Pitted cherries in their own juice with sugar for the winter: 7 canning recipes

Many people remember the picture of childhood: the whole family at the table, in the hands of hairpins or safety pins, and on the table - a basin with fresh cherries. Each cherry is peeled, sent to its own jar. Then they boiled dumplings from it or twisted pitted cherries in their own juice with sugar for the winter. Cherry in its juice is not tasteless. It is always fragrant, rich in taste. It is also important that pitted cherries do not contain hydrocyanic acid, and therefore are worth well even for more than one year.

Features of cooking cherries in their own juice for the winter

This method is common due to the ease of preparation and versatility of such canned food. The most difficult thing here is to remove the seeds from the berries and not eat the result immediately.

Recipes do not imply any special tricks. Peeled berries are placed in a jar and sterilized. Less commonly, they are boiled and then poured into containers.

Tip: take small jars so that the contents are enough for one time. These are cans of 0.7-1 l.

How to select and prepare ingredients?

It is important to select good ripe berries of large size, because small ones do not look as aesthetically pleasing after removing the stones. Yes, and it will take longer to mess around with them. Small cherries will also lose their appearance in the preparation with stones - as soon as the juice comes out of the shell, a thin skin without pulp will remain on the stone.

A few more points:

1. A beautiful look and a more pronounced taste of a product closed with stones, such a preparation gives off a little almond. But you can store such canned food for no more than 8-10 months - it's all about hydrocyanic acid.
2. Fruits should be washed carefully without damaging the shell. The task is to preserve as much as possible the valuable juice in which the berries will be cooked. If the fruits are with stalks, then it is better to remove them after washing. They also begin to take out the bones only from pure cherries.
3. To take out the bones, you can buy a machine for squeezing them out. If there is none, a pin or a regular hairpin will do - the method is old, but tested and even more preserving the shape of a cherry than through piercing with special devices. It is more convenient to make a puncture with a hairpin from the side of the growth of the stalk.
4. You can cook such canned food in different ways - with and without sugar, with fruit boiling or with sterilization.

Rules for preparing dishes

Banks are well washed with soda, rinsed with water, after which they must be sterilized. Lids can be taken metal lacquered or twisted. Both of them must first be boiled.

How to seal cherries in your own juice?

We offer some basic and easy ways.

Classic recipe

Traditional canning recipe involves the use of sugar. This jam, which was prepared by grandmothers, is sweet, viscous, thick. You can achieve the correct consistency and preservation of the berries if you cook the dessert in two steps. First, in the berries, the juice should be replaced by syrup, this will preserve the shape of the cherries. The second time we cook to achieve the desired density, the density of the jam. The ratio of sugar and cherries is 1 to 1.

Cooking:

1. Peel pitted cherries, put in a basin.
2. Sprinkle with sugar and wait for the juice to appear.
3. As soon as the sugar begins to float, dissolve, put on a small fire and wait until the berries are immersed in the syrup.
4. Increase heat to form foam, remove it.
5. Simmer on low heat for another five minutes and set aside from the stove.
6. When it cools down, boil over low heat for another half an hour until thick, when a drop of jam stops spreading over the saucer.
7. Pour the finished dessert into clean dry jars, roll up and leave to cool.

Five-minute pitted and sterilized

A five-minute preparation is good because it cooks quickly, retains a maximum of useful substances. This is not jam in the traditional sense, but rather a very thick and rich compote syrup.

Products:

• sugar - 0.8 kg;
• cherries - 1 kg.

Cook like this:

1. Wash the cherries, remove the pits. Sprinkle with sugar and leave for five hours to give juice.
2. Put on the stove and bring to a boil over high heat. Remove foam.
3. Boil for 5 minutes and pour into jars. Roll up, wrap until cool under a blanket.

With sugar in the oven

Progress:

1. Prepare half-liter jars.
2. Rinse cherries, peel them, but you can cook with them. Fill half the jar with cherries, add sugar, 2 tablespoons per jar.
3. Shake, add cherries to the brim again, shake and add 2 more tablespoons of sugar. The remaining juice, if the cherries are peeled, pour into jars too.
4. Cover with lids and place in oven over medium heat.
5. Sterilize in the oven on low heat. From the moment air bubbles appear in the jars, indicating boiling, hold for another 5 minutes and carefully remove it by removing the grate and using a special holder. Roll up cans.

With bones

Cherry in own juice with pits is good for those who don't have time to deal with taking them out. It can be cooked with or without sugar, and this significantly reduces the calorie content of the preparation.

Cook like this:

1. Put the washed and dried cherries in a jar, shake and add cherries again.
2. Put in a water bath so that hot water covers the jar up to the shoulders.
3. During the sterilization process, the cherry will be compacted and lowered, add it to the top. If the juice is not enough, add boiling water. To make the cherry juicier, dip it in water for 20 minutes before cooking.
4. Roll the cherries sterilized for 15 minutes.

Sugar free

This is an economical method used by housewives during the sugar shortage. You just need the pitted fruit and maybe some water to top it up if you run out of juice.

Cook like this:

1. Put the prepared cherries in sterile jars to the top, let stand for an hour so that the initial juice stands out.
2. Place to sterilize by dipping in hot water up to shoulders.
3. Cherry will release more juice and will settle. Then add a fresh portion to fill the jar as much as possible. After boiling water in a saucepan, sterilize a 1-liter jar for 20 minutes. Jars must be covered with lids.
4. Twist the workpiece.

In the slow cooker

Products:

• 2 kg berries;
• 400 g of sugar.

Progress:

1. Put the fruits in the multicooker bowl. Sprinkle with layers of sugar and let the juice come out - usually infused for 5 or 6 hours.
2. Set the stew mode and cook for 1 hour.
3. Pour into clean jars and roll up.

Microwave

Cooking:

1. Put pitted fruits in prepared half-liter jars. Pour 2 tablespoons of sugar into each and send it to the microwave - usually three jars fit at once. Do not cover the jar with a lid!
2. Set the mode for 10 minutes and watch the boil. When it boils, take out the jars, cover with lids and shake well. Put it back in the microwave and finish cooking.
3. We take it out and roll it up. Keep until cool in a blanket.

Storing treats

Canned berries contain acid, so a properly prepared preparation, even without sugar, is quite normal under normal conditions. Jam, cooked with sugar, does not tolerate home storage at all.

It is important to remember: jam that is closed with stones must be eaten as soon as possible, in the second year such canned food becomes unsafe.

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