Sweet cherries without sugar. Cherry juice - recipes for the winter

A rich cherry harvest just asks for jars. In addition to preserving jam, compote, jam, cherries in their own juice for the winter will be an excellent variety in this list. For such a preparation, the sweet cherry must 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. Sweet cherries are denser in structure than cherries and will not lose their shape when exposed to hot temperatures. Therefore, it does not need to be kept in cold water short time before canning like cherries.

Cherry in its own juice, closed for the winter, is perfect as a filling for delicious pies or pies. For this purpose, it is desirable to preserve the berries without sugar. White, pink, red cherries are taken for cooking, tamped to the brim in jars and sterilized in a saucepan for 10-15 minutes. Then they are hermetically sealed and sent for storage.

White cherries in their own juice with pits

For a recipe for cherries in their own juice for the winter white variety you will need liter jars. About 700 grams of medium-sized cherries will go to one such container. Sugar must be taken so that it occupies ¼ of the volume of the container (about 200 grams). This recipe provides for the procedure for sterilizing jars with cherries inside.

Cooking:

If, after sterilizing the jars of cherries, they did not let the juice out enough, and there was an empty space to the brim, it must be filled with boiling water. Only after that, you can clog with lids.

Cherries of pink, black varieties in their own juice with sterilization

Cherry blanks for the winter, the recipes of which are not very diverse, but, nevertheless, require a certain order to be observed when canning them. For cooking, you will need 700 grams of medium-sized cherries, which should fit in liter jar or two half-liters. 100 grams of sugar will make the workpiece not sweet enough, which in the future will allow the use of berries for baking. 0.5 liters of water will go to the syrup.

Cooking:

The bottom of the pan before sterilization must be covered with a thin cloth to avoid cracking the glass container under the influence of hot temperature.

Cherries in their own juice without sterilization

In its own juice for the winter without sterilization, it provides for storing it pitted. The recipe will require 2 cups of cherries and 1 cup of sugar. Preservation will provide 1 teaspoon of citric acid. The fruits of such provisions in winter can be eaten without worrying about the bones.

Cooking:

Too concentrated juice from berries needs to be diluted with boiled water according to the proportions corresponding 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 preparations to you!

Checking jars of compote for leaks. I closed with twist-off lids (twisting)

Here is the technology of canning without sugar and a table with recipes for juice and unsweetened compotes for the winter for different berries and fruits (proportions, time for sterilization or pasteurization of jars, recipe features).

Sugar is a good preservative for fruits, but it is far from the only way harvesting fruits and berries for the winter. Many sour berries and fruits (apricots, lingonberries, cherries, grapes, wild strawberries, cranberries, gooseberries, lemons, raspberries, cloudberries, peaches, plums, cherry plums, nectarines, currants, chokeberries, apples, honeysuckle) can be prepared for the winter without Sahara.

Methods for harvesting fruits and berries without sugar

• sterilization or pasteurization (exposure to high temperatures);
• preparation with preservatives (vinegar, citric acid, salt);
• drying (evaporation of water);
• thickening fruit and berry puree (marmalade, jam, marshmallow);
• freezing.

Canning compotes without sugar

For compotes for the winter, harvested without sugar, choose acidic varieties of berries and fruits. The fruits must be ripe, clean, undamaged (overripe go to jam, and slightly unripe go to jam or jam, and spoiled fruits go to the trash can).

Fruit and berry compotes without sugar are made either in their own juice (or in the juice of other acidic fruits), or in water. And if the acid (which itself contributes better conservation fruit) in the fruits is not enough, then add citric acid.

Jars with compote without sugar must be sterilized or pasteurized. The time of heat treatment of cans depends on their size and type of fruit.

Method for preserving compotes without sugar

1. Prepare jars and lids: Rinse everything with soda or detergent, sterilize or pour boiling water over. Covers - tin ordinary or.
2. Prepare fruits and berries: Rinse good, ripe, intact fruits, remove petioles, leaves and everything unnecessary, dry (if put whole). Or - remove the bones or core. Warm the fruits until the juice appears ( if required by prescription).
3. Fill the jars with berries and fruits up to the shoulders (if the preparation seems concentrated in winter, dilute it with water). In some recipes, berries are put less, this is negotiated separately.
4. If the prescription says, then pour boiling water (the filling should reach the place where the neck begins, so that the contents of the jar have a free space up to the lid ~ 2 cm. This is the space for the compote to boil).
5. Prepare the pot with a flat wide bottom for sterilization / pasteurization - line the bottom with a towel or cloth (so that the jars do not slip). Put jars with fruits. Cover them with lids. Pour warm or hot water into the pan so that it reaches the outside of the shoulders of the jars (the temperature of the water in the pan should be the same as the temperature of the jars, or the water will be slightly hotter. If a hot jar is placed in cold water, it may burst).
6. Sterilize-Pasteurize: Bring water in a pot with jars to a boil. And fix the fire. For sterilization (at 100 degrees C) - medium fire, at which boiling will be obvious, in obvious uniform bulges (but not huge ones that pour over the cans from above). For pasteurization (80-90 degrees C) - the fire is small, the boil is weak, the bulges are barely visible, which hardly break through to the surface. Sterilization time is counted from the moment the water boils in the pan. During sterilization, the lids can lift up releasing steam, this is normal, you can lift the lid 1 time during sterilization with very clean hands or a fork (to help excess steam escape), but then cover it again. Sterilization (S) and/or pasteurization (P) times are indicated in the table below (exact or approximate range, in minutes).
7. Close jars and store: At the end of sterilization or pasteurization, remove the jars from the water (without moving the lids). Roll up the banks. Turn compote under tin lids upside down and leave it to cool (at room temperature), turn jars with screw lids, check for leakage and return to normal position. Store in a cool place (cellar, basement, refrigerator or cold room).

Checking jars for leaks

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

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

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

What will be needed? 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 sort through, getting rid of the damaged and spoiled, leaving only the most ripe and juicy. To make the berries give more juice, I recommend keeping them at room temperature for some time, not in the refrigerator.



I take out the bones. You can use the device in the garlic press or resort to other improvised means: a hairpin, a pin, a bamboo skewer, a toothpick. The work, although painstaking, is essential for this method blanks. Since we have a recipe for sugar-free cherries, the presence of seeds is unacceptable, the workpiece simply will not stand, it will explode the lid. I advise you to take out the bone over a bowl to save Cherry juice.



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



The next step is sterilization. To do this, I pour cold (!) Water into the pan, put a piece of cotton towel on the bottom for a more secure fixation. I put the jar and bring it to a boil. Water should reach almost to the neck of the jar, but not get inside when boiling. I sterilize for 20 minutes from the moment the water boils in the pan (if the jar is 1 liter, then you need to sterilize for at least 25 minutes). Boiling should be uniform, but not violent, so that splashes in no case fly under the lid.



After boiling in boiling water, the cherry will settle and release the juice, which will completely cover the berries. I very carefully take the jar out of the boiling water. Seal immediately 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 I put it away for storage.

The twist is sterilized with boiling water, so it is well worth it. Cherries contain a lot of natural ascorbic acid, which ensures their storage without additional preservatives, such as sugar or citric acid. But in the heat and when exposed to sunlight, the berries can still ferment, so it’s better not to take risks and ensure proper storage conditions. After cooling, I recommend removing the preservation in a cool, dry and dark place. Shelf life - 1 year.

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

Yes, and of course, a recipe for how to close 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 your own juice for the winter without sugar.

Ingredients

for 1 liter jar:

900 g cherries, pitted

Cooking:

We pick cherries. We remove unripe, crushed, spoiled. Remove leaves and branches. We wash the cherries in a large amount of cold water, after which we recline in a colander. Remove pits 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 a fist, putting our hand into the bucket so that the splashes do not scatter, and then we take out the bones).

This process is in some sense cheerful, but rather “dirty” - cherry juice is very insidious and strives to splash nearby dishes, furniture and your clothes. Keep this in mind if you remove the pits from cherries with your hands.

We put the cherries in a bowl or pan, cover with a towel or lid and leave for 2-3 hours. During this time they will let a large number of juice.

Jars for cherries in their own juice must be sterilized, however, 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.

Line the bottom of a wide saucepan (we will sterilize cherries in it) with a napkin or install a special flat stand for sterilization. We put jars in a saucepan and fill them with water at room temperature, not reaching the top of the jars by 2-3 centimeters. We 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, we take out the jars from the pan (be careful, because they will be very hot). And we roll the cherries in our own juice with metal lids using a special seaming machine. We turn the jars on 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!

See the example of cherries in their own juice for the winter - a similar method is true for cherries, currants, blueberries, strawberries, raspberries, quinces, pears and much more. No need to boil the syrup, remove the foam, add water, puree or push through a sieve. It is important to select ripe fruit without flaws, conscientiously sterilize first empty jars with lids, and then filled ones, hermetically roll up and cool upside down.

Seedless, naturally flavored cherries in their own juice are ready to eat immediately after opening the jar. The fruits are put in pies, dumplings, cereals and muesli, compotes are diluted from a concentrated liquid, syrups are made for ice cream and pancakes, and thick kissels are brewed.

Cooking time: 3-5 hours / Number of servings: 2×350 ml

Ingredients

• sweet cherry 1000 g
• sugar 350 g
• citric acid 6 g

Cooking

Be especially scrupulous when selecting fruits. Heat treatment according to this recipe, it is not long, therefore, even one rotten berry will initiate fermentation, as a result, labor will be in vain and the billet will have to be thrown away. View literally each, ripe, without damage, rinse several times in cold water. It is not superfluous to hold for 5-7 minutes in a basin, filling it with water to the top, then rinse. Thus, suddenly hidden insects, leaves, and other contaminants will float to the surface.



We tear off the stalks, take out the bones - come up with convenient way to pierce the juicy flesh without too much damage, pry, twist and remove the stone. We try not to break it in half or even smaller, large fruits are tastier in pies, dumplings, pancakes and desserts. We leave the peeled cherries in a glass or enameled container - the metal will oxidize, which is useless.



Pour in a portion of citric acid (a preservative that will enhance fresh sourness and ensure safety for a long period), as well as granulated sugar. There are recipes for winter preparations, advising to immediately lay the fruits in sterile jars and sprinkle with sugar. Could be so. In my opinion, it is more convenient to stand in a working dish, then pack it. And berries, and fruits, and stone fruits, letting out juice, strongly settle down and almost half of the jar filled to the top at first comes out. Many people add sugar several times and as much as it dissolves in the juice and as a result the entire jar is filled.



We throw on gauze that allows air to pass through, hold until the maximum release of juice and the dissolution of sugar particles at room temperature. Time fluctuates, it took me about four hours. It all depends on the variety, juiciness, ripeness of the fruit and how fine the sugar is. Shake occasionally to move the layers and speed up the dissolution of the sugar in the juice.



And now the cherries are already floating in a sweet compote. Sterilize jars and lids (wash, preferably with soda, rinse thoroughly and heat in a water bath or in a hot oven, dry.



We fill sterile dishes with cherries in our own juice almost to the very top. We install the lid, but do not cork yet. We put the workpiece in a saucepan with water and a woven napkin at the bottom, bring to a boil and sterilize 500 ml jars for 10-15 minutes. Seal tightly, turn over and refrigerate. If there is no seal, the juice will leak. Then you need to roll it up again.

We put homemade cherries in our own juice for the winter in the pantry (cellar) - remembering the summer with gratitude, we bake pies and make desserts all year round. Enjoy your meal!