Canned Cherry

Hello Dear Friends,

We are slowly approaching the end of summer. For this reason, many questions about winter preparations began to come. Unfortunately, I do not have relatives who have a vineyard orchard in a place with plenty of fruit and vegetables. As you can see, as a poor city boy, whatever I buy, I buy it either from the market or from the market. I have never prepared canned food at home since we can now find frozen everything. Both out of curiosity and to use it in desserts in the coming days, I started a hard research. My first try was canned sour cherry :) The result is even more delicious than I thought, but I had to open the 1 liter one for the photo shoot. The half-liter one is waiting for the good days to come.

I really enjoyed canning at home. It seems like you can have plenty of recipes for vegetables and fruits different from me these days :) Of course, I think we're going to open and use those jars before winter comes. :)

The simplest definition of canned food is to increase the durability of foods (meat, fish, fruit or vegetable) by inactivating microbes by applying high heat treatment in suitable airtight containers.

Glass jars are the most basic containers used when canning at home. Even now, it is possible to find glass jars with clamps or flat metal lids in various sizes in almost all markets. You can choose the size of the jar according to the amount of material you will preserve. Or you can reuse the glass jars of the materials you used before.

When canning at home, especially those who live in the city like us, the thing that should be considered is the size of the pot in which you will boil your can. When boiling canned food to sterilize it, the boiling water should be 4-5 inches above the jar. If you don't have large pots, I suggest you choose jars with a maximum of 1 liter for canning.

Another point you should pay attention to when placing the jars in the pot is the use of the grill. A grill or metal trivet that you will place at the bottom of the pot will do the trick. The reason we use the grill is to ensure that the jars do not come into contact with the bottom of the pot and therefore the fire burning at the bottom. If it comes into contact, there is a possibility that the jars may crack due to the heat.

Two types of processes can be applied when canning fruit. The first is to wash and drain the cleaned and sorted fruits, as I did, and then transfer them to containers where you will be canning and pour the syrup you boiled on them. To make it durable by boiling it in a deep pot of water after closing the lid tightly. (This method is using for cherry, cherry, raspberry, peach, apricot)

Another is to boil the washed and cleaned fruits in sugar syrup and transfer them to jars while they are hot. Again, to make it durable by boiling it in a deep pot. (This method is generally used for hard fruits such as apple, pear, quince)

In both of these methods, a gap of 1-2 fingers is left on the jars, and then the lid is tightly closed after the air is removed by gently mixing with the help of a clean spoon or knife.

If canned food is to be made in a regular pot, water is added to the level of 5-6 cm above it. 1 liter jars are boiled for 25-30 minutes, and half-liter jars for 20-25 minutes. After the boiling time is over, the bottom of the stove is turned off and the water is kept in jars until it reaches room temperature.

The cooled jars are ready to be stored after checking whether they leak or not by laying them on their side on a cloth.

You can use dark, medium or watery syrup in fruit preserves.

If you want the syrup consistency thick, you can use 1 measure of sugar and 1 measure of water.

You can also access the Jams and Pickles section here.

Love…

Ingredients for Canned Sour Cherry Recipe

• 1 kilo of cherries
• 1,5 cup powdered sugar
• 1,5 water glass of water
• (Boiling water to add to the jar if needed)

Fabrication:

1. Wash the cherries without damaging them and separate the stems. (remove cores optionally)
2. Take the strained cherries into the jar that you wash with hot water (I made 1 1 liter and 1 half liter jar)
3. Boil water and sugar for 5 minutes. Pour it into the jar while it is hot, leave a gap of 1,5-2 cm at the mouth of the jar and close the lid tightly by wiping the mouth of the jar. (If the syrup is less, you can add some boiling water)
4. Boil for 25-30 minutes in the pot in which you put the grill. Wait for the water to cool while in the jar. Remove the jars, tighten the lids again and turn them upside down and leave them on the counter for 1 night.
5. Check by drying and set aside.

(Important note: The lid of the jar must be closed under pressure, if there is a sound when you hit the lid, it means that it has taken air)