Cherry stew

Compotes - the best (for taste and benefit) fruit and berry canned food. Since they are selected fruits or berries, prepared in sugar syrup. You can make compotes without adding sugar: for storage it can be enough to sterilize and destroy microbes. At the same time, fruits or berries are filled not with sugar syrup, but with juice. This method is useful not only for saving purposes, it is used for those cases when it is not recommended to use sugar (for elderly people who are shown low-calorie products, or for diabetics). Therefore, choosing recipes in which it is described how to make compote, one should not forget about such recommendations.

In all cases, the excellent taste and delicate aroma inherent in berries and fruits persist. Preservation of compotes allows you to store foods for a long time, while their nutritional value does not deteriorate. Selected varieties of berries and fruits are selected, for each type of raw material various methods of their processing are used. For harvesting compotes of cherries are taken, for example, Vladimirskaya, Podbelskaya, Lyubskaya, Anadolskaya and other varieties. It is not recommended to mix different varieties. Before canning, the cherries are only washed and removed (not blanched, like apples) stems.

Compote cherry harvested in liter and half-liter glass jars or three-liter bottles. For closing glass jars and bottles with a finished product, only lacquered metal covers or plugs are used, which are filled with tar. If the cans are filled with cherries, the volume occupied by the berries can decrease to 15% due to the allocation of fruit from the juice.

Recipe 1

Any cherry compote is best done without pits. This allows you to extend the period of storage (but no more than the spirit of the years). With the ossicles the product is allowed to be stored for no more than a year, since poisonous substances (hydrocyanic acid) accumulate in them, when using such compote may be followed by severe poisoning. Ingredients:

• Cherries of one kind and size washed, without stems and bones, in the amount necessary to fill the prepared glass jars by half;
• Fresh raspberry juice for flavor.

For sugar syrup:

• 0.5 kg of sugar;
• 1 liter of purified water.

From sugar and water, syrup is boiled. The berries are placed in cans. Add the raspberry juice. Fill berries with hot syrup. Cherry compote is pasteurized at a temperature of 90 ° C: liter cans for 15 minutes, and three-liter minutes 35. Corked with metal covers.

Recipe 2

To cherry compote had an attractive appearance, it is necessary to choose fruits of equal ripeness and size (sort not only by sorts, but even the fruits from one tree are disassembled in color). Ingredients for the preparation of eight liter cans of compote:

• Cherry, washed, without peduncles and bones in the amount necessary to maximize the filling of cans;
• 1 liter of purified water;
• 1 ½ kg of sugar.

Brew syrup. Cherries are placed in cans tightly. To do this, periodically shake them, you can not crush berries. Pour hot (with a temperature of 80 C) sugar syrup. Pasteurized for 10 minutes at 90 ° C. Rolled with metal covers.

Recipe 3

Cherry compote should be prepared only from freshly picked berries. They are allowed to keep a few hours in the refrigerator, but you can not wash and tear the stems, since in these places the juice starts to flow and the fruit often spoils. Ingredients for the preparation of six liter cans of compote:

• Cherry, washed, without peduncles and bones in the amount necessary to maximize the filling of cans;
• 1 liter of purified water;
• 0,65 kg of sugar.

Brew syrup from water and sugar. Cherries are packaged on cans and poured with hot sugar syrup, evenly distributing it in all six portions. If they are not fully filled, then add hot boiled water. Mandatory condition: the same number of fruits and syrup in each of the six cans. Pasteurize for 15 minutes at 90 ° C. Capping immediately (until the jars have cooled) with metal lacquered lids.