A rich cherry harvest just asks for a jar. In addition to canning jam, compote, jam, cherries in own juice for the winter would be a great variety on this list. For such a preparation, cherries need to be scrupulously sorted out so that there are no rotten berries. Even one piece can ruin the entire workpiece. Only ripe and fresh fruits are suitable for storage in their own juice. Cherries are denser in structure than cherries when exposed to hot temperature it will not lose its shape. Therefore, it does not need to be soaked in cold water for a short time before canning like cherries.

Cherries in their own juice, closed for the winter, are perfect as a filling for delicious pies or pies. For this purpose, it is advisable to preserve the berries without sugar. For cooking, take cherries of white, pink, red varieties, tamp them to the top in jars and sterilize in a saucepan for 10-15 minutes. Then it is sealed hermetically and sent for storage.

White cherries in their own juice with seeds

For a recipe for cherries in their own juice for the winter white variety you will need liter jars. One such container will take about 700 grams of medium-sized cherries. Sugar must be taken so that it occupies ¼ of the container volume (approximately 200 grams). This recipe provides a procedure for sterilizing jars with cherries inside.

Preparation:

If, after sterilizing the jars with cherries, they did not let the juice out enough, and there is an empty space left to the brim, it must be filled with boiling water. Only after that, you can seal with lids.

Sweet cherries of pink, black varieties in their own juice with sterilization

Cherry blanks for the winter, the recipes of which are not particularly diverse, but, nevertheless, require a certain order when preserving them. For cooking, you will need 700 grams of medium-sized cherries, which should fit in liter jar or two half-liter. 100 grams of sugar will make the preparation not sweet enough, which in the future will allow you to use the berries for baking. The syrup will use 0.5 liters of water.

Preparation:

Before sterilization, the bottom of the pan must be covered with a thin cloth in order to avoid cracking the glass container under the influence of hot temperature.

Cherries in their own juice without sterilization

In its own juice for the winter without sterilization, it provides for storing it without pits. The recipe will need 2 cups of cherries and 1 cup of sugar. Preservation will ensure 1 teaspoon citric acid... The fruits of such provisions can be eaten in winter without worrying about the seeds.

Preparation:

Too much concentrated juice from berries requires dilution boiled water proportions to suit your taste.

Classic recipes for preserving cherries can be diversified by adding other berries or fruits. You can also add various spices to saturate the taste with certain notes. Delicious berry blanks to you!

Cherries in their own juice for the winter - perfect solution stock problems, when compotes and jams have already been prepared, but you want something else especially tasty. There are many recipes for such blanks, but they are not much different. The main thing is to carefully sort out the berries so that there are no rotten ones, and thoroughly sterilize the jars.

How to make cherries in your own juice?

Sweet cherries in their own juice for the winter retain their shape well, thanks to dense structure so it does not need to be soaked in cold water. This saves a lot of time and effort. Any variety is suitable for conservation: white, pink, red. Banks are tamped to the top and sterilized. Sweet cherries in their own juice will turn out delicious, both with sugar and seeds, and without them.

1. Fleshy berry gives juice more easily.
2. Only fully ripe cherries are preserved.
3. The lids for preservation must be boiled and slightly dried, do not wipe with a towel.
4. Rolled up jars should be turned over and covered with a blanket until they cool completely.

For young housewives, cherries in their own juice is the simplest recipe. To begin with, it is important to determine the amount of sugar; it is better to roll berries for pies with a minimum of sweet sand. It is more convenient to use jars of 1 and 0.5 liters, it is advisable to sterilize them by steam or in the oven. It is best to remove the bones using a special machine. But if there is none, it does not matter, you can perfectly cope with the task with a pin or a manicure stick.

Ingredients:

• cherry - 700 g;
• sugar - 100 g;
• water - 0.5 l.

Preparation

1. Wash the berries, remove the stalks.
2. Fall asleep in clean banks, sprinkle with sugar on top.
3. Pour boiling water over.
4. Put the jars in a pot of water, boil for 10 minutes.
5. Seal with lids.

Harvesting cherries in their own juice also requires a thorough check of the cans, they need to be checked for chips. To do this, fingers are drawn along the edge of the neck. If it is chipped, then the lid will roll up poorly, and the preservation will swell. If, during rolling, bubbles begin to rise in the jar, you need to roll the lid again. Doesn't help - replace the container. Berries that are closed with seeds should be checked for worms. To do this, the cherries are dipped for 5 minutes in saline solution, pests will immediately surface. Then rinse the berries thoroughly.

Ingredients:

• cherry - 1 kg;
• sugar - 1 kg;
• water - 3 l;
• citric acid - 1 tsp

Preparation

1. Wash and sort the berries.
2. Pour into jars, pour boiling water.
3. Cover with lids, wrap for 10 minutes.
4. Drain the water, boil it again, pour the berries.
5. Leave on for 5 minutes.
6. Strain the liquid, add sugar and citric acid.
7. Boil, boil for 5 minutes.
8. Pour the syrup over the berries, roll up the jars.

It is better to close the cherries in their own juice for the winter without pits, there is more fuss, but such a preparation costs longer. If there is a lot of juice, dilute it with boiled water. Wash the berries beforehand, let them drain in a colander. To prevent the container from cracking during sterilization, the bottom of the pan is covered with a thin cloth.

Ingredients:

• cherry - 1 kg;
• sugar - 0.5 kg;
• citric acid - 0.5 tsp.

Preparation

1. Wash the berries, remove the seeds.
2. Wash cans with soda, sterilize with steam.
3. Fill with cherries to the top, pour boiling water over.
4. Place the jars in a pot of water.
5. Boil for 15 minutes.
6. Take out, roll up the lids.

Canned cherries in their own juice, cooked in sugar, are very tasty. You will have to tinker with such a jam for several hours, but the effort is worth it. Any variety of berries is suitable, some housewives mix red and black cherries, with a slight addition of white. You can put less sugar, the taste of the dessert will not change.

Ingredients:

• cherry - 1 kg;
• sugar - 0.5 kg;
• citric acid - 5 g.

Preparation

1. Remove the seeds from the cherries, sprinkle with sugar.
2. Leave on for 5-7 hours.
3. Boil, removing the foam, boil for 5-8 minutes.
4. Set aside for 6 hours.
5. Boil again, set aside.
6. Boil for the third time on low heat for 30 minutes.
7. Pour into jars, roll up.

A minimum of sugar will be required in its own juice, the variety itself is very sweet, this will help to significantly save on sweet sand. It is usually put with the expectation of a quarter of the container volume, you can take less. If, after sterilizing the berries, little juice is released, add boiling water to the void in the jar.

Ingredients:

• cherry - 700 g;
• sugar - 200 g

Preparation

1. Wash and dry the cherries.
2. Fill up clean cans.
3. Pour boiling water over.
4. Place the container in a saucepan with warm water, warm up for 30 minutes.
5. When the white cherries boil in their own juice, boil for 5 minutes.
6. Roll up the lids.

Experienced housewives share the recipe in their own sugar-free juice. Some people think that such a blank will not stand for a long time, but this is not the case. It is important to boil the berries well, and you need to fill them in gradually. A very convenient way when the harvest of sweet cherries is large, and there is not enough sweet sand in stocks.

Ingredients:

• cherry - 700 g;
• water - 2 l.

Preparation

1. Wash the cherries, let them drain.
2. Fill up to half of clean cans.
3. Put the container in a saucepan with water, boil.
4. When the berries, letting in the juice, begin to settle, gradually add the cherries until they reach the top.
5. Boil for a couple of minutes.
6. Roll up the lids.

Sweet cherries cooked in their own juice for the winter without sterilization, provides for the removal of seeds from the berries. This will help preservation last longer. Citric acid can be added as a safety net. Such a preparation is called "Five-minute", the main thing is to fill the berries with sugar in the evening so that the juice can be used. How to prepare cherries in your own juice in this way is simple and hassle-free.

Ingredients.

For cooking cherries in their own juice for the winter, any varieties of this delicious berries, but if you have a choice, then give preference late varieties with large fleshy berries in which a large number of juice. Before cooking, sort the cherries according to their ripeness, select the ripe berries, and make sure that there are no damaged, rotten and wormy among them. The harvesting process itself is very simple: we remove the seeds, put the berries in jars, add sugar, citric acid (it acts as a preservative) and sterilize. In winter canned cherries can be used in baked goods ( open pies, strudels), add to desserts, make smoothies, jelly, cook compotes, jelly. How cherries are prepared in their own juice for the winter will tell my detailed recipe which you will see below. This one turns out to be no less tasty.

Ingredients:

- cherry - 0.5 kg.;
- sugar - 1-2 tbsp. on the floor- liter jar;
- citric acid - a pinch per can.



We sort out the berries. We separate the stalks, place them in cold water for a few minutes. Then we transfer to a colander, pour over with clean water.

Removing the bones special device(with a typewriter) or with a pin, hairpin. It is advisable to keep the berries intact without dividing them into halves.

It is more convenient and practical to preserve cherries in small jars with a capacity of 0.5-0.7 liters to use at a time. Thoroughly wash the jars and lids, pour over boiling water, boil the lids. We lay out the cherries in jars, slightly compacting the berries and filling them under the neck. When heated, the cherries will lose volume, and so that the jar does not turn out to be half-empty, it must be filled tightly.

Pour two tablespoons of sugar into each jar (if the cherries are sweet, without sourness, one spoon is enough) and add a pinch of citric acid. Sugar and acid are natural preservatives that ensure long-term preservation of the workpieces.

Place a rolled cloth or towel on the bottom of a heavy-bottomed saucepan. We put the cans so that they do not touch each other and the sides of the pan. Pour water up to the level of the cans' shoulders (the place where the can begins to narrow). Cover with lids without twisting.

We turn on a strong fire. As soon as the water starts to boil, reduce the flame and, with a quiet boil, sterilize half-liter jars with cherries for 10-15 minutes. We take out one at a time, holding it under the bottom. We immediately tighten the lids, turn it upside down to check the tightness of the twist. Leave to cool.

The next day, banks with. can be transferred to a permanent storage location: basement, cellar or storage room. Also be sure to cook. Good luck with your blanks!

For the winter, they preserve compote from cherries, make jam and make cherries in their own juice. Cherry preservation in winter will be a real find.

Delicious, sweet compote will quench your thirst. Cherries in their own juice suitable for various baked goods, dumplings. Cherry jam great option for winter tea.

The article contains proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.

Tasty cherry compote without sterilization. Easy to prepare, makes a refreshing drink.

Ingredients: fresh cherries, sugar, water.

Recipe

On three-liter jar you need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.

Sort cherries, wash. Banks and metal covers wash and sterilize.

Arrange the cherries in jars, add sugar, pour half of the boiling water over. Cover and leave for 10 minutes to melt the sugar.

Add boiling water to the top, roll up the lids. Turn the jars upside down and cover until they cool completely. Store the drink in the basement.

Ingredients: cherries, sugar.

Recipe

Wash and sterilize jars and lids. Go through and wash the cherries. Pour cherries into jars, about 1 kg each.

Pour boiling water into jars with cherries to the top, cover and leave for 30 minutes, infuse.

Drain the water from the cans into the pan, add sugar (for a 3-liter jar 700 grams, in the winter I mix the compote with water, it does not greatly affect the taste - I do this to save space and cans, if you do not mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Pour the ready-made syrup into jars of cherries and roll up the lids.

Turn the jars upside down and cover, leaving to cool completely. You can store the compote in the pantry at room temperature.

Such canned cherries suitable for baking muffins, pies, cakes. For preservation, you need a little sugar.

Ingredients: cherries, sugar.

Wash and sterilize the jars (I have half a liter). Pour cherries 1/4 of their height into jars. Then fall asleep in 1 tbsp. l. into each jar on the surface.

Again a layer of cherries and a layer of sugar, repeat to the very top. It took me 3 tbsp for a jar. l. Sahara.

Cover the jars with lids and sterilize within 15 minutes (liter within 20 minutes).

We take out the cans and roll up the lids, turn them over until they cool completely.

In winter, compotes, jelly are cooked from such cherries, and dumplings with cherries are made. They are added to cakes and various pastries.

Correctly and quickly cooked cherries in their own juice retain more vitamins than jam or jam.

Ingredients: cherries - 1.5 kg., sugar - 1 kg.

Recipe for making cherries in their own juice

Wash and sterilize jars and lids. Wash well and sort the cherries, remove the seeds.

Cover the jars with lids and sterilize in a pot of water for 15 minutes.

We take out the cans and roll up the lids. If the sugar has not melted completely, put the rolled up jars on their side and twist on the table until the sugar has completely melted.

Turn the jars upside down and leave to cool.

Video - Cherries in their own juice with sugar for the winter

This recipe is perfect for baking pies and tea. Delicious and aromatic jam from cherries for the winter - popularly called the five-minute.

Ingredients: cherries - 1 kg., sugar - 1 kg.

Jam recipe

Sort and wash the cherries, remove the bones. Place in a non-stick saucepan. Sprinkle the cherries with sugar and leave for 1 hour to let the juice start.

We put the pan on the fire, as soon as it boils, cook for 5 minutes, removing the foam. Remove the pan from heat and leave the cherries for 3-5 hours, cover with a towel.

Cook again for 5 minutes after boiling, leave for 5 hours. So repeat 3 times.

Pour the finished jam into sterilized jars and roll up the lids. Turn the cans upside down, wrap them with a blanket, leave to cool completely.

Video - Pitted cherry jam

For the winter, you can freeze pitted cherries in freezer... Probably the most quick recipe harvesting cherries for the winter. Cherries do not lose their flavor and useful qualities... Such cherries are suitable for baking, dumplings, compotes.

Ingredients: cherries - 1 kg., sugar - 100 g.

Frozen cherries recipe

Wash well and sort out ripe cherries. Remove the seeds, sprinkle with sugar. Pour the cherries with sugar into a bag and place in the freezer.

Get it in winter required amount and prepare various meals.

Video - How to remove (pull out, take out) pits from cherries?

Here are such simple and proven recipes for canning cherries for the winter.