Traditional recipes

Cherries for jar cakes

Cherries for jar cakes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cherries for jar cakes:

Wash the cherries and remove the seeds. Put them in a bowl with the sugar and mix from time to time. Leave for 24 hours, stirring often to melt the sugar. The next day, the cherries are put in washed jars. and sterilized. Cover with the syrup left. Close the jars and place in the pantry.


Cherries For Cakes Or How To Store Them

My grandmother, my mother and my mother-in-law put cherries in a special jar to use in winter, for cakes or as a side dish / salad next to a good steak.

The cherries are put in a bowl with cold water and washed thoroughly, the tail and seeds are removed, a rather unpleasant and long process, but the final result is worth the effort.

Generally from 10 kg of uncleaned cherries after we removed the seeds and tails we have about 6, 5-7 kg.

Over the cleaned cherries add the sugar provided (if they are more sour you can increase the amount of sugar, but not much because they will be too sweet and we do not want that) and with a wooden spoon mix to penetrate the sugar well everywhere, cover the bowl and put in the fridge overnight.

the next day we mix once more to see if all the sugar has melted and to see how much liquid has formed we sprinkle the salicylate on top, we mix it to go well everywhere after which we start to fill the jars cleaned / sterilized in time.

We stuff the cherries well in the jar and after we have finished this operation we start to pour a little of the cherry syrup left in the bowl.

We staple the jars and boil them in the steam bath for 20 minutes. We are careful when we put the jars in the pots to place a towel on the bottom of the pot but also between the jars so that during the boiling the jars do not shake and hit each other, to crack or crack.

Leave to cool in water (the vessel remains covered) and the next day remove from the water, wipe and place in the pantry.

In the bowl will remain syrup that formed from drained cherries and sugar, it is not thrown and put on fire and boiled for a few minutes after which it is bottled and consumed in the summer in the heat to make cherry syrup with mineral water.

In winter they are very good for cherries or near a steak


Cherries in a jar for the winter & # 8211 an easy way to keep them, like my mom and grandma used to do.

To keep the cherries in the jar I used cherries and sugar. Put raw and keep perfectly. I can use them in the middle of winter for cakes or candies. They can also be kept in the freezer, but they are much more watery and I prefer to keep the space in the freezer for meat, vegetables or ice cream. In addition, frozen cherries can be found in any supermarket all the time.

I used aspirin as a preservative. Known since antiquity, it received the status of a drug much later.

My grandmother used to tell me that during the war, when she arrived in Romania, those who received them in their house had a cellar like she had never seen before. Everything was full of jars of pickles, jams, flour, corn. People who did not speak their language received them, fed them, and kept them in their homes for a month or more. They understood each other by signs at the beginning, there they learned the first words in Romanian: water, cabbage, eggs, chicken, coconut.

Grandma always complained that she lived in the block of flats and she couldn't have a cellar like those people, to keep cherries in a jar, pickled mushrooms, sauerkraut in barrels. He didn't even have a big fridge with a roomy freezer, so this method in the jar was a lifesaver, because he could keep a few jars at first in the pantry, then in October he moved them on the balcony to a closet to make room for donuts and cucumbers in the pantry.

I was very lucky to find cherries in the market, but I think that in the hill-mountain areas it could still be on the stalls. For this reason I will not take pictures of the preparation stages, because I would lose another 2 days and maybe you want to prepare them too. raman tari, have the consistency of fresh ones, so try to put at least a few jars.

My method is trivial, as my grandparents and mother prepared it, and the cherries last in a cool place (cellar, cellar) even for two years.

INGREDIENT:

1 kg cherries & # 8211 without seeds

Wash the cherries well under running water, break their tails, then remove the seeds with a clip & # 8211 in this way we make a single fruit hole. This way of removing the stone prevents the fruit from removing all the syrup, which ensures the same texture and consistency over time. That's the only way the fruit stays strong. We put them in a bowl, sprinkle crushed aspirin spreading it on all the fruits (in the Banat and Transylvania area aspirin is replaced by salicyl & # 8211 I understand that it is brought from Hungary in local markets or shops), then sugar.

Let the cherries cool for 24 hours, but be careful to stir from time to time to melt the sugar. Then put the cherries in sterilized jars, pour the syrup over them and close them tightly.


Cherries in a cake jar

Cherries in a cake jar I have to admit that I haven't done it in a few years. As more recently we find frozen fruits of all kinds in supermarkets, we skip some canned food that our mothers and grandmothers did not even think of missing from the pantry. So this year I put a few jars of cherries in the jar and in winter I will use them in cakes.

Preparation:
They are prepared very simply, similar to jam. Wash the cherries, remove the seeds carefully so as not to destroy the cherry. Put in a bowl, put the sugar on top and leave for at least 24 hours in the cold. Stir occasionally to dissolve the sugar. I put them in the cold, although the dissolution will be slower, because in the cold the cherries leave their syrup harder, but they have the advantage that the fruit does not soften.


Visine La Borcan

We wash the cherries in more water (I recommend you keep them for about 1 hour in cold water, if there are worms in the cherries they come out and remain on the surface of the water) and we remove the seeds so that they remain whole.

Place the cherries in a larger bowl and place the sugar on top of them and then mix carefully so that they do not crush. Leave until the next day and in the meantime mix several times. After the sugar is melted, add 1 tablespoon of salicylic acid and mix again until it dissolves.

Put the cherries in jars and put a little syrup on top and then staple or put the lid on the jars taking care to close tightly.

The syrup is poured and he puts the lids on the bottles in bottles.
(Always keep the lids in hot water before putting them in jars or bottles. This way I am sure they will close tightly).


Ingredients

It should be mentioned, the amount of sugar each one puts according to how sweet the apples are, or according to everyone's taste! Mine were pretty sweet, but don't add too much sugar. It is better to add them when we open the jar, than to be too sweet from the start.

We wash the apples, cut them in four and remove the stalks. We peel them only if it is damaged, because it is tasty and beautifully colors the composition. But it is up to everyone whether they clean it or not.

Put the apples on the large grater and mix them with the sugar, in a double-walled bowl.

Put the bowl of apples on the fire and stir periodically until syrup is formed and the apples change color.

Meanwhile, wash the jars and sterilize them in the oven for 10 minutes at 180 degrees.

We put the composition of apples, hot, with the related syrup, in the jars of also hot. We screw the lids on and put the jars of apples in the oven for 5 minutes with the fire on. Then we leave them in the oven, with the fire off, until they cool down for good. We label them and put them in the pantry.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


Close the jar

I will show you a simple recipe, which I have from my dear Grandma. In general, I prefer recipes without preservatives, but let's be honest: how big is that freezer to keep everything we want in it? I also have the box and it's still not enough for all my fantasies & # 33 The recipe is only for those who don't have problems with preservatives & # 33

Before the ingredients, a few words about how to clean cherries: it is the classic, with the hairpin, which women used before all these modern wonders appeared. Why do I choose the old-Chinese-method? Because I like the fruit to remain whole, and this method only makes a hole in the fruit, and the small one. So: insert the needle near the place where the tail was caught, lightly, next to the symbols, and pull. No need for force, the symbol comes out practically alone & # 33

It remains a beautiful cherry, you don't even say that it is without symbols & # 33

Before cleaning, they should be kept in cold water for at least an hour, as this strengthens them.

3 kg of cleaned cherries - so about 3,300 kg with symbols
1 kg of sugar
1 teaspoon salicylate - from the pharmacy

I am convinced that aspirin can also be used, but to be honest I could not say how many aspirins make a teaspoon of salicylate, that I do not know what weight goes into a tablet, that there are also excipients.

Over the cleaned cherries, in a basin (be careful, if you put them in the enameled pan, don't let the enamel jump on it)

sprinkle a teaspoon of salicylate,

For 24 hours, the cherries will mix, and will leave more and more juice. When the sugar is completely melted (after about 24 hours) it can be put in jars. From experience, cherries in a jar of 800 are enough for a cake recipe.

This is what it looks like when I'm almost ready to put it in the jar. Another 2

3 mixes, carefully, and ready:

And here I show you a jar of what was made last year, I am still 3 years old, they remain as strong as at the beginning, they change their color from the intense cherry they have in a lighter tone:


Cold Preserved Cherries

It's the season cherry. We prepare in advance for winter by preparing these every year Cherries Store cold .Here's a simple way to preserve the delicious ones Cherry thus obtaining 2 products, namely cherries for cakes and cherry syrup . The recipe below is for 3 kg of Cherry Without seed.

Ingredients for Cold Preserved Cherries :
3 kg of cherries
2.4 kg of sugar
1 generous teaspoon of salicylic acid
(For each kilogram of chopped cherries, add 800 gr. Sugar)

Preparing Cold Preserved Cherries:

washing cherries in several waters (I recommend you keep them for about 1 hour in cold water, if there are worms in the cherries they come out and remain on the surface of the water) and we remove the seeds so that they remain whole.
Cherries put them in a larger bowl and put the sugar and salicyl on them and then mix carefully so that they do not crush. Leave until the next day and in the meantime mix several times.

After the sugar is melted, add it cherries in jars, put on top syrup then we put the lid on the jars taking care to close tightly.
syrup it is poured and it is put in bottles, the lids are put on the glass.
(Always keep the lids in hot water before putting them in jars or bottles. This way I am sure they will close tightly).


I am convinced that aspirin can also be used, but to be honest I could not say how many aspirins make a teaspoon of salicylate, that I do not know what weight goes into a tablet, that there are also excipients.

Over the cleaned cherries, in a basin (be careful, if you put them in the enameled pan, don't let the enamel jump on it)

Sprinkle a teaspoon of salicylate, then sugar.

For 24 hours, the cherries will mix, and will leave more and more juice. When the sugar is completely melted (after about 24 hours) it can be put in jars. From experience, cherries in a jar of 800 are enough for a cake recipe.


This is what it looks like when I'm almost ready to put it in the jar.


And here I show you a jar of what was made last year, I am still 3 years old, they remain as strong as at the beginning, they change their color from the intense cherry they have in a lighter tone.



Comments:

  1. Reuben

    Well done, you were visited by simply excellent idea

  2. Beolagh

    Unfortunately, I can help nothing, but it is assured, that you will find the correct decision. Do not despair.

  3. Fitzgerald

    It is possible to speak infinitely on this subject.

  4. Chaviv

    Very interesting!!! Only I can not quite understand how often your blog is updated?



Write a message