Cherries in their own juice will decorate dessert dishes for the winter and are simply perfect as a snack for tea. Seasonal fruits allow you to enjoy them only in warm weather, but you really want to extend this pleasure throughout the year. Many recipes allow you to preserve this beauty, turning its unsurpassed taste into a winter fortified delicacy. A small part of the beneficial properties of cherries is lost during hot processing, but, nevertheless, it remains no less useful in canned form.
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Cherries in their own juice without sugar with sterilization
The recipe for cherries in their own juice without sugar involves a sterilization procedure. The number of berries is taken to taste, but it is important that they fill at least 2/3 of the container you choose; if it is less, the finished food will taste like compote.
Preparation:
- Sort the berries, throw away the rotten ones, remove the branches from the good ones and wash them.
- Place the washed cherries into a sterilized container.
- Boil plain water and pour it into the container with berries.
- Cover the cherries in their own juice with pits and place them in a saucepan to sterilize. The water in the pan should reach the shoulders, and the procedure time depends on the size of the jar. A half-liter container will take a quarter of an hour, a liter container will take a third of an hour.
- Remove the jar with tongs and seal the lid tightly.
If the cherries settle during sterilization, the jar needs to be replenished with new berries to balance the proportions.
https://www.youtube.com/watch?v=koH9lBYPC1s
How to properly roll and store?
Cherries in their own juice are considered completely ready for seaming only after they begin to foam. During the time indicated above, this process will certainly take place.
After heat treatment, all jars should be carefully removed from the microwave oven, using oven mitts. Next, the berries must be immediately rolled up with sterilized lids and turned upside down. Wrapping the containers in a blanket, they should be kept in this state for one to two days. In the future, the jars with cherries must be removed to a cool room and, as needed, used for preparing various pastries and other desserts.
Cherries in their own juice with sugar, sterilized
To cook cherries in their own juice with sugar, you need to pick a lot of fruits, half of which will be used for canning, and the other half for juice. The number of picked berries is taken to taste, while the sugar is calculated based on the volume of cherry juice obtained. For 1 liter of squeezed cherry liquid you need to take 300 grams of sugar.
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Preparation:
- Sort the berries, removing leaves and stalks. Wash the resulting high-quality cherries.
- Remove the seeds from 1/3 of the sorted raw materials.
- Squeeze the juice from pitted cherries. Pour sugar into it and put it on the stove. Boil until the bulk ingredient is completely dissolved.
- Place the remaining cherries with pits into jars, pour bubbling juice over them, and cover with lids. Place in a saucepan for sterilization. In this recipe, sterilizing 0.5 liter containers takes a third of an hour (20 minutes), every 0.5 liter jars add 5 minutes of hot temperature treatment.
- Remove carefully from the pan and screw the lids on tightly.
Pickled cherries for the winter
Canned cherries go very well with meat and fish as a side dish addition. Its sweet and sour taste with a combination of spices creates a very pleasant aroma that will appeal to every gourmet. Because of the spices, cherries are not very sweet and cloying.
Products needed to prepare winter dessert:
- one kilogram of ripe cherries;
- three hundred milliliters of 9% apple cider vinegar;
- five hundred grams of sugar;
- cinnamon stick;
- three carnation inflorescences.
How to prepare pickled cherries:
- First of all, prepare everything you need before actually preparing the snack. Sterilize containers and screw caps in any way convenient for you (steam, boiling water, in the oven). Rinse the cherries thoroughly so that not a single extra leaf remains.
- Place clean cherries in a deep bowl, without tearing off the branches, otherwise all the juice will leak out, and fill it with apple cider vinegar for twenty-four hours. Leave the berries to soak in a cool place until the vinegar turns cherry color. We pour the vinegar into another bowl; we will need it later.
- We remove the pits from the cherries and save the released juice for later use. Place the berries, half the required sugar, and spices in a deep bowl, mix thoroughly and place in a cool place for a day to marinate.
- Boil the apple cider vinegar in which the berries were infused for five minutes and pour it over the cherries. Stir the resulting mass and heat over medium heat until soft, but do not overcook. Remove from the stove, pour the remaining apple cider vinegar into the mixture and leave to steep for another hour.
- Place the cherries in jars and screw on the lids. Place a pan of hot (not boiling water) water on the stove, place the rolled containers there and sterilize them for about fifteen minutes. Carefully remove the blanks and wrap them in a warm blanket for a day, before turning them upside down. Transfer the cooled jars to a dry place with low temperatures (refrigerator, cellar) for winter storage.
Cherries in their own juice without seeds
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For those who want to enjoy red berries in winter without removing the seeds, here is an easy recipe: “Pitted cherries in their own juice.” It is clear that the seeds will still need to be removed, just before canning. To remove the cherry core, there are now many devices that facilitate this process. The round berry does not lose its shape and remains aesthetically attractive in appearance. For 1 kilogram of red ripe seedless berries you will need 300 grams of sugar. However, you can adjust the sweetness according to your preferences. Sterilization of jars with contents usually requires berries with seeds, and this coreless cherry is in its own juice without sterilization.
Preparation:
- Remove the stalks and core the selected cherries.
- Place the resulting cherry raw material in a saucepan or bowl, add the desired amount of sugar and turn on the heat. If there is noticeably little liquid in the pan, you can add a little water.
- Transfer the bubbling mixture into prepared sterilized jars and immediately seal with lids. No need to sterilize!
In this recipe, pitted cherries do not need to be sterilized in the jars.
Sealing berries
Covering cherries in their own juice, cooked on the stove, is just as easy and simple as in the previous recipe. To do this, you need to take several small jars and sterilize them over steam. As for the lids, you can simply boil them. Next, you should pour all the syrup with berries into containers (directly in boiling form) and immediately roll them up. Having turned all the jars upside down, they should be wrapped in a warm blanket and left in this state for several hours until they have cooled completely. After this, the workpieces can be stored in the basement, pantry or any other cool room.
Cherries in their own juice in a slow cooker
Cherries in their own juice for the winter, cooked in a slow cooker, turn out unusually tasty. For such a potion you will need 1:1 ingredients, namely the amount of cherries will match the amount of sugar. Using this recipe as an example, take 1 kilogram of berries and sugar.
Preparation:
- Wash the cherry fruits and remove all greens. There is no need to get rid of the seeds.
- Place raw materials and sugar in a multicooker bowl. Wait 4 hours until the desired volume of cherry juice is released.
- Turn on the unit and set the timer for 20 minutes with the “Steam” item. This procedure will allow the sugar to completely dissolve.
- Increase the time to 60 minutes and turn on “Stew”.
- At the end of the stewing, take out the hot cherry mixture and distribute into a sterilized container. Cork.
Cherries in their own juice for the winter are different for each recipe. The proportions of the ingredients give it its own special taste. Even the cherry variety you choose affects the preparation. Therefore, you should dispose of sugar as you wish, if this is not the first time you have made such preservation for the winter. Enjoy the cold weather with cherry preparations!
Making the base
As mentioned above, canned cherries in their own juice can be made in different ways. But the simplest and fastest is the one that requires the use of a regular kitchen stove.
Before subjecting the berries to heat treatment, you should cover them with granulated sugar, mix thoroughly and leave in this form for several hours (preferably half a day). During this time, the sweet product should mix with cherry juice, melt and form a dark and thick syrup.
Final stage
After completing the heat treatment, all containers must be carefully removed from the pan and immediately rolled up with the lids with which they were covered all this time. Next, the jars need to be turned over and covered with a thick blanket. After cooling, the cherries in their own juice should be placed in a cool room and stored there for no more than six months.
