Drinks, closed at home from fresh fruit, are surprisingly tasty and healthy, they retain a lot of vitamins, and they remind you of summer in the cold season. Particularly good is cherry compote, which you should cook every housewife. Read how to properly make such a piece.
How to cook compote from cherry for the winter
There are special recipes without sterilization. This means that the workpiece itself can be rolled up immediately without leaving it in boiling water. However, banks, before making compote of cherries for the winter, it is still necessary to sterilize. If you are going to close the workpiece, then you must know the rules of pretreatment of the container. In addition, each hostess should learn how to choose the right berries and other ingredients for your drink.
Preparation of cans for preserving
Glass containers should be prepared for sundecking. Choose only whole jars without cracks, chips. In addition, you will need covers. If you use metal, then carefully inspect them. The presence of traces of rust is unacceptable. Tare must be sterilized by one of the following methods:
- Wash the jars, but do not wipe them to keep part of the water. Put them in a cold oven and turn on the temperature of 160 degrees. Keep the cans there until all the droplets of liquid evaporate from them. Always watch that they do not overheat, otherwise they may break.
- In clean jars, pour approximately half a cup of water. Put them in the microwave. Turn on high power and sterilize two to three minutes( depending on how much cans).
- Collect a large pot of water. Put it on the fire and wait for the boil. From above put some lattice and place on it jars upside down. Sterilize them over steam for 10-15 minutes.
- If there is a multivark in your house, then put water in its cup. At the top, place the grill for steaming. Open the cover. Turn on steam cooking. When the water boils, place the jars upside down. Sterilize about a quarter of an hour. The same procedure you can repeat in a double boiler, if you have it.
- Place a wooden board in the large pan( for example, a cutting board).Set the cans on it. Space between them fill with a cloth or nylon caps. Pour the gaps with hot water over the neck of the jars, place the pan on the stove. Sterilize them for a quarter of an hour after boiling.
How to choose the berries
Before you prepare a cherry compote for the winter without sterilization, you must prepare all the products. The most important ingredient on which the taste of a drink depends most is the berries. A few tips for cherry conservation for the winter are guaranteed:
- Take ripe maroon berries with small bones. They should be very fragrant and elastic, without damage. The best sorts for compote are Sufi, Hungarian.
- If possible, take cherries with tails. It is desirable to tear them off just before you start cooking compote. Then the drink will be stored much longer.
- Cherry blends perfectly with other berries and fruits: raspberries, strawberries, apricots. You can add a little lemon to the compote.
- Do not mix different types of cherries in one jar. This can significantly impair the taste of the drink.
Cherry compote for the winter without sterilization with bones
There are many different recipes for the preparation of a fragrant drink. You can even cook several varieties of compote from cherries for the winter without sterilization, and then choose what you like. Remember that if you do not remove bones from berries, this reduces the shelf life of the drink. Such compote will need to be consumed within a year after preparation, otherwise it will release harmful substances to health.
Optimal proportions of
ingredients Before you close the cherry compote for winter without sterilization, you should prepare such products for a pair of 3 liter cans:
- granulated sugar - 0.6 kg;
- cherries - 600 g;
- water - 5.4 liters.
Preparation of syrup for compote
This way of sealing is the easiest. Step-by-step instruction:
- Carefully wash berries, allow them to drain in a colander. Cut the tails.
- To give cherries more juice, puncture each of them with a toothpick.
- Prepare and sterilize the container and lids in advance. On them, spread the cherries. Fill the berries with sugar.
- Put water on the fire and wait for the boil. Pour the cans with steep boiling water so that the cherries with sugar are completely covered. Cover tightly with lids to saturate the syrup with juice.
- After 10 minutes, the water that has remained in the pan, boil again. Pour it out so that the cans are as full as possible. Immediately tighten.
- Put the jars with their necks down, wrap them in a warm blanket. Return them to their normal position when they cool. Until winter, store cherry compote in the dark. In the cellar it is not necessary to clean it. The shelf life of such a drink is not more than one year.
How to roll cherry compote without sterilization for the winter
The following recipe uses more ingredients. Thanks to their addition, you can make the compote more refreshing and unusual. For the preparation you need the following products:
- cherries - 1 kg;
- sugar - 2 cups;
- water - 8 l;
- citric acid - 2 tbsp.l.;
- fresh mint - 8 branches.
Cooking process:
- Wash berries, dry them on paper napkins and gently tear off the tails. Go over the cherries and throw away the corrupted, rotten.
- Mix water with citric acid and sugar, turn on medium heat and wait for the liquid to boil. Stir constantly so that all grains dissolve well.
- Distribute cherries to sterilized jars. Fill them with syrup to cover.
- After a quarter of an hour, drain the syrup back into the pan. Add mint and again bring all the liquid to a boil. Let the cherries remain in the cans.
- When the syrup begins to boil, remove it from the cooker. Before you fill the jars with liquid, you need to pull out the welded mint from it. The workpiece should be immediately rolled up.
- After twisting, turn your compote upside down, place under a warm blanket for a while. When it is completely cool, put it in a dark place. It is desirable that there was very cool.