metel_007
Quote: Lozja

In baked goods, frozen cherries are not even close to cherries in their own juice. It's like heaven and earth - nothing in common except the horizon.
To my taste, frozen cherries are better, but this is my personal opinion
metel_007
Quote: scorpion

Lozia, weighed. Pitted cherries 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 count of sugar I will have gold!
It's still cheaper than in winter
Svetta
If anyone is not afraid of pits in cherries, then I'll tell you. ... and what, evenings in winter are long, you will spit !!!
I've been doing this for many years.
In steril. jars I fall asleep washed whole cherries on hangers, pour 1 tsp on top. / for a 0.5 liter can or 1 tbsp. l / 1 l can - sugar. I put it on to sterilize by covering it with a lid. After 5 minutes, fill the jars with boiling water to the top and sterilize for another 15-20 minutes. depending on the cans. I'm rolling up. ALL.
Cherries are whole, tasty, well with seeds, but we don't bother. This cherry anywhere - even in compote, even in dumplings.
himichka
Ladies, 0.5kg of sugar per can is a bit too much. I peel the cherries and pour enough sugar into the container with cherries so that it tastes good so sweet (cherries are different for everyone). Well, then I put it in jars and sterilize it.
Summer resident
Quote: scorpion

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

I've been sterilizing everything in the spirit for many years. Less time. After heating up to 100 degrees. 1-liter cans 15 min, 3-liter 20-25.
Scorpio
I am reporting. Sugar was loaded at the rate of 200 grams per liter. Sterilized in the oven for 30 minutes. People, I don't know how you sterilize, but my lids stood on end and the foam came out of the cans, although the temperature was 100 grams. I put cherries in jars without juice, they then let it in, standing with sugar. I barely washed the oven. It's good that you set it up from below, otherwise I don't know what would have happened with this oven!

And I didn't like sterilizing in water, but in the spirit it was just a nightmare! It is better to boil in a bowl in the old fashioned way, as my mother did and put in jars, or, as Admin wrote, cook cool for 3-5 minutes, and cook for another 3-5 minutes and then into jars.
New vitamin
I love canned cherries very much. But before sterilization, I do not fall asleep with sugar, but add water with sugar. If you take the seeds out of the cherries and put them on the hangers in a jar, then you get very little water. It is only necessary to adjust the amount of sugar so that it is not sour, but also not sweet. When I sterilize (more precisely, pasteurize, because the water in the pan does not boil), nothing escapes from the cans. And the taste turns out - mmm! It is very good to put in cakes, casseroles. Children hamster with a bang, but do not like ice cream. If you boil the cherries and fold the jars, the taste is not the same! Only a very expensive way - from a bucket of cherries you usually get only 4 liters!
Scorpio
New vitamin, and it is possible in more detail how you are doing? Water and sugar. Are you making syrup? How many minutes do you pasteurize? At what temperature does pasteurization take place?
lunova-moskalenko
Quote: svetta

If anyone is not afraid of pits in cherries, then I'll tell you. ... and what, evenings in winter are long, you will spit !!!
I've been doing this for many years.
In steril. jars I fall asleep washed whole cherries on hangers, pour 1 tsp on top. / for a 0.5 liter can or 1 tbsp. l / 1 l can - sugar. I put it on to sterilize by covering it with a lid. After 5 minutes, fill the jars with boiling water to the top and sterilize for another 15-20 minutes. depending on the cans. I'm rolling up. ALL.
Cherries are whole, tasty, well with seeds, but we don't bother. Anywhere this cherry - even in compote, even in dumplings.
So my men love cherries and dogwood with seeds.They say relish sucking on her in the evenings with tea.
New vitamin
Quote: scorpion

New vitamin, and it is possible in more detail how you are doing? Water and sugar. Are you making syrup? How many minutes do you pasteurize? At what temperature does pasteurization take place?

I make it according to the recipe from "Rabotnitsa" No. 5 for 1991. Eh there was such a magazine:

"The pitted cherries are placed in jars up to their shoulders, poured with hot syrup (200-300 g per 1 liter of water) and at a temperature of 85 g. Pasteurized 0.5 liters. Jars - 10 minutes, 1 liter. - 15 minutes . Or in boiling water for 5 minutes. " - I put less sugar, add little water, because cherries give a lot of juice and pasteurize a little more - 20 minutes. liter cans.

lunova-moskalenko
Quote: New Vitamin

I make it according to the recipe from "Rabotnitsa" No. 5 for 1991. Eh there was such a magazine:

"The pitted cherries are placed in jars up to their shoulders, poured with hot syrup (200-300 g per 1 liter of water) and at a temperature of 85 grams. 0.5 liter is pasteurized. Jars - 10 minutes, 1 liter. - 15 minutes . Or in boiling water for 5 minutes. " - I put less sugar, add little water, because cherries give a lot of juice and pasteurize a little more - 20 minutes. liter cans.
And I have many tabs from this magazine, and also from the magazine Peasant! At the age of 16 I wrote them out (as I began to work myself), collect all the recipes. Super magazine. It's time to get the chumadans.
himichka
This is what I could never understand in the recipes from the magazine books, so why add water to those fruits that are full of juice. I always still have juice, then I add it to the compote. Especially large cherries are always juicy from the early varieties (well, this one is pitted).
Marfa don
can I fit in well, I really want to tell you in detail for people like me, when I did not understand how to do it all
take cherries Cherries in their own juice for cakes
My cherries, sort out, remove the seeds (by the way, the reverse side of plastic forks and spoons is very suitable for this) and invite relatives and friends for this fun activity, I always use my aunt and mother as a slave Cherries in their own juice for cakes
AT THIS TIME we sterilize the jars and lids, put the prepared cherries in jars, I always use 0.5 liters, it’s more convenient, as a rule, 1 can is enough for 1 cake.
put half the can and pour in 1 tablespoon of sugar, then the rest of the half of the can and another 1 tablespoon of sugar Cherries in their own juice for cakes
cover with a sterilized lid (but do not twist) and send it to sterilize either in a pot of water - 15 minutes or yesterday I tried a less expensive method - in the oven - put the jars in a cold oven, heat it to 100-120 degrees and wait 15 minutes, then open the oven and after 5 minutes you can roll up.
here is such a beauty, deliciousness the next day - Cherries in their own juice for cakes

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