Cherries in most regions of Russia bear fruit well. Gardeners pick enough berries to harvest them for the winter in various ways. Wanting to preserve the maximum benefit, taste and aroma, many housewives preserve cherry juice. It is more difficult to make such a billet than compote, but it will be much tastier and healthier, so the result will justify the effort spent.
Cooking Features
In order to prepare the cherry juice for the winter, you have to spend a certain amount of time and effort, but high culinary skills for this is not required. It is enough to know a few moments and follow the recommendations accompanying the selected recipe.
- For the preparation of juice, ripe and large fruits are used, otherwise the yield of the finished product will be unreasonably low.
- Usually, the berries, before being used for juice, are stoned. It is easier to work with peeled fruits, the juice output from them when using the juice cooker will be higher.
- To extract pits from cherries, it is convenient to use special machines, the principle of which is based on squeezing pits from fruits. In the absence of such a device, cherries can be cleared of pits using a pin or other object having a similar shape. Pinhead immersed inside the berries, hook the bone and remove it to the outside. This process is rather laborious, but experienced housewives clean a kilo of cherries in this way in 15-20 minutes.
- When working with a juice cooker, make sure that the juice does not spill on the stove. There are two options: either block the hose or place a container under it to collect the finished juice.
- If cherry juice is prepared for the winter, it can be closed only in sterilized jars. Banks roll metal covers to ensure tightness. Covers before use boil for at least 5 minutes.
- In order for the juice not to deteriorate for a long time, it must be subjected to at least minimal heat treatment. To do this, it can be heated on low heat until bubbles appear and hold on the stove for 5 minutes after that. After boiling the juice for 10-15 minutes, it will be possible to increase its safety. Juice can be sterilized already in banks. To do this, a towel is laid on the bottom of a large pot, jars of juice are put on it, covered with prepared covers. Then pour water into the saucepan, the level of which should reach the shoulders of the cans. The pot is put on a slow fire and when the water boils in it, mark the time. Liter cans are sterilized for 15 minutes, larger cans also take longer. Juice made with the help of the juice cooker does not need additional sterilization.
Cherry juice for the winter can be prepared with or without sugar. It can be concentrated or ready for use without dilution. The storage conditions of the drink depend on the recipe for which it was prepared.
Cherry juice without sugar
Composition (3 liters):
- cherry - 5-6 kg, depending on the juiciness.
Method of preparation:
- Pick the cherries, remove the spoiled fruit, wash and dry. Remove twigs, remove pits from cherries.
- Pass the cherry pulp through the juicer or squeeze the juice out of it using a special press.
- Pour the juice into a suitable container, preferably a glass.
- Put a container of juice in a cool place so that it does not ferment. Wait for the precipitation.
- With a straw, drain the juice into sterilized jars without affecting the sediment.
- Banks cover with boiled lids, put in a pan, do not forget to lay a towel on the bottom.
- Pour in water, put the pot on a slow fire. Sterilize for at least 15-30 minutes, depending on the volume of cans. For better preservation of the juice sterilization time, it is advisable to increase one and a half times, since the drink is prepared without adding sugar.
- Roll up the jars of juice, turn over, cover with a blanket and leave to cool in this form for additional preservation.
After the banks have cooled to room temperature, they should be stored in a refrigerator. Juice according to the above recipe is obtained concentrated, preferably pouring it into small banks. An opened jar of sugar-free cherry juice should not be stored for longer than 3 days.
Cherry juice with pulp
Composition (3 liters):
- cherry - 3 kg;
- water - 1 l;
- sugar - 0.5 kg.
Method of preparation:
- Prepare the cherry by washing it, drying it and freeing it from the seed.
- Fold the cherry into an enamel bowl or other container suitable for boiling the juice. Aluminum utensils for these purposes are not used, since this material, in contact with acids, forms harmful substances.
- Fill with water. Put on a slow fire. Boil the berries 5 minutes after the water boils.
- Rub the cherries through a sieve. It is desirable that the lattice he was not too frequent.
- Add sugar to the cherry juice, mix.
- Put the juice jug on slow fire.
- While stirring, achieve complete dissolution of the sugar.
- Wait until the juice starts to boil. Cook the juice for 5-10 minutes.
- Fill sterilized jars with juice. Cork, turn, cover with a blanket.
After cooling, jars of cherry juice can be moved to an unheated pantry or any other cool room.
Cherry juice in the juice pot
Composition (1 l):
- cherry - 2 kg;
- sugar - 0, 2 kg.
Method of preparation:
- Peeled cherries fold into the top container of the juice cooker, sprinkle the sugar on the berries.
- Pour water into the lower compartment.
- Collect the juice cooker, check that the hose intended for draining the finished juice is sent to the sterilized jar.
- Turn on the appliance or put the pot on the fire if it is not electric.
- Wait until juice stops flowing through the tube.
- Roll up cans filled with juice and store them in a cool place.
It is recommended to dilute the cherry juice prepared according to this recipe, as it will be concentrated.
Cherry juice turns fragrant, has a rich color and taste. If it is closed for the winter, observing all the necessary requirements, and stored in the recommended conditions, it will not deteriorate for a year.
