canned cherries in own juice for the winter - an excellent addition to many simple homemade dishes. Experienced housewives use the blank as dumplings or decor confectionery. With this method of processing, the berries retain not only the ideal appearance but natural taste as well as natural benefits.

How to close cherries in your own juice?

Canned cherries in their own juice are both a flavor addition and a high-vitamin product, which you should definitely cook. For the recipe, cherries are sorted, if desired, pitted, laid out in jars, covered with lids and sterilized from 20 minutes to half an hour. After that, roll up and store in a dark place.

  1. Preservation of cherries in their own juice begins with the right berries. It is better to use large cherries, small cherries will lose their shape when the seeds are removed.
  2. Overripe cherries should not be used: they will increase the risk of fermentation and explosion of the piece.
  3. If worminess is suspected, the berries are soaked for half an hour or an hour in salt water.
  4. It should be noted that cherries in their own juice for the winter are prepared without water and sugar. If desired, the presence of a sweetener is limited to a couple of spoons.

Canning cherries in their own juice with pits is one of the not troublesome and convenient ways. It significantly reduces the cooking time, keeps the berries attractive appearance and almond flavor. There is only one drawback - due to the seeds that secrete hydrocyanic acid, preservation remains of high quality only for a short period of time, the workpiece is stored for no more than 5-6 months.

Ingredients:

  • cherry - 900 g;
  • sugar - 50 g.

Cooking

  1. Place the selected and washed cherries in a jar, sprinkling each layer with a spoonful of sugar.

Shake the workpiece to evenly distribute it.

  1. Put a tablespoon of sugar on top, cover with a lid and send the workpiece to a pot of water for sterilization.
  2. Cherry in its own juice is sterilized for the winter at a temperature of 100 degrees for 15 minutes, after which it rolls up, turns over and wraps up.

In its own juice has a number of advantages. With such a blank, you can immediately start baking without wasting time removing the seeds, and use the remaining syrup as a topping for ice cream, cocktails or biscuits. And although such preservation is not always aesthetic, it is tasty and healthy.

Ingredients:

  • cherry - 900 g;
  • sugar - 250 g.

Cooking

  1. Rinse the berries and remove the seeds.
  2. Arrange in jars, sprinkling with sugar.
  3. Cover the blanks with lids.
  4. Cherry in its own juice with sugar is sterilized for 20 minutes, after which it is rolled up, turned over and wrapped up to complete cooling.

Sterilizing cherries in their own juice is the correct and extremely harmless way to increase the shelf life of the workpiece. The process includes prolonged heating, due to which the taste and nutritional qualities of the cherry remain unchanged, and the bacteria that cause preservation fermentation die.

Ingredients:

  • cherry - 500 g;
  • sugar - 150 g.

Cooking

  1. Remove pits from cherries.
  2. Lay the berries in layers, sprinkling each layer with sugar.
  3. To extract the juice, leave the workpiece for a day.
  4. Arrange the berries in jars, pour over them with the resulting juice, cover with lids and sterilize in boiling water for 15 minutes.
  5. Cherry is sweet in its own juice for the winter, rolled up with clean lids, turned over and wrapped until it cools completely.

Cherries in their own juice without sugar - an excellent delicacy when diet food. By giving up the sweetener, you can not only save a lot of money, but also get a useful and a simple workpiece for the preparation of which you only need to insist the peeled berries until juice is obtained, put them in jars and sterilize for 15 minutes.

Ingredients:

  • cherry - 1 kg.

Cooking

  1. Remove pits from cherries.
  2. Put the berries in a bowl and leave warm for 3 hours.
  3. Arrange the berries in sterile jars, fill with the resulting juice, cover with lids and sterilize for 15 minutes at a temperature of 80 degrees.

Chinese cherry fruits are rich in acids and carbohydrates, and are an excellent product for winter preparations. This variety of cherries contains natural glucose, which makes it possible to prepare sugar-free preserves and get not only tasty, but also a healthy treat, especially for children and adults suffering from indigestion.

Ingredients:

  • cherry - 3.5 kg.

Cooking

  1. Rinse ripe cherries, arrange in jars and cover with lids.
  2. Place in a pot of cold water and heat up gradually.
  3. Bring water in a saucepan to a boil.
  4. in its own juice it is sterilized for 20 minutes, after which it is clogged with lids.

Many housewives believe that there is nothing more convenient and healthier than cherries in their own juice without sterilization. This method not only saves time, but also preserves all the nutritional and taste properties in the fruits, because the berries do not undergo heat treatment, which leads to the destruction of enzymes, the absence of which adversely affects the harvest.

Ingredients:

  • cherry - 1.5 kg;
  • sugar - 450 g.

Cooking

  1. Remove pits from cherries.
  2. Arrange the berries in layers in a flat-bottomed dish.
  3. Sprinkle each layer with sugar.
  4. Bring the mass to a boil.
  5. Quick cherries in their own juice are removed from the fire for the winter, laid out in sterile jars, immediately rolled up and wrapped until cool.

Canning cherries in their own juice has long become simple and familiar, especially with a faithful assistant multicooker. The technical features of which are suitable for infusion of berries, and for subsequent preparation. It is necessary to darken the berries sprinkled with sugar in the “Steam” mode for 20 minutes and switch to the hourly “Extinguishing”.

Ingredients:

  • cherry - 3.5 kg;
  • sugar - 3.5 kg.

Cooking

  1. Place the washed cherries in a bowl.
  2. Add sugar, stir and leave for 4 hours.
  3. Set the Steam mode to 20 minutes.
  4. After that, boil the cherries for 60 minutes in the "Extinguishing" mode.

Harvesting cherries for the winter in their own juice can occur different ways. Many housewives are inclined in favor of the oven - a method that is not quite traditional, but undeniably convenient. In the oven, the process of cooking and sterilization occurs simultaneously, which is practical and convenient, especially with a huge number of blanks.

Ingredients:

  • cherry - 900 g;
  • sugar - 50 g.

Cooking

  1. Arrange the peeled berries in jars.
  2. Put 20 g of sugar in each container.
  3. Place the jars in the oven at 120 degrees.
  4. Remove from oven after 10 minutes and roll up immediately.

In its own juice, it can also occur in the microwave. Moreover, this device has proven itself not only in heating food, but also in cooking. complex dishes including conservation. The peculiarity of the microwave is that it will allow you to approach the process in a complex way: first, jars are sterilized in it, then berries with sugar.

Cherry in its own juice is an excellent preparation for the winter. And also an ideal option for processing a large cherry crop. Berries are useful for making various pastries, for decorating cakes and pastries, for cooking compotes and jelly. Thanks to a small heat treatment most of the vitamins are preserved, which means that the dessert is not only tasty, but also healthy. In addition, the preservation of cherries does not take much time, as it is prepared according to very simple recipes.

Pitted Cherries in Own Juice with Sugar - Step by Step Photo Recipe

Ingredients for one jar with a capacity of 0.7 liters:

  • Sugar - 100 gr. (or 4 tablespoons)
  • Pitted cherries - 550 gr.

Cooking method:

Select large, mature and healthy fruits with dense pulp. Remove unripe or rotten berries.


Free the cherry from the stalks. Transfer to a colander and rinse well. Then set aside and let the water drain a little.

Remove seeds from fruits.


You can do this in several ways:

  • with mechanical separator
  • hairpin
  • pin
  • using a pitting machine
  • using a garlic press

Place the peeled cherries in sterilized and dry jars with a capacity of 0.7 liters. to shoulder level. To make the berries lie tighter, you can shake the jar a little or lightly tamp it with your hand.


Pour sugar on top of the cherry. If desired, the amount of sugar can be reduced or not added at all. Cherry in its own juice will then turn out a little more sour.


Then take a deep and high pan. Cover the bottom of the container with a kitchen towel folded in half.


Carefully place the jars in a saucepan and pour warm water up to the shoulder line.

Cover the jars with prepared sterilized lids so that water does not get into the cherry during boiling.


Place the container on the stove and bring to a boil over medium heat. Then reduce the fire a little so that the water does not flood the lids and boil for 15 minutes.

After removing the jars from the pan and hot, roll up with a typewriter or screw on the screw caps.

Turn the finished jars upside down and check for leaks. Then wrap with a blanket and wait for cooling.

It is possible to store cherries in their own juice, harvested using this technology, for several years. room temperature in a closet or pantry.

Pitted cherries in their own juice with sugar - a simple recipe

If a lot of cherries were born, then ideal option processing of the harvest will be the preservation of berries in their own juice. In winter, such a preparation can be eaten instead of sweets, and the syrup can be diluted with water and drunk instead of compote. In addition, scientists have proven that the fruits of cherries or their juice are excellent for helping with the blues.

Ingredients:

  • Pitted cherries - 1 kg.
  • Sugar sand - 300 gr.

Jars can be taken with a capacity of 0.5 liters, and tin or iron screw lids are suitable. They must first be sterilized and dried.

Cooking method:

  1. Sort the cherries, wash thoroughly and remove the pits.
  2. Transfer the berries to a saucepan and add sugar.
  3. Put the container on a slow fire and gently mix the cherry mass.
  4. Then bring to a boil, remove from heat, arrange in clean jars and roll up the lids.
  5. Then cool under a blanket and store in a dark and cool place.

If possible, be sure to stock up on jars of delicious cherries in their own juice for the winter. After all, it is not only delicious dessert but also useful.

By canning cherries in your own juice, you will gain a strategic reserve for the winter for making drinks - compote and jelly. Berries are useful for various pastries, go to the filling, to decorate cakes and pastries. I offer a few good recipes blanks, with and without sugar.

The advantage of a natural preparation is that more of the benefits of cherries are preserved. Thanks to a very modest heat treatment, the vitamins do not have time to die, which means that we have achieved the main thing - we got a tasty and healthy dessert. Five minutes can rest.

How to roll cherries in your own juice - harvesting secrets

  • As a rule, the preparation is made in small jars, for one-time use, since an open dessert does not last long, especially if it is without sugar.
  • Take only the ripest berry.
  • Remove bones. An exception is the preparation of cherries in natural cake syrup. There are several recipes for preserving fruits with seeds, this is not forbidden. But you should know that long storage jars are not eligible. The seeds contain hydrocyanic acid, which over time is released into the syrup.

Pitted cherries in own juice with sugar

I think that this is the most successful and correct way of harvesting in your own nectar. Dessert is stored without complications all winter.

Prepare:

Preparation of the workpiece:

  1. Put the jars to be sterilized and boil the iron lids.
  2. Peel the washed cherries.
  3. Put the fruits in a cooking container. At the lowest power of the fire, start heating the contents. This is important - a strong fire is not needed.
  4. Immediately after the first signs of boiling appear, quickly transfer the cherry mass to jars and roll up.

Cherry with sugar without sterilization

The blank is also made pitted, but somewhat different. It does not take long to bring the berries to a boil. The method is very simple, but the cooking technology will allow conservation to stand all winter.

Would need:

  • A kilogram of fruit is a glass of sugar.

Cooking:

  1. Put the cherries freed from the core into a saucepan. Sprinkle with sugar.
  2. Set aside for 12 hours. During this time, the berries will be saturated with sweetness and give a lot of juice.
  3. Prepare jars - wash and sterilize.
  4. Turn on the gas at full power, let the mass boil quickly and strongly.
  5. Remove, quickly pack into jars and seal.
  6. For storage, choose a pantry or refrigerator shelf.

Cherry in juice syrup with sugar

In your own juice, you can prepare cherries in such a way that you get a thick, pomegranate-colored syrup in which stunningly beautiful whole berries will float.

Take:

  • Per liter of cherry juice - 300 gr. granulated sugar.

How to cook:

  1. Divide the washed cherries into 2 unequal parts. Free the smaller part from the bones. Place in blender bowl and grind.
  2. Drain the juice, add sugar to it and put on the stove.
  3. When the pulp boils, check if the sugar has dissolved.
  4. At the same time, divide most of the cherries into jars without removing the pits.
  5. Pour in boiled juice.
  6. Sterilize a liter container for 25 minutes, for containers of 0.5 liters - 20 is enough.

Cherries in juice with pits, recipe with sugar

The recipe has no exact proportions. But a large amount of sweetener and sterilization will guarantee to protect the workpiece from rapid fermentation.

Step by step preparation:

  1. Fill the jars in layers. At the bottom is a layer of cherries about two centimeters. Then 2 tablespoons of sugar. And so to the very top.
  2. Shake the jar occasionally to make sure the contents are packed tightly. The top layer must be sugar.
  3. The last step is sterilization. How much to sterilize: liter 20 minutes. Banks per half liter - 15.

Cherries in their own juice - sugar-free preservation

According to this recipe, it will turn out to preserve a lot of berries in one jar. Another strength of the recipe is that the fruits do not lose color, it turns out fragrant, almost natural taste.

  1. Before cooking, do the preparatory work - pour the cherry with cold water and hold for exactly an hour. During this time, it will be saturated with water and become more juicy.
  2. Get rid of the core, put the pulp in jars.
  3. At the same time, sterilize jars and lids.
  4. A blank without sugar in its own juice must be sterilized. Place the jars in a pot of hot water. Let the liquid boil and sterilize. For a 0.5 liter can, 15 minutes is enough. Process a liter container for 20 minutes.
  5. After rolling, the blanks are turned over, wrapped and waited for cooling.

Pitted Cherries - Sugar Free Recipe

I have already drawn your attention to the fact that it is desirable to harvest berries in their own juice without a core. However, if you plan to quickly use the content, it is acceptable to do so without deleting it.

  1. Fill jars with washed berries. Place in a pot of hot water.
  2. Line the bottom of the pot with a towel to keep the jars from bouncing around too much. Don't forget to cover the jars with lids.
  3. Preservation requires constant monitoring, as the cherry will soon begin to settle down. Enclose required amount filling the jar to the top. Settles again - put a new portion.
  4. Soon the settling will stop, this is a signal that no more fruits will enter. Get it, roll it up. Cool by turning over the neck.

Successful harvesting! Open a jar on a winter evening tasty preparation, and make any dessert with cherries, as if just plucked from a tree. Video, with a recipe for cherries in their own juice in jars for the winter.

Prepare the ingredients for the cherries in their own juice.

Sort cherries: remove leaves and cuttings and select undamaged berries.
Rinse the cherries with water, drain in a colander and let the liquid drain.
Remove pits from cherries (using a special tool for removing pits).

Rinse the jars with soda and sterilize for 3 minutes over steam, or put in a cold oven, turn on at 100 ° C and heat until the jars are hot and the moisture has completely evaporated.
Rinse the lids with baking soda and boil for 3 minutes.
Put a handful of cherries in a jar.
Sprinkle with about 1 tablespoon of sugar.
The next layer is again a handful of cherries.
Then another tablespoon of sugar.
Thus, fill the jar to the top.

Advice. An 800 ml jar takes about 4-5 tablespoons of sugar. Upper layer cherries are also better sprinkled with sugar. But, if desired, cherries in their own juice can be cooked without sugar.

Leave the jars (covered with lids) for 20 minutes for the cherry to release the juice.

Sterilization.
Put a tea towel in the bottom of a large wide saucepan.
Put the jars and cover them with lids (do not twist).
Pour water into the pan so that it reaches the shoulders of the jars (make sure that water does not get into the jars with cherries).
Bring the water in a saucepan to a boil over low to medium heat.
Sterilize cherries from the moment of boiling for 15 minutes (for 800 ml or liter jar) at low boiling.

Carefully remove the jars from the pan and seal tightly with lids.

Advice. If the cherries are not juicy, add a little boiling water to cover all the cherries with liquid. If the cherries are juicy - this is not necessary, they themselves will give a lot of juice.

Turn the jars upside down (to make sure that the jars are closed tightly and no liquid leaks out) and leave to cool completely.
You can wrap the jars with a terry towel or other warm clothes.
Then store in a dark, cool place.

Advice. Cherries in their own juice can be prepared in another way. For 1 kg of cherries, about 300 g of sugar is taken. Rinse the cherries, remove the pits, cover with sugar and leave for 8-12 hours so that the berries release juice. Then put the pan on the fire and bring to a boil over low heat. Arrange the cherries in sterilized jars and pour over the extracted juice. Banks roll up.

Bon appetit and cherry mood!

Compote is preserved from cherries for the winter, jam is made and cherries are made in their own juice. Cherry canning winter will be a real find.

Delicious, sweet compote quench your thirst. Cherries in their own juice suitable for various pastries, dumplings. Cherry jam Great option for winter tea.

The article gives proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.

Delicious cherry compote without sterilization. Easy to prepare, a refreshing drink will come out.

Ingredients: fresh cherries, sugar, water.

Recipe

On the three-liter jar you will need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.

Sort cherries, wash. Wash and sterilize jars and metal lids.

Arrange the cherries in jars, add sugar, pour boiling water halfway. Cover with lids and leave for 10 minutes to melt the sugar.

Add boiling water to the top, roll up the lids. Turn jars upside down and cover until completely cool. Store the drink in the basement.

Ingredients: cherries, sugar.

Recipe

Wash and sterilize jars and lids. Sort and wash cherries. Pour cherries into jars, about 1 kg each.

Pour boiling water into jars with cherries to the top, cover with lids and leave for 30 minutes, infuse.

Drain the water from the jars into the pan, add sugar (700 grams per 3 liter jar, in winter I mix compote with water, it doesn’t affect the taste much - I do this to save space and jars, if you don’t mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Ready syrup pours jars with cherries and roll up the lids.

Turn the jars upside down and cover, leaving to cool completely. Compote can be stored in a pantry at room temperature.

Such canned cherries Suitable for baking muffins, pies, cakes. For conservation, you need a little sugar.

Ingredients: cherries, sugar.

Wash and sterilize the jars (I have half a liter). Pour cherries 1/4 of the way into jars. Then fall asleep 1 tbsp. l. into each jar on the surface.

Again a layer of cherries and a layer of sugar, repeat to the very top. It took me 3 tbsp for a jar. l. Sahara.

Cover the jars with lids and sterilize for 15 minutes (liter for 20 minutes).

We take out the jars and roll them up with lids, turn them over until they cool completely.

Compotes, jelly are cooked from such cherries in winter, dumplings with cherries are molded. Add to cakes, and various pastries.

Properly and quickly cooked cherries in their own juice retain more vitamins than jam or jam.

Ingredients: cherries - 1.5 kg., sugar - 1 kg.

Cherry in own juice recipe

Wash and sterilize jars and lids. Wash and sort the cherries well, remove the seeds.

Cover jars with lids and sterilize in a saucepan with water for 15 minutes.

We take out the jars and roll up the lids. If the sugar has not completely melted, put the rolled jars on their side and twist around the table until the sugar has completely melted.

Turn jars upside down and leave to cool.

Video - Cherries in their own juice with sugar for the winter

This recipe is suitable for baking pies and for tea. Tasty and fragrant cherry jam for the winter - popularly called a five-minute.

Ingredients: cherries - 1 kg., sugar - 1 kg.

jam recipe

Sort and wash the cherries, remove the seeds. Place in a non-stick pan. Sprinkle the cherries with sugar and leave for 1 hour to let the juice flow.

We put the pan on the fire, as soon as it boils, cook for 5 minutes, removing the foam. Remove the pan from the heat and leave the cherries for 3-5 hours, cover with a towel.

Cook again for 5 minutes after boiling, insist 5 hours. So repeat 3 times.

Pour the finished jam into sterilized jars and roll up the lids. Turn the jars upside down, wrap with a blanket, leave to cool completely.

Video - Seedless cherry jam

For the winter, you can freeze pitted cherries in freezer. Probably the most quick recipe harvesting cherries for the winter. Cherry does not lose its taste and useful qualities. Such cherries are suitable for making pastries, dumplings, compotes.

Ingredients: cherries - 1 kg., sugar - 100 g.

frozen cherry recipe

Wash and sort ripe cherries well. Remove the bones, sprinkle with sugar. Pour the cherries with sugar into a bag and put in the freezer.

In winter, get the required amount and cook various dishes.

Video - How to remove (pull out, take out) pits from cherries?

These are simple and proven recipes for canning cherries for the winter.