Cherry blanks for the winter are grandmother's best recipes. Canning, drying, freezing and other ways of harvesting cherries for the winter. Video - cherry jam for the winter

Sweet cherry, in botany it is also called bird cherry, belongs to the most ancient types of cherries grown in culture. Its fruits are real drupes. The stone in them is surrounded by a fleshy edible pericarp of light, almost white, red or very dark red color. The calorie content of cherry fruit compote is on average 65-67 kcal / 100 g.

The easiest and fastest recipe for cherry compote with seeds without sterilization - photo recipe

Fragrant cherries rolled up with compote for the winter are one of the favorite winter preparations in our family. I prepare a sweet cherry drink quickly and easily, without bothering with its sterilization.

Your mark:

Time for preparing: 30 minutes

Quantity: 1 serving

Ingredients

• Yellow cherry: 280 g
• Sugar: 4 tbsp. l.
• Lemon acid:2/3 tsp
• Water: of necessity

Cooking instructions

I fill the berries with cool water. I wash it off very carefully. I revise each berry so that not a single spoiled one gets into winter conservation. This moment cannot be ignored, as one rotten instance can ruin everything.

I clean the fruit from the stalks.

Now I am preparing glass containers for compote, washing out especially carefully with baking soda. I also steam sterilize dishes. I boil the lid for seaming the conservation for several minutes in a ladle with water.

I fill the prepared one-liter jar with sorted yellow cherries.

I put purified water in a saucepan on the stove. I pour boiling water over the berries: I put a metal spoon in a jar with cherries, and pour the bubbling liquid over it. I cover the neck with a towel for 10 minutes. Then I pour the liquid into a saucepan, using a special lid with holes so that the berries do not fall out. I add a little more water to the saucepan, put it on the fire. I boil for a few minutes.

Pour sugar and citric acid into a container with cherries according to the recipe. Then I pour it with boiling water from a saucepan.

I seal the container with a boiled lid. Then I carefully turn it upside down to check the seaming. If everything is in order, then I turn it over several times so that the sugar inside melts. Then I put the jar on the neck. I wrap it up with a blanket, leave it until it cools completely. Then I put the blank in a cool pantry for storage.

How to close pitted sweet cherry compote

For home preservation of cherries, it is better to choose varieties with a well-separated pit. In this case, the losses will be minimal. Hardware stores have special cherry and sweet cherry pickers. If such a device is not at hand, you can use a female hairpin. For a delicious cherry drink for one liter can you will need:

• cherry fruits 450-500 g;
• sugar 160 g;
• water about 0.6-0.7 liters.

Preparation:

1. Sort fruits, remove spoiled, overripe, unripe, wrinkled.
2. Remove long petioles and wash cherries.
3. When all the water is drained, remove the seed from each fruit in any way possible.
4. Transfer the prepared raw materials into a glass dish, pour sugar on top and pour boiling water over it, cover with a lid.
5. After 8-10 minutes, pour the liquid into a saucepan and heat to a boil.
6. Boil the syrup for about 3 minutes.
7. Pour cherries over them, screw the lid over the jar, turn over, cover with a blanket and leave to cool completely. Then return the container to its normal position.

Delicious cherry and cherry compote for the winter

Such compote from two related crops can be prepared in two cases. If you freeze early cherries in advance and keep them in this form until the cherry season, or pick up late varieties of this culture, which ripen with cherries.

For a liter can you need:

• cherries 200 g;
• cherries 200 g;
• sugar 180-200 g;
• water about 0.6 liters or how much will be included.

What to do:

1. Sort out two types of berries, remove the stalks.
2. Rinse with warm water and drain off all liquid.
3. Pour the fruits into the prepared container and pour boiling water over them.
4. Cover the neck with a lid and leave everything for 10 minutes.
5. Drain the liquid into a saucepan, add sugar and heat to a boil.
6. Simmer for about 3 minutes, until all the sugar is dissolved.
7. Pour the syrup over the fruits in the jar, roll the lid with the machine, turn the container over, wrap it with a blanket.
8. As soon as the compote has completely cooled down, return the container to the correct position.

Cherry and strawberry

For this compote, it is advisable to use pitted cherries. So it will be more convenient to eat it with a fragrant drink.

For the preparation (volume 3 l) you will need:

• strawberries 300 g;
• cherries 400 g;
• sugar 300 g;
• water about 1.8 liters or how much will go away.

How to preserve:

1. Sort the cherries, remove the stalks and wash.
2. When they are dry, remove the bones.
3. Sort the strawberries, remove the sepals and rinse well. If the berries are heavily contaminated with soil, then you can soak them in water for 10-12 minutes, and then rinse well under the tap.
4. Put the cherries and strawberries into a three-liter jar. Pour boiling water up to the top.
5. Cover and stand for a quarter of an hour.
6. Drain the liquid from the jar into a suitable saucepan so that the berries remain inside.
7. Add sugar and boil for about 4-5 minutes.
8. Pour the syrup into a glass container, seal it with a lid, turn it over, wrap it with a blanket and keep it for 10-12 hours until it cools completely.

Cherries and apricots or peaches

Given that the ripening time of all the above crops is significantly different, for compote you will have to use late cherries and the earliest apricots or peaches.

For cooking you will need:

• cherries, dark in color, 400 g;
• apricot or peaches 400 g;
• sugar 300 g;
• water 1.7-1.8 liters.

Algorithm of actions:

1. Sort the cherries and apricots, remove the tails, wash well. If peaches are used, then after washing they need to be cut into 2-4 parts, remove the stone.
2. Transfer the prepared raw materials to a jar and pour boiling water into it to the top.
3. Cover the container with a metal lid and soak everything for a quarter of an hour.
4. Drain the liquid into a saucepan, add sugar, bring the syrup to a boil. After 3-4 minutes, when the sugar has dissolved, pour it into the jar, screw it up with a lid.
5. Immediately turn the container over and put it upside down, wrapped in a blanket. When the compote has cooled, return the jar to its normal position.

Subtleties of harvesting red or black cherry compote

Cherry fruits with a red or dark red, almost black color are usually referred to as a varietal group called gins. Representatives of this group are distinguished by more juicy and most often tender pulp.

When preserving, especially without seeds, it must be remembered that the berries produce a lot of juice. If light berries are preserved along with dark berries, they also acquire a dark color.

This property of dark cherries can be used to obtain homemade preparations with a beautiful rich color.

In addition, taking into account the more tender pulp, dark cherries for compote for the winter are taken mature, but not overripe and not wrinkled. Due to the high content of phenolic compounds, anthocyanins, the taste of red varieties is more intense. This drink is especially useful for people with hypertension, problem joints.

Features of cooking compote for the winter from yellow or white cherries

Berries of white or light yellow color most often have a denser and slightly crunchy pulp, it contains more dietary fiber. When preserved, light cherries retain their shape better. However, given that the taste of such fruits is not as rich as that of dark ones, it is advisable to lay them in larger quantities.

In addition, to give the compote from white fruits a sweeter and richer taste, a little more sugar is added to it. Just one leaf of mint, lemon balm or vanilla on the tip of a knife will brighten the taste of the finished product.

White cherry compote is indicated for problems with the absorption of iodine, skin diseases, a tendency to form blood clots.

Tips will help in preparing homemade compotes for the winter:

1. Jars and lids that are used for home preservation need not only be washed, but also sterilized. It is advisable to use baking soda to clean and degrease glass. It removes various types of dirt well, is odorless and completely safe. Jars should be sterilized over steam. The container must be dry before placing raw materials.
2. Preservation lids can be simply boiled for 5-6 minutes.

Canned cherries at the same time it is a ready-to-eat fruit delicacy and a wonderful product with a lot of applications. After conservation, this fruit becomes incredibly tasty, juicy and appetizing. The color of such dessert berries may vary depending on the cherry variety used for canning: red or yellow (see photo). This berry preparation also has an insanely pleasant aroma with light notes of freshness.

To date, cherries are actively preserved both at home and on an industrial scale. In the latter case, the dessert is usually made in one way - using sugar syrup, due to which the berries are distinguished by a rich sweet taste, as well as the fact that canned sweetish liquid can also be used with them.

On sale, this product is found exclusively in hermetically sealed form and, as a rule, in half-liter or liter glass jars. Such preservation is convenient in that after purchase it remains only to open it and use it for its intended purpose. Such cherry does not require any additional processing.

Luciano is considered a popular company that produces canned cherry fruits. The cherries made in this production are very reminiscent of the famous cocktail cherry. She is just as bright, dense and beautiful.

Cooking use

Despite the fact that canned cherries do not belong to the category of rare, and even more refined products, with its use you can create a lot of unusual dishes, and not only sweet, as it might seem at first glance, but also meat and vegetables. First of all, it should be noted that such preservation has unique taste qualities, due to which it is in perfect harmony with many ingredients.

Like many other berries, cherries are most often used for making various baked goods. They bake with it:

• pies;
• rolls;
• pies;
• biscuits;
• cupcakes;
• puffs and more.

Less commonly, such fruits become components of meat sauces and salad dressings. Sometimes this product can even be found in cold snacks, for example, in canapes.

The most popular use of canned cherries is as a decoration. As a rule, it is customary to decorate ready-made confectionery products with it: various cakes, pastries and other delicious desserts.

In the course of culinary experiments, it has been proven that the use of such preservation has no boundaries. Experienced chefs have found a worthy use in cooking, even syrup, with which cherry fruits are preserved. It is allowed to be used for impregnating cakes, as well as for watering pancakes, pancakes and other similar products.

How to preserve cherries at home?

Surely every housewife knows that there are many ways to preserve cherries at home. It is allowed to make jam, compote, jam, confiture and more from it. However, it is most popular to preserve these berries in sugar syrup, as in this form they retain their appetizing texture as much as possible. This method allows you to harvest fruits with or without seeds. We recommend using the following recipe for making delicious homemade canned cherries.

First of all, rinse well under the tap one kilogram of cherries, preferably slightly unripe. Then dry the wet fruits with paper towels and peel them, but this is optional. Next, thoroughly wash and sterilize the glass jars, which then fill up to the shoulders with prepared berries. To make sweet syrup, mix purified water (1 l) and granulated sugar (7 tbsp. L.) In one bowl. Mix the resulting composition and put on low heat. When the sugar crystals are completely dissolved, add a cinnamon stick to the mixture, as well as star anise and cloves (2 pcs. And 5 pcs., Respectively). Then remove the syrup from the stove, cool slightly and add citric acid (0.5 tsp). Pour the resulting liquid into the sweet cherries packaged in jars, then cover and roll up. Attention! If the berries in syrup need to be prepared for the winter, then before rolling, be sure to re-sterilize them in boiling water for ten minutes. When preserving fruits for current days, sterilization can be dispensed with. One way or another, turn the rolled berry blanks upside down and cover with something warm. After cooling down, the tasty cherries must be transferred to a cool place for further storage. Enjoy your meal!

The recipe described above is convenient in that it is allowed to preserve fruits with any additives. For example, instead of star anise, cinnamon and cloves, you can add vanilla to the treat. The dessert will be no less tasty and aromatic.

Tinned cherries are a delicious dessert product that can be enjoyed both independently and as part of many original dishes.

Cherry blanks for the winter: recipes

Sweet cherry is a berry with which you can cook a variety of preparations for the winter. Thanks to its properties, cherry compotes and jam are delicious. Having a jar of cherries in reserve in winter, you can make delicious desserts. Below are a wide variety of blanks from. Recipes with photos will help every housewife do everything right and get a good result.

Simple sweet cherry compote

The biggest difficulty in preparing blanks from cherries is extracting seeds from berries. But you can make compote with seeds, and, thanks to this, save a lot of time. Here's what it takes to make a compote:

• two glasses of ripe cherries
• two and a half liters of water
• a glass of sugar
• half a teaspoon of citric acid

For this amount of ingredients, you need to take a 3-liter jar. First, you need to wash it thoroughly, and then sterilize it in any convenient way - using boiling water or in the oven. Then you can start preparing the berries. Carefully wash the cherries, remove the tails and sort them out - only good berries should get into the compote.
There is one little trick on how to check if there are worms in the cherries. You need to put it in a large container and fill it with cold water. If some berries float up, then, most likely, it is in them that the worms live, so it is better to put them aside.
Then the prepared cherries must be carefully poured into a jar, sugar and citric acid must be added - it will act as a preservative, so the sterilization stage is not required. After that, boil water and immediately pour it into a jar. Roll up with a sterilized lid, turn over and wrap it with a warm blanket.
When the compote has cooled down, it must be removed to a dark and cool place - this is a must for blanks prepared without sterilization. The shelf life of such a homemade compote is ten months, so you need to calculate the number of cans and try to drink it over the winter.

Sweet cherry jam with seeds

Not all housewives undertake to make cherry jam, again, due to the fact that they have to tinker with the seeds. But if the cherries are not later used for desserts, then you can make jam with seeds. This will require:

• one kilogram of cherries
• one kilogram of sugar
• glass of water

The secret of delicious jam is good berries, so first of all the cherries need to be sorted out and the stalks removed. Then you need to rinse it very well and pour it onto a napkin so that the berry dries up. At the same stage, we prepare jars and lids - they need to be sterilized.
Now you can proceed to cooking. Put the pot of water on fire, and then gradually add sugar, stirring constantly. As soon as the water comes to a boil, add the cherries and wait until the bubbles appear again. It is they who say that it is time to remove the jam from the stove. The saucepan with cherries will need to be set aside for three or four hours, and then put back on the fire and bring to a boil again. This procedure is required to be carried out three to five times. The jam should settle at room temperature.
After the final time, you need to pour hot jam into jars and roll up the lids. Store such jam in a cool place. The optimum temperature is 10-12 degrees above zero. If the storage conditions are violated and the temperature is lower, then the jam will simply be sugared. And with a higher one, it will soon deteriorate.

Pitted sweet cherry jam

The classic sweet cherry jam recipe assumes that the berry will be pitted. Therefore, if you have time, then you can make this workpiece. To get enough seedless jam, you will have to purchase a lot of cherries. You will need:

• 12 kilograms of cherries
• three and a half kilograms of sugar
• 300 milliliters of water
• 6 grams citric acid

The longest part of the process is the extraction of the seeds. You can involve the whole family and it will be faster. But first you need to wash the cherries well. After the seeds are separated from the berries, you can start making the jam. Put the cherries in a saucepan or bowl, add sugar and leave in a cool place for several hours. During this time, the berry will give good juice. During this period, cans can be washed and sterilized.
When the cherry gives juice, add water and put it on the stove. You do not need to turn on the hotplate at full power. As the bubbles appear, you need to reduce the heat a little more. It takes fifteen minutes to cook the cherries, stirring constantly, otherwise it will burn. And don't forget to remove the foam. After that, leave the jam to cool for four hours, then repeat the procedure two more times. For the third time, at the end of cooking, add citric acid, then pour the jam over the jars and roll up.

White cherry jam

What else can you make blanks from cherries for the winter? The recipes suggest that you can use more than burgundy cherries. For example, white cherries are also great for making jam from them. True, it is so easy to get a lot of juice from it, but it is easier to separate it from the seeds. Therefore, white cherry jam is prepared seedless, here is a list of products:

• three kilograms of white cherries
• one lemon
• two kilograms of sugar
• litere of water
• vinegar and salt

We wash the berry, clean it from seeds and tails, then fill it with water, add a little vinegar and a pinch of salt. We leave for a few hours. This procedure will allow you to make beautiful jam, moreover, without worms.
Then we start cooking the syrup. To do this, you need water and sugar, mix and put on the stove, bring to a boil. Drain the cherries and add them to the boiling syrup. Cook over low heat for fifteen minutes and set to cool. In total, cooking the jam should last three days, but do not be afraid. In the morning and evening, you need to put the pan on the fire, bring to a boil and cook for ten minutes, stirring occasionally. And only after the jam is cooked for the sixth time, it is necessary to add the juice of one lemon and pour it hot into sterilized jars.

Sweet cherries in a jar without sugar

Sweet cherries are very sweet in themselves, which is why you can safely make a blank without adding sugar. All you need:

• sweet cherry
• lemon acid

The proportions can vary - it depends on what you want to get in the end. You can just make cherries in juice, or compote. The only difference is in the amount of berries and water.
First you need to sterilize the jars. Then sort and wash the cherries. After that, you can dry the berries a little on a napkin or in a colander. Then you need to take sterilized jars. For cherries in juice, they can be smaller, for compote - more. In the first case, the jars are filled with berries almost to the top, in the second - by a third.
After that, citric acid is added - for a three-liter jar - a teaspoon, for a liter - a third of a teaspoon. It remains only to boil water and pour boiling water into jars. We roll it up, turn it over and put it under a warm blanket until it cools completely.

Cherry syrup for the winter for desserts

Sweet cherry jam is pleasant to eat just like that, washed down with tea. And in order to add aroma and taste of berries to some dessert, it is better to boil syrup. They can be poured over ice cream, cakes, puddings or pancakes. Here everything will depend on the hostess's imagination. Required ingredients for syrup:

• kilogram of ripe red cherries
• litere of water
• kilogram of sugar
• five grams of citric acid

We wash the berries, tear off the tails and send them to the pan. Fill with a liter of water, bring to a boil, then reduce heat and keep on the stove for another 15 minutes. After that, take a fine sieve and filter the resulting broth. If it turns out that there is a lot of pulp left in the future syrup, then we repeat the procedure. Then we leave the broth to cool.
After that, put the pan on the fire again, and add sugar to the cherry broth. Stir, bring to a boil, turn the fire down and boil the syrup to the required consistency. Add citric acid to hot syrup and pour it into sterilized jars or bottles. Store the cherry syrup in a dark and cool place.

Sweet cherry jam

Jam is also an excellent solution for those who want to enjoy the taste of sweet cherries in winter. It can be added to desserts, porridge or spread on toast. And it is prepared much faster and easier than seedless jam. We will need:

• one kilogram of cherries
• two hundred grams of sugar
• 2 tablespoons vinegar

First you need to rinse the cherries, remove the seeds. Then we pass the cherries through a meat grinder into a bowl, which can be put on the stove. Add vinegar and cook until the mass is approximately halved. After that, you can add sugar. Then we cook the jam for a while. We lay out on sterilized jars. After cooling, we put it in a cool place, protected from light.

Freezing cherries

But if there is a large freezer at home, then you can simply freeze the cherries - and thereby preserve all the nutrients of the berry. Usually, when cherries are frozen, they are not washed, but if they were bought on the market and did not grow on their own plot, it is better to wash them and dry them well on a towel. Be sure to cut off all the stems before freezing.
After that, the berry must be laid out on trays or baking sheets in one layer. First, put the cherries in the refrigerator for an hour, and then in the freezer for three hours. After that, we take out the berries and quickly put it in special freezer bags or containers.

There is another way to freeze cherries. It can be poured over with sugar syrup. It is very easy to prepare it - a glass of sugar is poured into a saucepan and dissolved in half a liter of water, then three tablespoons of lemon juice are added. Put the saucepan on fire, bring to a boil, and then cool the syrup. Then we pour the berries into a container, fill them with syrup and set them to freeze.

Here are the most popular cherry preparations for the winter. The recipes presented here are quite simple, and if you are not too lazy and prepare different types of preservation, then in winter you can delight the whole family!

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Most people prefer to eat fresh cherries, because the juicy pulp of these fruits not only contains many vitamins and nutrients, but also has a surprisingly pleasant taste and aroma. However, you can please yourself with this summer fruit not only during the harvesting season, but all year round. To do this, you need to prepare cherries for the winter by freezing or conservation.

In this article, we will try to consider the main points of preserving cherries for the winter, starting with the preparation of the fruits themselves and the jars in which the blanks will be stored, and ending with simple and popular recipes for canned cherries.

Cherry conservation: recipes for the winter

In order for winter preparations from this culture to be truly tasty and healthy, as well as to be stored for a long time, you need to properly prepare the berries themselves.

Note: Only those fruits that have reached full maturity on the tree are suitable for conservation. Only in this case will the fruits acquire their unique taste and aroma.

Figure 1. Winter blanks from cherries

There are quite a few varieties of sweet cherries, but for harvesting for future use it is better to choose fruits of a maroon or light yellow color (Figure 1). First of all, the berries must be thoroughly rinsed in clean cold water. If you put them in jars right away, no other preparation is required. But, if you plan to carry out other manipulations that require a certain time, it is better to pour the berries with cold water to prevent darkening of the pulp.

Removing the bones

In most cases, fruit in the form of compote or jam can be pitted. This is due to the fact that heat treatment of such fruits takes much less time than preserving seeds with seeds. At the same time, be prepared for the fact that you still have to spend some time removing seeds from the pulp.

Figure 2. Technology for pitting

The seeds are removed from fully ripe and previously washed fruits. This can be done simply by hand or using a special device. If you don't have a special tool for removing pits, you can always use a little trick. Take a bottle with a narrow neck that is slightly smaller than the size of a berry. A small glass Coca-Cola bottle is perfect for this purpose. You will also need a Chinese chopstick or similar tool. Further removal of the seeds is carried out as follows: you simply put the berry on the neck of the bottle, and pierce its pulp with a stick. As a result, the seed will fall into the bottle, and you will get the perfect berry with minimal damage to the pulp (Figure 2).

Another important step in preparing for conservation is the sterilization of cans. You need to spread the fruits only in pre-processed glass containers. Otherwise, during storage, the cans may shoot out or the lids on them will swell.

Note: A swollen lid means the jar was poorly sterilized or not sealed tightly. As a result, pathogens begin to multiply inside, which can cause symptoms of severe poisoning.

There are many ways to sterilize cans (Figure 3). For example, if you are canning crops in small half-liter containers, you can simply put a kettle on the hotplate, wait for it to boil, and put a jar on the spout of the kettle for a few seconds to treat the inner walls with hot steam. Some housewives prefer to sterilize the jars in large pots of water, but the easiest way is to put the jars in the oven. The advantage of the latter method is that you have the opportunity to sterilize a large number of containers at once. This is especially important if you are covering a large crop at a time.

Figure 3. Methods for sterilizing cans

To prevent glass containers from bursting under the influence of high temperatures, they must be placed in a cold oven, and only then turn on the heating. This also applies to sterilization in a pot of water: first, jars are placed in it, then the pot is filled with water and only after that the fire is turned on.

Recipe for canning cherries in their own juice

In most cases, recipes for canned cherries involve sterilization. But it is not at all necessary to go through this long process when harvesting berries in your own juice.

To preserve fruit in this way, the berries must be freed from the seeds. For one serving, you will need 2 cups of prepared berries, 1 cup of sugar, and a teaspoon of citric acid (Figure 4).

Harvesting in its own juice is done like this:

1. The fruits must be freed from leaves and stalks, rinsed thoroughly with water and placed in a colander so that the remaining water drains from the product.
2. All berries are pitted and the pulp is placed in small pre-sterilized jars.
3. Sugar and citric acid are poured into each jar. It is better to select jars in advance, which include just 2 glasses of cherries. This will make it easier for you to accurately calculate the required amount of sugar and acid. As a rule, the right amount of berries is included in a half liter jar.
4. While you are placing the fruits in containers, put the water to boil. When it starts to boil actively, pour the boiling water into the jars. Try to pour the liquid in a thin stream so that the glass walls of the containers do not burst due to the temperature drop.

Figure 4. Harvesting of berries in their own juice

After one can is completely filled with water, it must be immediately rolled up with a lid. It is not necessary to wrap and turn the jars, it is enough to let them cool down at room temperature.

Canning sweet cherries without sugar

As a rule, most recipes necessarily include a certain amount of sugar. But, since this berry naturally has a rich sweet taste, it does not need to be sweetened additionally.

We present to your attention another simple recipe for winter harvesting from cherries, this time without sugar:

1. Prepare the required number of cans in advance, rinse them thoroughly and sterilize together with the lids in any convenient way.
2. Fruits must be carefully examined and rotten or damaged fruits must be removed. Next, the berries must be thoroughly rinsed and allowed to drain off excess water. You don't need to get the seeds: this recipe is suitable for berries with or without seeds. The only difference is that a pitted piece can be stored for more than 12 months, while a pitted piece can stand in the pantry for a maximum of one year.
3. Next, you need to fill the jars with fruits. The number of berries in the container depends on what product you want to get as a result of canning. If you want to prepare compote, fill no more than a third of the jar with cherries, and if the berries are in their own juice, then fill the entire container to the neck.
4. After that, boil the water, and while it is boiling, pour a little citric acid into each jar (at the rate of: a teaspoon of acid per one three-liter jar).

When the water boils, immediately pour boiling water over the jars and close them with lids. If desired, add a mint leaf to each jar. So the workpiece will acquire a richer aroma and taste.

Preservation of different varieties of cherries

There are quite a few recipes for canned cherries, and there may be certain differences between them, depending on the color of the fruit and the type of crop that you use for winter harvesting.

White

The white variety is considered very unusual due to its appearance, but the taste of the fruit is surprisingly sweet. It is best to close the berries of this variety in their own juice, using liter jars (Figure 5).

Note: For one liter jar, you need to take about 700 grams of cherries and 200 grams of sugar.

Containers intended for canning fruits must be sterilized in the oven or using hot steam. Sugar is poured into each jar and filled to the top with thoroughly washed berries. Next, the workpieces must be poured with boiling water so that the liquid reaches the shoulders of the can. It is not worth pouring water over the jars up to the neck, since in the future the containers will be sterilized, which means that the cherries will release juice.

Next, the cans must be placed in a saucepan with a towel at the bottom and filled with water so that it reaches the hangers of the containers. After that, you need to turn on the fire and bring the water in a saucepan to a boil. After that, the sterilization process begins, which lasts 30 minutes.

Figure 5. Winter blanks from white cherry

When the sterilization time is over, the cans must be carefully removed from the pan in turn, sealed with lids, turned upside down and wrapped in a blanket. The next day, when the containers are completely cool, they can be returned to their normal position and hidden in the pantry.

Sometimes it happens that white cherries let out little juice during sterilization. If the liquid in the jar does not reach the neck, the missing amount of liquid can be replaced with ordinary boiling water.

Red

Red varieties are considered the most popular as they have a vibrantly grown flavor and aroma. In addition, they are quite sweet, so a minimum of sugar is required for preservation (Figure 6).

Such cherries are great for baking, so it is better to preserve them for the winter in their own juice, without seeds. To do this, you need to thoroughly rinse the fruits, remove debris, stalks and leaves, and remove seeds from the pulp.

Note: For preservation, it is better to use liter or half-liter jars. One such container will be enough for one portion of baked goods. As a rule, one liter or two half liter jars need 700 grams of berries and only 100 grams of sugar.

Figure 6. Canned sweet cherries of red varieties

The cherries need to be washed and pitted. Next, the fruits must be laid out in sterilized jars and covered with sugar on top. After that, the workpiece is poured with boiling water so that the water does not slightly reach the neck, and the containers are sent to a pot of water for sterilization. The duration of sterilization is only 10 minutes, after which the cans must be sealed with lids, wrapped and allowed to cool for a day.

Yellow

Yellow varieties are the best suited for canning for the winter, since during the heat treatment they practically do not lose their color, and even in winter you can remember sunny summer days by opening a jar with such berries (Figure 7).

Figure 7. Blanks for the winter from yellow cherries

It is very easy to preserve yellow cherries for the winter. You need to take liter jars, thoroughly rinse and sterilize them, and then fill them with berries almost to the very top. You can add a slice of lemon to each jar so that the winter preparation takes on a special taste and aroma. After that, each jar must be filled with boiling water, and it must be poured slowly so that the glass container does not burst due to temperature changes. Next, just cover the jars with lids and let them stand for 15-20 minutes.

After that, the liquid from all the cans must be drained into one large saucepan in which the syrup will be prepared. Sugar is added to the water, the volume of which should correspond to the number of cans. Bring the mixture to a boil and then refill the jars with it. After that, the containers just need to be covered and rolled up. It is advisable to cover the jars and leave until they cool completely, after which they can be moved to the closet for further storage.

You will find a simple and affordable recipe for canning cherries in the video.

Summer, sun, fresh juicy fruits. But all this is good as long as they have fruit at hand. But soon the cold will come, fresh fruits will disappear. And therefore it is worth stocking up on blanks, namely, whole cherries in syrup or else.
A canned berry is a very tasty and healthy dish. After opening a jar with such cherries in winter, you can be transported even a drop to summer, feeling its sweetness and aroma. You can eat it just like that, or you can use it as decoration for various types of cakes, pies, pastries, creams, ice cream.

Canned cherries - a recipe with a photo.

For such a blank, we need:
The calculation is carried out for 1 liter of water.
- yellow cherry;
- sugar - 100 gr.;
- water - 1 liter.

Recipe with photo step by step:

To roll cherries in syrup, you should not take large jars, it is enough to take only one liter jars.
Let's start cooking.
Step 1:
We sort out the berries, remove the spoiled ones.
Then we put the berries that we chose in a basin, fill it with water and add 1 teaspoon of salt - this will help get rid of worms and other insects. Leave the cherries in water for 2 - 3 hours, then drain the water and rinse the cherries again.
Step 2:
We prepare cans and lids for seaming.
Step 3:
We lay out the prepared cherries in sterilized jars.
Step 4:
We put a pot of water on the fire. We boil.
Step 5:
Pour the sweet cherries in jars with boiling water, cover with a lid and let stand for 10 minutes.
Step 6:
Then, after the lapse of time, pour the water from the cans back into the pan.
Step 6:
Add sugar there. Stir, boil the syrup until the sugar is completely dissolved.
Step 7:
As soon as the sugar dissolves, pour the cherries with the prepared syrup and cover with a lid. Let them stand for 15 minutes this time.
Step 8:
Pour the syrup from the cans into the saucepan again, bring to a boil and pour into the cans. We cover the cans with a lid and roll up.
Step 9:
Turn the rolled up jars upside down and wrap them well. We leave them for a day until they cool completely. We put the canned cherries for storage.
Enjoy your meal!

Just as easy to prepare