How to cook strawberries in their own juice?

In winter, strawberry blanks are in great demand, because the fragrant berry is both healthy and tasty. From strawberry fruit is made a lot of delicious preparations: jams, jellies, preserves. The berries are dried and frozen. You can harvest them in their own juice.

This method is time consuming, however, the result rewards all efforts. The final product is obtained in color and taste as close as possible to the fresh summer version.

Properly cook the berry in its own juice for the winter will help you with our recommendations. We will provide the best recipes.

The first thing to do is to prepare a glass container. The most convenient way to use jars, which have a capacity of half a liter (you can use and liter, but not more). Glass containers are thoroughly cleaned using soda and rinsed. Then subjected to sterilization in the oven or under steam.

Strawberry berries are best taken not too large, but not a small thing. The best option for this kind of blanks - the fruits of medium size. They are sorted, removed the stem. Get rid of spoiled and rotten copies. Since the strawberries in the garden grow, leaning toward the ground, they are often stained with earth. In this regard, the fruit does not hurt to wash twice under good pressure running water. Peeled berries are placed on the canvas for drying.

In the future, they will be placed in a deep tank. They are filled with sugar for at least 12 hours (it is advisable to do this at night). During this time, the berries produce a sufficient amount of juice.

Two hundred grams of sugar is taken per kilogram of strawberry berries (a proportion of five to one must be observed).

With these two ingredients, the following sequence of actions is carried out:

• Whole enumerated fruits without fruit legs are arranged in a dry sterilized glass container.
• It also adds sugar.
• Fruits with sugar infused in the refrigerator throughout the night.
• By morning, the berry settles (decreases in volume), highlighting the juice.
• The berry, which has given away a part of the juice, takes up less space, therefore the redistribution of strawberry fruits is carried out according to the glass containers available to the hostess.
• After such a redistribution of filled jars will be less, as the decomposed fruits must reach the level of the hangers of the can.
• Jars are covered with clean, dry lids.
• Next, they are placed in a wide cooking capacity (this version of the dishes will allow you to place a larger number of cans of fruit). The saucepan is filled with warm water: the water level in the saucepan should not exceed the hangers of the glass container.
• Initially, the pan is placed on a large fire.
• Water is brought to a boil.
• The flame of fire is minimized. Banks placed in water must boil: the sterilization process takes about five minutes.
• Banks are removed from the water and closed turnkey.
• In the case of suspended crystals of granulated sugar, the glass jar is turned upside down until they are completely dissolved.

At 600 grams of strawberries need one and a half cups of sugar.

• Carefully picked fruits without fruit legs pour cold water (in order to soak them just fifteen minutes).
• Drain and rinse using running water.
• Discard the washed fruit in a colander.
• In prepared jars sent a couple of tablespoons of sugar.
• On top are strawberries, which are poured with a new layer of sugar (take one and a half spoons).
• Alternating a layer of sugar with a layer of strawberries, fill the entire jar as a whole.
• In order to fill the existing voids, the can is covered with a lid, turned over and gently shaken.
• The glass container with the product is covered with a piece of gauze cut.
• The contents of the banks leave to insist for 3-4 hours.
• After this time, the fruit will give up the juice and settle, the sugar will dissolve a little.
• Glass jars covered with lids, sterilized for half an hour on a quiet fire (should not be allowed to boil vigorously).
• Roll banks, turn upside down. Wrap them are not required. After the natural cooling process, store in a cool place.

Ingredients: sugar in the amount of 350 grams, strawberries - 1 kilogram, 5 grams of citric acid.

• Carefully washed berries define in a deep bowl, sprinkle them with sugar.
• Fruits insist all night.
• The resulting strawberry nectar merges into a free container.
• This juice container heats up, the juice is brought to a boil point, but it should not boil, so it is important to remove the pan from the fire in time.
• Lemon is added.
• Strawberries are put into prepared jars. Hot nectar, with which it is poured, should not reach the edge of the container approximately one centimeter.
• At the bottom of the pan (you should take a wide container) you need to lay a cloth. Pour the water into the container, which is brought to a boil.
• Jars with berries are placed in dishes, subjected to sterilization for fifteen minutes.
• Glass jars with product roll up and cool. You do not need to turn them over.
• Storage is carried out in a basement or other cool place.

At 0.7 kg of fruit take 0.2 kg of sugar, 0.1 liters of water and half a lemon.

• High-quality berries (in this case use large fruits) to sort and prepare for the cooking process.
• Cut the fruit into halves.
• Put one layer in the basin. Sprinkle with sugar. Next - repeat the procedure of alternating layers until the whole berry is laid out. It should be remembered that only half of the selected sugar norm is used for pouring berries.
• A bowl of strawberries covered with food film.
• This dish is placed in a place that is well penetrated by the sun's rays.
• After 1.5 hours, enough strawberry juice will stand out.
• Strawberries with juice are placed in a cooking container, water is added.
• The remaining sugar is poured there.
• Half a diced lemon is added to strawberries.
• The saucepan is sent to the oven and languishes on low heat for 15 minutes. Water should not boil.
• After that, the lemon slices are removed and discarded. The role of the lemon is to give the juice and give the product citrus notes.
• The contents of the pan is distributed in sterile jars, which are closed turnkey. Closed banks wrapped in a warm blanket.
• Store in a basement or a cool room.

If there is a desire to get the most natural product, you can make a blank without adding sugar.

For such a strawberry product harvesting only the fruits of the above mentioned berries will be required.

• Banks that have previously been sterilized, filled with strawberry fruit.
• They put in a water bath. Under the influence of high temperature, the fruits will gradually become smaller, which is associated with the yield of juice.
• As the size of the berries decreases, new fresh fruits are added.
• Berries should be simmered on low heat until they settle.
• With a sufficient level of filling capacity, the final cooking is carried out within fifteen minutes.
• Banks that have undergone sterilization, twist turnkey.

Another option for making sugar free is that strawberries are poured with juice of the same name: you should take a glass of juice per kilogram of strawberry fruit.

• Juice is boiled for about 15 minutes.
• Berries are poured with boiling juice and undergo pasteurization operations for ten minutes.

The above methods of harvesting strawberries in their own juice will help the zealous hostess to provide their household with tasty dessert dishes in the autumn and winter seasons, a period when the body is in dire need of vitamins and microelements to enhance immunity and resistance to colds.

Depending on taste preferences and family traditions, one can prepare a berry prepared by one of the proposed methods for cooking compotes and jelly, used for baking pies and muffins, soaking cake layers, adding to ice cream or eating just like that.

How to cook strawberries in their own juice, see below.