Strawberries in their own juice for the winter: how to preserve the aroma and taste of the berries. Recipes for canning strawberries in their own juice for the winter

Strawberries in their own juice for the winter: how to preserve the aroma and taste of the berries. Recipes for canning strawberries in their own juice for the winter

The strawberry season is very short, and I want to save this delicious and fragrant berries for the winter as much as possible. Strawberry is quite capricious, and you need to really try to pamper yourself with a delicious berry in winter. You can, of course, freeze the berry, but, alas, after thawing, it loses its appearance. This berry can only be used for making fillings for pies or cooking compote and jelly.

Strawberries in their own juice for the winter - the basic principles of cooking

Strawberries can be prepared for the winter in different ways. Compote is boiled out of it, jam and jam is made. But at the same time the berry frowns, and the preparation itself requires a large amount of sugar.

The most successful way is to prepare strawberries in their own juice. Yes, this method requires more time and effort, but the result is worth it.

For harvesting strawberries in their own juice for the winter they use half-liter jars, since sterilization in them takes a little time, which means the berries will retain more benefit and taste. Banks are washed with soda and rinsed thoroughly. They are then sterilized over hot steam or in an oven and dried. Covers are also sterilized.

Strawberries are sorted, removed damaged and rotted, then thoroughly washed. Then the berries spread on a towel and lightly dried.

Strawberries are transferred to an enamel basin and covered with sugar, the amount of which is indicated in the recipe, and left overnight for the berry to give out juice.

Then the strawberries are laid out in sterile jars and sterilized in a wide saucepan, bedding on the bottom of a towel or putting the grate.

Recipe 1. Strawberries in their own juice for the winter (1 way)


five pounds of strawberries; 1000 g of sugar.

Method of preparation

1. We touch the strawberries, leaving only the whole, with no signs of damage and rotting. Remove the stem and wash.

2. Jars, half a liter in volume with soda, and rinse them thoroughly. Then sterilize them over steam or in the oven.

3. Berries are laid on clean, dry cans, filling them to the top. It should make about 15 cans. Pour 100 grams of granulated sugar into each of them and put them in a refrigerator for the night, so that the berry starts giving out juice.

4. Strawberries make juice and settle. Now we distribute strawberries with juice from one can to the other two, filling them up to the “coat hanger”, and cover with a lid. Do the same with the other banks.

5. Put the banks in a wide saucepan and fill it with warm water so that its level reaches the “hangers” of the cans. Put the pan on a strong fire and bring the water to a boil. Sterilize the jars for about five minutes. Then take out the banks, quickly cork tightly with lids. If there are sugar crystals at the bottom, gently turn the jar until they dissolve. We store the workpiece in the basement.

Recipe 2. Strawberries in their own juice for the winter (2 way)


three quarters cup of sugar;

300 g strawberries.

Method of preparation

1. Carefully sort the strawberries, remove the crumpled and spoiled berries. Separate the stalk. Pour cold water over strawberries and leave for five minutes. Then remove the strawberries from the water and put it in a colander.

2. Prepare caps and jars. Wash jars with soda. Boil the lids for three minutes. Rinse the jars and sterilize them in a pair or in the oven for five minutes. Wipe sterile banks dry. Pour into each two spoons with a pile of sugar.

3. Put a layer of strawberries on top of sugar, add sugar to the berries (in the amount of 1.5 tablespoons). Fill jars to the top with strawberries, sprinkling them with sugar. Then, gently shake the jar so that all the voids are filled and cover with the remaining sugar. 4. Cover with gauze or a bandaged jar folded in three layers, and leave them alone for three hours. The berries will give juice, the sugar will dissolve slightly, and the contents of the jar will settle slightly.

5. Cover the cans with lids and place in a wide saucepan with warm water, pre-laying the bottom with a folded three times towel to the cans.

6. Bring the water in a saucepan to a boil over low heat and sterilize the jars for half an hour. Take care not to allow rapid boiling water. Sterilized jars hermetically sealed, turn the lid down and cool without wrapping. Store strawberries in their own juice in a cellar or other cool place.

Recipe 3. Strawberries in their own juice for the winter with lemon


700 g strawberries;

half a lemon;

200 g of sugar;

100 ml of boiled water.

Method of preparation

1. Strawberries should be juicy and large. Take the berries, remove the damaged ones and strip them from the tails and leaves. Wash the strawberries, put in a colander and leave to get rid of excess moisture. Then spread the berries on a towel and dry.

2. Cut the berries in half and place in one layer in a bowl. Sprinkle with sugar. So lay out all the strawberries, sprinkling it with sugar. To do this, use half the rate of sugar. Then tighten the bowl of berries with cling film and place in a sunny place. After an hour and a half, strawberries will give out juice.

3. Pour the strawberries with the juice in the pan and pour in the water. This is done to ensure that the syrup is the “right” consistency, because we are preparing strawberries in our own juice, not jam.

4. Pour the remaining sugar. Cut half a lemon into cubes and add to strawberries.

5. Put the pan on the fire and cook for a quarter of an hour. Strawberry mass should not boil intensely! Take out the lemon slices and throw them away. Lemon should give the berries a light citrus flavor. 6. Pour the contents of the pan into a sterile jar and close the lid tightly. Chill the strawberries in your own juice under a thick towel or blanket. Store the workpiece in the basement or any other cool place.

Recipe 4. Strawberries in their own juice with citric acid


strawberries - 1000 g;

citric acid - 3 g;

granulated sugar - 350 g

Method of preparation

1. Strawberries for this recipe, take not too large. Berries, preferably recently plucked from the bed, sort out and remove the rotted and damaged. Thoroughly sing strawberries, put in a sieve and leave to drain the water. Then put the berries on a napkin so that they are slightly dried. Transfer the prepared strawberries into the enamel basin, pouring sugar over it. Leave the berries overnight.

2. Pour the strawberry juice into a separate pan and send it to a fire. Bring the juice to almost boiling, adding citric acid.

3. Wash half-liter jars with baking soda, rinse them thoroughly and sterilize over steam or in the oven. Carefully wipe the jars. Boil lids for five minutes. Spread the berries in the jars, and fill the strawberries with hot juice so that its level does not reach two centimeters to the neck.

4. Cover a bottom of a wide pan with a towel or install a special grill. Pour water into it and put on fire. Boil water, place jars of strawberries in it and sterilize from the moment of boiling, about ten minutes. Roll jars tightly with lids and cool without turning. Store strawberries in their own juice in a cellar or other cool place.

Recipe 5. Strawberries in their own juice for the winter in syrup


sugar - 700 g;

strawberry - 1000

Method of preparation

1. We sort out strawberries, remove damaged and rotten fruits. We clean the berries from the tails and leaves. Carefully wash the strawberries, put it in a sieve and wait for all the water to drain. Then dry the berries on a towel. 2. We shift the strawberries in the enamel basin and pour it with sugar. Leave in a cool place at night, so she ran a juice.

3. Strain the juice into a saucepan. Put the saucepan on the fire and bring to a boil. Spread strawberries on a sieve in a single layer and carefully dip into boiling syrup. Blanch berries for about 20 seconds. We shift blanched strawberries into dry sterile jars, filling them by a third. So put all the strawberries.

4. Add the remaining sugar to the syrup, bring to the boil, stirring constantly, and pour the berries in the jars with the syrup. Covering with covers.

5. Cover the bottom of the wide pan with a napkin folded three times, put jars of strawberries in it and pour water over the hanger. We put on the fire and sterilize from the moment of boiling, ten minutes. Cork the jars tightly and cool them without wrapping them.

Strawberries in their own juice for the winter - tips and tricks

  • For canning this way, use small berries of the same size. So they will warm up evenly.
  • Try to use only fresh berries that were picked on the same day.
  • Strawberries in their own juice can be used to make dumplings, pies or pies, and the syrup will produce an aromatic and tasty fruit drink.
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