Canning pitted cherries for the winter. Cherries prepared in natural juice without sugar

Fragrant, juicy cherries are a product that is in great demand in cooking, and in winter there is nowhere without it. Many stock up on these berries by freezing them, but there is another way that will not only save the berry fresh fragrance and flavor, but also saves you the hassle of removing the pits when cooking. This is canned cherries own juice followed by rolling into jars - such blanks are very convenient to store.

In addition, when defrosted, cherries lose their sweetness and a lot of juice, becoming soft and watery, and after spending some time in their own juice, the berries, on the contrary, are saturated and do not lose their original palatability. Pitted cherries, rolled in their own juice, can be used for stuffing dumplings, pies, for making cakes, as an addition to ice cream, it can be put in jelly or just boil compote.

We remove the bones - the tricks of experienced housewives

To remove pits from cherries, you can use special tools, which are now quite a lot on sale, or use the old method with a pin eye. To do this, we need a small pin, or, in extreme cases, a paper clip, which we carefully insert into the cherry pulp in the place where the berry was attached to the tail, and prying the metal rounded end, take the bone out. The berry remains whole.

The second way is not to pull out the bone, but to squeeze it out. Depending on the size of the berry, you can use cocktail straws, wooden knitting needles, lollipop sticks - whatever your imagination tells you. With the fingers of one hand we hold the cherry, and with the help of our improvised means we pierce the berry through and through, knocking out the bone. It is necessary to act quickly, but carefully. This method is faster, but requires some experience.

As for special technical innovations for pitting, they can be purchased if the conservation of cherries in their own juice is carried out annually in large volumes. Several glasses of berries are loaded into large fixtures at once, so the whole process takes very little time. True, there is a large error - about ten percent of cherries remain with stones, so it is better not to store such stocks until spring.

Ingredients

• cherries;
• if necessary - sugar (one kilogram per 3 kg of pre-peeled berries).

Cooking

There are several ways to preserve cherry berries in jars. Which one to prefer is the individual choice of the hostess.

The first option is cherries in their own juice without sugar

Ideal for diet food - in particular, it is suitable for young children and diabetics. The absence of excess glucose is also useful for those who are struggling with excess weight.

These canned berries are prepared as follows.

1) Soak ripe cherries in cold water for an hour. Drain the water and remove the pits from the cherries. This must be done over a wide container where it will drip Cherry juice, which can later be used in conservation.

2) We lay out the prepared berries in sterile jars to the top. The juice that was formed during the purification process, as well as the stack into the container in which the cherries were, is poured into jars.

3) We put the jars covered with lids in a wide pan, after laying a piece of cloth or a bowl on its bottom. Pour water into the pan so that it does not reach two fingers to the neck, and put on fire. We sterilize the berries for 15 minutes.

4) We roll up hot jars with the same lids under which they were sterilized and, turning over, leave to cool. You can store such a blank for about a year away from sun rays. Cherries contain a lot ascorbic acid therefore no additional preservatives are required for storage.

The second option is cherries in their own juice with sugar

Prepared berries are poured into a jar, interspersed with thin sugar layers. When the container is filled almost to the top (two fingers to the rim), the jars are covered with lids and put on sterilization. In a pot of boiling water, it will take 10-15 minutes, in the oven - on average, 5 minutes longer. For the first day, it is better to keep the jars wrapped in a warm blanket, and then transfer them to the cellar, to the loggia or put them in the pantry.

Bon appetit!

To delete or not to delete - a justified choice

Some housewives are frankly surprised at the recommendation to remove seeds from berries - as a rule, all recipes for cherries in their own juice contain this requirement. It would seem, why all this trouble, if in the future the product is planned to be used as the basis for compotes and jelly? But in fact, extracting the bones is not even a question. taste preferences or aesthetics, such processing is important from the point of view of health care.

Serious problems can be created by amygdalin, a substance that gives heat-treated cherries a spicy bitter-nutty flavor and a special almond flavor. It is contained precisely in the bones and after some time begins to turn into hydrocyanic acid- the most dangerous poison, which is so easy to poison.

This process reaches its climax approximately 8-10 months after the preservation of unpeeled berries. It turns out that freshly brewed compote will not be able to harm people, but in the case long-term storage pitted cherries in their own juice are a safer option, which is recommended to be used even for baby food.

During the "cutting" of cherries, it is difficult to protect yourself from splashes berry juice, so for work I always choose clothes that are simpler, which are not too pitiful. But accidents still happen. For example, at the most crucial moment, a child who returned from a walk ran into the kitchen. A second - and a bright pink spot blurred on jeans or a T-shirt.

The first thing I do to save a thing is to arm myself with a boiling kettle and go to the bathroom. Having stretched the fabric, I begin to pour boiling water over it - the stain disappears. If any subtle traces remain, I wash it with alkaline soap. Not bad helps a special "Anti-stain". For ordinary cotton or denim, the method is perfect.

It is more difficult with white silk, in this case I advise you not to test the thing for strength, but to use a swab moistened with hydrogen peroxide or ammonia solution. They remove bright berry stains (as well as wine stains) from delicate fabrics almost flawlessly.

looking for interesting recipe cherries in their own juice - look at the options on the site. Preparation of preservation will take from half an hour. And the result will not leave you indifferent. Try recipes with sugar, vodka, oven and slow cooker. And also unique recipe without any additives!
Like any berry growing in our gardens, cherries are rich in vitamins. It has a beneficial effect on cardiovascular system. However cherry pits contain highly harmful human body substances. Therefore, it is necessary to ensure that children must spit them out, and not swallow them along with the berries.
Suitable for conservation only ripe cherry. It must be sorted out and washed. Remove foreign debris in the form of twigs and leaves. It is also recommended to remove the bones.

The five most commonly used ingredients in sour cherry recipes are:

Recipe for cooking in a slow cooker:
1. Place clean cherries with pits removed together with granulated sugar in a multicooker bowl.
2. Let it brew for at least five hours.
3. Next, turn on the extinguishing mode for one hour.
4. Divide the treat into sterilized jars.
5. Store in a cool place.

Five of the fastest recipes for cherries in their own juice:

Helpful Hints:
. The berry closed in this way can be used as a decoration. confectionery, add to ice cream and smoothies.
. The more sugar is added to the preparation, the thicker the syrup will turn out.
. The workpiece will turn out more original if you use other berries along with cherries.
. cherry syrup can be added to teas instead of sugar.

Cherry is considered to be the queen of summer. It is she, the ruby ​​beauty, we regale ourselves with pleasure, tilting the heavy branches from the abundance of berries. Cherry in its own juice is a kind of time machine, or, if you like, a virtual bridge that connects us to a cold winter with a sunny summer. Oh, how good these round berries will be in dumplings, pies and compotes. The aroma of cherry, spreading around the apartment, immediately fills it with comfort, warmth and the promise of happiness.

Cherry in its own juice is the simplest type of preparation that does not take much time, but will give a lot of pleasure. And besides, you can choose any option that suits your taste: with bones or not, with or without sugar. main ingredient- cherry, it is worth paying close attention to it. The berries must be ripe, fresh and quite large, they will retain their shape better if you suddenly choose the pitted option, plus they have a lot of juice, which is very important for this type of preparation. The pulp of small cherries after removing the stone does not take on a very appetizing shape, and in winter, cherries in their own juice should, you see, also please the eye. Before conservation, cherries must be carefully sorted out, wormy, unripe or spoiled fruits, all twigs and leaves removed. It is necessary to wash the cherries selected for harvesting very carefully so as not to wrinkle in any case, otherwise it will release its juice ahead of time.

Now for the bones. This occupation requires patience and time, but if you involve other family members in this business, then the work will go faster and more fun. After all, everyone loves cherry pies in winter. Options for removing the bone - more than enough. Someone is armed with special devices, someone uses a pin in the old fashioned way or simply pulls out the bones with his hands. The main thing is that the pulp remains as intact as possible.

Decided to leave the cherries with pits? Even easier. Then your task is to carefully sort it out, wash it and proceed to harvesting. Such berries will no doubt look more beautiful, but do not forget that they are not intended for long-term storage. The substance contained in the bones after 8-10 months begins to turn into hydrocyanic acid - the most dangerous poison, which is easy to poison. So it is advisable to use the blanks before this time, turning them, for example, into fragrant compotes.

To harvest cherries in your own juice, take glass jars small size - 0.5 l or 1 l - it is very convenient: they opened it and immediately used it for its intended purpose. Before laying the cherries, wash and sterilize the jars in the usual way for you. For all types of cherry preservation, use lacquered tin, aluminum tin, and if screw cans, then metal screw lids. These lids are less susceptible to oxidation.

Just a few words about storage. Cherry in its own juice feels great with room temperature, but jars must be stored in twilight or darkness, as cherries can change color in the light. So arrange your cherished blanks for the time being in cozy pantries. Let them wait there for their finest hour.

And now, armed with our simple, but important tips, choose a recipe to taste and, as they say, good luck.

Natural cherries in their own juice with pits

Ingredients:
cherry - quantity as desired.

Cooking:
Sort the cherries, rinse them well under running water, then let the water drain, arrange it in prepared sterilized jars to the top and fill with boiling water. Cover the filled jars with lids and sterilize: 0.5 l jar - 15 minutes, 1 l jar - 20 minutes. During sterilization, the cherry settles, so you need to periodically replenish the jars, reporting to them right amount berries. After sterilization, roll up the jars, turn upside down and leave in this form until completely cooled.

Pitted cherries in their own juice with sugar (method number 1)

Ingredients:
cherry - quantity at your discretion,
sugar.

Cooking:
Sort the cherries, remove spoiled berries. From about a third of the berries selected for preservation, remove the seeds, chop the pulp in a meat grinder and squeeze the juice. Add sugar to it at the rate: for 1 liter of juice - 300 g of sugar and bring to a boil. Let the juice boil a little so that the sugar dissolves well. Arrange the remaining cherries in clean sterilized jars, fill the berries with hot cherry juice and sterilize: 0.5 liter jar - 20 minutes, 1 liter jar - 25 minutes at a temperature of 100ºС. Then roll up the jars, turn upside down, cover with something on top and leave to cool completely.

Pitted cherries in their own juice with sugar (method No. 2)

Ingredients:
cherry - quantity as desired,
sugar.

Cooking:
Place the prepared cherries, selected for conservation, tightly in clean sterilized jars, pouring 1-2 tbsp every 2 cm. sugar and periodically shaking the jars so that the berries are evenly distributed. From above, also pour a couple of tablespoons of sugar into each jar. Cover the filled jars with lids and place them in a pot of water. Sterilize at 100ºC: 0.5% liter jar - 15 minutes, 1 liter jar - 20 minutes. Then carefully remove the jars of cherries from the pan, roll up the lids, turn over, wrap and leave to cool completely.

Pitted cherries in their own juice with sugar (method number 1)

Ingredients:
1 kg cherries,
300 g sugar.

Cooking:
Sort the cherries. Wash them thoroughly, without applying too much pressure, and remove the pits. Put the finished pulp in a saucepan, sprinkle with sugar, bring to a boil, remove from heat and, after packing in clean, sterilized jars, roll up the lids.

Pitted cherries in their own juice with sugar (method number 2)

Ingredients:
cherry,
sugar - 1 stack. for every kilogram of berries.

Cooking:
Sort through the collected fruits, remove the seeds and in the prepared one by all means enamelware sprinkle the cherry pulp with sugar at the rate of: 1 stack. sugar per 1 kg of cherries. Leave the berries in this form for 12 hours so that they can soak in sugar and highlight required amount juice. Then put the pot with cherries on the fire and let it boil. Arrange the berries in sterilized jars, pour over the juice released during cooking and immediately roll up the boiled lids. Turn the jars upside down, wrap and leave to cool. When they are completely cool, send the workpiece for storage in a dark place.

Pitted cherries in their own juice without sugar

Ingredients:
large, ripe cherries - how much to eat.

Cooking:
Sort the cherries, pour the selected berries cold water and leave for 1 hour. Then remove the seeds from the berries, and put the pulp in a saucepan. Next, lay the pitted fruits in sterilized jars, fill them with the remaining juice in the pan and put the filled jars to be sterilized as follows. Bottom large pot cover with a thick cloth, place jars on it, pour so much cold water into the pan so that it does not reach the neck by 2 cm. Set the pot with cans on gas and sterilize: 0.5 liter cans - 15 minutes, 1 liter cans - 20 minutes from the moment the water boils. After sterilization, carefully remove the jars from the pan, tightly cork with boiled lids, wrap and leave to cool completely.

"Drunken cherry" in own juice for pastries and cakes

Ingredients:
1 kg cherries
700 g sugar
300 ml of water
200 ml of vodka or cognac.

Cooking:
Thoroughly wash the selected ripe and large berries cherries, shake off the water. Add sugar to the water and bring to a boil over low heat, stirring occasionally. In boiling sugar syrup lower the cherry and cook for 10 minutes, periodically removing the resulting foam. Then take the cherries out of the syrup, put them in clean sterilized jars, and in hot syrup add vodka or cognac and mix well. Pour the cherry berries with the resulting solution, immediately roll up the jars with sterilized lids, turn upside down and leave to cool completely. Store such a blank in a dark, cool place.

Cherries in their own juice in a slow cooker

Ingredients:
1 kg cherries
1 stack Sahara.

Cooking:
Sort the cherries, wash them, dry them slightly, put them in a multicooker bowl, sprinkle with sugar and leave for 4 hours so that the juice stands out. Turn on the “Steam” mode for 20 minutes to dissolve the sugar, then set the “Extinguishing” mode for 60 minutes. If the multicooker has a “Preparation” mode, then first turn it on for 30 minutes, and then switch the multicooker to the “Extinguishing” mode for 1 hour. Ready cherries transfer to pre-sterilized jars and roll them up with boiled lids.

Harvested cherries in their own juice will help you stay in a dreamy-cherry mood all winter long and maintain optimism, filling your tired body with tasty and healthy vitamins.

Good luck preparing!

Larisa Shuftaykina

Canned cherries in their own juice for the winter are an excellent addition to many simple homemade dishes. Experienced housewives use the blank as dumplings or decorating confectionery. With this method of processing, the berries retain not only the ideal appearance, But natural taste as well as natural benefits.

How to close cherries in your own juice?

Canned cherries in their own juice are both a flavoring addition and highly vitamin product, which is definitely worth preparing. For the recipe, cherries are sorted, if desired, pitted, laid out in jars, covered with lids and sterilized from 20 minutes to half an hour. After that, roll up and store in a dark place.

1. Preservation of cherries in their own juice begins with the right berries. It is better to use large cherries, small cherries will lose their shape when the seeds are removed.
2. Overripe cherries should not be used: they will increase the risk of fermentation and explosion of the piece.
3. If worminess is suspected, the berries are soaked for half an hour or an hour in salt water.
4. It should be noted that cherries in their own juice for the winter are prepared without water and sugar. If desired, the presence of a sweetener is limited to a couple of spoons.

Canning cherries in their own juice with pits is one of the not troublesome and convenient ways. It significantly reduces the cooking time, preserves the attractive appearance of the berries and almond flavor. There is only one drawback - due to the seeds that secrete hydrocyanic acid, preservation remains of high quality only for a short period of time, the workpiece is stored for no more than 5-6 months.

Ingredients:

• cherry - 900 g;
• sugar - 50 g.

Cooking

1. Place the selected and washed cherries in a jar, sprinkling each layer with a spoonful of sugar.

Shake the workpiece to evenly distribute it.

1. Put a tablespoon of sugar on top, cover with a lid and send the workpiece to a pot of water for sterilization.
2. Cherries in their own juice are sterilized for the winter at a temperature of 100 degrees for 15 minutes, after which they are rolled up, turned over and wrapped up.

In its own juice has a number of advantages. With such a blank, you can immediately start baking without wasting time removing the seeds, and use the remaining syrup as a topping for ice cream, cocktails or biscuits. And although such preservation is not always aesthetic, it is tasty and healthy.

Ingredients:

• cherry - 900 g;
• sugar - 250 g.

Cooking

1. Rinse the berries and remove the seeds.
2. Arrange in jars, sprinkling with sugar.
3. Cover the blanks with lids.
4. Cherry in its own juice with sugar is sterilized for 20 minutes, after which it is rolled up, turned over and wrapped up until completely cooled.

Sterilizing cherries in their own juice is the correct and extremely harmless way to increase the shelf life of the workpiece. The process includes prolonged heating, due to which, taste and nutritional qualities cherries remain unchanged, and bacteria, fermenting conservation, perish.

Ingredients:

• cherry - 500 g;
• sugar - 150 g.

Cooking

1. Remove pits from cherries.
2. Lay the berries in layers, sprinkling each layer with sugar.
3. To extract the juice, leave the workpiece for a day.
4. Arrange the berries in jars, pour over them with the resulting juice, cover with lids and sterilize in boiling water for 15 minutes.
5. Sweet cherry in its own juice for the winter, rolls up clean lids, turns over and wraps up until completely cooled.

Cherries in their own juice without sugar - an excellent delicacy when diet food. By giving up the sweetener, you can not only save a lot of money, but also get a useful and a simple workpiece for the preparation of which you only need to insist the peeled berries until juice is obtained, put them in jars and sterilize for 15 minutes.

Ingredients:

• cherry - 1 kg.

Cooking

1. Remove pits from cherries.
2. Put the berries in a bowl and leave warm for 3 hours.
3. Arrange the berries in sterile jars, fill with the resulting juice, cover with lids and sterilize for 15 minutes at a temperature of 80 degrees.

Chinese cherry fruits are rich in acids and carbohydrates, and are great product For winter preparations. This variety of cherries contains natural glucose, which allows you to prepare sugar-free preservation and get not only tasty, but also healthy treat especially for children and adults suffering from indigestion.

Ingredients:

• cherry - 3.5 kg.

Cooking

1. Rinse ripe cherries, arrange in jars and cover with lids.
2. Place in a pot of cold water and heat up gradually.
3. Bring water in a saucepan to a boil.
4. in its own juice it is sterilized for 20 minutes, after which it is clogged with lids.

Many housewives believe that there is nothing more convenient and healthier than cherries in their own juice without sterilization. This method not only saves time, but also preserves all the nutritious and taste properties, because the berries do not undergo heat treatment, leading to the destruction of enzymes, the absence of which adversely affects the workpiece.

Ingredients:

• cherry - 1.5 kg;
• sugar - 450 g.

Cooking

1. Remove pits from cherries.
2. Arrange the berries in layers in a flat-bottomed dish.
3. Sprinkle each layer with sugar.
4. Bring the mass to a boil.
5. Quick cherries in their own juice are removed from the fire for the winter, laid out in sterile jars, immediately rolled up and wrapped until cool.

Canning cherries in their own juice has long become simple and familiar, especially with a faithful assistant multicooker. Technical features which are suitable for infusion of berries, and for subsequent preparation. It is necessary to darken the berries sprinkled with sugar in the “Steam” mode for 20 minutes and switch to the hourly “Extinguishing”.

Ingredients:

• cherry - 3.5 kg;
• sugar - 3.5 kg.

Cooking

1. Place the washed cherries in a bowl.
2. Add sugar, stir and leave for 4 hours.
3. Set the Steam mode to 20 minutes.
4. After that, boil the cherries for 60 minutes in the "Extinguishing" mode.

Harvesting cherries for the winter in their own juice can occur different ways. Many housewives are inclined in favor of the oven - a method that is not quite traditional, but undeniably convenient. In the oven, the process of cooking and sterilization occurs at the same time, which is practical and convenient, especially when huge number blanks.

Ingredients:

• cherry - 900 g;
• sugar - 50 g.

Cooking

1. Arrange the peeled berries in jars.
2. Put 20 g of sugar in each container.
3. Place the jars in the oven at 120 degrees.
4. Remove from oven after 10 minutes and roll up immediately.

In its own juice, it can also occur in the microwave. Moreover, this device has proven itself not only in heating food, but also in cooking. complex dishes including conservation. The peculiarity of the microwave is that it will allow you to approach the process in a complex way: first, jars are sterilized in it, then berries with sugar.

Cherries in their own juice for the winter

5 (100%) 1 vote

Cherry 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 big harvest. 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. special fixture I remove bones. 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 bet on medium fire. 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 the cold is not a prerequisite for storage, canned cherries Keeps well at room temperature in the pantry.

IN winter time 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.