How to make canned cherries
Our grandmothers always put a lot of blanks for the winter, including fruit and berry. It was not a hobby, but a necessity, because in winter cold days we especially need fortified food.
Since fresh fruits were unavailable in winter, since the summer, numerous jars of jam and preserves, as well as canned berries, including cherries, were harvested.
Nowadays, only jams are popular, while other canned foods are undeservedly forgotten. However, everyone who tasted fruit in a light syrup is satisfied with this taste. Canned cherries, added to oatmeal or cottage cheese, or used directly from the jar, really bring the taste of the summer sun. It is also worth noting that the recipe for this preparation is very simple.
What you need
This recipe for canned cherries has several features. If you want to get hard berries, you can skip their pre-boiling.If you want a soft cherry, boil it with water and sugar for 5 minutes before proceeding with the canning procedures.
In addition, this recipe will allow you to get a sweet, not sour berry. Thus, you can not only use it as a filling for pies, but also eat straight from the can.
What is needed for this:
- 1 kg of cherries (sweet varieties).
- 4 glasses of water.
- 1.5 - 2 cups of sugar.
- Almond extract or vanilla (optional).
Wash and dry the cherries. You can use whole berries or cut them in half to remove the bone. In the second case, do it over a large bowl to collect the resulting juice.
Combine water and sugar in a large saucepan. Stir and bring to a boil to dissolve the sugar. Keep the syrup hot (but not boiling) until you can prepare cans of canned cherries.
Ensure that the jars are cleaned, sterilized and heated. Adding hot syrup to a cold glass jar may result in destruction of the jar. With clean hands, fill each jar with cherries as much as you can. This will depend on the size of the cans and berries.It is advisable to fill to a level 2 cm below the rim of the vessels.
If you want to add vanilla to canned cherries, chop the pods into small pieces and put in the right jars. In addition, you can add a drop or two of almond extract.
Fill each jar with hot syrup, leaving 1 cm from the top edge. Clean the rims with a clean, damp cloth and place the sealants and caps on top, tighten. Sterilize in a boiling water bath for 15 minutes.
Remove the jars from the pan, cool and check for leaks. For the taste and smell of canned cherries to be complete, it must stand for several weeks.
Canned cherries: a recipe without sugar
Is it possible to cook canned cherries without the use of sugar, so that the harvest is extremely useful? Of course, it is possible, but such preservation must be especially thoroughly sterilized.
To make canned sugar-free cherries, you need about 1 kg of cherries per liter jar. So how do you do this?
Prepare a very large saucepan or basin with acidified water (with the addition of lemon juice or ascorbic acid).
Wash the cherries and wipe.Put the berries in the above acidified water so that they become denser and lightly marinated. After some time, remove the cherry and weigh it, then put it in the cooking pot. For every 750 grams of berries, you should add 125 ml of water (1/2 cup). Bring this saucepan to a boil and simmer for a few minutes until all the cherries are warm (do not boil them for a long time).
After that, pack the berries in jars. Leave 3 cm of free space on top, pour liquid in which the cherry is boiled. Add boiled water if there is not enough liquid (for example, from a kettle). Leave free space on top for 2 cm after filling with juice and water.
Wipe the jars and put on the covers. Sterilize in a water bath. Processing time will be the following: half-liter jars - within 15 minutes; liter - 20 minutes.
How can you modify this recipe
The above recipe for canned cherries in its own juice, you can change a little. If you want a sweet taste, put ¼ to ½ teaspoon of liquid stevia on a jar. You can also use apple or white grape juice as a preservative liquid.Heat the cherry in it before packing it into jars (instead of pure water).
Canned cherry as a filling for pies
It is no secret that canned berry is most often used as a filling for baking. However, many berries tend to flow when cooking or eating dessert. Can this be avoided?
This is possible if you use a thickener. This cherry dessert can later be used in many dishes. As in the case of a berry in its own juice, it is very important to responsibly approach the sterilization of cans.
You will need:
- 500 grams of cherry, dark and sweet (you can also use tart and sour varieties, just add more sugar to your taste).
- Cup of sugar.
- 3 tablespoons cornstarch.
- 1 teaspoon lemon juice.
- 1 teaspoon almond extract.
How to do it
How to preserve cherries? Cut the berries in half, remove the bones. Add sugar and wait for the juice to stand out. After that, transfer them to the pan and pour 1¼ glasses of water. Add corn starch and heat the pan, stirring the mixture with a spoon from time to time until it starts to bubble and thickens.Keep stirring so that no lumps form.
Remove from heat and add lemon juice and almond extract, spread on banks. Sterilize and close the lids, cool completely.