- Cherry - 1 Kilogram
- Water - 1 Liter
- Sugar - 7 Art. spoons
- Citric Acid - 1/2 Teaspoon
- Cinnamon (stick) - 1 piece
- Badges (asterisks) - 2 Pieces
- Carnation (asterisks) - 5 pieces
My recipe for canned sweet cherry is designed for one liter of water. A stick of cinnamon should be small, and baden can be replaced with anise. Although many do not advise. It's the crumbstone that enhances the sweet cherry's aroma and prolongs the shelf life. Canned sweet cherry is used both as a filling for baking, and as an ornament and addition to various sweet dishes, and as an independent dessert. So, let's proceed to conservation. How to preserve cherries:
1. Wash the cherry, dry in the kitchen (if not a pity) or a thick paper towel. Clear from the bones. 2. Sterilize the jars and spread the cherries into them. Berries should fill the cans to the shoulders (where the pot goes into the neck). 3. Cook the syrup: boil the water with sugar, stirring constantly, add cinnamon, corn and cloves. When the syrup cools a little, add citric acid. Stir thoroughly. 4. Cover the cherries in jars with syrup, cover them with covers, but do not roll them. 5. Banks with cherries and syrup must be sterilized: half-liter - for 10, liter - for 15 minutes. 6. After sterilization, roll the cans, turn them over the blanket and wrap them around. Leave until completely cooled. The canned cherry is ready! Bon Appetit!
Servings: 10