How to close strawberries in your own juice. Victoria blanks (garden strawberries, wild strawberries): jam, jelly, compote, drying

Strawberries are a very capricious lady when it comes to freezing them for the winter: after the freezer, the berries lose both their shape and color, and become very unappetizing. Many people freeze strawberries for the winter, twisting them with sugar - this is really a way out. But this method has one drawback - the place in the freezer, as a rule, is not so much.

I make it easier - I close the strawberries with sugar, without adding water at all. It turns out a very concentrated mass, a sort of strawberry in its own juice. In winter, it can be used for compotes, for pies and for a wide variety of desserts, from ice cream to jelly.

Ingredients for a 0.5 liter jar:

• 150 g sugar (3/4 cup);
• about 300 g of strawberries (as much as will fit in a 0.5 l jar).

Cooking:

We carefully sort out the strawberries, removing the crushed and spoiled ones, and separate the tails.

Pour the berries for 3-5 minutes with cold water. Then we take the strawberries out of the water and place them in a colander.

Preparing jars and lids. First, wash them with baking soda, then boil the lids for 3-4 minutes in water, and steam sterilize the jars for 4-5 minutes (or use another sterilization method that is convenient for you). Wipe hot jars dry. Pour 2 tablespoons (with a large slide) of sugar into each prepared jar.

Lay a layer of strawberries on top, fall asleep with 1.5 tablespoons of sugar - a layer.

And so, alternating sugar and strawberries, fill the jars to the top. Shake gently at the end to fill in as many voids as possible. Sprinkle the remaining sugar on top.

Filled and finished jars are covered with gauze or a bandage folded in 3-4 layers, and left for 2-3 hours.

The berries will release juice, which will slightly dissolve the sugar, and the mass in the jar will thicken and settle a little.

We cover the jars with berries with lids and put them in a large saucepan with warm water (40 degrees C). At the bottom of the pan, so that the jars do not burst, we place a napkin folded 3-4 times, or a special metal stand for sterilization. The water in the pan should not reach the shoulders of the cans by a couple of centimeters.

Bring the liquid in a saucepan to a boil over medium heat and sterilize for 30 minutes. We also sterilize on medium heat - so that there is no rapid boiling.

After sterilization, we seal the jars hermetically, turn the lid down and cool without wrapping. Be prepared for the fact that the banks will eventually be filled to the very top - this is normal.

Summer has come. It's time to go to the country and collect everyone's favorite berry - strawberries. But what to do if you want real strawberries not only in summer, but also in winter? The answer is simple. For lovers of yummy, there is a special recipe for canned strawberries in their own juice. Opening a jar of your favorite berries in winter, you will feel the taste of summer. Strawberries cooked according to this recipe retain their taste and aroma.

The recipe for preservation is very simple. All you need is:

• strawberries (calculated as 600 gr. per 0.5 ml jar);
• sugar;
• water for sterilization.

How to cook strawberries in your own juice, a simple recipe

The first thing we do is sort out the strawberries, remove the spoiled ones and tear off the tails.

After that, you need to rinse them very well, otherwise there is a possibility that mold will form in the jar in winter.

When the strawberries are ready, we can proceed, in fact, to conservation. To do this, scatter the berries in clean and dry jars, alternating layers: strawberries - sugar - strawberries, etc. Pour sugar, depending on how much you like sweets. In our case, this is 1 tbsp. l. over each layer.

After spreading the strawberries in jars and sprinkling them with sugar, we leave them to let the juice flow. This takes about 6 hours, if desired, you can leave it overnight.

When enough time has passed and the strawberries have released juice, you can continue the preservation process.

The next step is sterilization. It is necessary to take a pan, on the bottom of which lay a towel. Put jars of strawberries in it, covering them with lids on top. If all the jars do not fit at once, leave them for the next one.

Pour water over the shoulders of the jars into a saucepan, bring to a boil and sterilize for 20 minutes. Then we take it out with tongs and roll it up.

Be sure to check if the lid is tight after rolling. To do this, simply turn the jar on its side and see if the syrup is leaking.

If people of different ages were asked on the street what berry they associate with the taste of summer, many would probably name it. It is this gift of nature - the most beautiful, fragrant and delicious! It is not surprising that our hostesses come up with many new recipes for canning strawberries every year: everyone wants to keep the taste of this berry until winter. However, the most successful is the simplest recipe! Strawberries in their own juice are an ideal preserve, consisting only of berries and sugar, because they almost completely retain the taste of fresh strawberries.

Ingredients:

• strawberries - 1 kg.
• sugar - 500 gr.

In addition to the ingredients themselves, you will need: 3-4 half-liter jars with screw caps, a large saucepan in which these jars will fit, several liters of water for pasteurization. If you prefer traditional metal preservation lids, then you should also have a seaming key at your disposal.

Strawberries in their own juice cooking method:

1. Sort the strawberries: for conservation, set aside only the strongest and most beautiful berries. Crushed or not quite ripe strawberries are best used for, or compotes. Put the best berries without tails in a bowl, cover with water and rinse well. At the same time, do not let the berries soak in water for more than 5 minutes: they will absorb too much moisture and become unsuitable for preservation. Drain water from washed berries.

2. Fold the strawberries into clean jars, sprinkling them with sugar. That is, lay out one layer of berries, then sprinkle it with sugar, then lay a layer of berries again and so on, all the way to the top of the jars.

3. Best of all - lay small strawberries on top with a slide. Berries in the process of preparation will decrease and “sit down”, so small strawberries from the upper “tier” will settle deeper into the jar. After filling the jars with strawberries and sugar, put them in a cool place (but not in the refrigerator) so that the strawberries release their juice.

4. As soon as the strawberries let the juice so that it fills 1/3 of the jars, lay a cloth napkin on the bottom of the pan so that the jars do not burst, put the jars in the pan, cover them with lids (but do not twist) and fill up to the hanger with water.

5. Put the pot on the fire, bring to a boil and boil (pasteurize) for 5 minutes. If you use liter jars, then you will need to boil the jars for 10 minutes. During this time, the strawberries will shrink even more and release the juice.

5. If you save on packaging, you can pack strawberries from one jar for the rest, because after pasteurization, no more than 4/5 of the volume will remain in each jar. Then take the hot jars out of the pot and screw the lids on immediately. Turn the jars upside down and place them in a kitchen towel. After complete cooling, jars of strawberries can be rearranged to a permanent storage location.

Strawberries in their own juice - an excellent delicacy for the sweet tooth! You can put it in children's milk porridges, supplement them with pancakes or cheesecakes, and also eat it just like that, with spoons.

Bon appetit and good luck!!!

Sincerely, Victoria Dolgova.

Strawberries in their own juice for the winter, the recipe with a photo of which we offer, is a godsend in the cold season! Of course, now you can meet fresh strawberries on the winter shelves. But, it's just "red grass", not a berry. But the prepared homemade berry in its own juice turns out fragrant, tender, almost like fresh. Moreover, the final product, one might say, is two-part. You get both the berry and the strawberry syrup. It turns out very tasty, which can be prepared on the basis of strawberries in their own juice.

This is not to say that cooking strawberries in your own juice is fast. But you can't call it complicated either. Just do everything consistently and you will succeed!

Compound:
- 1.5 kg of fresh garden strawberries,
- 0.5 kg of granulated sugar

Recipe with photo step by step:

We wash strawberries with cold water, tear off or cut off the stalks, sort through. We put it in a colander or sprinkle it on towels so that water is glassed from the berry.

Place in a bowl or small food bowl. It is desirable that the dishes were enamel coated.

We measure out a pound of granulated sugar and sprinkle them with a berry.

Let it soak in sugar. The time required for impregnation: from 8 to 10 hours. I put the strawberries to soak in the refrigerator, and cover the bowl with cling film so that the strawberries do not absorb odors. Strawberries will release a lot of juice during this time.

We put the dishes with strawberries on a warm stove. And on a small fire we just heat up, do not cook, the berry. Sugar must be completely dissolved.

Sterilize glass jars and lids.

We lay out the strawberries along with the syrup in a sterile dish.

Now our task is to sterilize the product already laid out in jars. We will sterilize using a regular pan. Pour water into it at the same temperature as the jars with the spread strawberries. (This is an important condition so that the glass does not burst from the temperature difference.) We install jars of berries in the water. Water should be somewhere on the neck of the cans, or a little lower. If necessary, add water or, on the contrary, drain the excess. The main thing here is that when boiling, water does not get inside our blanks.

We cover the jars with strawberries with sterile lids (just put on top, do not twist). Turn on the stove and simmer over low heat for 10 to 15 minutes. The starting point of time is the beginning of boiling.

We remove our installation from the stove, turn off the fire. Carefully remove the jars with the help of tacks (carefully, the workpieces are hot).

Now the lids can be rolled up, which we do. We check how tightly we went through the rolling process. To do this, tilt the jars to the right and left. If no drops appear, turn the jars over and put on the lids. In such an inverted state, we will leave them for a while. We are waiting for the strawberries to cool completely.

We check if our workpieces have leaked. If it is dry under the banks, we remove them before winter. Berry preparations in their own juice are recommended to be stored in a cool place, protected from sunlight. For example, in the basement or cellar. If you haven't prepared yet

Harvesting strawberries for the winter is quite easy and simple. I cook jams and jams, compotes and other preparations from it. Strawberries in their own juice for the winter are excellent. I cook it without sterilization, with sugar. Who does not like long-term preparations and processes, then this recipe is very useful.

Required products:

• 1 kg strawberries,
• 400 grams of granulated sugar.

How to cook strawberries in your own juice

Pour the strawberries with cold water and rinse several times to wash off all the dirt and dust. You can first wash the strawberries in a bowl, and then put them in a large sieve so that the water immediately drains from the berries during the washing process.

We cut off all the ponytails, twigs and leaves from the strawberries, if any. We put the berries in a bowl and cover them with sugar. We leave the strawberries with sugar overnight, or you can stay in the room for 5-6 hours.

Strawberries will release juice and the berries will be covered with liquid. There will be a lot of juice, since strawberries are juicy berries.

We take out the berries from the juice and transfer them to a steamed clean jar. Banks can be steamed in the evening, cooled and dried, then in the morning it will be possible to immediately start rolling strawberries.

Boil the remaining juice, bring to a gurgle over high heat. It is not necessary to boil the juice for a very long time, bring to a boil and turn off the heat after a minute.

Pour hot juice over strawberries in jars, fill to the top. Hot juice will help strawberries stand all winter and nothing will happen to them. But on the other hand, with the help of this method, a fragrant berry is obtained, which in winter will taste and smell like fresh.

We roll up the jars with lids and the winter harvesting of strawberries is ready. It remains to insulate it with a blanket, let it cool completely, and then put a dark, ventilated, cool place before winter.