Canned cherries in their own juice for the winter are a perfect addition to a lot of simple home-made dishes. Experienced housewives use the workpiece as stuffing for baking, dumplings or confectionery decor. With this method of processing, berries retain not only an ideal appearance, but a natural taste, as well as a natural benefit.
How to close cherries in your own juice?
The canned cherry in its own juice is both a flavoring supplement and a highly vitamin product, which is definitely worth preparing. For the recipe, the cherries are sorted, if desired, the bones are removed, spread over the cans, covered with lids and sterilized from 20 minutes to half an hour. After that, they roll up and store in a dark place.
- Preservation of cherries in their own juice begins with the right berries. It is better to use a large cherry, fine when removing pits will lose shape.
- Do not use a ripe cherry: it will increase the risk of fermentation and explosion of the billet.
- When suspected of worminess, berries are soaked for half an hour and an hour in salt water.
- It should be noted that cherry in its own juice for the winter is prepared without water and sugar. If desired, the presence of the sweetener is limited to a couple of spoons.
Cherry in own juice with bones
Preservation of cherries in their own juices with bones is one of not troublesome and convenient ways. It significantly reduces the cooking time, preserves the berries with an attractive appearance and almond flavor. The disadvantage is one - because of pits that secrete hydrocyanic acid, conservation remains qualitative only for a short period of time, the stock does not store more than 5-6 months.
Ingredients:
- cherry - 900 g;
- sugar - 50 g.
Preparation
- Selected and washed cherries put in a jar, pouring each layer with a spoonful of sugar.
Shake the workpiece in order to distribute it evenly.
- Put a tablespoon of sugar on top, cover with a lid and send the preform in a pan with water for sterilization.
- Cherry in its own juice for the winter is sterilized at a temperature of 100 degrees 15 minutes, after which it is rolled up, turned over and wrapped.
The recipe for a cherry in its own pitted juice
A cherry-free cherry in its own juice has a number of advantages. Such a preparation can immediately be filled with pastries, without wasting time on the extraction of pits, and the remaining syrup is used as topping for ice cream, cocktails or biscuits. And although such conservation is not always aesthetic, but tasty and useful.
Ingredients:
- cherry - 900 g;
- sugar - 250 g.
Preparation
- Rice the berries and remove the bones.
- Spread on cans, pouring sugar.
- Cover the workpieces with covers.
- Cherry in its own juice with sugar is sterilized for 20 minutes, after which it rolls up, turns over and wraps up until it cools down completely.
Cherry sterilized in its own juice
Sterilization of cherries in their own juice is a correct and exceptionally harmless method, allowing to increase the shelf life of the billet. The process includes a long warm-up, thanks to which, the flavor and nutritional qualities of the cherry remain unchanged, and the bacteria causing the preservation fermentation die.
Ingredients:
- cherry - 500 g;
- sugar - 150 g.
Preparation
- Remove cherries from the cherries.
- Lay the berries layer by layer, pouring sugar on each layer.
- To isolate the juice, leave the workpiece for a day.
- Arrange the berries in jars, pour them with the formed juice, cover them and sterilize in boiling water for 15 minutes.
- Cherries are sweet in their own juice for the winter, rolled up with clean lids, turned over and wrapped up until completely cooled.
The recipe for a cherry in its own juice without sugar
Cherries in their own juice without sugar - an excellent treat with dietary nutrition. Having refused the sweetener, you can not only decently save yourself, but also get a useful and simple preparation for the preparation of which you only need to insist the peeled berries until the juice is obtained, spread over the cans and sterilized for 15 minutes.
Ingredients:
- cherry - 1 kg.
Preparation
- Remove cherries from the cherries.
- Put berries in a bowl and leave in the heat for 3 hours.
- Spread the berries on sterile cans, pour over the formed juice, cover and sterilize for 15 minutes at 80 degrees.
Chinese cherry in its own juice
The fruits of Chinese cherries are rich in acids and carbohydrates, and are an excellent product for winter billets. This sort of cherry contains natural glucose, which makes it possible to prepare preservations without sugar and get not only a tasty but also useful treat, especially for children and adults suffering from digestive disorders.
Ingredients:
- cherry - 3,5 kg.
Preparation
- Ripe cherries rinse, spread on cans and cover with covers.
- Put into a pan with cold water and gradually heat.
- Bring the water in a saucepan to a boil.
- Chinese cherry in its own juice is sterilized for 20 minutes, then clogged with lids.
Cherry-pyatiminutka pitted in its own juice
Many housewives believe that there is nothing more convenient and useful than a cherry in its own juice without sterilization. This method not only saves time, but also preserves all the nutritional and taste properties in fruit, because 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.
Preparation
- Remove cherries from the cherries.
- Lay the berries in layers in a flat bottom dish.
- Cover each layer with sugar.
- Bring the mass to a boil.
- Cherry fast in its own juice for the winter is removed from the fire, decomposed into sterile jars, immediately rolled up and wrapped up to cool.
Cherry in own juice in multivark
Preserving cherries in their own juice has long become simple and familiar, especially with a faithful assistant to the multivark. Technical features of which are suitable for both berry infusion and for subsequent preparation. It is necessary to overflow the berries interspersed with sugar in the "Steam" mode for 20 minutes and switch to the hour "Quenching".
Ingredients:
- cherry - 3,5 kg;
- sugar - 3,5 kg.
Preparation
- Arrange the washed cherries into the bowl.
- Add sugar, mix and leave for 4 hours.
- Set the steam mode to 20 minutes.
- After that, cook the cherry for 60 minutes in the "Quenching" mode.
Cherry in own juice in the oven
Harvesting cherries for the winter in their own juice can occur in various ways. Many housewives lean in favor of the oven - a way not quite traditional, but undeniably comfortable. In the oven, the process of preparation and sterilization occurs simultaneously, which is practical and convenient, especially with a huge number of blanks.
Ingredients:
- cherry - 900 g;
- sugar - 50 g.
Preparation
- Peel the berries in the cans.
- In each container, put 20 grams of sugar.
- Place the jars in the oven at 120 degrees.
- After 10 minutes, remove the workpieces from the oven and immediately roll them.
Cherry in own juice in microwave oven
Harvesting cherries in their own juice can also occur in the microwave. Moreover, this device has proved itself not only in heating up food, but also in the preparation of complex dishes, including conservation. The peculiarity of microwave is that it will allow to approach the process in a complex way: first, banks are sterilized in it, then - berries with sugar.
Ingredients:
- cherry - 3 kg;
- sugar - 1 kg.
Preparation
- Fill 50 g of sugar at the bottom of each jar.
- Arrange the cherries without pits layers, pouring each sugar.
- Place the jars in the microwave and cook at 800 watts for 15 minutes.
- Reduce power to 350 watts and hold for 5 minutes.
- Prepare the finished blanks immediately.