Summer has finally come, and the first thing it will give us is juicy, ripe, fragrant strawberries. I would like to enjoy its taste longer, but, unfortunately, strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways so that this berry spoils you all year round reminiscent of hot summer days.

Classic recipe

This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and for sure many of our readers know it from their mothers and grandmothers.

For such a compote, you will need the following ingredients (based on 1 three liter jar):

• water - 2.5 liters;
• strawberries - 600-800 grams;
• sugar - 1 cup.

Wash the jars very carefully and sterilize them. It is done like this: in large saucepan or a deep bowl is filled with water and put on fire. When the water boils, put a special stand on the pan. It can be easily replaced by two flat boards placed parallel to each other at a short distance. A jar is installed on them upside down so that steam freely penetrates into the neck.

Choose your strawberries carefully

At the same time, roll-up lids are placed on the bottom of the pan. They should also be sterilized. The whole process will take about 10 minutes. The jar will be covered from the inside with condensate, which, having concentrated, will begin to flow in streams along the walls. At this point, you can remove the bank.

While sterilization is in progress, wash the strawberries and remove the stems. Place the berries in jars about 1/5 - 1/6 of the volume. The more berries in the jar, the richer the compote will turn out.

Pour boiling water into jars (carefully so that the glass does not crack), and leave for 10-15 minutes. After that, close the neck with a special lid with holes and drain the water into the pan. Add sugar, about 1 cup per jar. You can add 1.5 cups to make the compote sweeter.

Bring the compote to a boil so that all the sugar dissolves, pour the berries in jars over it, and roll them up with lids.

Please note: modern seaming machines are a very convenient device. In order to properly roll cans with their help, strictly follow the manufacturer's instructions, because each model has its own characteristics.

Turn the rolled jars upside down, place on a flat surface and leave for 1-2 hours. After that, lower them into the basement or put them in another cool warm place.

What do you need to prepare?

Compote without sugar - a dietary product

This compote recipe garden strawberry and will cost less, and is suitable for those who suffer from diabetes or follow their figure. In this case, the berries do not need to be measured in kilograms, they need to be put as much as will fit into the jar. Therefore, dishes and lids must be prepared with a margin.

Banks must be sterilized before canning.

1. Rinse the strawberries, remove the sepals and inspect carefully. You will need only undamaged, whole berries for canning.
2. Lay the strawberries out on a clean, dry towel. When it dries, put it in jars, previously sterilized or scalded with boiling water.
3. Pour boiling water into jars with berries, cover with pre-boiled lids. Take a saucepan, lay a wooden grate or a rag folded several times on its bottom and place jars on top. Thus, they will not slip and come into contact with the pan.
4. Pour water into the pan so that it reaches the shoulders of the jars. Bring to a boil over medium heat and sterilize for a few minutes. Remove without moving the lids and roll up.
5. Cool the banks. To do this, dip them in warm water, and gradually add cold water until the jars are completely cool. After that, turn the jars upside down and check for leaks. If everything is in order, take the compote to a cool dark place.

It is better to close such compote in smaller jars. Thus, the sterilization time will be about 10 minutes for half-liter jars, and about 12 minutes for liter jars.

Recipe with citric acid

In this recipe, citric acid acts as a natural preservative, so sterilization is not required.

You will need the following products (based on a three-liter jar):

• 400 grams of strawberries;
• 300 grams of sugar;
• 1 teaspoon citric acid.

For such a compote, berries need to be prepared in a special way. First, the strawberries must be fully ripe, but firm and undamaged. Secondly, all berries, even small ones, must be cut in half, and very large specimens - into 4 parts.

Citric acid will give the compote a rich color.

Prepare sugar syrup. Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.

Place a jar of berries on a metal surface so that the glass does not burst from boiling water. First, pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The container will warm up, and you can no longer be afraid of cracks. Then pour in the remaining syrup.

Roll up the jar, turn it over and wrap it with a thick cloth. For this, an old jacket, bedspread, warm blanket is suitable. Compote needs to cool very slowly so that the berries have time to soak in syrup and citric acid.

After the compote has completely cooled (this may take a couple of days), send the jars to a cool, dark place where they can be stored until spring.

Citric acid will help the drink acquire and maintain a bright, rich color and slight sourness. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint to the berries - regular or peppermint.

Compotes - assorted: we combine strawberries with various berries and fruits

Strawberries are not only tasty, but also useful berry, and it is these qualities that we want to preserve for the winter. They can even be multiplied by canning strawberries paired with other fruits. For example, strawberry-apple platter is very popular, you can often find it on store shelves. This combination is very harmonious, healthy and sure to please the kids.

Based on a three-liter jar, you will need:

• strawberries - 1 glass;
• apples - 3 pieces;
• granulated sugar - 1.5 cups.

For such a compote, apples of any variety are suitable. Rinse them thoroughly, peel, remove the seeds, cut into slices.

Arrange the berries in sterilized jars, pour boiling water over them, and after 10 minutes pour them into a saucepan. Add sugar, chopped apples, boil for 7 minutes. Pour into a jar, roll up, turn over and wrap for 3 days.

Try making a strawberry and orange compote. You will need:

• 5 kg of strawberries;
• 1 liter of water;
• 400 g of sugar;
• 2 oranges;
• 4 g citric acid.

Boil water, add sugar, and boil. Stir thoroughly until the sand is completely dissolved. Peel the strawberries, wash the oranges and cut into slices. Put everything in a saucepan, pour hot syrup over it. Add citric acid and cook for 20 minutes. Pour into jars, roll up and set to cool.

For assorted compote, in addition to strawberries, many berries and fruits are suitable

Assorted strawberries, raspberries and wild strawberries are also very tasty and healthy. For 3 liters of water, take 3 cups of berries, 1 cup of sugar, a teaspoon of citric acid. Sort and clean the berries, pour over with boiling water, let the water drain. Pour water into the pan, add sugar, boil for 5 minutes, add citric acid.

Put the berries in another saucepan, pour hot (about 60 degrees) syrup, close the lid and let it brew for 15 minutes. Boil, pour into jars, roll up.

Video about making strawberry compote for the winter

This easy-to-make strawberry compote will remind you of summer on winter evenings. This drink can also be put on festive table and serve for breakfast, lunch or dinner. Share your cooking recipes with us in the comments. Bon appetit and comfort to your home!

Compote from berries or fruits for the winter (a simple recipe)

cherry compote

Berries in compote are firm and juicy. This compote, prepared for the winter, turns out to be concentrated, it can then be diluted by half or a third with water.

From what to close the compote

• Berries or fruits - fill half the jar;
• Sugar - 300 g per liter of water formed from blanching berries;

How to prepare compote for the winter

1. select ripe berries or fruits of good quality. Fill sterilized jars halfway with them;
2. blanch berries - fruits: pour them with boiling water (up to the neck of the jar). Let it brew for 10-15 minutes. Drain the water into a saucepan, measuring how many liters of water it turned out, and add sugar according to the recipe. Boil the syrup, stirring so that the sugar dissolves and the water boils for 5 minutes;
3. pour berries with syrup and roll up jars with sterilized tin lids;
4. store in a cool, dark and dry place.

Features of preserving compotes and taste

This method of harvesting berries and fruits for the winter does without sterilization and more vitamins are stored in the fruits. And the owners have less trouble. Especially in the current heat.

How to cut apples into compote

If you have apples- cut them into quarters, remove the core. It will be very tasty to add a handful of regular apple compote to apple compote. mountain ash. Or chokeberries. They need to be frozen overnight or overnight in the freezer to remove bitterness). And you can cook a spicy spicy apple compote with slices sweet pepper. At first you won’t even understand - what is it that you ate? Unexpected and very tasty.

What can be added to apple compote

In addition, delicious apple compote for the winter can be prepared with grapes, sea buckthorn, wild rose, dogwood or hawthorn(how to peel a hawthorn, you can see in the recipe for hawthorn jam). Other delicious berries fit too.

What grapes are better to take for compote

If you are preparing grape compote, sweet and sour varieties are better, otherwise it will turn out to be insipid, cloying. To give a pleasant taste to such a sweet grape compote, you can acidify it. lemon juice or combine with other sour berries or fruits (preferably apples). Grapes can be put into jars directly with tassels, but then it will turn out to be more tart (bite off a piece of a twig - you will understand). Not everyone likes it, and not everyone will find this method aesthetically pleasing. However, it is fast and convenient.

Assorted compotes

Prefabricated compotes are also good - assorted black, white, red currants and cherries.

In winter, it's so nice to open homemade blanks!

Very tasty and intricate berry assorted compotes: what berries are, we throw them into the jar: currants of all kinds, gooseberries, cherries, blackberries, raspberries, mulberries (mulberry, and white, and red, and black), chokeberry, shadberry, honeysuckle, strawberries, strawberries, blueberries and various others berries available to you. It's nice to then scoop out the berries with a spoon and guess what it is.))

Gooseberry can be closed with orange. Fill half of the jar with gooseberries mixed with the rings of 1 orange (cut off the buttocks from both sides of the orange and cut into rings, right with the peel). Get very tasty and fragrant compote gooseberry with orange.

What else can you make a delicious compote from?

Plum compote - delicious homemade

Good compote prepared according to this recipe from nectarines, peaches and apricots(you can remove the bones from them and preserve them in halves). Photo and recipe of canned nectarine compote. From pears or pears with apples.

That is, almost all berries and fruits can be preserved according to this simple recipe compote.

If you cook compote from red currant, you can throw berries into a jar right on the branches, if you are too lazy to pick them. It will also be delicious.

How to use concentrated compote

Then be sure to dilute the compote with some water, they turn out to be very thick, concentrated and due to a large number toppings, and heavy syrup.

Drink to your health!

Blanks with compote are stored for a long time and without problems in a regular pantry.

By the same principle, without sterilization, you can cook delicious pickled tomatoes with grapes (recipe).

How long can you store cherry, cherry, peach and apricot compote

Cherry, peach and apricot compotes with pits, it is better not to store for more than 1 year, harmful substances begin to be released from the pits at this time. Shelf life of cherry, apricot and peach compote pitted more than 2-3 times.

Compotes without sugar

If you do not have sugar, you can preserve berries without sugar (recipe for cherry compote and recipe for apple compote). And more - (technology and table, fruit-berries: apricot, actinidia, cherries, cherries, honeysuckle, strawberries, strawberries, cranberries, lemons, currants, blueberries, raspberries, gooseberries, plums, cherry plums, peaches, nectarines, apples and others) .

Good luck to you and bon appetit in the winter!

Bon appetit!

Summer...Heat...I don't want to do anything, but I need to. But in winter it will be cool to enjoy the aroma and taste of natural fruits and vegetables. The best way force yourself to do something - think about loved ones for whom you will do all this: children, husband, pets. Yes, yes, I once had a cat who adored canned cucumbers and tomatoes, and now the dog eats it all for a sweet soul (if after us remains, of course).

Ingredients

• Sugar
• Banks
• Cherries, apples (for example)

Today we will close compotes. More specifically, continue
To begin with, let's prepare jars, best of all 3-liter. Preparing the jars comes down to the fact that they need to be thoroughly washed and rinsed under running water. Everything! You can start stocking up.

And while good, not lazy housewives drink valerian, undergo rehabilitation courses with a psychologist and continue to sterilize jars over a kettle or in the oven, I will tell you why this is not necessary.

Okay, let's say you sterilized the jars, put on a white coat, a cap or a scarf on your head, a sterile mask and gloves, kicked out the children, husbands and animals from the kitchen, closed the window tightly (well, so that the dust would not fly) and .... And in a sterile jar with sterile gloves, you begin to lay non-sterile products and spices. So why, one wonders, should the jar be sterile?

So let's not invent extra work for ourselves. Let's start with the conservation process. The jars were rinsed, the cherries too, we put berries in each jar for a third of the jar or a little less. Pour water into a large saucepan at the rate of about 2.5 liters per 3-liter jar, add 200-250 gr. sugar, put to boil. At this time, scald the lids with boiling water.

As soon as the water with sugar boils, pour it into a jar of cherries and immediately close it. We turn the jar upside down and tightly wrap it with something warmer - for example, a fur coat. And you don’t have to worry about fur - any will do: sable, mink, snow leopard and even faux fur. Or just a warm coat from past collections, not necessarily from fashion designers. You can even take a simple padded jacket or an old blanket - the main thing is that heat is well kept under them. It is very important! Because the pasteurization process takes several hours.

Well, how? Just? Yes. Fast? Undoubtedly. Scary? Probably for some, yes. For those who continue to do it the old fashioned way: puts the pasteurized compote in a pot of boiling water, then takes out the jar, hot water, flowing down from the walls, drips onto the cat spinning underfoot, it rushes around the kitchen with a wild cry, turning everything and everything in its path , including the jar just pulled out, you collect the pieces, cherries, wash the floor, sticky from juice and sugar, and start all over again.

As you know, you won’t get rid of fear so quickly, so we do this: this year you continue to make compotes in your old way. Everything except for one jar, which you label somehow. And when you have only 2 cans of compote left and you make sure that, having stood all winter, our compote according to the new method has not exploded, has not become moldy or sour, open both cans at once !!! Pour compote into two different glasses. Do you try the “old” first - is it delicious? Of course, in early spring, during a lack of vitamins, everything is delicious. Then you take a sip from another glass, close your eyes from pleasure and ... Where did the dank slush outside the window go? Summer is around you again, heat, butterflies flutter, birds sing, the heavy smell of summer flowers, the sea, dust makes you dizzy ... The aroma and taste of summer is completely preserved in the new compote. And the vitamins are teeming with it!

So you can make compotes for the winter from almost all berries and fruits: apricots, plums and peaches free from stones, apples and pears - cut into slices. And it is not necessary to make compote from one type of fruit - throw everything you find in the garden into a jar, then each jar will have its own original taste. For example, I added currants to some jars of cherries, raspberries to others, a few leaves of lemon balm and mint to others, and a little bit of all of this to fourth.

And what to do with inverted and wrapped banks? After 8 - 12 hours, open them and wait until they cool completely, after which you can hide in a closet or wherever you store conservation. BUT! You can not proudly be called a lazy person and do it all yourself. For such purposes, there is a husband who, in fact, will then drink all these compotes. Just don’t tell him like that: like, I tried for you, but you, such and such, don’t help anything .... Better like this: “Darling, you are such a strong man!!! And so smart!!! Can you move all the banks to the closet?”

Tomatoes are on the way - we will make them just as quickly and without any hassle.

You can preserve fruits for the winter not only in the form of jam, but also in the form of compotes. Closing the compote, you get both a refreshing drink and delicious fruits or berries. The Country of Soviets will tell you how to close the compote for the winter.

In principle, closing compote is very simple: fruits or berries are simply boiled in water (usually with the addition of sugar, and sometimes spices), then the resulting compote is poured into prepared jars, sterilized and rolled up. But the cooking time and the amount of sugar for different fruits and berries may vary, so we will share specific compote recipes.

Strawberry compote

Strawberry compote is very fragrant and tasty. But you won’t particularly enjoy strawberries from compote: after cooking, it loses its appearance and taste. To close the strawberry compote, we will need (based on a three-liter jar):

• water - 2.5 l
• strawberries - 600-800 g
• sugar - 1 tbsp.

Compote jars are thoroughly washed and sterilized. We sort the strawberries, wash and remove the tails. We put strawberries in prepared jars, filling about a fifth or sixth. The more strawberries in the jar, the richer the compote will be.

Bring the water to a boil and pour jars of strawberries with boiling water, cover with lids and leave for 10-15 minutes. Then we drain the water from the cans into the pan through a special lid with holes. Add sugar to the compote, bring to a boil, pour compote and roll up.

We turn the jars upside down to cool, and after about an hour we remove the strawberry compote for storage in a dark place.

Cherry compote

If you close cherry compote correctly, it will have a rich and rich taste. To close the cherry compote, we will take:

• cherry - 3 kg
• water - 1.5 l
• sugar - 750 g

We sort the cherries, remove the stalks and carefully wash them in cold water. Only firm, intact berries are suitable for compote. Let's talk about cherries.

Pour sugar into a saucepan, add water and boil for strong fire until boiling. Sugar should be completely dissolved.

We thoroughly wash the cans for conservation and dry them (best of all in a warm oven). We put cherries in jars and pour hot syrup over them.

We sterilize the jars for 5 minutes, then immediately roll them up with boiled lids and put them upside down to cool.

Raspberry compote

Raspberry compote is good because it does not need to be boiled: tender raspberries do not withstand long cooking, so the poet simply pours it with water and sugar. To close the raspberry compote, we need to take:

• water - 2.5 l
• raspberries - 1 kg
• sugar - 0.5 kg

We sort the raspberries, remove the stalks, rinse and very carefully dry them with paper napkins.

Pour sugar into water and bring to a boil. Boil until the sugar is completely dissolved.

Pour raspberries with hot syrup and set aside for six hours. Then pour the syrup into a saucepan and boil. Raspberries are laid out in jars and poured with boiling syrup.

We pasteurize jars with compote (10 minutes for half-liter, 15 minutes for liter) and roll up.

Gooseberry compote

Closing gooseberry compote is as easy as raspberry compote: the berries do not need to be boiled, they are simply poured sugar syrup. To close the gooseberry compote, we need (based on a two-liter jar):

• gooseberries - 1 kg
• water - 1 l
• sugar - 0.5 kg

To prepare compote, you need ripe, but dense berries (soft ones will boil easily). We prick the gooseberries with a needle and lower them into the hot water(temperature approx. 70°C).

We prepare syrup from water and sugar: heat until the sugar is completely dissolved. We put the berries in jars and pour hot syrup over them. We sterilize the jars (8 minutes for half-liter, 10-12 for liter, 15 for three-liter) and roll up. Instead of sterilization, you can pasteurize at 90°C (15, 20 and 30 minutes respectively).

Bon appetit!

Most of us remember our childhood from our grandmother's compote: tasty, bright, fragrant; sometimes hot, like the high summer sun, and sometimes icy, like the first breath of winter. The masters of making this drink have their own secrets that are not subject to publicity, and we are ready to draw your attention to ours, so that you can prepare an amazing compote and enjoy it with the whole family on wonderful winter evenings.

A bit of history

Despite the fact that compote is now recognized as a traditional dessert drink that accompanies any feast, it has only recently appeared in Russian culture. It's hard to imagine that French chefs started cooking it first! The drink was more like a fruit puree and was used to satisfy hunger rather than thirst. Our practical ancestors also experimented and added cereals to the berry thick, however, hardly anyone will turn to this recipe today, because the most delicious selection you will find with us! Just imagine how you will enjoy fruit and berry compote on a winter evening, which will remind you of summer days and warm you with this warm memory.

fruit experiments

Prepare compote for future use so that it is enough for at least one season, and this is at least a dozen cans! Imagine the embarrassing situation you will put your family members in, who one day will find that the cellar is completely empty! Do you want to learn a trick to double or triple the supply of compote? Add just enough sugar to make the drink not just sweet, but cloying, and dilute it with water. If you want to enjoy the natural flavor, don't add sugar at all. Vitamin drink with sourness is just what you need in the winter cold.
Do not worry about the safety of compote: thanks to the sterilization of cans, which, by the way, can be done in several ways, the drink will not be lost. Pour hot compote with finely chopped fruit into glass containers and immediately twist. Do not be afraid to experiment and achieve a rich color when mixing several components, and most importantly, do not boil the drink for too long, otherwise the fruits and berries will lose their shape and look, to put it mildly, not appetizing. Do not want to eat boiled fruits from compote? Do not try to throw them away, but make an open sand cake, which will be a great addition to the divine cooling drink.