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Cherry compote

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. Such a method is useful not only for the sake of economy, it is used for those cases when it is not recommended to use sugar (for the elderly who are shown low-calorie foods, 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 inherent berries and fruitsexcellent taste and delicate aroma 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 andhalf-liter glass jars or three-liter bottles. For the closing of glass jars and bottles with the finished product, only lacquered metal covers or plugs are used which are filled with tar. If the cans of cherries are not completely filled, the volume occupied by the berries can be reduced to 15% because of the excretion 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 pits, 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, severe poisoning can occur. Ingredients:

  • cherries of one kind and size washed, without peduncles 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 jars. Add the raspberry juice. Fill berries with hot syrup. Cherry compote is pasteurized at a temperature of 90 ° C: liter cans of 15 minutes, and three-liter minutes 35. Corked with metal covers.

Recipe 2

That the cherry compote had an attractive appearance,it is necessary to choose fruits of the same 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 the berries. Pour hot (with a temperature of 80 ° C) sugar syrup. Pasteurized for 10 minutes at 90 ° C. Rolled over with metal covers.

Recipe 3

Cherry compote should be prepared only fromfreshly picked berries. They can be kept for several hours in the refrigerator, but you can not wash and tear the pedicels, since in these places the juice begins 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 in 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. A prerequisite: the same number of fruits and syrup in each of the six cans. Pasteurized for 15 minutes at 90 ° C. Capping immediately (until the jars have cooled) with metal lacquered lids.

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