How many minutes to sterilize cherries in their own juice. Cherries in their own juice for the winter - a vitamin lifesaver

Having made cherries for the winter own juice, you save a piece of summer in a jar. Stunningly fragrant berry, in ruby ​​syrup - the simplest type of preparation. Although, as usual, experienced housewives use several recipes for preserving cherries in their natural form at once - with and without sugar.

For canning, the most ripe and large berries. Having made a jar of cherries, in winter you will cook jelly or compote. Want a pie - please! Where does the cherry on the cake come from? That's right, from the same jar.

For ease of use, I advise you to roll up small jars per liter or 0.5 liters.

Pitted cherries in their own juice with sugar

The best recipe for canned cherries in juice. You can store all winter without fear. I like a reasonable amount of sugar in the workpiece and the ability to save a maximum of vitamins. According to this method, cherries, harvested in their own juice, outdo the well-known five-minute in terms of preservation. useful qualities in preparation for the winter.

Take:

• Cherry - 1 kg.
• Sugar sand - 300 gr.

Step by step recipe:

1. Sort the cherries, rinse and remove the pits. Sterilize lids and jars ahead of time.
2. Send to the pan, add sand and start warming over low heat.
3. Immediately after boiling, distribute into jars and seal.

Cherry in juice without sterilization with sugar

Take:

• Seedless berries - 1 kilogram.
• Sugar - 1 cup.

How to do:

1. Sprinkle the cherry pulp with sugar, stir gently.
2. So that the berries are well saturated and give all the juice, hold the cherry with sugar for at least 12 hours, especially if it cannot boast of juiciness.
3. Prepare sterilized jars.
4. Put the cherry mass on gas, boil quickly.
5. Pack the contents of the pan into containers and roll under iron cover. Store cherries in a cool place.

Cherries prepared in natural juice without sugar

This method allows you to preserve a large number of cherries in one jar. Berries are obtained natural taste, amazingly fragrant.

How to do:

1. Put a clean berry in a container of cold water and leave for an hour, then it will release more juice.
2. Get the bones in any way possible. Transfer the cherry pulp to pre-sterilized jars. Sterilize in the usual way.
3. Boiling time: liter jar - 20 minutes, half liter - 15.
4. Remove from the pan, roll up under the iron lid, turn over and cover.
5. Place the cooled blanks for permanent storage in the cold.

Cherry in own juice with pits sugar free recipe

It is believed that the workpiece is best done pitted, since the core releases a substance that is not very healthy. But if you do not plan to store for a long time, then you can save time on removing the grains.

Step by step:

1. Fill jars with clean berries to the top.
2. This is followed by the sterilization process: cover the jars with lids, put in a large saucepan and sterilize. A liter jar is enough for 20 minutes, half a liter less - 15.
3. Don't go too far from the stove. Soon the berries will begin to fall. Report by filling the jar completely.
4. When the settling is over, the jar will "take" right amount cherries, remove the workpiece from the pan and roll up.
5. Turn over and wait to cool.

Pitted cherries with sugar - recipe in juice

An interesting recipe for winter harvesting, with quite thick syrup in which a whole cherry will float.

• Per liter of juice 300 gr. Sahara.

How to prepare:

1. Sort the cherries, remove the stones from 1/3 of the total. Grind with a blender and collect the juice.
2. Pour sugar into the juice and set to boil. After boiling, let it boil until the sugar dissolves. The process will go "more lively" if you stir without interrupting.
3. Put the rest of the berry in clean jars. Top with boiling juice and send to sterilize.
4. By time: a can of half a liter - 20 minutes, a liter - 25 minutes.
5. Banks twist, turn over and cool in this form.

Cherry in natural juice with stones, recipe with sugar

The only disadvantage of conservation this recipe preservation of cherries in juice - high sugar content.

Recipe:

1. Put the cherries and sugar in jars as follows: pour a 2 cm layer of berries, add 2 large spoons of sugar.
2. Shake the jar, put the cherry back in and then sprinkle with sugar. Fill the jar, make the top layer of sugar.
3. Next, put the covered jars to be sterilized.
4. How much to sterilize: 0.5 liters - 15 minutes, 1 liter - 20.

Cherry for cake

Cherry berries turn out strong, look beautiful on top of the cake, pastries. In addition, they are also delicious, because cognac is added.

How to cook "drunk" cherries:

Would need:

• Berries - 1 kg.
• Water - 300 ml.
• Sugar - 700 gr.
• Cognac - 200 ml. (substitution for vodka is acceptable).

How to prepare for the winter:

1. Make syrup by adding sugar to water. Without turning off the fire, put the cherry in it.
2. Boil for 10 minutes, removing the foam.
3. Remove the berries with a slotted spoon, arrange in jars.
4. Pour cognac into boiling syrup. Stir and let boil. Pour into containers with cherries and roll up.

Video recipe: how to roll a cherry in juice

Video recipe with a recipe for harvesting cherries in their own juice for the winter. Good luck with your preparations and evening tea parties.

This recipe calls for the berries to be ripe and juicy so that there is enough cherry juice for a full seam that doesn't need extra water for the syrup.

Cherries are inspected, spoiled ones are thrown away.

Get rid of cherry tails, wash the berries in cold water.

They try to take out the bones in such a way as to injure the berries less. The final dish should contain neat pitted cherries, and not berry “chunks”.

Pitted cherries are placed in a deep bowl, sprinkled citric acid, fall asleep with sugar, distributing it in an even layer.

The bowl is closed cling film and put in the refrigerator overnight.

By morning, the berries will float in the released juice. If you want to send the seam for sterilization immediately, you can speed up the process: the cherries are mixed with sugar and left warm for 2 hours, then they are transferred with the juice to liter jar.

The water indicated in the recipe is intended for an unforeseen case: suddenly the fruits refuse to part with the juice, and the jar will not be filled to the level of the shoulders. Such a nuisance is easy to neutralize: a little cooled boiled water is added to a jar of cherries.

The jar must be dry and sterilized, the same requirements apply to the metal lid.

The jar is placed in a saucepan, covering its bottom with a small towel.

The water in the pot should reach almost to the shoulders of the jar. The lid must be placed on the neck of the workpiece. A liter jar is sterilized for 25 minutes. Time is noted, counting from the moment the water boils in the pan.

A hot jar is taken out of the pan by putting on a thickened potholder, if there is no such device, the top of the jar is covered with a small terry towel. The jar taken out of the pan is immediately rolled up and turned over, then covered with a towel and left for 10-12 hours.

The cold billet is taken to a dark and cool place, the billet will not deteriorate during the year.

Only 10-15% of the berries will be crushed and flattened after sterilization, the bulk will remain quite suitable for decorating various delicious dishes.

When making preparations from berries for the winter, housewives try to keep them as similar as possible to fresh ones: beautiful, fragrant, juicy, tasty and healthy. Not all conservation methods are capable of making this goal achievable. If you have ever tasted a cherry that has been closed for the winter in its own juice, you will almost certainly agree that it is almost in no way inferior to fresh. It can be eaten alone, used to make desserts, sauces and other dishes. Even a novice cook can cook such a dish if he knows the features of the technology.

Cooking features

Other preparations from this berry can hardly compete with cherries in their own juice, but not all housewives close such a delicacy for the winter. One of the reasons is that inexperienced cooks find it difficult to make such a preparation at home. In fact, the process of making cherries in their own juice is simple, even ordinary jam is cooked much longer and harder. The result will not disappoint you if you take into account a few points.

• To prepare cherries in their own juice, ripe fruits are required. The larger the berry, the better. This is especially important when harvesting cherries with pits: if all the juice from the berries turns into syrup, the pits covered with a thin layer of pulp will be canned.
• Cherries in their own juice look more beautiful if the berries are closed with stones, as they retain their shape better. This preparation is also distinguished by a brighter aroma with almond notes. However, such a dessert can be stored for no more than 8–12 months: after the specified time, cherry pits begin to secrete hydrocyanic acid.
• Cherries should be washed carefully so as not to damage the berries. The twigs are removed after washing. The less juice the fruits lose when preparing them for conservation, the better.
• Cherry pits are removed last. This can be done quickly with the help of a special machine that knocks out the seeds from berries, and devices, the principle of operation of which is similar. However, it is not recommended to extract the seeds from the berries in such a harsh way when harvesting it in its own juice: the berry, broken from both sides, will strongly settle and lose its beautiful shape. It is better to spend more time and effort removing the bones with a pin or paper clip. This ancient method allows you to keep the pulp of cherries almost intact.
• Cherries in their own juice are most often prepared without boiling the berries, sometimes even without adding sugar. You should not count on the fact that such canned food will stand for a long time if you do not wash the berries properly. Dessert jars should not only be washed with soda, but also sterilized. The metal lids with which the cherry will be closed must also be sterilized. Usually they are boiled for this.

The conditions for storing cherries in their own juice and its shelf life depend on the chosen recipe. The berry, closed without sugar, should be in the refrigerator. If the workpiece is made with the addition of sugar, it can be stored in a cool room. The shelf life of pitted berries is a year, closed with pits - six months.

Cherries in their own juice without sugar

Composition (per 1 liter):

• cherry - 0.8 kg.

Cooking method:

• Sort the cherries, removing damaged and unripe fruits.
• Rinse the berry in the shower.
• Pour water into the pan, pour salt into it at the rate of 1 tablespoon per 1 liter of liquid. Stir.
• Dip the cherry in the salt solution, leave for half an hour. During this time, insect larvae, if they are inside the fruit, will float to the surface.
• Drain the water, rinse the cherries in the shower again. Leave for a while in a colander to drain excess water from the berries.
• Sterilize jars.
• Fill them to the brim with cherries.
• Lay a towel at the bottom of a large saucepan, put the jars in the saucepan.
• Pour water into a saucepan. It should reach the shoulders of the cans.
• Put the pot on a slow fire. Wait for the water in the pot to boil. Wait 10 minutes if you cook cherries in half-liter jars, or 15 minutes if the berries are filled with a liter jar. During this time, the berries will sit down, highlighting the juice.
• Arrange the remaining fruits in jars, continue to sterilize for 10-15 minutes, depending on the size of the jars.
• Carefully, so as not to burn yourself, remove the cans of cherries from the pan. Roll them up. Turn the donami upside down, cover with a blanket. Leave to cool in a steam bath for additional preservation.

After cooling, the jars with cherries should be put in the refrigerator. You can store it no more than 6-8 months. According to the same recipe, you can prepare pitted cherries in your own juice for the winter. Then a liter jar will need about a kilogram of berries. The storage conditions for the dessert will need the same, but it will remain usable longer - up to 12 months.

Cherry in own juice with pits and sugar

Composition (per 1 liter):

• cherry - 1 kg;
• sugar - 60 g.

Cooking method:

• Sort, wash the cherry. Soak it in salted water to get rid of insects, rinse again. Dry, remove branches.
• Sterilize the jars, spread the cherries with stones on them.
• Peel the remaining cherries, chop their pulp with a blender, squeeze the juice out of it. Mix cherry juice with sugar. It is recommended to take 300 g of a sweet product per liter of cherry juice. About 0.6 kg of fruits with seeds should enter a liter jar, you will be able to squeeze about a glass of juice from the rest of the berries, it will take about 60 g of sugar. Its amount must be adjusted taking into account how much juice was squeezed out, since cherries are not equally juicy.
• Put the juice on the stove. Heat it over low heat or a water bath, stirring until the sugar is completely dissolved.
• Pour juice over the cherries in the jar.
• Sterilize it for 20-30 minutes.
• Roll up, turn over and wrap. Leave to cool like this.

Cherries prepared according to this recipe in their own juice can be stored in a cool room (at a temperature not exceeding 16 degrees) for 6 months, no longer. If you do not have time to use the berry before this time, you will have to throw it away, even if it does not look spoiled - the bones will begin to release hydrocyanic acid, which is poisonous.

Pitted cherries in their own juice with sugar

Composition (per 1 liter):

• cherry - 0.8 kg;
• sugar - 0.25 kg.

Cooking method:

• Peel the washed and dried berries, sprinkle with sugar, leave for 8-12 hours in the refrigerator.
• Drain the resulting juice with the sugar dissolved in it. Heat, stirring, until boiling.
• Arrange cherries in sterilized jars, pour over hot juice.
• Sterilize jars of cherries for 10-15 minutes. Seal.
• Leave to cool upside down, wrapped in a blanket.

Cherries in their own juice, prepared according to this recipe, are well worth it even when room temperature, but still it is not recommended to store it in a warm room.

Cherry in its own juice is prepared for the winter no more difficult than jam. She possesses fresh taste and aroma, retains all its beneficial features. This preparation can be made even without adding sugar, if you have the opportunity to store it in the refrigerator.

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 decor confectionery. With this method of processing, the berries retain not only the ideal appearance but 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.

Cherries in their own juice without sugar - an excellent delicacy when diet food. By giving up the sweetener, you can not only save a lot of money, but also get a useful and a simple workpiece for the preparation of which you only need to insist 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.

Chinese cherry fruits are rich in acids and carbohydrates, and are an excellent product for winter preparations. This variety of cherries contains natural glucose, which allows you to prepare sugar-free preservation and get not only tasty, but also 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 nutritious and taste properties, because the 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.

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 different 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 cooking. 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.

It is not for nothing that cherries in their own juice are considered one of the most popular and sought-after sweet preparations for the winter. Appetizing berries in light syrup are bright and delicious dessert, as well as an excellent addition to ice cream. Such cherries can be safely used in baking - try pies and pies, cakes and pastries, puffs, dumplings and cheesecakes with canned berries!

It is not at all necessary to use exactly as many cherries as indicated in my recipe. It is enough to understand that 300 grams are enough for 1 kilogram of prepared berries. granulated sugar. Let this not be a classic cherry jam or jam - fragrant, pleasant sweet cherry with a characteristic sourness, you will also like it very much.

Ingredients:

Cooking step by step with photos:

We sort the berries and wash them in cold water. We recline on a sieve to glass the water.

We remove the bones in any convenient way. I strongly advise you to buy yourself a similar device for removing stones, although you can use a pin in the old fashioned way (my mother still does this).

The weight of cherries (2 kilograms) is indicated already prepared, that is, pitted (pitted weigh about 180 grams). You can take as much as you have and add required amount granulated sugar.

We fill the prepared berries with sugar (600 grams are enough for such a weight of cherries). By the way, the juice that is formed when the seeds are removed from the berries, also add directly to the pan.

Gently mix the berries with sugar with your hands, as if scooping up the contents of the dish from the bottom up. We cover the dishes with gauze and leave for several hours so that the berries release the juice. It is best to leave the cherries with sugar overnight if the berries fell asleep in the evening. If the room is too hot, the berries can turn sour, so put the dishes with cherries in the refrigerator for a while.

My cherry was very ripe, so the juice of the berry was given out in just 2 hours. There was almost no sugar left at the bottom.

While the berries were resting in sugar, we managed to prepare dishes for their preservation. For this recipe, you will need 4 jars (500 milliliters) with lids that need to be sterilized. Lately, I've stopped sterilizing jars in the microwave and switched to the oven. We shift the cherries into jars, pouring the resulting syrup. Everything that was in the pan completely fit into these 4 jars.

Since our berries are raw, the workpiece must certainly be warmed up (if you plan to store it in the basement or cellar). For storage in the refrigerator, the processes of heat treatment of dishes and cherries can be completely neglected - nylon caps help you. But in this case, the dessert will need to be eaten within a few days! For long-term storage we take a pan, put a flap of fabric on the bottom (so that the jar does not burst), place the blanks.

We cover the jars with sterile lids: if you have screw caps, just screw them on, but not completely. We put ordinary tins (as in the photo) on the banks. Fill the jars with water up to their shoulders (it can be cold, it can be warm, but not boiling water, so that the jar does not burst from the temperature difference). We put the pan on the fire, bring to a boil and, with a slight gurgling, sterilize the workpieces for 15 minutes.