Close compote at homefor the festive dishes serve a compote of cherries for the winter. The prepared drink with your own hands at home will please with its unsurpassed result. You will be able to draw from it the whole range of nutrients, because the resulting cherry nectar will be without preservatives and any other harmful additives. The natural product will fill your body with essential vitamins and microelements that are so necessary in the winter period. Positive qualities of cherries
Vitamins, malic, citric, and ellagic acids in cherries have a positive effect on the body. Not only the flesh of the cherry is useful, but also its leaves and even the trunk of the tree. Bark gum is processed into medicines for treating the stomach and intestines. In folk medicine, cherry has become famous as a febrifuge. Cherry juice with a large amount of vitamin C, strengthens the immune system, has anti-inflammatory properties. Therefore, be sure to cook a simple cherry compote for the winter or get the juice from it for later daily consumption. Trace elements iron, magnesium, copper purposefully act on the hematopoietic system. Also, it is advisable to use the fruit for pain in the throat, stomach and intestines.
It is not recommended to use cherries for people with high acidity in the stomach.
Close compote at home
For those who want to cook cherry compote for the winter on their own, a simple recipe for this drink is provided below. Compote canning can be done in two ways: with sterilization and without sterilization. No matter what method you choose, this will not affect the quality of storage. The option of sterilizing cans with cherries provides additional time for this procedure. The duration of heat treatment depends on the volume of glass containers: 1 liter jar will take 10 minutes of time, 1.5 liter - 15 minutes, and 3-liter capacity requires 20-25 minutes of sterilization. The time spent on sterilization replaces the sugar syrup saved by boiling in a saucepan. The choice is yours, but in general, canning cherries in any of the ways takes up to one hour.
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Modern canning methods offer another option for steaming cherry compote for the winter in a slow cooker or juice cooker. This will significantly reduce the complexity of the canning process.
Cherry compote for the winter in a multi-cooker
Clean the cherries in good faith, remove all greens. Optionally, you can remove the bones using a machine for removing bones. 
Pour berries into a multi-cooker bowl and cover with sugar. Then pour cold water. Select the mode “Quenching” and set the time - 1 hour. 
Sterilize jars with lids. The sterilization process can be performed using a kettle, oven, microwave or pan. 
Pour the cooked stewed fruit into the prepared container and, then, screw the caps. Wrap in warm and set aside until it cools. 
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Delicious sweet and sour drink is ready!
Mint, honey and lemon can be added to the list of ingredients.
Cherry compote for the winter without sterilization
Select ripe cherries, put away rotten cherries. Wash in running water, do not remove bones. Wash cherries better by placing them in a sieve. Here you will be sure that all the dirt and harmful substances will be washed away. 
Banks wash soda and sterilize. 
Fill the container with cherries at 1/3 of its volume. The fullness of the jar depends on how you want to get a concentrated drink. 
Bring tap water to a boil and pour it into a jar, cover the neck with a lid and leave for 10 minutes. 
Drain aromatic water without cherries back into the pan, add 300 grams of sugar, if the can is 3 liters. Boil the mixture. 
Pour the cans with boiling syrup and roll up the lids. Wrap for a day. 
The next day, a compote of cherries with a stone is ready.
1/3 of a can will give a pleasant sweet-sour taste with a light red tint, half a can of cherries will provide a rich aromatic drink, and 2/3 of the berries for the entire volume of the container will saturate the compote with a dark red color.
Cherry compote for winter with sterilization
Remove stalks from cherries and rinse. Fill sterilized jars with berries to the top. 
Make a syrup: 400 grams of sugar per 1 liter of water. Pour with a cold solution jars of cherries. 
Fill the pot with water and put future provisions for sterilization into it. Sterilize for 10-15 minutes( depending on their volume) at a water temperature of 85 degrees. 
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At the end of the previous procedure, draw out the jars, roll up the lids and set aside until they cool down.
Cherry compote ready for winter!
Compote of cherries with stones should be stored no more than 3 years.
Compote from pitted cherries for the winter with sterilization
Wash berries, remove stalks and stones. 
Put the cherries to the top of the jar or 2/3 of the volume. 
Boil a syrup consisting of 400 grams of sugar and 1 liter of water. 
Pour the hot sugar solution of cherries and send for a sterilization procedure lasting from 10 minutes. The water in the pan should reach the shoulders of the cans, otherwise this process will be meaningless. 
Concentrated cherry compote ready! 
The listed step-by-step descriptions with a photo of how to cook cherry compote for the winter, quite accurately describe the canning process. But cherry compote can be boiled with the addition of other ingredients: strawberries, currants, apples, raspberries.
Compote making stages will be similar, but, behold, the amount of sugar will have to vary according to taste. By the way, sweet cherry compote for the winter is closed according to the same recipes.
There are times when you miss the time of the cherry harvest, and the desire to enjoy compote from this berry does not depart. In such cases, you can purchase frozen fruit at grocery stores. The items for making compote from frozen cherries for the winter remain the same, simply defrosting berries with a microwave or gradually at room temperature.
