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Cherry compote for the winter


Ingredients for the preparation of cherry compote for the winter

For 1 three-liter jar:

  1. Purified water 2.5 liters
  2. Sugar (sand) 1-1.5 cups
  3. Cherry 500-600 grams
  • Main ingredients: Cherry, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Three-liter can, deep pan (capacity 3 liters), slotted spoon, stove, ladle, metal lid with rubber or screw, preservation key, kitchen towel - 2 pieces, plastic watering can lid (with holes), woolen blanket, glass.

Cooking cherry compote for the winter:

Step 1: prepare the inventory.


First of all, we prepare the inventory. We check the cans for cracks and nicks, and the lids for rust. Then all kitchen appliancesthat will be involved during the preparation of preservation, rinse thoroughly. For this purpose, a soft kitchen sponge and baking soda or detergent with a minimum content of chemicals are ideal.
Further scald small dishes hot water boil lids in a small saucepan and leave it in until use, and we sterilize banks in any convenient way and put on a clean kitchen table.

Step 2: prepare the cherry.


Then we put on a strong fire a deep pan with the right amount of purified water and bring it to a boil. In the meantime, we sort out the cherries, while removing the spoiled ones and removing the tails from the dense, whole fruits.
After that, we transfer the berries to a colander, thoroughly rinse under a thin stream of cold running water from sand and put them into prepared three-liter jars, filling them half or 1/5 part.

Step 3: cook and preserve the cherry compote for the winter.


As soon as the water in the pan starts bubbling, boil it 2-3 minutes and with the help of a ladle, pour into banks. We cover the container with sterilized lids and leave the berries in this form on 10-15 minutes.

After the required time has passed, in turn we put a plastic lid with holes on each jar. Holding them with a kitchen towel, pour the colored water back into the pan and put it on a strong fire. After boiling, pour sugar in there, at the rate of for 1 three-liter serving 1-1.5 cupsand prepare the compote 4-5 minutesgiving him the opportunity to boil well. At this time, a gray-white foam will appear on the surface of the liquid, remove it with a slotted spoon!

After that, pour the compote again into the cans, cover them with lids and, if they are screwed, tighten them with a kitchen towel, and if with rubber bands, then we clog the workpiece with a key specially designed for this purpose.

Turn the cans upside down, check for leaks, if air does not come out, put them on the floor with their neck down, cover them with a woolen blanket so that there are no gaps, and thus cool compote within 2-3 days without temperature drops.
Then we send the workpiece to a cool, well-ventilated place: pantry, cellar or basement, where it can be safely stored for 6-8 months.

Step 4: serve the cherry compote for the winter.


For winter, cherry compote is served at room temperature or chilled. It is served in a decanter, a jug, portions in glasses or special dessert bowls. Basically, the berries are placed separately in bowls or bowls, and small teaspoons are placed next to them. Also, such cherries are very often used as a filling for flour and other delicious desserts. Enjoy
Enjoy your meal!

Recipe Tips:

- Based on the instructions of this recipe, you can cook canned compote from any other berries;

- if the compote turned out to be too sweet, dilute it with boiled chilled water before serving;

- Very often, a little dried mint, a pinch of cinnamon or vanilla sugar are added to the pan along with granulated sugar.