When the cherries ripen in summer, many garden owners can harvest far more fruit than can be eaten in a short time. By boiling the cherries can be easily preserved and preserved for months. We explain in detail in these instructions with recipes how you have to proceed when waking up.

Cherry compote is tasty and has a long shelf life

The right mason jars

Classic jars are particularly suitable for preserving cherry compote. They are closed by a lid and a rubber ring. Depending on the system, the lid is fastened with a clip during waking or is firmly connected to the glass with a metal bracket.

When heated, the hot air in the vessel expands and escapes. This creates a vacuum as it cools and the lid sits tight. When opening, pull on the rubber tab, air enters and the lid comes off.

Preparation of the fruit

  • First, the cherries must be carefully washed. You should sort out fruits that have damaged areas.
  • Then pluck off the stalk.
  • This is followed by the unfortunately somewhat time-consuming work of stone removal. The easiest way to do this is with a special pitter that collects the cherry pits directly.
  • If the stone is difficult to remove, briefly freeze the cherries. This will make the flesh firmer and the stone will be easy to remove.

Do not throw away the cherry pits, as these can be dried and processed into healing cherry pit pillows.

Cooking recipe for cherry compote

The list of ingredients for classic cherry compote is not long. For four glasses of 500 ml you need:

  • 1 kg of prepared cherries
  • 1 liter of water
  • 400 grams of sugar

Preparation:

  1. Rinse the jars, lids and rubber rings of the mason jars in hot water and sterilize everything.
  2. Put the prepared cherries in the vessels. There should be a border of at least two centimeters at the top.
  3. Put the water in a saucepan and pour in the sugar. Boil once while stirring.
  4. To avoid bursting, place glasses on kitchen towels and pour the hot sugar water over the cherries. The fruit must be completely covered.
  5. Wipe the rims clean and close the jars.
  6. Place on the grid of the alarm pot. The glasses must not touch.
  7. Pour water into the saucepan so that it covers about two-thirds of the cherry compote. Heat to 80 degrees for 30 minutes.
  8. Let cool down slowly.
  9. Check that all lids are tightly closed and store in a dark, cool place.

Alternatively, you can can the cherries in the oven:

  1. Place the glasses in a dripping pan and pour in two to three centimeters of water.
  2. The cherry compote is boiled down at 150 degrees.
  3. As soon as bubbles rise in the glasses, switch off the oven and leave the compote in the oven for another thirty minutes.

tips

Unfortunately, the vitamin content of cherries decreases when they are preserved. However, home-canned fruit is usually much more nutritious than canned food you buy in the supermarket. The reason for this is that the cherries are allowed to remain on the tree until they are fully ripe and are processed immediately after harvest.

Category:

Vegetable garden