed before the expiration of this period.
Cherry in its own juice for the winter is harvested in a half-liter or liter glass container. Before the berries are mortgaged, they are thoroughly washed and sterilized.
Recipe 1. Cherry in its own juice with bones
Ingredients
- cherry berries.
Method of preparation
1. We sort out cherries, tear off tails, remove leaves and spoiled berries. Cherry put in a sieve and thoroughly washed. Then leave the cherry to glass all the water.
2. A liter or 0.5 l container is thoroughly cleaned and sterilized. Do this over steam or in the oven.
3. Fill the jars with prepared berries and cover with lids. The bottom of the wide pan is covered with a linen towel and we put the jars in the pan. Fill with hot water so that the level of the liquid reaches the shoulders of the cans. Sterilize the workpiece on low heat: liter cans - 20 minutes, half-liter - a quarter of an hour. 4. Reporting berries to the jars, as the cherry will settle during the sterilization process. Then we roll up the banks and turn them over. Leave the workpiece in this form until it cools down completely.
Recipe 2. Cherry in its own juice for the winter with pits and sugar
Ingredients
- granulated sugar;
- cherry.
Method of preparation
1. Sort out the cherry, tear off the tails and rinse very carefully so that the berries do not wrinkle. Strip a third of the total mass of cherries from the seed with a pin and special fixture.
2. Grind the flesh of the cherry through a meat grinder, put it in cheesecloth and squeeze the juice. Pour the resulting juice into a saucepan and add granulated sugar at the rate of 300 g per liter of cherry juice. Put the dishes with the juice on a small fire and bring to a boil. Boil the juice, stirring occasionally, until the sugar is completely dissolved.
3. Liter or half-liter glass container, wash and sterilize thoroughly.
4. Spread the remaining cherry berries on the prepared jars, and fill them with boiling cherry juice. Place the jars in a wide saucepan, lining the bottom with a napkin. Pour in hot water and sterilize at a slow boil: 20 minutes liter jars and 25 minutes - half liter.
5. Cans of cherries hermetically cork, turn and cover with some warm cloth. Leave the jars in this condition until they cool completely. Store jars in a pantry or basement.
Recipe 3. Cherry in its own juice with pits and sugar (second method)
Ingredients
- granulated sugar;
- cherry berries.
Method of preparation
1. We sort out large ripe cherries, deleting spoiled and wormy fruits. We tear off the tails and carefully wash the cherries under the tap.
2. With glass and soda with soda, rinse and sterilize in the oven or above steam.
3. Arrange the cherry berries in prepared jars, constantly shaking and pouring sugar. Top with two spoons of sugar. Cover with sterile lids and place the jars in a wide saucepan. Pour in hot water.
4. Put the saucepan with the jars on low heat and sterilize with a slow boil: a quarter of an hour 0.5 liter jars and 20 minutes liter. Then carefully remove the jars of cherries, hermetically roll and turn over. We harbor a rug and hold it under it until it is completely cooled.
Recipe 4. Cherry in its own juice without stones with sugar
Ingredients
- cane sugar;
- cherry berries.
Method of preparation
1. Prepare the cherry. We touch, we cut off the stem and carefully wash. If you suspect that the cherry is wormy, soak it for half an hour in a weak salt solution so that all pests float to the surface.
2. Liter cans are rinsed with soda and rinsed. Glass packaging is not necessary to sterilize, but the lid must be boiled.
3. Using a special machine, remove the bones from the cherry. Berries are laid in prepared jars, tightly tamping them. When the jar is half full, pour in a spoonful of sugar and continue to lay the berries to the top. Top with another spoonful of granulated sugar.
4. We take a wide crockery, line the bottom with a napkin and put the jars in the pan, covering them with lids. Pour warm water into the pan until the shoulders of the cans and set on fire. Sterilize a quarter of an hour, from the moment of boiling, at a slow boil.
5. We roll, turn and cover the banks with a blanket. Leave to cool for a day. We store the workpiece in the basement or storeroom.
Recipe 5. Cherry in its own juice without stones with sugar (second method)
Ingredients
- 300 g of granulated sugar;
- cherry - a kilogram.
Method of preparation
1. We sort out a large, ripe cherry and tear off the tails. We thoroughly wash the berries, not pressing down, so as not to mash them. Using a special typewriter or pin, carefully remove the bones.
2. Place pitted berries in a saucepan and add sugar to them. Leave for a while for the cherry to make juice. Put the saucepan on a slow fire and bring to a boil.
3. Carefully washed jars sterilized. Fold the hot boiling mixture in prepared glass containers and roll up the lids, boiling them beforehand. The cooled billet is sent to storage in the cellar.
Recipe 6. Cherry in its own juice without stones with sugar (third method)
Ingredients
- for every kilogram of cherries a glass of granulated sugar;
- cherry.
Method of preparation 1. We sort the freshly picked cherry berries, tearing off the tails and removing unripe and spoiled fruit. We take out from cherries stones, using a special machine or pin.
2. We lay out the flesh of the cherry in an enameled bowl, pouring sugar into it at the rate of: a glass per kilogram of cherry. We leave the berries overnight so that the berries are soaked with sugar and isolated juice.
3. Put the dishes with the cherries on the fire and bring to a boil over a small fire.
4. Place the hot berries in sterile, dry cans and pour them with the remaining juice. Immediately roll up pre-boiled lids. We turn over banks, we cover with a blanket and we completely cool. We store the workpiece in the pantry or cellar.
Recipe 7. Cherries in their own juice without sugar and pits
Ingredients
- cherry berries.
Method of preparation
1. We sort the cherry, removing tails and damaged fruits. Enumerate the berries put in a bowl and fill them with cold water. Reserve for an hour. Drain the water, throwing the berries on a sieve, and remove the bones from the cherry. Put the flesh into the pot.
2. Banks wash and sterilize. Seed berries are laid on the banks and fill them with juice, which remained in the pan.
3. Cover the bottom of the wide pan with a towel. We place cans of cherries on it and pour water into the pan so that it does not reach a couple of centimeters to the throat.
4. We send the saucepan to a small fire and sterilize: a quarter-hour half-liter jars and 20 minutes - liter. Carefully remove the jars, hermetically sealed with sterile caps, wrapped and left to cool.
Recipe 8. Cherry in its own juice in a slow cooker
Ingredients
- sugar - 250 g;
- a kilo of cherries.
Method of preparation
1. We touch the berries of the cherry, tearing off the tails and removing the spoiled fruit. Put the cherries in a colander and rinse under cold water. Leave for a while to glass all the liquid.
2. We shift the cherry into the crock-pot and fill it with sugar. Leave on for four hours until the juice stands out.
3. Activate the “Steaming” program and cook for about 20 minutes to completely dissolve the sugar. Then we switch the mutation to the “Quenching” mode and continue cooking for another hour. 4. Wash the glass container thoroughly and sterilize it in the oven or above the steam. We transfer the hot cherries to the prepared jars and hermetically roll them up with sterile caps. Sent to storage in a dark cool place.
Recipe 9. “Drunk” cherry in its own juice for the winter for desserts and cakes
Ingredients
- cherry - a kilogram;
- 300 ml of purified water;
- sugar - 700 g;
- 200 ml of vodka or brandy.
Method of preparation
1. Enumerated cherries thoroughly wash and lay out in a colander to get rid of excess moisture.
2. Add sugar to the water and bring to a boil, stirring constantly, over low heat.
3. We lower the cherry into boiling sugar syrup and boil for about ten minutes, occasionally removing the foam.
4. We take out the cherry from the syrup and place it in sterile clean cans.
5. Pour into a hot syrup alcoholic drink and mix. Fill the cherry with syrup and immediately roll the jars with lids. Banks overturn and completely cool the workpiece. Sent for storage in the basement.
Cherry in its own juice for the winter - tips and tricks
- For this harvesting, take only large, ripe berries.
- If you doubt that the cherry is not wormy, dip it in a weak salt solution.
- It is better to remove the bones from the cherry with a pin or a special device so that the flesh remains more whole.
- Cherry in its own juice is used to make pies, dumplings, kissel and desserts.
