Preservation of cherries in their own juice

A rich cherry harvest just asks for a jar. In addition to canning jams, compote, jam, cherries in their own juice for the winter will be an excellent variety in 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 more dense in structure than cherries; when exposed to hot temperatures, they will not lose their shape. Therefore, it does not need to be kept 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.

Related article: pitted cherry jam!

White cherries in their own juice with seeds

For a recipe for cherries in their own juice for the winter of a 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 for a procedure for sterilizing jars with cherries inside.

Preparation:

1. Sterilize the liter glass container of your choice. One can can be treated with hot steam using a kettle, but if you plan to close a large batch of fruits, then this procedure is best done in the oven or microwave.
2. Pour in an incomplete glass of sugar.
3. Wash cherries, get rid of spoiled ones, remove foliage and stalks.
4. Fill the jar to the top with berries. Pour the cherry billet over the shoulders with boiling clean water. There is no need to top up the neck, during the sterilization process, the empty space will be occupied by the allocated cherry juice.
5. Put a clean towel on the bottom of the pan, add water and heat it slightly. Place jars of cherries in a saucepan so that warm water reaches the shoulders. Begin sterilization for 30 minutes.
6. Gently remove the provisions from the pan with tongs, tighten the lids tightly, turn over, wrap until cool. The next day, return to normal position and put in the pantry.

If, after sterilizing the jars with cherries, they did not let the juice 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.

Cherry 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 adherence to a certain order when preserving them. For cooking, you will need 700 grams of medium-sized cherries, which should fit in a liter jar or two half-liter ones. 100 grams of sugar will make the preparation not sweet enough, which in the future will allow you to use the berries for baking. 0.5 liters of water will go to the syrup.

Preparation:

1. Remove the debris, tails and wash the berries.
2. Cover a clean, sterile jar with cherries. Top with sugar.
3. Boil water and pour it into a jar.
4. Send the jar for a 10 minute sterilization procedure.
5. Seal tightly with tin lids.Turn over for a day. Put the cooled food into the pantry.

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

Cherries in its own juice for the winter without sterilization provides for its pitted storage. The recipe will need 2 cups of cherries and 1 cup of sugar. Preservation will ensure 1 teaspoon of citric acid. The fruits of such a provision can be eaten in winter without worrying about the seeds.

Preparation:

1. Remove tails, foliage from plucked berries, rinse thoroughly. Place in a colander and drain all water.
2. Remove seeds and send to clean, pre-sterilized jars.
3. Cover with sugar and citric acid. Pour boiling water over the ingredients. It is necessary to pour it carefully, in a thin stream, so that the glass container does not crack.
4. After filling, immediately seal it tightly with a tin lid. It is not necessary to wrap it up, turn it over.

Too concentrated juice from berries requires dilution with boiled water in proportions appropriate to 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 for you!

Read also the article: cherry compote for the winter!