This preparation is made different ways: with or without sugar, with or without pits. 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. cherry in own juice for the winter they 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. We fill hot water so that the liquid level reaches the shoulders of the jars. 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 pour 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 into the saucepan warm water 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 spread the hot boiling mixture over the prepared glass containers and roll them up with 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. Put the pulp of the cherry in enamelware, sprinkling it with granulated sugar at the rate of: a glass per kilogram of cherries. 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 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 cherry into the boiling sugar syrup and cook for ten minutes, from time to time removing the foam.
4. We take out the cherry from the syrup and lay it out in sterile clean jars.
5. Pour into hot syrup alcoholic drink 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.
How do you harvest cherries for the winter? Are you freezing? it good way, of course, but what if the places in freezer sorely lacking? There is only one way out - to close the cherry in its own juice in jars. This method is very simple and the cherry in its juice does not require any additional ingredients(sugar, for example). All you need is the cherry itself, jars, some free time and desire.
Yes, and of course, a recipe for how to close cherries in their own juice for the winter. With the latter, I will be happy to help you, I will tell you in detail how to cook cherries in your own juice for the winter without sugar.
Ingredients
for 1 liter jar:
900 g cherries, pitted
Cooking:
We pick cherries. We remove unripe, crushed, spoiled. Remove leaves and branches. We wash the cherries in a large amount of cold water, after which we recline in a colander. Remove pits from cherries. You can do this with the help of a special device (there are many varieties) or simply with your hands (first we squeeze the cherries in a fist, lowering our hand into a bucket so that the splashes do not scatter, and then we take out the bones).
This process is in some sense cheerful, but rather “dirty” - Cherry juice very insidious and strives to splash nearby dishes, furniture and your clothes. Keep this in mind if you remove the pits from cherries with your hands.
We put the cherries in a bowl or pan, cover with a towel or lid and leave for 2-3 hours. During this time they will let a large number of juice.
Jars for cherries in their own juice must be sterilized, however, as well as lids. We fill the jars with cherries to the very top, pour the juice so that there are no voids between the cherries.
Line the bottom of a wide saucepan (we will sterilize cherries in it) with a napkin or install a special flat stand for sterilization. Put jars in a saucepan and fill them with water. room temperature, not reaching the top of the cans by 2-3 centimeters. We cover the jars with lids and send the pan for sterilization.
Bring to a boil over medium heat and sterilize, again over medium heat, for 15 minutes.
After that, we take out the jars from the pan (be careful, because they will be very hot). And roll the cherry in our own juice metal lids using a special cutting machine. We turn the jars on the lids and wait until they cool to room temperature.
Well, that's all, now you know how to roll cherries in your own juice without sugar. I wish you delicious successful blanks from cherry! 
It is best to preserve such cherries in liter jars- just a normal portion for dumplings, and for a pie or cake. But you can close it in half-liter jars (450 g of cherries will take 1 jar) or 3-liter jars (it will take 2.7 kg, respectively) - it all depends on your needs.
Cherries in their own juice for the winter
5 (100%) 1 voteCherry in its own juice for the winter is one of those preparations that are never plentiful. And great way quickly and without special trouble recycle a large crop. Here are some tips for using it: filling in pancakes and pies; layer in cakes, the basis for desserts, jelly, smoothies, compotes. For all these delicious meals cherry in its own juice is suitable for the pitted winter, and I advise you to prepare more of it. You will see, by spring there will be nothing left, and you will be looking forward to the new harvest.
My recipe for cherries in their own juice for the winter is extremely simple. I remove the seeds from the berries, put them in jars, add sugar, sterilize and roll them up.
Ingredients
To preserve cherries with sugar for the winter you will need:
- ripe juicy cherries - 1 kg;
- granulated sugar - 2-3 tbsp. l. on a jar;
- jars with a capacity of 0.5 liters and tin lids for them.
How to prepare cherries in your own juice for the winter without seeds
I sort out the berries, cut off the petioles. I have cherries from my garden, the trees are not treated with chemicals, and therefore I do not exclude that there may be worm bugs. In order for them to get out of the berries, I immerse the collected cherries for a couple of hours in cold water. I change the water two or three times during this time. Then I rinse thoroughly again, leave in a colander.
I sort. I throw out the spoiled ones, I leave the slightly crushed ones. I remove the bones with a special device. My wife does an excellent job with this hairpin process, even faster than I can do it. So take note of the advice.
I take half-liter jars, I think that they include optimal amount berries that can be used at a time. Thoroughly wash with soda, scald with boiling water. Tin lids I boil in a small saucepan for at least five minutes. I stack the cherry, shaking the jar. I'm about a third full.
I add sugar. How much depends on the acidity of the berries and your taste, I put one or two tablespoons. You can make cherries in your own juice without sugar, the cooking method is the same.
I add more cherries to the top of the jar. To make the berries lie denser, periodically shake the container or lightly tamp.
I put a spoonful of sugar on top. Cover and leave at room temperature for half an hour.
In half an hour, the sugar melted, the cherry gave a lot of juice and settled a little. I added berries so that it was under the very lid.
I take a deep pan, not lower than the banks. I cover the bottom with a kitchen towel, folding the fabric two or three times. I put the jars not close to the walls, there should be at least a small gap. I cover with lids. I do not twist, but simply put them on top so that water does not get inside during sterilization. I pour water, closing the containers two-thirds or slightly higher.
I put it on medium heat. I wait for the start of boiling, adjust the fire so that the water boils slightly and does not flood the lids. I mark 15 minutes, this time is enough. Holding the cans with a towel, I carefully take out one at a time and immediately roll it up with a typewriter. I turn over, in this position, the jars stand for half an hour to check the tightness. Then I wrap it in newspapers and hide it in a blanket for a couple of days.
I lower the cooled cans of cherries into the basement. But cold is not a prerequisite for storage; canned cherries are great at room temperature in the pantry.
In winter, pitted cherries in their own juice are used to make the most different pastries, for example - here delicious pie. Get ready and you won't regret it! Good luck and delicious preparations for the winter! Your Plushkin.
In ancient times, cherry was considered a magical tree with inexhaustible healing properties. The people were like this original way treatment: it was necessary to put a coin into the bark of a tree and rub the sick place against the tree.
healing properties cherry ash also possessed. They rode naked in it, thus trying to get rid of rashes on the body that arose against the background of skin diseases. Cherry ash was stirred in water and given to children to drink to increase their defenses, so that children would grow and develop better.
We will not discuss where and where to put a coin and how to get ash from cherry wood, in this format we are interested in how to prepare cherries for the winter, what are its benefits and what can be prepared from it.
Cherries are used raw, canned and dried. Compotes, fruit drinks, syrups, juices, tinctures, jelly, jams, jams are prepared from it, canned in their own juice.
The fruits of the cherry chemical composition similar to blackcurrant and pomegranate. They contain about 15% natural fruit sugar, up to 11% pectins, tannins, organic acids, vitamins C, B, PP, folic acid. By mineral composition there is more iron in cherries than I do in apples. In addition, it contains a lot of copper, magnesium, potassium.
Due to the presence of a compound such as coumarin in cherries, it affects the blood coagulation system and can be used as a prevention of blood clots and heart attacks.
The inclusion of cherries in the diet is indicated for children with anemia, frequent colds. They have a calming effect on nervous system, contribute to the removal of excess fluid from the body, normalize urination.
Of the minuses of cherries, it can be noted that the acid contained in the fruits, when it enters the tooth enamel in large quantities destroys her. Therefore, in order to avoid the development of caries, it is necessary to rinse oral cavity water or weak alkaline solution to neutralize the acid.
What is the best way to preserve cherries in their own juice with or without pits?
One can understand many housewives who do not want to tediously remove the seeds from the fruits of cherries. Although there are special devices, facilitating this task, but still it is long. Unfortunately, no matter how much you want to make your work easier, it is better to harvest pitted cherries. The fact is that the nuclei of the bones contain Chemical substance amygdalin glycoside, which long-term storage begins to decompose with the release of extremely poisonous hydrocyanic acid. Therefore, long-term stored compotes, jams, tinctures with cherry pits pose a threat to human life. Poisoning hydrocyanic acid leads to death.
How to prepare dishes for preservation?
Cherry in its own juice is stored in glass jars. It is better to take jars of small volume from 0.5 to 1 liter, so that later you can immediately open and use all the contents for their intended purpose, and not wait for it to deteriorate.
Banks need to be washed detergent one that is well washed off and leaves no smell, traces. Pour water into a saucepan, put a colander or sieve on top. When the water boils, then put the jars and let them sterilize over boiling steam for 10 minutes. Place jars neck down on a clean kitchen towel. You need to roll cherries in them within 30 minutes, otherwise all the sterilization work will go down the drain, and the jars will have to be sterilized again.
In addition, there are other methods of sterilization:
- put the jar on the spout of a boiling kettle and leave for 10 minutes;
- sterilize jars microwave oven. They must be dry and clean. Sterilization time 3 minutes;
- sterilization in the oven. Pour up to 100 ml of water into jars and put in the oven for 20 minutes at a temperature of 200 - 300 degrees;
- with the advent of such a useful kitchen appliance like a slow cooker, now you can sterilize directly in it.
Use a steam cooker. Pour water into the multicooker pan itself up to 2 divisions. Let the water boil with the lid closed. Open the lid, put the jars and leave for 5 minutes to sterilize over steam in a slow cooker.
Our dishes are ready, now we proceed directly to the recipes for making cherries in our own juice.
Pitted cherries in their own juice with sugar
Ingredients:
- fruits of cherries 1 kg;
- sugar 320 g.
How to cook:
Sort cherry berries, remove spoiled, rotten ones. Cut off the green tails. Rinse in a basin twice, changing the water or under running water in a colander. Remove the bones with a bone extractor or with a pin, hairpin. Put all the cherries in a saucepan and cover with sugar. Let the sugar dissolve, bring to a boil and pack hot in sterile jars. Roll up.
Cherries in their own juice without sugar
Take as many cherries as you planned to roll up.
Sort through the fruits of cherries, remove bad berries. For this method, you need to choose only ripe and whole beautiful cherries. Pour cold water for an hour and let stand. Place the pitted cherries in a bowl immediately. While the pitting work is going on, cherry juice is released into the bowl. We will need it, do not throw it away. Arrange the prepared pitted cherries in clean jars and pour over with natural cherry juice.
Banks with cherries will be sterilized. To do this, take a pan, on the bottom of which we put a stand, a fire distributor is suitable for these purposes, it is good to boil milk on it, it does not run away. Put a dense fabric folded in several layers on top. Put the jars and pour water at room temperature. Water should not reach a couple of centimeters to the top of the jar, so that during the boil, water does not fall into the jar of cherries. Boil half-liter jars for 15 minutes, and liter jars for 25 minutes. Get hot jars and immediately roll up. Turn over and wrap.
« This recipe uses cherries, but spices are also added. It turns out delicious preparation, which is suitable for baking a cake with the same name.
Ingredients:
- water 2.5 cups;
- half a kilo of sugar;
- 0.25 cups of vinegar essence;
- 0.25 cups of rum;
- a pinch of cloves and cinnamon.
- cherry 1 kg.
Cooking:
Wash cherries, remove pits. Boil syrup from sugar and water, add spices and vinegar. Immerse the cherry in the syrup and let it simmer for 5 minutes. Arrange cherries with syrup in jars and put in a cool place for 5 days. After five days, add rum and roll up. Store in a cool place.
Pitted cherries in their own juice
In this recipe, cherries are harvested without sugar. Put the cherries in a colander and rinse under running water. Let it dry and lay it out on paper towels. Then divide into jars. Fill with boiling water. Cherry will be sterilized. We put in a saucepan and pour water so that it reaches the jar up to the shoulders. The water temperature should be 50 degrees, and when boiling it should be more than 100 degrees.
There is one way by which you can additionally raise the degree of boiling of water. This is the most common salt. To raise the boiling point in water, add a little less than 70 grams of salt by 1 degree. If two degrees, then less than 140 grams of salt. A pound of salt raises the boiling point by 10 degrees.
Cherry with sugar in own juice
Peel the cherries from the petioles and wash. Remove pits from all cherries. Take one third of the cherry and chop with a blender. Squeeze juice from cherry pulp. For every liter of juice, take 300 grams of sugar. Boil the juice. Arrange the remaining two-thirds of the fruit in jars and pour over hot juice. Additionally, cherries must be sterilized in hot water at a temperature of 100 degrees. If the jars are half a liter, then the time is 15 minutes, and liter - 20 minutes. After sterilization, the jars are rolled up, turned over and wrapped. We let it cool and send it to the basement, locker until winter. canned cherries can be stored for more than a year.
Cherries in their own juice in a slow cooker
Ingredients:
- a kilogram of cherries;
- a glass of sugar.
Cooking:
Pre-prepared cherries put in a multicooker cup and covered with sugar, leave for 4 hours so that the juice stands out. Turn on the slow cooker on the “steam” mode for 20 minutes to dissolve the sugar. Then we switch to stewing for 60 minutes. Ready cherries with juice we shift into jars and roll up.
If the multicooker has other modes, for example, “harvesting”, then the cherry boils for 30 minutes, and then also in the “quenching” mode for an hour.
In ancient times, cherry was considered a magical tree with inexhaustible healing properties. Among the people there was such an original method of treatment: it was necessary to put a coin into the bark of a tree and rub the sick place against the tree.
Cherry ash also had healing properties. They rode naked in it, thus trying to get rid of rashes on the body that arose against the background of skin diseases. Cherry ash was stirred in water and given to children to drink to increase their defenses, so that children would grow and develop better.
We will not discuss where and where to put a coin and how to get ash from cherry wood, in this format we are interested in how to prepare cherries for the winter, what are its benefits and what can be prepared from it.
Cherries are used raw, canned and dried. Compotes, fruit drinks, syrups, juices, tinctures, jelly, jams, jams are prepared from it, canned in their own juice.
Cherry fruits are chemically similar to blackcurrant and pomegranate. They contain about 15% natural fruit sugar, up to 11% pectins, tannins, organic acids, vitamins C, B, PP, folic acid. According to the mineral composition, there is more iron in cherries than apples. In addition, it contains a lot of copper, magnesium, potassium.
Due to the presence of a compound such as coumarin in cherries, it affects the blood coagulation system and can be used as a prevention of blood clots and heart attacks.
The inclusion of cherries in the diet is indicated for children with anemia, frequent colds. They have a calming effect on the nervous system, help to remove excess fluid from the body, and normalize urination.
Of the minuses of cherries, it can be noted that the acid contained in the fruits, when it comes into contact with tooth enamel in large quantities, destroys it. Therefore, in order to avoid the development of caries, it is necessary to rinse the mouth with water or a weak alkaline solution to neutralize the acid.
What is the best way to preserve cherries in their own juice with or without pits?
One can understand many housewives who do not want to tediously remove the seeds from the fruits of cherries. Although there are special devices that facilitate this task, it is still a long time. Unfortunately, no matter how much you want to make your work easier, it is better to harvest pitted cherries. The fact is that the kernels of the seeds contain the chemical substance glycoside amygdalin, which, during long-term storage, begins to decompose with the release of extremely toxic hydrocyanic acid. Therefore, long-term stored compotes, jams, tinctures with cherry pits pose a threat to human life. Hydrocyanic acid poisoning is fatal.
How to prepare dishes for preservation?
Cherry in its own juice is stored in glass jars. It is better to take jars of small volume from 0.5 to 1 liter, so that later you can immediately open and use all the contents for their intended purpose, and not wait for it to deteriorate.
Banks should be washed with a detergent that is well washed off and leaves no odor or traces. Pour water into a saucepan, put a colander or sieve on top. When the water boils, then put the jars and let them sterilize over boiling steam for 10 minutes. Place jars neck down on a clean kitchen towel. You need to roll cherries in them within 30 minutes, otherwise all the sterilization work will go down the drain, and the jars will have to be sterilized again.
In addition, there are other methods of sterilization:
- put the jar on the spout of a boiling kettle and leave for 10 minutes;
- Sterilize the jars in the microwave. They must be dry and clean. Sterilization time 3 minutes;
- sterilization in the oven. Pour up to 100 ml of water into jars and put in the oven for 20 minutes at a temperature of 200 - 300 degrees;
- with the advent of such a useful kitchen appliance as a multicooker, now you can sterilize directly in it.
Use a steam cooker. Pour water into the multicooker pan itself up to 2 divisions. Let the water boil with the lid closed. Open the lid, put the jars and leave for 5 minutes to sterilize over steam in a slow cooker.
Our dishes are ready, now we proceed directly to the recipes for making cherries in our own juice.
.............................................................................................................................
Pitted cherries in their own juice with sugar
Ingredients:
- fruits of cherries 1 kg;
- sugar 320 g.
How to cook:
Sort cherry berries, remove spoiled, rotten ones. Cut off the green tails. Rinse in a basin twice, changing the water or under running water in a colander. Remove the bones with a bone extractor or with a pin, hairpin. Put all the cherries in a saucepan and cover with sugar. Let the sugar dissolve, bring to a boil and pack hot in sterile jars. Roll up.
Cherries in their own juice without sugar
Take as many cherries as you planned to roll up.
Sort through the fruits of cherries, remove bad berries. For this method, you need to choose only ripe and whole beautiful cherries. Pour cold water for an hour and let stand. Place the pitted cherries in a bowl immediately. While the pitting work is going on, cherry juice is released into the bowl. We will need it, do not throw it away. Arrange the prepared pitted cherries in clean jars and pour over with natural cherry juice.
Banks with cherries will be sterilized. To do this, take a pan, on the bottom of which we put a stand, a fire distributor is suitable for these purposes, it is good to boil milk on it, it does not run away. Put a dense fabric folded in several layers on top. Put the jars and pour water at room temperature. Water should not reach a couple of centimeters to the top of the jar, so that during the boil, water does not fall into the jar of cherries. Boil half-liter jars for 15 minutes, and liter jars for 25 minutes. Get hot jars and immediately roll up. Turn over and wrap.
"Drunken Cherry"
This recipe uses cherries, but spices are also added. It turns out a delicious blank, which is suitable for baking a cake with the same name.
Ingredients:
- water 2.5 cups;
- half a kilo of sugar;
- 0.25 cups of vinegar essence;
- 0.25 cups of rum;
- a pinch of cloves and cinnamon.
- cherry 1 kg.
Cooking:
Wash cherries, remove pits. Boil syrup from sugar and water, add spices and vinegar. Immerse the cherry in the syrup and let it simmer for 5 minutes. Arrange cherries with syrup in jars and put in a cool place for 5 days. After five days, add rum and roll up. Store in a cool place.
Pitted cherries in their own juice
In this recipe, cherries are harvested without sugar. Put the cherries in a colander and rinse under running water. Let it dry and lay it out on paper towels. Then divide into jars. Fill with boiling water. Cherry will be sterilized. We put in a saucepan and pour water so that it reaches the jar up to the shoulders. The water temperature should be 50 degrees, and when boiling it should be more than 100 degrees.
There is one way by which you can additionally raise the degree of boiling of water. This is the most common table salt. To raise the boiling point in water, add a little less than 70 grams of salt by 1 degree. If two degrees, then less than 140 grams of salt. A pound of salt raises the boiling point by 10 degrees.
Cherry with sugar in own juice
Peel the cherries from the petioles and wash. Remove pits from all cherries. Take one third of the cherry and chop with a blender. Squeeze juice from cherry pulp. For every liter of juice, take 300 grams of sugar. Boil the juice. Arrange the remaining two-thirds of the fruit in jars and pour over hot juice. Additionally, cherries must be sterilized in hot water at a temperature of 100 degrees. If the jars are half a liter, then the time is 15 minutes, and liter - 20 minutes. After sterilization, the jars are rolled up, turned over and wrapped. We let it cool and send it to the basement, locker until winter. Canned cherries can be stored for more than a year.
Cherries in their own juice in a slow cooker
Ingredients:
- a kilogram of cherries;
- a glass of sugar.
Cooking:
Pre-prepared cherries put in a multicooker cup and covered with sugar, leave for 4 hours so that the juice stands out. Turn on the slow cooker on the “steam” mode for 20 minutes to dissolve the sugar. Then we switch to stewing for 60 minutes. We transfer the finished cherries with juice to jars and roll them up.
If the multicooker has other modes, for example, “harvesting”, then the cherry boils for 30 minutes, and then also in the “quenching” mode for an hour.
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