Sweet cherries canned in syrup for the winter without sterilization (hot packaging). Canned cherries - composition and calorie content, product description; use in cooking; how to preserve berries at home

Cherry is one of the first berries to ripen. And the housewives, taking the opportunity, try to prepare it for the winter. Moreover, even in canned form, sweet cherries practically do not lose their taste, and also retain their beneficial properties.

If the cherry grows in favorable conditions, its fruits contain up to 17.5% sugars (glucose, fructose), 1.2% organic acids, 0.32% fiber. It is rich in vitamins A, B1, B2, PP, E, C and useful trace elements: potassium, magnesium, iodine, iron.

Cherries can be used for diabetes. It neutralizes excess acidity and normalizes the intestinal microflora. It is recommended to include in the diet for dysbacteriosis.

Cherry is a tender berry. In order to preserve most of the nutrients during canning, it must be subjected to heat treatment as little as possible. The best option for harvesting for the future is compote.

Subtleties of cooking

• Large-fruited cherries of yellow and dark red color are best suited for compote. Berries for compote should have a pronounced taste and aroma.
• Sweet cherries have varieties with an easily separating stone and those in which the stone is poorly separated from the pulp. Therefore, the choice of a method for harvesting sweet cherries for the future should depend on how easy it is to work with this berry.
• Cherries for compote should be taken quite ripe, but not soft. Previously, the berries are sorted out, removing green, wormy or pecked by birds.
• Cherry compote is valuable precisely for berries, so they put as many of them in a jar as possible. Only then will the drink turn out tasty and very fragrant.
• Cherry goes well with other fruits, so assorted compote is in great demand.
• Cherries are much sweeter than cherries. If cherries are poured with 60% syrup, then the optimal amount of sugar for cherries is 350 g per 1 liter of water.
• Citric acid can be added to sugar syrup for cherry compote. Its optimal amount is 1 g per 1 liter of syrup.

Cherry compote for the winter: the first recipe

Ingredients for two 2 liter jars:

• sweet cherry - 1.5 kg;
• sugar - 350 g.
• water - 2.5 liters.

Cooking method

• Sort the cherries, remove the stalks, as well as all spoiled berries. Wash thoroughly.
• Prepare the jars by washing them with baking soda and rinsing them with hot water. Sterilize in a convenient way for you: in the oven or in boiling water. Boil the lids.
• Fill the jars up to the shoulders with berries.
• Pour water into an enamel pan, put sugar. Boil the syrup.
• Fill them with berries to the top.
• Place the jars in a wide pot of hot water. Cover with lids.
• Pasteurize the compote at 80 °: half-liter jars - 20 minutes, liter - 30 minutes.
• Remove from water, seal tightly.
• Turn upside down and cool in this position.

Cherry compote for the winter: the second recipe

Ingredients for four liter jars:

• sweet cherry - 1.5 kg;
• sugar - 370 g;
• water - 2.2 l;
• citric acid - 2-3 g.

Cooking method

• Sort the cherries, remove the stalks. Wash well.
• Place the berries tightly in sterile liter jars.
• Boil the syrup in an enamel saucepan by adding citric acid.
• Fill them with cherries. Cover with lids.
• Set the jars in a wide saucepan filled with hot water. Sterilize 10 minutes from the moment the water boils.
• Seal tightly with lids.
• Cool upside down.

Cherry compote for the winter without sterilization

Ingredients (for a three-liter jar):

• sweet cherry - 500 g;
• sugar - 400 g;
• water - 2.5 l;
• citric acid - a pinch.

Cooking method

• Sort the cherries, remove twigs, spoiled berries. Wash in cold water. Let the liquid drain.
• Prepare sterile jars. Put berries in them.
• Fill to the top with boiling water and cover with lids boiled in water. Leave for 15 minutes.
• After such pasteurization, close the jar with a lid with holes. Pour the water through the holes into the pan. Put sugar and citric acid according to the norm. Bring to a boil and simmer the syrup for 2 minutes.
• Fill them with berries to the level of the neck. It is desirable that the syrup overflow a little.
• Seal immediately with lids. Turn upside down. Wrap up with a blanket. In this position, let the compote cool completely.

Pitted cherry compote for the winter

Ingredients for 2 half-liter jars:

• cherries - 2 cups;
• sugar - 4 tbsp. l.;
• water - 0.5 l.

Cooking method

• Sort the cherries, cut off the stalks. Remove unripe, spoiled berries. Wash in cold water. Place on a sieve or in a colander. Let the liquid drain.
• Using a special tool or a regular hairpin, remove the seeds from the berries.
• Place the cherries in sterile jars. Pour in the sugar. Fill with boiling water. Cover with clean lids.
• Place in a pot of hot water. Sterilize at 80° (the surface of the water should barely sway) 20 minutes from the moment of boiling.
• Seal with lids. Turn upside down. Leave until completely cool.

Compote of cherries and strawberries for the winter

Ingredients for two 3 liter jars:

• sweet cherry - 3 kg;
• strawberries - 0.5 kg;
• sugar - 700 g;
• citric acid - 2 tsp;
• water - 2 l;
• mint - 1 sprig.

Cooking method

• Sort the cherries, remove bad berries. Wash under running water.
• Sort through the strawberries. Rinse by immersing in a colander in a container of water. Break off the sepals.
• Place cherries first, then strawberries in clean sterile jars. Place a mint leaf on top.
• Fill with boiling water. Cover with a lid and leave for 15 minutes.
• Close the jar with a special lid with holes, drain the water into the pan. Put sugar. Boil the syrup by adding citric acid.
• Fill them with berries. Seal immediately.
• Turn upside down. Wrap up with a blanket. Leave until completely cool.

Note to the owner

Cherry pits, like cherries, contain amygdalin glycoside. Under the influence of water, it decomposes, and hydrocyanic acid is formed, which is very toxic. Therefore, cherry compote with pits is stored for no more than one year. And, of course, do not bite the bones.

Store cherry compote in a dark, cool place.

Juicy and bright cherry has many fans. But most often it is consumed fresh, believing that this berry does not have a pronounced taste and aroma and will not be able to perform well as a winter preparation. But if you preserve it by adding spices or herbs, you can get an original and fragrant preparation for the winter. Canned cherries in sweet syrup with the addition of fragrant mint leaves are not only tasty, but also very bright.

The syrup is saturated with the delicate taste of cherries, absorbs the aroma of mint, creating a unique and original duet. Such canned cherries for the winter can be used to make drinks, jelly or other desserts.

This recipe uses whole berries. If you plan to use cherries for filling pies, remove the pits before cooking.

Ingredients for the preparation of canned cherries (per 500 ml):

• sweet cherry - 300 g
• mint - 2-3 sprigs
• sugar - 100 g

Recipe canned cherries:

We prepare mint leaves, clean them under water. We remove excess moisture, put them in a carefully heated glass jar.

We remove the ponytails from the clean cherries, add it to the green leaves.

The next step is the introduction of a sweetener. If desired, we replace refined sugar with cane or liquid molasses.

Fill the contents of the glass container with boiling water.

We close the jar with a cherry lid, send it to the oven (120 degrees), we begin the sterilization process. We wait 22-27 minutes, then carefully seal the container.

We wrap the inverted jars with a warm woolen shawl. After 5-8 hours, we send canned cherries for storage in the cellar or pantry. We enjoy fragrant berries throughout the winter.

Bon appetit!

Sweet cherries canned in syrup for the winter without sterilization are prepared quite simply, according to the principle of preserving cucumbers or tomatoes: pour water, drain, pour again. There is no need to remove the bones for this recipe either. Cherries should keep a beautiful appearance. It is best to use yellow or dark red cherries. Also, cherries should be quite large for compote. Hold small cherries for jam, it will be just right. Check out the delicious recipe here. By the way, 600-700 g of cherries and about 500-600 ml of water are used for 1 liter jar. Get ready to cook before the season ends!

Recipe Cherry canned in syrup for the winter without sterilization:

For 1 liter of water:

0.5 kg sugar

2 g citric acid

How to cook Sweet cherries canned in syrup for the winter without sterilization:

1. Wash the cherry, sort it out, remove all spoiled berries.

2. Prepare jars, wash with soda, sterilize after boiling for 15 minutes, also sterilize lids for 2 minutes.

3. Place the sweet cherry very tightly under the very top in sterilized jars, pour boiling water, cover, wrap for 5 minutes.

4. Then drain the water through a special lid with holes, close it again with iron lids, wrap it up, and put the water back to boil.

1. Pour a second time, drain after 5 minutes (as in step 4), boil water. Add sugar, citric acid, pour a third time with sweet syrup, immediately roll up.

Here you go cherry for the winter ready! You will enjoy the long winter evenings with a sweet fruity dessert.

canned cherries at the same time it is a ready-to-eat fruit treat and a wonderful product that has a lot of ways to use it. After conservation, this fruit becomes incredibly tasty, juicy and appetizing. The color of such dessert berries may vary depending on the cherry variety used in canning: red or yellow (see photo). This berry preparation also has an insanely pleasant aroma with light notes of freshness.

To date, canning cherries are actively engaged both at home and on an industrial scale. In the latter case, the dessert is usually made in one way - using sugar syrup, due to which the berries are distinguished by a rich sweet aftertaste, as well as the fact that canned sweetish liquid is also allowed to be used with them.

On sale, this product is found exclusively in hermetically sealed form and, as a rule, in half-liter or liter glass jars. Such preservation is convenient because after purchase it remains only to open and use for its intended purpose. Such cherries do not require any additional processing.

Luciano is considered a popular company producing canned cherry fruits. Cherries made at this facility are very reminiscent of the famous cocktail cherry. She is just as bright, dense and beautiful.

Use in cooking

Despite the fact that canned cherries do not belong to the category of rare, let alone gourmet products, it can be used to create a lot of unusual dishes, not only sweet ones, as it might seem at first glance, but also meat and vegetable dishes. First of all, it is worth noting that such preservation has unique taste qualities, due to which it harmonizes perfectly with many ingredients.

Like many other berries, cherries are most often used to make various pastries. They bake with it:

• pies;
• rolls;
• pies;
• cookie;
• cupcakes;
• puffs and more.

Less often, such fruits become components of meat sauces and salad dressings. Sometimes this product can even be found as part of cold snacks, for example, in canapes.

The most popular use of canned cherries is as a decoration. As a rule, it is customary to decorate ready-made confectionery products with it: various cakes, pastries and other delicious desserts.

In the course of culinary experiments, the fact was proved that the use of such preservation has no limits. Experienced chefs have found worthy use in cooking even for syrup, with which cherry fruits are preserved. It can be used for impregnation of cakes, as well as for watering pancakes, fritters and other similar products.

How to preserve cherries at home?

Surely every housewife knows that there are many ways to preserve cherries at home. It is allowed to cook jam, compote, jam, confiture and more from it. However, it is most popular to preserve these berries in sugar syrup, as in this form they retain their appetizing texture as much as possible. This method allows you to harvest fruits with or without seeds. We recommend using the following recipe for making delicious homemade canned cherries.

First of all, rinse well under the tap one kilogram of cherries, preferably slightly underripe. Then dry the wet fruits with paper towels and peel them, but this is optional. Next, thoroughly wash and sterilize the glass jars, which are then filled to the shoulders with prepared berries. To make sweet syrup, mix purified water (1 l) and granulated sugar (7 tablespoons) in one bowl. Mix the resulting composition and put on a slow fire. When the sugar crystals are completely dissolved, add a cinnamon stick to the mixture, as well as star anise and cloves (2 pcs and 5 pcs, respectively). Then remove the syrup from the stove, cool slightly and add citric acid (0.5 tsp). Pour the jar-packed cherries with the resulting liquid, then cover with lids and roll up. Attention! If the berries in syrup need to be prepared for the winter, then before rolling, be sure to re-sterilize them in boiling water for ten minutes. When preserving fruits for the current days, sterilization can be dispensed with. One way or another, turn the rolled berry blanks upside down and cover with something warm. After cooling, delicious cherries must be transferred to a cool place for further storage. Bon appetit!

The recipe described above is convenient in that it is allowed to preserve fruits with any additives. For example, instead of star anise, cinnamon and cloves, vanilla can be added to the delicacy. The dessert will come out no less tasty and fragrant.

Canned cherries are a delicious dessert product that can be enjoyed both on their own and as part of many original dishes.

And it seems that you have time to eat to satiety, but still, with the onset of cold weather, you remember this juicy berry with longing. In this article we will tell you what can be made from, the recipes will be simple and even a beginner can handle them.

Freeze

By freezing cherries correctly, you can preserve all the vitamins and minerals contained in this delicious berry for a long time. First you need to decide in what form you will eat cherries in winter - with or without seeds. With bones, it is perfect for compotes and other drinks, and without - for filling in pies or dumplings.

If you decide to freeze in its pure form, then the first step is to select high-quality fruits - damaged or overripe ones will not work for storage in the freezer. The selected sweet cherry is well washed, all the stalks and leaves are removed. Before sending it to the freezer, it should dry well. Place the washed, dried berries on a wide dish, it is desirable that the berries do not touch each other. Freezing is enough for 3-4 hours in the freezer. After complete freezing, the berries can be packaged in a container convenient for you and sent to the freezer until the onset of cold weather.

Important! In order for frozen berries to retain their aroma and taste for a long time, follow the rules for storing them in freezers: store in sealed packaging, store meat and fish products away from berries, try not to re-freeze already thawed foods.

Another option for harvesting cherries for the winter includes recipes for freezing berries in your own syrup. The cooking technology is somewhat more complicated than the previous recipe, but in this form you can pamper your household with delicious cherry drinks all winter. From the selected and washed berries you need to prepare a syrup. For 1 kg of berries, 4 cups of water and half a cup of sugar are taken. The container with the ingredients is put on fire and the cherries are allowed to blanch for 5-7 minutes.

Drying

Dried cherries are not such a frequent guest on the table in winter, however, even in the form of dried fruits, they have a pleasant taste and contain a large amount of vitamins and minerals. The easiest way is to use an electric dryer. However, if you don't have it, don't despair. Using the oven, you can prepare dried cherries for the winter.

First of all, the berries need preliminary preparation - to speed up the drying process, they are poured over with boiling water and the skin is slightly cut in several places. Then they are placed in an electric dryer or oven. The temperature at which the process will proceed should not exceed 70-75 °C. If you are drying in the oven, then the door must be open. The drying time is 16-18 hours. It is very easy to check the readiness of the fruit - the finished drying has a burgundy, almost black color, does not release juice when pressed, and it does not stick to the hands at all.

Did you know? The oldest canned product was found by archaeologists in the Egyptian pyramids. It was a vessel made of clay, the lid of which was sealed with pitch. Inside was canned duck meat in olive oil. The age of the found canned food is more than 3 thousand years.

It is very important to properly store cherries in the form of dried fruits - it is best to use glass jars, in which the fruits are neatly, in a tight row. From above you need to close the lid with holes. Store jars of dried fruits in a cool and well ventilated area. Periodically, the blanks should be inspected for bugs and worms. Having found such cherry lovers - do not rush to throw it away. Reheating in the oven and microwave is sufficient.

Conservation

Canning cherries for the winter is a great way to keep a piece of summer on a cold winter day. There are a huge number of recipes for making cherries, let's study the best of them with you.

Jam

Cherry jam is one of the most popular winter treats. There are a huge number of ways to cook it: with or without bones. We will tell you an easy recipe for making very tasty stoned cherry jam. Of the ingredients you will need:

• berries - 1 kg;
• sugar - 1-1.2 kg;
• vanillin - a pinch.

Ripe berries are selected in the jam, spoiled and rotten ones are removed. Berries are transferred to the pan, covered with sugar on top and gently mixed. In order for the sweet cherry to release juice and be saturated with sugar, add vanillin and let it lie down for 2-3 hours. After that, the pan is put on a small fire and, stirring occasionally, boil. During the cooking process, sweet foam will appear - it must be removed. The jam is boiled for another 2 hours, but the fire must be slightly increased. It is easy to check the readiness - in the finished form, the consistency of the syrup should be obtained. The cooked jam is poured into sterilized jars and put away in a warm place for storage.

Compote

Lovers of delicious drinks will love our cherry compote recipe for the winter. In order for the compote to be enough for everyone, the proportions are calculated for three-liter jars:

• sweet cherry - 5 glasses;
• sugar - 1.5-2 cups;
• water - 3 liters.

The cherries are washed, spoiled fruits are selected, the stalks are removed. Berries are poured into a pre-sterilized jar and poured with boiling water on top. A jar of berries is left to infuse for 15-20 minutes. Next, the water is poured into a separate pan, covered with sugar on top and put on fire - this is how cherry syrup will be cooked. The syrup will be ready when the sugar is completely dissolved. Ready syrup is again poured into the berries in a jar and screwed on top with a lid. Until the compote is completely cooled, the jars are placed with the lids up.

Important! If the technology for preparing your blanks involves sterilizing the jars in a large saucepan, then in order to prevent them from cracking during the cooking process, cover the bottom of the saucepan with a thick towel.

In own juice

There are two options for canning cherries in their own juice - with and without pre-sterilization. We will tell you about both. Recipe in own juice with pre-sterilization (per 1 liter jar):

• sweet cherry - 700-800 g;
• sugar - 100-150 g;
• water - 500 ml.

The berries are carefully sorted and washed under running water, the stalks are removed. Berries and sugar are poured into a sterilized jar, boiled water is poured on top. Next, jars with cherries must be sterilized. Prepared jars are placed in a large saucepan at the bottom, pour water on top and boil for 15-20 minutes. After sterilization, the sweet cherry will release its juice and it can be hermetically sealed with a lid. Until completely cooled, the jars are turned upside down. Recipe in own juice without sterilization:

• cherries - 2 cups;
• sugar - 1 glass;
• citric acid - 1 teaspoon.

Selected and washed berries are poured into sterilized jars, covered with sugar and citric acid. Boiling water is poured from above almost to the neck of the jar. As soon as boiling water is poured - immediately close the airtight lid. This recipe is very simple, even a beginner can handle it.

Jam

Jam is perfect for filling pies and buns. We suggest you cook jam according to the following recipe:

• berries - 2 kg;
• sugar - 1 kg.

To prepare jam, you can take slightly overripe fruits, they are washed and the bones are removed. Pour the ingredients into the pan and add a little water. We begin to cook jam - first on a small fire, gradually increase it. The main thing is not to forget to stir. Jam is considered ready when in the process of stirring a spoon leaves a mark on the bottom of the pan. The finished delicacy is poured into jars and closed with a lid on top. It is best to store jam in the refrigerator.

Jam

If in your garden this summer a large crop of sweet cherries has disfigured, then we suggest you prepare fruits in the form of jam for the winter. To prepare it you will need:

• sweet cherry - 1 kg;
• sugar - 500 g;
• zest of half a lemon.

The fruits are covered with sugar and left for half an hour. During this time, the sugar will melt, and the cherries will release their juice. Next, put the pan on the fire and bring to a boil. While the jam is boiling, you stir it. Boiled fruits are cooled and ground. You can grind both with a blender and manually - using a strainer. Choose a method convenient for you, in any case, the jam will turn out to be very tasty.

Pureed with sugar

This is the simplest type of winter preparation - in our recipe, only berries and sugar are ingredients. The fruits are washed, the bones and stalks are removed. The proportions for 500 ml of such “cold” jam are 2 cups of sugar and 2 cups of cherries. The technology of preparation is very simple - berries and sugar are ground with a blender into a homogeneous mass. The finished product is poured into a convenient container and left to be stored in the refrigerator until winter.

Did you know? Wild cherries are used for the production of natural dyes. Only the color she gives is not red, as one would expect, but green.

Dried

The technology for preparing dried cherries is in many ways similar to preparing dried cherries. But in this recipe, the berries will be dried in the fresh air, without the use of an electric dryer or oven. First of all, the sweet cherry must be prepared - thoroughly rinse the selected berries. It is best to use running water. Remove leaves, stems and seeds. Prepared berries are covered with sugar, approximate proportions are 1 kg of sugar per 2 kg of cherries. Cherry with sugar should stand for a day in a cool place - this is done so that excess juice comes out, and the berry itself is saturated with sweetness.

The next step is to prepare the sugar syrup. Stir sugar in water (for 2 kg of cherries, the approximate amount of ingredients is 600 g of sugar and 600 ml of water) and put on fire. Our berries should boil in boiling syrup for 6-8 minutes. Be sure to let the fruits drain the excess juice - this will significantly speed up the drying process, and then spread it on a baking sheet or tray in one layer. In this form, it will be necessary to leave the berries for several days, after 3-4 days, carefully turn each berry on the other side and let them dry for 7-10 days. Berries should be dried in a dry and well ventilated place. Such a delicacy is stored in exactly the same way as dried cherries - in glass jars and in a cool place.

Marinated

Cherries, closed for the winter in a pickled form, will definitely surprise your household with an original spicy taste. In this form, it perfectly emphasizes the taste of meat dishes, and is also an unusual snack for the festive table. Preparing pickled cherries is very simple, now you will see for yourself. For convenience, the calculation of spices and marinade for harvesting is designed for a jar with a volume of 500 to 700 ml, choose for yourself which one will be convenient for you:

1. To prepare a mixture of spices: cloves, white pepper and allspice - 3 pcs each, bay leaf - 1 pc, currant or cherry leaves - 1 pc each, white grain mustard - 0.5 teaspoon;
2. To prepare the marinade: boiled water - 1 l, table vinegar - 250 ml, sugar - 100 g.

As in previous recipes, the preparation of cherries begins with its preparation: the berries are washed, sorted, you can leave the stalks on half of the berries - this will give the treat a decorative look.

Let's start by preparing the marinade for the blanks. Water, vinegar and sugar are mixed in a saucepan, which is placed on the stove. Until the marinade boils, stir it occasionally. Cherry is placed in a jar and covered with a mixture of spices. Try to fill the jar tightly with berries, but make sure that they do not start to choke or burst. Fill jars with berries with boiled marinade to the very top, the main thing is that each berry is immersed in spicy water.

Many housewives advise pasteurizing blanks after closing. This process is recommended for berries and fruits, which are characterized by high acidity. Pasteurization will take 15-20 extra minutes, but you will have peace of mind that your preservation will last until the end of winter or even longer. Take a large saucepan and place a jar of pickled cherries on the bottom. Fill with water almost to the lid and put on fire. After the water boils in the pan, let the jars “boil” for 15-20 minutes. After carefully remove the blanks and place the lids down.