Time to sterilize cherries in their own juice. Pitted cherries in their own juice

Cherry- this is the queen of summer. Sweet and sour, bewitchingly ruby, it just begs to be put into your mouth, invitingly beckoning us right from the branch. But this is only in season, but here’s what to do in winter, when there’s nothing to worry about fresh cherries and there is no need to talk? There is a way out - make homemade cherries in own juice.

And then, on long snowy evenings, you can afford to enjoy simply aromatic rounds and their juice, and cook all kinds of cakes with cherries, and cook compotes, and pamper your family lush dumplings with cherries. This type of homemade preparation is my favorite.

The thing is that it is very simple: you don’t need any, absolutely no additional ingredients- even sugar, just one cherries. And such preservation won’t take you long: it’s not jam that needs to be boiled down in several stages. Except that not everyone likes to pit cherries. But here the thing is: you have to endure (or call help in the person of your husband and children).

First let's talk about the fruits themselves. should be large enough. If the cherry is small, then after removing the pit, the pulp remains of an incomprehensible shape, but large fruits retain their shape better even without a pit, and they also contain much more juice (which is very important for this type of preparation).

A prerequisite is ripe cherries. It is the one that is tasty and sweet, which cannot be said about unripe fruits. In ripe cherries, the pits come off very easily and there is practically no pulp left on them.

Well, of course, the cherries must be fresh, picked recently. Those collected a few days ago already smell of something fermented - they are not suitable for preservation.

Cherries in their own juice - recipe

Before preservation, we carefully sort through and remove fruits that are ugly, wormy, baked, unripe, or rotten. We also remove twigs and leaves. Wash the cherries thoroughly cold water. But don’t press too hard - ripe cherries can easily bruise and release juice ahead of time.

Now our task is to remove the pits from the cherries. There are more than enough options here. Some people arm themselves with special units for removing pits, some use a safety pin for these purposes, others simply remove pits with their hands... The choice is yours.

The main thing is that the pulp remains as intact as possible, and every single bone is removed. Place pitted cherries in a saucepan or basin and set aside for 30-40 minutes. During this time, the cherries will release enough juice necessary for canning.

Now we need to resolve the issue with packaging for cherries in their own juice. Of course, we are talking about jars - the most ordinary, glass ones. The volume of jars in which you will seal the cherries depends mainly on what you will need them for later. If you just want to enjoy summer fruits, then half-liter jars are best.

For pies, cakes, etc., take larger jars: 1-1.5 liters. As an example, I will say that to fill 70-80 dumplings I need one liter jar. So decide for yourself based on the needs and size of your family.

We sterilize the jars (as well as their lids) and immediately put the cherries in them. Shake the jar at the same time so that the cherries settle down as tightly as possible - why do we need empty spaces? Fill to the top with the juice that formed while the cherries were standing after pitting.

Cover the jars with lids and place in a wide saucepan. Place a flat trivet on the bottom of the pan (I usually use a shallow plate). If the jars are simply placed on the bottom of the pan, they may burst, and all the work will be done in vain. Fill the pan hot water(50 degrees C) and put on fire.

The water must reach the neck of the jars, so at the same time you need to sterilize the cherries packaged in identical jars. Bring to a boil and sterilize in boiling water.

I want to say that the time before boiling is quite long (water in a 6-liter saucepan with three liter jars boils only after 30 minutes - since both the berries and juice were placed in the jars at room temperature). Sterilization time depends on the volume of the jars. Half-liter jars are sterilized in boiling water for 10-12 minutes, liter jars for 15-20, and three-liter jars for 30-35 minutes.

It’s 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, and also an excellent addition to ice cream. These cherries can be safely used in baking - try pies and pies, cakes and pastries, puff pastries, dumplings and cheesecakes with canned berries!

It is not necessary to use exactly as many cherries as indicated in my recipe. It is enough to understand that 300 grams of granulated sugar is enough for 1 kilogram of prepared berries. Even if this is not a classic cherry jam or jam - aromatic, pleasant sweet cherry with its characteristic sourness you will also really like it.

Ingredients:

Cooking the dish step by step with photos:

We sort the berries and wash them in cold water. Place on a sieve to drain the water.

Remove the seeds using any convenient method. I highly recommend buying yourself a similar device for removing pits, although you can use a pin the old fashioned way (my mother still does this).

The weight of the cherries (2 kilograms) is indicated in an already prepared form, that is, without seeds (the seeds weigh about 180 grams). You can take as much as you have and add required amount granulated sugar.

Sprinkle the prepared berries with sugar (600 grams is enough for this weight of cherries). By the way, also add the juice that forms when you remove the seeds from the berries directly into the pan.

Gently mix the berries with sugar with your hands, as if scooping the contents of the dish from the bottom up. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the cherries with sugar overnight if you added the berries in the evening. If the room is too hot, the berries may sour, so place the container with the cherries in the refrigerator for a while.

My cherry was very ripe, so the berry juice was released in literally 2 hours. There is almost no sugar left at the bottom.

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

Since our berries are raw, the preparation must be warmed up (if you plan to store it in a basement or cellar). Refrigerated storage processes heat treatment dishes and cherries can be completely neglected - nylon covers to help you. But in this case, the dessert will need to be eaten within a few days! For long-term storage Take a pan, put a piece 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 lids, just screw them on, but not all the way. We place regular tins (as in the photo) on the jars. Fill the jars with water up to the hangers (it can be cold, it can be warm, but not with boiling water, so that the jar does not burst from the temperature difference). Place the pan on the fire, bring to a boil and, with a slight gurgle, sterilize the workpieces for 15 minutes.

If you believe scientists (and there is no reason not to trust them), only 20 cherries can replace an aspirin tablet and eliminate the deficiency of ascorbic acid in the body. Well, you yourself probably know that this berry is very tasty, juicy and aromatic, versatile and unpretentious in terms of preparation. Therefore I believe that homemade cherry there will never be too much in its own juice for the winter. I offer 3 recipes tested over the years.

Fragrant cherries in juice with sugar for the winter (without sterilization)

The classic, most popular way to prepare cherry delight for future use. Ready-made filler for absolutely any baked goods and dumplings, a basis for cooking compotes, sauces, jelly desserts. And just opening a jar of juicy berries and eating a couple of spoons is a real pleasure.

Ingredients:

Exit: 1 liter.

How to prepare cherries in their own juice for the winter (recipe with photos):

Use only fresh, juicy, moderately ripe berries. Select undamaged fruits. Tear off the tails. Remove the seeds with a special device or improvised means (hairpin, pin, paper clip). To get rid of cherry fly larvae (little white worms), immerse a whole cherry, without cuttings, in a light salt solution (1 tablespoon per 1 liter of cold water). Leave for several hours at room temperature. If there are larvae, they will float to the surface. The taste of the final product will not change.
Place the cherries in a bowl with high sides. Sprinkle each layer with sugar.
Put in cool place at night (8-12 hours). A lot of liquid will be released, which will dissolve almost all granulated sugar.
Send your pelvis to medium heat. Boil it. At the same time, the last sugar grains should melt.
Prepare jars of the required capacity. Wash them with baking soda. Place in microwave or COLD oven. Turn on medium power (microwave) or set the heat to 120 degrees. When the remaining moisture evaporates from the walls and the glass heats up, the jars will become sterile. After washing with soda, boil the lids for 3-4 minutes. It is also allowed to wipe their insides with food grade alcohol. Place the hot cherries in the container. Fill with juice. Seal with a seaming wrench. To make sure that the lids are rolled up securely, turn the canning over. In this position, you can immediately wrap it in an old blanket until it cools completely.
After cooling to room temperature, hide the cherries canned in your own natural juice, in the underground or pantry for long-term storage. In winter, you can eat it just like that, or use it as a filling for pastries and desserts. The syrup is great for soaking biscuits; it’s delicious to drink slightly diluted.

Simplified variation - with bones

This method of canning impresses with its speed and simplicity. Yes, it’s a little inconvenient to eat cherries with pits, but it’s such a big deal! After all, the preparation turns out simply enchanting. Juicy, tender berry and thick, rich juice with a subtle almond aroma. But keep in mind that such preservation is stored for no more than 12 months. Then hydrocyanic acid begins to accumulate in it, which can lead to food poisoning.

Required:

Exit: approximately 1 liter.

Step by step recipe:

1. Sort through the cherries. Remove the cuttings. Rinse several times in running water. Set aside a third of the berries. Distribute the rest into sterile dry jars. Try to fill the container as tightly as possible.
2. Remove seeds from the set aside fruits using any convenient method. Grind the pulp with a blender or meat grinder. Rub through a metal sieve or squeeze out the juice using gauze folded several times.
3. Mix it with sugar. Bring to a boil over medium heat. Boil the syrup for 2-3 minutes until the granulated sugar is completely dissolved.
4. Pour the hot syrup into the container. Place in a large saucepan with water (the liquid should not be higher than the shoulders). It is recommended to lay a silicone mat or kitchen towel on the bottom so that the glass does not touch the hot metal. For the same purpose, the jars are placed at a distance from each other and from the walls of the sterilization tank. Bring the water to a boil. Sterilize at a temperature of approximately 100 degrees (low boiling) for 20 minutes (half-liter containers), 25 minutes (liter containers).
5. Roll the cherries in the juice with clean, dry lids. Cool upside down under a thick blanket.
6. Transfer to a dark, dry place where the workpiece will be stored until winter.
7. This preservation is convenient to use as an independent dessert, to cook compotes, jelly, and make jelly from it. It is suitable for filling baked goods only after removing the inedible part.

Natural cherries in concentrated juice without added granulated sugar

This berry is perfectly preserved without the use of natural preservatives. But sterilization in this case is simply necessary. Useful, delicious preparation It's quite easy to do for the whole family. You won't regret your time.

Grocery list:

Exit: about 2 liters.

The procedure for preparing and sealing for the winter:

1. Sort out the juicy, ripe berries. Rinse thoroughly. Remove the tails. If desired, soak in a mild salt solution to “drive out” the worms. Get rid of the seeds.
2. It is advisable to use liter jars. If you take larger containers, some of the berries may remain unclaimed and be lost. Prepare the container - wash with soda, sterilize over steam (in the oven, microwave).
3. Place the cherries in the jars. Pour in the juice that formed during processing. Cover with lids.
4. Place a cloth towel in the bottom of a large saucepan. Place containers with berries so that they do not touch. Fill the pan with water until it reaches approximately the hangers of the jars.
5. Place the pan on the fire. Bring the water to a boil and maintain it for 25 minutes. Avoid intense bubbling.
6. Roll up tin lids. To prevent the workpiece from fermenting during storage, it is advisable to cool it slowly. To do this, it is covered with thick material (an old blanket, unnecessary outerwear, etc.). To check the seal is tight, turn the container over briefly. If the juice does not flow, return it to its normal position and wrap it up.
7. When the jars have cooled, hide them until winter in a dry, cool and dark place. It is not recommended to store at room temperature. Sugar-free cherries canned in cherry juice turn out rich, aromatic, with a natural, bright taste.

Delicious homemade preparations! Pleasant, successful results!

Fragrant, juicy cherries are a product that is in great demand in cooking, and in winter you can’t live without them. Many people stock up on these berries by freezing them, but there is another way that will not only preserve the berries fresh aroma and taste, but will also save you from the hassle in the future associated with removing seeds when cooking. This is the preservation of cherries in their own juice and then rolling them into jars - such preparations are very convenient to store.

In addition, when defrosted, cherries lose their sweetness and a lot of juice, becoming soft and watery, and after spending some time in their own juice, the berries, on the contrary, become saturated and do not lose their original taste qualities. Pitted cherries, rolled in their own juice, can be used to fill dumplings, pies, for making cakes, as an addition to ice cream, they can be put in jelly or simply cooked into compote.

Removing bones - tricks of experienced housewives

To remove pits from cherries, you can use special devices, of which there are quite a lot on sale now, or apply old method with a pin eye. To do this, we need a small pin, or, in extreme cases, a paper clip, which we carefully insert into the cherry pulp in the place where the berry was attached to the tail, and prying it with a metal rounded end, we take the pit out. The berry remains intact.

The second method is not to pull out the bone, but to squeeze it out. Depending on the size of the berry, you can use cocktail “straws”, wooden knitting needles, lollipop sticks – whatever your imagination suggests. We hold the cherry with the fingers of one hand, and with the other, using our improvised means, we pierce the berry right through, knocking out the seed. It is necessary to act sharply, but carefully. This method is faster, but requires some experience.

As for special technical innovations for removing pits, they can be purchased if cherries are preserved in their own juice annually in large volumes. Several cups of berries are loaded into large devices at once, so the whole process takes very little time. True, the error is large - about ten percent of the cherries remain with pits, so it is better not to store such reserves until spring.

Ingredients

• cherries;
• if necessary, sugar (one kilogram per 3 kg of pre-peeled berries).

Preparation

There are several ways to preserve cherries in jars. Which one to prefer is an individual choice of the hostess.

The first option is cherries in their own juice without sugar

Ideal for dietary nutrition– in particular, it is suitable for young children and diabetics. The absence of excess glucose is also beneficial for those who are struggling with excess weight.

These canned berries are prepared as follows.

1) Soak ripe cherries in cold water for an hour. Drain the water and remove the pits from the cherries. This must be done over a wide container where it will drip. Cherry juice, which can later be used in conservation.

2) Arrange the prepared berries sterile jars to the top. The juice that was formed during the cleansing process, as well as the drainage into the container in which the cherries were lying, is poured into jars.

3) Place the lidded jars in a wide saucepan, having previously placed a piece of cloth or a bowl on its bottom. Pour water into the pan so that it does not reach two fingers up to the neck, and put it on the fire. Sterilize the berries for 15 minutes.

4) We roll up the hot jars with the same lids under which they were sterilized and, turning them over, leave them to cool. This product can be stored for about a year away from sunlight. Cherries contain a lot of ascorbic acid, so no additional preservatives are required for storage.

The second option is cherries in their own juice with sugar

The prepared berries are poured into a jar, interspersed with thin layers of sugar. When the container is filled almost to the top (two fingers to the rim), the jars are covered with lids and placed for sterilization. In a pan of boiling water it will take 10-15 minutes, in the oven - on average 5 minutes longer. For the first day, it is better to keep the jars wrapped in a warm blanket, and then move them to the cellar, loggia, or put them in the pantry.

Bon appetit!

To delete or not to delete – a justified choice

Some housewives are frankly surprised by the recommendation to remove seeds from berries - as a rule, all recipes for cherries in their own juice contain this requirement. It would seem, why all this trouble if in the future the product is planned to be used as a basis for compotes and jelly? But in fact, extracting seeds is not even a matter of taste preference or aesthetics; such processing is important from the point of view of health care.

Serious problems can be caused by amygdalin, a substance that gives heat-treated cherries a spicy, bitter-nutty flavor and a special almond aroma. It is contained precisely in the bones and after some time begins to turn into hydrocyanic acid- the most dangerous poison that is so easy to poison yourself with.

This process reaches its climax approximately 8-10 months after preserving the unpeeled berries. It turns out that freshly brewed compote cannot harm people in any way, but in case of long-term storage, pitted cherries in their own juice are a safer option, which is recommended to be used even for baby food.

When “cutting” cherries, it is difficult to protect yourself from splashes berry juice, so for work I always choose simpler clothes that I don’t mind too much. But incidents nevertheless happen. For example, at the most crucial moment, a child who had returned from a walk ran into the kitchen. A second - and a bright pink spot spreads across your jeans or T-shirt.

The first thing I do in order to save the thing is arm myself with a boiling kettle and go to the bathroom. Having stretched the fabric, I start pouring boiling water over it - the stain disappears. If any subtle traces remain, I wash it with alkaline soap. The special “Antipyatnin” helps a lot. This method works great for regular cotton or denim.

It’s more difficult with white silk; in this case, I advise you not to test the item’s strength, but to use a swab moistened with hydrogen peroxide or ammonia solution. They remove bright berry stains (as well as wine stains) from delicate fabrics almost flawlessly.

Cherries in their own juice will decorate for the winter dessert dishes and is simply perfect as a snack for tea. Seasonal fruits allow you to enjoy them only in warm weather, but you really want to extend this pleasure throughout the year. Many recipes allow you to preserve this beauty, turning its unsurpassed taste into winter fortified treat. A small part is lost in the process hot processing, but, nevertheless, it remains no less useful in canned form.

Cherries in their own juice without sugar with sterilization

The recipe for cherries in their own juice without sugar involves a sterilization procedure. The number of berries is taken to taste, but it is important that they fill at least 2/3 of the container you choose; if it is less, the finished food will taste like compote.

Preparation:

If the cherries settle during sterilization, then the jar needs to be replenished with new berries to balance the proportions.

Cherries in their own juice with sugar, sterilized

To cook it in your own juice with sugar, you need to pick a lot of fruits, half of which will be used for canning, and the second for juice. The number of picked berries is taken to taste, and the sugar is calculated from the volume of cherry juice obtained. For 1 liter of squeezed cherry liquid you need to take 300 grams of sugar.

Preparation:

Cherries in their own juice without seeds

For those who want to enjoy red berries in winter without removing the seeds, here is easy recipe: “Cherry in its own juice, without seeds.” It is clear that the seeds will still need to be removed, just before canning. To remove the cherry core, there are now many devices that facilitate this process. round berry does not lose its shape and remains aesthetically attractive in appearance. For 1 kilogram of red ripe berries without seeds you will need 300 grams of sugar. However, you can adjust the sweetness according to your preferences. Sterilization of jars with contents usually requires berries with seeds, and this coreless cherry is in its own juice without sterilization.

Preparation:

In this recipe, pitted cherries do not need to sterilize the jars containing them. .

Cherries in their own juice in a slow cooker

Cherries in their own juice for the winter, cooked in a slow cooker, turn out unusually tasty. For such a potion you will need 1:1 ingredients, namely the amount of cherries will match the amount of sugar. Using this recipe as an example, take 1 kilogram of berries and sugar.

Preparation:

Cherries in their own juice for the winter are different for each recipe. The proportions of the ingredients give it its own special taste. Even the cherry variety you choose affects the preparation. Therefore, you should dispose of sugar as you wish, if this is not the first time you have made such preservation for the winter. Enjoy the cold weather with cherry preparations!