This preparation is made in different ways: with or without sugar, with or without seeds. The main ingredient of the preparation is cherry. Therefore, it is worth paying special attention to it. The berries should be ripe, but not overripe. It is advisable to take large cherries. It is this berry that retains its shape better and contains more juice. This is especially important when you make pitted preparations. Small cherries quickly lose their shape after pitting.
The collected berries are washed, removing unripe, spoiled or wormy ones. This must be done extremely carefully so that the cherries do not become wrinkled and expire prematurely. Now the most crucial moment is removing the seeds. This process requires perseverance and attentiveness. This can be done using a special device or removing the seeds the old fashioned way with a pin. The main thing is that the pulp remains as intact as possible.
Cherries with pits look much more beautiful, but it is worth remembering that after eight months the pits begin to release hydrocyanic acid, which can lead to poisoning. Therefore, such preparations must be consumed before the expiration of this period. Cherries in their own juice are prepared for the winter in half-liter or liter glass containers. Before storing the berries, they are thoroughly washed and sterilized.
Recipe 1. Cherries in their own juice with pits
1. We sort through the cherries, tear off the stems, remove leaves and spoiled berries. Place the cherries in a sieve and wash thoroughly. Then leave the cherries to drain all the water.
2. Wash liter or 0.5 liter containers thoroughly with baking soda and sterilize them. We do this over steam or in the oven.
3. Fill the jars with prepared berries and cover with lids. Cover the bottom of a wide pan with a linen towel and place the jars in the pan. Fill with hot water so that the liquid level reaches the hangers of the jars. Sterilize the workpiece over low heat: liter jars for 20 minutes, half-liter jars for a quarter of an hour.
4. Place the berries in jars, since the cherries will settle during the sterilization process. Then we roll up the jars 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, tear off the stems and rinse very carefully so that the berries do not bruise. Remove seeds from a third of the total mass of cherries using a pin and a special device.
2. Grind the cherry pulp through a meat grinder, place in cheesecloth and squeeze out the juice. Pour the resulting juice into a saucepan and add granulated sugar at the rate of 300 g per liter of cherry juice. Place the bowl with the juice on low heat and bring to a boil. Boil the juice, stirring occasionally, until the sugar is completely dissolved.
3. Wash and sterilize liter or half-liter glass containers thoroughly.
4. Place the remaining cherries in prepared jars and pour boiling cherry juice over them. Place the jars in a wide saucepan, lining the bottom with a napkin. Pour in hot water and sterilize at low boil: 20 minutes for liter jars and 25 minutes for half-liter jars.
5. Seal the jars with cherries hermetically, turn them over and cover with some warm cloth. Leave the jars like this until they cool completely. Store jars in the pantry or basement.
Recipe 3. Cherries in their own juice with pits and sugar (second method)
1. We sort out large ripe cherries, removing spoiled and wormy fruits. We tear off the tails and thoroughly wash the cherries under the tap.
2. Wash glass containers with soda, rinse and sterilize in the oven or over steam.
3. Place the cherries in prepared jars, shaking constantly and sprinkling with sugar. Pour two tablespoons of sugar on top. Cover with sterile lids and place the jars in a wide saucepan. Pour in hot water.
4. Place the pan with the jars on low heat and sterilize at a low simmer: a quarter of an hour for 0.5 liter jars and 20 liter jars for about 20 minutes. Then carefully remove the jars of cherries, seal them tightly and turn them over. Cover with a blanket and keep under it until completely cooled.
Recipe 4. Cherries in their own juice, pitted, with sugar
1. Prepare the cherries. We sort through, tear 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. Wash liter jars with soda and rinse. There is no need to sterilize glass containers, but be sure to boil the lids.
3. Using a special machine, remove the pits from the cherries. Place the berries in prepared jars, compacting them tightly. When the jar is half full, add a spoonful of sugar and continue adding berries to the top. Add another spoonful of granulated sugar on top.
4. 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. Sterilize for a quarter of an hour, from the moment of boiling, at a slow boil.
5. Roll up, turn over and cover the jars with a blanket. Leave to cool for a day. We store the workpiece in the basement or pantry.
Recipe 5. Cherries in their own juice, pitted, with sugar (second method)
- 300 g granulated sugar;
- cherry kilogram
1. We sort out large, ripe cherries and tear off the tails. Wash the berries thoroughly, without pressing, so as not to crush them. Using a special machine or pin, carefully remove the seeds.
2. Place the seedless berries in a saucepan and cover them with granulated sugar. Leave for a while so that the cherries release their juice. Place the pan on low heat and bring to a boil.
3. Thoroughly washed jars are sterilized. We spread the hot boiling mixture into the prepared glass container and roll up the lids, having boiled them in advance. The cooled workpiece is sent to the cellar for storage.
Recipe 6. Cherries in their own juice, pitted, with sugar (third method)
- for every kilogram of cherries, a glass of granulated sugar;
1. We sort through freshly picked cherries, tearing off the stems and removing unripe and spoiled fruits. We remove the pits from the cherries using a special machine or a pin.
2. Place the cherry pulp in an enamel bowl, sprinkling it with granulated sugar at the rate of: glass per kilogram of cherries. Leave the berries overnight so that the berries are soaked in granulated sugar and release their juice.
3. Place the bowl with the cherries on the fire and bring to a boil over low heat.
4. Place the hot berries in sterile dry jars and fill them with the remaining juice. Immediately roll up the pre-boiled lids. Turn the jars over, cover with a blanket and cool completely. We store the workpiece in the pantry or cellar.
Recipe 7. Cherries in their own juice without sugar and seeds
1. We sort the cherries, removing stems and damaged fruits. Place the sorted berries in a bowl and fill them with cold water. Leave for an hour. Drain the water, place the berries in a sieve, and remove the seeds from the cherries. Place the pulp in a saucepan.
2. Wash and sterilize the jars. Place the seedless berries in jars and fill them with the juice that remains in the pan.
3. Line the bottom of a wide pan with a towel. We place jars of cherries on it and pour water into the pan so that its level does not reach the throat a couple of centimeters.
4. Place the pan on low heat and sterilize it: half-liter jars for a quarter of an hour and 20 liter jars for about 20 minutes. Carefully remove the jars, seal them tightly with sterile lids, wrap them up 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, tearing off the stems and removing spoiled fruits. Place the cherries in a colander and rinse under running cold water. Leave for a while to allow all the liquid to drain.
2. Transfer the cherries to the multicooker bowl and cover it with sugar. Leave for four hours until the juice is released.
3. Activate the Steam program and cook for 20 minutes, until the granulated sugar is completely dissolved. Then switch the multicooker to the Stewing mode and continue cooking for another hour.
4. Wash the glass container thoroughly and sterilize it in the oven or over steam. Transfer the hot cherries into prepared jars and seal them tightly with sterile lids. Send for storage in a dark, cool place.
Recipe 9. Drunk cherries in their own juice for the winter for desserts and cakes
- cherry kilogram;
- 300 ml purified water;
- sugar 700 g;
- 200 ml vodka or cognac.
1. Wash the sorted cherries thoroughly and place 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. Place the cherries in boiling sugar syrup and cook for ten minutes, skimming the foam from time to time.
4. Remove the cherries from the syrup and place them in sterile, clean jars.
5. Pour the alcoholic drink into the hot syrup and stir. Fill the cherries with syrup and immediately roll up the lids on the jars. Turn the jars over and cool the workpiece completely. We put it in the basement for storage.
- For this preparation, 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 pits from cherries using a pin or a special device so that the pulp remains intact.
- Cherries in their own juice are used to make pies, dumplings, jelly and desserts.
By canning cherries in their own juice, you will have a strategic supply for the winter for making drinks - compote and jelly. The berries are useful for various baked goods, used as filling and for decorating cakes and pastries. I offer several of the most successful recipes for preparations, with and without sugar.
The advantage of 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 we have achieved the main thing - we have received a tasty and healthy dessert. Five minutes can rest.
How to roll cherries in your own juice - preparation secrets
- As a rule, the preparation is made in small jars for one-time use, since the opened dessert does not last long, especially if without sugar.
- Take only the ripest berry.
- Remove the seeds. An exception is the preparation 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 the jars cannot be stored for a long time. The seeds contain hydrocyanic acid, which is released into syrup over time.
Cherries in their own juice with sugar, without seeds
I believe that this is the most successful and correct way to prepare your own nectar. The dessert can be stored without complications all winter.
Prepare:
- For 1 kilogram of berries 300 gr. granulated sugar.
Preparation of the workpiece:
- Place the jars to sterilize and boil the iron lids.
- Remove seeds from washed cherries.
- Place the fruits in a cooking container. At the lowest heat setting, start heating the contents. This is important - high heat is not needed.
- Immediately after the first signs of boiling appear, quickly transfer the cherry mass into jars and roll up.
Cherries with sugar without sterilization
The preparation is also made without seeds, but is somewhat different. You don’t have to bring the berries to a boil for a long time. The method is very simple, but the preparation technology will allow the preservation to stand all winter.
Required:
- A glass of sugar per kilogram of fruit.
Preparation:
- Place the cored cherries in a saucepan. Sprinkle with sugar.
- Set aside for 12 hours. During this time, the berries will become saturated with sweetness and release a lot of juice.
- Prepare the jars - wash and sterilize.
- Turn on the gas at full power, let the mixture boil quickly and strongly.
- Remove, quickly pack into jars and seal.
- For storage, choose a pantry or refrigerator shelf.
Cherries in juice syrup with sugar
You can prepare cherries in your own juice so that you get a thick, pomegranate-colored syrup in which stunningly beautiful whole berries will float.
Take:
- Per liter of cherry juice – 300 g. granulated sugar.
How to cook:
- Divide the washed cherries into 2 unequal parts. Free the smaller part from the seeds. Place in a blender bowl and grind.
- Drain the juice, add sugar and place on the stove.
- When the pulp boils, check if the sugar has dissolved.
- At the same time, distribute most of the cherries into the jars without removing the pits.
- Pour in boiling 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 does not have exact proportions. But a large amount of sweetener and sterilization will guarantee to protect the product from rapid fermentation.
Step-by-step preparation:
- Fill the jars in layers. At the bottom there is a layer of cherries about two centimeters thick. Then 2 tablespoons of sugar. And so on to the very top.
- Shake the jar periodically to ensure the contents fit tightly. The top layer must be sugar.
- The last step is sterilization. How long to sterilize: liter 20 minutes. Half liter jars – 15.
Cherries in their own juice – preserved without sugar
This recipe allows you to preserve many berries in one jar. Another strong point of the recipe is that the fruits do not lose color, the result is aromatic, almost natural taste.
- Before cooking, do the preparatory work - fill the cherries with cold water and leave for exactly an hour. During this time, it will be saturated with water and become more juicy.
- Discard the core and place the pulp in jars.
- At the same time, start sterilizing the jars and lids.
- Sugar-free preparations in their own juice must be sterilized. Place the jars in a pan of hot water. Let the liquid boil and sterilize. For a 0.5 liter jar, 15 minutes is enough. Process a liter container for 20 minutes.
- After rolling, the workpieces are turned over, wrapped and waited to cool.
Cherries with pits - sugar-free recipe
I have already drawn your attention to the fact that it is advisable to harvest berries in their own juice without the core. However, if you plan to quickly use the content, it is acceptable to do so without deleting it.
- Fill the jars with washed berries. Place in a saucepan with hot water.
- Place a towel on the bottom of the pan to prevent the jars from bouncing around too much. Don't forget to cover the jars with lids.
- Preservation requires constant monitoring, since the cherries will soon begin to sag. Add the required amount, filling the jar to the top. If it settles again, add a new portion.
- Soon the settling will stop, this is a signal that no more fruit will enter. Take it out and roll it up. Cool by turning it upside down.
Happy harvesting! On a winter evening, open a jar of this delicious preparation and make any dessert with cherries that look like they were just picked from a tree. Video with a recipe for cherries in their own juice in jars for the winter.
Now there will be a sea of preparations from these bright and juicy summer fruits. Today I present several recipes for cherries in their own juice, which will give you a piece of summer in the winter.
In the cold season, this berry preparation is good for making jelly, compotes, jelly, mousse, sweet sauce, and the dense part of the berries, soaked in thick, rich syrup, is suitable for a variety of baked goods. Published recipes for cherries in their own juice have been tested in practice, so there should be no doubt about this.
1. Cherries in their own juice without seeds - recipe 1
This recipe is very simple, although those who like to preserve pitted cherries in their own juice prepare according to various recipes, but this depends on its further use. For preparation, it is good to use larger berries, as they will keep their shape better, and there will be much more juice.
Cherries in their own juiceAccording to the recipe, pitted cherries in their own juice are prepared as follows:
1. Prepare all the ingredients for cooking cherries in their own juice.
Prepare all the ingredients for cooking cherries in their own juice 2. Inspect the berries, remove those with mechanical damage and signs of spoilage, tear off the stems, pour into a colander and rinse under running cold water.
Sort the berries 3. Then remove the seeds. You can do it manually, using a special device or a simple pin.
Remove pits 4. Next, prepare glass jars. Wash well with baking soda, boil together with seaming lids. As for the container, half-liter, liter or even mini jars are perfect. It's up to you.
Now place the purple beads tightly in the prepared container and sprinkle with granulated sugar, using the following ratio: sprinkle three tablespoons of pitted cherries with two tablespoons of sugar and fill the jar to the very top.
Place the cherries in jars and cover with sugar. 5. After choosing a convenient pan, fill it with warm water, fill the bottom with a cotton towel, set the workpiece so that the water reaches the hangers, cover with lids and set to sterilize. Sterilization time is 15 minutes for half liter jars, and 20 minutes for liter jars.
Place 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 until it cools completely.
Seat hermetically with lids 6. The cherries are ready in their own juice; store in a cool place for no more than one year.
Cherries in their own juice Components:
- cherry - at your discretion;
- sugar - according to the proportion indicated in the description.
2. Cherries in their own juice without seeds - recipe 2
This recipe will differ in that it will contain less sugar, and the cooking technology will be slightly different.
Cherries in their own juice 1. First of all, you need to discard the freshly picked berries, remove any leaves and petioles.
2. Remove the seeds using a hairpin, a paper clip, a toothpick for this purpose, or manually perform not entirely pleasant manipulations for this harvesting method.
3. Rinse under running cold water.
4. Place in an enamel or copper bowl and add sugar according to the instructions in the recipe. Let the berries stand for about half an hour in the open air until they release juice. I advise you to remove the pits over a convenient dish or tray, as juice drips from ripe cherries.
5. Mix gently, as if lifting the berries from the bottom to the top. Using a wooden spoon, spread into clean and dry jars, sterilize for at least 20 minutes, close with screw caps and turn over. Cover the top with a terry towel and leave until the next morning. Important to remember! If these rules are followed, mold plaques will not form on the surface of the cherry in its own juice when stored.
Ingredients:
- cherry - 1 kilogram;
- sugar - 200 grams.
3. Cherries in their own juice without sterilization - recipe 3
Cherries prepared using this method are suitable for making cottage cheese casseroles, desserts, cocktails, pies and other baked goods. The main thing here is to follow sanitary rules and the exact ratio of the main ingredients. My grandmother always cooked this way in the village. She also salted it and soaked it in small wooden barrels. Oh, how delicious!
According to the recipe, we prepare it in our own juice without sterilization as follows:
1. Wash the berries without defects and various flaws and place them in a saucepan or copper basin, left as a gift as an inheritance, and cover with sugar. Mix carefully with a wooden spatula and leave in the open air for three hours. It is not forbidden to add sugar by pouring it in layers, here is how to adapt.
2. When a lot of juice appears, place the container with the contents on medium heat, boil for 4 minutes and immediately place in the prepared container and close with a screw key or as you prefer.
3. Subsequent technological operations will be the same as in previous recipes. Store the finished product 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 you find wormy berries, you should fill them with cold water and pour in a little vinegar or a weak salt solution and leave for 5-10 minutes. The worms will float to the surface, and then rinse with a fresh portion of water.
3. Ready-made canned fruits should be stored in a cool place; if exposed to sunlight, the contents may ferment and turn sour.
Cherries occupy a worthy place in home canning. After processing strawberries and cherries, you can prepare several jars of this berry.
It grows in almost every garden, so it is sold at an affordable price.
Preserving cherries in their own juice for the winter is a much simpler process than making jam or preserves.
This preparation will help you create many delicious dishes, including dumplings with cherries, pies and pies with sweet filling. It is useful in preparing compotes and jelly.
You can decorate cottage cheese, semolina porridge with such a cherry, or just eat a few fruits just like that. It has not been subjected to long-term heat treatment, so it retains its shape, smell, and taste. In addition, it contains plenty of vitamins.
Cherries in their own juice for the winter - general principles of preparation
Fresh cherries need to be washed and sorted. We leave only whole fruits, without wormholes.
It is advisable to keep the berries for half an hour or an hour in cold and salted water, so that later you do not encounter an unattractive worm in the finished product.
The most labor-intensive process in preparing cherries in their own juice for the winter is removing the pits. The easiest way to do this is with a special device. But if you don’t have one, then a toothpick, pin, hairpin or even a manicure file will help. The seeds must be removed carefully so as not to crush the fruit.
The further process depends on the recipe.
Jars and lids should be prepared in advance. They must be washed with hot water and soda and steamed. Then the container is turned over and dried until dry.
Jars of cherries need to be sterilized. You can do this:
1). In a gas or electric oven. It turns on only after the cans are already inside. The usual sterilization time is 20 minutes. Most often, the process occurs at a standard temperature of 180 degrees.
2). In a saucepan with water. The dishes are taken larger so that at least four jars can fit in them. Place a cotton towel, thick napkin or wooden circle on the bottom of the saucepan. You need to do this for your own safety: the jars will definitely not burst when heated.
The glass container is placed in a saucepan, cold water is poured in and the heating is turned on. The liquid should not reach the neck of the jar by two centimeters. You can't let water get into the jar.
After boiling, a half-liter container with cherries is in the water for about fifteen or twenty minutes. The sterilization time for liter containers is up to half an hour.
To prepare the preserve you will need sugar and cherries. In rare cases, starch and water are added.
You will need a large spoon, a container for seeds, an enamel saucepan, a ladle, a colander, oven mitts and towels.
When rolling cherries, it is advisable to observe the following proportions: for every kilogram of fruit you need a glass of sugar. You can do this: for a liter jar, three tablespoons of sugar.
Especially ripe and juicy fruits can be preserved without sugar.
Jars of cherries are turned over and wrapped in something warm and large. They should be left in this form until the seaming has cooled completely.
Preservation is stored in a dark and cool place: a cellar or pantry.
Recipe 1. Cherries in their own juice for the winter “Fresh berry”
Ingredients:
Sugar - three tablespoons. for one liter jar;
Cooking method:
We sort the cherries and remove spoiled berries.
Soak it for half an hour in salted water.
Wash the fruits thoroughly under running water.
Transfer to a colander and let the liquid drain.
Pour a spoonful of sugar into a sterilized and dry jar. Then fill it halfway with cherries. Shake slightly so that the fruits lie more densely.
Add another tablespoon of sugar.
Fill the jar completely with cherries and shake.
Sprinkle another spoonful of sugar on top. It should be noted that if the cherries are very sour, then you can add more sweet ingredients.
Cover the jars with lids.
Sterilize in hot water for about 15 minutes. We start counting the time from the boiling of the liquid.
You can carry out this operation in the oven. The jars need to be kept there for 20 minutes at standard temperature.
Roll up the lids tightly. Turn over the container with cherries. Don't forget to wrap the jars well.
Recipe 2. Cherries in their own juice for the winter for making desserts
Ingredients:
One kg of ripe pitted cherries;
0.3 kg sugar;
50 ml water;
Two tablespoons starch;
Cooking method:
Cover the berries with sugar and place on medium heat.
Boil the cherries for five to seven minutes after the juice boils.
Remove the vessel from the heat.
Dissolve starch in cold water. There shouldn't be a single lump. Add it to the hot, but not boiling, juice with cherries.
Place the dishes with fruits on the fire again and wait for them to boil. Turn it off immediately.
We put the cherries in their own juice into clean jars for the winter, screw them in, cover them and wait until they cool.
Recipe 3. Cherries in their own juice for the winter “Winter Sweetness”
Ingredients:
Sugar - four tablespoons per 0.7 liter jar;
Cooking method:
Place the prepared cherries in a jar in a layer of approximately four centimeters.
Add a heaping tablespoon of sugar.
In the vessel where the fresh cherries lay, juice formed. Pour two spoons onto the surface of the fruit.
Cover the filled glass containers with lids and place in the oven for 30 minutes.
We take out the hot jars, covering our hands with an oven mitt or towel.
Twist, turn over and cover with something warm.
We hide the already cooled jars on a shelf in the pantry or cellar.
Recipe 4. Cherries in their own juice for the winter “Country recipe”
Ingredients:
Two kilograms of cherries;
Half a kilogram of sugar.
Cooking method:
Pour pitted cherries into a large saucepan. Add sugar and mix gently with a spoon or spatula.
You need to try to see if the juice released by the cherry is sweet enough. If necessary, you can add more sugar.
Place the saucepan on the stove and turn on low heat. Stirring occasionally, bring to a boil. Boil the cherries for about fifteen minutes.
Place the finished product in clean jars. Roll up the lid and turn over.
Recipe 5. Cherries in their own juice for the winter without sugar
Ingredients:
Cooking method:
Remove the pits from each cherry.
Using a spoon, fill the prepared jars with fruits. Lightly compact the berries so that they release juice more actively. Leave a distance of approximately three cm between the top layer of cherries and the edge of the jar.
Cover each glass container with prepared lids.
Place the jars on a baking sheet and load them into the electric oven. We place them on the second level from the bottom.
Set the temperature to 150 degrees. Heating mode: top and bottom.
We watch the jars until the cherry juice boils in them. After this happens, we preserve it in the oven for about twenty minutes.
We take out the jars of cherries in their own juice, stored for the winter, and screw the lids on tightly.
Let the glass container cool to room temperature and store it until the winter cold.
Recipe 6. Cherries in their own juice for the winter “Sour berry”
Ingredients:
One kilogram of cherries;
Sugar - one tablespoon each. for a half liter jar.
Cooking method:
Preparing cherries and containers. Pour fruit into each jar. Shake until they fit tightly.
Place the jars in a saucepan. Add one tablespoon of sugar. Cover with lids.
Pour cold water into a saucepan. Turn on the fire.
The jars are sterilized ten minutes after the water boils.
We take out the jars and quickly roll them up. Turn it over, wrap it up and after cooling completely, move it to the prepared storage place.
Recipe 7. Cherries in their own juice for the winter in Eastern European style
Ingredients:
Sugar - five tablespoons each. per liter jar;
Cooking method:
Place pitted cherries into clean jars.
After half the glass container is filled, add granulated sugar.
Fill the jars with cherries almost to the top. Leave a distance of one centimeter to the edges of the container.
Pour clean water into each jar. It should fill the container completely.
Cover the jars with clean lids and screw them on. Turn each one over and make sure they are sealed tightly.
Place the jars in a large saucepan and fill them with water up to the neck.
After boiling, turn the heat down to medium and set the time at twenty-five minutes.
Turn off the heat and cover the saucepan with the jars with a lid. We leave the preservation directly in the water until the morning.
Unload the jars, wipe with a towel and turn over. Check again to see if they are sealed.
Preparing cherries in their own juice for the winter - tricks and useful tips
- When sterilizing in the oven, jars should be placed on a wire rack and a baking sheet placed underneath to prevent contamination of the entire inside of the stove. After all, when heated, juice can flow out of glass containers.
- If there are a lot of cans, then it is better to carry out the sterilization process in the oven. If their number is limited to three or four, a saucepan with water is more suitable.
- When the seeds are removed with a toothpick, one of its sharp ends can be broken off.
In order not to confuse the ratio of sugar and cherries, it is necessary to use jars of the same capacity.
Recipes for cherries in their own juice are considered the simplest types of product preparation, which does not require much time and money. Cherries in their own juice can be preserved for the winter with or without sugar. Let's look at how to prepare cherries in their own juice for the winter, and recommendations for choosing a product of the right quality. The described methods for preserving berry products can also be used when preserving cherries.
How to prepare fruits for canning?
Cherries are the main ingredient, so the fruits are chosen with great care. To do this, the hostess must fulfill the following conditions:
- The harvested cherries must be ripe, large enough and fresh.
- If you use a recipe for pitted cherries in their own juice, then prepare berries with a high juice content. In this case, it is better not to take small cherries, because after removing the seeds, the round shape of such cherries is crushed, and whole samples are needed for harvesting.
- Before cooking cherries in their own juice, the fruits are sorted and all wormy, spoiled or unripe berries are removed. It is also necessary to remove small twigs and leaves.
- The harvested cherries are carefully washed with running water. You should not crush the fruits, as they may release their juice ahead of schedule.
Cherries prepared in the above manner must be cleared of kernels, unless the cherries are preserved in their own juice with pits. To remove unnecessary solid components of the fruit, you can use special devices, a pin, or simply pull out the seeds with your hands.
If berries with seeds are canned, they are carefully sorted by hand and washed. But you need to know that such canned products are not stored for a long time, because after 7-8 months the dangerous chemical compound found in the seeds (hydrocyanic acid) and other harmful substances can cause poisoning.
It is best to seal cherries in their juice for the winter in glass jars with a volume of 500 to 1000 ml. Before laying fruits, they must be sterilized by any available method. Some housewives cook cherries without sterilization, but this is quite dangerous, because dangerous microbes appear in the fruits that can cause poisoning or some kind of disease.
The jars are closed with varnished lids made of tin or aluminum. Vessels with screw caps can be used.
You can store finished products at room temperature, but when exposed to light, the fruits may change color. It is best to keep jars in a dark, cool place.
Fruit harvesting recipes
There are several recipes for cherries in their own juice with sugar.
With the first method, they buy the required amount of cherries (choose small and medium-sized fruits) and granulated sugar. The berries are pre-sorted and spoiled specimens are removed. The pits are completely removed from approximately 1/3 of the cherries, and then the fruits are crushed in a meat grinder or in any other way, and the juice is squeezed into a small saucepan.
Sugar is added to it in the ratio of 1000 ml of juice - 0.3 kg of sand. This mixture is brought to a boil. The liquid must simmer for 2-3 minutes for the sugar crystals to completely dissolve.
The remaining berries (2/3 of the total quantity) are placed in sterilized jars and then filled with the resulting cherry juice. Sterilization at a temperature of 100°C of vessels with a capacity of 500 ml lasts 20 minutes, and 1000 ml - 25 minutes.
The jars must be closed with tin lids. Then roll up, carefully turn the vessels upside down, and wait until they cool completely. Transfer to a dark, cool room.
Cherries in their own juice with sugar, but without seeds, are prepared from the following ingredients:
- The required number of berries that the housewife wants to prepare for the winter.
- Granulated sugar, purchased at the rate of 1 glass per 1000 g of cherries.
The fruits are sorted and the seeds are removed. Pour into an enamel pan (containers made from other materials cannot be used), sprinkle the berries with granulated sugar in the specified proportion.
The berries are left for approximately 12-14 hours. It soaks in sugar and then releases liquid. After this process, place the pan on medium heat and allow the liquid to boil. The fruits are laid out in pre-sterilized jars, then filled with the resulting liquid, and immediately rolled up with boiled metal lids. The vessels are turned upside down, wrapped warmly and kept in the indicated position until they cool.
You can use a multicooker to obtain the product. To do this, take the required amount of cherries and sugar at the rate of 1 glass of granulated sugar per 1000 g of berries. The fruits are sorted, washed, and slightly dried. They are placed in a slow cooker and covered with sugar. The cherries must stand for 4 hours to release the liquid. After this, turn on the device in the “Steam” mode for 1/3 of an hour, and then turn the control knob to the “Quenching” mode for 1 hour. The berries prepared in this way are transferred to previously prepared and thoroughly sterilized jars, then they are rolled up with boiled lids.
Recipes without granulated sugar
In order to make cherries with pits, canned in their own juice, you need to take the required amount of fruits, sort them, and rinse well in running water. After this, prepare the jars for sterilization. The prepared vessels are filled to the top with berries, and then filled with boiling water.
The jars are covered with lids and sterilized. Process time for small containers up to 500 ml is 15 minutes, and 1000 ml - 20 minutes. During this operation, the berries settle to the bottom, so you need to add the required amount of fruit from time to time.
At the end of sterilization, you need to close the vessels with lids and turn them upside down. The jars are left in this position until they cool completely. Transfer them to a dark place.
Cherries in their own juice without sugar are prepared from large, ripe and juicy berries. They are sorted out, filled with cold, clean water, and then left for 60 minutes. After this, you need to carefully remove the seeds from the fruit, then put the berries in sterilized jars. The cherry is poured with the released juice on top.
Filled jars must be sterilized. To do this, place a thick piece of fabric on the bottom of the largest pan. Containers with fruits are placed on it, cold water is poured in such a way that it does not reach the neck of the vessel by about 2-3 cm. The pan with the jars is placed on the stove. Sterilization time for jars: 500 ml - 15 minutes, 1000 ml - 20 minutes, from the moment of boiling.
After this, carefully take out the jars, seal them tightly with boiled lids, wrap them in warm cloth, and leave them until they cool.
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