Have you reaped a good harvest of cherries? Then the blanks from it will be very relevant for you. Even if cherries do not grow under your windows, you can always buy them in the market. Juicy, aromatic and very tasty berry has perfectly proven itself in all kinds of preparations for the winter - jams, compotes, juices, liqueurs. Cherries in their own juice as a preparation for the winter are useful for those who like to bake pies, pies, cook jelly or cook dumplings with cherries. Other berries can also be rolled in the proposed method.

This recipe for cherries in their own pitted juice with sugar, sterilized. The ingredients are given per 1 liter of preservation (two 0.5 cans).

recipe for cherries in their own juice for the winter

Ingredients:

• cherry - 1 kg;
• sugar - 8 tablespoons.

Cooking process:

First, you need to prepare the cherries. Remove all twigs and leaves. Sort out the berries, setting aside the spoiled fruits. Dissolve 2 teaspoons of salt in 2 liters of water. Put the berries in the water, it should completely cover the cherry. Leave everything on for 30 minutes. In half an hour you will see white worms on the surface of the water. Now you can safely rinse the cherries with running water and start canning. Such a simple procedure will help to avoid an unpleasant surprise in the finished piece.

Remove the pits from the cherries. You can use special devices for this, or resort to a good old cocktail tube or pin.

We sterilize the jars by steam for 5 minutes. You can also use the microwave for these purposes. Pour 100 ml of water into each jar. Place in the microwave and turn on at the highest power for 3 minutes. Put some of the cherries in the prepared jars on the bottom, sprinkle with sugar. Put the cherries out again, sprinkle with sugar. A jar of 0.5 liters requires 4-5 tablespoons of sugar.

We fill the entire jar, cover with a lid and shake. Leave for 20 minutes to let the cherry juice.

Put a towel in a saucepan at the bottom and put jars of cherries in sugar, cover with lids. Fill the pot with water. We sterilize the jars after boiling water for 15 minutes.

At the same time, we put on the kettle. You may need boiling water if the cherries are low on juice. The liquid should cover the berries. Therefore, after 15 minutes we look at the banks. If the juice has not covered the berries, pour boiling water. As you can see in the photo, the juice did not cover all the cherries. Therefore, we added a little boiling water.

Roll up the jars of pitted cherries and wrap them until they cool completely.

You can store such cherries for more than a year in a dark, cool place. Successful blanks to you.

How to roll cherries in their own seedless juice with sugar and sterilization was told by Maria Ageeva, recipe and photo of the author.

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!

Cherries are rolled in their own juice for the winter without seeds, without sugar and without additives. The blank is unique, it consists of 100% of the fruit part. Safety is ensured by sterilization in boiling water.

Tinned cherries in their own juice are obtained with a characteristic pronounced sourness, rich in taste, dark and aromatic. The product is in demand in cooking, it can be used to make fillings for dumplings and pies, cakes and pastries. Suitable for compotes, jellies and sauces. Sweet tooths can add sugar or honey to their liking and enjoy tea drinking on winter evenings.

Total cooking time: 20 + 3 hours for infusion / Yield: 0.5 l

What do you need? Pitted cherries - 500 g.

How to cook cherries in your own juice

I wash the cherries in cold water, remove the leaves and stalks. I go through, getting rid of the damaged and spoiled, leaving only the ripe and juicy. In order for the berries to give more juice, I recommend keeping them at room temperature for a while, not in the refrigerator.



I take out the bones. You can use the device in the garlic press or resort to other available tools: hairpin, pin, bamboo skewer, toothpick. The work, although painstaking, is extremely necessary for this method of harvesting. Since we have a recipe for sugar-free cherries, the presence of seeds is unacceptable, the workpiece simply will not stand, it will blow up the lid. I advise removing the pit over a bowl to preserve the cherry juice.



Be sure to sterilize the container for seaming and lids, in any convenient way (over a pot of boiling water, in the oven, in the microwave, etc.). I put the pitted cherries in the jars, filling to the very top. The berries should be packed tightly, it is possible with a small slide. I cover the filled jars with clean lids and leave for 3 hours at room temperature for the juice to stand out.



The next step is sterilization. To do this, I pour cold (!) Water into a saucepan, put a piece of cotton towel on the bottom for more secure fixation. I put the jar and bring it to a boil. The water should almost reach the neck of the jar, but not get inside when boiling. I sterilize it for 20 minutes from the moment the water boils in a saucepan (if the can is 1 liter, then sterilize it for at least 25 minutes). The boiling should be even, but not violent, so that the spray does not in any case fly under the lid.



After boiling in boiling water, the cherries will settle and release the juice, which will completely cover the berries. Very carefully I take the jar out of the boiling water. Immediately seal with sterilized lids. I turn it upside down and wrap it tightly with a blanket. I leave it in this form until it cools completely, and then put it away for storage.

The twist is sterilized with boiling water, so well worth it. Cherry contains a lot of natural ascorbic acid, which ensures its storage without additional preservatives such as sugar or citric acid. But in warmth and when exposed to sunlight, the berries can still ferment, so it is better not to risk it and ensure proper storage conditions. After cooling down, I recommend storing it in a cool, dry and dark place. Shelf life is 1 year.

Cherries in their own juice for the winter will decorate dessert dishes and are just perfect as a bite to tea. Seasonal fruits allow you to enjoy them only in warm weather, and you really want to extend this pleasure for the whole year. Many recipes allow you to preserve this beauty, turning its unsurpassed taste into a fortified winter delicacy. A small part is lost during hot processing, but, nevertheless, it remains just as useful in canned form.

Cherries in their own juice without sugar with sterilization

The recipe for cherries in their own juice without sugar provides for a sterilization procedure. The number of berries is taken to taste, but it is important that they fill at least 2/3 of the container you have chosen, if it is less, then the finished food will acquire the taste of compote.

Preparation:

If cherries settle during sterilization, then the jar needs to be replenished with new berries to balance the proportions.

Cherries in their own juice with sugar with sterilization

To cook in your own juice with sugar, you need to pick a lot of fruits, half of which will go for canning, and the other for juice. The number of berries plucked is taken to taste, while sugar is calculated from the volume of cherry juice obtained. For 1 liter of squeezed cherry liquid, you need to take 300 grams of sugar.

Preparation:

Cherries in their own pitted juice

For those who want to feast on red berries in winter without taking out the seeds, an easy recipe is presented: "Cherries in their own seedless juice." It is clear that the bones still need to be removed, just before canning. For the removal of the cherry core, there are now many devices that facilitate this process. The round berry does not lose its shape and remains aesthetically attractive outwardly. For 1 kilogram of red ripe seedless berries, you need 300 grams of sugar. However, you can adjust the sweetness according to your preferences. Sterilization of cans with contents usually requires seeds with seeds, and this without a core cherry in its own juice without sterilization.

Preparation:

In this recipe, pitted cherries do not need to be sterilized. .

Cherries in their own juice in a slow cooker

Cherries in their own juice for the winter, cooked in a multicooker, turns out to be unusually tasty. For such a drug, you will need 1: 1 ingredients, namely, the number of cherries will coincide with the amount of sugar. On the example of this recipe, 1 kilogram of berries and sugar are taken.

Preparation:

Cherries in their own juice for the winter for each recipe are different. The proportions of the ingredients give their own special flavor. Even the cherry variety you choose affects the harvest. Therefore, sugar should be disposed of as you please, if this is not the first time you have been doing such preservation for the winter. Have a nice meeting of cold weather with cherry preparations!

If you are looking for an interesting recipe for cherries in your own juice - look at the options on the website. Preparation of conservation will take from half an hour. And the result will not leave you indifferent. Try recipes with sugar, the addition of vodka, cooked in the oven and slow cooker. And also a unique recipe without any additives!
Like any berry growing in our gardens, cherries are rich in vitamins. It has a beneficial effect on the cardiovascular system. However, cherry pits contain substances that are harmful to the human body. Therefore, it is necessary to make sure that children spit them out, and do not swallow them with the berries.
Only very ripe cherries are suitable for preservation. It must be sorted out and washed. Remove extraneous debris in the form of twigs and leaves. It is also recommended to remove the bones.

The five most commonly used ingredients in recipes for cherries in their own juice:

Multicooker recipe:
1. Put pure cherries with removed pits together with granulated sugar in a multicooker bowl.
2. Let it brew for at least five hours.
3. Then turn on the extinguishing mode for one hour.
4. Distribute the treat into sterilized jars.
5. Store in a cool place.

The five fastest recipes for cherries in their own juice:

Helpful hints:
... The berry closed in this way can be used as a decoration for confectionery products, added to ice cream and cocktails.
... The more sugar is added to the workpiece, the thicker the syrup will be.
... The harvesting will turn out to be more original if you use other berries at the same time as cherries.
... Cherry syrup can be added to teas instead of sugar.