Preserving cherries in their own juice

The rich cherry harvest just begs to be put in a container. In addition to canning preserves, compote, jam, cherries in their own juice for the winter will be a good variety on this list. For such preparation, cherries must be scrupulously sorted so that there are no rotten berries. Even one thing can ruin the entire workpiece. Only ripe and fresh fruits are suitable for storage in their own juice. Sweet cherries have a more compact structure than sour cherries; when exposed to hot temperatures, they will not lose their shape. Therefore, it does not need to be kept in cool water for a short time before canning, like cherries.

Cherries in their own juice, closed for the winter, are perfect as the inside of delicious pies or pies. For this purpose, it is better to preserve the berries without sugar. For production, take cherries of snow-white, pink, and reddish varieties, compact them to the top in containers and sterilize them in a saucepan for 10-15 minutes. Then they are sealed hermetically and sent for storage.

Snow white cherries in their own juice with seeds

For the recipe for snow-white cherries in their own juice for the winter, liter containers will be useful. One such container will take approximately 700 grams of medium-sized cherries. Sugar must be taken so that it occupies ¼ of the container size (approximately 200 g). This recipe includes the function of sterilizing jars with cherries inside.

Manufacturing:

Sterilize your chosen liter glass container. One jar can be treated with hot steam using a kettle, but if you plan to close a huge batch of fruits, then it is better to do this function in the oven or microwave.
Add half a glass of sugar.
Wash the cherries, get rid of spoiled ones, remove leaves and stems.
Fill the jar to the top with berries. Pour bubbling, unsullied water up to the shoulders of the cherry workpiece. There is no need to top up to the neck; during the sterilization process, the empty space will be filled by the released cherry juice.
Place a clean towel on the bottom of the pan, add water and heat it slightly. Place containers with cherries in a saucepan so that warm water reaches the shoulders. Start sterilization, lasting 30 minutes.
Carefully remove the provisions from the pan with tongs, screw on the lids tightly, turn over, and wrap until cool. The next day, return to its normal position and put it in the pantry.

If, after sterilizing the jars of cherries, they have not released enough juice, and there is empty space left to the edges, it must be filled with boiling water. Only then can you seal them with lids.

Sweet cherries of pink and dark varieties in their own juice with sterilization

Cherry preparations for the winter, the recipes for which are not particularly diverse, but still require adherence to a certain order when canning them. For production you will need 700 grams of medium-sized cherries, which should fit in a liter jar or two half-liter jars. 100 grams of sugar will make the product not sweet enough, which will allow you to use the berries for baking in the future. The syrup will use 0.5 liters of water.

Manufacturing:

Free the berries from debris, stems and wash.
Fill a clean, sterile jar with cherries. Cover the top with sugar.
Boil water and pour it into a jar.
Send the jar for a 10-minute sterilization function.
Seal tightly with tin lids. Turn over for a day. Store cooled food in the pantry.

Before sterilization, the bottom of the pan must be lined with a narrow cloth (a collection of different and interacting tissues form organs) , in order to avoid cracks in the glass container under the influence of hot temperatures.

Cherries in their own juice without sterilization

Sweet cherries in their own juice for the winter without sterilization include storing them without seeds. The recipe requires 2 cups of cherries and 1 cup of sugar. Safety will be ensured by 1 teaspoon of citric acid. The fruits of such provisions can be eaten in winter without worrying about the seeds.

Manufacturing:

Remove stems and leaves from picked berries and wash thoroughly. Place in a colander and let all the water drain.
Remove the seeds and place in clean, pre-sterilized containers.
Add sugar and citric acid. Pour boiling water over the ingredients. You need to pour it carefully, in a narrow stream, so that the glass container does not crack.
After pouring, immediately seal it tightly with a tin lid. Wrapping it up and twisting it is not necessary.

The very rich juice from the berries requires dilution with boiled water in proportions suitable to your taste.

Traditional recipes for canning cherries can be varied by adding other berries or fruits. You can also add different spices to enhance the taste with certain notes. Delicious berry preparations for you!

Sweet cherries in their own juice for the winter

Ingredients

Citric acid – 3 g

130 kcal
1 hour 20 minutes
5 minutes.
1 hour 25 minutes

Photo of the finished dish

Step-by-step recipe with photos

In order for winter preparations to be safely stored, all containers (glass jars and lids) must be sterile, clean, and the fruits must be good quality, ripe and without spoilage. Sterilize the containers + lids in advance, check and calibrate the cherries.

Cherries in their own juice will be needed for the inside of pies, pies, dumplings, for serving with ice cream, and various desserts. The resulting saturated juice is diluted and sauces and compotes are cooked on its base.

The yield of the finished product is 500 ml.

How to cook cherries in your own juice

Cherries in their own juice for the winter are not only a tasty preparation, but also a storehouse of necessary substances. A huge amount of vitamins (A, B1, B2, E, PP), macroelements (fluorine, calcium, magnesium, iron, iodine, copper, phosphorus), malic acid, pectin, flavonoids - all these “benefits” in cherry fruits can relieve pain, provoke immunity and help in the fight against almost all diseases.

The usefulness of cherries in their own juice is manifested in the fact that they:

has a beneficial effect on the kidneys, gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) ;
improves the properties of blood (the internal environment of the human and animal body) and the walls of blood vessels;
lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) ;
is a powerful preventive measure for thyroid diseases;
restores blood pressure;
low in calories, therefore recommended for people losing weight;
it is recommended for consumption in large quantities by people with high acidity, as it does not cause heartburn (cherries, for example, in a similar state are strictly prohibited);
helps with almost all skin diseases, for example, acne and other rashes;
cleanses the body of toxins.

In terms of usefulness, all varieties of cherries - snow-white, pink and reddish - are equal. They are also preserved identically, but it is necessary to take into account that the reddish varieties are the most fleshy and juicy.

General principles for making cherries in your own juice for the winter

The sweet cherry, which the owner has closed for the winter in its own juice, will have a distinctive taste and smell after the jar of fruit is opened.

Several general principles for canning cherries:

There are several methods for sealing cherries in their own juice for the winter; it all depends on the desires and abilities of the housewife.
Fleshy varieties of cherries simply give off their own juice, which is why they are desirable for canning.
Before production, the fruits need to be sorted: tear off the “tails”, remove the seeds (if the recipe asks for it), wash well under running water, remove spoiled fruits.
The harvested cherries are placed in sterile containers (jars). Next - according to the recipe.
The iron lids used to seal the jars must be boiled and dried (do not wipe with a towel, but dry naturally!).
Seal the jars with dry lids using a sealing wrench. Then turn the jars over and cover them with a thick cloth until they cool completely (A collection of different and interacting tissues form organs) .
Place the finished preserves in the basement or put them in a cold pantry.

How to preserve cherries in their own juice for the winter?

Recipes for canning cherries in their own juice differ in several fundamental points:

sugar is added or not;
the fruits remain with seeds or are removed;
whether the canned product is sterilized or not.

The best recipes will be presented below.

Recipes without sugar and sterilization

Recipe without sugar and with pit (suitable for snow-white, pink and reddish varieties):

Place the properly prepared fruits in sterile liter jars.
Place the filled jars in a pan of warm water. First cover the bottom of the pan with several layers of fabric (the structure of tissues of living organisms is studied by the science of histology) or gauze (this measure is needed so that the glass does not crack due to temperature).
Bring to a boil over low heat. After the first signs of boiling, reduce the heat.
As the berries heat up, they will release juice and settle in the jars. You need to add more cherries so that the jars are constantly filled.
When the juice fills all the jars, they must be carefully removed and rolled up with sterile lids.

Recipe without sterilization:

Prepare the fruits: sort and remove the seeds.
Place seedless fruits in dry, sterilized jars up to the neck and pour boiling water over them.
Cover with lids and wrap in something warm.
Drain the water from the jars after 10-15 minutes and boil. The jars should also be kept warm at this time.
Pour boiling water over again, cover and wrap for 5-8 minutes.
Drain the water again, add sugar (0.5 kg per 1 liter of water) and citric acid (3 g per 1 liter), and boil.
Pour the syrup into jars and seal tightly.

Recipes with sugar

“Five-minute” recipe for cherries in their own juice with sugar and pits:

Cover the fruits with sugar at night (that is, in the dark) (in proportions 1:1). Cherry juice will completely dissolve sugar in 12-15 hours.
Bring to a boil over low heat, stirring gently in one direction (then the berries will remain intact), and boil for 4-5 minutes.
Pour into sterile jars and seal.

Recipe with sugar and pitted cardamom:

Place cherries and sugar in layers in sterile liter jars (1 cup of sugar per liter container).
Add a pinch of citric acid and cardamom to each jar.
Cover with a lid and shake well to distribute the spices and sugar evenly.
Place the jars in a large saucepan with warm water, bring to a boil over low heat and simmer for 30-40 minutes.
Carefully remove from the pan and roll up.

Making and preserving cherry juice and fruit drinks for the winter

Cherry juice and fruit drink are also tasty and healthy drinks that can be preserved without harming the beneficial composition of the fruit.

How to prepare cherry juice at home? There are 2 methods:

The usual one is that the juice is boiled from the fruit over an open fire. The method is quite troublesome, but for those who love the process, this is not an obstacle.
Making in a juicer. Cherry juice in a juicer is no less tasty and healthy, and extracting it is not so troublesome. The principle of operation of a juice cooker: the fruits are heated with steam, while the process of both juice extraction and sterilization occurs. After this miracle technology has been given to us, the juice can be immediately rolled up for the winter into prepared containers without additional sterilization.

It’s easy to prepare juice for the winter using the usual old-fashioned method; you just need to follow the following tips:

Prepare the fruits (preferred reddish variety): sort, remove the “tails”, rinse under running water.
Dry the cherries naturally.
Pour dry cherries into an enamel-coated pan and add warm water (at the rate of 1 cup per 1 kg of cherries).
Bring to a boil over medium heat.
Reduce heat to low and cook cherries, stirring and pressing constantly, until completely softened.
Strain the resulting mixture into a clean bowl through a sieve, crush the boiled fruits immediately, but do not wipe, as you will end up with a fruit drink, not juice.
The purchased juice should be put on low heat and boiled by 1/3.
Pour the finished bubbling product into sterile glass containers with metal and/or screw caps. Seal tightly and roll up. Store in a cool place.

To prepare fruit juice for the winter, you need to follow the recipe outlined above, but when straining, rub the boiled fruits through a sieve to add the pulp to the mixture. Fruit juice is stored in the same way as juice, and when consuming it, it is better to dilute it with water to taste, as it is very rich.

Helpful Tips and Tricks

Some useful tips on how to make winter preparations at home tasty and very useful:

It is better to take the fruits perfectly ripened: cherry juice - properties and quantity - depends specifically on this.
An additional check for the presence of worms in cherries can be carried out as follows: immerse the fruits in a weak salt solution for 7-8 minutes. All the worms from such manipulation will come out.
A constant check of glass jars for integrity, especially the neck, is necessary. A damaged neck provokes “bloating” and “breakdown” of the preservation.
It is better not to use a degreaser to rinse containers before storing, as it is difficult to wash off.
Bubbles rising from the bottom up after turning over the rolled-up can indicate that the lid needs to be rolled again. If repeated rolling does not help, you need to change the jar.
Compotes are made from cherries for the winter, but with the addition of other fruits and berries, since compote does not have a pronounced taste and smell.
Cherries in their own juice, opened in winter, can be used not only in their pure form, but also for various baked goods, making puddings, jelly, compotes, jellies and other dishes.
Cherry juice can be used to make alcoholic beverages.

So that you can enjoy canning for the winter and happily prepare dishes with cherries in your own juice, learn how to do it correctly - listen to the tips and advice outlined.

Sweet cherries in their own juice for the winter

When preparing berries for the winter, housewives strive to preserve the maximum amount of vitamins and other valuable substances they contain. Not all of these elements are able to withstand high temperatures and are destroyed during intensive heat treatment. Recipes that allow you to cover fruits without boiling them are popular. Cherries in their own juice are considered one of the most delicious and necessary sweet preparations. It retains not only vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) , but also the organoleptic properties characteristic of the freshest berries

Due to the juiciness and sweet taste of the fruits, you can close them with the addition of a small amount of sugar or completely without it, while at the same time refusing to cook the berries. This makes the dessert both tasty and healthy.

Individual manufacturing

Only ripe or even slightly overripe berries are suitable for production in their own juice. But it is not allowed to put spoiled fruits in the preparation: this affects the taste and safety of the entire jar. Before planting, the cherries must be carefully sorted and washed, trying not to destroy the fruits.
Tap water that gets into the product will not make it tastier and will have a bad effect on its preservation. Before use, the washed berries are dried and the branches are removed. Cherries will dry faster if you dump them on a towel that absorbs water well.
A substitute for boiling berries when making cherries in their own juice is sterilizing the fruits specifically in jars. There are recipes that even allow you to do without sterilization, but then you use a lot of sugar or citric acid.
Cherries can be prepared for the winter with or without pits. Fruits that are sealed with seeds look more appetizing, but they cannot be stored for more than 6–8 months, because after this period, hydrocyanic acid begins to be created in the cherry seeds.
When peeling cherries, you must not break them. The integrity of the berries can best be preserved by removing the seeds with a pin or pin, but if you are preparing large quantities of berries for the winter, it is more advisable to use a special machine for squeezing the seeds out of cherries.
Jars need to be washed with soda and sterilized. The lids are also sterilized by boiling. Cover the berries with metal lids to ensure density.
After making the canned food, the cans of cherries are turned over and wrapped. While cooling in a steam bath, the workpieces undergo additional preservation, which increases their safety.

The conditions for storing cherries in their own juice depend on the recipe used. There is no need to store such preparations in a warm room; some of them can only be kept in the refrigerator.

Sweet cherries in their own juice with seeds without sugar

Composition (per 1 l):

cherries – 0.7–0.9 kg.

Sort through the cherries, leaving only the ripe and undamaged ones. Wash her in the shower. Place on a towel and wait for the berry to dry. Remove the branches.
Sterilize the jars. Cherries in their own juice are sealed in a small container, because once the can is opened, its contents quickly deteriorate.
Fill the jars with berries. At this step, all the berries may not go into the jars, then they can be added later.
Boil water, pour boiling water over the cherries. You should not fill the jars to the brim, because during sterilization the cherries will release their own juice and settle, giving way to new berries. It is enough to fill the jars halfway, maximum two-thirds.
Lay a towel in a huge saucepan, place the jars on it, and cover them with boiled lids.
Pour water into the pan so that its level reaches the hangers of the cans. The water must be warm so that the jars do not burst.
Place the pan over low heat. Wait 15–20 minutes after the water in the pan boils. Add the berries and continue sterilizing for another 10–15 minutes.
Carefully remove the jars from the pan, screw on the lids, turn them over and wrap them up.

After cooling, the jars of cherries need to be put in the refrigerator. If you prefer to store the workpiece in a cold room, you can create cherries with pits in their own juice with the addition of sugar. To do this, it is poured into the bottom of the jars before filling them with berries. For a liter jar, 0.2 kg of sweet sand is enough.

Cherries in their own juice without seeds

cherries – 0.8–1 kg;
sugar – 80–100 g;
citric acid – 1 g.

Manufacturing method:

Sort, wash and dry the berries. Remove the seeds.
Add citric acid and a spoonful of sugar to the bottom of sterilized jars.
Fill the jars with cherries, sprinkling the berries with sugar.
Place a towel on the bottom of the pan, place the jars on it, covering them with lids.
Fill the pan with water (up to the hangers of the jars). Sterilize for 20–30 minutes, depending on the size of the jars.
10–15 minutes before the end of sterilization, add berries or warm boiled water to the jar to fill the vacated space (during the sterilization process, the berries release juice and settle).
Roll up the jars, turn them over, cover with a blanket and leave to cool as is.

The workpiece should be stored in a cold room. If the temperature in it does not exceed 16 degrees, then the cherries will not spoil during the year.

Cherries in their own juice without sterilization

cherries – 0.6–0.8 kg;
water - how much will go into the jars;
sugar – 0.3 kg per 0.5 liter of water;
citric acid – 1 g per 0.5 l of water.

Manufacturing method:

Fill sterilized jars with pitted cherries.
Boil water, pour over the berries, leave for 15 minutes.
Drain the liquid from the jars into a saucepan, measure out the required amount of sugar and citric acid.
Add water, heat it, stirring until the sugar dissolves. Boil for 5 minutes.
Pour the juice over the cherries and roll up the jars. Leave to cool upside down under the blanket.

It is better to store cherries sealed according to this recipe in a cold room, and even at room temperature the preparation is good.