Summer is a season of berries, which you want to prolong not only thanks to the beautiful photo of the harvest. Mistresses are trying to turn garden gifts into long-stored pieces, reminiscent of warm days in the winter. Cherry compote is one of the best ways of processing this berry, which requires a minimum of effort. The result of the work is always incredibly tasty and fragrant.
How to make cherry compote for the winter
Preserving beverages from berries is a simple process, and according to the housewives, it is also less energy-consuming than cooking jam. To understand how to roll a compote for the winter from a cherry, will be able to every woman who does not even have outstanding culinary skills. The process is as follows:
- Banks with lids are selected - professionals recommend not taking a one-liter container, but larger.
- Storage tanks are prepared: washed, sterilized with steam, microwave oven, oven or a regular pot of water. Covers, if they are metal( when you need to roll the workpiece), boil.
- The drink itself is brewed. Do this from the purified and necessarily devoid of bones cherries, otherwise it will get a share of toxins.
- Banks are filled with a drink, according to some recipes - in 2-3 stages. Then they undergo sterilization or they can be rolled up right away.
Additionally there are several nuances that concern both the quality and taste of compote:
- Before you close the drink, you can throw ginger: 1-2 cm of fresh root, which is cut very finely. The second spicy additive on popularity is cardamom.
- It is very common to preserve compotes like "multifruit": absolutely any berries, plums, apples, pears are added to the recipe. The principle of cooking often remains the same, as was implied in the chosen recipe.
- If you plan to roll a compote that will be eaten before winter, you can leave the bones in the berries: they will give sourness and a strong aroma. However, it is not desirable to store a drink with them longer than 3-4 months.
- Cherry compote is one of the few for which the share of sugar should be increased. The longer the cherry stands, the more juice it releases, making the product more acidic.
How to close the cherry compote for the winter without sterilization
Professionals claim that most recipes can be adapted to the lightweight scheme of action and dispense with the need to sterilize the drink. However, experienced housewives know that with minimal disruptions of technology, the blanks are damaged, or banks explode, so if you want to avoid sterilization, you need to use only a proven compote for winter. Below are considered 2 step-by-step technologies for its preparation, tested not by one thousand housewives.
With citric acid
Justification of the introduction of this ingredient in the cherry compote, from the perspective of professionals, is highly questionable. The chemical composition of this berry has a sufficient amount of acid to conduct canning without additional introduction of "lemon".However, if we talk about how to roll the compote for the winter from the cherry, bypassing the stage of sterilization of the drink, this supplement is "reinsurance", which gives a greater probability of preservation of the billet.
The list of ingredients is as follows:
- cherry - so much to fill a three-liter jar to the edge;
- sugar - 3 cups;
- leaves of mint - 4-5 pieces;
- citric acid - 1 tsp.
How to roll this compote for the winter from a cherry? The technology is simple:
- Pick berries, wash. Squeeze out the bones.
- Carry out sterilization of cans - the method is chosen individually.
- Each of them to fill exactly 1/3 of the height.
- Boil water( slightly less than you need to fill the jar to the edge).Pour the cherry in such a way as to leave some free space under the air( from the shoulders to the throat).
- In each jar throw a little citric acid.
- Tighten the covers, turn over the workpiece, allow it to cool under a dense cloth.
Without sugar
Preparing compote for this recipe is recommended for women who are watching their weight. The product is devoid of sugar, almost not sweet, but has a rich spicy flavor and well influences metabolism due to a set of spices. They also provide the drink with storage for several winters. A set of products for 4 cans of 3 liters is simple:
- cherry - 1,2 kg;Carnation buds
- - 6-8 pieces;
- cinnamon sticks - for each jar;
- vanillin is a pinch.
Cook this compote for the winter easily:
- Rinsed berries to sort out, remove the bones.
- Fill the cherry cans.
- Water boil, throw spices, warm a couple of minutes.
- Pour berries, cover with lids, let stand.
- After half an hour, drain the syrup, allow it to boil and back fill up the jars.
- Roll up the covers, check the workpiece for leaks by turning over.
How to sterilize cans with cherry compote for the winter
For recipes that do not contain sugar, it is recommended to additionally perform the procedure of sterilizing or warming up the can with the preform. So you reduce the probability of fermentation compote and explosion of glass containers. Classical technology looks simple: you need to use a very large pot, or put the banks alternately in small. The principle is as follows:
- When the container is filled with a drink, but you have not had time to roll the lids, you need to put it in a pan with water that started to be heated. The level is up to the shoulders. It is desirable to lay a bottom with a rag: it will provide stability to the banks.
- Wait for boiling and warm up the workpiece for a few minutes.
- Remove the cans and immediately close them. The canning is almost finished: it remains only to cool the drink.
Time for sterilization of cans with workpieces
The exact time that the container must stand in boiling water depends on its volume. Professionals are advised to adhere to such standards:
- half-liter bank - up to 10 minutes;
- liter - about a quarter of an hour;
- three-liter - half an hour.