Ah, juicy and fragrant strawberries, how can you do without a jar of blanks from such a berry, and even in winter? Be sure to can the strawberries in own juice for the winter - it's fast, tasty and very healthy, especially for children! In our region, the strawberry season does not stop from May to mid-autumn, so I always have these berries on hand. The volume of ingredients is indicated for 2 half-liter jars or 4 jars of 250 ml - from baby food, as in my case.
Strawberries in jam are dense, but juicy - due to a short heat treatment. If you like to warm the berries several times, cook to your liking, but in general, single cooking for 10-12 minutes from the moment of boiling is enough to make the workpiece thick and the berries soft.
We wash the strawberries in water and immediately tear off the tails from each of them. Put the berry mass in a container.
Salt the released water and pour the mass into a saucepan, cauldron or container with a non-stick bottom. Add granulated sugar and citric acid or replace it with lemon juice.
Put the container on the stove and bring to a boil, and then reduce the heat. At a minimum, simmer the strawberry mass for about 10-15 minutes, until the berries become soft and give all their flavor and juice to the jam. If desired, the foam can be removed with a slotted spoon, or you can leave it - I don’t take it off.
Sterilize jars and lids microwave oven, oven or water bath. Carefully pour the strawberries in their own juice into the container and roll up the lids using the conservation key. Threaded jars are simply screwed on with hot lids.
Be sure to check the tightness of the blanks and leave to cool, and then transfer to a closet or pantry. Strawberries in their own juice are ready for the winter.
Let's not forget to enjoy the attractive view of our jam!
And let's try it out winter cold drinking strawberry berries from dessert with fragrant tea or coffee.
Not for the first year, strawberries in their own juice help me a lot, for the winter I always try to roll up a few jars. It turns out almost like fresh - dense, elastic, with a wonderful strawberry aroma and natural taste of berries. For those who do not like very sweet jam, the recipe for strawberries in their own juice will be a pleasant discovery, and for thrifty housewives, another opportunity to preserve the harvest of delicious berries. I close strawberries with sugar without adding water so that the syrup is concentrated. I select small berries, then long sterilization is not needed.
Strawberry juice recipe
Ingredients:
- Strawberries - 400 g;
- sugar - 200 g;
- cans with a volume of 0.25 liters - 0.3 liters.
How to roll strawberries in your own juice for the winter
I sort out the collected strawberries, remove the spoiled, soft, with greenish noses. I tear off the tails, pour it into the kitchen sink, pour cold water for a few minutes. Place clean berries in a colander.
After about ten minutes, the water will drain. I shift the berries into a dry pan or bowl, sprinkle each layer with sugar. I cover, leave for several hours or until the morning if the strawberries were picked in the evening. You can mix it two or three times so that the sugar melts better and more juice forms.
By morning, the berries will be almost completely covered with juice. It is more convenient for me to harvest canned strawberries for the winter in small jars, I take 0.25 or half a liter each. I wash it with soda, I warm it over steam, I boil the lids.
First, I lay out the berries in jars, without juice. I fill up to the shoulders or almost under the neck, pour juice to the top, leaving a couple of centimeters from the edge.
I put a towel at the bottom of the pan, folding it in several layers. I put the jars not close to each other, cover with lids, without twisting. I fill it with water about two-thirds of the height of the cans, so that when boiling, the steam does not fall under the lids. On a low heat, I bring the water to a boil, sterilize jars of 0.25-0.3 liters for 15 minutes, half a liter for 25 minutes.
I take it out carefully, holding it with a towel. I roll right away. I turn it upside down, thus checking whether the lid is screwed on well. There should be no air bubbles inside, and syrup smudges outside.
If everything is in order, I leave to cool. A day later, I rearrange it in a dark pantry or take it out to the basement, away from sunlight and heat.
In winter, strawberries in their own juice are used as fresh ones: in baking (for open pies), all kinds of desserts, compotes, as an addition to cheesecakes, pancakes, ice cream. Good luck preparing for the winter!
Ingredients:
- ripe medium-sized strawberries - 0.5 kg;
- sugar - 0.5 kg;
- lemon acid- 1/3 tsp
How to cook with a photo step by step
For harvesting for the winter, we select ripe, dense strawberries without damage. It is advisable to take berries that are not very large so that they are evenly saturated with syrup. We cut off the tails, wash the strawberries under cold water.
falling asleep granulated sugar. If you are preparing a large portion, pour in layers: berries, sugar, berries again. Top layer of sugar. We leave it under a towel for 6-8 hours, the strawberries should give juice.
After a few hours, the sugar will melt and the strawberries will be covered in syrup.
Drain the syrup through a sieve or select berries from the syrup with a slotted spoon. Pour the syrup into a bowl and heat up. If foam appears - collect.
Wash the jars thoroughly in advance, scald with boiling water. Fill tightly with strawberries.
Pour boiling syrup over, cover with a lid and leave for 15 minutes, the berries should warm up. Then pour the syrup back into the bowl. Heat up again, pour for five minutes.
After the second pour, drain the syrup, bring to a boil. Add citric acid.
We take out jars with cooled strawberries for storage in a dark, cool place: a basement or cellar. The shelf life of such a blank is up to one year.
Description
Strawberries in their own juice - one of the simplest and most fast blanks for the winter. Just think, you don’t even have to cook anything, it will be enough to prepare the jars and fill them with berries and sugar, and then just sterilize the preservation. Easier than this method is only the one where you just wash and eat strawberries with sugar. However, we want this step by step photo recipe to close strawberries for the winter in order to please yourself with such an appetizing piece of summer in the cold. We will not use any additional ingredients or preservatives: the strawberry itself is already perfect, and the sugar will only add to its quality.
To get a natural and healthy product, it is necessary to prepare ripe berries for conservation, if possible, which are best grown in your own garden. When buying berries, pay attention to everything from the color to the smell of strawberries: natural strawberries will have several flavors including sweetness and acidity, they will have a rich berry flavor, and they will also have an irregular shape. Of course, beautiful symmetrical strawberries can also ripen, but certainly not all berries will be like that. As for the containers for storing such a treat, it is better to choose very small jars in order to restrain yourself and not abuse such tasty and sweet preservation. Remember that even the most healthy foods in large quantities they will not be.
Let's start harvesting strawberries in our own juice for the winter at home!
Ingredients
Strawberries in their own juice - recipe
You should start this preparation with the choice of strawberries. The criteria for such a choice have already been mentioned earlier: you need a ripe, natural strawberry with a deep taste and rich aroma. The ideal option would be if you go to your own dacha to collect such a berry, in another situation you will have to carefully consider buying the main ingredient.
During the time that strawberries dry in a colander, you can have time to prepare glass containers. We send the selected cans of small volume to the oven and sterilize at a temperature of 100 degrees for about 15-20 minutes. Of course, before that, they must be thoroughly washed in hot water with soda, rinsed and wiped dry.
Now that the jars are ready, we begin to fill them with already dried strawberries. Put the first layer of berries on the bottom, pour a tablespoon of sugar on top. Each layer can be lightly pressed down with the same spoon to the bottom, but do not overdo it, because we want to keep the shape of the berries intact.
We fill the jar to the very top as shown in the photo. It’s okay if a small slide forms, because after sterilization of the preservation, all the sugar will melt, the strawberries will release juice and significantly decrease in volume.
On top of the last layer, we also fall asleep a tablespoon of sugar. Calculate the amount of refined sugar you need based on the amount of strawberries that you purchased or harvested for harvesting.
Now we begin the process of sterilizing the workpiece. We cover the bottom of a deep volumetric pan with a piece of clean cotton fabric folded so many times. For this purpose, a regular clean kitchen towel is also suitable.
We put the jars of strawberries in sugar in a saucepan, pour hot water so that it reaches the shoulders of the glass containers. A kitchen towel is needed at the bottom so that the glass, touching the hot metal, does not burst. We put the pan on the stove and bring the water to a boil, just cover the necks of the jars with lids. After boiling, reduce the fire and sterilize the workpiece for 15-20 minutes. After the specified time, carefully remove the jars, wipe them and roll up the lids tightly.
During sterilization, strawberries will give a lot of juice and decrease in size, the workpiece can be stored in the pantry when room temperature after it has completely cooled down.
Strawberries ripen in early summer. This is a very tender berry with a bright taste and aroma, rich in vitamins and acids. Fresh strawberries cannot be stored for a long time, therefore, in order to preserve precious berries, various preparations are made for the winter. At the same time, you
It is necessary to preserve the aroma and unique taste of strawberries. This is possible if strawberries are prepared in their own juice. Experienced housewives know many recipes and can find application not only for selected berries. The best specimens go for jam and compotes, mashed and overripe - for jam and jam. Such blanks are a piece of summer on cold winter days.
Homemade recipes in own juice
Strawberries are very delicate, easy to boil, so to preserve their natural appearance, you should follow the mode and time of cooking. And if this is not so important for jam, then compote with boiled berries will look ugly.
1. in own juice
For a kilogram of berries, you need to take a glass of sugar. Peel the berries from the leaves, rinse thoroughly, let the water drain (in a colander). For strawberries, you need a very wide dish so that the berries do not crumple. A wide enameled basin will do. Pour the berries into it and sprinkle them with sugar. Cover with gauze on top and do not touch for 10 hours. Under the influence of sugar, juice will begin to stand out from the strawberries, and we need the berry to float in it. Prepare jars, lids and container for sterilization. Pour strawberries with juice into prepared jars and sterilize for 10 minutes. After that, close the lids and turn the jars over. Leave to cool in this position. It is recommended to store in a dark place so that the berries do not lose color.
2. Canned strawberries in their own juice
Consumption is about the same: a kilogram of berries needs a glass of sugar. Washed strawberries should be dried by spreading on the table. Banks are better to take small, half-liter or six hundred grams. Arrange dry berries in prepared clean jars. After laying one layer, cover it with sugar, then the next layer of berries on top and so on to the very top. Sterilize half-liter jars for ten minutes, larger capacity - 13 minutes. During sterilization, juice will begin to stand out from the strawberries and the berries will settle slightly. After sterilization, close the lids tightly and leave to cool with the lid upside down.
Strawberries in their own juice for the winter according to this recipe will remain in jars as bright and fragrant as fresh ones.
3. Strawberries in strawberry juice
This method of harvesting is generally sugar-free. But you will need natural strawberry juice. A kilogram of strawberries requires a glass of juice. Prepared berries are poured with boiling juice and pasteurized for 10 minutes at a temperature of 80 degrees. Pasteurization is a one-time heating of a liquid at a temperature below 100 degrees, which increases the shelf life of liquid products. But strawberries prepared in this way in their own juice should be stored in the refrigerator, unlike the first two options.
