Checking jars of compote for leaks. I covered the twist-off with the lids (so it will spin)

Here is the technology for canning without turmeric and a table with recipes for juice and unsweetened compotes for the winter for rare berries and fruits (proportions, hours of sterilization and pasteurization of jars, specifics to the recipe).

Zukor is a good preservative for fruits, but it is not the only way to prepare fruits and berries for the winter. Richly sour berries and fruits (apricots, lingonberries, cherries, grapes, sunberries, cranberries, arus, lemons, raspberries, cloudberries, peaches, plums, alichu, nectarines, currants, black peas, apples, honeysuckle zucchini.

Methods for preparing fruits and berries without rind

• sterilization and pasteurization (high temperature injection);
• prepared with preservatives (ocet, citric acid, salt);
• drying (steaming water);
• thickened fruit and berry puree (marmalade, jam, marshmallow);
• frozen

Canning compotes without cucumber

For compotes for the winter, which are prepared without zucchini, choose sour varieties of berries and fruits. The guilty fruits were soft, clean, undamaged (the fruits were no longer in the jam, but the bits were not in the jam, and the zipped fruits were in the mixing bowl).

Fold fruit and berry compotes without rind either in vegetable juice (or in the juice of other sour fruits) or in water. And if there is not enough acid in fruits (which itself contributes to the best preservation of fruits), add citric acid.

Jars of compote without cucumber must be sterilized or pasteurized. The time required for thermal processing of jars depends on their size and type of fruit.

Method for preserving compotes without cucumber

1. Prepare jars and lids: Wash everything with baking soda or as quickly as possible, sterilize it and sprinkle it with dill. Krishki - blyashani zvichainі or.
2. Prepare fruits and berries: Good, undamaged fruits, rinse, remove petioles, leaves and anything not needed, dry (place on the outside). Or - remove the tassels and the core. Heat the fruits until the juice appears ( How to keep an eye on the recipe).
3. Fill the jars with berries and fruits up to the top (if you are preparing the mixture in concentrated form, dilute it with water). In some recipes you need to add less berries, which is discussed separately.
4. Should I keep an eye on the recipe?, then fill with dill (the filling should reach the place where the neck begins, so that instead of the jar there is plenty of space up to the lid of ~2 cm. This is space for boiling compote).
5. Prepare the pan with a wide flat bottom for sterilization/pasteurization - line the bottom with a towel or gantry (so that the jars do not stick). Place jars of fruits. Cover them with crackers. Pour warm or hot water into the saucepan so that it reaches up to the sides of the jars (the temperature of the water in the saucepan depends on the temperature of the jars, or the water is slightly hotter. If you place a hot jar in cold water, it may become dry).
6. Sterilize-pasteurize: Bring water in a saucepan with jars to a boil and adjust the heat. For sterilization (at 100 degrees C) - medium heat, at which point the boiling water will be obvious, obvious even gurgles (not the magnificent ones that pour over jars for animals). For pasteurization (80-90 degrees C) - the heat is low, the boiling point is weak, the bubbles - ice are visible, which quickly break out to the surface. The hour for sterilization is calculated at the moment the water in the pan boils. During the hour of sterilization, the lids may rise to release steam, but this is normal, you can lift the lid once with clean hands or with a fork during the hour of sterilization (to help the steam escape), and then cover it again. The hour of sterilization (S) and/or pasteurization (P) is indicated in the table below (the exact or approximate range for the hvylins).
7. Close the jars and save: After completing sterilization or pasteurization, remove the jars from the water (without the lids). Roll up the cans. Turn the compote with the white lids upside down and leave until cool (at room temperature), jars with lids that are screwed on - turn them over, check for leakage and turn them in the normal position. Keep in a cold place (loch, basement, refrigerator or cold room).

Checking cans for leaks

Apply cherries to wet juice for the winter - a similar method is correct for cherries, currants, blackberries, hazelnuts, raspberries, ivies, pears and much more. There is no need to boil the syrup, skim off the froth, add water, purée or press through a sieve. It is important, after picking the fruits without water, to sterilize the first empty jars with lids, and then again, seal them hermetically and cool them upside down.

Without brushes, infused with natural aroma, the cherries in their juice are ready for imbibition immediately after opening the jar. Place the fruits in pies, dumplings, porridge and muesli, dilute compotes from concentrated fruit, add syrups for freezing and mlintz, brew thick jelly.

Cooking time: 3-5 years/Serving size: 2×350 ml

warehouses

• cherries 1000 g
• tsukor 350 g
• citric acid 6 g

Preparation

Be especially pedantic when selecting fruits. Thermal processing for this recipe was not carried out, so one rotten berry will be fermented, as a result it will turn out spoiled and the product will have to be thrown out. Literally look at your skin, dry it, and wash it several times in cold water without worrying. Do not hesitate to rub 5-7 quilins in a basin, fill it with water until it burns, then rinse. In this manner, dump clumps, leaves, and other debris onto the surface.



We rip the fruit stalks, remove the stems - come up with a manual way to pierce the juice pulp, without scuffing, soaking, turning and removing the stem. We advise you not to burst into tears, the great fruits are delicious in pies, dumplings, mlints and desserts. If you don’t clean the cherries from glass or enamelled containers, the metal will oxidize, no matter what.



We add a portion of citric acid (a preservative that enhances fresh sourness and ensures preservation for the dry season), as well as pulp. Recipes for winter preparations are becoming increasingly common, which recommend immediately placing the fruits in sterile jars and soaking them with cucumber. It’s possible. It is best to store it in a working container and then package it. And berries, and fruits, and stones, releasing juice, settle heavily and the jars full of burnt buds come out about half. Many people add the zuccor a few times and a few times, so much so that the juice ends up filling up the whole jar.



We put on gauze, which allows the wind to pass through, and stir until the juice is maximally visible and the pulp particles are broken up at room temperature. The hour is ticking, I’m approaching my fourth year. Everything depends on the variety, the juiciness, the firmness of the fruit and the extent of the pulp. Grind periodically so that the balls move and the cucumber dissolves in the juice.



And the cherries are already floating in the licorice compote. We sterilize the jars and lids (or rather, with baking soda, rinse them thoroughly and heat them in a water bath or in a hot oven, and dry them.



In a sterile container, the cherries contain their juice all the way to the top. We install the lid, but don’t seal it yet. Place the workpiece in a saucepan with water and a woven serveret on the bottom, bring to a boil and sterilize 500 ml jars of 10-15 quilins. It is hermetically sealed, turned over and cooled. If there is no sealing, it leaks. Todi needs to be rolled up again.

For the winter, we collect homemade cherries in the wet juice in the comora (lokh) - we have been dreaming of summer for a long time, we bake pies and create desserts for the whole river. Delicious!

Canned without cucru and otstu. 1000 grandma's recipes prepared by Kara Olena Viktorivna

Cherry Cherry

Cherry Cherry

Dried cherries

Dried cherries

Cherry

It is better to dry cherries barred in a dark red color. The berries can be washed and processed in soda, although you can dry them without processing. Place the cherries into one ball on a rack or deck and place in the oven. For 2 years, gradually raise the temperature from 35 to 50 °C, and then dry for 10 years at a temperature of 60–75 °C. Then dry the cherries at a temperature of 50–55 °C.

Dried cherries

Stigli or overtook the cherries

Rinse the cherries, sort and remove the stems. Prepare the cherry spread on a sheet covered with a parchment paper and dry in batches in a hot dryer or oven until the tassels come out easily. You need to store dried cherries in dry jars.

Dried cherries with honey

Cherry fruits without tassels

Sort the cherries, rinse, dry. Place in honey syrup, boil, bring to a boil, remove from heat and leave for 24 years for curing. The next day, rip the cherries, dry them, spread them on a deck covered with parchment paper, and dry them in an oven or dryer. Start the drying process at a temperature of 60 °C, and finish drying at a temperature of 50 °C. Dried cherries tend to be soft, but when pressed, there is no need to see juice. To save money, you can use wooden boxes or glass jars.

Dried cherries

Cherry fruits of unpickled varieties with thick pulp and a stone that is firmed.

Blanch the petiole for 2-8 minutes in hot water at a temperature of 90-95 ° C, then immediately cool in cold water and place into one ball on a wire rack. Start drying at a temperature of 60–65 °C, and if the fruits are softening, raise the temperature to 80–85 °C.

Frozen cherries

Cherry frozen

Steal the good cherries

Drain the cherries, remove the stems and stems, put them in plastic bags, seal them and place them in the freezer. After defrosting, bake it as a dessert, for decorating cakes and pastry, preparing fillings for pies.

Cherry compote

Cherry compote

Destroyed cherries

Puree the cherries and put them in jars. Banks and bowls are covered with a strong layer, making them crispy and slightly crushing. Pour hot water so that the fruit is completely covered, then sterilize in boiling water (cans with a volume of 0.5 l - 12 xv, with a volume of 1 l - 15 xv, with a volume of 3 l - 30 xv). Instead of sterilization, cherries with high acidity are pasteurized at a temperature of 85 ° C (cans with a volume of 0.5 l - 25 xv, with a volume of 1 l - 35 xv). During pasteurization, jars do not develop such a great pressure as during sterilization, so they can be sealed from behind without fear of the cracks spilling out. After sterilization or pasteurization, cool the jars by turning them upside down.

Cherry compote with spices

Stealed cherries, cloves, pepper

Place the cherries (either peeled or brushed) into jars, filling them with water. I will oblige. Add a few clove buds, extra pepper and add dill. Sterilize jars (volume 0.5 l – 10–12 xv, volume 1 l – 13–15 xv, volume 3 l – 30 xv), seal hermetically and seal until completely dry.

Cherry compote with honey

3 kg cherries, 2 kg honey, 20 ml rum

Heat the honey in a wide saucepan, bring to a boil, stir in the prepared cherries until the cherries are completely covered with honey, and allow a little to simmer, knowing the foam that will be created. Remove the cherries from the honey with a slotted spoon and spread into the prepared jar. Boil the honey and pour it over the cherries. Add 20 ml of rum to each jar. Seal the jars, wrap them up and dry them until the compote is completely cooled.

Cherry for sweet juice

Cherries

Drain the cherries and drain. Peel the cherries from the jar and press them lightly. A jar with a volume of 1 liter can accommodate approximately 1 kg of cherries without stems. Cover the jars with lids, place a large saucepan of water (you need to place a fabric base on the bottom of the saucepan - for example, a kitchen towel), bring to a boil and boil for about 5 minutes. Then roll up the cans and leave them on the upside down for about a year.

Compote with cherries and spices

1 kg of cherries, 1 liter of water, 5 buds of cloves, 4 peppercorns, vanilla on the tip of a knife

Mash the cherries, dry them, remove the stems and place the sterilized jars tightly. Add cloves, pepper and vanilla to boiling water, boil for 3 minutes, pour in cherries. Sterilize jars in sprinkling (jars with a volume of 0.5 l - 10 xv, with a volume of 1 l - 15 xv), seal hermetically and leave until completely cooled.

Compote with cherries and arusa

3 kg cherries, 1 kg arussu

Pick and sort the berries, remove the stems from the cherries. Pass the cherries through a juicer. Prepare to pour the juice over the arus and put it on the outside fire. When the arus becomes soft, remove the compote from the heat, cool, pour into sterilized jars and roll up the lids.

Compote with cherries and half cherries

1 kg cherries, 3 kg hazelnuts, 500 g honey, 4 liters of water

Mash the cherries halfway, peel the stem, and remove the stems from the cherries. Add half a half to the cherry, cover with water, add honey, and put on the stove. When the compote boils, remove it from the fire. Cook the compote for 3 days, 2 days a day. Store the finished compote in sterilized glass jars under metal lids.

Cherry compote

Stigla cherry

For syrup (per 1 liter of water): 250 g honey

Sort the petiole, rinse, soak for 1 year in warm water with added salt (10 g per 1 liter of water). Then rinse. After the berries are dry, spread them out in a glass jar and shake lightly so that the jar gets rid of as many berries as possible. Pour hot syrup over the stem. Cover the jars with lids, place a sterilization tank with hot water and sterilize. An hour of sterilization at a temperature of 85 ° C for jars with a volume of 1 l - 25 minutes, with a volume of 0.5 l - 20 minutes. After sterilization is completed, roll up the jars with lids and leave until completely cooled.

Puree, jam, cherry jam, cherries

Cherry puree

1.25 kg fresh cherries

Rinse the cherries, peel the stems and stems, and rub through a sieve. Bring the puree to a boil and immediately pour into sterilized jars. Seal the containers with lids and place them on a wooden stand with the bottom until completely cooled.

Vishnev Varennya

1 kg of still or overripe cherries, 250 g of honey

Rinse the cherries, remove the stems and stems and then pick them up. Pour in a little water, add|add| cherry juice and cook with constant stirring until | The cherries have softened. When boiling, add honey in portions, cook for another 10 minutes. Fill the jars with boiling jam, burnt with a soft towel, tightly seal with lids, turn the jars upside down, wrap and cover until completely cooled. Before storing, wipe the jars with a damp cloth.

Cherry and thyme jam

600 g cherries without tassels, 2–4 spoons of thyme

Place the cherries in a bowl, place in a water bath and cook for 2.5 years: the first 30 minutes - on high heat, then 1 year - on medium heat, after which, change a little more. Stir the jam periodically. 30-40 minutes before it’s ready, add the thyme. After that, as the jam is cold, you will see the thyme. Place the jam in a sterilized jar and store it in the refrigerator. From the specified quantity of cherries you will get 250 g of jam.

Cherry jam

1 kg cherries, 150 g honey

Pick cherries and cherries. If the cherry is wormy, soak in salted water (10 g of salt per 1 liter of water), so that the larvae are drained. After 1 year, rinse the berries. Then remove the brushes. Pour a small amount of water over the berries and cook in a wide saucepan with constant stirring until the volume changes by approximately 1/4. Add honey. It is important to cook the jam if it does not flow from the spoon, but sits on it. Pour the hot jam into sterilized jars and cover with lids.

Chereshnevo Varennya

1 kg cherries without tassels, 250 g honey, 5 g vanilla

Sort out the cherries, rinse them, remove the stems. When it comes to this, pick out the cherries. Place the cherries in a saucepan, pour in a little water, add the juice and stir constantly, cook until soft. Add honey in parts and cook for another 10 minutes. Finally, add vanilla. Pour the jam into sterilized jars and roll up the crusts.

Cherry jam with pectin

1 kg cherries without stems, 250 g honey, 40 g pectin powder, 3 g citric acid

Remove the stems from the cherries and wash them thoroughly. If the cherries are wormy, soak them for 1 year. in salted water (20 g per 1 liter of water), so that the larvae are drained. Then rinse the berries in water. After the cherries are dry, remove the brushes from them, which removes the juice from the cherries. Place the petiole in a saucepan, add a little water, add juice and cook for 10 minutes. Then add pectin powder and cook for about 5 minutes. Then add honey in small portions, without stirring the boil, and cook with intensive stirring until thickened. Finally, add citric acid, diluted in 1 tbsp. l. drive Remove the pint that is left behind when the jam is cooked, using a slotted spoon or a wooden spoon. jam, What to Boil, pour into jars, lined with a soft towel, and cover with lids. Turn the jars upside down, wrap them up and seal them until completely dry.

Chereshneva paste

1 kg cherry puree, 400 g honey

Remove the stems from the cherries, rinse them, and soak the berries for 1 year in warm water with added salt (20 g per 1 liter of water). Then rinse the cherries, remove the stems and sift out the juice that is dripping. Place the stalk in a saucepan, pour in a little water, add the juice and cook under the lid until soft. Pass the cherries through the juicer. Bring the cherry puree to a boil and cook with constant stirring until its volume changes by approximately 1/2. After thickening the puree, add honey in parts and cook until the paste thickens and does not spread. Pour the thick paste into metal molds, coated with oil, or onto a sheet covered with parchment paper, and dry in the oven.

Cherry sauce before meat

120 g red zibula, 200 ml cherry juice, 200 g cherries, 30 g basil leaves, olive oil, salt and pepper for relish

Sauté finely chopped red cibul for 2 minutes in olive oil. Pour in cherry juice, bring to a boil, cook for 4 minutes. Then add cherries, basil leaves and cook 1 min. Salt and pepper until relished.

Cherry marshmallow

1 kg cherries

Rinse the cherries and peel them into a brush. Place in a saucepan, pour in a little water and cook until the cherries are softened (about 40-50 minutes). Add the butter to the blender and put it on high heat. Stirring occasionally, cook until the mixture is high and do not let the dishes stand off the walls. Roll the thinnest possible (about 1.5 mm) ball into pieces, lined with aluminum foil or parchment paper and dry in a warm place for 2 days.

Cherry juice, cherries

Natural cherry juice

1.6 kg of fresh cherry fruits

Remove the stems from sorted and crushed cherries, pass the pulp through a meat grinder (the diameter of the openings is 6-7 mm) and squeeze the juice. Pour the juice into an enamel saucepan, let sit for 2-3 years and filter through flannel or gauze. Heat the clarified juice to 92-95 ° C, pour into jars until it burns, seal with lacquered lids and cool completely.

Cherry juice

Destroyed cherries

Remove the stems and brush from the cherries, strain and squeeze the juice. To extract the clear juice, keep it in a cold place for 2-3 years, pour it into a container and cover with a lid. Prozory sіk to remove from the siege with a gum tube, pour into jars and sterilize at a temperature of 80 °C (jars with a volume of 0.5 l - 15 xv, with a volume of 1 l - 20 xv, with a volume of 3 l - 30 xv). Seal the jars and cool them.

Cherry juice in a steam pressure cooker

Destroyed cherries

Place the prepared fruit with tassels in a strainer, then place it on a container with a sprinkling from the juice collector and cover with a casing. The boiling water in the tank can reach 60 minutes and will be bubbly. Then pour the juice through the hose into the hot jars, filling them up to the top. Seal the top of the jars hermetically, turn them upside down, and cool. Removals in this manner will not require lightening.

Cherry juice with pulp

Cherry pulp, which was lost after preserving the juice

After pre-drying the juice, the mezze will lose a lot of the brownish substances. Pour hot water over the pulp at a rate of 250 ml per 1 kg of pulp, stir thoroughly, heat to 70 °C and leave for 2-3 years. From the extracted pulp, drain from the pre-preserves. Pour into jars and sterilize at a temperature of 80 °C (cans with a volume of 0.5 l - 15 xv, 1 l with a volume - 20 xv, 3 l with a volume - 30 xv). Seal the jars and cool them.

Cherry and apple juice

1 l cherry juice, 2 l apple juice

To prepare the juice, use dark red cherries (for example, the Volodymyrska variety). Select and grind the berries, peel the stems and brush, then pass through a meat grinder. Filter the pulp through cloth or gauze and mix with apple juice. Pour the sumish into an enamel saucepan and bring to a boil. Preserve by hot filling or sterilize at a temperature of 85 °C (cans with a volume of 0.5 l - 15 xv, 1 l volume - 20 xv, 3 l volume - 30 xv). Seal the jars and cool them.

Natural cherry juice

Stigla cherry, citric acid

Well-ripened, healthy berries should be carefully squeezed and the stems removed. Z|iz| Extract the juice from the selected berries, filter, pour into enamel dishes and heat to 70 °C. Add citric acid for relish. Pour the hot juice into jars or bowls and sterilize at a temperature of 80–82 °C (jars with a volume of 0.5 l – 15 xv, 1 l volume – 20 xv, 3 l volume – 30 xv). Seal the jars and cool them.

Cherry juice

Stigla cherry

Ripe cherries, ripen, and leave for 4-5 years, so that the aromatic juices from the brushes and berries from the skins pass into the pulp. Then squeeze the juice, filter and package it into bowls or jars, not filling up to the edge of the neck 6-7 cm. Sterilize 10 minutes before the water boils, seal hermetically and cool. You can prepare it in another way: bring it to a boil in an enamel saucepan, pour it into bowls over a hot pot, or let the jars burn out, seal them tightly and turn them upside down until they burn.

Concentrations of cherry juice and honey

1 kg overripe cherries, 150 g honey

Drain the cherries, boil in a small amount of water until soft. Then cool, squeeze in the juice, add honey and bring to a boil. Pour the juice into jars, cover with lids, sterilize at 85 °C for 20 minutes. Roll up the crusts, turn the bottom upside down and freeze until completely dry. Before use, dilute it with water.