Secrets of home cooking: preparing strawberry compote for the winter. Strawberry compote for the winter
This year is especially fruitful for strawberries - there are a lot of berries! We made jam, froze it, pureed it with sugar, and now it’s time for compotes. Today we will make strawberry compote for the winter without sterilization, the recipe is offered in two versions: for liter and 3 liter jars. For it you need to select whole strawberries, not very large, ripe, aromatic. The compote turns out to be a beautiful ruby color, refreshing, with a pleasant sweet and sour taste. And what a aroma! Be sure to prepare at least a couple of jars of this delicious drink for the winter!
Recipe for strawberry compote for the winter
Ingredients for 3 liters:
- Strawberries – 400 g;
- sugar – 1 glass;
- water - approximately 2.5 liters.
For a liter jar you will need:
- Strawberries – 200-250 g;
- sugar – 0.5 cups;
- water - how much will go in.
How to prepare strawberry compote for the winter without sterilization
Preparing compotes without sterilization is relatively simple and quick, but you still have to spend some time preparing the berries and jars. Be sure to wash the containers with soda and sterilize them as you usually do: using a microwave, oven, pour boiling water over them two or three times, or heat them over steam. Boil the lids for a few minutes. Place containers neck down on clean towel and while they cool down a little, prepare the berries. Fill a bowl with water to avoid damaging the strawberries when running from the tap. After five to seven minutes, drain and replace with clean water. Change the water three to four times, but you may need more if you harvested after rain or if the berries touched the ground.
After they are washed, cut the large ones in half or into four pieces - they will still soak in boiling water, and this will give more taste and aroma.
Fill the jars about a third or a quarter full with strawberries. We make strawberry compote for the winter in concentrated liter jars, and regular in 3-liter jars. For a liter, we take more berries and sugar, then the syrup can be diluted with water.
So, we laid out the berries, poured boiling water over them, thereby measuring how much liquid we needed. Immediately cover with sterilized lids and leave for 15-20 minutes until the jars become lukewarm. The time is the same for cans of any size. Under the influence high temperature The strawberries will soften, release juice, and the compote will begin to turn a light ruby color.
After the specified time, remove the lids, replacing them one by one with a special plastic lid with holes. Pour the liquid back into the pan through it, leaving the berries.
Bring on high fire to a boil. Add sugar at the rate of 0.5 cups per liter and a glass per three liters. Stir and boil for two minutes until the crystals dissolve.
Fill the strawberries again, even to the very top, even if it overflows a little. Roll up the lids.
Turn it on its side first to avoid scalding in case of poor twisting. Then place it bottom up, and, making sure that it is rolled up tightly, wrap it in a towel and cover it with something warm: a woolen blanket, a blanket, a jacket. Additional sterilization is only beneficial; the strawberries will warm up better and be better preserved.
In winter, strawberry compote can be used to make jelly, fruit drinks, jellies, and add to smoothies and cocktails. The berries lose color and density, but they are quite suitable for making purees or jelly layers in desserts.
After about two days you can transfer it to storage. In this example, we showed how to make strawberry compote for the winter without sterilization in a liter jar. Everything is done in exactly the same way for three-liter containers, only you need to load more berries and sugar into them.
Compotes for the winter - recipes with photos
Strawberry compote, even without additives, will be very tasty and invigorating, just what you need for cold winter days. How to roll up strawberry compote without sterilization?
1 hour
75 kcal
5/5 (1)
In the summer, when the season of bright, ripe and fresh strawberries comes to an end, it's time to stock up on them. winter period. Strawberry compote is a drink that even without additives will be very tasty and invigorating, what you need for cold winter days. Strawberry compote is extremely simple to prepare, but the result will undoubtedly surprise you.
Ingredients for strawberry compote
Ingredients
Of course, the most main ingredient - strawberry, you can’t go anywhere without her. The best varieties for compote are those with dense berries and very bright color. They do not allow the compote to be pale, without falling apart or losing its shape. Moreover, many people love these same berries from compote, so it is better to choose them properly. Strawberries must be fresh and ripe, without severe damage or green spots.
The second most important place is occupied by sugar. Its quantity depends both on the recipe you are preparing and on your personal taste preferences.
Compote can be prepared from several berries if you want a greater variety of flavors. Such compotes usually have a whole bouquet of aromas that take us back to warm, sunny summer.
To enhance and highlight the strawberry flavor, mint sprigs, cinnamon, and lemon zest are boiled with it.
Strawberry compote recipe without sterilization
The cooking process itself is quite simple:
- Sterilize the jars and boil the lids for about five minutes.
- Select good, ripe, whole strawberries and remove sepals.
- Fill the jars one-third full with strawberries. It’s more convenient to take three-liter ones; small ones yield very little compote.
- Fill the jars with boiling water up to the rim and cover with a temporary lid. The water will have time to turn a soft strawberry color; after 15 minutes, pour it into a separate pan. The main thing is to leave the berries in the jar; they do not need to be boiled.
- For each jar, select a separate pan, add sugar to the strawberry water and cook, stirring, for only 2-3 minutes after the syrup boils.
- Pour over ready syrup back into the jars, roll up the lids. Turn the jars upside down, wrap them in some warm blanket or blanket and let cool.
Now compote can be stored until winter and longer, can be left in room temperature on a shelf or mezzanine.
If you want more fresh taste, add mint leaves or lemon zest to the jar along with strawberries. If desired, it can be removed before closing the jars; the mint will already have time to transfer its flavor to the compote.
Strawberry compote for the winter is another popular and simple ways prepare strawberries. Maybe this preservation option is not as popular as harvesting strawberry jam or jam, but I use it quite regularly. I probably won’t be mistaken if I assume that in all the time I’ve been canning, there hasn’t been a single year that I haven’t prepared strawberry compote. For preservation I try to use homemade strawberries, but if my harvest turned out to be small, then I buy more berries at my market.
To prepare strawberry compote we will need following products: strawberries, sugar and citric acid. The last ingredient is added just to slightly acidify ready drink, and thereby give it a special, individual taste.
On the Internet you can find a lot of recipes for making compote from this berry for the winter, which involve using additional products: orange, apples, lemon, mint, etc. I know some of these options, so I’ll be happy to share them, but I haven’t had time to try the rest yet, so publishing them on the blog is a matter of time.
Preservation of strawberry compote can be done in two ways: with and without sterilization of the jars. Both options have their advantages, because which one you choose is up to you.
Once the strawberry compote is in jars for the winter, don’t forget to cover them with a blanket or blanket and let them cool thoroughly. Only after this can the banks be moved to a place of “permanent deployment”, where they will await opening.
Ingredients:
- 150 g strawberries
- 2 tbsp. Sahara
- Citric acid (on the tip of a knife)
- 1.5 liters of water
Cooking the dish step by step with photos:
Bon appetit!
Sweet canned strawberry compote
Perhaps one of the most simple options canning strawberry compote, which is best suited for beginner cooks. From the specified number of ingredients, one three-liter jar of strawberry compote is obtained.
Ingredients:
- 800 g strawberries
- 2.5 liters of water
- 1 tbsp. Sahara
Cooking method:
- We thoroughly wash the canning jar and sterilize it in the oven or on the stove using a special saucepan attachment. Don't forget to sterilize the lid too.
- We tear off the stem of the strawberries, after which we wash the berries themselves.
- Pour clean strawberries into the bottom of 3 liter jar, so as to fill 1/6 of its volume.
- Fill the jar with berries with boiling water, cover it with a lid and leave for a quarter of an hour.
- After 15 minutes, drain the water from the jar into a saucepan and add sugar to it.
- Bring the strawberry compote to a boil.
- Pour the prepared compote over the strawberries in the jar and cover it with a lid.
- Turn the jar upside down, cover with a blanket and let cool completely.
Strawberry compote for the winter without sterilization
If you are not interested in the process of sterilizing jars and lids, and you don’t want to bother with it, then you will probably especially like this method of preparing strawberry compote for the winter without sterilization.
Ingredients:
- 2 tbsp. strawberries
- 1 tbsp. Sahara
- 2.7 liters of water
Cooking method:
- First, we sort out the berries and wash them, after which we remove the roots.
- Transfer the berries to a paper towel and let them dry completely.
- Pour sugar into a jar and add strawberries.
- Bring the water to a boil and pour it into a jar with berries and sugar.
- Let the water sit for 10-15 minutes, then pour it into the pan and bring to a boil. Let the resulting compote simmer for about 5 minutes.
- Fill the jar with the prepared compote and immediately seal it with a sterile lid.
- Turn the jar of strawberry compote prepared for the winter over, cover it with a blanket and let it cool completely.
- After 3 weeks, the color of the compote will become more saturated and it will be possible to open it.
Winter strawberry compote with mint
This recipe for making strawberry compote differs from the others in that mint leaves are added to it for a greater taste effect. If you like everything new and untested, then I advise you to pay Special attention for this recipe.
Ingredients:
- 600 g strawberries
- 200 g sugar
- 4 mint leaves
- 1 pinch of citric acid
Cooking method:
- Wash the canning jar with baking soda and scald with boiling water. We also wash the lid for preservation and boil it in water.
- We wash the strawberries and remove their “tails”.
- Place strawberries in a jar and add mint leaves to it.
- In a separate saucepan, bring three liters of water to a boil and pour it into a jar.
- Cover the jar with a lid and leave for a quarter of an hour. This time is enough for the water to “take on” its color.
- After the specified time, pour the resulting “compote” into the pan and add sugar to it.
- Bring the contents of the pan to a boil and let the sugar dissolve completely.
- Fill in ready compote into a jar of berries and roll it up with a special key for canning.
- Turn the jar upside down, place it on the floor and cover with a terry towel.
- After cooling, place the jar of compote in a dark place and store until opened.
Now you know how to prepare strawberry compote for the winter. Bon appetit!
Anyone can prepare strawberry compote for the winter. This is not a tricky thing at all, and there is no wisdom in it. There are, of course, some nuances that are worth paying special attention to, but step by step photos And detailed description, will allow you to cope with this task without problems. Finally, as always, I want to give a few tips so that your canned strawberry compote for the winter turns out delicious the first time:
- To preserve compote, use fresh, juicy strawberries without damage or signs of spoilage;
- If you don’t have time to preserve for a long time, then choose the option of preparing strawberry compote without first sterilizing the jars and lids;
- For a greater taste effect, you can add to the compote citric acid, mint, lemon balm, etc.;
- After the strawberry compote is preserved in jars, it should be allowed to cool completely under a blanket, blanket or towel. Only after this can it be placed in a dark place.
Who has it growing in their garden? garden strawberry? The recipe is “prepared” for lovers of this most delicious and beautiful summer berry. Homemade strawberry compote is a drink that can quench your thirst in the summer heat and satisfy your aromatic taste winter evenings.
Today we will cook the most delicious sweet compote from strawberries for the winter without sterilization. Everything will work out very quickly and without unnecessary and dangerous manipulations with boiling the cans.
To prepare strawberry compote without sterilization for the winter you will need fresh strawberries, water and sugar.
Strawberries must be quickly washed and drained in a colander.
When the water has drained thoroughly, remove the stems from the strawberries. If you find berries that are too soft, use them for jam. Whole beautiful berries will go into the compote.
Small glass jars are suitable for storing strawberry compote. I deliberately do not use three-liter containers. It is safer to store strawberry compote in small containers.
Place the peeled berries in sterile jars in a volume slightly less than half.
Boil drinking water in a large saucepan.
Pour boiling water over the strawberries for 10 minutes.
Pour the water colored with strawberry juice through the lid with holes back into the pan.
Add sugar. How much sugar to add is a matter of taste. Experiment! I like strawberry compote for the winter with the following composition: 500 g of sugar per 4 liters of boiling water. The sugar must be mixed thoroughly. Bring sweet water to a boil and boil for 5 minutes.
While it's boiling sweet water, cover the jars with strawberries with sterile lids.
Fill the berries with boiling colored water up to the neck and close with screws or metal lids.
Turn it upside down and insulate it with a blanket until it cools completely.
The cooled strawberry compote should be turned over and stored.
Strawberry compote without sterilization is ready for the winter, but remember that it does not like sunlight, so store it in a dark cellar.
Ascorbic acid, essential oils, a whole list of basic vitamins and microelements, as well as a delightful aroma and delicate sweet taste- all this is hidden in strawberries. Preparations based on it are one of the main dishes for the winter, which will save you from longing for summer. It can be frozen, but it is better to cook compote.
How to make strawberry compote for the winter
Before looking for recipes, selecting from the many the best, the simplest, the fastest and in all other senses the “most”, you need to understand basic principles harvesting. Most of them are relevant not only for strawberries: using the same rules you can preserve raspberries, cherries, cherries, and currants. For convenience, the whole mass of tips and recommendations can be divided into 3 groups: preparing dishes, working with the harvest and the final twist of preservation. So how to cook strawberry compote for the winter without sterilization correctly and tasty?
Preparing jars for canning
Even if the workpiece itself does not undergo final sterilization, the containers in which it will be stored will have to undergo this procedure. The absence of preliminary heat treatment, firstly, will increase the risk of the appearance of harmful bacteria, and, secondly, will reduce the shelf life and may even cause the container to explode. Only those preparations that should not survive until winter can be poured into containers that have not been sterilized.
- Clean the jars selected for the compote with soda, make sure there are no chips or uneven walls (manufacturing defects). It is better not to take a three-liter container if you do not plan to sterilize the compote.
- Place the jars (sideways on the rack) in a cold oven, start heating it to 150 degrees. After reaching the specified temperature, turn off and let cool with the door slightly open.
- If there is no oven, containers can be sterilized over steam, which is generated by boiling water (you can even use a kettle instead of a saucepan). Some housewives process jars in the microwave, but first pour a little liquid into them, otherwise they will burst.
- The lids need to be boiled or rinsed hot water(for plastic ones). Professionals advise closing containers with metal lids - they are more reliable.
- Be sure to figure out how to make strawberry compote for the winter without sterilization, otherwise it can quickly go bad.
How to choose the right berries for strawberry compote for the winter
According to experts, the only requirement for the harvest is its quality: no watery fruits (they will fall apart), no rotten or bruised areas. The remaining nuances are up to your taste: strawberries can be unripe or overripe, although the first option is preferable. Size also plays a role only from an aesthetic point of view. However, the higher the density ripe berries(depending on the variety), the better they will retain their shape in the workpiece. If desired, you can even freeze them for the winter: after defrosting, they will not turn into puree.
How to close strawberry compote
Previously, hot plastic lids were put on jars containing homemade products. As they cooled, they sat tighter, preventing the penetration of air. The development of technology has given housewives new and more effective method, creating an ideal barrier from the external environment. Rolling up cans is more difficult, but more reliable, so it’s worth understanding the process once and for all:
- Place the lid on the filled jar.
- Place a seaming machine on top.
- Carefully turn the handle clockwise until it stops.
- Turn the jar upside down, checking the tightness of the twist.
- Cool in a blanket.
Recipe for strawberry compote without sterilization for the winter
It is not necessary to provide a list of ingredients for this drink: most preparations of this type are only a weak syrup or diluted juice with which the berries are poured. The proportion of ingredients is chosen arbitrarily, experienced housewives It is recommended to use half a kilogram of berries for every glass of sugar, but some recipes exclude it completely.
Fresh strawberry compote
Perfect option, since the berry picked a few hours ago will retain its shape, color and taste. If you try to cook compote from yesterday's harvest, it will no longer be so aromatic and attractive. Classic canning Strawberry compote for the winter without sterilization involves using only:
- selected berries – 2 kg;
- sugar – 450 g;
- water – 800 ml.
Preparation is carried out as follows:
- Remove the stems from the berries. It is not necessary to remove the sepals.
- You only need to wash the strawberries for a minute or a minute and a half, without soaking.
- Pour sugar into a saucepan and leave for half an hour.
- Pour water, boil, transfer to a cooled (but not cold) container.
- Close without waiting for it to cool.
How to make strawberry and cherry compote
IN classic recipe You can add any dense berries - the most popular among housewives are cherries and sweet cherries. The latter is sweeter, so you can add a couple of grams of citric acid to it, while the former needs to increase the proportion of sugar. Components delicious drink:
- strawberries and cherries – 1 kg each;
- water – 700 ml;
- sugar – 300 g;
- citric acid – 1/4 tsp.
Preparation of the drink:
- Wash the strawberries and cherries and put them in a jar.
- Dissolve sugar in boiling water, heat for 5-7 minutes. Add citric acid.
- Pour the syrup over the strawberry-cherry mixture and close the jar.
Frozen strawberry compote
Professionals warn that there will be no whole fruits with this harvesting method: after defrosting, they lose their shape. Compotes according to this recipe are made thick so that in winter they can be used in cooking for making desserts. If desired, you can freeze the drink and get tasty and healthy ice cream. The volume of berries in the recipe is indicated for a product that has already been thawed and dehydrated.
List of ingredients:
- strawberries – 900 g;
- apples – 2 pcs.;
- sugar – 250 g;
- water – 700 ml.
Preparation of strawberry compote for the winter without sterilization:
- Sprinkle berries with sugar.
- Shake the container for 2-3 hours to distribute the ingredients evenly, but do not mix.
- When the juice comes out, add pieces of peeled apples and add water.
- Boil and transfer to a jar.
- Roll up and cool.
Canned strawberry and cherry compote
A simple way to prepare healthy diet drink, does not contain a single gram of sugar. Such a compote without sterilization must be closed especially carefully, only with a classic twist, and it is recommended to put a mint leaf in the syrup so that the preparation can live for more than one winter. The recipe will be appreciated by connoisseurs of sour desserts. For three-liter jar have to take:
- strawberries – 2 kg;
- cherries – 1.4 kg;
- water – 2 l;
- mint – 3 leaves.
Preparation of compote without sterilization:
- Boil water with half the strawberries and cool.
- Sort the cherries, remove the pits, and pour into a jar.
- Add the remaining strawberries, pour water and juice brought to a boil again.
- Throw in the mint, cover, let sit under a blanket.
Strawberry compote in a slow cooker for the winter
Practical housewives even use this device for canning - preparing compotes in it is a pleasure. You can use any recipe and any ratio of products, but first study the general scheme of actions:
- Place the washed strawberries into the multicooker bowl and add sugar.
- Fill with water to the top, simmer for 60 minutes.
- Pour the compote into a container and close it.
Video: strawberry compotes for the winter without sterilization
