OlenaS
Speaking of cherries ...
Pitted cherries are just as good in baked goods as raisins. Of course, if she is destined to live up to baking, she rarely lives out for me and doesn’t pull out on the sly
Admin
Homemade dried cherries
Category: Blanks

Cured and dried homemade cherries
Ingredients
Fresh cherry 2300 grams
Sugar 1160 grams
Water 420 ml.
Cooking method

RECIPE
fresh cherries - 2300 grams
pitted cherries - 2000 grams
sugar:
for separating juice - 800 grams
for syrup - 360 grams
water - 420 ml.
finished product yield - 600 grams or 26% to raw cherry
additional product:
cherry juice with sugar - 1000 ml.
cherry syrup - 500 ml.
waste - cherry pits 300 grams or 13% by weight of raw cherries
electric dryer, I have Isidri for 3 modes of hot air.

GENERAL INFORMATION
The principle of cooking dried cherries, like other types of fruits and berries, vegetables, comes down to four main stages:
- preparation of fruits
- removing its own juice from the fruit
- soak the fruits in hot sugar syrup
- drying, drying fruits
Each type of berries, fruits, vegetables has its own degree of preparation, juice removal, exposure in syrup, its own sugar / water concentration, and drying conditions.
This threefold principle is necessary to remove raw juice from the berries, replace it with sweet sugar syrup, and then dry the berries until tender.
The moisture content of the finished dried product should be about 20-22%.
From one kilogram of raw prepared berries, about 300 grams of dried cherries are obtained, which I did approximately.
Store dried fruits in a dark place at a temperature of 12-18 * C and a relative humidity of 65-70%.
Store the finished product in sealed glass jars or in paper bags, placing the latter in plastic bags that are tightly tied. In this package, dried fruits, vegetables, berries are stored for a long time, more than a year.
Scheme of the amount of ingredients per kilogram of pitted cherries and stages:
- removal of own juice from fruits:
sugar - 400 grams
- soak the fruits in hot sugar syrup
sugar - 300 grams
water - 350 ml.

PREPARATION AND COMMENTARY
1. Preparation of fruits
Rinse the cherries well in water, sort out, remove low-quality fruits, leaves, etc., let the water drain, dry on a towel. I dried the cherries in a "carousel" for greenery, the water drains very well, the berries are not damaged.
Remove seeds from berries. Try to keep the berries intact, so the berries look nice and whole.
Weigh the pitted cherries, how much sugar you need to take depends on this weight.

2. Removal from the fruit of its own juice
I got it after weighing 2000 grams of cherries.
According to the scheme, for every kilogram of pitted cherries, 400 grams of sugar is required, I have two kilograms of cherries, which means I weigh 800 grams of sugar.
I put the cherries in a large saucepan, add sugar, mix well, leave for a while to separate the cherry juice. Stir occasionally with a spatula to dissolve all the sugar. Try to stir gently so as not to damage the berries.
To keep the berries to separate the juice should be about overnight, at a room temperature of 20-22 * C.
Next, put the colander in a large bowl, put the berries in it, and thus let the excess juice drain. Shake the colander periodically, trying to make the berries release more juice.
My cherries stood in a colander for about 8-10 hours, as a result, about one liter of pure cherry juice on sugar was separated.This juice can be temporarily stored in the refrigerator, or brought to a boil and preserved.
Next, we weigh the remaining cherries without juice, from this we will calculate the water and sugar for the syrup.
Cherries without juice on sugar are very tasty, but you still feel that the berries are raw to taste, the sweetness is "raw", the stickiness of the berries is not the same, the color of the berries is cherry, but not that beautiful dried - in general, everything is raw!

3. Soak the fruits in hot sugar syrup.
I got 1200 grams of cherries without juice.
According to the scheme, for each kilogram of pitted cherries, 300 grams of sugar and 350 ml are required. water, I have 1200 grams of cherries, which means I weigh 360 grams of sugar, and measure out 420 ml. water.
I pour water into a saucepan, add sugar, stir, let the sugar dissolve and the syrup boil.
I pour the cherries into the syrup, stir, let it boil, immediately reduce the heat to low and keep the berries at low boil (whispering the syrup) for 7-10 minutes. I stir periodically so that the berries are soaked in the syrup evenly and completely.
I turn off the heat, leave the saucepan with berries to infuse in hot syrup, until the syrup cools down to about 40-50 * C, until warm, while the berries are still warm, but the sugar has not frozen and the berries have not stuck together.
The purpose of this operation: to achieve the replacement of the allocated juice (essentially water) with sugar syrup, which is a berry preservative, gives the berries a taste, the possibility of easy drying, long shelf life.
After cooling the berries, pour them together with the syrup into a colander, and leave for several hours until all the liquid is removed from the berries. Shake the colander periodically. My berries also stood the night, covered with a towel. As a result, another 500 ml was released. red cherry syrup.
The berries have taken on a beautiful cherry color and tastes good like cherry jam! I already wanted to eat such berries, a lot and all the time!

4. Drying, drying of fruits.
I put the berries on a baking sheet of an electric dryer, it turned out two full pallets. I spread it on the net so that it doesn't fall through. From below she substituted solid trays, there was a danger that the cherry juice would flow. But, the berries were well made, the excess liquid was almost completely removed, so solid trays / plates were not needed, they remained clean.
I turn on mode 3 at once (Isidri), the temperature of which corresponds to about 55-65 * C, and the process of drying, drying cherries has begun.
I dried cherries for three hours at this temperature. Initially, there was an idea, to dry the cherries for three hours at 55-65 * C, then switch to a light mode 35 * C (for grass), but the result showed that the cherry is well dried, the berries are practically dry, moderately sticky, moderately soft, plastic and there is no point in overdrying longer, so as not to overdry at all. I don't know how to measure the humidity, so I visually compared the berries with purchased dried cranberries and cherries - in my opinion, the result converges.

We achieve the readiness of the product to the state:
- softness, plasticity
- no release of juice (liquid) when pressed.

Cured and dried homemade cherries

Cured and dried homemade cherries

Here, something like this ...Cured and dried homemade cherries

Sun-dried cherries were a success ... now the task is how to extend the life of dried cherries, so as not to eat them in the coming days or hours!Cured and dried homemade cherries

Cured and dried homemade cherries

Cured and dried homemade cherries

Cured and dried homemade cherries


Note
PREHISTORY... I was looking for the book I needed on the Internet, I saw the book "Dried Fruits and Vegetables", asked me to throw off the content that did not inspire me at all for dried cherries, and the content itself did not say anything, just general words, and I mean this book I forgot ... And then they ask me a question: will you take the book? I also had doubts and decided that I would not lose anything, maybe something new and read ... A booklet arrived ... 144 pages, old, yellow, glued binding, and each page spread falls apart and crumbles, the cost of the book is 70 kopecks ... was in 1984 The book designed for the "industrial" production of dried fruits and vegetables, but written very well, understandable, interesting, accessible. It contains a large number of recipes for drying, preserves, jams, etc., various fruits, berries, vegetables. And then like in the movies! I got a book, I go home, it's hot, I sat down on a bench under a tree, opened the book that I had looked through, I saw, among other things, a cherry (it’s time for which has already passed!) the cherry has just been picked in a bucket right there from the tree ... well, and bought of course ... who can resist this, read the recipe available and walk by when all the conditions for cooking are there! Yes, even while I was on foot, my uncle gave me a cherry on a motorcycle to the entrance, as much as 5.5 kilograms turned out! Today I am glad that I have not given up buying this old book! Cook with pleasure and bon appetit!

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Admin

Because the method of cooking dried fruits, vegetables, berries differs from the method of simply drying in a dryer - in this topic I will try to talk about dried products and put recipes here and conduct all the conversations so that information accumulates in one topic.

Go...
Admin
Received an application for Sun-dried plums - I give a recipe to develop the topic

Dried plum
1. Preparation:
Fruits are dense, not quite ripe.
Cut in half, remove seeds.

2. Extract juice:
Fold into a saucepan, sprinkle with sugar at the rate of 450-500 grams per 1 kg. plums.
Keep at a temperature of 22 * ​​C for about 30 hours.
Drain the juice.

3. Heat treatment.

Make a syrup at the rate of 300 grams of sugar and 250 ml. water for 1 kg. plums after draining the juice.
Carry out heat treatment at a temperature of 90 * C for 6 minutes, then cool and drain the syrup.

4. Continue cooking like cherries.
Moisture content of the finished product 23-25%

I described in detail the principle of making dried fruits in 1 post "Dried cherries".

Therefore, here I give the amount of ingredients and certain points in relation to dried plums, and we will cook according to the recipe "Sun-dried cherry"

Good luck!

katerix
Admin, I bought a box of "prune" plums today, I want to dry it ... but if I have an electric drying place with a ventilated solar roof ... how many days do you need? and how not to eat during this time? Is the product very sticky due to syrup? will it be exactly like the prunes that are sold on the market or something else is needed (there is some kind of trick)?
Admin

The plum must be handled with care, the product is too soft.
It is better to dry hard fruits. Hold until the juice is released, and then do a quick treatment with hot syrup.

But how to dry under a roof, I cannot answer.
If you look at the temperature I set for drying - 60-65 * C. , at this temperature, the fruits are dried, and, moreover, the hot air is not under the roof, but blown over them constantly and close, that is, there is an enhanced removal of liquid from the fruits.

Dried fruits are sticky, of course, they are after processing with syrup. But if well dried, the stickiness is minimal.
It also depends on what state of drying you want to achieve:
moist soft
wet dry

Success
katerix
do they say that they still smoke it somehow? how to smoke fruit? or whatever, just cold smoke?
Admin

I think so
katerix
Here I went to report for the plums, and learn how to insert a photo at the same time)
Cured and dried homemade cherries
There are some moments of doubt ...
The plums were supper when I took them ... the seed yield is excellent with 11kg - 0.5kg ... but sugar let me down (I said in other topics, and in the same "condensed milk") the syrup was too liquid, the sugar did not dissolve well when " juice separation "... I expected it to be sweeter ... but no, it turned out with a pleasant sourness ...
the second moment, maybe there were a lot of them, I did not interfere with the spatula as said, I just scrolled the pan itself ... but still the lower ones crawled away, I had to assemble in parts, returning the previous look ...
they are not yet dry on the roof, probably a couple more days are needed ... but already the taste of prunes "from the market" is palpable ... in Lebanon it is very expensive, and they bring from Turkey - beautiful and tasty ... but their own is better! albeit confusing!
but with the photo we still need to work
Anna Makl
Admin, can you dry frozen cherries? Now fresh is no longer, and I use dried (purchased) in a decent amount for baking. I want to do it myself.
Admin
Quote: katerix

Here I went to report for the plums

Good report!

Sugar may not dissolve! But all the same, we take out the plums on a sieve, and dissolve the sugar to the syrup, if necessary, you can also add sugar, make the syrup and dip the plums in a small amount in the syrup, once and stir gently with a spoon.
But, at the same time, the syrup should not boil !!!!!! Just be hot - then the plums will not creep, and you should not keep the plums in the syrup for a long time, only they are soaked in syrup, the form is whole and take out on a sieve!

Good luck!
Admin
Quote: Anna Makl

Admin, can you dry frozen cherries? Now fresh is no longer, and I use dried (purchased) in a decent amount for baking. I want to do it myself.

You can also try! After the freezer, the cherries retain their shape, the juice comes out when defrosting. So pour the frozen cherries with sugar directly, let them thaw.
And then into her syrup.

An interesting experience will turn out
katerix
Quote: Admin

Good report!
Thanks for the praise
I also thought that by the type of deep fat it would be necessary ... only you said there that they should be kept in syrup later ... and I also agree with that, because they gave most of the juice after hot syrup!
petuniya80
Quote: Admin

Homemade dried cherries
...
PREHISTORY
I was looking for the book I needed on an Internet, I saw the book "Dried fruits and vegetables", I asked
...
The little book arrived ... 144 pages, old, yellow, glued binding, and each page spread falls apart and crumbles, the cost of the book is 70 kopecks ... was in 1984
The book is designed for the "industrial" production of dried fruits and vegetables, but it is written very well, understandably, interesting, accessible. It contains a large number of recipes for drying, preserves, jams, etc., various fruits, berries, vegetables.
...
Admin, how do you look at scanning a book with a resolution of 600, since it is already old?
I could help clean it up and put it here for all of us to enjoy.

Admin

I do not see the point, since we do not use all the recipes, the recipes largely repeat each other in terms of technology, a lot has been written - the principle is the same!
And then, any recipe can be processed for us, which is confirmed by our users.

At first I was afraid to deviate from the book's technology, then I understood the meaning and concluded how to get away from the difficulties and waste of sugar and time and dry it in relation to home conditions.

If suddenly, which you will not see and will not be able to, I will look into the book again
inucya
And I came with a report. The photo, of course not very good, but the cherries are delicious Cured and dried homemade cherries
Thank you Admin, for the idea and recipe for dried fruits! I've been drying fruits and vegetables for three years, but I haven't thought of drying them. Dried fruits are enough for me until next season, but dried ones will probably be taken away very quickly
Admin

Looks very cool, super! They will surely take it away I don't have dried fruits for a long time, it's a shame
csv
Admin, last year I saw this recipe late (the cherries went for drying and liqueur), but this year I have already made dried cherries using it. True, it took longer to dry in my dryer, but to the condition I needed. There was a lot of syrup, it was closed in 2 liter jars.
Little, very little comes out of the finished product (the main eater is already wrapping circles around the jar of cherries), but I would have eaten everything myself. It means that you need to dry again an even larger amount.
Thanks for the step-by-step description of the recipe.
Admin

It's finished! Congratulations on the tasty treat!

And I use cherries under special personal control only on special occasions

Correctly not enough, but how tasty
himichka
Romchka, and in an ordinary oven will cherry work? The dryer seems to be on the farm and is not really needed, but I just love such fruits
Admin
Quote: himichka

Romchka, and in an ordinary oven will cherry work? The dryer seems to be on the farm and is not really needed, but I just love such fruits

LenaI can't even say. You need to try at a low temperature of 80-120 * C and see what happens. And it is better for the fan to dry out faster and better.

Why can't you buy a dryer? I don't do much in it either, but it helps a lot. It just seems that it is not necessary - but will appear at home, dry a mountain of sweets in it
katerix
Quote: himichka

Romchka, and in an ordinary oven will cherry work? The dryer seems to be on the farm and is not really needed, but I just love such fruits

in such weather, it will dry well on your balcony, and if there is a draft, then just generally min costs ...
I also hooked my own people from Ukraine on this recipe, they really liked it ... and they, like me, are dried in the open air ... everything is fine, only take it away from the rains !!! but it takes a couple of days to dry ...

I already have rum and cherries and apricots, peaches and again I will definitely dry the plums ...
but what about the melon tell me? !! how delicious it is in teas, I didn't even expect ... we already have a season for them ... how much sugar do you think you need for it?
Admin

Katya, dry and dry on health - it's so tasty, I don't have the strength to look at it
Moreover, in your area it is cheaper and a lot

Katyusha, I'll take a look at the book and tell you how much sugar is recommended for melons
katerix
Thanks Admin !! I will wait and dry what I have !!!
cherries are cheap this year ... and I bought 14 kg for drying, and it was posted quickly (though it’s scary to pick out the bones, but I really want to ...)
By the way, Admin, the plum she made last year, the finished product came out 9 kg, did not hold out until spring ... in the end, I just saved a lot ... but all sorts of cottage cheese casseroles, cream with prunes and nuts, etc. well it was bliss for me ... and the children tasted it, but it's too late ...
also, I kept the prunes in the refrigerator and it dried out a lot and there ...
advise how to store for a long period and lose moisture as little as possible? maybe in the freezer too ?!

and just do you a huge thank you for the recipe for such bliss !!!
Admin
Quote: katerix


and just do you a huge thank you for the recipe for such bliss !!!

Enjoy your health, especially children!

I don't have that many cherries, so I store dried fruits in the freezer and give them out in portions on big holidays.

If the fruits are properly withered, there is no moisture in them, in the sense of water, the juice is replaced with sugar syrup in sufficient quantities, then they can be stored in jars under lids. In bags, fruits will dry out anyway.

Admin
Quote: Admin


Katyusha, I'll take a look at the book and tell you how much sugar is recommended for melons

Kate, answered in this thread, melon and watermelon https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=140215.0

Cook for health!
Chai_nik
Thank you so much for the recipe! Here I sit, gobble up dried cherries and think - if you glaze it in chocolate, no sweets can compare !!!
Admin

No problem, glaze and continue eating! To your health!
milka80
I also came with my cherry / cherry
The recipe is sooooo much simplified

For 1kg of pitted cherries - 400g of sugar.
I removed the bones, covered them with sugar and for a couple of three hours so that the juice separated. After that I brought all this stuff to a boil, turned it off, let it stand for an hour. Then, through a colander, I decanted and dried for 4-5 hours at a temperature of 60 degrees.
Cured and dried homemade cherries Cured and dried homemade cherries

At the exit, it turned out sour. I like it. Mom said that there is little sugar. Today we bought a bucket of cherries, 50 UAH. I fell asleep already with the calculation of 450g per 1kg of pitted cherries. Let's see the result

We experimented with cherries.
First time I just dried it without sugar. Nothing like that, have eaten already
Second time I made syrup: 400g of sugar, 350g of water for 1kg of sweet cherries without sugar. Pitted cherries were brought to a boil in syrup, strained, dried also at a temperature of 60 degrees for 4-5 hours. Nothing like that either.
But most of all I liked the methodas I described the cherry. Then the berry turns out to have a rich taste, smell and shine.
Cured and dried homemade cherries


And together
Cured and dried homemade cherries
Admin

Pretty, and only I will only dream of dried cherries at our prices an unrealizable dream
milka80
Tanya, thanks! I take advantage of the moment, in Moscow you won't get dry. Tomorrow I want to buy another bucket, for marshmallow
By the way, Tanya, I compared your cherry and mine, did I dry
Admin

Well, you can't see the difference from the photo, but you can still dry it up in Moscow, if suddenly ...

Dry a lot more - it will be so soulful in winter
Chai_nik
One of these days, the cherry will go, it will be necessary to try the simplified milka80 recipe. Saving sugar and time is important!
milka80
Quote: Chai_nik

One of these days, the cherry will go, it will be necessary to try the simplified milka80 recipe. Saving sugar and time is important!
There is also less syrup at the exit ... Personally, I don't know where it is so much ...

Cured and dried homemade cherries


Yield: from 7.2 kg of pitted cherries, from which at the time of weighing about a liter of juice came off - 1.7 kg of dried cherries turned out. Dried this time for a long time, almost 7 hours, the cherry was too juicy.
milka80
There were 6 full pallets and 1/4 on the seventh.
Admin
Quote: milka80

There is also less syrup at the exit ... Personally, I don't know where it is so much ...

Cured and dried homemade cherries


Yield: from 7.2 kg of pitted cherries, from which at the time of weighing about a liter of juice came off - 1.7 kg of dried cherries turned out. Dried this time for a long time, almost 7 hours, the cherry was too juicy.

Happy people do not notice their happiness in winter, this is where cherry happiness will come

Sugar syrup can be rolled up in jars / bottles, then into tea, it will go for impregnating cakes
milka80
People who dried cherries? How much time and to what state?
I downloaded it yesterday at 5pm. After almost a day, about twenty dried
I dry on 6 pallets, temperature 55 degrees. The first couple of hours was 60.
celfh
I think 55 degrees is a low temperature. It is necessary to raise it somewhere up to 70.
Admin
Quote: milka80

People who dried cherries? How much time and to what state?
I downloaded it yesterday at 5pm. After almost a day, about twenty dried
I dry on 6 pallets, temperature 55 degrees. The first couple of hours was 60.

Girls, look more often at our Recipes for the intended purpose, we have already discussed the problem of drying, and more recently https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=138737.20

Don't create new topics
milka80
Quote: Admin

Girls, look more often at our Recipes for the intended purpose, we have already discussed the problem of drying, and more recently https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=138737.20

Don't create new topics
Tanya, I did not create a topic, it is generally long-standing - 2011
And under the link - so there is a cherry jerky, in sugar, but I am interested in dried, without sugar. It seems that these are different things or am I mistaken?

Admin
And at the end of the topic, they simply dry cherries, without sugar

Combined everything into one theme
milka80
Quote: Admin

And at the end of the topic, they simply dry cherries, without sugar
Combined everything into one theme
Tanya, I just saw a discussion in a general topic https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=139314.0...
That's just when the general dump of questions / answers is not always found immediately ((((
Can those messages be moved here too?
Admin

Ira, thanks - I will transfer it later and combine it

Therefore, I ask everyone not to sculpt all the posts into a bunch of different topics.
milka80
In general, having worn out with drying cherries, brought out the following for myself (I will not open America, we have already talked about this):

- there is no point in drying juicy fruits / berries. It's a very long process and, as it seems to me, is not justified.

My cherries dried without a break for a day and a half and did not dry up to the condition I needed.
Therefore, now I will only dry out. If for pies you need not very sweet, you can put less sugar, the main thing is that it gives juice. Well, then according to the recipes described above.

Enjoy cooking!
katerix
girls, I'll get into your cherry with my apricots ... and that's why
for the first time I dry apricots, earlier only plums ...
I took different apricots and different types of sugar ... so that's what all this is for, maybe someone will come in handy
if you separate the juice correctly, with the specified sugar rate and then soak in the syrup ...
then any fruits become a little sour than they were before .. on apricots, in general, the taste of sourness is pronounced, unlike prunes in the finished product, and ... I don't know what is the reason ...
second, I just do without a dryer .. and earlier in Ukraine we dried everything on balconies and there were no problems ... not so much heat is needed (as it seems to me) than blowing (wind) ... in the strong sun I have darker fruits than on weathering ... this is very noticeable especially in apricots ... but in the sun they acquire more sweetness
third ... I'll touch on the topic of sugar again ... because (I don't know how it is with you, but we just have trouble) ... I beg you for jam, and just don't take fine, bleached sugar for canning ...firstly, the finished appearance is very dark, for jams and condensed milk, it's just a murder .. you won't achieve the desired consistency! even this year I screwed up on it (sorry that I dropped everything in one topic, and I have already said more than once in different topics about this .. it's just a pity to translate products
if another is not available, just reduce the amount of water even for the same syrup, for drying fruits
Chai_nik
Don't know how about that get sour. Last year's my sour cherry, dried according to the full technology, became almost indistinguishable from cherries. And this year it was dried according to the simplified one, the sourness is very well felt. Apricot today is small and no, I decided to try drying, not drying. (Simplified). Became sweet and tasty.
qwerty
why add cherries with sugar just overnight and apricots for 24-26 hours? in apricots, as for me, there is less juice and its own juice should be removed faster than in cherries.
Well, so far, the first attempt. one and a half kg of pitted cherries are covered with sugar at 14:00. Somewhere at 22:00 (I will shield that the night has passed) I will leave the juice to drain through a colander, and from morning into syrup.
that's just how to cook it if there is nothing to weigh how much from 1.5 kg will remain in the colo-slag. maybe someone did it for 1.5 kg and knows about how much sugar and water for syrup is needed
Admin
Quote: qwerty

why add cherries with sugar just overnight and apricots for 24-26 hours? in apricots, as for me, there is less juice and its own juice should be removed faster than in cherries.
Well, so far, the first attempt. one and a half kg of pitted cherries are covered with sugar at 14:00. Somewhere at 22:00 (I will shield that the night has passed) I will leave the juice to drain through a colander, and from morning into syrup.
that's just how to cook it if there is nothing to weigh how much from 1.5 kg will remain in the colo-slag. maybe someone did it for 1.5 kg and knows about how much sugar and water for syrup is needed

Here see the recipes for dried cherries, apricots and more, with the recipe and cooking technology https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=174.0
kokos11
Quote: milka80

In general, having worn out with drying cherries, brought out the following for myself (I will not open America, we have already talked about this):

- there is no point in drying juicy fruits / berries. It's a very long process and, as it seems to me, is not justified.

My cherries dried without a break for a day and a half and did not dry up to the condition I needed.
Therefore, now I will only dry out. If for pies you need not very sweet, you can put less sugar, the main thing is that it gives juice. Well, and then follow the recipes described above.

Enjoy cooking!
My pitted cherries dried for three days, but still dried up, became like raisins
Cured and dried homemade cherries Cured and dried homemade cherries
Pilgrim73
Tatiana, take the report! Dried one kg of already peeled cherries and some pink cherries, the output turned out to be a little more than 250 grams. Incredible yummy!
Cured and dried homemade cherries
Thank you!

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