Cherries in their own juice (canning for the winter)

Cherries in their own juice (canning for the winter) – a universal, rather economical way of preserving cherries for the winter. It helps a lot when cherries are already everywhere – in the freezer, in jams, and in liqueurs. Such a cherry can be used in baking, desserts, and simply eaten with a spoon.

Good luck with your conservation!

Cherries in their own juice (preservation for the winter) – ingredients

  • Stoneless cherries – 2 kg
  • Sugar – 500 g

Cherries in their own juice – preservation for the winter

Wash the cherries, remove the pits.

We prepare jars and lids (this amount of ingredients makes approximately 4 half-liter jars).

Alternately, lay out layers in the jar – 3 tbsp. cherries and 1 tbsp. sugar We spread it densely and lightly press it with a spoon. The last layer is sugar.

We put the cans in a deep pan, put the lids on top (don’t twist, just cover). Carefully pour water into the pan (just below the neck of the jar). Bring to a boil over high heat.

Reduce the heat and let the water “bubble” around the cans for 15 minutes. We take out the cans one by one, tightly screw them up.

Store in a dark, cold place.

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