Step-by-step preparation of pitted cherries for the winter in their own juice

Soak cherries in salt water. For 1 liter of water 1 tbsp. l. salt. We leave for 20 minutes. Such soaking is necessary to get rid of the worms that may be in the berries. Then we wash the cherries in running water, remove the stalks and seeds.

Put cherries in a half-liter jar, sprinkling it with sugar. Each jar needs 5 tbsp. l. Sahara. If the cherries are sour, you can increase the amount of sugar. Do not press cherries in the process of placing them in jars. If it doesn't fit in two cans, take a third. After she lets out the juice, place everything in two containers.

The last layer is sugar.

Leave the jars alone for 12 hours or more. During this time, the cherry will let out a lot of juice and sit down. You can transfer the cherries from the "additional" container.

Pour cold water into a saucepan or bowl, put a towel on the bottom. We put our cans in a saucepan. We make sure that the water reaches the shoulders. We put the entire structure on the stove and bring the water in a saucepan to a boil. We pasteurize the conservation for 7 minutes, covering with lids.

We immediately roll up the cans and turn them upside down. It is not necessary to wrap up.

Ready cherries in their own seedless juice can be stored for more than one year. Nevertheless, we hope that in winter you will use it for your culinary masterpieces.

Cherries in their own juice are a useful preparation for the winter, in which all the useful vitamins and properties are preserved during cooking.

It tastes just as good as fresh. It can be used to make compotes, jelly, preserves and other delicious delicacies.

In addition, there are many ways to prepare this workpiece.

It can be made pitted or pitted, with or without sugar, or with a variety of spices.

If you have forgotten or do not know how to make this blank, we suggest considering several cooking recipes.

A classic recipe for the winter

What will be needed:

• Cherries - 700-900 grams.

How to make a classic cherry in your own juice:

Cherries in their own juice with sugar (with seeds)

What is required for cooking:

• A kilogram of fresh pitted cherries;
• Granulated sugar - 600 grams.

How to do:

Seedless blanks

Sugarless

What you need:

• A kilogram of cherries;
• 2 tablespoons of water.

How to make pitted and sugar-free cherries in your own juice:

1. Cherries need to be sorted out, remove all leaves, branches, sticks. We wash the fruits with warm water from dust, dirt;
2. It is advisable to use a berry of good ripeness, because it is in it that a large amount of juice accumulates. You can pre-soak it in cold water;
3. Then you need to remove the seeds from the berry, you can remove them yourself or use a special device;
4. Next, put the pitted cherries in a cup and leave to stand for 3-4 hours, so that the berries let the juice out. You can stir everything from time to time with a wooden spoon to form more juice;
5. The washed one liter jar must be sterilized by steam for 5-7 minutes. Sterilization can also be done in the oven;
6. After the berry releases the juice, it must be transferred to a jar. Fill it with the resulting juice;
7. Put a towel in a wide saucepan at the bottom, put a jar, cover it with a lid and fill it with water just above half;
8. We put on the stove and sterilize for 20-25 minutes;
9. After that, we take out the sterilized jar, roll up the lid with a seaming key;
10. We put the jar upside down, cover it with a blanket and leave it to cool;
11. Storing pitted cherries should be in a cool, dark place - pantry, basement, cellar.

With sugar

What you need:

• Cherries - 1 kilogram;
• Granulated sugar - 600 grams.

How to make cherries in your own pitted juice with sugar:

1. The first step is to prepare the berry. We wash it, remove the leaves, twigs, remove the stalks;
2. If you suddenly suspect that the berry is wormy, then it should be put in cold water with salt for half an hour. After this period, all pests should float to the surface;
3. Then rinse the liter jars with water, rinse with baking soda and rinse thoroughly;
4. Banks can be sterilized for a couple of 5-7 minutes, lids can be boiled;
5. Then we remove the seeds from the berries by hand or using a special machine;
6. Put the peeled berries from the seeds in the jars. When the jars are half full, add granulated sugar and add the rest of the berries. We cover the cans with lids;
7. We put a towel in the container at the bottom, put cans, fill in water a little more than half;
8. We put the container on fire and sterilize the cans for 20-25 minutes;
9. After that, we tighten the covers with a seaming key;
10. We put the cans upside down, cover with warm material and leave to cool;
11. We put the finished workpiece in a dark place for storage.

Read about that on our website. Prepare canning now to delight yourself and loved ones in the cold season.

You will get an amazing red currant jam. Then you can even add it to tea, or even smear it on bread.

You probably know that eggplant can be cooked to taste like mushrooms. you will find step-by-step recipes for such blanks for the winter.

Canned "Drunken Cherry" in its own juice for the winter

What you need:

• A kilogram of fresh cherries;
• Purified water - 300 ml;
• 700 grams of granulated sugar;
• Vodka or cognac - 200 ml.

How to do:

1. Cherries need to be sorted out thoroughly, remove all leaves, sticks, stalks;
2. We wash the berry with water, put it in a colander so that all the moisture is glass;
3. We prepare banks. They should be washed thoroughly with baking soda or kitchen detergent. Then they need to be rinsed several times and sterilized by steam or in the oven;
4. Pour water into a saucepan, add granulated sugar and place on the stove. Boil the syrup until the granulated sugar is completely dissolved;
5. Next, put the cherries in the boiling syrup. Boil for 10 minutes, periodically remove the foam from the surface;
6. We spread the cherries in sterilized jars;
7. Then pour vodka or brandy into hot syrup, mix;
8. Fill the berry with syrup with alcoholic drink and close the lids with a seaming key;
9. We put the cans upside down, cover with warm material and leave to stand until they cool completely.

Store "drunk" cherries in a cool, dark place - in the cellar, in the closet, in the basement or in the refrigerator.

Cooking without sterilization in a multicooker

What needs to be prepared:

• Cherries - 1 kilogram;
• Granulated sugar - 400 grams.

How to make cherries in their own juice without sterilizing in a multicooker:

• For cooking, you should use a berry of increased ripeness. Ripe fruits will yield more juice;
• In terms of size, it is better to use large berries;
• If the berry is wormy, then it is advisable to hold it in a salty solution. All pests will quickly come to the surface of the solution;
• The seeds should be removed with a pin or a special device so that the flesh remains intact;
• Previously, it is better to cover the pitted cherries with sugar and let stand for 2-3 hours, so that during this time it gives more juice;
• Ready cherries can be used for fillings in pies, buns, for making compotes, jelly, dumplings and various desserts.

Cherries in their own juice are a "convenient" preparation for the winter, which has a high usefulness. Moreover, it will not be difficult to prepare it. The main thing is more patience and strict adherence to the recipe, then in winter you can eat almost fresh cherries!

Now there will be a sea of ​​preparations from these bright and juicy fruits of summer. Today I present several recipes for cherries in their own juice, which in winter will give a piece of summer.

In the cold season, this berry preparation is good for making jelly, compotes, jelly, mousse, sweet sauce, and the dense part of the berries soaked in thick saturated syrup is suitable for a variety of baked goods. The published recipes for cherries in their own juice have been tested in practice, so there should be no doubt about that.

1. Cherries in their own seedless juice - recipe 1

This recipe is very simple, although those who like to preserve cherries in their own seedless juice prepare according to various recipes, but this depends on its further use. For harvesting, it is good to use larger berries, since they will keep their shape better, and there is much more juice.

Cherries in their own juice

According to the recipe, cherries in their own seedless juice are prepared as follows:

1. Prepare all the ingredients for making cherries in their own juice.

2. Reconsider the berries, remove with mechanical damage and signs of spoilage, tear off the stalks, pour into a colander and rinse under running cold water.

3. Then remove the bones. You can manually, using a special device or a simple pin.

4. Next, prepare the glass jars. Wash well with baking soda, boil with sealed lids. As for the capacity, half liter, liter or even mini jars are perfect. It's up to you.

Now in the prepared container, tightly arrange the purple beads and sprinkle with granulated sugar, applying the following ratio: pour three tablespoons of pitted cherries with two tablespoons of sugar and fill the jar to the very top.

5. After that, pick up a convenient saucepan, fill it with warm water, fill the bottom with a cotton towel, set the workpiece so that the water reaches the hangers, cover it with lids and put it to sterilize. Sterilization time 15 minutes, half liter jars, and liter jars 20 minutes.

6. After this time, seal hermetically, turn upside down, wrap with a warm blanket and leave to cool completely.

6. Cherries in their own juice are ready, stored in a cool place for no more than one year.

Components:

• cherry - at your own discretion;
• sugar - according to the proportion indicated in the description.

2. Cherries in their own seedless juice - recipe 2

This recipe will differ in that a lower sugar content will go here, and the cooking technology will be slightly different.

1. First of all, you need to reject freshly picked berries, remove those that have leaves and petioles.

2. Remove the bones using a hairpin for this purpose, a paper clip, a toothpick, or manually do not very pleasant manipulations for this method of preparation.

3. Rinse under cold running water.

4. Put in an enamel or copper dish and cover with sugar according to the recipe. Let the berries stand for about half an hour in the open air until the juice is released. I advise you to take out the seeds over a convenient dish or spread, as juice flows from ripe cherries.

5. Stir gently, as if lifting the berries from the bottom to the top. Spread out with a wooden spoon in clean and dry jars, sterilize for at least 20 minutes, close with screw caps and turn over to the reverse side. Cover the top with a terry towel and leave until next morning. It is important to remember! If these rules are followed, mold plaques will not form during storage on the surface of cherries in their own juice.

Ingredients:

• cherry - 1 kilogram;
• sugar - 200 grams.

3. Cherries in their own juice without sterilization - recipe 3

Cherries prepared in this way are suitable for the preparation of curd casseroles, desserts, cocktails, pies and other pastries. The main thing here is to comply with sanitary rules and the exact ratio of the main ingredients. My grandmother always cooked like that in the country. She also salted it, soaked it in small wooden barrels. Oh, how delicious!

According to the recipe in our own juice without sterilization, we prepare as follows:

1. Berries without marriage and various flaws, rinse and transfer to a saucepan or copper basin, left as a legacy gift and cover with sugar. Stir gently with a wooden spatula and leave in the open air for three hours. It is not forbidden to pour sugar by pouring it in layers, there is someone how to adapt.

2. When there is a lot of juice, put the dishes with the contents on medium heat, boil for 4 minutes and immediately put in the cooked dish and close with a screw key or as you like.

3. Subsequent technological operations will be the same as in the previous recipes. Store the finished workpiece in a cool place.

Raw material composition:

• cherry - 1.5 kilograms;
• sugar - 0.350 grams.

1. It is not allowed to use unripe berries.

2. If there are wormy berries, then pour cold water over them and pour in a little vinegar or a weak saline solution, hold for 5-10 minutes. The worms will float to the surface, and then rinse with a fresh portion of water.

3. You need to store ready-made canned fruit in a cool place, when exposed to sunlight, the contents may ferment and sour.

How do you harvest cherries for the winter? Freezing? This is a good way, of course, but what if the freezer space is sorely lacking? There is only one way out - to close the cherries in their own juice in jars. This method is very simple and the cherry in its juice does not require any additional ingredients (sugar, for example). All you need is the cherry itself, the jars, some free time and desire.

Yes, and of course, a recipe for covering cherries in their own juice for the winter. With the latter, I will be happy to help you, I will tell you in detail how to cook cherries in their own juice for the winter without sugar.

Ingredients

for 1 liter can:

900 g of pitted cherries.

Preparation:

We sort out the cherries. We remove unripe, crumpled, spoiled. We remove the leaves and twigs. We wash the cherries in a large amount of cold water, then put them in a colander. Remove seeds from cherries. You can do this with the help of a special device (there are many varieties) or simply with your hands (first we squeeze the cherries in our fist, lowering our hand into the bucket so that the splashes do not fly away, and then we take out the bones).

This process is in a sense funny, but rather "dirty" - cherry juice is very insidious and strives to spray nearby dishes, furniture and your clothes. Keep this in mind if you just take the pits out of cherries with your hands.

Put the cherries in a bowl or saucepan, cover with a towel or lid and leave for 2-3 hours. During this time, they will let out a large amount of juice.

Jars for cherries in their own juice must be sterilized by all means, as well as lids. We fill the jars with cherries to the very top, pour the juice so that there are no voids between the cherries.

We cover the bottom of a wide pan (we will sterilize cherries in it) with a napkin or install a special flat stand for sterilization. We put the cans in a saucepan and fill them with water at room temperature, not reaching the top of the cans by 2-3 centimeters. Cover the jars with lids and send the pan for sterilization.

Bring to a boil over medium heat and sterilize, again over medium heat, for 15 minutes.

After that, remove the cans from the pan (be careful, because they will be very hot). And we roll the cherries in their own juice with metal lids using a special seaming machine. We turn the jars onto the lids and wait until they cool to room temperature.

Well that's all, now you know how to roll cherries in your own juice without sugar. I wish you delicious and successful cherry preparations!

It is best to preserve such cherries in one-liter jars - just a normal portion for dumplings, and for a pie or cake. But you can close it in half-liter jars (450 g of cherries will go to 1 jar) or 3-liter (2.7 kg will take, respectively) - it all depends on your needs.

It's not just that cherries in their own juice are considered one of the most popular and demanded sweet preparations for the winter. Appetizing berries in light syrup are a bright and tasty 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 of granulated sugar is enough for 1 kilogram of prepared berries. Even if this is not a classic cherry jam or jam, you will also really like a fragrant, pleasantly sweet cherry with a characteristic sourness.

Ingredients:

Cooking a dish step by step with a photo:

We sort the berries and wash them in cold water. We put it back on a sieve so that the glass is water.

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

The weight of the cherries (2 kilograms) is indicated already prepared, that is, without pits (pits weigh about 180 grams). You can take as much as you have, while adding the required amount of granulated sugar.

We fill the prepared berries with sugar (600 grams are enough for such a cherry weight). By the way, add the juice that is formed when removing seeds from berries directly to the saucepan.

Gently mix the berries with sugar with your hands, as if picking up the contents of the dish from bottom to top. Cover the dishes with gauze and leave for a few hours to let the berries release the juice. It is best to leave the cherries with sugar overnight if the berries are covered in the evening. If it's too hot in the room, the berries can turn sour, so place the dishes with cherries in the refrigerator for a while.

My cherry was very ripe, so the juice of the berries was given literally in 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. This recipe requires 4 jars (500 milliliters) with lids to be sterilized. Recently, I stopped sterilizing jars in the microwave and moved on to the oven. We shift the cherries into jars, pouring the resulting syrup. Everything that was in the pan fits completely 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 covers will 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 piece of cloth 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 tighten them, but not completely. We put ordinary cans (as in the photo) on the cans. Fill the jars with water up to their shoulders (cold or warm, but not boiling water, so that the jar does not burst from the temperature difference). We put the pan on fire, bring to a boil and sterilize the workpieces with a slight gurgle for 15 minutes.