Preparing homemade canned food for the winter allows you to provide the body with useful substances in the cold season and diversify the winter diet, so many housewives make all kinds of supplies in the form of compotes, marinades and jams. Cherry is especially popular due to its exquisite taste and unique composition. Whether fresh or processed, it is an excellent raw material for a variety of pastries, desserts and other dishes. But most often, cherries are harvested in their own juice for the winter, since in this state they retain their original nutritional composition.
A little about the benefits of cherries
Experienced housewives, using their ability to roll cherries in their own juice, try to provide their family with full-fledged products all year round. And it is she who is rightfully considered the queen of summer, as she pleasantly refreshes and quenches thirst. In addition, its composition contains glucose, fructose, organic acids, pectin, carotene and folic acid. The composition includes minerals: potassium, magnesium, phosphorus, calcium, fluorine, iron, manganese and iodine. Ripe fruits are rich in vitamins C, E, PP, B1 and B2.
With the help of this fruit, anemia, constipation, gout, diseases of the kidneys, lungs, stomach, as well as arthrosis and arthritis of the joints can be treated. Coumarin, present in sufficient quantities, has the ability to reduce blood clotting, which prevents the formation of blood clots, and ellagic acid reduces the likelihood of developing cancer cells, and therefore prevents the risk of developing cancerous tumors.
Rolling technology in own juice
Preserving cherries in their own juice recipe without sugar.
For canning, it is necessary to choose whole berries, rejecting overripe and greenish, as well as spoiled specimens. From the selected raw materials, leaves and stalks should be removed. Then you need to soak it in cold water for about an hour, and put it in a colander to drain excess water.
The next step is to remove the seeds, otherwise there will not be much juice needed in the cooking process. To do this, use a special device, and in the absence of the latter, you can use a bent hairpin, paper clip, toothpick or manicure stick.
Peeled fruits should be put in a bowl with high sides and then used for their intended purpose, depending on the recipe for cherries in their own juice.
Methods for rolling fruits according to various recipes
Option one. Sugarless.
Fruits prepared for future use keep all their properties fresh, and are successfully added when cooking compotes, jelly, making pies and dumplings. To preserve cherries in their own juice without sugar, it is advisable to follow the following recommendations.
Pack prepared peeled berries in dry, sterilized containers, filling to the top. Gently tamp them lightly so that the juice stands out. Pour the remaining juice in the bowl up to the neck to remove all the air. In this form, pitted cherries in their own juice can retain their properties for a long period.
Put a large capacious container on the stove, in which to place a stand for cans. Lower the glass container into a saucepan, pour cold water up to the shoulders and leave to sterilize after boiling for 10-20 minutes (depending on which jars are taken - half-liter or liter). At the end of the sterilization process, the container should be hermetically sealed with lids and left to cool completely.
Option two. With sugar.
Harvested cherries in their own juice with sugar seem a little different. It has a pleasant tart, but slightly sweet taste. In general, the canning process differs from the previous one, since there is no sterilization step.
Place prepared and pitted berries in an enameled basin with a wide bottom and high sides, pouring sand over it. For every kilogram of raw materials, a glass of sand should be taken. Keep the pelvis in a cool place for 10-12 hours. This is done in order to extract the juice as much as possible. After aging, put the container on the stove, and bring the contents to a temperature of 90-95 °. After removing from the heat, spread the mass into a sterilized container, and pour the sweet liquid that has stood out.
Banks with cherries in their own juice without sterilization must be rolled up immediately, and then immediately turned upside down. Cooled canned food can be stored both in a cool place and at room temperature.
Option three. With bones.
Of all the variety of recipes, only cherries in their own juice with pits roll up the easiest and fastest. This is due to the fact that there is no need to clean it, leaving only the pulp, which takes a lot of time.
Whole berries should be sorted out, washed under running water and allowed to drain. During this time, prepare a glass container, where to place the prepared raw materials. Separately, you need to boil water, and pour into filled jars. They must be subjected to the home sterilization process, and then immediately rolled up and turned upside down. Canned cherries in their own juice, prepared in this way, can be stored for more than one year, while maintaining their taste.
Each housewife has her own secrets and subtleties of preparing stocks for the future, but almost all of them use a simple and affordable recipe for pitted cherries in their own juice, since it is these fruits that can provide the body with vitamins all year round.
Interesting articles
Cherries in their own juice for the winter will decorate dessert dishes and are just perfect for tea. Seasonal fruits allow you to enjoy them only in warm weather, and you really want to extend this pleasure for the whole year. Many recipes allow you to preserve this beauty, turning its unsurpassed taste into a winter fortified delicacy. A small part disappears in the process of hot processing, but, nevertheless, it remains no less useful in canned form.
Cherry in own juice without sugar with sterilization
The recipe for cherries in their own juice without sugar provides for 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 have chosen, if there is less, then the finished provisions will acquire the taste of compote.
Cooking:
If cherries settle during sterilization, then the jar needs to be replenished with new berries to balance the proportions.
Cherry in own juice with sugar with sterilization
To cook in your own juice with sugar, you need to pick a lot of fruits, half of which will be used for canning, and the second for juice. The number of plucked berries is taken to taste, while sugar is calculated from the volume of cherry juice obtained. For 1 liter of squeezed cherry liquid, you need to take 300 grams of sugar.
Cooking:
Pitted cherries in their own juice
For those who want to feast on red berries in winter without taking out the pits, an easy recipe is presented: "Sour Cherries in Own Juice, Pitted". It is clear that the bones still need to be removed, only 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. For 1 kilogram of red ripe pitted berries, you will need 300 grams of sugar. However, you can adjust the sweetness to your preference. Sterilization of jars with contents usually requires pitted berries, and this coreless cherry in its own juice without sterilization.
Cooking:
In this recipe, pitted cherries do not need to sterilize jars with them. .
Cherries in their own juice in a slow cooker
Cherries in their own juice for the winter, cooked in a slow cooker, are extremely tasty. For such a potion, you will need 1: 1 ingredients, namely, the amount of cherries will match the amount of sugar. For the example of this recipe, 1 kilogram of berries and sugar is taken.
Cooking:
Cherry in its own juice for the winter for each recipe is different. The proportions of the ingredients give their own special flavor. Even the variety of cherry you choose affects the harvest. Therefore, sugar should be disposed of as you please, if this is not the first time you have done such preservation for the winter. Have a nice meeting with the cold weather with cherry blanks!
Having made cherries in your own juice for the winter, you save a piece of summer in a jar. Stunningly fragrant berry, in ruby syrup - the simplest type of preparation. Although, as usual, experienced housewives use several recipes for preserving cherries in their natural form at once - with and without sugar.
For canning, the most ripe and largest berries are preferable. Having made a jar of cherries, in winter you will cook jelly or compote. Want a pie - please! Where does the cherry on the cake come from? That's right, from the same jar.
For ease of use, I advise you to roll up small jars per liter or 0.5 liters.
Pitted cherries in their own juice with sugar
The best recipe for canned cherries in juice. You can store all winter without fear. I like a reasonable amount of sugar in the workpiece and the ability to save a maximum of vitamins. According to this method, cherries harvested in their own juice outdo the well-known five-minute in terms of preserving useful qualities in harvesting for the winter.
Take:
- Cherry - 1 kg.
- Sugar sand - 300 gr.
Step by step recipe:
- Sort the cherries, rinse and remove the pits. Sterilize lids and jars ahead of time.
- Send to the pan, add sand and start warming over low heat.
- Immediately after boiling, distribute into jars and seal.
Cherry in juice without sterilization with sugar
Take:
- Seedless berries - 1 kilogram.
- Sugar - 1 cup.
How to do:
- Sprinkle the cherry pulp with sugar, stir gently.
- So that the berries are well saturated and give all the juice, hold the cherry with sugar for at least 12 hours, especially if it cannot boast of juiciness.
- Prepare sterilized jars.
- Put the cherry mass on gas, boil quickly.
- Pack the contents of the pan into containers and roll up under an iron lid. Store cherries in a cool place.
Cherries prepared in natural juice without sugar
This method will allow you to preserve a large number of cherries in one jar. Berries are obtained natural taste, amazingly fragrant.
How to do:
- Put a clean berry in a container of cold water and leave for an hour, then it will release more juice.
- Get the bones in any way possible. Transfer the cherry pulp to pre-sterilized jars. Sterilize in the usual way.
- Boiling time: liter jar - 20 minutes, half liter - 15.
- Remove from the pan, roll up under the iron lid, turn over and cover.
- Place the cooled blanks for permanent storage in the cold.
Cherry in own juice with pits sugar free recipe
It is believed that the workpiece is best done pitted, since the core releases a substance that is not very healthy. But if you do not plan to store for a long time, then you can save time on removing the grains.
Step by step:
- Fill jars with clean berries to the top.
- This is followed by the sterilization process: cover the jars with lids, put in a large saucepan and sterilize. A liter jar is enough for 20 minutes, half a liter less - 15.
- Don't go too far from the stove. Soon the berries will begin to fall. Report by filling the jar completely.
- When the subsidence is over, the jar will “take” the right amount of cherries, remove the workpiece from the pan and roll it up.
- Turn over and wait to cool.
Pitted cherries with sugar - recipe in juice
An interesting recipe for a winter harvest, with a rather thick syrup in which a whole cherry will float.
- Per liter of juice 300 gr. Sahara.
How to prepare:
- Sort the cherries, remove the stones from 1/3 of the total. Grind with a blender and collect the juice.
- Pour sugar into the juice and set to boil. After boiling, let it boil until the sugar dissolves. The process will go "more lively" if you stir without interrupting.
- Put the rest of the berry in clean jars. Top with boiling juice and send to sterilize.
- By time: a can of half a liter - 20 minutes, a liter - 25 minutes.
- Banks twist, turn over and cool in this form.
Cherry in natural juice with stones, recipe with sugar
The only drawback of preservation according to this recipe for preserving cherries in juice is the high sugar content.
Recipe:
- Put the cherries and sugar in jars as follows: pour a 2 cm layer of berries, add 2 large spoons of sugar.
- Shake the jar, put the cherry back in and then sprinkle with sugar. Fill the jar, make the top layer of sugar.
- Next, put the covered jars to be sterilized.
- How much to sterilize: 0.5 liters - 15 minutes, 1 liter - 20.
Cherry for cake
Cherry berries turn out strong, look beautiful on top of the cake, pastries. In addition, they are also delicious, because cognac is added.
How to cook "drunk" cherries:
Would need:
- Berries - 1 kg.
- Water - 300 ml.
- Sugar - 700 gr.
- Cognac - 200 ml. (substitution for vodka is acceptable).
How to prepare for the winter:
- Make syrup by adding sugar to water. Without turning off the fire, put the cherry in it.
- Boil for 10 minutes, removing the foam.
- Remove the berries with a slotted spoon, arrange in jars.
- Pour cognac into boiling syrup. Stir and let boil. Pour into containers with cherries and roll up.
Video recipe: how to roll a cherry in juice
Video recipe with a recipe for harvesting cherries in their own juice for the winter. Good luck with your preparations and evening tea parties.
This preparation is made in different ways: with or without sugar, with or without seeds. Cherry is the main ingredient. Therefore, it is worth paying special attention to it. Berries should be ripe, but not overripe. It is advisable to take a large cherry. It is this berry that retains its shape better and contains more juice. This is especially important when you are making a boneless blank. Small cherry, after removing the stone, quickly loses its shape.
The collected berries are washed, removing unripe, spoiled or wormy ones. This must be done very carefully so that the cherry does not wrinkle, and does not let the deadline ahead of time. Now the most crucial moment is the removal of the bones. This process requires perseverance and care. This can be done using a special tool or remove the bones in the old fashioned way with a pin. The main thing is that the pulp remains as intact as possible.
Cherry with a stone looks much more beautiful, but it is worth remembering that after eight months the stones begin to release hydrocyanic acid, which can lead to poisoning. Therefore, such blanks must be consumed before the expiration of this period. Cherries in their own juice for the winter are harvested in a half-liter or liter glass container. Before laying the berries, they are thoroughly washed and sterilized.
Recipe 1. Cherry in own juice with pits
1. We sort out the cherries, cut off the tails, remove the leaves and spoiled berries. Put the cherries in a sieve and rinse thoroughly. Then leave the cherry to glass all the water.
2. A liter or 0.5 liter container is thoroughly washed with soda and sterilized. We do it over steam or in the oven.
3. Fill the jars with prepared berries and cover with lids. We cover the bottom of a wide pan with a linen towel and put the jars in the pan. Fill with hot water so that the liquid level reaches the shoulders of the cans. We sterilize the workpiece over low heat: liter cans for 20 minutes, half a liter for a quarter of an hour.
4. We report the berries to the jars, as the cherries 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 completely.
Recipe 2. Cherries in their own juice for the winter with seeds and sugar
1. Sort the cherries, cut off the tails and rinse very carefully so that the berries do not wrinkle. One third of the total mass of cherries, remove the stones with a pin and a special tool.
2. Grind the cherry pulp through a meat grinder, put 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 bowl with the juice on a small fire and bring to a boil. Boil the juice, stirring occasionally, until the sugar is completely dissolved.
3. Thoroughly wash and sterilize liter or half-liter glass containers.
4. Arrange the remaining cherries in 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 for liter jars and 25 minutes for half-liter jars.
5. Seal the jars of cherries tightly, turn over and cover with some warm cloth. Leave the jars as they are until they are completely cool. Store jars in a pantry or basement.
Recipe 3. Cherries in their own juice with seeds and sugar (second method)
1. We sort out large ripe cherries, removing spoiled and wormy fruits. We cut off the tails and carefully wash the cherries under the tap.
2. We wash glass containers with soda, rinse and sterilize in the oven or over steam.
3. We lay out the cherries in prepared jars, constantly shaking and sprinkling with sugar. Pour two tablespoons of sugar on top. We cover with sterile lids and place the jars in a wide saucepan. We add hot water.
4. Put the pot with jars on low heat and sterilize at a slow boil: a quarter of an hour 0.5 l jars and 20 liter jars. Then carefully remove the jars of cherries, seal them tightly and turn over. Cover with a blanket and keep under it until completely cooled.
Recipe 4. Pitted cherries in their own juice with sugar
1. Prepare the cherry. We sort, cut off the stalks and wash thoroughly. 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. We wash liter jars with soda and rinse. There is no need to sterilize glass containers, but we must boil the lids.
3. Using a special machine, we remove the seeds from the cherry. We put the berries in prepared jars, tamping them tightly. When the jar is half full, add a spoonful of sugar and continue to lay the berries to the top. Sprinkle another tablespoon of sugar on top.
4. We take a wide dish, line the bottom with a napkin and place the jars in the pan, covering them with lids. Pour warm water into the pan up to the shoulders of the cans and put on fire. We sterilize for a quarter of an hour, from the moment of boiling, with a slow boil.
5. Roll up, turn over and cover the banks with a blanket. Let it cool for a day. We store the workpiece in the basement or pantry.
Recipe 5. Pitted cherries in their own juice with sugar (second method)
- 300 g of granulated sugar;
- cherry kilogram.
1. We sort out large, ripe cherries and cut off the tails. We thoroughly wash the berries, without pressing down, so as not to crush them. Using a special machine or pin, carefully remove the bones.
2. Put the pitted berries in a saucepan and cover them with sugar. We leave for a while so that the cherry starts up the juice. Put the saucepan on a slow fire and bring to a boil.
3. Thoroughly washed jars are sterilized. We lay out the hot boiling mixture over the prepared glass containers and roll up the lids, having boiled them in advance. The cooled workpiece is sent for storage in the cellar.
Recipe 6. Pitted cherries in their own juice with sugar (third method)
- for every kilogram of cherries, a glass of granulated sugar;
1. We sort out freshly picked cherries, cutting off the tails and removing unripe and spoiled fruits. We take out the seeds from the cherries using a special machine or a pin.
2. We spread the pulp of the cherry in an enamel bowl, sprinkling it with sugar at the rate of: a glass per kilogram of cherry. We leave the berries for the night so that the berries are saturated with sugar and the juice is released.
3. We put the dishes with cherries on the fire and bring to a boil over low heat.
4. We lay out the hot berries in sterile dry jars and fill them with the remaining juice. Immediately roll up pre-boiled lids. We turn the jars over, cover with a blanket and cool completely. We store the workpiece in the pantry or cellar.
Recipe 7. Cherry in own juice without sugar and seeds
1. We sort out the cherries, removing the tails and damaged fruits. Put the sorted berries in a bowl and fill them with cold water. We leave for an hour. We drain the water, throwing the berries on a sieve, and take out the seeds from the cherries. Place the pulp in a bowl.
2. Wash and sterilize jars. We lay out the pitted berries in jars and pour them with the juice that remained in the pan.
3. Line the bottom of a wide pan with a towel. We install jars of cherries on it and pour water into the pan so that its level does not reach a couple of centimeters to the throat.
4. We send the pan to a small fire and sterilize: a quarter of an hour half-liter jars and 20 liter jars for minutes. Carefully remove the jars, seal tightly with sterile lids, wrap and leave until completely cooled.
Recipe 8. Cherries in their own juice in a slow cooker
- sugar 250 g;
1. We sort through the cherries, cutting off the tails and removing spoiled fruits. Put the cherries in a colander and rinse under running cold water. Leave for a while to glass all the liquid.
2. We shift the cherry into the multicooker bowl and cover it with sugar. Leave for four hours until the juice stands out.
3. We activate the Steam cooking program and cook for 20 minutes, until the granulated sugar is completely dissolved. Then we switch the multicooker to the Quenching mode and continue cooking for another hour.
4. Thoroughly wash glass containers and sterilize in the oven or over steam. We shift the hot cherries into prepared jars and tightly roll them up with sterile lids. We send for storage in a dark cool place.
Recipe 9. Drunk cherry in its own juice for the winter for desserts and cakes
- cherry kilogram;
- 300 ml of purified water;
- sugar 700 g;
- 200 ml of vodka or cognac.
1. Carefully wash the sorted cherries and put them 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. Dip the cherries into boiling sugar syrup and cook for ten minutes, removing the foam from time to time.
4. We take out the cherry from the syrup and lay it out in sterile clean jars.
5. Pour alcohol into the hot syrup and mix. Pour syrup over the cherries and immediately roll up the jars with lids. We turn the jars over and completely cool the workpiece. We send it to the basement for storage.
- For this preparation, take only large, ripe berries.
- If you doubt that a cherry is not wormy, dip it in a mild salt solution.
- Cherry pits are best removed with a pin or a special tool to keep the pulp intact.
- Cherries in their own juice are used to make pies, dumplings, jelly and desserts.
Now there will be a sea of blanks from these bright and juicy fruits of summer. Today I present several recipes for cherries in their own juice, which in winter will give a piece of summer.
It is good to use this berry preparation in the cold season for making jelly, compotes, jelly, mousse, sweet sauce, and the dense part of the berries soaked in thick saturated syrup is suitable for a variety of pastries. Published recipes for cherries in their own juice are field-tested, so there should be no doubt about this.
1. Pitted Cherries in Own Juice - Recipe 1
This recipe is very simple, although those who like to preserve pitted cherries in their own juice are prepared according to various recipes, but this depends on its further application. For harvesting, it is good to use larger berries, as they will keep their shape better, and there is much more juice.
Cherry in own juiceAccording to the recipe, pitted cherries in their own juice are prepared as follows:
1. Prepare all the ingredients for making cherries in your own juice.
Prepare all the ingredients for making cherries in your own juice 2. Review the berries, remove them with mechanical damage and signs of spoilage, tear off the stalks, pour into a colander and rinse under running cold water.
Berries sort out 3. Then remove the bones. You can manually, using a special tool or a simple pin.
Remove bones 4. Next, prepare glass jars. Wash well with baking soda, boil with seaming lids. As for the capacity, half a liter, liter or even mini jars are perfect. It's up to you.
Now, tightly spread the purple beads into the prepared container and sprinkle with granulated sugar, using the following ratio: pour three tablespoons of pitted cherries with two tablespoons of sugar and fill the jar to the very top.
Put cherries in jars and cover with sugar 5. After picking up a convenient pan, fill it with warm water, populate the bottom with a cotton towel, set the workpiece so that the water reaches the hangers, cover with lids and sterilize. Sterilization time is 15 minutes for half a liter jars, and liter jars for 20 minutes.
Put jars of cherries in a saucepan and sterilize 6. After this time, seal it hermetically, turn it upside down, wrap it in a warm blanket and leave it to cool completely.
Hermetically roll up the lids 6. Cherry in its own juice is ready, store in a cool place for no more than one year.
Cherry in own juice Components:
- cherry - at your discretion;
- sugar - according to the proportion indicated in the description.
2. Pitted Cherries in Own Juice - Recipe 2
This recipe will differ in that it will contain less sugar, and the cooking technology will be slightly different.
Cherry in own juice 1. First of all, you need to discard the freshly picked berry, remove the leaves and petioles that have them.
2. Remove the bones using a hairpin, a paper clip, a toothpick for this purpose, or manually do not very pleasant manipulations for this harvesting method.
3. Rinse under running cold water.
4. Put in an enameled or copper bowl and sprinkle with sugar according to the instructions in the recipe. Let the berries stand for about half an hour in the open air until the juice is released. I advise you to take out the bones over convenient dishes or spacing, as juice flows from ripe cherries.
5. Gently mix, as if lifting the berries from the bottom to the top. Spread with a wooden spoon in clean and dry jars, sterilize for at least 20 minutes, close with screw caps and turn over. Top cover with a towel and leave until the next morning. Important to remember! If these rules are followed, mold plaques will not form during storage on the surface of cherries in their own juice.
Ingredients:
- cherry - 1 kilogram;
- sugar - 200 grams.
3. Cherry in own juice without sterilization - recipe 3
Cherries cooked in this way are suitable for making cottage cheese casseroles, desserts, cocktails, pies and other baked goods. The main thing here is to observe sanitary rules and the exact ratio of the main ingredients. My grandmother always cooked like this in the village. She also salted it, soaked it in small wooden barrels. Oh, how delicious!
According to the recipe in our own juice without sterilization, we cook like this:
1. Berries without marriage and various flaws, rinse and transfer to a saucepan or copper basin, left as a legacy gift and cover with sugar. Mix carefully with a wooden spatula and leave for three hours in the open air. It is not forbidden to fill in sugar by pouring in layers, then someone how to adapt.
2. When a lot of juice appears, put the dishes with the contents on medium heat, boil for 4 minutes and immediately put them into the prepared dishes and close with a screw key or as you like.
3. Subsequent technological operations will be the same as in previous recipes. Store the prepared workpiece in a cool place.
Composition of raw materials:
- cherry - 1.5 kilograms;
- sugar - 0.350 grams.
1. It is not allowed to use unripe berries.
2. If wormy berries are found, then pour them with cold water and pour in a little vinegar or a weak saline solution, hold for 5-10 minutes. Worms will float to the surface, and then rinse with fresh water.
3. You need to store ready-made canned fruit in a cool place, when exposed to sunlight, the contents can ferment and turn sour.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
