When making blanks from berries for the winter, the hostesses try to keep them as close to fresh as possible: beautiful, fragrant, juicy, tasty and healthy. Not all conservation methods can make this goal achievable. If you managed to taste cherries, closed for the winter in your own juice, you will almost certainly agree that it is almost as good as fresh. It can be eaten separately, used for making desserts, sauces and other dishes. Even an aspiring cook will be able to prepare such food if they know the peculiarities of the technology.
Cooking Features
Other preparations from this berry can hardly compete with cherries in their own juice, but not all housewives close this delicacy for the winter. One of the reasons is that inexperienced cooks find it difficult to make such a billet at home. In fact, the process of cooking cherries in its own juice is simple, even the usual jam is prepared much longer and harder. The result will not disappoint you if you take into account a few points.
- For the preparation of cherries in its own juice, ripe fruit are required. The bigger the berry, the better. This is especially important when harvesting cherries with bones: if all the juice from the berries turns into syrup, the bones covered with the thinnest layer of pulp will be conserved.
- Cherry in its own juice looks prettier if the berries are closed with stones, as they better retain their shape. This preparation is different and more vivid aroma with almond notes. However, such a dessert can be stored for no more than 8-12 months: after a specified time, the cherry seeds begin to secrete hydrocyanic acid.
- Carefully wash the cherries so as not to damage the berries. The branches are removed after washing. The less juice the fruit will lose in preparing it for conservation, the better.
- Bones from cherries are removed last. This can be done quickly with the help of a special machine, which knocks the stones out of the berries, and devices, the principle of action of which is similar. However, it is not recommended to extract the bones from the berries in such a tough way when harvesting it in its own juice: the fruit, which has been torn from both sides, will strongly settle and lose its beautiful shape. It is better to spend more time and effort extracting the bones with a pin or clip. This vintage method allows you to keep the flesh of the cherries almost intact.
- Cherry in its own juice is most often prepared without cooking berries, sometimes even without adding sugar. You should not expect that such canned food will stand for a long time, if you do not wash the berries properly. Banks for dessert must not only be washed with soda, but also sterilized. The metal lids that will cover the cherry must also be sterilized. Usually they are boiled for this.
The storage conditions of a cherry in its own juice and its shelf life depend on the chosen recipe. A sugar-free fruit must be refrigerated. If the preform is made with the addition of sugar, it can be stored in a cool place. Shelf life of stoned berries is a year, closed together with seeds - six months.
Cherry in own juice without sugar
Composition (1 l):
- cherry - 0, 8 kg.
Method of preparation:
- Go through the cherries to remove the damaged and unripe fruits.
- Rinse the berry under the shower.
- Pour water into a saucepan, add salt to it per 1 tablespoon per 1 liter of liquid. Stir.
- Dip cherries in the brine, leave for half an hour. During this time, the insect larvae, if they are inside the fruit, will float to the surface.
- Drain, rinse the cherries under the shower again. Leave for some time in a colander to get excess water from the glass berries.
- Sterilize the jars.
- Fill them to the brim with cherries.
- At the bottom of a large pot, lay a towel, put the jars in the pot.
- Pour water into the pot. It should reach the shoulders of the cans.
- Put the pan on a slow fire. Wait until the water in the pot boils. Wait 10 minutes if you are cooking cherries in half-liter jars, or 15 minutes if the liter jar is filled with berries. During this time, the berries sit down, highlighting the juice.
- Spread the remaining fruits in cans, continue to sterilize for 10-15 minutes depending on the size of the cans.
- Be careful not to burn yourself, remove the jars of cherries from the pan. Roll them up. Turn upside down, cover with a blanket. Leave to cool in a steam bath for additional preservation.
After cooling the jars of cherries must be removed in the refrigerator. It can be stored for no more than 6-8 months. According to the same recipe, you can prepare cherries in your own juice without stones for the winter. Then on a liter jar will need about a kilogram of berries. The storage conditions for the dessert will be the same, but usable it will stay longer - up to 12 months.
Cherry in its own juice with bones and sugar
Composition (1 l):
- cherry - 1 kg;
- sugar - 60 g.
Method of preparation:
- Pick and wash the cherries. Soak it in salted water to get rid of insects, rinse again. Drain, remove the twigs.
- Sterilize the jars, spread cherries with pits on them.
- Peel the remaining cherries, chop their flesh with a blender, squeeze the juice out of it. Mix cherry juice with sugar. Per liter of cherry juice is recommended to take 300 grams of sweet product. About 0, 6 kg of fruit with seeds should enter a liter jar, you can manage to squeeze about a glass of juice from the rest of the berries, it will take about 60 g of sugar. Its quantity needs to be adjusted taking into account how much juice was squeezed, as the fruits of the cherry are not equally juicy.
- Put the juice on the stove. Heat it over a low heat or water bath, stirring until the sugar is completely dissolved.
- Fill the jar with cherry juice.
- Sterilize it for 20-30 minutes.
- Roll up, flip and wrap. Leave to cool in this form.
Cherries prepared according to this recipe in their own juice can be stored in a cool room (at a temperature not higher than 16 degrees) for 6 months, not longer. If you do not have time to consume the berry before this time, it will have to be thrown away, even if it does not look spoiled - the bones will begin to produce prussic acid, which is poisonous.
Cherry in its own juice without stones with sugar
Composition (1 l):
- cherry - 0, 8 kg;
- sugar - 0, 25 kg.
Method of preparation:
- Clean the dried and dried berries from pits, add sugar, leave for 8-12 hours in the refrigerator.
- Drain the resulting juice with the sugar dissolved in it. Heat, stirring, to a boil.
- Spread the cherry on sterilized jars, cover with hot juice.
- Sterilize jars of cherries for 10-15 minutes. Cork.
- Leave to cool upside down, wrapped in a blanket.
Cherry in its own juice, prepared according to this recipe, is well worth it even at room temperature, but still it is not recommended to keep it in a warm room.
Cherry in its own juice is prepared for the winter no more difficult than jam. It has a fresh taste and aroma, retains all its beneficial properties. This preparation can be made even without adding sugar, if you have the opportunity to store it in the refrigerator.
