Cherries in their own juice for cakes

Cherries in their own juice for cakes

Category: Blanks

Ingredients
Cherry	1 liter can
Sugar	200 g

Cooking method

• Remove the seeds from the cherries, cover with sugar and sterilize in the oven or in water for 15 minutes. Roll up the lid and chill under the covers.

Note

Photo by Marfa don

Ladies, I hasten to intervene before it's too late. After 15 minutes of sterilization, the cherry will make you bab-ah! Liter jar with raw I sterilize cherries for at least 40 minutes.

Professionals know better, but I really stand in a cool place. I Pasteurize in the oven, the temperature there is higher than if in a pot of water

For 1 liter jar of cherries, 200 g of sugar. Cover the cherries with sugar and sterilize in the oven or in water for 15 minutes. Roll up the lid and chill under the covers.

Summer resident thanks for the recipe
Tell me, don't you need to add water to jars with cherries?

Sprinkle the coconut, peeled from the seeds, with sugar and let it lie for an hour. There will be so much juice that I just drain part of it, then I cook compote on it. You put cherries in jars, without ramming, without fanaticism, otherwise you will have to fish in the oven or pan. So no water is needed.

In! I understood the difference. I put the Cherry in jars at once, and you have it with sugar for an hour. during this time, yeast fungi have time to settle there, and to neutralize them, you really need to sterilize for 40 minutes.
I don't pour water either.
It's just that the finished product is not quite a full can. Pouring the cherries, I shake the jar so that it settles down more firmly.

Summer resident and himichka thank you very much !!!
I closed the cherry for both options, then I'll see which one I like more.

Summer resident I have a question for you: after 15 minutes in the oven, not all the cherries were covered with juice, the top row is completely without juice
I kept them for another 10 minutes, but the situation has not changed. There is actually a lot of juice, as it were at the bottom, and the cherries came to the top and looked out. Is this the way it should be or not? Maybe my cherries are somehow not juicy?

Girls, and I somehow cooked cherries for the "Monastery hut", I had full jars of cherries, and a little syrup. The recipe was similar to the one given by Lily, only she had strawberries. That is, the syrup is prepared first, and then the cherry is poured with this syrup, again drained, boiled over and again poured.

Coconut, everything is correct during storage, the cherries will sink to the bottom.

I, like the Summer Resident, sterilize cherries for 15 minutes, but not in the oven.

himichka, and after 40 minutes of sterilization does the cherry remain firm?

I, like the Summer Resident, sterilize cherries for 15 minutes, but not in the oven.

but as?

[Summer resident]

Summer resident, how do you sterilize in the oven? and how long?

alicef1, sorry, just now I saw your question. Because of the summer season, I rarely visit the forum. I put the jars in a large pot of HOT water, the jars are covered with lids on top, from the moment the water boils I sterilize for 15-20 minutes. The lid of a large pot is also closed, but not tightly - I constantly check that water does not get into the jars. WATER SHOULD NOT BOTTLE MUCH !!! I pour water so that it is lower than the "shoulders" of the cans.

And I already did it Sterilized in the microwave Vyaglyat sooooo delicious let's see how they will stand

[Summer resident]

Summer resident, how do you sterilize in the oven? and how long?

I cover the jars of cherries with lids, put them on a baking sheet in a cold oven, bring them to 150-170 degrees and sterilize half-liter jars for 15 minutes, 20 liters. I take them out and roll them up.

For many years I have closed cherries, but I literally put a couple of tablespoons of sugar in the bed. And when I open it, then I add as much as needed. Maybe it will be more convenient for someone. Sugar is worth its weight in gold during the season.

lesik_l, I noticed that if I put in a little sugar (my diabetic neighbor did it without sugar at all), then after a while the cherry acquires an ugly brown color and becomes very soft. That is, it is advisable to store such cherries only until the beginning of the next season. At least this is our observation with a neighbor.

Oh, what a wonderful forum we have! Just think about it - and it is already being discussed with might and main. I just raped my mother so that she would not sterilize the cherries for very long. She asks: "How much?" I don’t know! No, now I know. 15 minutes! And about sugar is very interesting. Sugar-free mom closes her whole life. And the color is really not very good.

Freken Bock, I love 750 gram cans. I put 150-170 g of sugar on one such jar (the same for the Dachnitsa - for 1-liter 200 g of sugar). And I sterilize them for 15 minutes, and at least 20 liters are needed, but 750 g is more optimal for me, since there is a lot left, and half a liter is too small for me).

By the way, you have to try it in the oven, you don't need to monitor the water so that it doesn't get in. This is how I make eggplant caviar, but much longer (almost an hour already ready) - for safety reasons. But they will not go soon, perhaps someone will tell you how to do it right by then.

Girls, dear, tell the teapot, before laying the cherries, should you sterilize the jar or is it enough dry clean dishes?

Girls, dear, tell the teapot, before laying the cherries, should you sterilize the jar or is it enough dry clean dishes?

I put it in a dry clean one.
I sterilize everything in the microwave (except that it is not necessary to sterilize) and not 15 minutes, but before boiling, the cherry just boiled and rose (I make sure it does not spill out) - and I take out everything, on top of the lid (I put it in boiling water beforehand) and roll it up
.... and eggplant caviar too

Girls, do you need to roll up only with ordinary lids or cans with screw ones also work?

I only use screw screws now, only pre-boil them for at least 3 and immediately tighten them hot. perfect result always

[nut]

I only use screw screws now, only pre-boil them for at least 3 and immediately tighten them hot. perfect result always

nut, and if you then sterilize in the oven, then you also need to boil it first?

more about cherries ... I only admit pitted cherries, but while you pick them, you get so much juice. Drain this juice or immediately mix with sugar?

Rybka I do this: I remove the seeds, put the cherries in jars, cover with simple iron lids and put them in the oven, gradually the cherries begin to settle in the jar, I add more cherries - if there is a lot of juice in the jar, drain it and so on until the jar is filled with cherries ( the twist lids are already in boiling water on the stove), because we need cherries and not juice. As the jar is filled with cherries up to the shoulders, then I note the sterilization countdown time - the time is up, I take out the jar and immediately tighten the lid (it has already been boiled and lay in boiling water). The juice that was formed from cleaning the bones anywhere, but not in jars - there will be a lot of juice there, you will have to drain. It's confusing to do all this, of course, but if you want, you can. Now I just remove the seeds, fill the cherries in bags and in the freezer - all year round fresh cherries without hemorrhoids

ha! ... if I had a freezer ... so I have to suffer
Now on the case:
- put a jar of cherries in a hot or cold oven?
- why cook the lids separately?
- can it be easier to immediately cover them with those with which we will close, at the same time in the oven and sterilize?

Hi: flowers: I thought all the cherries were reworked. I put the jars in the hall. oven, otherwise there is a fear that they will just crack, but I don't even know with the lids, it's easier for me, try to immediately cover with twists

You can do it even easier:
Pitted cherries in a heavy-bottomed saucepan, cover with 1x1 sugar or less.
Let stand for 12-24 hours to let the cherry juice.
We put on fire, bring to a boil, boil for 3-5 minutes on low heat, set aside for another 12 hours, boil again, boil for 3-5 minutes.

Pour the berries with a small amount of syrup into jars, immediately close the lids, and put them hot on the lids until they cool.

Pour the remaining syrup into separate jars or bottles and close the lids.
The syrup will come in handy later for cakes, cottage cheese, kefir and other things, where berry syrup is required.

This is how I made strawberries.
The berry is marmalade, delicious! And the syrup was persuaded with kefir!

[Admin]

Admin, but according to your recipe, this is probably almost jam or not?

nut, I sterilized everything and rolled it up, BUT the sugar did not completely dissolve! And some cherries that were without sugar and juice turned slightly brown in places.
WHAT was done wrong?

more ... how to dissolve the sugar remaining on the walls of the jar?
Now the jar is upside down on the lid, and the sugar just stuck at the bottom.
You can turn it over only when it cools down?

[Admin]

Admin, but according to your recipe, this is probably almost jam or not?

Absolutely not jam!
I didn't cook it for an hour, like for jam. The syrup turns out to be light red and liquid, not sticky.

more ... how to dissolve the sugar remaining on the walls of the jar?
Now the jar is upside down on the lid, and the sugar just stuck at the bottom.
You can turn it over only when it cools down?

Fish when you turn the sugar over and dissolve. Don't worry The flight is normal

[Summer resident]

Summer resident, I report, the sugar really dissolved, the cherries gained color and became all red, the brownish tint disappeared. I hope you can sleep well

Hello, I also make cherries, this year I have already made 22 jars of 0.5 liters.
I have such a recipe, my cherries, I remove the bones with a bone remover (fortunately, there is such a device, otherwise, I really love cherries), I fill it with sugar at the rate of 1 kg. cherries 600g. sugar, put in a cool place for several hours, sometimes overnight, so that the berry would let the juice, then the pan on the fire, boil for 3-4 minutes until the sugar is completely dissolved and put it in prepared jars.
It turns out a very tasty cherry, which I use for a whole year.

Girls, tell me, does the holding time in the oven depend on the number of cans supplied, or is it 20 minutes after reaching the temperature of 150 degrees anyway?

Rybka I apologize for the silence (I was at the dacha), but I don't put sugar in cherries at all, that's why I stuff the jar up to my throat and then the cherries turn out like living - this is how my mother-in-law taught me. My mom did it with sugar and says that sugar always dissolved in her. I don't even know what to advise you, maybe the girls will tell you the way out

[skate]

Girls, tell me, does the holding time in the oven depend on the number of cans supplied, or is it 20 minutes after reaching the temperature of 150 degrees anyway?

skate, I think the time is the same for any number of cans.

nut, about sugar - everything dissolved normally
Why do you do it without sugar?

For many years my mother has been making cherries in her own juice, for baking - this is a gorgeous thing!
Yesterday they just closed it. We do this: we shift pitted cherries with sugar in sterile liter jars, sugar - on the eye, put cherry-sugar-cherry-sugar-cherry. We leave for several hours to let the juice start. Yesterday, somewhere in the afternoon, they fell asleep in jars, sterilized in the evening. By the evening, the juice started up and the cherries sank, add cherries to the top of the cans and sterilize for about 25-30 minutes. We roll up.
Last year we did not get cherries, only two banks were closed. Oh, how you had to save them! This year, they closed it out of fear - 10 liter cans (one and a half buckets of cherries, half a bucket - frozen). Now I will not save.If the entire jar is not consumed at once, then it is then stored in the refrigerator for a long time (I keep it on the lower shelf, where it is coldest), it is easily worth it for a couple of months.
Most often, cherries in juice go for a shortbread cake (lies here), I make a chocolate pie with cherries and rolls on sour cream dough with such a cherry in the filling. These are the most popular recipes in our family, in general, such cherries can be added to many recipes. I advise everyone!

Girls, I urgently need to close the cherry for bagels. so that it was whole. last year I made natural cherries (sterilized in cans of waterless and sugar-free), I did not like all the cherry was bursting. advise the recipe unshrinkable!

[Scorpio!]

Scorpio! Definitely re-sterilized, overexposed. I had this a couple of years ago. Berries spread

Girls, I urgently need to close the cherry for bagels. so that it was whole. last year I made natural cherries (sterilized in cans of waterless and sugar-free), I did not like all the cherry was bursting. advise the recipe unshrinkable!

If possible, just freeze

I read everything here and decided to sterilize it in the oven, I think it's easier than in water. I'll try with sugar. I'll put the sugar in the jar. Probably 300 grams. I have 1.5 liter cans with twists. If liter is sterilized for 15 minutes, then how much? What do you think, so as not to overexpose and the cherry does not come apart?

And still time to immediately detect or after boiling?

And I didn’t like the cherries from the freezer, if there was a dry freezer, maybe it was what we needed, there would be no attack of shapeless cherry-boring juice until it defrosts!

If possible, just freeze

In baked goods, frozen cherries are not even next to cherries in their own juice. It's like heaven and earth - nothing in common except the horizon.

[Lozia]

Lozia, making cherries according to your recipe. Anything sensible tell me how much sugar you put more precisely, otherwise everyone has their own eyes and their own toad, sugar is expensive? How much does a jar need for a half-ruble? and how much to sterilize?

[Lozia]

Lozia, making cherries according to your recipe. Anything sensible tell me how much sugar you put more precisely, otherwise everyone has their own eyes and their own toad, sugar is expensive? How much does a jar need for a half-ruble? and how much to sterilize?

Apply like this -

cherry (about 1/5 - 1/6 cans),
sugar - almost the same, a little less than cherries,
cherry - like the first time
sugar - like the first time
cherry
sugar

The last should be sugar. Approximately in layers, sugar is always a little less than a layer of cherries, but not in half.

We sterilize poltorashki for about 30-35 minutes. Good luck!

[Lozia]

Lozia, thanks, I went to sleep, for the sake of interest I will weigh how much sugar goes

[Lozia]

Lozia, and you sterilized in the oven or in water. And what do you think about the oven?

[Lozia]

Lozia, and you sterilized in the oven or in water. And what do you think about the oven?

We always sterilize in water, haven't tried it in the oven. This is someone who is used to it, I think. It's just that if you do it in the oven, then I won't tell you about the time, I don't know if there is a time difference between these methods of sterilization.

[Lozia]

Lozia, weighed. Pitted cherries were included 900g, and sugar 500g (slightly less but not half). Isn't it very greasy? Cherries were bought for 8 grams per kilogram with such a sugar count I will have gold!

[Lozia]

Lozia, weighed. Pitted cherries were included 900g, and sugar 500g (slightly less but not half). Isn't it very greasy? Cherries were bought for 8 grams per kilogram with such a sugar count I will have gold!

It's worth it. I just had breakfast today with a pie baked with frozen cherries, my mother defrosted the freezer, disposed of the remaining cherries, which she froze for compotes for the winter. So what can I say - it’s delicious only because my mother’s hands were made, but I didn’t like this cherry in the pie at all, it’s just nothing.Is it a cherry in its own juice? The pie with her would have been much brighter in taste.
Therefore, I never regret the sugar for this cherry - then I bake so many goodies with it all year -.