How to close the compote for the winter?

How to close the compote for the winter?

In principle, close the compote is very simple: fruits or berries are simply cooked in water (usually with the addition of sugar, and sometimes even spices), then the resulting compote is poured into prepared cans, sterilized and rolled up. But the time of cooking and the amount of sugar for different fruits and berries may differ, so we will share specific recipes of compotes.

Strawberry compote

Strawberry compote - very fragrant and delicious. That's just strawberry from compote does not particularly regale: after cooking, it loses its look and taste. To close the compote of strawberries, we will need (based on a three-liter jar):

• 
  water 2.5 liters
• 
  strawberry - 600-800 g
• 
  sugar - 1 tbsp.

Banks for compote carefully mine and sterilize. Strawberries are sorted, washed and removed tails. Stack strawberries in prepared cans, filling about a fifth or sixth part. The more strawberries in the pot, the more saturated the compote.

We bring the water to a boil and pour boiling waterwith strawberries, we cover with lids and leave for 10-15 minutes. Then drain the water from the cans into the pan through a special lid with holes. We add sugar to the compote, bring it to a boil, fill it with compote and roll it up.

We turn the cans upside down for cooling, and after about an hour we remove the strawberry compote for storage in a dark place.

Cherry compote

If you close the compote of cherries correctly, it will have a rich and rich taste. To close the compote from the cherry, we take:

• 
  cherry - 3 kg
• 
  water - 1,5 l
• 
  sugar 750 g

Cherries are sorted, we remove the stems and gently washed in cold water. For compote, only firm, undamaged berries are suitable. We are discussing the cherry.

Thoroughly wash the cans for conservation and dry (best - in a warm oven). We put cherries in cans and pour hot syrup.

Sterilize the jars for 5 minutes, then immediately roll up the boiled lids and set them upside down for cooling.

Raspberry compote

Raspberry compote is good because it does not need to cook: tender raspberries can not stand a long cook, the poet simply pours it with water and sugar. To close the compote of raspberries, we need to take:

• 
  water 2.5 liters
• 
  raspberry 1 kg
• 
  sugar - 0,5 kg

Raspberries are sorted, we remove the stems, washed and very gently dried with paper napkins.

Sugar is poured into the water and brought to a boil. Boil until the sugar completely dissolves.

Fill with hot syrup raspberries and leave for six hours. Then merge the syrup into a saucepan and boil it. Raspberry is laid out on cans and poured with boiling syrup.

Pasteurize cans with compote (10 minutes for half-liter, 15 minutes for liter) and roll.

Compote of gooseberries

Close compote of gooseberry is as simple as raspberries: you do not have to brew berries, they are simply poured with sugar syrup. To close the compote of gooseberries, we will need (based on a two-liter jar):

• 
  gooseberries - 1 kg
• 
  water - 1 l
• 
  sugar - 0,5 kg

For the preparation of compote you need mature, but dense berries (soft easily digest). We put on gooseberries with a needle and for a few minutes lower them into hot water (temperature approximately 70 ° C).

We prepare syrup from water and sugar: heat until the sugar is completely dissolved. We put berries in jars and pour hot syrup. We sterilize the cans (8 minutes for half-liter, 10-12 for liter, 15 for three-liter) and roll. Instead of sterilization, it can be pasteurized at 90 ° C (15, 20 and 30 minutes, respectively).

Bon Appetit!