Cherry dishes recipes for the winter. Canning, drying, freezing and other methods of cherry blanks for the winter

Cook compote from sweet cherry for the winter

Here everything is the way, as it is usually only easier. As the sweet cherry itself is very sweet, sugar does not require a lot. But, despite the fact that cherries do not have a special raisher, as, say, Cherchev, compote is tasty. Especially of the bright varieties that also look pretenses in compote, because they almost do not lose their pinkish color. So, we wonder the berries without closing the water. We take them from the calculation so that they take half a bottle or cans. We are well a sweetheart, remove all the litter.

Step 1. We move and promotion thoroughly cherry

We will tear off all the tails. But leave the bones, otherwise they do not get compote, and Cashitz. Now I will solve the question of sugar. We put 4 tablespoons on a liter jar, although everyone does to their taste. To add a little kissing, you can add or other berries, or drop a bit of lemon juice. Then we scatter boiling water (and it is possible to traditionally sterilize, for a couple) banks in which compote will be flooded, and the covers (twisting), which we will roll.

Step 2. Intrinate banks

We will put water on gas. Right into it sugar and when it all boils, to the jar, where the berries are already located. Do not hurry to close how it can be done with the cherry (as you remember, it is even without sugar, but sterilized, just for the whole winter)! Here you need to send banks, covering them with covers and putting in a saucepan with hot water. We bring to a boil, and from the beginning of boiling sterilize a liter jar of 15 minutes. Especially this will be relevant if you add a bit, say, Red Vintsy! For even greater expressiveness, you can add vanillars, melissa a couple of leaves or mint.

Step 3. Making Compote

Cherry in its own juice - step-by-step cooking with photos

No, you did not hear. I understand your embarrassment, but I want to assure - it turns out a great thing. It can go like a blank for drinks, and for the stuffs of different, and as a separate meal. It is important to observe the proportion of sugar and something like that would make the taste even brighter. It's good here and the gooseberry would be, and red currants - literally the fourth part of the can add. So, we need to laure the berries and go through well, tapping the tails and removing rotten copies.

Step 1. Remove the tails and my

Then I will fall asleep a skewer with sugar (how much to put it? It depends on whether you will add something flat, or you love sweet. I put a 2.5 cup of sugar on a kilogram of berries, while dripped a little lemon) and put it. But do not stand, the sweet cherry is a tender young lady, just that - immediately over her flies flies. So, the berry juice will start very quickly and very much, it literally floats in it, as in compote.

Step 2. I fall asleep sugar to let juice

We use the moment and send Cossacks all this. As soon as the berry boils, we remove the fire as much as possible - the process of laying juice and sugar is important. Cook for a long time, but not like jam. As soon as a little thickens and change the color to such a pleasant shade that you see in the photo, you can close in the jars! It will all be delicious as honey, only with a cherry tint.

Step 3. We welcome on weak heat and ride into banks

Making a delicious cherry filling

Yes, when I open the jar in the winter with such a filling, I get upset - well, why so little closed. After all, with such a cherry (specially you can deal with bones) Gorgeous pies bake, delicious cakes are obtained and chazz! And dumplings? And pasta, filled with cherry filling? In a word, not to consider everything that you can with the participation of such a kind of preservation from cherries get. Here we put a sugar slightly more. That is, a kilogram of grams of 500. The process is almost as in the case of cherries in its own juice, but we will cook longer.

Step 1. Add more sugar and welcome longer

Cook a cherry on a small fire, but do not cover the lid! And then it turns out pure water porridge. Meanwhile, the berry on the filling for pies should turn out to be amber. Yes, so as not to fall apart, and the bridal remained, the truth is very thick, like syrup. That is, you do not get tired of glance in the Casanes, yes good, but gently mix the berries. She, her berry, beautiful and tasty! In the hot form, close in sterilized banks and leave the top to get cool.

Step 2. Stuffing for pies is ready

How to cook an appetizing jam from sweet cherry for the winter?

What a delicious and original amber jam is made of sweet cherry! You can compare it except with honey, as I already wrote above! There are several options for its preparation - in pure form, with other berries. I will give two recipes, but in each of them you need to make the same procedures - wash the cherry, clean from the garbage and tails, you can remove the bones (but it is more for the jelly option). Here I put 700 grams of sugar per kilogram of berries. I fell asleep with a cherry and immediately put on fire. Juice went? Shipping 10 minutes, stirring well. We give cool, then again 10 minutes boil. You can add a kardamon a little or another spice. In short, syrup should not flock on the nail to remind Honey. Close hot into sterile banks.

The second recipe, tested by me, is preparing the same as the previous one, but then I reported to the strawberry remaining from strawberry jam. That is, the berries of strawberry fresh, I cooked with cherries, just longer the process was going - I wanted something like that as a confiture it turned out.

Step 1. We connect strawberries with sweet cherries and cook

But cook is not like the usual - here when the juice went, cook, not turning off until everything thickens. If you want, you can remove the bones, then you can grind at all and do something like a marmalade! Yes, and close everything in dry sterile banks. If there is a cold place, you can not even close the lids - cover with a napkin paper, folded fourly, and tie a rope.

Step 2. Cook for a long time until it thickens

What else can be made of cherry? Much! Fastille, marmalade, juice, jelly, dried (delicious, it is necessary only to remove the bones, they will prepare faster) or dried. In a word, we celebrate the winter of allums, she will say "Thank you", without fail!

Summer time is a wonderful time: in the garden and on the shelves in stores a huge selection and. Many people have June - a loved one, and all because during this period she slews on the trees of the harvest. And it seems to have time to come to the dump, but still with the onset of cold weather, you remember this juicy berry. In this article we will tell you what can be done from, recipes will be simple and even a newcomer can cope with them.

Freeze

Correctly freezing the cherry, you can save all the vitamins and trace elements for a long time, which are contained in this delicious berry. First you need to decide in what form you will eat a sinner in winter - with bones or without. With bones perfectly suitable for compotes and other drinks, and without - for filling in pies or dumplings.

If you decide to freeze in pure form, then the first thing you need to select high-quality fruits - damaged or surrounding for storage in the freezer will not fit. Selected sweet cherry washed well, all the fruits and leaves are removed. Before sending to the freezer, it must be good to dry. Washing, dried berries Place on a wide dish, it is desirable that the berries do not come into contact with each other. For freezing, it is enough 3-4 hours in the freezer. After complete freezing, the berries can be packaged at a convenient to the container and send to the freezer before the onset of cold weather.

Important! In order for frozen berries for a long time to save their fragrance and taste, follow the rules for storing them in freezers: store in hermetic packaging, meat and fish products aside from berries, try not to repeated frosting products.

Another variant of the cooking of sweet cherry for the winter includes recipes for frost berries in their own syrup. The cooking technology is somewhat more complicated than the previous recipe, but in this form you can indulge your households with delicious sweets from cherry. From selected and washed berries you need to prepare syrup. On 1 kg of berries, there are 4 glasses of water and a compatible sugar. The container with the ingredients put on fire and give a cherry to blanch for 5-7 minutes.

Drying

The dried sweet cherry is not such a frequent guest on the table in the winter time, however, even in the form of dried fruits, it has a pleasant taste and contains a large number of vitamins and trace elements. The easiest way to use the electric dryer. However, if you do not have it, do not despair. With the help of the oven you can prepare a cherry drying for the winter.

First of all, the berries need preliminary preparation - to accelerate the drying process, they are punched with boiling water and slightly cut the skin in several places. Next, they are placed in an electric dryer or oven. The temperature at which the process will flow should not exceed 70-75 ° C. If you dry in the oven, the door must be open. The time is such a drying - 16-18 hours. Check the preparedness of the fruit is very easy - the finished drying has a burgundy, almost black color, when pressing does not highlight juice and it does not stick to the hands at all.

Did you know? The most ancient canned product was found by archaeologists in Egyptian pyramids. It was a clay vessel, the cover of which was sealed by a resin. Inside was canned duck meat in olive oil. The age of the canned food found more than 3 thousand years.

It is very important to properly store the cherry in the form of dried fruits - it is best to use glass jars, in which gently, in a dense row, are laid fruit. From above you need to close the lid with the holes. Banks are stored with dried fruits in a cool and well ventilated room. Periodically, it is necessary to inspect the workpiece on the subject of bugs and worms. Finding such lovers of cherries - do not hurry to throw it out. Quite reheated in the oven and microwave.

Preservation

Canning of sweet cherries for the winter - a great way to keep a summer part of the summer on a cold winter day. There is a huge set of cherry cooking recipes, let's study the best of them with you.

Jam

Cherry jam is one of the most popular winter deals. There is a huge number of ways to prepare: with bones or without them. We will tell you a lightweight recipe for the preparation of a very tasty jam made of cherries with a bone. From the ingredients you will need:

berries - 1 kg;
sugar - 1-1.2 kg;
vanillin is a pinch.

Ripe berries are selected in the jam, spoiled and rotten cleaned. In the pan shift the berries, fall asleep with sugar and gently stirred. In order for the sweet cherry of the juice and appropriate with sugar - add vanillin and give it to lie 2-3 hours. After that, they put a saucepan on a small fire and, periodically stirring, boiled. Sweet foam will appear in the cooking process - it must be removed. Jam is boiled for another 2 hours, but the fire must be slightly increased. Check availability Easily - in the finished form there should be a syrup consistency. The welded jam is bottled into sterilized banks and is removed into a warm place for storage.

Compote

Lovers of delicious drinks will have to the soul of our compotion recipe from sweet cherry for the winter. To compote for all, the proportions are designed for three-liter banks:

cherry - 5 glasses;
sugar - 1.5-2 glasses;
water - 3 liters.

The cherry is washed, spoiled fruits are taken, the frozen is removed. In a pre-sterilized jar, berries are poured and on top are poured with boiling water. The jar with berries leaves for 15-20 minutes. Then the water is poured into a separate pan, covered with sugar from above and put on fire - the cherry syrup will be cooked. Syrup will be ready when sugar is completely dissolved. Berries in the jar are again flooded with ready syrup and topped with a lid. To the full cooling of the compotation of the banks put on the lids up.

Important! If the technology of cooking your billets provides sterilization of cans in a large saucepan, then so that they do not crack in the cooking process - the bottom of the pan is stuck with a dense towel.

In its own juice

There are two options for preserving cherries in their own juice - with preliminary sterilization and without it. We will tell you about both. Recipe in its own juice with preliminary sterilization (on a 1 liter jar):

cherry - 700-800 g;
sugar - 100-150 g;
water - 500 ml.

Berries are carefully moved and washed under running water, the frozen is removed. Berries and sugar are filled with a sterilized jar, on top of boiling water. Next, the cans with sweet cherries must be sterilized. The prepared banks are laid into a large saucepan on the bottom, they are poured on top and boiled for 15-20 minutes. After sterilization, the cherry will let his juice and it can be sealed with a lid. Up to full cooling, the cans roll down the lid down. Recipe in its own juice without sterilization:

cherry - 2 glasses;
sugar - 1 cup;
lemon acid - 1 teaspoon.

Selected and washed berries fall asleep into sterilized banks, fall asleep with sugar and citric acid. From above poured boiling water almost to the neck of the cans. As soon as boiling water poured - immediately close the sealant lid. This recipe is very simple, even a newcomer to cope with it.

Jam

It is perfectly suitable for the filling of pies and buns. We suggest you to cook came to the following recipe:

berries - 2 kg;
sugar - 1 kg.

For the preparation of the jam, you can take a slightly surfing fruit, they are drowned and removed bones. In the saucepan, the ingredients are poured and a little water is added. We begin to cook jumped - first on low heat, gradually increase it. The main thing is not to forget to stir. Pooh is considered ready, when in the process of stirring behind a spoon, a trail remains at the bottom of the pan. The finished delicacy is overflowing into banks and is closed on top with a lid. It is best to store jumped in the refrigerator.

Jam

If in your garden, this summer urged a big crop of cherries, then we offer you to prepare for the winter fruit in the form of jam. For his cooking you will need:

cherry - 1 kg;
sugar - 500 g;
cedar half lemon.

Fruits fall asleep sugar and left for half an hour. During this time, sugar melts, and the cherry will let his juice. Next, the saucepan is put on fire and bring to a boil. While the jam boils - you are stirring it. Cooking fruits are cooled and dislike. You can peat both a blender and manually - with the help of a pitch. Choose a convenient way for you, in any case, the jam will be very tasty.

Water with sugar

This is the easiest view of the winter workpiece - in our recipe from the ingredients only berries and sugar. The fruits are washed, bones and frozen are removed. The proportions on 500 ml of such a "cold" jam make up - 2 cups of sugar and 2 glasses of cherry. The cooking technology is very simple - berries and sugar are laid off by a blender in a homogeneous mass. The finished product is pouring into a convenient container and leave stored in the refrigerator until winter.

Did you know? Wild cherry is used to produce natural dyes. Only the color it gives not red, as expected, and green.

Dried

The cooking technology of dried cherries is largely similar to the preparation of dried. But in this recipe berries will be dried in the fresh air, without the use of electric dryer or oven. First of all, the cherry must be prepared - the selected berries are thoroughly rinsed. It is best to use flowing water. Clear leaves, fruits and remove bones. Prepared berries fall asleep sugar, approximate proportions - 1 kg of sugar per 2 kg of cherry. A sweetness with sugar should stand in a cool place - this is done in order to come out of extra juice, and the berry itself has nutdate sweetness.

The next step will be the preparation of sugar syrup. In water, stir sugar (for 2 kg of cherry, an approximate amount of ingredients is 600 g of sugar and 600 ml of water) and put on fire. Our berries must boil in boiling syrup 6-8 minutes. Be sure to give the fruits to drain extra juice - it will significantly speed up the drying process, well, after - decompose on the counter or tray in one layer. In this form it will be necessary to leave berries for several days, after 3-4 days gently turn each berry on the other side and let them dry out for 7-10 days. Berries must be dried in a dry and well ventilated place. Such a delicacy is stored in exactly the same way as the dried sweet cherry is in glass jars and in a cool place.

Marinovna

Cherry, closed for winter in pickled form, will definitely surprise your household with original spicy taste. In this form, it perfectly emphasizes the taste of meat dishes, and is also an unusual snack for the festive table. Cooking a pickled cherry is very simple, now you will be convinced of this. For convenience, the calculation of spices and marinade for the workpiece is designed for a bank with a volume of 500 to 700 ml, choose themselves, in which it will be convenient for you:

For the preparation of a mixture of spices: carnations, pepper white and pepper fragrant - 3 pcs, bay leaf - 1 pcs, currant leaves or cherry - 1 pcs, mustard white grain - 0.5 teaspoon;
For making marinade: Water boiled - 1 l, vinegar table - 250 ml, sugar - 100 g.

As in previous recipes, the harvesting of cherry begins with its preparation: berries are washed, move, you can leave the frozen on half of the berries - it will give a decorative appearance.

Let's start with the preparation of marinade for blanks. Water, vinegar and sugar are mixed in a saucepan, which put on the stove. While marinade did not boil - periodically stumble it. The jar is stacked with a sweet cherry and falls asleep with a mixture of spices. Try the berries to fill the jar tightly, but watch them not start to press or burst. Banks with berries pour boiling marinade to the top, the main thing is that each berry is immersed in spicy water.

Many hostesses advise pasteurize the blanks after closing. This process is recommended for berries and fruits for which high acidity is characteristic. Pasteurization will take 15-20 extra minutes, but you will be calm that your conservation will continue until the end of winter or even longer. Take a big saucepan and put on the bottom of the cans with pickled cherries. Fill with water to almost the lid and put on fire. After water boils in a saucepan, let banks "booke" for 15-20 minutes. After carefully, get the workpiece and place the covers down.

Canning the summer fruits and berries will help keep the summer particle in each bank. Try to cook the blanks on our recipes and you make sure that the autumn and winter evenings can go much faster and tastier.

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helped

Cherry is one of the most favorite southerners of fruit plants. Wonderful fruits of it ripen before other crops and therefore used mainly in the fresh form. At the same time, a sweetheart is a great raw material for canning.

The fruits of culture are useful to everyone. They contain many sugars, a small amount of vitamins A, C, group B, mineral substances.

An indicator of good berries is not only an excellent appearance of fruit, but also the state of the fruits. If they are dry and lost color, it means that the cherry and the cherry have already been over if they were stored for a long time. Green elastic fruits talk about high quality and freshness of berries. When buying a sweet cherry should be dry, not pressed, dense and shiny.

The sweet cherry is good as dessert, as well as decorating cakes, additives to ice cream, in baking. Late cherry dried, frozen, prepare compotes, jams, jams, fragrant pylons.

Use of cherry

Fans of sweet cherry should take into account that the content of nutrients, such as calcium, potassium, iron, magnesium, phosphorus and flintic acid higher in darker varieties compared to light.

Berries of cherries of dark varieties contribute to strengthening the walls of capillaries, impede atherosclerotic manifestations, help with hypertension and anemia. Cumarins contained in cherry reduce blood clotting threshold, prevent the formation of plaques and thrombus, help in the treatment of anemia. Cherry has an anesthetic effect, helping with rheumatism, gout, arthritis.

Since this berry has a light laxative effect, it is useful for the heart, liver and kidneys. Cherry and cherry juice are effective at cold and high temperature. It is important to eat more cherries in the raw form, since, firstly, the beneficial substances are destroyed during heat treatment, and secondly, with such a treatment, valuable enzyme is lost, contained in dark varieties, which helps to resist caries. The decoction of the fruits of sweet curtains regulates cardiac activity, it is also used with increased irritability and neurosis.

The cherry is the perfect berry for the child, since it contains carotene, vitamins B 1, B 2, B 3 and C. All these substances are very important in the formation of bones and teeth, nervous system and blood formation, moreover, flintic acid has a positive effect on intelligence.

Another important dignity of cherry is that it very effectively helps with various skin diseases - eczema, psoriasis and eels. And to refresh and soften dry skin, you should make a mask from the fruit fruit of sweet cherries mixed with sour cream.

What can be cooked from sweetheart

Compote

Pouring: 1 liter of water - 200-300 g of sugar, 3 g of citric acid.

Berries thoroughly wash, separate from the fruits, put into banks on "Holders", pour boiling sugar syrup and sterilize in boiling water: half-liter banks - 15-20 minutes, liter - 20-25, three-liter - 45 minutes.

With black currant

By 1 kg of cherry - 100 g of black currant.

Pouring: 1 liter of water - 300 g of sugar.

Berries separate from the fruits, carefully wash and put in banks on "Holders". Pour hot syrup and sterilize half-liter banks - 15-20 minutes, liter - 20-25, three-liter - 45 minutes.

Natural

Per 1 kg of cherry - 2 tbsp. Spoons of sugar, 6 g of citric acid.

Berries to separate from the fruits, thoroughly wash and dry.

Prepared berries to put into banks on "Holders", speaking sugar and citric acid, put for several hours in a cold place. After that, banks fill in berries with sugar to the top. Sterilize in boiling water: half-liter banks - 15-20 minutes, liter - 20-25, three-liter - 45 minutes.

Seedless

Per 1 kg of cherry - 1-2 art. Sugar spoons, 3 g of citric acid.

Berries separate from fruits, wash thoroughly, remove bones. Prepared berries put in a saucepan and respect the weak heat to half the volume. Add sugar to taste. Hot mass shift to banks and sterilize: liter banks - 20-25 minutes, two-liter - 30, three-liter - 45 minutes.

In its own juice

Whole and healthy berries wash, dry and put in banks on "Holders". From overwhelmed and crumpled berries to prepare juice, add citric acid to it at the rate of 3 g per 1 liter of juice. Juice to bring to a boil and pour them berries in banks. Sterilize in boiling water: half-liter banks - 15-20 minutes, liter - 20-25, three-liter - 45 minutes.

Natural with sugar

On - 1 kg of cherry, 300-400 g of sugar, 6 g of citric acid.

Well matured berries wash, remove bones. To lay berries in banks, speaking sugar, compact. Lemonic acid dissolve in a small amount of boiled water and add to banks with berries. Sterilize in boiling water: half-liter banks - 15-20 minutes, liter - 20-25, three-liter - 45 minutes.

Natural sauce

Well-overwhelmed healthy berries thoroughly wash, remove bones. From crushed berries to extract juice, filter, pour into enameled dishes and warm up to 70 o C. Add to taste sugar and citric acid. Hot juice pour into jars or bottles and pasteurized at 80-82 o C: half-liter banks and bottles - 15 minutes, liter - 20, three-liter - 30 minutes.

Syrup

On 1 l of cherry juice - 800 g of sugar, 3-4 g of citric acid.

Berries thoroughly wash, remove bones. From crushed berries, extract juice, filter, fill in enameled dishes and warm up, stir sugar and citric acid in it, bring to a boil, remove the foam and pour juice into prepared banks or bottles. Immediately wait. Banks flip up the bottom, put the bottles to the complete cooling.

Use for cooking drinks, compotes, jelly, jelly.

Jam

3 kg of sweet cherries - 0.5 kg of sugar, 1-2 g of citric acid, vanilla sugar.

Self-cherries of whitefield varieties, wash, pour or lower for 2-3 minutes in hot (90-95 ° C) water. Pour the cherry with sugar hot syrup and cook in three receptions for 5 minutes, standing every time 4-5 hours, the last time to cook until readiness. To prevent sugar, at the end of the cooking add citric acid and to improve the flavor vanilla sugar.

Seedless

By 1 kg of cherries - 1.2 kg of sugar, 2 glasses of water, 3-4 g of citric acid, vanilla sugar.

Berries go through, wash, remove bones. Pour hot sugar syrup and cook until one reception is ready. Before the end of the cooking, add citric acid and vanilla sugar.

From the oven

Lithuanian banks fill with cherries, put on a layer with sugar (100 g of sand on a jar). Waiting for the berries will fall, and they still sugar, leaving the edges of the can the thickness of the finger to the edges. Cover the metal lid without gum. Put in the oven and kept at a temperature of 100 ° C for 1 hour. Then turn off the oven, and after 30 minutes, when the banks are slightly cool, take them out of the oven. Insert into the covers the scratching gums, rush banks and wrap - put "under the fur coat".

Jam

Per 1 kg of cherries - 500 g of sugar, 3-4 g of citric acid.

For the preparation of the jam, uses sorts of sweet cherries with painted berries. They need to be flushed, remove bones, add 2-3 tbsp. Spoons of water and respect the mass on weak heat to half the volume. Add sugar and cook until ready. Before the end of the cooking, add citric acid. To pack on banks, hermetically seal.

Jam with Cherry

1.2 kg of cherry - 0.2 l of cherry juice, 1 kg of sugar.

To wash the cherry, remove the bones, pour the berries with hot syrup cooked from the cherry juice and sugar. Cook until you are ready.

With black currant in Czech

Cherry - 1 kg, black currant puree - 1 kg, sugar - 500 g, water - 300 ml.

The cherry wash, remove the bones and boil 10-15 minutes in sugar syrup. Ready berries cast on a colander. Syrup poured into separate dishes.

Black currant wash and tomatifs under a closed lid for a few minutes. Then the berries wipe through the sieve until the puree is obtained. The syrup is mixed with the drainmorerodein puree and boil 10-15 minutes, sugar are added and boiled until readiness. After that, the jam is put with a cherry and boil 1-2 minutes, stirring constantly.

The finished jam is bottled in the prepared banks and pasteurize at a temperature of 100 ° C of about 20 minutes.

Pooked in Czech

Per 1 kg of cherry - 100-150 g of sugar, 2 tbsp. Spoons of vinegar.

Wash the cherry, remove the bones, skip the flesh through the meat grinder, add vinegar and respect the mass by half. Add sugar and cook until ready.

Marmalades

2 kg - 700 g of sugar.

Prepared fruits are passed through a meat grinder. Put in a wide pan and with constant stirring is boiled for thickening. Then sugar sugar and boil once again. The thickened marmalade is hot to decompose into the cooked banks.

In Sakhar.

750 g of cherries with bones or 800 g sores without bones, 100 g of sugar.

Mix the prepared cherry with sugar and put into a liter can, close to the lid and pasteurize at 85 ° C for 25 minutes (cherry with bones) or 35 minutes (without seeds) or sterilize, respectively, 8 and 10 minutes.

Sugar

Per 1 kg of berries - 1.5 kg of sugar, 5 g of citric acid.

The imperishable cherry is boiled in water for 5-10 minutes, while the berries will not be soft. Then the bones are carefully removed, weigh the berries and spend them with sugar. Cook for 3-5 minutes, alternating with cooling for 2 days. For storage lay out in sterile banks and shapple.

Paste

Per 1 kg of cherry - 0.5 kg of sugar.

Wash cherry, free from the bones, put in the oven for 10-12 minutes. Then wipe through the sieve, mix with sugar, respect in the oven to the desired density. Roll out with a layer of 1 cm and dry in the oven or oven with a weak heating.

Frozen in sugar syrup

Sugar syrup: 0.7 liters of water, 300 g of sugar and 3/4 hours. Spoons of citric acid or 3-4 tbsp. Spoons of lemon juice.

Prepare sugar syrup, bring to a boil and cool. Mature, moved and washed berries to put in container, pour cold syrup and freeze.

The cherry, frozen smelting, darkens when defrosting and loses its commodity look. Therefore, it is best to freeze in sugar syrup.

Frozen with sugar

By 1 kg of cherry mass - 300 g of sugar, 3/4 hours of citric acid.

Mature healthy berries wash, remove the bones, crush the pulp with a wooden pestle. Add sugar, citric acid, mix thoroughly, lay out in the container and freeze.

Drying Cherry.

For the preparation of dried fruits, the fruits of unpainted varieties with a dense pulp and separated bone are most suitable. The fruits blanched 5-8 minutes in hot water (90-95 o C), after which they are immediately cooled in cold water and decomposed into one layer on the sines. Begin to dry at a temperature of 60-65 o C, and when the fruits are infected, the temperature is raised to 80-85 o C.

When drying in the sun, after blanching, the fruits are filled with gray for 1-1.5 hours (1-2 sulfur per 1 kg of fruits).

Dried sweet

Syrup: 1 l of water - 800 g of sugar and 10 g of citric acid.

Fruits of unpainted varieties wash, remove bones. To boiling syrup, put a cherry and boil for 8-10 minutes. On the colander to separate the berries from the syrup, to dry and decompose on the sines in one layer. Dry at a temperature of 35-45 about C. Dried fruits tightly put into banks and sod.

The remaining syrup can be used for other types of recycling.

Cherry liquor

6-9 Cherry juice glasses, 3 l alcohol, 3 kg of sugar.

Fresh berries of sweet cherry berries, squeeze juice, mix with sugar, cook the syrup, let's boil two times, takes off the scale every time. In yet hot syrup carefully, gradually pour alcohol, constantly stirring. Then the mixture was then strain through the flannel or better through the filter funnel: flannel - the thick coal - flannel. Put in a warm place so that the liqueur is fill. After that, pour the bottle.

The liquor can be consumed in 10-12 hours, but it acquires the best taste quality with a longer exposure.

Cherish liquor

Clean bottle fill up to 2/3 of cherries, pour to the top and put on the sunny window for three months, time from time to time. Then strain, give to stand, pour into another clean bottle until the middle of the neck, clog and store in a cool place. You can safely sweeten with a slighter before use.

For storage at room temperature, it is possible to quasserize, and then wait.

Storage of cherry

The sweet cherry can not lie - up to 2 weeks at zero temperature and relative humidity of 80-85%. Clean mature, but still hard berries in dry weather in the morning clock. Store in a small container with a capacity of 2-4 kg.

Scratch's harm

The cherry is not recommended to use people with gastritis with increased acidity of gastric juice and with diabetes mellitus. Fresh cherry berries can not eat immediately after eating - it can cause gas formation and indanguing stomach.

You should not use a cherry with impaired intestinal passability, as this may aggravate the disease.

I thought for a long time that to cook out of cherry, as it was very much this year. I don't freeze her very much and jam from this berry is too sweet for me. Therefore, I got a sweetheart in the syrup for the winter. I like the way preserving it and advise you to try it to do so, at least a couple of jars on the sample.

Such a recipe for canned sweet cherries without sterilization and bones, so you will not have much time for this workpiece. And hardly anyone refuses in winter from such berries, especially since they can be added to cakes, dumplings or pies.

The recipe for pickled sweet cherry for the winter is the easiest and fits even beginners in this matter. If you do not know how to use the sealing key, it is also not a problem, since there are special jars and covers that are spinning easily with your hands.

Further I describe in detail how to preserve the cherry at home so that it stoke the whole winter without any problems. Be sure to use this recipe, you just like. I also recommend to see, which is also easy to prepare.

Ingredients:

Cherry - 8 kg
Sugar - 3 tbsp on a 1 liter jar
Water - about 4 liters

How to close the cherry for the winter

Cherry preservation is not difficult. Immediately prepare berries. To do this, wash them with running water, clean the leaves. If the berries are worms, then pour them with salted water and leave for an hour. Thanks to such actions, the worm will come out of berries.

Then I take off the sins of the frozen and add them to banks. At the same time I remove bad berries.

In the kettle or saucepan, I pick the water and put on fire. As soon as the water boils to spill it into banks. It is important to pour it into the most center and a few approaches so that the glass is not cracked.

Then cover them on top covers and leave cool. When the water became warm, overflow it back into the kettle and put it again to boil. At this time, I fall asleep on three tablespoons of sugar in every jar. As you can see, preserving the sweet cherry in the syrup is not a complicated business.

As soon as the water boiled, pour it the second time. Do it slowly, so that sugar managed to flock into the jar. Then I take the lid and the right-hand key and rolling the banks.

After that, turn them upside down and put on a warm blanket or something like that. Then I bite and leave so much cool, you can two day. Now and you know what can be made of cherry, and what is the best way, especially when it comes to a large number of berries.

Here is such a sweet cherry in the syrup for the winter I got. I got 9 liter jars, and you do to any number that you have. Such a billet for the winter of cherry is what is needed with cold in winter, to replenish the lack of vitamins. I will be very glad if my recipe you come in handy and please.

Cherry - a berry that matures one of the first. And the hostess, taking this opportunity, try to prepare it for the winter. Especially since even in the canned form, the cherry practically does not lose its taste, and also retains useful properties.

If the cherry grows in favorable conditions, its fruits contain up to 17.5% of sugars (glucose, fructose), 1.2% organic acids, 0.32% of fiber. It is rich in vitamins A, B1, B2, RR, E, with and useful trace elements: potassium, magnesium, iodine, iron.

Cat can be used in diabetes. It neutralizes excess acidity and normalizes the intestinal microflora. It is recommended to include in diet under dysbacteriosis.

Cherry - gentle berry. To preserve most of the beneficial substances when preserving, it must be thermal processing as little as possible. The best option of the workpiece of the future is compote.

Subtleties of preparation

For compotes, large-scale sweet and dark red cherries are best suited. Berry for compote should be a pronounced taste and aroma.
Cherry has varieties with an easily separated bone and those in which the bone is separated from the pulp. Therefore, the choice of a method of hardening Cherry Cherry should depend on how easy it is to work with this berry.
Cherry for a compote need to take quite ripe, but not soft. Pre-berries are moved, removing green, diesel or bolded birds.
Compote from cherry is valuable precisely by berries, so they are put on the bank as much as possible. Only then the drink will turn out to be delicious and very fragrant.
The sweet cherry combines well with other fruits, so the compote of the assortment is in great demand.
Cherry is much swelling cherries. If the cherry is poured with 60 percent syrup, the optimal amount of sugar for cherry is 350 g per 1 liter of water.
A citric acid can be added to sugar syrup for a cherry compote. Its optimal amount is 1 g per 1 liter of syrup.

Sweet Cherry Compote: Classic Recipe

Ingredients on a 3-liter jar:

cherry - 1.2 kg;
sugar - 250 g
water - 1.8 liters.

Cooking method

Thick the cherry, remove the frozen, as well as all spoiled berries. Wash thoroughly.
Prepare banks, wash them with soda and rinse hot water. Sterilize the way convenient for you: in the oven or in boiling water. Boil covers.
Berries fill banks to the shoulders.
Pour water into the enameled saucepan, put sugar. Cook syrup.
Fill them the berries to the top.
Place banks in a wide saucepan with hot water. Cover covers.
Pasteurize compote at 80 ° C: three-liter jar - 40 minutes (if you use half-liters, sterilization is 20 minutes, liter - 30 minutes.
Remove out of the water, tightly cape.
Turn over the bottom and cool in that position.

Compote from sweet cherry for the winter: recipe with citric acid

Ingredients for four liter banks:

cherry - 1.5 kg;
sugar - 370 g;
water - 2.2 liters;
lemon Acid - 2-3 g

Cooking method

Thick the cherry, remove the fruits. Well wash.
Tightly put the berries in sterile liter banks.
In the enamel saucepan, weld the syrup by adding citric acid.
Fill them with a cherry. Cover covers.
Install banks into a wide saucepan, filled with hot water. Sterilize 10 minutes from the moment of water boiling.
Hermetically encourage covers.
Cool down in the turned outward.

Compote from sweet cherry for winter without sterilization

Ingredients (for a three-liter bank):

cherry - 500 g;
sugar - 400 g;
water - 2.5 l;
lemon acid - pinch.

Cooking method

Thick the cherry, remove the twigs, torn berries. Wash in cold water. Give liquids dragging.
Prepare sterile banks. Place the berries in them.
Fill home with boiling water and cover the covers boiled in water. Leave for 15 minutes.
After such pasteurization, the jar close the lid with the holes. Through holes, drain the water in the pan. Put the norm of sugar and citric acid. Bring to a boil and boil 2 minutes syrup.
Fill them berries to the level of the neck. It is desirable that the syrup moves a little over the edge.
Immediately tightly clapped the lids. Turn up upside down. Wrap the blanket. In this position, give compote to completely cool.

Compote from cherry without bones for winter

Ingredients on 2 half-liter banks:

cherry - 2 glasses;
sugar - 4 tbsp. l.;
water - 0.5 liters.

Cooking method

Thick the cherry, wrap the fruits. Remove the submerged, torn berries. Wash in cold water. Lay on a sieve or colander. Give liquids dragging.
With the help of a special device or ordinary stud, remove the bone from berries.
Make a cherry in sterile banks. Put sugar. Fill boiling water. Clean clean covers.
Put in a saucepan with hot water. Sterilize at 80 ° C (the surface of the water should barely sink) 20 minutes from the moment of boiling.
Cover covers. Turn up upside down. Leave up to complete cooling.

Ingredients for two 3-liter banks:

cherry - 3 kg;
strawberry - 0.5 kg;
sugar - 700 g;
citric acid - 0.5 h.;
water - 2 l;
mint - 1 twig.

Cooking method

Thick the cherry, remove bad berries. Wash under running water.
Thrick strawberries. Rinse, immersing in colander in water tank. Tell sewers.
Place the cherry in clear sterile banks first, then strawberries. On top lay mint leaf.
Fill boiling water. Cover the lid and leave for 15 minutes.
Close the jar with a special cover with holes, drain the water in a saucepan. Put sugar. Wellecting syrup by adding citric acid.
Fill them berries. Immediately encourage.
Turn up upside down. Wrap the blanket. Leave up to complete cooling.

Hostess at a notes

Cherish bones, like cherries, contain amygdalin glycoside. Under the influence of water, it decomposes, and syntic acid is formed, which is very poisonous. Therefore, compote from cherry with bones stored no more than one year. And, of course, it is not worth the bone.