Cherries in their own juice - the best recipes for seaming for the winter. Delicious cherry in its own juice for the winter

How do you harvest cherries for the winter? Are you freezing? This is a good way, of course, but what if there is sorely not enough space in the freezer? There is only one way out - to close the cherry in its own juice in jars. This method is very simple and 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, putting our hand into the 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 is 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 release a large amount 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. We put jars in a saucepan and fill them with water at room temperature, not reaching the top of the jars 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 we roll the cherries in our own juice with metal lids using a special seaming 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 and successful cherry preparations!

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.

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 an ideal appearance, but also a natural taste, as well as natural benefits.

How to close cherries in your own juice?

Canned cherries in their own juice are both a flavor addition and a high-vitamin product, which you should definitely cook. 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, keeps the berries attractive appearance 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. Cherry in its own juice is sterilized for the winter at a temperature of 100 degrees for 15 minutes, after which it rolls up, turns over and wraps 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 the taste and nutritional qualities of the cherry remain unchanged, and the bacteria that cause preservation fermentation die.

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. Cherry is sweet in its own juice for the winter, rolled up with clean lids, turned over and wrapped until it cools completely.

Cherry in its own juice without sugar is an excellent delicacy for dietary nutrition. By refusing the sweetener, you can not only save a lot of money, but also get a useful and simple preparation for the preparation of which you only need to infuse 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.

The fruits of Chinese cherries are rich in acids and carbohydrates, and are an excellent product for winter harvesting. This variety of cherries contains natural glucose, which makes it possible to prepare sugar-free preserves and get not only tasty, but also a 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 nutritional and taste properties in the fruits, because the berries do not undergo heat treatment, which leads to the destruction of enzymes, the absence of which adversely affects the harvest.

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. The technical features of 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 in various 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 simultaneously, which is practical and convenient, especially with a huge number of 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 the preparation of 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.

To begin with, the cherry needs to be prepared. Remove all branches and leaves. Sort through the berries, setting aside spoiled fruits. Dissolve 2 teaspoons of salt in 2 liters of water. Put the berries in water, it should completely cover the cherry. Leave everything for 30 minutes. In half an hour you will see white worms on the surface of the water. Now you can safely rinse the cherries with running water and proceed to canning. Such a simple procedure will help to avoid an unpleasant surprise in the finished workpiece.

Remove pits from cherries. You can use special devices for this, or resort to a good old cocktail straw or a pin.

We steam sterilize the jars for 5 minutes. You can also use the microwave for this purpose. Pour 100 ml of water into each jar. Put in the microwave and turn on the highest power for 3 minutes. In prepared jars, put a part of the cherry on the bottom, sprinkle with sugar. Again lay out the cherry, sprinkle with sugar. On a jar of 0.5 liters you need 4-5 tablespoons of sugar.

Fill the entire jar, cover with a lid and shake. Leave for 20 minutes for the cherry to release its juice.

We put a towel in the bottom of the pan and put jars of cherries in sugar, cover with lids. Fill the pot with water. We sterilize the jars after boiling water for 15 minutes.

At the same time, put the kettle on. You may need boiling water if the cherries don't give enough juice. The liquid should cover the berries. Therefore, after 15 minutes, we look at the banks. If the juice does not cover the berries, pour boiling water. As you can see in the photo, the juice did not cover all the cherries. So we added some boiling water.

We roll up jars with pitted cherries and wrap them until they cool completely.

You can store such cherries for more than a year in a dark, cool place. Good luck, you blanks.

Maria Ageeva told how to roll pitted cherries in their own juice with sugar and sterilization, recipe and photo of the author.

Isn't it very convenient to have jars with different cherries for the winter in the bins? For example, pitted cherries in their own juice with sugar are a ready-made filling for pancakes, sweet pies and dumplings. And after all, making it easier than ever, but can you imagine what a help in winter! You can make jelly out of juice or cook jelly, compote, and use the berries for their intended purpose. Cherries are prepared in their own juice for the winter with sterilization, which makes it possible to store this blank in a city apartment for up to two years, and even longer in a cool basement.

Recipe for cherries in own juice with sugar

Ingredients for a half liter jar:

• Cherry - about 450 g (how much will go in);
• sugar - 2-3 tbsp. l (to taste).

How to cook pitted cherries in your own juice with sugar

For harvesting for the winter, select ripe, juicy, but not overripe fruits. It is desirable to recycle immediately, as collected, on the same day. Mix in a bowl or kitchen sink, leave in cold water for 5-10 minutes. Cut off the stalks, rinse, put in a colander, rinse several times with tap water. At this time, wash half-liter or liter containers with hot water and soda, sterilize over steam or in the oven, boil the lids.

Remove pits from cherries using a typewriter or with a safety pin, a hairpin, a hard wire bent by a crochet hook.

Pour a layer of cherries at the bottom, filling about a third or half. Pour 1-1.5 tbsp. l. Sahara. Shake to fill the container.

Pour in the next portion, compact by shaking or pressing lightly. Sprinkle sugar on top. To cover with a lid. It is recommended to leave the cherry in this form for two to three hours so that it settles and gives more juice. But if you immediately fill the jars tightly, then you don’t need to wait, we immediately put the cherries in their own juice with sugar to be sterilized.

Place a folded cloth or towel on the bottom of a pot of suitable height and volume. Put the jar, pour hot water to the level of the “shoulders” of the can (shoulders are the part where the container begins to narrow towards the neck). Put the lid on top without rolling it with a typewriter. Bring the water to a boil over low heat. Screw the flame so that the water boils evenly and does not flood the jar. Sterilize half-liter containers for 20-25 minutes from the moment the water boils.

Take out one at a time, roll up the lids. It is better to use a seamer than threaded caps so that the twist is tight. Turn on the lid, make sure that nothing is leaking. Wrap in newspapers, wrap with a blanket or a warm scarf, a coat for further sterilization.

A day later, when the workpiece has cooled, rearrange for storage. Pitted cherries harvested using this technology in their own juice with sugar can be stored for several years. By the way, almost the same is prepared, the recipe is very simple. How do you prepare cherries for the winter? Share your recipe!

Fragrant, juicy cherries are a product that is in great demand in cooking, and in winter there is nowhere without it. Many people stock up on these berries by freezing them, but there is another way that will not only keep the berry fresh in flavor and taste, but also save you the hassle of removing the stones when cooking in the future. This is the preservation of cherries in their own juice, followed by rolling them 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 taste. Pitted cherries, rolled in their own juice, can be used for filling 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 cherry juice will drip, 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 sunlight. Cherries contain a lot of ascorbic acid, so 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, the extraction of stones is not even a matter of 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 cannot harm people in any way, but in case of 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 of berry juice, so for work I always choose simpler clothes that 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.