Family psychology 

Preserving cherry compote without sterilization. Cherry compote with pits without sterilization. Ingredients for a three-liter jar



Cherry compotes for the winter without sterilization are better than any store-bought drink, carbonated or instant. After all, the jars contain only natural products, without impurities, preservatives or chemicals. But the long winter will pass without vitamin deficiency. Such compotes need to be closed in the summer, ahead of time, when the cherry season begins. The containers are 3 liters, which are ideal for the drink.

How to make cherry compote for the winter, find a simple recipe without sterilizing the jars? In general, is it necessary to prepare them this way or is regular washing sufficient? no less loved by children than jam. Sometimes compotes are made by diluting jam in a jar with boiled water. But you can brew this drink separately. It is stored in the same way as jam, in a dark and cool place.

Cherry compote - recipe No. 1

Is there a difference between cherry compote and pits for the winter without sterilization, or do you have to remove the pits? In principle, the bones will not affect the taste of the compote. Ingredients are taken based on one 3-liter jar.




What you will need:

Cherry – 2 cups;
Sugar – 1 glass;
Citric acid – teaspoon (incomplete);
Water.

Preparation:

First, thoroughly rinse all the berries purchased for cherry compote for the winter using a bag or colander, as is more convenient. Sort them, removing the stalks, as well as damaged, rotten fruits.

Take a regular, large jar (3 liters), wash it, then pour out all 2 cups of peeled cherries (without stems). You can add more berries, but at the same time the compote will be rich in taste. Next, add citric acid (powder) and sugar.

Fill the jar with cool, hot boiling water almost to the top, leaving 4-5 cm after the lid. Then roll it up well. What you need is a tin, disposable lid. That's it, turn it upside down on a blanket or blanket. Cover all jars. It takes a long time for the rolls to cool, several hours. Wait for this, then remove it.

In the basement, mezzanine or balcony, refrigerator - depending on where you plan to store the preserves. This compote can be easily stored for six months or more. By the way, this recipe is perfect for any type of compote, be it cherry or peach.

Important: Sometimes the jars cannot withstand the pressure of boiling water and burst. This frightens housewives and upsets them, because the supply of cans, especially large ones, is small. No worries, there is simple advice. Before pouring, place a metal spoon (or a knife) in the bottom of your jar. Then pour boiling water carefully, trying to get the stream onto the metal. Then the container will hold.

Cherry compote - recipe No. 2

As you can see, the recipe for making a simple, homemade one is quite understandable. But if you want to make cherry and strawberry compote for the winter, without sterilizing the jars? Is it possible to combine berries? Quite. When the berry and fruit season is underway, housewives plan the number and types of future seams. How many jars will be used for jam, what kind of compote they want. You don’t have to choose one specific fruit if you want an assortment.




What you will need:

Sweet cherries – 1 kg;
Strawberries – 1 kg;
Sugar – 300 gr;
Water is boiling water.

Preparation procedure:

Important: when choosing berries for compote, look for small strawberries. Then the result will be tasty and at the same time beautiful, when the berries look almost the same. Moreover, it is easier to count small strawberries by placing them in jars. At home, the mix should be washed using a colander, then cleaned, removing excess stalks, rotten, diseased fruits.

It is not necessary to sterilize jars or lids. As you can see, the composition is completely natural. By the way, check the amount of sugar so that you can immediately consume the opened jar without adding spices.

The quantity of ingredients here is calculated for several large, three-liter jars. It’s easier to rinse them in advance and place them side by side so that you can immediately arrange the berries. In terms of quantity, make the cherries and their neighbor strawberries the same.

After sorting out the berries, fill all the jars with sugar. Boil a kettle or pan, then pour boiling water over all the jars, only 2/3 of the container (by quantity), leaving a little space. Make sure that the sugar crystals dissolve, stir if necessary. After waiting a little, add fresh, boiling water to 1/3 of the remaining container.

That's it, seal the jars with disposable tin lids. A similar compote of cherries with pits is perfectly stored for the winter, delighting the family with its sweet taste. Place all the jars with their lids down on top of a rug or blanket, carefully leveling it from the bottom. Cover with another blanket, wrapping the cans. Everyone, let them slowly cool down on their own. Once they have cooled down, rearrange them normally, with the lids up, in a dark, cool place.

Instant cherry compote

This recipe suggests making compote for the winter without sterilization in small quantities. When you need not a 3-liter supply, but literally a couple of glasses that you can drink right away. I wonder if there are cherries instead of cherry berries, should I change the recipe? Not necessary.




What you will need:

Cherry -150 gr;
Strawberries – 150 gr;
Sugar – ½ cup (half).

Preparation:

First, wash all the selected berries, remove unnecessary stalks, rotten, spoiled fruits.
Prepare the dishes. This simple recipe is easy to use for rolling or later consumption. Take either a decanter (if you plan to infuse it and then drink the compote) or a jar (roll). You need a large, 3-liter jar.

Boil water in a saucepan. Pour sugar there. Stir, it is important to ensure its complete dissolution.

Add cherries and cook them. Not for long, literally 7 minutes, setting the fire to medium, low.
Next add strawberries. Cook it for less than 5 minutes. That's it, 3 liters of it is ready for the winter without sterilization, you can drink it or roll it into jars.

Cherry compote without sugar

How tasty will the compote be if you don’t take sugar and what do you replace it with? Other spices.




What you will need:

Sweet cherries – 1 kg;
Cloves – 2-3 buds;
Allspice – 1-2 peas (per jar);
Vanilla.

Preparation:

The amount of spices here is arbitrary, use your own taste. After washing the selected berries, remove the stalks. Leave the bones. Then rinse the dishes and lids. Without sterilization, simple washing is enough.

Next, fill the jars by folding the berries. You need to fill about 2/3. Be sure to shake, tamping the contents lightly. Boil water using a saucepan. As soon as it boils, put all the spices there, calculating the amount for the jars at once. Now fill all the jars with spicy boiling water.

It's time to roll up. Use disposable, tin lids. You will need a special tool to roll it up. That’s it, it’s time to put the finished compote under the blanket, turning it upside down. When the seaming has cooled, place it in a permanent storage location.

Fragrant herbs, their composition and quantity are selected by the housewife themselves. But it turns out an excellent, unsweetened, tasty compote.

Fresh cherries are an invaluable storehouse of vitamins, which are retained almost completely after canning. You can make jam, marmalade or marmalade from it, but the quickest way to make it for the winter is to make compote from cherries with pits. Sweet or sour, with or without the addition of other products - in any case, not a trace will remain of it after opening the workpiece.

Rolling is a responsible procedure that requires careful preparation of the berries and container. Otherwise, the prepared drink may spoil.

Preparing the berries

It is better to close the compote immediately after picking the cherries. You can roll up black, white, red berries or mix them to make an assortment. For this purpose, the cherries are chosen to be full-bodied, with a rich taste. It needs to be sorted out, removing any that are crumpled and showing signs of rotting. In order for the compote to last longer, the berry must be dense, without damage or wormholes.

It is not difficult to remove worms (if there are any): you need to pour salted liquid (a couple of tablespoons of salt) over the cherries and leave for two hours.

Then remove everything that floats on the surface and wash the berries well. If you are sure that the cherries are free of worms, then just fill them with water for several hours, then wash them and pour them into a colander to remove any remaining liquid. Before planting, the stalk of the cherries is torn off.

Preparing the container

The jars are first thoroughly washed with soda. You can also use mustard powder and laundry soap for this. You should not do this with dishwashing detergent, as it does not adhere well to the glass and reduces the quality of the workpiece.

After this, they are sterilized in different ways:

  • in the oven (time depends on the volume of the container: liter ones are set for 10 minutes, two-liter ones - 20, three-liter ones - for half an hour);
  • above the steam: liter ones “soar” for 10 minutes, two-liter ones - 20, three-liter ones - 30;
  • in the microwave (small containers): first, pour a little water into them so that they do not burst, then turn on the highest power and sterilize for 3-4 minutes.

Then the lids are processed:

  • metal ones under the machine are boiled in a saucepan for several minutes, then dried;
  • screw ones are cleaned with soda, filled with hot liquid, then dried;
  • You can wipe the lid with medical alcohol: it kills all microorganisms.

Classic recipe for cherry compote for the winter

The classic, also the simplest recipe for cherry compote, includes the necessary products: berries (half a kilogram), boiling water (slightly less than 3 liters) and sugar (1.5 cups) - per three-liter jar.

Preparation of compote is as follows:

  1. Place the berries in a container.
  2. Mix the remaining ingredients and boil for a couple of minutes.
  3. Pour into containers to the top.
  4. Pasteurize for 15 minutes.
  5. Roll up.

If by the time of rolling a little liquid has evaporated from the jar, you can add boiling water. The rolled containers are turned upside down to once again disinfect the workpiece and test the seal for strength, and then cover with a towel until cooled. If you find a leak, you need to open the compote, drain the liquid, boil it again and roll it up. The next day, you can send the finished compote for storage in the cellar. By the way, it is not advisable to turn containers with screw lids over; they just need to be placed and wrapped.

Recipe for the winter with lemon

In this recipe, citric acid is added to the classic ingredients at the rate of 1 g per 1 liter of liquid.

How to make something like this:

  1. Place the fruits tightly in jars: the more there is, the tastier the compote will be.
  2. Mix the remaining ingredients, boil for 2 minutes and pour the hot liquid into containers, cover.
  3. Sterilize for 10 minutes.
  4. Turn over and cool.

Delicious, slightly sour compote is ready!

You can prepare it without sterilization. For this:

  1. The container with cherries is first filled to the top with boiling water, covered and left for a quarter of an hour.
  2. After the time has passed, the water is poured into the pan and the remaining ingredients are dissolved in it.
  3. Fill the berries up to the neck.
  4. Seal tightly, turn over and wrap until completely cool.

You can sprinkle citric acid on top of the berries, and then fill the container with boiling liquid. Only in this case, after closing, you will need to shake the container. If desired, add a few mint leaves to the compote for flavor.

Cherry compote with pits and lemon

Anyone who doesn’t like a sweet cherry drink can add lemon to the preparation to give it an unusual sour taste and unique aroma. For compote, choose dense citrus, which is thoroughly peeled and doused with boiling water. For a three-liter container you need 700 g of cherries, half a lemon, a glass of sand and boiling water until the container is full.

Preparation consists of the following steps:

  1. The washed cherries are distributed into jars.
  2. The lemon is divided into circles or slices and placed on top of the berries.
  3. Pour boiling water with sand mixed in on top and cover.
  4. Sterilize for 15 minutes.
  5. Wrap the lids and wrap them up.

You can add a slice of orange to the preparation. Only it is advisable to clean its skin well with soda, and then rinse thoroughly to prevent bacteria from getting into the drink.

Cherry compote with apples

For this fortified drink, take apples and cherries in a ratio of 1:3, also for a three-liter container you will need a glass of granulated sugar and 3 g of citric acid.

How to cook:

  1. The cherries are sorted and rinsed.
  2. Clean apples are cut and the core is removed.
  3. Distribute prepared berries and fruits into containers.
  4. Boil the syrup and pour it into jars.
  5. The containers are sterilized for half an hour.
  6. The finished compote is sealed and wrapped.

Spiced cherry compote without sugar

How to close compote if there is no sugar? You can prepare a spicy drink for the winter that will be sour but very fragrant. For 3 liters you will need 700 g of berries, a pea of ​​allspice, cloves, a third of a cinnamon stick, a pinch of vanillin and a little nutmeg.

We will prepare this interesting drink using sterilization:

  1. We distribute the washed berries into containers.
  2. Sprinkle spices on top.
  3. Fill with boiling liquid.
  4. Sterilize for 15 minutes; if the liquid evaporates, add boiling water.
  5. Take it out and screw the lids on.
  6. Turn over and wrap until cool.

That's all!

This drink should be stored in a cool place, since it does not contain the main preservative.

The choice of spices for preparation and their quantity is made at will; if you don’t like something, exclude it from the recipe. Before drinking, you can add a spoonful of honey to a glass of drink: it will become not only tastier, but also healthier.

Recipe with cherries and strawberries

You can get a fragrant assorted compote if you add strawberries and a sprig of mint. To prepare the classic set of ingredients, add 100 g of strawberries, citric acid - a third of a teaspoon and a mint leaf (or lemon balm).

Step-by-step cooking recipe:

  1. Sort the berries, rinse, remove the stalks (for cherries) and sepals (for strawberries).
  2. Place the cherries first in the prepared containers, then the strawberries, then the mint leaf.
  3. Pour boiling water over and leave for 15 minutes.
  4. Pour the liquid into the pan, add the remaining ingredients and boil for 2 minutes.
  5. Pour into containers, roll up, turn over and wrap.

Cooled jars can be sent for storage.

Cherry compote in its own juice

The compote turns out to be very rich when cooked in its own juice. In this case, you can save on packaging. The drink can be mixed with liquid before drinking, as it is concentrated. You can decorate baked goods with its berries and use them in making desserts. All you need is cherries and boiling water.

How to cook:

  1. Peel the washed cherries and place them tightly in a prepared container. You can sprinkle the layers with sand.
  2. Pour boiling water up to the neck.
  3. Sterilize for 12 minutes.
  4. Seal and wrap the blanks.

Features of preparing compote

There are many ways to prepare compote for future use, but they are all divided into 2 groups: with or without sterilization. Someone thinks that extra processing won’t hurt, and sterilizes jars with hot liquid poured into them. For some, the second method is easier, but less reliable in terms of safety. We choose the appropriate method and proceed to preparations.

With sterilization

Some types of drinks must be prepared by sterilization. To do this, cover the bottom of a large pan with a cloth, and place covered containers with workpieces on it. Then liquid is poured into the pan at the same temperature as the compote to prevent the glass of the jar from cracking. Afterwards, the entire structure is placed on the fire and half-liter containers are pasteurized for 10 minutes, liter containers for 15 minutes, and three-liter containers for up to half an hour. As soon as a certain time has passed, the blanks are removed, sealed, turned over and wrapped.

Another sterilization option is in the oven. To do this, place the containers from the workpiece on a baking sheet, which is placed in a cold oven and set to heat up to 150°C. After a quarter of an hour, turn off the oven, seal the pieces, and after cooling, put them in the cellar.

Without sterilization

This procedure is much simpler than the previous one.

It includes the following steps:

  1. Pour boiling water into containers with berries for 15-20 minutes.
  2. Drain it into a saucepan.
  3. Add spices and seasonings, boil for 2 minutes.
  4. Pour boiling liquid into jars up to the neck.
  5. Cork and wrap for ripening.

If after rolling there are air bubbles in the container, then the lid is not closed properly.

It is better to re-tighten it if it was just closed. If several hours have passed after closing, then it is better to drink the drink immediately, after boiling it.

The cherry compote made can be stored for no more than a year in a cool place. This is due to the fact that with a longer storage period, the glycoside amygdalin, located in the seeds, begins to decompose, transforming into hydrocyanic acid, which is poisonous.

Today we will prepare cherry compote for the winter without sterilization. The recipe includes two pours of boiling water, without cooking the berries. Due to gentle heat treatment, cherries will retain a maximum of vitamins, delicate taste and aroma. Follow the recommendations below, and your preserves will be well stored for a year, until a new harvest of ripe berries.

Ingredients are based on one 3-liter jar. Therefore, increase the number of ingredients in proportion to the number of cans you plan to prepare. Be sure to add citric acid! It will prevent the lids from falling off, since cherries practically do not contain their own fruit acids, unlike cherries or apples. As for sugar, you can adjust the proportions to your taste. If you add less than a glass of sugar, the cherry compote will be of medium sweetness; you can pour it and drink it straight from the jar. If you still find the drink too sugary, then before serving, dilute it with cold boiled or sparkling water to taste.

Total time: 1 hour / Cooking time: 15 minutes / Yield: 3 liters

Ingredients

  • cherries – 500 g
  • purified water - 2.5-2.8 l
  • sugar - 1 tbsp.
  • citric acid - 0.5 tsp.

Preparation

    First, you need to sort out the cherries and remove the stems. The whole berry, with the pit, is used for compote. It is important here to prevent rotten or spoiled fruits from getting into the jar. If the berry is wormy, then it should be soaked in salted water (0.5 teaspoon of salt per 1 liter of liquid), and after about an hour, rinse thoroughly to get rid of “uninvited guests.”

    I wash the cherries in cold water. Then I pour it into a 3-liter jar, previously washed with soda and sterilized. The fruits should fill the container to about 1/3 of the volume, which is about 400-500 grams. The taste of cherries is not as pronounced as other berries, so they should be added in larger quantities than, say, cherries, and will need to be artificially acidified.

    At the same time, in a kettle or saucepan, I bring a little more than 2.5 liters of water to a boil - spring or purified water is suitable, but not from the tap, since its quality will directly affect the taste of the finished drink. Slowly, gradually, in several stages, I pour boiling water into the jar so that the glass does not burst from a sudden temperature change. I fill the jar with liquid up to the neck and cover it with a clean lid.

    I leave it for 20-30 minutes until the cherries warm up and evaporate from the boiling water. You can wrap it so that the contents of the jar do not cool down so quickly. After the specified time, carefully pour the water into the pan. I add citric acid to it, as well as granulated sugar - 1 incomplete glass (volume 200 ml) for each 3-liter jar. I put the pan on the fire and bring it to a boil. I boil the syrup for 2-3 minutes. At first the water will have a brownish tint, but immediately after adding lemon it will take on a pink or even burgundy color (depending on the type of berries).

    Very carefully, so as not to burn myself, I pour the boiling syrup back into the jar of steamed cherries. I fill it right up to the neck, since some of the liquid will still be “taken” into the fruit when infused. Immediately roll up the sterilized lids. I turn the jar upside down and wrap it in a blanket. I leave it in this form until it cools completely, after which I transfer the workpiece to the cellar for storage.

The optimal shelf life is 6-8 months. Of course, cherry compote can last longer, up to 1-2 years, but over time it will lose its taste and aroma.

Prepare ingredients for cherry compote for the winter.

Sort the cherries, tear off the stems, discard the rotten berries.
Rinse the cherries well with water, it is better to change the water 2-3 times.

Drain in a colander and let the water drain well.


Place the berries in sterilized jars.

I sterilize jars in the oven. I rinse the jars well with detergent and soda, turn them upside down and place them on a wire rack. I place the rack in the oven and set the temperature to about 100ºC. The jars are sterilized for about 15-20 minutes. As soon as all the moisture has evaporated and the jars become dry, they are sterilized. I turn off the oven and leave the jars there. As I make preparations, I take clean jars out of the oven and use them for canning. I've been using this method for many years. The main thing is to rinse the jars well and let them sterilize well. The advantage of this method is that a large number of cans can be sterilized at the same time - as many as fit on the wire rack.
I wash the lids well with soda, put them in a saucepan, add water so that it completely covers the lids and boil for about 5 minutes. I switched to screw lids a long time ago, the workpieces are perfectly stored under them, so I gave up the seaming machine a long time ago :)


Pour boiling water over the berries in a jar (about 1.7 liters).


Cover the jars with lids (if screw lids, do not tighten them tightly) and leave for 10-15 minutes.


Then drain the water from the cherries into a clean pan (it is convenient to use a special lid with holes for draining the liquid).
Add sugar.
Bring to a boil and the sugar dissolves, and cook at a moderate boil for 2-3 minutes.

The approximate amount of sugar is from 130 to 200 g: if you add 130 g, the compote can be drunk without diluting with water; if you add 200 g of sugar, the compote will turn out sweeter, more concentrated, and will need to be diluted with water when consumed.


Pour the boiling syrup over the berries in the jars again and immediately seal the jars tightly with screw lids (or roll them up using a seaming machine if the lids are tin).

But it kills vitamins, distorts the taste and takes up extra time.

There are wonderful ways to harvest cherries without sterilization.

Shall we meet them?

Sweet cherries without sterilization - general principles of preparation

Berries for canning are always sorted. The tails are removed. Damaged and wormy cherries should be thrown away immediately; they will not be useful. Next, the berries need to be washed. It's better to do this twice. First, wash off the dust and dirt, then rinse with clean water. For this purpose it is convenient to use a large sieve or colander.

In addition to cherries, you can add other seasonal berries and fruits to the preparation: strawberries, early varieties of cherries, apples. Lemon and other citrus fruits are often added. For aroma, add cinnamon, mint leaves, vanilla, and lemon balm. All ingredients must be clean.

Self-sterilization

The essence of harvesting cherries without sterilization is to pour boiling liquid over the ingredients once or repeatedly. Sometimes syrup is boiled immediately with added sugar. A frequent guest in compotes is citric acid. After filling and sealing the jars, you need to quickly turn them over and cover them with something warm. You can use blankets and old winter clothes. Further self-sterilization occurs during the slow cooling process. You can't disturb her. Keep the jars covered until completely cool. Sometimes this may take several days.

How to prepare dishes

Sterilizing jars and lids is a simple procedure. You can hold the container over steam the old-fashioned way and boil the lids. Very often, grandmothers simply washed the dishes with soda and fried them in the sun for several days. Also an option, but not entirely reliable. You can warm up the jars in the microwave by adding a little water. But it does not fit large containers. A convenient way to sterilize dishes in the oven. You can put a lot of cans and just warm them up well.

Recipe 1: Cherry compote without sterilization

Cool recipe for a simple and quick cherry compote without sterilization. The berries retain their natural taste, making the drink rich and very aromatic for winter. Before use, it is advisable to let this preparation brew for at least a month. Calculation for one three-liter jar; it is better not to prepare such compote in a smaller container.

Ingredients

0.4 kg cherries;

0.3 kg sugar;

1 tsp. citric acid;

2.6 liters of boiling water.

Preparation

1. Carefully sort the berries and wash them. Dry on a towel and pour into a sterile jar.

2. Add prescription sugar.

3. Immediately add a teaspoon of citric acid. It is very important not to forget about it, since it serves as the main preservative and is responsible for the safety of the workpiece.

4. Now boil the water for about three minutes. The recipe indicates an approximate amount, and it directly depends on the size of the berries.

5. Pour boiling water over the cherries up to the neck.

6. Immediately roll up the lid.

7. Now take the jar from both sides and shake it well. You can lay it on its side and just roll it around a few times. We use towels to avoid getting burned. The sugar should dissolve.

8. Place the jar on the neck and cover with something warm. We wait for it to cool completely, sometimes this takes two days.

Recipe 2: Cherries without sterilization with syrup cooking

For cherries without sterilization, using this recipe you will need to prepare a saturated syrup from sugar and water. No citric acid is added here. But if the berries are sweet and tasteless, then you can pour a level teaspoon per liter of syrup.

Ingredients

1 kg of cherries;

0.8 kg sugar;

3 glasses of water.

Preparation

1. Place the recipe water on the stove.

2. Pour granulated sugar into it and stir.

3. First cook the syrup over low heat until all the grains dissolve. After that you can add a little. Boil the filling for at least three minutes. If you add lemon, do it now.

4. While the syrup is preparing, prepare the berries. The washed cherries need to be pierced with a fork.

5. Dip the berries into boiling syrup, boil for a minute and quickly put into jars.

6. Leave the sealed containers under the blanket for two days. Be sure to turn it over.

Recipe 3: Cherries without sterilization in their juice

A convenient recipe for preparing rich cherries in your own juice, for which you only need juicy berries. You can close the cherry in the same way. The preparation saves utensils and can be used for various desserts, as jam, and for further preparation of drinks.

Ingredients

1 kg of cherries;

0.4 kg sugar;

1 tsp. citric acid.

Preparation

1. Wash the cherries, prick each berry with a knife or fork. Add sugar and leave for an hour. The juice should come out and the sugar should become completely wet.

2. Stir, add citric acid and place on low heat. Slowly, stirring regularly, melt the granulated sugar.

3. As soon as the berries begin to boil, bubbles appear and the sugar dissolves, take a large ladle.

4. Place the workpiece into sterile jars and quickly roll it up.

5. Turn over and under the blanket. Let it sit on the neck for two days.

Recipe 4: Cherries without sterilization with honey

To prepare cherry compote according to this recipe, you don’t even need sugar. It is an excellent substitute for honey. It also gives the product an extraordinary aroma and a pleasant aftertaste. But it is important that the honey is real, purchased from a trusted place. Calculation of ingredients for 3 liters.

Ingredients

0.35 kg cherries;

80 grams of honey;

1 tsp. lemons.

Preparation

1. Place the washed berries in sterile jars. You can throw in a cinnamon stick or vanilla pod. With them, the cherry compote becomes more flavorful.

2. Boil water with honey and lemon for at least three minutes so that all microbes die.

3. Pour boiling water over the prepared berries and seal immediately.

4. Turn it over and place it under a warm blanket.

Recipe 5: Cherry compote without sterilization with mint and nutmeg

For this aromatic cherry compote without sterilization, you will need nutmeg and some fresh mint leaves. It is this that will give the drink a refreshing aroma and highlight the taste of summer berries.

Ingredients

0.3 kg cherries;

7 mint leaves;

1 pinch of nutmeg;

1 tsp. citric acid;

230 grams of sugar.

Preparation

1. Boil sugar with nutmeg and 2.6 liters of water. The calculation is for one three-liter jar of compote.

2. While the filling is being prepared, wash and sort out the cherries. We make a puncture in each berry with a needle.

3. We also wash and dry the mint leaves. Instead of ordinary mint, you can take lemon balm. The aroma of the compote will be even more interesting.

4. Place the cherries along with the washed leaves into jars. We must sterilize containers.

5. Fill with boiling syrup, add citric acid and quickly tighten the lid with a special key.

6. Cool the compote upside down under a warm cape. As soon as it reaches room temperature, the workpiece is sent for storage to the basement or other cool room.

Recipe 6: Cherries without sterilization with strawberries (with double filling)

Double filling allows the berries to be steamed and is much more reliable than single filling. Recommended for harvesting dense berries and fruits, especially for cherries, sweet cherries, ranet.

Ingredients

0.15 kg cherries;

0.15 kg strawberries;

0.5 tsp. lemons;

160 grams of sugar.

Preparation

1. Boil a little more than two and a half liters of water.

2. While the water is boiling, put the washed berries in a jar. Remove the stems from the strawberries.

3. Fill the contents of the jar with boiling water. Close the lid with holes, after two minutes pour all the liquid from the jar into an empty pan.

4. Add sugar, prescription lemon and boil the filling for two minutes after boiling.

5. Refill the berries in the jar and twist.

6. Turn over and place under a warm blanket for self-sterilization. After complete cooling, put it into storage.

Recipe 7: Cherries without sterilization with lemon

It turns out that to harvest cherry berries without sterilization, you can use not only citric acid, but also the citrus itself. Compote with oranges is prepared in the same way.

Ingredients

0.35 kg cherries;

5 slices of lemon;

0.35 kg sugar;

1 tsp. grated zest;

1 leaf of mint or lemon balm.

Preparation

1. Place washed cherries in jars.

2. Throw in lemon slices and zest. It is easy to remove from a whole citrus using an ordinary grater. After cutting it is already more difficult to do.

3. Throw in one mint or lemon balm leaf. It will add a special aroma and emphasize the taste of citrus.

4. Boil the prescription sugar in two liters of water for several minutes. We put the kettle on separately.

5. Fill the berries with syrup and add boiling water from a kettle or simply from another saucepan to the top.

6. Screw on the lid and place it under the blanket.

Recipe 8: Cherries without sterilization in syrup with triple filling

The beauty of this recipe is that the jar is completely filled with berries. In winter, they can be used for various desserts and baked goods. A liter container will require about 600 grams of berries and 0.5-0.6 liters of filling.

Ingredients

1 liter of water;

0.5 kg sugar;

1.4 kg cherries;

2 grams of lemon.

Preparation

1. Sort and wash the cherries. Place on a clean towel and let dry thoroughly; there should be no drops of water.

2. Place the berries in two liter jars to the very top.

3. Pour boiling water over it, cover and leave for five minutes.

4. Pour the liquid into a saucepan and boil.

5. Fill the berries again and let sit for five minutes again.

6. Drain the resulting liquid, measure out a liter and put on fire. Add sugar and citric acid, boil the syrup for about three minutes, maybe a little longer.

7. Fill the berries one last time and seal. We send it to cool under the blanket, turning it upside down.

To easily drain syrup or just water from jars, you can use a special lid with holes. This device with a spout is especially convenient. The liquid does not splash and is easy to direct to the right place.

Drops of water on the berries reduce sterility, promote rapid cooling of the filling and dilute the taste of the product. To prevent this from happening, the cherries need to be thoroughly dried before use.

Sugar reduces the sterility of the workpiece and also promotes rapid cooling. If you are preparing a very sweet compote, then it is better to boil syrup from sand and only then pour in the berries.

A teaspoon of acid is added to a three-liter jar of compote. But this is not the rule. If the cherries are bland and tasteless, then you can add more lemons.

Citrus zest harmonizes wonderfully with cherries. Any housewife should have a supply of dried lemon peel, which is very convenient to add to sweet preparations.