In the summer harvesting season, I really want to preserve as many berries and fruits as possible in order to replenish the vitamin supply in winter. My family is very fond of compotes and I harvest a lot of them.
A quick way of preserving compotes for the winter without sterilization helps a lot. So you can cover absolutely any berries and fruits in any combination. Such compotes are tasty and can be stored throughout the winter without any problems.
You can adjust the amount of sugar in this recipe to your liking. In this recipe, I am giving the proportions of the ingredients to one 3 liter can. Also note that when preserving pears, it is imperative to add citric acid to the syrup.
Be sure to try this recipe for compote from any berries and fruits for the winter. You will be surprised how easy and fast it is.
Ingredients for a 3L can:
- berries or fruits - about 1 kg
- sugar - 300-400 g
- water
- citric acid - 1 tsp l. (for pear compote)
Step by step recipe:
1. I'll preserve the cherries.
Pour water into the pan so that it is enough to fill all the jars. We put on the fire to bask.
2. While the water is heating, we sterilize the covers.
We take a pot of water, put it on the fire and lower the lids into it. Boil water with lids for 1-2 minutes and take out the lids on a plate.
3. While the water is heating, fill the jars with washed cherries. I fill the cans up to half, but you can fill the cans from 1/3 to the can hanger. Depends on what you want to get - a lot of canned cherries or compote.
Fill the jars with cherries with boiling water and cover with a lid. We leave them so to stand for 5-10 minutes.
4. Pour sugar into a saucepan at the rate of 300-400 g per 3-liter jar. I have 4.5 liters of compote, I take 600 g of sugar.
The jars of cherries stood for 10 minutes. Now we pour the water out of them into a saucepan with sugar.
5. We put the syrup on the fire to boil.
As soon as the syrup has boiled, pour it into the jars.
6. Banks are immediately rolled up or twisted.
If you want to preserve large fruits, for example, apples or pears, then you need to pour them with boiling water 2 times, and pour them with syrup the third time.
When preserving pears, it is imperative to add 1 tsp to the syrup. l. without a slide of citric acid for one 3-liter can.
Turn the twisted jars upside down and cover with a blanket. So we leave the cans until they cool completely.
We put the cooled jars in storage in a dark place.
Preserving berries and fruits in this way is much faster than sterilizing. This is especially true when you are canning a large amount of your crop.
Video recipe
The recipe is taken from my culinary site. gotovimop.com