If you are looking for how to close strawberries for the winter simply, we offer you our recipe - strawberries for the winter in their own juice. Step-by-step photos and detailed instructions are waiting for you.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipes
Strawberries are the queen of berries. It is fragrant, tasty and full of vitamins. During the season, you can eat more than one kilogram of this berry. But it won't be enough. Therefore, we will procure it for the winter. There are many options for blanks - freeze, boil jam or compote. In the latest recipes, a lot of sugar is used and the berries are subjected to a long heat treatment. Of course, jam lovers are not stopped by this, but those who want to preserve the taste, aroma and benefits of berries to the maximum, freeze it or preserve it in their own juice.
We will share this recipe with you today. When you open a jar of these strawberries in winter, you will be amazed at the aroma and taste. The berries remain whole, firm, but not tough, like when cooking jam. You can use them for fillings or decoration. The syrup can be used for impregnating cakes, making jelly or stewed fruit.
- Caloric content per 100 g - 108 kcal.
- Servings - 4 cans of 0.5 l each
- Cooking time - 12 hours
Ingredients:
- Strawberries - 1.5 kg
- Sugar - 350 g
Step by step cooking strawberries in your own juice for the winter
Fill the strawberries with cold water and let stand for a couple of minutes. After that we put the strawberries in a colander.
We sort out the strawberries. We remove the stalks, select rotten and soft berries. Soft ones can be used for strawberry jam.
Sprinkle the dried strawberries with sugar. Better to grab a large bowl right away!
Leave the strawberries in the refrigerator or cool place overnight. She has to let the juice go.
Rinse cans for preservation thoroughly with soda and rinse well. There is no need to sterilize them additionally. Put berries from a bowl in clean jars.
In the remaining syrup, evenly distribute over the jars. If sugar remains at the bottom, dissolve it, heating the syrup a little. The juice in the jar should not reach the hangers. During pasteurization, the strawberries will settle down a little and still let the juice out.
Now we put the cans in a suitable container with a covered bottom. We collect cold water in a container so that it reaches the hangers of the cans and set the entire structure on fire.
After boiling water, cover the jars with lids and pasteurize for 5 minutes.
We seal the cans tightly and turn over. If sugar remains at the bottom, gently swirl the jar to dissolve. After the cans have cooled completely, we transfer them to the basement or closet.
Good luck with your blanks!
See also video recipes:
1) Strawberries in their own juice for the winter with sugar
2) Strawberries for the winter without sugar in their own juice
