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Strawberry compote for the winter


Ingredients for making strawberry compote for the winter

For 1 three-liter jar:

  1. Purified water 2.5 liters
  2. Granulated sugar 1 cup
  3. Strawberry 600-800 grams
  • Main ingredientsStrawberry, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Three-liter can, Lid metal with an elastic band (or screw), Deep pan, Skimmer, Ladle, Kitchen towel - 2 pieces, Preservation key, Plastic cover of a watering can (with holes), Woolen blanket, Decanter, Glass

Strawberry compote for the winter:

Step 1: prepare the inventory.


To preservation does not deteriorate, it is necessary to carefully prepare the inventory. First of all, we check that the jars are intact, without cracks and nicks in the necks, and that there is no rust on the lids. Then, all the kitchen appliances with which the workpiece will be produced are thoroughly washed. For this purpose, it is better to use a soft kitchen sponge and baking soda or detergent with a minimum content of chemicals. We process small dishes with hot water, boil the lids in a small saucepan and leave it in until use, and sterilize the jars in any convenient way and put on a clean kitchen table.

Step 2: prepare the strawberries.


Then we send a deep pan to the strong fire with the right amount of purified water and bring it to a boil. Then we sort through the strawberries, removing the spoiled fruits and at the same time removing the stalk from each ripe berry. After that, we transfer it to a colander, carefully rinse it under a thin stream of cold running water from sand and lay it out on prepared three-liter jars, filling out their nand 1 / 5-1 / 6 part.

Step 3: prepare and preserve strawberry compote for the winter.


When the water in the pan begins to boil, using a ladle, pour it into banks with strawberries. We cover them with sterilized lids and stand the berries in this form for 10-15 minutes, during which you can watch how the liquid turns into a pale burgundy color.

After the necessary time, we transfer the metal lids back to the pan, and in their place we put in turn a plastic one with holes. Holding the jars with a kitchen towel, pour the colored water back into the pan and put it on a high fire.

As soon as the liquid begins to boil, add the right amount of granulated sugar, approximately 1-1.5 cups per 1 three-liter jar. We bring the water to a boil again and boil for a couple of minutes, periodically using a slotted spoon, removing a thin coating of gray-white foam from its surface.

After that, pour the compote again into the cans, cover them with lids and, if they are screwed, tighten them with a kitchen towel, and if with rubber bands, then we clog the workpiece with a key specially designed for this purpose.

We turn preservation upside down, carefully watch that there are no cracks, and only after that we send it down to the floor with its neck.

We cover the jars with a woolen blanket so that there are no gaps, and cool the compote to room temperature for 2 days without sudden changes in temperature. Then we put it in a cool, well-ventilated, dust-free place: a pantry, a cellar or a cellar.

Step 4: serve strawberry compote for the winter.


Strawberry compote for the winter is a reliable friend in the cold season. It is served chilled or at room temperature, after being spilled into glasses or cups. Basically, the berries are served separately in small bowls or bowls, next to which they put teaspoons. This drink is pleasant to relish just like that, or with sweet or salty pastries. Enjoy the healthy and tasty harvesting!
Enjoy your meal!

Recipe Tips:

- if desired, the compote can be made more concentrated in liter jars, filling them with 1/3 of strawberry berries and pouring it twice, first with ordinary and then sugar water. Such a drink turns out to be very saturated, it is mainly bred or used to make fruit syrups or to soak biscuit bases for cakes and pastries;

- in the same way you can cook compote from other berries: raspberries, cherries, cherries, currants, cranberries, blackberries, lingonberries;

- sometimes in a boiled sugar water add either a pinch of cinnamon or a bag of vanilla sugar. These spices give the drink a certain specific, very pleasant highlight.