Canning cherry compote for the winter
An excellent drink for festive dishes will be cherry compote for the winter. A drink prepared with your own hands at home will delight you with its unsurpassed result. You will be able to draw from it the whole gamut of useful substances, because the resulting cherry nectar will be without preservatives and any other harmful additives. This natural product will fill your body with the necessary vitamins and minerals that are so necessary in winter.
Read also the article: pitted cherry jam!
Positive qualities of cherries
Vitamins, malic, citric, ellagic acids found in cherries have a beneficial effect on the body. Not only the flesh of the cherry is useful, but also its leaves and even the trunk of a tree. The gum from the bark is processed into medicines for the treatment of the stomach and intestines. In folk medicine, cherries have become famous as an antipyretic agent. Cherry juice with a large amount of vitamin C, strengthens the immune system, has anti-inflammatory properties. Therefore, you should definitely cook a simple cherry compote for the winter or get juice from it for subsequent daily use. Trace elements iron, magnesium, copper act specifically on the hematopoietic system. It is also advisable to use the fruits for sore throat, stomach and intestines.
It is not recommended to eat cherries for people with high acidity in the stomach.
We close the compote at home
Modern methods in canning offer another option for boiling cherry compote for the winter in a multicooker or juice cooker. This will significantly reduce the complexity of the canning process.
Cherry compote for the winter in a slow cooker
Wash the cherries conscientiously, remove all greens. If you wish, you can remove the bones with a pitted machine.
Pour berries into a multicooker bowl and cover with sugar. Then pour cold water. Select the "Extinguishing" mode and set the time - 1 hour.
Sterilize jars with lids. The sterilization process can be done using a kettle, oven, microwave, or saucepan.
Pour the boiled compote into the prepared container and, immediately, tighten the lids. Wrap in warm and set aside until cool.
A delicious sweet and sour drink is ready!
Ingredients include mint, honey and lemon.
Cherry compote for the winter without sterilization
Select ripe cherries, rotten to throw away. Wash in running water, do not remove seeds. It is better to wash the cherries by placing them in a sieve. Here you will be sure that all dirt and harmful substances will be washed away.
Wash cans with soda and sterilize.
Fill the container with cherries by 1/3 of the volume. The fullness of the jar depends on how much you want to get the concentrated drink.
Bring water from the tap to a boil and pour it into a jar, cover the neck with a lid and leave for 10 minutes.
Drain the flavored water without cherries back into the pan, add 300 grams of sugar, if the jar is 3 liters. Boil the mixture.
Pour boiling syrup over the jars and roll up the lids. Wrap for a day.
The next day, cherry compote with pits is ready.
1/3 of the can will give a pleasant sweet and sour taste with a light red tint, half a can of cherries will provide a rich aromatic drink, and 2/3 of the berries for the entire container volume will saturate the compote with a dark red color.
Cherry compote for the winter with sterilization
Remove the stalks from the cherries and rinse. Fill sterilized jars with berries to the top.
Make a syrup: 400 grams of sugar in 1 liter of water. Fill jars of cherries with cold solution.
Fill a saucepan with water and put the future food for sterilization in it. Sterilize for 10-15 minutes (depending on their volume) at a water temperature of 85 degrees.
After the previous procedure, pull out the jars, roll up the lids and set aside until they cool down.
Cherry compote is ready for the winter!
Cherry pitted compote should be stored for no more than 3 years.
Pitted cherry compote for the winter with sterilization
Wash the berries, remove the stalks and seeds.
Put the cherries to the top of the jar or 2/3 of the volume.
Boil the syrup consisting of 400 grams of sugar and 1 liter of water.
Pour cherries with hot sugar solution and send them to the sterilization procedure, which lasts at least 10 minutes. The water in the pot must reach the shoulders of the jars, otherwise this process will be meaningless.
The concentrated cherry compote is ready!
The listed step-by-step descriptions with a photo of how to cook cherry compote for the winter quite accurately outline the canning process. But cherry compote can be cooked with the addition of other ingredients: strawberries, currants, apples, raspberries.
Read also the article in the topic: cherry compote for the winter!
The stages of making compote will be similar, but, here, the amount of sugar will have to vary to taste. By the way, cherry compote for the winter is closed according to the same recipes.
There are times when you miss the time of the cherry harvest, and the desire to enjoy compote from this berry does not leave. In such cases, you can purchase frozen fruits from grocery stores. The points for preparing compote from frozen cherries for the winter remain the same, it is just that defrosting berries using a microwave or gradually at room temperature comes to the fore.