TOP 7 recipes for canning pitted cherries with sugar in their own juice for the winter

Many people remember the picture of childhood: the whole family at the table, hairpins or safety pins in their hands, and a bowl of fresh cherries on the table. Each cherry is peeled and sent to its own jar. Then they made dumplings from it or rolled pitted cherries in their own juice with sugar for the winter. Cherries in their juice are never tasteless. It is always aromatic and rich in taste. It is also important that pitted cherries do not contain hydrocyanic acid, and therefore stand well even for many years.

Features of preparing cherries in their own juice for the winter

This method is widespread due to the ease of preparation and versatility of such canned food. The most difficult thing here is to peel the berries from the seeds and not eat the resulting result right away.

The recipes do not require any special wisdom. Peeled berries are placed in a jar and sterilized. Less often, they are boiled and then poured into containers.

Tip: take small jars so that the contents are enough for one time. These are 0.7-1 liter cans.

How to select and prepare ingredients?

It is important to select good, ripe, large berries, because small ones do not look as aesthetically pleasing after removing the seeds. Yes, and you will have to tinker with them longer. Small cherries will also lose their appearance when prepared with pits - as soon as the juice comes out of the shell, a thin skin without pulp will remain on the pit.

A few more points:

1. The product, sealed with seeds, has a beautiful appearance and a more pronounced taste; such a preparation gives off a little almond flavor. But such canned food can be stored for no more than 8-10 months - it’s all about hydrocyanic acid.
2. The fruits should be washed carefully without damaging the shell. The task is to preserve as much as possible the valuable juice in which the berries will be boiled. If the fruits have stalks, it is better to remove them after washing. They also begin to remove the pits only from clean cherries.
3. To remove the seeds, you can buy a machine for squeezing them out. If there is none, a pin or an ordinary hairpin will do - the method is old, but proven and even better preserves the shape of the cherry than through piercing with special devices.It is more convenient to make a puncture with a hairpin from the side of the growth of the stalk.
4. Such canned food can be prepared in different ways - with or without sugar, with boiling the fruit or with sterilization.

Rules for preparing dishes

The jars are washed well with soda, rinsed with water, after which they must be sterilized. Lids can be lacquered or screw-on metal. Both of them must first be boiled.

How to seal cherries in their own juice?

We offer several basic and simple methods.

Classic recipe

Traditional canning requires the use of sugar. This is the jam that grandmothers made - sweet, viscous, thick. You can achieve the correct consistency and preservation of the berries by cooking the dessert in two steps. First, the juice in the berries must be replaced with syrup, this will preserve the shape of the cherries. We cook it a second time to achieve the desired consistency and thickness of the jam. The ratio of sugar and cherries is 1 to 1.

Preparation:

1. Peel the cherries and place them in a bowl.
2. Sprinkle with sugar and wait for the juice to appear.
3. As soon as the sugar begins to float, dissolve, put it on low heat and wait until the berries are immersed in the syrup.
4. Increase heat to form foam and skim off.
5. Boil over low heat for another five minutes and set aside from the stove.
6. When it cools down, simmer over low heat for another half hour until thick and a drop of jam stops spreading over the saucer.
7. Transfer the finished dessert into clean, dry jars, roll up and leave to cool.

Five-minute seedless and without sterilization

The good thing about a five-minute preparation is that it cooks quickly and retains a maximum of nutrients.This is not jam in the traditional sense, but rather a very thick and rich compote syrup.

Products:

• sugar - 0.8 kg;
• cherry - 1 kg.

Let's prepare it like this:

1. Wash the cherries, remove the pits. Sprinkle with sugar and leave for five hours to release juice.
2. Place on the stove and let it boil over high heat. Remove the foam.
3. Boil for 5 minutes and pour boiling into jars. Roll up and wrap under a blanket until cool.

With sugar in the oven

Progress:

1. Prepare half-liter jars.
2. Wash the cherries and remove the pits, but you can also cook with them. Fill half the jar with cherries, add 2 tablespoons of sugar per jar.
3. Shake, add cherries to the edges again, shake and add 2 more tablespoons of sugar. Pour the remaining juice into jars, if the cherries are peeled.
4. Cover with lids and place in the oven over medium heat.
5. Sterilize in the oven over low heat. From the moment air bubbles appear in the jars, indicating boiling, hold for another 5 minutes and carefully remove by removing the grill and using a special holder. Roll up the cans.

With bones

Cherries in their own juice with pits are good for those who do not have time to take them out. It can be prepared with or without sugar, and this significantly reduces the calorie content of the product.

Let's prepare it like this:

1. Place the washed and dried cherries in a jar, shake and add cherries again.
2. Place in a water bath until the hot water covers the jar up to the shoulders.
3. During the sterilization process, the cherry will thicken and sink; add it to the top. If there is not enough juice, add boiling water. To make the cherries juicier, immerse them in water for 20 minutes before cooking.
4. Roll up the cherries that have been sterilized for 15 minutes.

Sugarless

This is an economical method that housewives used during times of sugar shortage. You will just need pitted fruits and perhaps a little water to top up if there is not enough juice.

Let's prepare it like this:

1. Place the prepared cherries in sterile jars to the top and let stand for an hour to release the initial juice.
2. Place to sterilize by immersing in hot water up to the shoulders.
3. The cherries will release more juice and begin to settle. Then add a fresh portion to fill the jar as much as possible. After boiling water in a saucepan, sterilize a 1-liter jar within 20 minutes. The jars must be covered with lids.
4. Tighten the workpiece.

In a slow cooker

Products:

• 2 kg of berries;
• 400 g sugar.

Progress:

1. Place the fruits in the multicooker bowl. Sprinkle with layers of sugar and let the juice come out - usually infuse for 5 or 6 hours.
2. Set the stew mode and cook for 1 hour.
3. Pour into clean jars and seal.

In the microwave

Cooking:

1. Place seedless fruits in prepared half-liter jars. Pour 2 tablespoons of sugar into each and put it in the microwave - usually three jars fit at once. Do not cover the jar with a lid!
2. Set the mode for 10 minutes and watch it boil. When it boils, remove the jars, cover with lids and shake well. Place it in the microwave again and finish cooking.
3. Take it out and roll it up. Keep it covered in a blanket until it cools down.

Treat storage

Canned berries contain acid, so a properly prepared product, even without sugar, costs quite normally under normal conditions. Jam made with sugar also tolerates home storage very well.

It is important to remember: preserved jam with seeds must be eaten as soon as possible; in the second year, such canned food becomes unsafe.