Cherry compote for the winter: a simple recipe for a three-liter jar with photos and videos

Cherry is a seasonal product, I want to keep it on the table as long as possible. Simple recipes for cherry compotes allow you to get a storehouse of vitamins even in winter.

No matter how the cherry compote is prepared for the winter, the recipe includes the required operations:

• preparing containers;
• preparing berries;
• preparation of filling;
• heat treatment options (pasteurization, sterilization, multiple filling, hot filling);
• rolling up (capping) containers.

Preparation of containers

Cherry compote for the winter is better to close in three-liter jars. This saves energy, time and space. First you need to prepare the container. Banks must be intact, with a clean rim. The containers are thoroughly washed, if a dishwasher is used, then it is imperative to rinse with tap water before sterilization. There are various ways to sterilize jars.

Practice has shown that it is better to sterilize jars traditionally by steam, using a special nozzle on the pan. Sterilize the cylinders for 7-10 minutes, removing the jar, shake to remove water. Put on a clean towel and cover with a sterilized lid. The lids are sterilized as follows: metal canning lids without damage, defects and with rubber rims, completely covered with water, boil for 10-15 minutes, then reduce to the minimum.

The lids are pulled out just before the jar is covered. Do it better with tongs or a fork.

Cherry compote for the winter: the subtleties of cooking

Compote is not as concentrated from pitted cherries as with pits. The syrup prepared for the winter absorbs all the extractive substances from the berries over time and becomes more delicious. No need to strive to place a large number of fruits in a small volume. If you put too many berries, the syrup will turn out to be too concentrated and will have to be diluted with water before use. Cherry is a neutral berry and can be mixed with an acidic berry to enhance its flavor.

Preparing cherries for compote

Fruits choose large and medium, without defects and damage. Wash thoroughly, remove the stalks, put in a sieve or colander and let the liquid drain. Compote of cherries with pits does not require further processing of berries.To prepare a pitted product, it is better to squeeze them out using separators (special devices). The berry is practically not deformed and less juice is lost.

Easy winter recipe

Compote of cherries for the winter. Below recipes are given for a 3 liter jar:

• Cherry 700 g.
• Sugar 400 g.
• Citric acid 10g
• Water 3 liters.

Dissolve sugar in boiling water, bring to a boil and let simmer for 3-5 minutes. Washed berries are placed in a prepared three-liter jar. Pour in syrup with a slide. Cover with a sterilized lid and put in a container of hot water for pasteurization.

Pasteurization is carried out at a temperature of 85 ˚C for 45 minutes.

Attention, do not open the lid! Roll up the jar, check for leaks, rolling the jar several times on its side. The rolled jar is placed in a dark, cool place so that it cools quickly. Cooling too long may cause the fruits to become soft.

Stoneless cherry compote

Seedless compote is better to make a little sweeter and in smaller jars, about 200 g of sugar per 1 liter of water. Then canned berries can be used in desserts. Instead of pasteurization, sterilization can be used to speed up the process. Sterilization takes place under the same conditions, only the syrup in the jars should boil slowly. Sterilization time 12-15 minutes.

Compote of pitted cherries

Attention, fruits with stones contain hydrocyanic acid. Therefore, it is not recommended to put more fruits with stones in a container, the taste will deteriorate and may be harmful to he alth. The recipe is as follows:

• Berry washed, without stalk 1 liter jar.
• Sugar 350 g.
• Water 3 liters.

Filling and sterilization are similar to the previous recipes. There should always be a little more syrup.

Recipe without sterilization

It is less laborious to close the compote from pitted cherries without prior sterilization. By winter, the taste characteristics will only improve. They do this: the jars are thoroughly washed, rinsed, poured one third of a 3-liter jar of well-washed fruits with stones without twigs. 1.5 cups of sugar are poured, everything is poured with boiling water, covered with a sterilized metal lid, allowed to stand for 20 minutes, the lid is removed and placed on a clean saucer, the jar is closed with a special plastic drain lid, which was sterilized together with metal lids.

Pour the syrup into a saucepan, add 100 g of water, bring to a boil, let it boil for 5-7 minutes, pour boiling syrup again, the syrup should rise slightly above the edge of the jar. Cover with a sterilized lid and roll up. The balloon is turned upside down and tightly wrapped in a warm blanket.

Caution, if the lid has been rolled up incorrectly, it may come off and cause burns.

Rolled balloons are kept wrapped for 1 day. Pitted cherry compote prepared for the winter is delicious and transparent.

Cherry and strawberry compote

Delicious compote combined with cherries and strawberries. The berries are washed, cleaned, be sure to remove the stalks. Lay in layers mixed with prepared cherries to the shoulders of the jar. Syrup is prepared at the rate of 300 g of sugar per liter of water. Sterilization time of a liter container is 5-7 minutes.No need to add citric acid.

Sugar-free cherry compote

Cherry compote prepared for the winter in hot pouring, a simple recipe is better to rely on several three-liter jars. The fruits are poured with water and wait for the moment of boiling, but do not boil. Carefully remove with a slotted spoon and place in a sterilized container. Boil the remaining water for 5-7 minutes and pour into the jar to the very top.

Immediately roll up, turn over, cover with a warm blanket and let cool.

Storage of compote

As mentioned above, it is more convenient to store compotes in 3-liter jars. After cooling, regardless of what heat treatment was carried out, the jars are kept at room temperature for two weeks. If the caps on the cylinders swell, the syrup foams, molds, then the technology has been violated.Such a product can be digested with the addition of sugar. Cans rolled up correctly can be stored in a cool, dark place.

At room temperature, these twists are stored from 6 months to 3 years.

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