The prefix “in its own juice” sounds almost like “home-made” on the menu of an expensive restaurant. Immediately expect a strong natural taste, lack of flavors, and other additions. Usually it happens. Products prepared according to this and technology similar to it, as a rule, undergo painstaking selection and long-term heat treatment.
In the case of cherries, this has a special meaning. Tasty, juicy berries are wonderful fresh, but the compotes of them are quite tasteless. It is necessary to add other fruits, a lot of sugar. But the cherries “in their own juice” do not have any such disadvantages. The process of taste extraction literally pulls out the taste components from them, further enhancing them.
Sweet cherry in its own juice - general principles of cooking
• Cherry can be preserved in its own juice in more than one way: with and without stones, with and without sugar, and without even filling with water.
• For canning, it is preferable to take fleshy varieties. It is such a sweet cherry that gives away its juice more easily. The berries must be dense, without putrefactive injuries and, of course, without worms.
• Before canning berries must be sorted out. Even a spoiled one can ruin a whole can of preservation. After that, “tails” are torn off and thoroughly washed under running water. Bones, if necessary, removed.
• Processed berries tightly fit into clean sterile containers, then proceed according to the recipe.
• Before rolling up, it may be necessary to pasteurize the berries laid in it. But there are recipes of sweet cherries in their own juice and without pasteurization of the product. There are also recipes that involve pasteurizing the berries before seaming, in the oven. In this case, the banks before the bookmark is not sterilized.
• Metal covers with which preservation is closed, surely boil and dry dry. Do not wipe the cover with a towel, they must dry on their own. • Boiled dry caps cover the cans after pasteurization and hermetically sealed with a sealer key. After, banks turn over and cover for the night or before complete cooling by a blanket.
• Sweet cherry in its own juice, canned for the winter - not only a storehouse of vitamins. These berries are great for baking, puddings, buns and pies.
• Canned cherries can be supplemented with kissels and compotes, or decorated with jelly.
Sweet cherry in own juice with sugar and cardamom
Ingredients:
• one kilogram of red sweet cherries;
• 300 gr. sugar;
• powder "lemon";
• cardamom.
Cooking Method:
1. Sort through the cherries, separate the “tails” and rinse well.
2. Banks of a half-liter volume carefully wash several times using baking soda. Rinse the container well and place it over the steam, with the neck down, sterilized. For sterilization, half a liter is enough for 12 minutes, liter containers should be kept above the steam almost twice as long.
3. Put the sterile jars in tightly, trying not to tamp down the clean cherry, though. Well pour every new layer of sugar. When filled, add cardamom and citric acid to each literally at the tip of the knife. Cover with boiled lids.
4. At the bottom of a large pot, place a folded towel or several soft rags several times, place the jars of cherries and pour in hot water. It should be just enough so that it reaches only the shoulders of the cans, not higher.
5. With a slight boil, pasteurize the berries until they give juice, and it does not fill the container to the neck. Berries during pasteurization tend to boil down. Therefore, supplement the cherries as frying.
6. When the berries are completely covered with juice, remove the jars from the pan and roll the lids with the sealer key.
Sweet cherries in their own juice without stones with citric acid
Ingredients:
• ripe sweet cherries of fleshy varieties;
• drinking water;
• “lemon” - 0.5 tsp. on one liter jar.
Cooking Method:
1. Tearing cuttings, sort the spoiled berries. Rinse the cherries under running warm water. Using a special machine or a pin, select the bones. Remove them as gently as possible so as not to break the berries. 2. Lit cans thoroughly with hot water and laundry soap under the tap. Place the containers on a baking sheet and put in a cold oven. Turn on the heat and sterilize for 10 minutes, at 150 degrees. Turn the oven off and leave the jars in it for another quarter of an hour.
3. Fill sterile jars with pitted cherries all the way to the top. Pour boiling water over the neck and cover with sterile metal caps.
4. Set in a wide saucepan with warm water. Be sure to put a towel on its bottom, otherwise the banks may crack and burst.
5. On a low heat, with a minimum boil, pasteurize for 20 minutes, then remove the jars and roll them up.
Sweet cherry in own juice without added sugar
Ingredients:
• ripe juicy sweet cherry.
Cooking Method:
1. Put the sorted, not rotten, cherries tightly into prepared sterile jars, preferably one liter.
2. Arrange the filled containers in a wide saucepan with warm water. So that the banks do not crack, be sure to put gauze or any other cloth folded in several layers at the bottom of the tank.
3. On a low heat bring the water to a boil. As soon as the first signs of boiling appear, lower the heat.
4. Under the influence of the temperature of the berries will settle, and let the juice. Therefore, constantly fill up the cherries until the volume is completely filled.
5. After that, carefully remove the glass containers from the water and roll the cherry in its own juice with sterile metal lids.
Sweet cherry in own juice with sugar in the oven
Ingredients per liter jar:
• 800 gr. cherries (red or yellow);
• 100 gr. sugar.
Cooking Method:
1. Separate the “tails” from the cherries, select rotten and spoiled. Rinse under the tap several times and strain excess water by putting the berries in a colander.
2. Rinse the jars thoroughly with soap or baking soda and turn them upside down on a clean towel.
3. Wash the metal caps in warm water for seaming. Boil for ten minutes and also lay them on a towel, inside up. 4. Put dry cherries into the dried jars tightly. Do not fill the tank up to the neck, the level should not reach it by about one and a half centimeters. Then add sugar and cover with metal lids. Erase necessarily clean, otherwise they will melt.
5. After that, place the filled jars in a lattice in the oven and hold it at 150 degrees for about 20 minutes.
6. Then take out, cover with dried boiled lids and roll up.
Sweet cherry in its own juice without sterilization
Ingredients:
• selected ripe sweet cherry.
To three liters of filtered water:
• 1.5 kg of sugar;
• 6 gr. “Lemon”.
Cooking Method:
1. Free the cherries from the stalks, select beaten and rotted worms, rinse thoroughly and remove the bones.
2. Fill dry sterile jars with pulp on the very neck and fill with boiling water.
3. Cover and wrap with a blanket or towel.
4. After ten minutes, carefully drain the water and boil it again. Banks for this time wrap.
5. With boiling water, pour the sweet cherry a second time and, wrapping it in the same way, leave it for five minutes.
6. Again, strain the water, add sugar and lemon and boil.
7. Pour boiling syrup into glass containers and immediately roll up with metal sterile caps.
Sweet cherry pudding recipe in own juice
Ingredients:
• 90 gr. white ground crackers;
• four chicken eggs;
• almonds;
• icing sugar - 100 gr .;
• 80 gr. cream 72% oil;
• cloves, ground cinnamon - to taste;
• seedless canned sweet cherry;
• half a large lemon.
Cooking Method:
1. Pure slightly heated, soft butter with granulated sugar, add egg yolks and rub well again.
2. To taste add ground cloves with cinnamon. Put a little ground almond, chopped cherry and chop the zest with a small grater from half a lemon. Stir well and gently add the protein foam.
3. Grease the pudding form well with any fat (butter or margarine), sprinkle with ground breadcrumbs and pour the prepared mass into it. 4. Cover the mold with a lid and place in boiling water. Capacity, which put the form with pudding, just cover with a lid.
5. Cook with a slight boil for about an hour. Ready pudding pour the syrup out of a can of cherries on top.
Recipe for colored jelly with cherry in its own juice
Ingredients:
• 250 ml of red cherry syrup;
• “fast” gelatin 20 grams;
• pasteurized 3.2% milk - 250 ml;
• to taste - granulated sugar;
• berries of canned sweet cherry.
Cooking Method:
1. Gelatin put in a small deep plate, and fill it with a glass of cooled boiled water.
2. When the mass swells, after about a quarter of an hour, put it in a water bath and dissolve well. Do not let the gelatinous mass boil, otherwise the jelly will not harden.
3. In the syrup, add the sliced small cherries, add half of the dissolved gelatin and mix well.
4. Sweeten warm milk to taste and dissolve the remaining gelatin into it.
5. Pour syrup mixed with berries and gelatin into prepared molds with a centimeter layer and refrigerate.
6. When frozen, pour the milk in the same layer and put the molds back in the cold again.
7. Pour syrup over frozen milk layer and let it cool well. Repeat until you have filled all the molds.
8. Leave the filled containers in the refrigerator overnight.
9. After that, dip each one for a minute in hot water, turn over on a saucer and shake out the jelly.
10. Decorate it with canned sweet cherries.
Recipe for a pie with a sweet cherry in its own juice - “Obsession”
Ingredients:
• 150 gr. Sahara;
• 33% cream - 250 gr .;
• three eggs;
• 150 gr. baking flour;
• 150 gr. cheese, varieties of “Mascarpone”;
• liter jar of sweet pitted cherries;
• 100 gram bar of natural dark chocolate.
Cooking Method:
1. Before the foam, whip the sugar with the eggs. Continuing to whip, in small portions enter the flour and knead the dough for the cake.
2. Moisten the round detachable creamy margarine, put the dough in it and place in a hot oven. Bake the cake for 20 minutes while heating in 180 degrees. 3. Open a jar of cherries, canned in its own juice. Squeeze the syrup out of it and soak it in a slightly cooled cake without removing it from the mold.
4. If the berries are pitted, remove them and spread the flesh on the cake.
5. Mix the whipped with sugar cream with “Mascarpone” and put the cream on the berries.
6. On top of the cream, rub the dark chocolate with large chips and put the cake to cool for four hours in the refrigerator.
Sweet cherries in their own juice - cooking tricks and helpful tips
• The cherries for canning in their own juice must be well matured, otherwise they will not give much juice.
• If you close the berries with stones, conduct an additional check of the fruits for the presence of worms. Dip the cherries for five minutes in a weak saline solution. All the worms inside the berries will float.
• Be sure to check the glass jars for the integrity of the neck, carefully running it through your fingers. If it is punctured, the lid does not roll tightly and the preservation will swell.
• Do not wash preservation jars with degreasing agents; they are not easily washed.
• If you notice that when you turn the cans rolled up with the key in it, bubbles begin to rise from the bottom up, roll the cover with the key again, if it does not help, change the can.
