A simple recipe for cherry compote for the winter on a three-liter jar
Cherry is a seasonal product, you want to keep it on the table as long as possible. Simple recipes for sweet cherry compotes allow you to get a storehouse of vitamins even in winter.
Whichever way the cherry compote is prepared for the winter, the recipe includes the mandatory operations:
- preparation of containers;
- preparation of berries;
- pouring preparation;
- heat treatment options (pasteurization, sterilization, multiple filling, hot filling);
- rolling up (capping) containers.
Container preparation
Cherry compote for the winter is best closed in three-liter jars. This saves effort, time and space. First you need to prepare the container. Banks must be intact, with a clean rim. The containers are thoroughly washed, if you use a dishwasher, 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 cans traditionally by steam, using a special nozzle on the pan. The cylinders are sterilized for 7-10 minutes, removing the can, shaking to remove the water. Place 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, boiled for 10-15 minutes, then reduced to the very minimum.
The lids are removed just before you cover the jar. It is better to do this with tongs or a fork.
Cherry compote for the winter: the subtleties of cooking
Compote is not as concentrated from pitted cherries as with seeds. The syrup prepared for the winter eventually absorbs all the extractives from the berries and becomes more delicious. There is no need to strive to place a large number of fruits in a small volume. If you put too many berries, the syrup will be too concentrated and will have to be diluted with water before use. Cherry is a neutral berry and can be mixed with any sour berry to improve its taste.
Preparing cherries for compote
Fruits are large and medium-sized, without defects or damage. Wash thoroughly, remove the stalks, put in a sieve or colander and allow the liquid to drain. Cherry compote with seeds does not require further processing of berries. To prepare pitted products, it is better to squeeze them out using separators (special devices). The berry is practically not deformed and less juice is lost.
A simple recipe for the winter
Cherry compote for the winter. Below recipes are given per 3 liter jar:
- Cherry 700 g.
- Sugar 400 g.
- Citric acid 10 g.
- Water 3 liters.
Dissolve sugar in boiling water, bring to a boil and let it boil 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 place in a container with hot water for pasteurization.
Pasteurization is carried out at a temperature of 85 ° C for 45 minutes.
Attention, do not open the lid! The can is rolled up, checked for leaks, rolling the can several times on its side. The rolled up jar is placed in a dark, cool place so that it cools quickly. Cooling down for too long can cause the fruit to become soft.
Pitted cherry compote
Pitted compote is best done 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.
Cherry compote with seeds
Attention, fruits with seeds contain hydrocyanic acid. Therefore, it is not recommended to put more fruits with seeds in a container, the taste will deteriorate and can be harmful to health. The recipe is as follows:
- The berry is washed, without a 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.
No sterilization recipe
It is less laborious to close compote from cherries with seeds without preliminary sterilization. By winter, the taste will only improve. Do this: wash the jars thoroughly, rinse, pour one third of a 3-liter jar of well-washed fruits with seeds without twigs. Pour 1.5 cups of sugar, pour everything with boiling water, cover with a sterilized metal lid, let stand for 20 minutes, remove the lid and put on a clean saucer, close the jar 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, re-fill with boiling syrup, 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.
Be careful, if the cover is rolled up defectively, it may fall off and burns.
The rolled up cylinders are kept wrapped up for 1 day. Cherry compote with pits, harvested for the winter, turns out to be tasty and transparent.
Cherry and strawberry compote
Delicious compote combined with cherries and strawberries. The berry is washed, cleaned, the stalks must be removed. Lay in layers mixed with prepared cherries up to the shoulders of the jar. Syrup is prepared at the rate of 300 g of sugar per liter of water. The sterilization time for a liter container is 5-7 minutes. You don't need to add citric acid.
Sugar-free sweet cherry compote
Cherry compote, cooked hot for the winter, a simple recipe is better to count on several three-liter cans. The fruits are poured with water and wait for the moment to boil, but do not boil. Carefully remove with a slotted spoon and put in a sterilized container. Boil the remaining water for 5-7 minutes and pour into the jar to the very top.
Roll up immediately, turn over, cover with warm blanket and allow to cool.
Storing 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 cans 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. This product can be digested with added sugar.Correctly rolled cans can be stored in a cool, dark place.
At room temperature, such twists are stored from 6 months to 3 years.
