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

Sweet cherry, in botany it is also called bird cherry, is one of 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 compote from sweet cherries is on average 65-67 kcal / 100 g.

The easiest and fastest recipe for cherry compote with pits 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 cherry drink quickly and easily, without bothering with its sterilization.

Your mark:

Time for preparing: 30 minutes

Quantity: 1 portion

Ingredients

• Cherry yellow: 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 very thoroughly to remove impurities. I review each berry so that not a single spoiled one gets into winter conservation. This point cannot be ignored, since one rotten copy can ruin everything.

I clean the fruits from the stalks.

Now I am preparing a glass container for compote, washing it especially carefully with baking soda. I also steam sterilize dishes. I boil the lid for sealing the preservation for several minutes in a ladle with water.

I fill the prepared liter jar with sorted yellow cherries.

I put purified water in a saucepan on the stove. I pour boiling water over the berries: I dip a metal spoon into a jar of cherries, and pour a 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 fire. I boil for a few minutes.

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

I seal the container with a boiled lid. Then carefully turn it upside down to check the seaming. If everything is in order, then turn over a few more times to melt the sugar inside. Then I put the jar on the neck. I wrap it in a blanket, leave it to cool completely. After I clean the workpiece in a cool pantry for storage.

How to close a compote of pitted cherries

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

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

Cooking:

1. Sort the fruits, remove spoiled, overripe, unripe, wrinkled.
2. Remove long petioles and wash cherries.
3. When all the water has drained, remove the stone from each fruit in any way possible.
4. Transfer the prepared raw materials to 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 them with cherries, tighten the jar with a lid, turn over, cover with a blanket and leave to cool completely. Then return the container to its normal position.

Delicious compote for the winter of cherries and cherries

Such a 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 crop that ripen with cherries.

For a liter jar you need:

• cherries 200 g;
• cherries 200 g;
• sugar 180-200 g;
• about 0.6 l of water or how much will go in.

What to do:

1. Sort the berries of two types, remove the stalks.
2. rinse warm water and let all the liquid drain.
3. Pour the fruits into the prepared container and pour them with boiling water.
4. Cover the mouth with a lid and leave everything for 10 minutes.
5. Drain the liquid into a saucepan, add sugar and heat everything to a boil.
6. Boil for about 3 minutes until all sugar is dissolved.
7. Pour the fruits in the jar with syrup, use a machine to roll the lid on, 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.

From cherries and strawberries

For this compote, it is desirable to use sweet cherries with pits removed. 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;
• about 1.8 liters of water or how much will take.

How to preserve:

1. Sort the cherry fruits, remove the stalks and wash.
2. When dry, take out the bones.
3. Sort the strawberries, remove the sepals and rinse well. If the berries are heavily soiled, then you can soak them in water for 10-12 minutes, and then rinse well under the tap.
4. Transfer the cherries and strawberries to a three-liter jar. Pour boiling water up to the top.
5. Cover with a lid and let 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 in a blanket and keep it for 10-12 hours until it cools completely.

From cherries and apricots or peaches

Taking into account the fact that the ripening time of all these crops is significantly different, late cherries and the earliest apricots or peaches will have to be used for compote.

For cooking you will need:

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

Action algorithm:

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 dissolves, pour it into a jar, screw it with a lid.
5. Immediately turn the container upside down and put it upside down, wrapped in a blanket. When the compote has cooled, return the jar to its normal position.

The subtleties of harvesting compote from red or black cherries

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

When preserving, especially pitted, you need to remember that the berries secrete 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 ripe, but not overripe and not wrinkled. Thanks to great content phenolic compounds, anthocyanins, the taste of compote from red varieties is more saturated. Such a 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 white fruit compote 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 make the taste of the finished product more vivid.

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

Tips for preparing homemade compotes for the winter:

1. Jars and lids that are used for home preservation should not only be washed, but also sterilized. For washing and degreasing glass, it is desirable to use baking soda. It removes impurities well. different type, odorless and completely safe. Sterilize jars should be over steam. Before laying raw materials, the container must be dry.
2. Canning lids can simply be boiled for 5-6 minutes.

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

To date, canning cherries are actively engaged 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 aftertaste, as well as the fact that canned sweetish liquid is also allowed to 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 because after purchase it remains only to open and use for its intended purpose. Such cherries do not require any additional processing.

Luciano is considered a popular company producing canned cherry fruits. Cherries made at this facility are very reminiscent of the famous cocktail cherry. She is just as bright, dense and beautiful.

Use in cooking

Despite the fact that canned cherries do not belong to the category of rare, let alone gourmet products, it can be used to create a lot of unusual dishes, not only sweet ones, as it might seem at first glance, but also meat and vegetable dishes. First of all, it is worth noting that such preservation has unique taste qualities, due to which it harmonizes perfectly with many ingredients.

Like many other berries, cherries are most often used to make various pastries. They bake with it:

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

Less often, such fruits become components of meat sauces and salad dressings. Sometimes this product can even be found as part of 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, the fact was proved that the use of such preservation has no limits. Experienced chefs have found worthy use in cooking even for syrup, with which cherry fruits are preserved. It can be used for impregnation of cakes, as well as for watering pancakes, fritters 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 cook 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 underripe. Then dry the wet fruits with paper towels and peel them, but this is optional. Next, thoroughly wash and sterilize the glass jars, which are then filled to the shoulders with prepared berries. To make sweet syrup, mix purified water (1 l) and granulated sugar (7 tablespoons) in one bowl. Mix the resulting composition and put on a slow fire. 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 jar-packed cherries with the resulting liquid, then cover with lids 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 the 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, delicious 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, vanilla can be added to the delicacy. The dessert will come out no less tasty and fragrant.

Canned cherries are a delicious dessert product that can be enjoyed both on their own and as part of many original dishes.

Cherry blanks for the winter: recipes

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

Simple cherry compote

The biggest difficulty in preparing sweet cherries is removing the seeds from the berries. But you can cook compote with seeds, and, thanks to this, save a lot of time. Here's what you need to make compote:

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

For this amount of ingredients, you need to take a jar of 3 liters. 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. Thoroughly wash the cherries, remove the tails and sort through - only good berries should get into the compote.
There is one little trick on how to check if there are worms in the sweet cherry. You need to put it in a large container and pour cold water. If some berries float, 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, add sugar and citric acid - it will act as a preservative, so the sterilization step is not required. After that, boil the water and immediately pour it into the jar. We roll up with a sterilized lid, turn it 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 mandatory for blanks prepared without sterilization. The shelf life of such homemade compote is ten months, so you need to calculate the number of cans and try to drink it over the winter.

Pitted cherry jam

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

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

Secret delicious jam- good berries, so first of all you need to sort out the cherries and remove the stalks. Then you need to rinse it very well and pour it on a napkin so that the berry dries. At the same stage, we prepare jars and lids - they need to be sterilized.
Now you can move on to cooking. Put a pot of water on the fire, and then gradually add sugar, stirring constantly. As soon as the water comes to a boil, you need to 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 pot 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 stand at room temperature.
After the final time, you need to pour hot jam into jars and roll up the lids. Keep this jam in a cool place. The optimum temperature is 10-12 degrees above zero. If you violate the storage conditions and the temperature is lower, then the jam will simply sugar. And at a higher one, it will most likely deteriorate.

Seedless cherry jam

Classic recipe cherry jam suggests that the berry will be pitted. Therefore, if there is time, then this blank can be made. To get enough seedless jam, you will have to buy a lot of cherries. You will need:

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

The longest part of the process is removing the pits. You can bring the whole family, and it will be faster. But first you need to wash the cherries well. After the bones lie separately from the berries, you can start making jam. Pour the cherries into a saucepan or bowl, sprinkle with sugar and leave for several hours in a cool place. During this time, the berry will give good juice. During this period, you can rinse and sterilize the jars.
When the cherry gives juice, add water, and put on the stove. You do not need to turn on the burner at full power. As soon as bubbles appear, you need to reduce the heat a little more. You need to cook the cherries for fifteen minutes, while stirring constantly, otherwise it will burn. And do not forget to remove the foam. After that, the jam is left to cool for four hours, then the procedure is repeated two more times. For the third time, at the end of cooking, add citric acid, then pour the jam into jars and roll up.

White cherry jam

What else can you make blanks from cherries for the winter? Recipes suggest that you can use not only 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 without stones, here is a list of products:

• three kilos of white cherries
• one lemon
• two kilos of sugar
• liter of water
• vinegar and salt

We wash the berries, clean them from seeds and tails, then fill them with water, add a little vinegar and a pinch of salt. We leave for a few hours. This procedure will allow you to prepare beautiful jam and 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 water from the cherries and add it to the boiling syrup. Cook over low heat for fifteen minutes and set to cool. In total, cooking jam should last three days, but do not be afraid. In the morning and in the 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.

Cherries in a jar without sugar

Cherry itself is very sweet, which is why you can safely make a blank without adding sugar. All you need:

• sweet cherry
• lemon acid

The proportions may vary - it depends on what you need to get in the end. You can make just cherries in juice, or compote. The difference is only in the number 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 - to a three-liter jar - a teaspoon, to a liter jar - a third of a teaspoon. It remains only to boil water and pour boiling water into jars. Roll up, turn over and put under a warm blanket to cool completely.

Cherry syrup for the winter for desserts

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

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

We wash the berries, tear off the tails and send them to the pan. Pour a liter of water, bring to a boil, then reduce the heat and keep on the stove for another 15 minutes. After that, take a fine sieve and filter the resulting broth. If it turned out that a lot of pulp remained in the future syrup, then repeat the procedure. Then let the solution cool down.
After that, again put the pan on the fire, and add sugar to the broth from the cherry. Stir, bring to a boil, make the fire quieter and boil the syrup to the required density. Add citric acid to the hot syrup and pour into sterilized jars or bottles. Store cherry syrup in a dark and cool place.

Cherry jam

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

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

First you need to wash the cherries, remove the seeds. Then we pass the cherries through a meat grinder into a bowl that can be put on the stove. Add vinegar and cook until the mass is reduced by about half. After that, you can add sugar. Then cook jam for some more time. Arrange in sterilized jars. After cooling, we clean in a cool place, protected from light.

Freezing cherries

But if there is a large freezer at home, then you can simply freeze the cherry - and thereby preserve all the useful substances of the berry. Usually, when cherries are frozen, they don’t wash them, but if they were bought on the market and didn’t grow on their own plot, it’s better to rinse 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, we remove 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 them in special bags for freezing or containers.

There is another way to freeze cherries. It can be filled 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. We put the pan on the fire, bring to a boil, and then cool the syrup. Then we put the berries in a container, pour syrup over it and put it in the freezer.

Here are the most popular cherry blanks for the winter. The recipes presented here are quite simple, and if you are not too lazy and cook different types conservation, then in winter it will be possible to please 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 useful substances, but also has a surprisingly pleasant taste and aroma. However, you can please yourself with this summer fruit not only during the harvest season, but all year round. To do this, you need to prepare cherries for the winter by freezing or preserving.

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 crop to be truly tasty and healthy, and also 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 preservation. Only in this case, the fruits will 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 the future it is better to choose fruits of maroon or light yellow color (Figure 1). First of all, the berries must be thoroughly washed in clean cold water. If you immediately place them in jars, 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 the pulp from darkening.

We remove the bones

In most cases, fruits in the form of compote or jam are preserved without seeds. This is due to the fact that the heat treatment of such fruits takes much less time than the preservation of berries with seeds. At the same time, be prepared for the fact that you still have to spend some time removing the seeds from the pulp.

Figure 2. Stone removal technology

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

Another important step in preparing for conservation is the sterilization of jars. Spread the fruits only in pre-treated glass containers. Otherwise, during storage, the jars may shoot or the lids will swell on them.

Note: A bulging lid means that 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 jars (Figure 3). For example, if you preserve crops in small half-liter containers, you can simply put the kettle on the stove, wait for it to boil, and put a jar on the kettle spout 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 closing a large crop at a time.

Figure 3. Ways to sterilize jars

To under the action high temperatures glass containers do not burst, they must be placed in a cold oven, and only after that 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 include sterilization. But it is not necessary to go through this lengthy process when harvesting berries in your own juice.

To preserve fruits in this way, the berries must be pitted. 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 cups of cherries. So it will be 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 laying the fruits in containers, put the water to boil. When it begins to actively boil, pour boiling water into jars. Try to pour the liquid in a thin stream so that the glass walls of the containers do not burst due to temperature changes.

Figure 4. Harvesting from berries in their own juice

After one jar 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 at room temperature.

Canned 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 cherries, this time without sugar:

1. Prepare the required number of jars in advance, rinse them thoroughly and sterilize together with the lids in any convenient way.
2. Fruits should be carefully examined and rotten or damaged removed. Next, the berries must be thoroughly washed and allowed to drain excess water. You can leave out the pits: this recipe is suitable for berries with and without pits. The only difference is that a pitted blank can be stored for more than 12 months, while a pitted blank 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 up to the neck.
4. After that, boil water, and while it boils, pour a little citric acid into each jar (at the rate: a teaspoon of acid per one three-liter jar).

When the water boils, immediately fill the jars with boiling water and close them with lids. Optionally, you can 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 a lot of recipes for canned cherries, and there may be certain differences between them, depending on the color of the fruit and the variety of crop that you use for winter harvesting.

White

The white variety is considered very unusual because of its appearance, but the taste of the fruit is amazingly 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 preserving fruits must be sterilized in the oven or using hot steam. Sugar is poured inside each jar and filled to the top with thoroughly washed berries. Next, the blanks must be poured with boiling water so that the liquid reaches the shoulders of the can. It is not worth filling jars with water up to the neck, since in the future the containers will be sterilized, which means that the sweet cherry will release juice.

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

Figure 5. Winter blanks from white cherries

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

Sometimes it happens that white cherries release little juice during the sterilization process. 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 brightly grown taste and aroma. In addition, they are quite sweet, so a minimum of sugar is needed for conservation (Figure 6).

Such cherries are great for baking, so it is better to preserve them for the winter in their own juice, pitted. To do this, you need to thoroughly rinse the fruits, remove debris, stalks and leaves, and remove the bones from the pulp.

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

Figure 6. Canned red cherries

Cherries need to be washed and freed from stones. 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 jars must be hermetically 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 color, and even in winter you can remember sunny summer days by opening a jar of such berries (Figure 7).

Figure 7. Preparations for the winter from yellow cherries

Preserving yellow cherries for the winter is very simple. You need to take liter jars, rinse and sterilize them thoroughly, and then fill them almost to the very top with berries. You can add a slice of lemon to each jar so that the winter preparation acquires 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. The mixture must be brought to a boil, and then refill the jars with it. After that, the containers just need to be covered with lids and rolled up. It is advisable to cover the jars and leave them to cool completely, after which they can be moved to the pantry 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 a whole cherry in syrup or.
Canned berry is very tasty and healthy dish. After all, opening a jar with such a cherry winter, you can be transported even a little bit into the summer, feeling its sweetness and aroma. It can be eaten just like that, or it can be used as a decoration for various kinds cakes, pies, pastries, creams, ice cream.

Canned cherries - recipe with 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:

For rolling cherries in syrup, you should not take large jars, just take 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 have chosen in a basin, fill it with water and add 1 teaspoon of salt - this will help get rid of worms and other insects. We leave the cherries for 2 - 3 hours in water, then drain the water and rinse the cherries again.
Step 2:
We prepare jars and lids for seaming.
Step 3:
We lay out the prepared cherries in sterilized jars.
Step 4:
Put a pot of water on the fire. Boil.
Step 5:
Pour boiling water over the cherries, placed in jars, cover with a lid and let stand for 10 minutes.
Step 6:
Then, after the time has elapsed, drain the water from the cans back into the pan.
Step 6:
We 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 ready-made syrup and cover with a lid. This time let them sit for 15 minutes.
Step 8:
Again, pour the syrup from the jars into the pan, bring to a boil and pour into jars. We cover the jars with a lid and roll up.
Step 9:
We turn the rolled cans upside down and wrap them well. Leave them for a day until completely cooled. Store canned cherries.
Enjoy your meal!

Just as easy to prepare