How to keep fresh cherries for the winter? TOP-4 recipes with a photo of harvesting fruits for future use: cherry compote and jam, freezing and drying berries. Video recipes.
Cherry is a unique berry that combines beauty, bright taste, and useful properties. In order for the berries to retain all their qualities, it is necessary to choose the correct way of storing them. Fresh cherries will stay in the refrigerator for no longer than a month, and then the fruits will lose their appearance and taste. Therefore, in order to store the fruits for the long winter, you should prepare cherries for future use. They will become an addition to tea, pancakes, they are used for filling in baked goods, cooking compote, etc. You can stock up on fruits in different ways: freeze, dry and dry, cook jam and jam, make juice and compote. Any preparation will retain all the properties of a fresh cherry.
Cherries for the winter - basic rules
- Choose ripe and dense berries, overripe and unripe will not work.
- The berries must be free from damage, dents, not wormy.
- To keep more juice in the fruit, do not remove the seeds from them.
- Remove the bones with a special tool, a hairpin or the eye of a pin.
- Cherries absorb third-party odors, so pack them carefully in airtight containers for freezing and drying.
- To preserve cans with lids, wash with baking soda, rinse with running water and sterilize over steam, or use the oven. Boil tin lids for preservation for 5-6 minutes.
Cherry compote for the winter
Compotes for the winter are a good source of useful vitamins and microelements, which means a great mood. Such a blank is universal in that the compote can be drunk or made into jelly, and the berries can be used for dumplings or pies.
See how to make cherry and black currant compote for the winter.
- Caloric content per 100 g - 195 kcal.
- Servings - 3 L can
- Cooking time - 30 minutes
Ingredients:
- Fresh cherry - 1 tbsp
- Drinking water - 2.5 l
- Sugar - 1 tbsp.
Cooking cherry compote for the winter:
- Sort the berries by sorting the spoiled ones. Wash them and place them in sterilized glass jars. Compote can be cooked with or without seeds, however, the preparation will be more aromatic with seeds.
- Bring the water to a boil and pour the cherry to the top with boiling water.
- Leave the berries for 5-7 minutes.
- Using a special lid with holes from the container, drain the water into a clean saucepan. Pour sugar into it and bring to a boil.
- Re-pour the cherry with a boiling solution and immediately roll up with sterilized lids.
- Turn the finished cans upside down, wrap them in a warm blanket and leave to cool completely.
Pitted cherry jam
There are many types of cherry preservation. But one of the easiest and most favorite ways is jam. It is used for filling in pies and pies, added to tea, spread on a loaf and cookies.
Ingredients:
- Fresh cherries - 1 kg
- Sugar - 1 kg
Making seedless cherry jam:
- Wash the cherries, dry them with a paper towel and spread them on a dry waffle towel to dry well. The less water remains on it, the thicker the jam will come out.
- Remove the seeds from the fruit in a convenient way.
- Pour sugar into a saucepan, add berries, stir and wait until the sugar turns cherry color. Use enamel dishes for cooking jam. In an aluminum container, cherries will oxidize, and in a stainless steel they will acquire an unpleasant aftertaste.
- Transfer the saucepan to the stove and bring to a boil over medium heat.
- Boil the fruits for 5 minutes, turn off the heat and leave the future workpiece for 5 hours.
- Then boil it again, boil it for 5 minutes and stand for 5 hours.
- Repeat these steps for the 3rd time.
- When cooking cherry jam, collect the foam from the surface, otherwise the workpiece will not be stored for a long time. Do this with a stainless steel slotted spoon or wooden spatula. They also stir the jam during cooking.
- Pour hot jam into sterilized hot and dry jars and roll up with sterilized lids. The ideal container volume is 0.5-1 liters.
- Turn the jars of cherry jam over, cover with a warm blanket and leave to cool slowly.
- Store cherry jam in a dry, cool and dark room at room temperature, and in order to preserve the maximum of useful substances in the product - at t 8-12 ° C.
See also how to prepare pitted cherries in their own juice for the winter.
How to dry cherries
Dried cherries are suitable for making tea and compote, they can be added to baked goods, they are used as a filling for pies, pies and other desserts. This method of harvesting will retain all the useful properties, but on condition that drying is done correctly.
Preparing cherries for drying
Remove the stalks from the berries. Then rinse them with cold water and remove the bones. Let all the juice drain and blot the berries with a paper towel. Although you can dry cherries with seeds. Place the cherries on the cooked surface and flatten them so that there is a small distance between the fruits. Next, start the drying process, and for this there are several ways.
Drying in the open air
Lay the berries in a single layer in partial shade outside in sunny and hot weather. Leave them on for 6-8 days. Stir the fruits every day so that they dry evenly, and bring them indoors at night.
Drying in an oven
Place the fruits on a baking sheet with lined parchment and place in the oven at 50-60 ° C for 1.5-2 hours. Then increase the temperature to 75-80 ° C and continue drying for another 3 hours. Then lower the temperature again to 60 ° C and hold the workpiece for 2-3 hours. Keep the oven door ajar during the entire drying time. The total drying time is 7-8 hours.
Drying in an electric dryer
For drying in a special electric dryer, read the instructions, where the parameters and the cooking process are indicated, and follow them.
How to determine the doneness of dried cherries
Regardless of the method and time of drying, the result of the finished product will be the same. To determine the readiness, press on the berry with your finger: if the juice does not come out, the cherry is ready.
How and where to store dried cherries
Store the dried product in sealed packaging (tissue or paper bags, glass jars) in a dry and dark place at room temperature. Do not store dried cherries in high humidity, otherwise they will mold. It is recommended to keep it on the top shelf of the cabinet, because there the air is a little drier. You can also store drying on the balcony in the absence of high humidity.
The drying container should be well closed or tied so that pests do not spoil the cherries. During storage, periodically check the cherries so that bugs and moths are not wound up in it.
How to freeze cherries
Freezing is the most common way to harvest cherries at home for the winter. You can freeze berries with or without seeds. The blank is used for compotes, drinks, baking, and decorating dishes.
Preparing cherries for freezing
Berries should be frozen immediately after harvest so that more vitamins are preserved in them. Sort out ripe and juicy fruits, sorting out the spoiled ones. Remove the stalks from them, rinse and remove the seeds, or leave them (optional).
Frozen cherries with sugar
Twist the pitted cherries in a meat grinder or chop with a blender. Add sugar to the puree in a 1: 1 ratio. Mix everything well and place the mass in containers.
How to freeze cherries
You can freeze the berries individually or all at once. It depends for what purpose you freeze them. To freeze each berry separately, place them on a tray and send them to the freezer. When they are frozen, pour them into a container and send them to the freezer for further storage. When frozen separately, cherries do not stick together during thawing and have an attractive appearance.
Use small plastic containers to freeze all cherries at once. The ideal volume is 0.5 liters. Pack the fruits in them in small portions, spreading them out in an even layer. The containers must be sized for one-time use. Since the berries are not subject to re-freezing.
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