Not just cherry in own juice is considered one of the most popular and sought-after sweet blanks for the winter. Appetizing berries in light syrup are bright and delicious dessert, as well as an excellent addition to ice cream. Such cherries can be safely used in baking - try pies and pies, cakes and pastries, puffs, dumplings and cheesecakes with canned berries!
It is not at all necessary to use exactly as many cherries as indicated in my recipe. It is enough to understand that 300 grams of granulated sugar is enough for 1 kilogram of prepared berries. Let this not be a classic cherry jam or jam - fragrant, pleasant sweet cherry with a characteristic sourness, you will also like it very much.
Ingredients:
Cooking step by step with photos:
We sort out the berries and wash them in cold water. We recline on a sieve to glass the water.
We remove the bones in any convenient way. I strongly advise you to buy yourself a similar device for removing stones, although you can use a pin in the old fashioned way (my mother still does this).
The weight of cherries (2 kilograms) is indicated already prepared, that is, pitted (pitted weigh about 180 grams). You can take as much as you have and add required amount granulated sugar.
We fill the prepared berries with sugar (600 grams are enough for such a weight of cherries). By the way, the juice that is formed when the seeds are removed from the berries, also add directly to the pan.
Gently mix the berries with sugar with your hands, as if scooping up the contents of the dish from the bottom up. We cover the dishes with gauze and leave for several hours so that the berries release the juice. It is best to leave the cherries with sugar overnight if the berries fell asleep in the evening. If the room is too hot, the berries can turn sour, so put the dishes with cherries in the refrigerator for a while.
My cherry was very ripe, so the juice of the berry was given out in just 2 hours. There was almost no sugar left at the bottom.
While the berries were resting in sugar, we managed to prepare dishes for their preservation. For this recipe, you will need 4 jars (500 milliliters) with lids that need to be sterilized. Lately, I've stopped sterilizing jars in the microwave and switched to the oven. We shift the cherries into jars, pouring the resulting syrup. Everything that was in the pan completely fit into these 4 jars.
Since our berries are raw, the workpiece must certainly be warmed up (if you plan to store it in the basement or cellar). Refrigerated Processes heat treatment dishes and cherries can be completely neglected - nylon caps help you. But in this case, the dessert will need to be eaten within a few days! For long-term storage we take a pan, put a flap of fabric on the bottom (so that the jar does not burst), place the blanks.
We cover the jars with sterile lids: if you have screw caps, just screw them on, but not completely. We put ordinary tins (as in the photo) on the banks. Fill the jars with water up to their shoulders (it can be cold, it can be warm, but not boiling water, so that the jar does not burst from the temperature difference). We put the pan on the fire, bring to a boil and, with a slight gurgling, sterilize the workpieces for 15 minutes.
Cherries are rolled in their own juice for the winter without pits, without sugar and without additives. The blank is unique, 100% consists of a fruit part. Safety is ensured by sterilization in boiling water.
Canned cherries in their own juice are obtained with a characteristic pronounced sourness, rich in taste, dark and fragrant. The product is in demand in cooking, it can be used to prepare fillings for dumplings and pies, cakes and pastries. Suitable for compotes, jellies and sauces. Those with a sweet tooth can add sugar or honey to their taste and enjoy tea drinking on winter evenings.
Total cooking time: 20 + 3 hours for steeping / Yield: 0.5 l
What will be needed? Pitted cherries - 500 g.
How to cook cherries in your own juice
I wash the cherries in cold water, remove the leaves and stalks. I sort through, getting rid of the damaged and spoiled, leaving only the most ripe and juicy. In order for the berries to give more juice, I recommend holding them for a while at room temperature, not in the refrigerator.
I take out the bones. You can use the device in the garlic press or resort to other improvised means: a hairpin, a pin, a bamboo skewer, a toothpick. The work, although painstaking, is essential for this method blanks. Since we have a recipe for sugar-free cherries, the presence of seeds is unacceptable, the workpiece simply will not stand, it will explode the lid. I advise you to take out the stone over a bowl to save the cherry juice.
Be sure to sterilize containers for seaming and lids, in any convenient way (over a pot of boiling water, in the oven, in the microwave, etc.). I lay out pitted cherries in jars, filling to the very top. The berries should be packed tightly, with a small slide. I cover the filled jars with clean lids and leave for 3 hours at room temperature so that the juice stands out.
The next step is sterilization. To do this, I pour cold (!) Water into the pan, put a piece of cotton towel on the bottom for a more secure fixation. I put the jar and bring it to a boil. Water should reach almost to the neck of the jar, but not get inside when boiling. I sterilize for 20 minutes from the moment the water boils in the pan (if the jar is 1 liter, then you need to sterilize for at least 25 minutes). Boiling should be uniform, but not violent, so that splashes in no case fly under the lid.
After boiling in boiling water, the cherry will settle and release the juice, which will completely cover the berries. I very carefully take the jar out of the boiling water. Seal immediately with sterilized lids. I turn it upside down and wrap it tightly with a blanket. I leave it in this form until it cools completely, and then I put it away for storage.
The twist is sterilized with boiling water, so it is well worth it. Cherries contain a lot of natural ascorbic acid, which ensures their storage without additional preservatives such as sugar or lemon acid. But in the heat and when exposed to sunlight, the berries can still ferment, so it’s better not to take risks and ensure proper storage conditions. After cooling, I recommend removing the preservation in a cool, dry and dark place. Shelf life - 1 year.
By canning cherries in their own juice, you will gain strategic reserve for the winter for the preparation of drinks - compote and jelly. Berries are useful for various pastries, go to the filling, to decorate cakes and pastries. I offer a few good recipes blanks, with and without sugar.
The advantage of a natural preparation is that more of the benefits of cherries are preserved. Thanks to a very modest heat treatment, the vitamins do not have time to die, which means that we have achieved the main thing - we got a tasty and healthy dessert. Five minutes can rest.
How to roll cherries in your own juice - harvesting secrets
- As a rule, the preparation is made in small jars, for one-time use, since an open dessert does not last long, especially if it is without sugar.
- Take only the ripest berry.
- Remove bones. An exception is the harvesting of cherries in natural syrup for cakes. There are several recipes for preserving fruits with seeds, this is not forbidden. But you should know that long storage jars are not eligible. The seeds contain hydrocyanic acid, which over time is released into the syrup.
Pitted cherries in own juice with sugar
I think this is the best and The right way blanks in their own nectar. Dessert is stored without complications all winter.
Prepare:
- For 1 kilogram of berries 300 gr. granulated sugar.
Preparation of the workpiece:
- Put the jars to be sterilized and boil the iron lids.
- Peel the washed cherries.
- Put the fruits in a cooking container. At the lowest power of the fire, start heating the contents. This is important - a strong fire is not needed.
- Immediately after the first signs of boiling appear, quickly transfer the cherry mass to jars and roll up.
Cherry with sugar without sterilization
The blank is also made pitted, but somewhat different. It does not take long to bring the berries to a boil. The method is very simple, but the cooking technology will allow conservation to stand all winter.
Would need:
- A kilogram of fruit is a glass of sugar.
Cooking:
- Put the cherries freed from the core into a saucepan. Sprinkle with sugar.
- Set aside for 12 hours. During this time, the berries will be saturated with sweetness and give a lot of juice.
- Prepare jars - wash and sterilize.
- Turn on the gas at full power, let the mass boil quickly and strongly.
- Remove, quickly pack into jars and seal.
- For storage, choose a pantry or refrigerator shelf.
Cherry in juice syrup with sugar
In your own juice, you can prepare cherries in such a way that you get a thick, pomegranate-colored syrup in which stunningly beautiful whole berries will float.
Take:
- Per liter of cherry juice - 300 gr. granulated sugar.
How to cook:
- Divide the washed cherries into 2 unequal parts. Free the smaller part from the bones. Place in blender bowl and grind.
- Drain the juice, add sugar to it and put on the stove.
- When the pulp boils, check if the sugar has dissolved.
- At the same time, divide most of the cherries into jars without removing the pits.
- Pour in boiled juice.
- Sterilize a liter container for 25 minutes, for containers of 0.5 liters - 20 is enough.
Cherries in juice with pits, recipe with sugar
The recipe has no exact proportions. But a large number of sweetener and sterilization will guarantee to protect the workpiece from rapid fermentation.
Step by step preparation:
- Fill the jars in layers. At the bottom is a layer of cherries about two centimeters. Then 2 tablespoons of sugar. And so to the very top.
- Shake the jar occasionally to make sure the contents are packed tightly. The top layer must be sugar.
- The last step is sterilization. How much to sterilize: liter 20 minutes. Banks per half liter - 15.
Cherries in their own juice - sugar-free preservation
According to this recipe, it will turn out to preserve a lot of berries in one jar. Another strength of the recipe is that the fruits do not lose color, it turns out fragrant, almost natural taste.
- Before cooking, do the preparatory work - pour the cherry cold water and hold for exactly one hour. During this time, it will be saturated with water and become more juicy.
- Get rid of the core, put the pulp in jars.
- At the same time, sterilize jars and lids.
- A blank without sugar in its own juice must be sterilized. Put the jars in a saucepan with hot water. Let the liquid boil and sterilize. For a 0.5 liter can, 15 minutes is enough. Process a liter container for 20 minutes.
- After rolling, the blanks are turned over, wrapped and waited for cooling.
Pitted Cherries - Sugar Free Recipe
I have already drawn your attention to the fact that it is desirable to harvest berries in their own juice without a core. However, if you plan to quickly use the content, it is acceptable to do so without deleting it.
- Fill jars with washed berries. Place in a pot of hot water.
- Line the bottom of the pot with a towel to keep the jars from bouncing around too much. Don't forget to cover the jars with lids.
- Preservation requires constant monitoring, as the cherry will soon begin to settle down. Put the required amount, filling the jar to the top. Settles again - put a new portion.
- Soon the settling will stop, this is a signal that no more fruits will enter. Get it, roll it up. Cool by turning over the neck.
Successful harvesting! Winter evening open the jar tasty preparation, and make any dessert with cherries, as if just plucked from a tree. Video, with a recipe for cherries in their own juice in jars for the winter.
Cherry in its own juice is an excellent raw material for pies and other desserts. It is easy to make such a preparation. But in order for you to get really very delicious berry, which could be stored all through the long winter, it should be properly processed. How to do this, we will tell in the presented article.
Cherries in their own juice: a recipe for step-by-step cooking in a microwave oven
There are many ways to prepare berries in your own juice for the winter. In this section of the article, we decided to present you a recipe using a kitchen device such as a microwave oven. To implement this method, we need:
- sand-sugar - 1 kg.
Berry processing
Cooking cherries in your own juice does not take much time. And before you start this process, you should carefully process all the berries. They must be sorted out, while removing all putrefactive specimens, as well as twigs, leaves and other debris. Next, you need to pour the cherry with cold water and rinse one by one using a colander for this. Finally, all the seeds should be removed from the berries. This can be done by hand, breaking the pulp into halves, or you can use a special device.
Sterilization of jars
Sterilization of cherries in their own juice should be carried out in microwave oven. But before the berries are placed in jars, they should also be pre-treated. To do this, the containers must be washed, 1/3 filled plain water and place them in the microwave oven, while setting the maximum power. After 4-6 minutes, the jars should be removed, drained of all water and dried. To do this, they need to be turned upside down and placed on a waffle towel.
Formation of the workpiece
Cherry in its own juice, the recipe of which we are considering, turns out to be very tasty and sweet. To form such a blank, you should take sterilized and dried jars, and then alternately put berries in them, then sugar, berries again and sugar again. These actions are required until the containers are full. In this case, all the ingredients should be slightly crushed with a spoon so that they are completely immersed in the dark cherry syrup.
Heat treatment
After the cherry in its own juice is formed, the jars should be placed in a microwave oven and set to maximum power (800 watts). In this form, it is desirable to withstand the workpiece for ¼ hour. After that, the device needs to be reset to 350 W and continue heat treatment for another 5 minutes.
How to roll up and store?
Cherry in its own juice is considered completely ready for seaming only after it begins to foam. During the time mentioned above, this process will definitely take place.
After heat treatment, all jars should be carefully removed from the microwave oven using kitchen gloves. Next, the berries must be immediately rolled up with sterilized lids and turned upside down. Having wrapped the containers with a blanket, they should be kept in this state for one to two days. In the future, jars of cherries must be removed in a cool room and, as needed, use the blank for preparing various pastries and other desserts.
The easiest way to cook
Surely many housewives know how to do it. berry jam. Cherries in their own juice are very similar to the presented dessert. But, unlike jam, such a delicacy should not be subjected to prolonged heat treatment.
If you do not have the slightest idea about how cherries are made in their own juice, then we will tell you about it right now. For this we need:
- ripe juicy cherries - about 1 kg;
- sand-sugar - 1 kg.
We prepare berries
Experts claim that cherry pits contain a lot of harmful substances that adversely affect the body. In this regard, we recommend getting rid of them at the stage of processing berries. To do this, overripe cherries should be sorted out, cleaned of debris, and then rinsed in a colander and shaken thoroughly. Next, you need to remove the seeds from the berries and place the pulp in a wide basin.
We make the basis
As mentioned above, canned cherries in their own juice can be made different ways. But the easiest and fastest is the one that requires the use of a conventional stove.
Before subjecting the berries to heat treatment, they should be covered with sugar, mixed thoroughly and left in this form for several hours (preferably half a day). Over this time sweet product should mix with cherry juice, melt and form a dark and thick syrup.
We cook on the stove
After a large amount of sweet juice is formed in the pelvis, it must be put on a very slow fire and bring the mixture to a boil. Cooking cherries is recommended no more than 3-5 minutes.
Rolling berries
Closing 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 a few small jars and sterilize them over steam. As for the lids, they can simply be boiled. Next, all the syrup with berries should be poured into the containers (directly in boiling form) and immediately rolled up. Turning all the jars upside down, they should be wrapped in a warm blanket and left in this state for several hours until they have completely cooled. After that, the blanks can be removed to the underground, pantry or any other cool room.
We make a preparation without granulated sugar
Above, we talked about the fact that cherry pits contain harmful substances that adversely affect the human body. However, experts say that this effect will take place if such blanks are stored for more than six months. After all, it is after the specified period that harmful acid begins to be released from the bones. In this regard, we recommend that you use all prepared blanks up to this point.
So let's take a closer look classic version creating cherries in their own juice. It should be immediately noted that it does not require the use of a single gram of granulated sugar. This component is added only in the process of baking or any other dessert.
Thus, to make a berry preparation for the winter, we only need a couple of kilograms of ripe cherries.
Product preparation
Due to the fact that the stone will not be removed from the cherry for such a preparation, the berry should be carefully sorted out. After all, rotten, spoiled and other elements that can easily ruin the entire dessert should not get into a sterilized jar. After that, the berries should be thoroughly washed in a colander, and then shaken very strongly, depriving them of any liquid other than their own juice as much as possible.
Sterilization of jars
Containers for such a workpiece are best taken in small sizes. They should be washed thoroughly using baking soda and then sterilized by any method known to you. To do this, you can use a microwave, and an oven, and a stove. Metal covers should also be processed.
We form the workpiece
After the jars are sterilized, they should be dried by placing them upside down on a waffle towel. Further, it is required to distribute the entire processed berry in containers, laying it out in small portions and shaking regularly. When all the cherries are in the jars, pour boiling water over them, and then simply cover them with lids.
Heat treatment
After forming the workpiece, all filled containers must be placed in a pot of water, on the bottom of which it is necessary to lay out a terry cloth or some kind of stand. Moreover, the liquid should only reach the shoulders of the cans. In this form, they should be sterilized for ¼ hour (after boiling).
Final stage
After the heat treatment is completed, all containers must be carefully removed from the pan and immediately rolled up with the lids with which they have been 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.
How to use?
Many may have a question about how to use cherries in their own juice in cooking. From syrup you can make very delicious compotes, as well as fill them with any desserts. As for berries, they are good to use as a filling for pies, pies and other pastries.
Isn't it very convenient to have jars with different blanks from cherries for the winter? For example, pitted cherries in their own juice with sugar are a ready-made filling for pancakes, sweet pies and dumplings. And after all, making it easier than ever, but can you imagine what a help in winter! You can make jelly out of juice or cook jelly, compote, and use the berries for their intended purpose. Cherries are prepared in their own juice for the winter with sterilization, which makes it possible to store this blank in a city apartment for up to two years, and even longer in a cool basement.
Recipe for cherries in own juice with sugar
Ingredients for a half liter jar:
- Cherry - about 450 g (how much will go in);
- sugar - 2-3 tbsp. l (to taste).
How to cook pitted cherries in your own juice with sugar
For harvesting for the winter, select ripe, juicy, but not overripe fruits. It is desirable to recycle immediately, as collected, on the same day. Mix in a bowl or kitchen sink, leave in cold water for 5-10 minutes. Cut off the stalks, rinse, put in a colander, rinse several times with tap water. At this time, wash half-liter or liter containers with hot water and soda, sterilize over steam or in the oven, boil the lids.
Remove pits from cherries using a typewriter or with a safety pin, a hairpin, a hard wire bent by a crochet hook.
Pour a layer of cherries at the bottom, filling about a third or half. Pour 1-1.5 tbsp. l. Sahara. Shake to fill the container.
Pour in the next portion, compact by shaking or pressing lightly. Sprinkle sugar on top. To cover with a lid. It is recommended to leave the cherry in this form for two to three hours so that it settles and gives more juice. But if you immediately fill the jars tightly, then you don’t need to wait, we immediately put the cherries in their own juice with sugar to be sterilized.
Place a folded cloth or towel on the bottom of a pot of suitable height and volume. Put a jar, pour hot water to the level of the “shoulders” of the can (shoulders are the part where the container begins to narrow towards the neck). Put the lid on top without rolling it with a typewriter. Bring the water to a boil over low heat. Screw the flame so that the water boils evenly and does not flood the jar. Sterilize half-liter containers for 20-25 minutes from the moment the water boils.
Take out one at a time, roll up the lids. It is better to use a seamer than threaded caps so that the twist is tight. Turn on the lid, make sure that nothing is leaking. Wrap in newspapers, wrap with a blanket or a warm scarf, a coat for further sterilization.
A day later, when the workpiece has cooled, rearrange for storage. Pitted cherries harvested using this technology in their own juice with sugar can be stored for several years. By the way, almost the same is prepared, the recipe is very simple. How do you prepare cherries for the winter? Share your recipe!
