Cherry compote without sterilization for the winter; the best recipes
Cherry compote without sterilization for the winter - the best recipes
I have long seen that cherry compotes prepared for the winter are unsurpassed without sterilization. The preservative is the natural sourness of the fruit and a large amount of sugar. Cans can be stored even in apartment conditions; they will not explode, and the drink will not lose its magical taste. In general, if you have any doubts, I will offer a wonderful recipe with the addition of citric acid, then the preservation will receive a 100% guarantee of safety.
An undeniable advantage is that you don’t have to spend a lot of time preparing. This will happen due to the lack of heat treatment. It will also save your time that you don’t have to choose the seeds for the compote. Experienced housewives do this, as they rightly believe that a drink with seeds acquires the magical taste of almonds. And the drink will become even tastier if you create a compote with apricots , enter the recipe, I invite you.
Cherry compote for the winter without sterilization
There are two known methods for preserving cherries without heat treatment. Both of them are equal, the drink will retain its beautiful ruby color, the berries’ integrity and taste.
Take for a 3 liter jar:
- Cherry – 2-4 cups.
- Sugar - 250-300 gr.
- Water.
A few clarifications regarding the composition:
Typically, glass containers are filled to a third with fruit - this is a classic. To create a rich drink with the richest taste, add more berries. This is acceptable and not an error. But in the winter, after opening a can of this wonderful drink, you can dilute it with water, getting 2-3 times more out of it.
The amount of sugar depends on your preference. If you like it sweet, add more. As a standard, they add as much as indicated in the recipe.
How to close cherry compote
Method No. 1.
Sort through the berries, remove broken, overripe ones, and tear off the tails. Rinse the cherries and place them in an even layer on a paper towel. Let it dry a little.
Wash glass containers thoroughly. If you are afraid, sterilize them, although you can do without this procedure. But for lids, treatment with boiling water is inevitable.
Fill the jars with berries to a third of the total size. If you want to get a rich compote, add half or more.
Boil water in a saucepan or kettle. Pour into the jar to the very top so that the liquid slightly overflows the edges. Pour carefully so that the glass does not crack.
Leave it on the table and let the berries and glass warm up. Infusion time is 15-20 minutes for a three-liter container. Liter jars warm up somewhat faster, in 10-15 minutes.
Pour the infusion back into the pan, add a little water (the berries will absorb some of it, so you won’t be able to refill the jar). Add sweet sand immediately. Stir until the sweet crystals are completely dissolved.
Return syrup to jars. Steel, screw-shaped and even ordinary nylon caps are suitable for capping. It has been tested more than once that when double-filled, compotes cost quite well.
Roll up the drink and place it upside down. Wrap yourself warmly with a blanket. Leave to cool slowly until the next day.
Check the tightness of the seal and tighten as necessary.
Take the cherry compote to a cold room such as a basement, or hide it in a hidden space in the apartment.
Method No. 2.
- Distribute the cooked berries among the jars. Immediately pour in the measured amount of sweet sand.
- Boil the water. Pour into jars.
- Roll up under a metal lid or cover with nylon lids, created for preparations for the winter (they are boiled before use, then covered while hot so that they “seize” hermetically).
- Take the jar in your hands, shake it, turn it a couple of times so that the sugar is moderately distributed throughout the container and dissolves.
- Place the cylinders on the lids and cover with a blanket. Wait until it cools down completely.
Recipe for compote with citric acid and mint
Lemon will add a slight sourness, which will suit almost everyone's taste. Compote is especially good in hot weather, as it perfectly relieves thirst and refreshes.
You will need for a three-liter jar:
- Cherry – 0.5 kg.
- Sugar - a glass.
- Citric acid - small spoon.
- Water.
- A sprig of mint.
- Prepare the fruits for preservation by placing them in a glass container, filling it one-third full.
- Add sugar and citric acid.
- Pour boiling water over the berries. Close with a screw-shaped lid or seal under a metal one. Pour boiling water slowly and carefully so that the jar heats up evenly and the glass does not crack. Be sure to sterilize the lids.
- Turn the rolled compote over a couple of times and shake from side to side.
- Place it upside down and hide it under the blanket.
- For preservation, you can also use the double pouring method.
Video recipe for savory cherry compote for a 3 liter jar
Here is a traditional version of making compote. The video will help novice harvesters feel confident and not make mistakes. Successful winter cherry drinks for you.
Cherry compote for the winter without sterilization
Ingredients
Water – 850-900 ml
- 52 kcal
- 30 min.
- 10 min.
- 40 min.
Photo of the finished dish
Step-by-step recipe with photos
Cherry compote is the taste of youth. Mother constantly prepared such compote in large quantities. True, the cherry in it had a pit, and its mother prepared it using the sterilization method.
Now I would like to offer a simplified version of making this beautiful drink. It is prepared without any sterilization, very simply and quickly, the only thing that will take time is removing the pits from the cherries. With this approach, the berries will retain their own color, taste, smell and maximum vitamins. I recommend trying it.
The calculation of ingredients is given for a 1 liter jar.
Prepare ingredients for making cherry compote for the winter without sterilization.
Wash a 1-liter jar well with soda, rinse and, together with the lid, sterilize using a method that is comfortable for you. Wash the cherries well in cool water.
Remove stems and seeds.
Place the berries in a jar.
Dump sweet sand on top of them.
Bring water to a boil and fill the jar halfway. Shake the jar gently so that the sugar dissolves thoroughly.
Cover the jar with a lid and leave for 15-20 minutes.
Then add boiling water to the top and roll up immediately.
Turn the jar of cherry compote upside down, checking that the twist is secure. Cover with a warm blanket and leave it like this until it cools completely.
You see, preparing cherry compote for the winter without sterilization is very simple. Be sure to try!
Cherry compote without sterilization
Cherry compote for the winter in liter jars
How great it is to open a jar of cherry compote in winter and enjoy its smell and taste, reminiscent of summer! Usually such preservation for the winter is done in three-liter jars, but preparing cherry compote in a liter jar is also very convenient! A minimum of ingredients and time spent - and a delicious compote will cheer you up in the winter.
Cherry compote for the winter without sterilization
Cherry is one of the favorite berries for winter preparations. You can preserve its taste and smell by making cherry compote. This compote is refreshing, leaving a memory as if a slightly sour taste was dissolved in sweet syrup. Cherry compote is a preparation for the winter that will amuse every family member!
Cherry compote with mint
A very tasty and light drink. It is incredibly refreshing, and the amount of sugar can be increased or decreased according to your own taste. You can prepare compote in a matter of minutes! And the pleasure is simply indescribable!
Compote of cherries and apricots for the winter
Fragrant, juicy, with an indescribable taste, cherry and apricot compote! You will literally want to save this drink for the winter! And how nice it is to later enjoy this delicacy with homemade cakes!
Cherry compote for a 2 liter jar
The sweetness of the compote can be adjusted depending on the acidity of the berries. The recipe is based on sour berries. The compote comes out concentrated due to the huge number of berries in each jar. Made in medium-sized jars, it can be conveniently stored in the refrigerator after opening.
Cherry and raspberry compote
We offer a very ordinary recipe for cherry and raspberry compote. The amount of ingredients is calculated for four liters. Usually the prepared raw materials are placed in a jar and filled with syrup, but in this recipe we propose to simplify the process. Simply pour boiling water over the berries and sugar in a jar and roll them up. Naturally, before production, jars and lids should be sterilized, and the raw materials should be thoroughly washed with running water.
Cherry compote with pits
Compotes for the winter are prepared very simply. There is no need to boil the product for a long time, follow the stage-by-stage cooking technology, etc. It’s quite simple to carefully sort and wash the berries, put them in suitable jars and fill them with syrup. And by opening such a jar at the right moment, we will get a fragrant and catchy drink that will appeal to both adults and children. When preparing jars and lids, do not forget to pay special attention to sterilization - this will allow you to safely store the compote for a year without the risk of spoilage.
Cherry compote with cinnamon
Cherries combine perfectly with various warming spices such as saffron, cloves, and cinnamon. Cinnamon softens the sharp taste of cherries in compote and gives it a unique smell.
Cherry and orange compote
The light tartness of cherry mixes amazingly with the freshest citrus notes of orange flavor. To complete the picture, there is no need to remove the zest from the fruit; it is quite simple to rinse it thoroughly.
Cherry compote in a slow cooker
In the summer, you can take a multicooker with you to the dacha and create preparations only with its help. For example, boil and roll up a fragrant cherry compote. The ratio of sweet sand and water is chosen so that the drink does not have to be diluted later in the winter to remove the cloying sweetness
Cherry compote without sugar
Compotes in the form of rolls today are considered not very healthy, as they contain a huge amount of sugar, but these are frisky carbohydrates. But you can put the desired and delicious cherry compote for the winter without any sweet sand at all.
Cherry and sweet cherry compote
Cherries and sweet cherries mix well with each other, so a compote made from these berries is a real find for the winter. Don’t be lazy in the summer season to prepare this delicious compote and save it for the winter.
Cherry compote for the winter with citric acid
This is a good recipe for cherry compote for the winter, which will not take up much of your time. There is no need to sterilize the workpiece, because you can close this compote in jars very quickly. Do not pass by this recipe, because in winter you will very much regret that you do not have enough various vitamin compotes.
Cherry compote for a 3 liter jar
Juicy, catchy and appetizing cherry compote is ideally sealed in three-liter jars. This simple preparation will free you from a huge amount of hassle in the winter. Several cans of delicious cherry compote will keep a huge amount of vitamins inside for you, and it’s very easy to prepare. In our recipe you will find the proportions of a successful cherry compote for three liters.
Compote of cherries and apples
At the moment, almost all housewives make fruit and berry compotes. It's nice to open a jar of fragrant compote and enjoy its taste. Cherries and apples mix well in this preparation. The main thing during the manufacturing process is not to overcook the fruit.
Compote of cherries and apples for the winter
I would like to share a delicious recipe for fragrant cherry and apple compote for the winter. The drink comes out moderately sweet with a pleasant note of sourness. I give the calculation of ingredients for a three-liter jar.
Cherry and dark currant compote
I would like to share a delicious and fragrant recipe for cherry and dark currant compote. The berry drink is moderately sweet with a pleasant sourness, and will perfectly relieve thirst. Compote made with your own hands will be much healthier than store-bought drinks and juices.
Pitted cherry compote
Cherry compote has a rich taste and smell. Even a small amount of this drink will last for a long time, because it can be diluted with water, thereby adjusting the taste properties.
Cherry compote for the winter in jars
In almost all families, cherry compote for the winter is especially revered as a home tradition and as a delicious drink for family dinners and special evenings. The most important thing is that cherry compote is prepared quickly and simply, so any housewife should take this recipe into service.
Chinese cherry compote
From Chinese or felt cherries you can prepare a fragrant and desired compote. This berry differs from ordinary cherries in size and quality, therefore the development of making compote is somewhat different.
Gooseberry and cherry compote
We present to your attention a recipe for making this fragrant compote without sterilization. You will spend most of your time only preparing the berries. In order for the compote to be stored perfectly, it is important to carefully prepare the jars for the preparation.
Compote of dark currants and cherries for the winter
Housewives who care about the health of their own household cannot pass by a healthy and vitamin-rich recipe for dark currant and cherry compote. This drink always comes out very juicy, tasty, it relieves thirst forever. The compote will certainly appeal to both adults and children.
Cherry and apricot compote
One fine moment, on the urgent advice of a friend, I decided to prepare a compote of cherries and apricots for the winter. And so that in case of trouble the compote would not disappear, she did not take risks and only rolled up two three-liter jars of the fragrant drink, which she later regretted for a long time. Now I only make this kind of compote for the winter and recommend it for you.
Cherry compote with mint for the winter
Cherries are a fairly perishable berry, so if you’ve already eaten your fill of them, it’s time to prepare for the winter. A delicious, refreshing compote can be made from cherries and mint.
Strawberry and cherry compote
For lovers of berry drinks, I suggest preparing a compote of fragrant strawberries and juicy cherries. The compote comes out aromatic and very tasty. If your cherries are sour, do not skimp on sweet sand. It’s better to dilute it later with cool boiled water if there is a lot of sweetness.
Compote of reddish bird cherry with cherries
A light, rich compote of cherries and reddish bird cherry is prepared very simply. You can simply prepare such a compote for the winter, or boil it for drinking during the week. If you have a successful season for berries, you can create an assorted compote of burgundy berries.
Compote of apricots and cherries
Assorted berry compotes help to usefully utilize fruit residues. In addition, the taste of such a drink is richer and more interesting - because it mixes different tastes and smells. Apricots and cherries, for example, mix perfectly - the compote comes out with a gentle sourness and the freshest taste. In this case, it is not necessary to pit the cherries, but it is better to cut the apricots in half and use only the pulp.
Pear compote with citric acid for the winter
For pear compote, it is recommended not to use overripe, soft fruits. During heat treatment and subsequent storage, such fruits will simply lose their shape, soften and contribute to the cloudiness of the drink. Choose ripe but firm pears that will remain intact until the compote is consumed. Substandard fruits with external defects and deformations can be used - after all, you can simply cut them off and throw in pieces of a suitable shape.
Cherry compote for the winter without sterilization
Drinks made at home from new fruits turn out breathtakingly tasty and healthy, retain a lot of vitamins, and also remind you of summer in the cool season. Cherry compote is especially good, which every housewife should learn to cook. Read how to correctly create such a blank.
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How to cook cherry compote for the winter
There are special recipes without sterilization. This means that the workpiece itself can be rolled up immediately, without leaving it in boiling water beforehand. But the jars still need to be sterilized before creating cherry compote for the winter. If you are going to close the blanks, then you should definitely know the rules for preparatory processing of containers. In addition, every housewife should learn how to choose the right berries and other ingredients for your drink.
Preparing jars for canning
Glass containers should be prepared for sealing. Choose only whole jars without cracks or chips. In addition, lids will come in handy for you. If you use iron ones, inspect them closely. The presence of traces of rust is unacceptable. The container must be sterilized in one of the following ways:
- Wash the jars, but do not wipe them so that some of the water remains. Place them in a cool oven and turn the temperature to 160 degrees. Keep the jars there until all the water droplets have disappeared from them. Always make sure that they do not overheat, otherwise they may burst.
- Pour about half a glass of water into unstained jars. Place them in the microwave. Turn on the highest power and sterilize for two to three minutes (depending on the size of the jars).
- Fill a huge pot of water. Put it on the fire and wait until it boils. Place some kind of mesh on top and place the cans on it upside down. Sterilize them over steam for 10-15 minutes.
- If you have a multicooker at home, fill the bowl with water. Place a grid on top for steaming dishes. Open the lid. Turn on the “Steam” mode. When the water boils, place the jars upside down. Sterilize for about a quarter of an hour. You can repeat the same function in a double boiler, if you have one.
- Place a wooden board (for example, a cutting board) in a large saucepan. Place the jars on it. Fill the space between them with fabric (A collection of different and interacting tissues form organs) or nylon covers. Fill the gaps with hot water up to the necks of the jars and place the pan on the stove. Sterilize them for a quarter of an hour from the moment they boil.
How to choose the right berries
Before you prepare cherry compote for the winter without sterilization, you need to prepare all the ingredients. The most important ingredient, on which the taste of the drink largely depends, is the berries. A few tips to ensure that canning cherries for the winter is guaranteed to be a success:
- Take ripe red berries with small seeds. They should be very fragrant and elastic, without damage. The varieties Sofia and Hungarian are ideal for compote.
- If possible, take cherries with tails. It is better to tear them off specifically before starting to cook the compote. Then the drink will be stored even longer.
- Cherries mix well with other berries and fruits: raspberries, strawberries, apricots. You can add a little lemon to the compote.
- Do not mix different varieties of cherries in the same jar. This can significantly worsen the taste of the drink.
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Cherry compote for the winter without sterilization with seeds
There are many different recipes for making a fragrant drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove seeds from the berries, this will reduce the shelf life of the drink. Such compote will need to be consumed within a year after production, otherwise substances harmful to health will begin to be released in it.
Rational proportions of ingredients
Before you close the cherry compote for the winter without sterilization, you need to prepare the following products for a couple of three-liter jars:
- sweet sand – 0.6 kg;
- cherries – 600 g;
- water – 5.4 l.
Making syrup for compote
This seaming method is the most common. Step-by-step instruction}:
- Carefully wash the berries and let them drain in a colander. Break off the ponytails.
- To give the cherries more juice, pierce each of them with a toothpick.
- Prepare and sterilize containers and lids in advance. Place the cherries on them. Cover the berries with sugar.
- Put the water on the fire and wait until it boils. Pour boiling water over the jars so that the cherries and sugar are completely covered. Cover loosely with lids to saturate the syrup with juice.
- After 10 minutes, boil the water remaining in the pan again. Pour it so that the jars are very full. Twist it right away.
- Place the jars with their necks down and wrap them in a warm blanket. Return them to their normal position when cool. Store the cherry compote in the dark until winter. It is not necessary to put it in the cellar. The shelf life of such a drink is no more than 1 year.
How to make cherry compote without sterilization for the winter
The following recipe uses more ingredients. Thanks to their addition, you can create the most refreshing and unusual compote. The following products will be useful for production:
- cherries – 1 kg;
- sugar – 2 cups;
- water – 8 l;
- citric acid – 2 tbsp. l.;
- fresh mint – 8 sprigs.
- Rinse the berries, dry them on cardboard napkins and carefully tear off the tails. Sort through the cherries and throw away any spoiled or rotten ones.
- Mix water with citric acid and sugar, turn on medium heat and wait for the liquid to boil. Stir constantly until all the grains are completely dissolved.
- Divide the cherries into sterilized jars. Pour syrup over them to cover.
- After a quarter of an hour, pour the syrup back into the pan. Add the mint and bring all the liquid back to a boil. Let the cherries remain in the jars.
- When the syrup boils, remove it from the stove. Before filling the jars with liquid, you need to remove the cooked mint from it. The workpiece should be rolled up immediately.
- After twisting, turn your compote upside down and place it under a warm blanket for some time. When it has completely cooled down, put it in a black space. It would be better if it was quite cool there.