Svetta
Yelichka, Well then, God help!
And I simply regulate the heat on the wood - I put bricks under the pan so that it is higher. At the dacha we love kulesh with smoke)))
A housewife
Tell me, please, the craftswomen want to make a cherry compote for storage in the apartment, I will do it in 2 and 1 liter cans. With mom, they always made in 3-liter ones, and stored in the basement. What proportions of cherries and sugar to take?
Svetta
A housewife, I've been making compote for about 30 years. In steril. I pour 1 / 3-2 / 5 cherries with seeds in a jar, pour boiling water over it, let stand for 20-30 minutes. I pour the water into a saucepan, add sugar to my liking, pour the cherries with boiling syrup and roll it up. All. They are in an apartment, there is no basement. They can be stored for several years.
I didn’t even close the cherry this year, a lot was left from last year.
I close another cherry in 0.5l jars like this. In steril. I pour jars of cherries up to the hangers, put them in a saucepan to sterilize. Immediately pour 1 tbsp. l. sugar and pour boiling water to the top. Sterilize 15 minutes, roll up. They stand for years. Then I cook the compote for 1 ban. cherries + 1.5 liters of water, sugar to taste.
Parallel
svetta, Blimey! your recipe has become a real discovery for me! for a can of cherries - just a spoonful of sugar? it's just great! otherwise they don't eat jam here, otherwise I would gladly eat a non-cloying, natural cherry. do you need to cleanse the seeds? and can lm do other berries besides cherries?
Svetta
Parallel, Gulya, I put a cherry with a bone. I remove bones only for baking or dumplings.
I have 3 huge cherries in the country, the Podbelskaya variety. Imagine that I just haven't tried it !!! What I propose is the simplest and most immaculate, the result is super! Time-tested !!! You can make cherries without sugar at all, it will stand - there is a lot of acid in it, especially since your cherry there is much sour than our southern one.
I haven't tried other berries, I won't say.
Parallel
svetta, thanks for sharing the recipes) I have already made sure that if I see your recipe, then 100% will be an excellent result!
off) - if you share a recipe for cucumbers and tomatoes for the winter, I will be very grateful))
Svetta
Parallel, Gulechka, thank you for your kind words. Well, I'm an aunt with experience, I have already worked out recipes that are tasty and non-stained. Why did our grandmothers have all the most delicious? Because they have already found the most delicious recipes.
"Do you want songs? I have them."
A housewife
Sveta, thank you very much! Especially for technology I will do today or tomorrow.
~ Natalia ~
Girls, tell me, please, what should be a benign CRANBERRY? In our store they sell a little acidified from improper storage, and most importantly, the balls-berries are all different colors - some are lighter, some are darker. How to sort them: which ones to discard and which ones to keep? I would be very grateful for your answers.
Sikorka
Teach girls how to cook jam or confiture (blueberries, cherries, blackberries, blueberries, apricots, cranberries, strawberries) while preserving the beneficial properties. My mother-in-law cooks, it's impossible to eat, the jam ah gets dark, maybe overcooked. I would have such a recipe for pitted and as little sugar as possible.
A follow up question: lemon. juice or pectin or agar, which is the more delicate thickener? I read that pectin and agar are weak.
Crochet
Quote: Sikorka
teach how to cook jam while preserving useful properties. I would have such a recipe for pitted and as little sugar as possible.

Sikorka, a raw jam Doesn't suit you?

It is in it, in my opinion, that everything useful is preserved as much as possible !!!

If raw jam for some reason does not suit you, then try low sugar jam ...

Quote: Sikorka
which is the more delicate thickener?

I vote for lemon juice !!!

Although both pectin and agar are good too ...
Sikorka
Hello girls!
I want to ask for advice.
I will do Apricot + cherry and cherry + blueberry. There were questions, maybe I'll learn to cook myself!
1. If I do not store it in the refrigerator, I can take 900 g of sugar for 1 kg of berries or better 1x1, maybe it will ferment?
2. Do you need to cook 3 times for 5 minutes or 2 times?
3. When you fill the berries with sugar 1 time and set them aside to let the juice go, how long does it take, for example, can I spend the night or can I spend a couple of hours?
4. Each time after cooking, how long does it cool down? There may be some minimum.
I will cook a little.
Thank you!
LAKATA
Good afternoon everyone !! Share the tasty preparation from the irgi, otherwise the jam does not go, I have already made the compote.
Admin
Quote: LAKATA

Good afternoon everyone !! Share the tasty preparation from the irgi, otherwise the jam does not go, I have already made the compote.

Prepare marshmallow in a dryer, tasty and unusual https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0
bukabuza
Girls tell me who made the apple cheese. delicious, is it worth bothering with? all the same this is a long process.
Tata
Girls, tell me who made the fig and how does it differ from the marshmallow? I read the recipe for eating at home. ru and did not see the difference. Well, the only thing is marshmallow puree can be dried immediately in a dryer, or you can also boiled mashed potatoes. And in the fig, the fruit is baked and the whole process in the oven. Is that the difference?
bukabuza
Tata, It is the same. before it was called a fig, but over time they began to call it marshmallow. it can be prepared both from raw fruits and from boiled ones, with or without sugar.
Tata
bukabuza, thanks, I thought so.
Anchic
Girls and boys, can you please tell me how you can preserve red currants without sugar? Do not offer to freeze - there is no large freezer and is not expected, and currants have been consumed in the volume of 5 liters. Mom drinks compotes all year round now (tea does not fit into her). But he cooks compotes without adding sugar. I’m thinking - is it possible to save this currant for compotes, but without sugar and freezer. Moreover, we have a moment - we can store banks only in a warm place, there is no cellar.
Admin
With such stringent requirements, without sugar - if only to dry, but only the skins will remain in it

I found it here:

When cooked from 900 g of currant berries, about a liter of canned food is obtained. The red currants are sorted out and washed, after which they are dipped in boiling water for several minutes. The removed berries are cooled and laid out in washed jars. After that, boiling water is poured there. Prepared canned food is sterilized: half-liter cans within 8 minutes, and liter cans - 11-12 minutes.

Juice made from white or red currants without added sugar has a pronounced sour taste, so such preparations are rarely made. Such juice can be added to various dishes to make them sour, used in the preparation of various drinks and other preparations for the winter.

The easiest way to prepare red currant juice is using a special device - a juicer. In its absence, the berries should be crushed, then a small amount of water should be added to them. The resulting mass is put on fire and brought to a boil, then it is cooled and squeezed through a napkin. This juice must be diluted with water and poured into prepared bottles. You can add sugar or substitutes to it.

Assorted juice

To prepare it, you will need half a liter of apple juice, 250 ml of raspberry juice and 600 ml of currant juice. All these ingredients are thoroughly mixed. Raspberry and apple juice will give the assortment a pleasant aroma and pronounced taste without strong acid. Mixed assorted juice should be put on fire and heated to almost a boil, then pour into prepared containers.

Mix of pumpkin and red currant juices

You can prepare such a blank by mixing red currant juice with pumpkin juice in a 2: 1 ratio, respectively. Also, about 10 lemongrass leaves are needed for a three-liter jar.To squeeze the juice out of the pumpkin, you need to wash it well, pour over it with boiling water and peel it off. After that, the pulp is cut into pieces, from which the juice is squeezed out. Then it is mixed with red currant juice. The whole mixture is poured into a large container, where lemongrass leaves are added and put on fire. When the mixture boils, it is necessary to detect 5 minutes, after which the fire is turned off. This juice mixture can be poured into sterile jars or bottles and rolled up with lids.

Red currant berries in apple juice

Red currants, pre-sorted and thoroughly washed, are laid out in prepared jars, while the berries should not be strongly tamped. Clarified apple juice, preferably obtained from sweet fruits, is poured into the same jars. Before this, the juice must be warmed up, slightly not bringing to a boil. Jars of berries, filled with juice, are placed in a large container (saucepan or basin) and sterilized. The sterilization time depends on the volume of the cans.
marina-asti
Anna, I won't say about canning in general, but just recently I remembered how my grandmother made blueberries for pies for the winter: A jar of 0.5 was placed in a water bath, the berries were completely poured into it, over time it settled in the jar, grandmother added fresh and so on until then until all the berries are covered in juice. Closed with a screw cap. It was well kept at room. temperature in a dark cabinet!
I think something similar can be done with currants.
I wanted to make blueberries for the winter, though we ate them fresh)
Anchic
Admin, marina-asti, thank you very much.

I will try to make according to the recipe of Marina's grandmother
Lyi
I'm making strawberry jam. I usually do it for 5 minutes (2-3 times). But lately I've been getting (it seems to me) overcooked. Can someone tell me what temperature the syrup should have if the jam has already been cooked? By analogy with meat 72-73 *. Or is there no such definition, since the temperature of the berry is also needed here? If anyone knows, tell me, please.
Svetta
Lyi, for the first time I hear about the temperature in a berry, and in syrup. Maybe I was behind the times, but they always cooked jam without a thermometer.

What does it mean
Quote: Lyi
it turns out (it seems to me) overcooked.
If you cook as usual, then it is difficult for him to digest 2-3 times for 5 minutes.
Iris
Lyi, Five minutes is difficult to digest .. Apparently, you are taking the wrong sort of berries .. choose hard berries, so that there are less liquids in them, not watery, then the strawberries in the jam will be whole ...
Zeamays
Quote: Lyi
I usually do it for 5 minutes (2-3 times). But lately I've been getting (it seems to me) overcooked.

Why cook 2-3 times?
Five minutes is called that because it is cooked at the rate of 5 minutes per one kg of berries once!
White
Where can you use 5 liters of cherry juice? while they were separating from the bone, a lot of juice remained
Lyi
Quote: svetta
for the first time I hear about the temperature in a berry, and in syrup. Maybe I was behind the times, but they always cooked jam without a thermometer.
Svetta, so I was afraid that I might be behind the times, and there are already such innovations. And I still boil a drop of syrup on a nail so that it doesn't spread.
Quote: Iris
Apparently, you are taking the wrong variety of berries .. choose hard berries, so that there are less liquids in them, not watery, then the strawberries in the jam will be whole ...
This is what happened last year. I got an unsuccessful variety, it seems that the berries were not soft, but when heated, they "floated" into big blots, and therefore got scared. But this year was the most successful. She cooked as many as 30 kg of berries. And jam berry in berry, hard, even as it were dried. Now this farmer, I will constantly "graze" and have already agreed with her that I will become her regular customer ..
"
Quote: Zeamays
Why cook 2-3 times?
Five minutes is called that because it is cooked at the rate of 5 minutes per one kg of berries once!
I usually cook for 5 minutes 2-3 times, that is, for these 5 minutes I stretch 2-3 times, no matter how many kg there is. This applies to those berries that are very tender, it seems to me that this way they retain their shape better.And this year, in general, all 3 times only brought to a boil, boil and immediately removed. The syrup has boiled. If sometimes it happens that the syrup does not have time to cook, then I take out the berries, add the syrup, and then combine the syrup with the berries, bring it to a boil and roll it up.
Quote: White
Where can you use 5 liters of cherry juice? while they were separating from the bone, a lot of juice remained
Boil and roll into jars, 1-0.5 liters. And then in winter anywhere, even in compote, even in confectionery, even in sauces, even in ketchup. Always fresh. It's so lovely !!!
Sashunesha
Is it possible for medium-sized apples whole in a 3 liter jar and pouring syrup how many times - make a type of compote? Searching for something here did not give me recipes from whole apples.
alba et atra
Quote: Sashunesha

Is it possible for medium-sized apples whole in a 3 liter jar and pouring syrup how many times - make a type of compote? Searching for something here did not give me recipes from whole apples.
Can.

And you don't need to pour it, it's easier to blanch and pour the syrup once. The blanching time depends on the size of the apples. I'm blanching in a colander.
True, I remove the core of apples.
Fruit and berry preparations. Question answer.
Sashunesha
Thank you, could you write an exact recipe? How much to blanch? What syrup? Can I fill it up to the shoulders or can it be whole? And can you not remove the core? My apples are not sour, this is a very old multi-stemmed apple tree, huge in volume, we bought a plot 2 years ago together with this single apple tree. And this year there are so many apples that the trunks had to be propped up. Therefore, they are small.
Oroma
Sashunesha, I somehow did it with small apples. I didn't even blanch and didn't take out the middle. I just put in as much as it could and filled it with syrup. 300 gr for a 3 liter jar. It is better to fill in to the very top. And I cleaned under a warm blanket until it cooled down. Everything was fine.
Sashunesha
Syrup once? 300g of sugar per liter of water?




I also found this, pour boiling water over apples in a jar for 15 minutes, then pour into a saucepan, add a glass of sugar, bring to a boil, pour, roll up, is it good?
Oroma
Three hundred grams of sugar in a three-liter jar. Decrease proportionally by liter. You can, of course, pour boiling water first. For me, this is an unnecessary gesture, if it's worth it anyway
Sashunesha
Good day! Yesterday I covered 2200 blueberries with one kilo of sugar, not knowing what I would do next. And today I saw the recipes - wipe and in jars in the oven 120 degrees. for 10 minutes, or without wiping the airfryer 180 degrees. 30 minutes. I would not like to wipe it, but the airfryer has been broken for a long time, there is only a Redmond airfryer cover, the speed is not indicated there. Maybe someone can tell me from their experience?

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers