Canned cherries

The cherry tree is quite common throughout the globe. Some frost-resistant cherry varieties grow where other fruiting trees cannot take root. Cherries can be found everywhere: on personal plots, in gardens and parks, in the courtyards of residential buildings. There are a great many edible varieties of cherries (about 200), which differ both in their appearance and in terms of growing conditions, as well as the chemical composition of the fruits.

They began to use cherry fruits as food, as well as leaves and tree bark in ancient Persia and in the Transcaucasian region. These countries are considered the birthplace of cherries. Remarkably, in the New World, cherries were grown before the cherry tree, which was called "bird cherries. " Most often, gardeners prefer hybrids of two plants - cherries and cherries.

During the years of the large cherry harvest, summer residents begin to intensively come up with ways to harvest berries for the winter. It is best to eat cherries fresh, then up to 95% of the nutrients and natural compounds that the fruit contains will enter our body. But you can't eat a lot of cherries, and the berry begins to deteriorate quickly and lose its consumer and taste properties.

In this case, recipes for cherry compotes, jam, as well as jams come to the rescue. Often cherries are simply frozen or dried to cook vitamin compotes from berries in winter. There is another way to harvest cherries for the winter - conservation. Moreover, canned cherries can be used not only as a dessert or in addition to ice cream.

Canned cherries are perfect for decorating homemade pastries and cakes. I think many people had to try cakes, on top of which canned cherry flaunts. Canned cherries are perfect for a fruit salad, in which you can add cream, and eventually get a delicious and light dessert.

At first glance, surprisingly, canned cherries are added to some meat dishes, as an ingredient for the sauce. Then the taste of the meat will be the brightest, because it will be perfectly tinted by a sauce of sweet canned cherries. The recipe for making canned cherries will not cause difficulties even for beginners. You only need the cherry berries themselves and water.

Cherries need to be washed and divided into jars that do not require preliminary sterilization, just wash them well. Cherries shouldn't be ramming a lot in a jar. Pour boiling water over the cherries and place the jars in a pan of boiling water, then sterilise the jars and cover with lids. Often ingredients such as cinnamon or wine vinegar can be found in the formulation of canned cherries, but these are more author's additions than the standard composition of the product.