Foreword
Homemade cherry drink is just as good as store-bought juices. With the right approach, fruit flavors and aromas will also be pronounced in the compote. Every housewife can prepare a drink.
Cooking cherry compote for the winter is a very simple task, which requires only a few ingredients. The main ones are: water, granulated sugar and cherries. Some people prefer to include citric acid and various spices in the composition - it depends on the taste and imagination individually. But do not get too carried away, as you can kill the main taste of the berries.
The main convenience in procurement is the cheapness of the main component. If a can of lingonberry or can cost a pretty penny, then cherry can be prepared from fruits growing in a summer cottage.
So, for the preservation of cherries, the first thing we do is prepare three-liter jars (they are the most convenient) and metal lids. You cannot do without a seaming key in this procedure. In order to maintain the proportions given by the recipe, we need a scale.
Having prepared all the main components of the conservation process, we proceed to sterilize the dishes. The lids must be boiled thoroughly, and the jars must be heated over steam or thoroughly rinsed with boiling water. These actions must be performed in advance, because then you will need to act quickly, and there will simply be no time for extraneous processes.
To prepare this wonderful homemade drink, we need the following ingredients: sugar (100 g is needed for 1 liter), water and cherries. The jar is filled with fruits by 1/3, after having sorted them out and rinsing under running water. It is recommended to filter the water for the syrup.
We put cherries in sterilized jars, and pour boiling water on top (it is worth leaving a place for sugar, 1/5 of the jar)... We leave the workpieces in this state for 15 minutes. During this time, the cherries will give their taste and aroma to the water, and will also warm up. After that, we drain all the liquid from the can into the prepared pan. And already there we pour granulated sugar into it. If the cherries are acidic enough, then you can increase the amount of sugar.
Bring the future compote to a boil on the stove. This requires regular stirring. As soon as the compote has boiled, pour it back into the jars. They should be filled to the very edges of the neck. We roll up the covers with a key. You can also use screw caps, which are simply tightened by hand. In both cases, the glass container should be turned upside down, placed on a floor warmed with a cloth and covered with a warm blanket. We leave it in this position overnight, after which we wipe it with a damp cloth and send it to storage in a cellar, basement or other cool room.
A fairly simple way to make a cherry compote, for which we need:
We sort out and wash out all the berries. Pour cherries into jars, then strawberries. We put currants on top, which can not be removed from the branches.
Drinks, closed at home from fresh fruits, turn out to be surprisingly tasty and healthy, preserve many vitamins, and also remind of summer in the cold season. Cherry compote is especially good, which should be learned by every housewife. Read how to make such a blank correctly.
There are special recipes without sterilization. This means that the workpiece itself can be rolled up immediately without leaving it in boiling water. However, jars, before making cherry compote for the winter, still need to be sterilized. If you are going to close the blanks, then you must definitely know the rules for preprocessing containers. In addition, every housewife should learn how to choose the right berries and other ingredients for your drink.
Glass containers should be prepared for seaming. Choose only whole cans without cracks, chips. In addition, you will need covers. If you are using metal, then carefully inspect them. Traces of rust are unacceptable. Containers must be sterilized using one of the following methods:
Before preparing cherry compote for the winter without sterilization, you need to prepare all the products. The most important ingredient, on which the taste of the drink most depends, are berries. A few tips to ensure that preserving cherries for the winter is guaranteed to succeed:
There are many different recipes for making an aromatic drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove the seeds from the berries, then this will shorten the shelf life of the drink. Such compote will need to be consumed within a year after preparation, otherwise harmful substances will begin to be released in it.
Before you close the cherry compote for the winter without sterilization, you need to prepare the following products for a couple of three-liter jars:
This seaming method is the easiest. Step-by-step instruction:
The following recipe uses more ingredients. Thanks to their addition, you can make the compote more refreshing and unusual. For cooking, you will need the following products:
Cooking process:
Fruit and berry compotes for the winter are so simple and affordable to prepare, and the joy of delicious, rich drinks on cold winter days is so great that I strongly recommend not to neglect this type of preparation. If you have free time to store three-liter jars, if the harvest is off scale, if you have treated, presented, given excess fruit or berries - prepare a compote for the winter!
Cherry compote, as practice and the annual experience of many hostesses show, is one of the most popular. Once infused, the drink acquires a deep noble taste. Real nectar! This is largely due to the cherry pits. Alas, this is a double-edged sword. "Thanks" to the same cherry pits, such blanks are not recommended to be stored for more than a year, because prussic acid formed during longer storage has a negative effect on the body. Be sure to take this fact into account if, for example, you have a lot of cherries. If it is obvious that you will not eat all these rolled compotes, cherry jams in a year, then treat someone or take out the seeds in any convenient way and cook the same blanks, but without the seeds. This applies to all stone fruits: cherry, plum, sweet cherry.
Compote from medium and late dark cherries is more tasty.
We will tell you how to make cherry compote for the winter in a 3-liter jar. As practice shows, such a volume is an excellent option for a family of 3-5 people. If you have not drunk the compote immediately after opening the can, then store it in the refrigerator.
The recipe we give is basic. Cherry compote can be prepared in combination with cherries, apples, currants, gooseberries, plums, cherry plums. In general, with any berries and fruits. When brewed, the drink will turn out to be bright, tasty and very rich.
The amount of sugar and cherries
Usually, 200-300 grams of sugar is needed for a 3-liter jar, depending on how sweet you want the compote and how sweet the berries you use. The amount of berries is 400-500 grams or one third of the can. If you want to make a very concentrated compote, then you can increase the number of berries to 700 grams, which is about half a can.
Use tasty, spring water, filtered, but not mineral.
You do not need to use citric acid, cherries contain organic acids necessary for preservation.
We offer you the simplest and most affordable compote recipe without sterilization.
Ingredients for a three-liter can:
Prepare the cherries for making cherry compote for the winter. To do this, it is necessary to sort it out, remove all rotten and spoiled fruits. It may seem incredible, but just a couple of spoiled cherries, yes, they can change the taste of the finished compote. Once infused, it will clearly give a putrid note. We don't need it. Therefore, approach the process of sorting cherries with care and responsibility.
Along the way, we remove all the stalks.
Place the carefully sorted cherries in a three-liter jar, previously washed with soda and scalded with boiling water, including the neck.
Quite good compotes are obtained when the fruits make up about a third of the total volume of the jar. The more cherries there are, the richer the drink will be. Pour a clean cherry in a jar with boiling water. Do this gradually so that the jar does not burst. After pouring some water, cover the jar with a clean lid, let it stand for a minute, then add some more water. And so on until the jar is full. Do not pour water all the way to the top; leave some space for sugar.
Let the cherry stand for 10-15 minutes to warm up well. Using a specially designed plastic lid with holes for seaming work, and not only drain the water from the cherries into the pan, add granulated sugar to the same water. Bring everything to a boil and pour over the cherries with the resulting syrup. Cover with a sterile metal lid and close immediately with a sealer.
Turn the jar over, wrap it up with a warm scarf, blanket, just a kitchen towel and leave in this position until it cools completely.
Initially, the compote will be translucent, slightly colored. But over time, it will infuse and become rich, deep.
We send ready-made 3-liter jars of cherry compote for storage in our cozy pantry or on the mezzanine, under the bed, in the basement or cellar. Who keeps their sweets where until winter!
Not a single housewife will refuse to preserve A simple recipe (and no difficulties are foreseen absolutely), speed of preparation, and most importantly - a complete guarantee against explosion are attractive to everyone. Moreover, everyone, without exception, loves. There may be doubts about other fruits. For example, a drink made from gooseberries is sour and quite delicious, and a raspberry or strawberry drink is rarely obtained with whole non-creeping berries (in connection with which it is preferable to cook jam from them). And the cherry compote is drunk almost immediately upon opening. Moreover, quarrels over berries happen!
In order for the preparation to be unambiguously successful, adherence to simple, but well-defined rules is required.
Even an inexperienced housewife can roll up the simplest cherry compote. Moreover, simple does not mean tasteless: it will turn out to be fragrant, ruby-colored and resistant to storage. The only simplicity is that such a compote is made from cherries without sterilization, which makes life much easier and speeds up the process. The berries are packed in clean containers. It is not necessary to sterilize them before. Cherries should take up half the volume, maximum two-thirds. To avoid unnecessary voids, they are shaken when pouring. Pure water is boiled, poured into jars flush with the upper edge of the neck, the vessels are covered with clean lids and left for a third of an hour. Then the water is drained back and boiled again, and sugar is poured into the jars (a glass on a three-liter bottle). They are again filled with boiling water, immediately twist, turn over and hide under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.
There is also a way to roll up cherry compote for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water, the berries are left for half a day to infuse. Then the water is drained, supplemented with sugar in the same amount, the syrup is boiled. The containers are already filled with them, after which they are closed. They cool in the same mode as in the previous recipe.
You can do without preliminary pouring boiling water. In this case, the washed cherries are scalded before being packaged in cans, and the syrup is cooked immediately (proportions of water and sugar: two and a half liters per three hundred grams). The dishes are filled with boiling dressing, immediately sealed and sent to cool, as in other canning methods.
It is useful for those who are afraid that simple methods will not give a long enough storage. Fruits are laid out in cylinders, poured with cool syrup (a pound of sugar per liter of water), flavored with a pinch of vanilla or a few cloves - this is how you get an amazingly fragrant cherry compote. Sterilization is carried out in the usual way, about half an hour for a three-liter bottle. If you prefer smaller dishes, then reduce the time to twenty minutes.
Cherries are combined with any other fruits and berries. However, the apple and cherry compote has almost the highest taste harmony. It can be closed in several ways for the winter. For those who are not lazy, who are not afraid of pasteurization with sterilization, the following recipe is suitable:
On the one hand, the recipe is simpler - it lacks sterilization. On the other hand, it is more durable, since it requires preliminary processing of apples. Cherries are immediately packed in the required quantity in the dishes, poured with boiling water and strained from it after a quarter of an hour. Cherry-flavored water is poured into a large saucepan, sugar is poured into it and apple slices are put in. After seven minutes of boiling, they are laid out with a slotted spoon to the cherries, the syrup is boiled again and poured. Received for the winter rolls up, turns over and turns warm until it cools.
A very interesting recipe that doesn't even need sugar. True, it can be implemented only if you have a lot of cherries. Part of it is poured into cylinders, juice is squeezed out of the bulk. They are filled with packing, and the cans are pasteurized (a quarter of an hour - liter, twice as long - "three rubles") at 85 o Celsius. It is even tastier if you combine cherries with the juice of wild berries, for example, blueberries.
Cherry compote is the most delicious and favorite, as well as cherry jam with seeds for the winter. It turns out like two in one, first the cherry juice itself is drunk, and later you can feast on the cherries themselves. The process of harvesting cherry compote for the winter is simple, and the amount of time spent depends on the berries you have. This is a proven, delicious and simple recipe for cherry compote for the winter. It will take you only 30 minutes to spin such a cherry compote.
The fragrant cherry compote is great for maintaining immunity during the winter cold. It can be boiled with raspberries or other original ingredients can be added: rosemary, pectin. In this case, sterilization of cans before seaming can be omitted.
It is also possible to prepare a vitamin drink in containers with different volumes. For example, it is better to roll a thick compote with seeds in small jars, compote with a large volume of liquid is best poured into 3-liter jars. It will help you easily and simply prepare a delicious cherry compote for the winter with the recipe below.
Ingredients (the calculation is given for one 3-liter jar):
Cooking method:
Cherry compotes are distinguished by the fact that they are not "capricious" enough in comparison with other fruits. And because of this, they almost never "explode", and their lids do not rise. Maybe that's why they are very fond of harvesting.
There are many different recipes for making an aromatic drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove the seeds from the berries, then this will shorten the shelf life of the drink.
Such compote will need to be consumed within a year after preparation, otherwise harmful substances will begin to be released in it. Before you close the cherry compote for the winter without sterilization, you need to prepare such products for a couple of three-liter jars.
Ingredients:
Cooking method:
The number of products is indicated for a three liter jar. Count on your berry volume, how much you will have a fragrant and bright cherry drink.
Ingredients:
Cooking method:
Cherry compote for the winter is harvested by many housewives. It has a rich color and a sour-sweet taste. And if the cherry is supplemented with apples, the compote becomes even more aromatic, with a pleasant apple aftertaste. A compote of apples and cherries is prepared for the winter without sterilization, using the double pouring method.
With this heat treatment, fruits and berries retain their natural taste and the maximum amount of vitamins. In addition, there is no need to worry about the safety of homemade products - preservation is excellent throughout the year.
Apples of any kind are suitable for preservation, especially white filling and apple-pear. As for cherries, it is best to take ripe berries of late varieties such as Hungarian or Vladimir. It has a dark, almost black color, due to which the compote will turn out to be a beautiful, very saturated color. The most convenient packaging for seaming is 3 liter cans, so the ingredients are indicated based on just such a volume.
Ingredients:
Cooking method:
If the year turned out to be fruitful for cherries, then try canning the cherry and apple compote for the winter. This drink is an excellent alternative to juices and fruit drinks bought in the store, because you know what it is made of. It is difficult to specify the amount of sugar exactly, because cherries and apples can be different in sweetness, if they are slightly sour, then you will need a little more sugar.
Before starting the conservation process, you need to make sure that the fruits and berries are in excellent condition, otherwise rot will ruin everything. The cherry tree fruit can be used frozen if the fresh berry season has passed. So, for cooking, you should stock up on food in such quantities.
Ingredients (for 2 cans of 1 liter and 1.25 liters):
Cooking method:
If you liked the article " Cherry compote for the winter - 6 recipes for a 3 liter jar"Share your opinion in the comments. Click on any of the buttons below to save and share on social media. This will be your best" thank you "for the material.