Correct conditions

Application of dried cherries

Such dried fruits are very popular in the confectionery business. They are often used to make marmalade, marshmallow, or baked goods. But the most common method of application is, of course, compote, which, in addition to being tasty, will bring many benefits to the body.

In addition, dried cherries are also used for medicinal purposes in the treatment of bronchitis, arthritis and as an antipyretic agent.

If you dry the berry correctly, you can get a huge supply of vitamins and just a delicious fruit for the winter.

Solar drying of cherries, raspberries, currants, sweet cherries:

Dried cherries have a lot of useful properties and methods of application, but not everyone knows about it. Most of us are used to cherry jam for pies, pies and other dishes.

But dried cherries are a much more convenient way of preserving, while their taste will be just as good. Here we will talk about how to properly dry cherries in order to preserve maximum vitamins in it and make the taste of dried berries unrivaled. Read how to dry cherries at home in this article.

First of all, it should be said that during drying, if everything is done correctly, cherries practically do not lose their beneficial properties. This berry is very rich in vitamins and minerals. They have bactericidal properties, due to which, in folk medicine, dried cherries are often used to stop inflammatory processes, as well as for viral diseases.

Also, dried cherries are rich in a substance that significantly reduces blood clotting. Because of this property, dried cherry dishes are recommended to be used as a prophylactic agent against atherosclerosis.

Also, if a person has anemia, cherries will be very, very useful. This berry contains a lot of iron; in terms of the amount of this substance, it can be compared with apples.

Vitamins contained in dried cherries: C, B1, B6. Also, the berry contains magnesium, cobalt, etc. Scientists have proven that frequent consumption of cherries prevents the formation of cancer cells. Dried cherries are a potent laxative, therefore, berries and cherry compotes are often consumed by pregnant women.

Cherries have a beneficial effect on the condition of nails, hair and skin.

You can talk a lot about the benefits of cherries, some consider it almost a panacea. This berry is used in folk methods of treatment, in cosmetology, in cooking.

So cherries are mostly beneficial. Let's talk about which processes in the body are improved thanks to this berry.

1. Weight loss. Dried cherries are a staple of many diets. Various decoctions from this berry not only do not harm the body, as with a normal diet, but also strengthen the immune system.
2. Sleep normalization. Due to the melatonin content in cherry berries, compotes from them help to improve sleep. To a lesser extent, this is facilitated by pies and other dishes with cherries, since you should not gorge yourself before going to bed.
3. Improving memory. Train yourself to drink a glass of cherry compote every morning, this will greatly improve your concentration and memory.
4. Slowing down the aging process. Scientists have not come to an unambiguous point of view, but after some research, many biologists have concluded that both dried and fresh cherries contribute to the renewal of skin cells.

In addition to a large amount of minerals, cherries have an excellent taste. If your family has children, they will surely enjoy such a delicacy.

Dried cherries, the benefits and harms, read on.

There are many benefits of cherries listed here, but this red berry, both fresh and dried, can be harmful.What is the danger of your favorite cherry?

• people with diabetes mellitus;
• children under 1.5 - 2 years old;
• with diseases of the digestive system.

Cherries are high in glucose, so if you have high blood sugar, it is best to refrain from eating cherries.

How to dry pitted cherries further.

How to dry cherries at home

You can cook this type of dried fruit at home.

Drying and drying has some differences:

• you can dry fruits both with and without a bone, and for drying it must be removed;
• the dried fruit is completely devoid of moisture, the dried fruit remains slightly soft;
• Most curing recipes use sugar and precooking, which is never the case with drying.

1 - dried cherries; 2 - Dried cherries.

Variety selection

The most valuable qualities for fruits that will be dried or dried are firm flesh and small bones.

More often than others, the following varieties are chosen:

• Shubinka;
• Lyubskaya;
• Vladimirovskaya;
• Rastunya.

For processing, choose healthy and whole cherries in the phase of full ripeness.

Preparation of berries

First, you should sort out the cherries, cut off the stalks and rinse in cold water. After washing, you should remove excess moisture as much as possible, for which you first place the cherries in a sieve, and then lay them out on a paper towel. Then, if necessary, the bones are removed. This process can be facilitated by using a special device or it can be done with a regular safety pin. For curing, pitted cherries can be prepared in two ways.

Did you know? To decorate cocktails and desserts, cherries are discolored and compacted by soaking in a solution of sulfur dioxide and quicklime, then bleached with sodium chloride, kept in water and sodium bisulfate solution, and at the end immersed in sugar syrup and painted red or green.

In the first version, the product is weighed and covered with sugar in the following proportion:

• 350-450 g of sugar per 1 kg of sweet and sour cherries;
• 450-600 g of sugar per 1 kg of sour fruits.

The further algorithm of actions is as follows:

1. When the cherry gives juice (after 12-15 hours), the liquid is poured into a saucepan and put “on fire”.
2. After the juice has boiled, add the cherries and bring the mixture to a boil again.
3. After setting the minimum power of the burner, cook the mixture for 10 minutes.
4. After cooling, the liquid is decanted through a sieve.

A faster way involves the use of syrup and is as follows:

1. For 2 kg of fruit, you need a syrup of 700 ml of water and 700 g of sugar. In a saucepan, mix water and sugar, bring the syrup to a boil.
2. Put the cherries in handfuls in boiling syrup for 5 minutes, then transfer them with a slotted spoon to a sieve.
3. When the main liquid is drained, the product is transferred to a paper towel for maximum drying.

Drying and drying technology

You can cook dried fruits from cherries both naturally - in the sun, and using household appliances.

In an electric dryer

The exact instructions for a specific model may have their own characteristics, but the main course of work looks like this:

1. On pallets evenly, in one layer, lay out the fruits.
2. The appliance is covered with a lid.
3. The dryer is switched on with a temperature setting of + 55 ... + 70 ° C.
4. After the expiration of the time specified in the description of a specific model of the dryer, check the readiness of the product.
5. Cooked berries are cooled and packaged for storage.

Video: how to dry cherries (with pits)

Outdoors

Drying in the sun takes about 5 days, assuming hot sunny weather. You can spread the fruits on a baking sheet, tray or clean, dense cloth.
For this method, only whole pitted fruits are used.
Drying is carried out in the daytime, and after sunset, the product should be moved into the house so that the fruits do not gain moisture again.

We recommend that you learn how to plant cherries in the fall.

Drying is rarely done outdoors, as the addition of sugar greatly increases the fruit's attractiveness to insects.

In the oven

You can dry and dry in the oven.
For drying, the pitted cherries are placed on a baking sheet covered with parchment and placed in an oven at a temperature of + 70 ° C. It is advisable to turn the berries every hour to ensure uniform heating, as well as to control the degree of doneness.
The process will take about 9 hours, during which the oven door must be ajar.

Pitted cherries can also be dried in the oven, in this case the processing time will increase at least 2 times. When drying, follow the same scheme and constantly monitor readiness to avoid overdrying.

How to properly store dried carrots

I store the dry product in a well-ventilated place in a tightly closed container. Based on my own experience, I compiled a table with the rules and shelf life of a dried vegetable.

I like not like

Properly dried carrots take up little space

If you prefer dried fruits to vegetables, I recommend taking a look at how to store cherries at home, you can cook delicious compotes all year round.

Choosing where is the best place to store dried carrots and carrots together

Dear readers, let's together choose where to store dried carrots?

Glass jar with screw cap

Overall score
3

2
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+

5

Metal tea container with a lid

Overall score
2

3
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+

5

Cloth pouch

Overall score
2

1
–

+

3

Photo gallery of drying carrots at home

darspices
kingspice_ru
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thefoodlady
tigrus_eco_sweets
moyaleda
fruktiki_sweet_chips_rnd
liliyamalieva
crispy_kz
irina__markelova

To summarize

Friends, I will summarize what has been said.

• It is better to dry late varieties of vegetables.
• Before the procedure, I must blanch for 15-20 minutes.
• In the sun and on paper - long ways.
• I store dried carrots in a dark place with normal humidity for up to a year.

Dear readers, our acquaintance with the rules of drying and storing healthy vegetables has ended. I propose to take part in the test on the topic of the article. So you can check and consolidate the knowledge gained.

Test yourself: do you know how to dry carrots?

The main thing is not to forget the heat treatment before drying and cut correctly. Dried vegetables must be stored at a certain humidity and temperature.

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Composition and benefits of apple drying

Dried apples contain:

• vitamins K, B and E;
• ascorbic and other acids;
• selenium;
• magnesium;
• iodine;
• zinc;
• iron and other substances necessary for the body.

Dried apples have a positive effect on the entire body. Dried fruits also contain fiber, which stimulates the intestines.

Consuming dried apples contributes to:

• restoration of energy reserves;
• improving the appearance of hair and nails;
• prevent the development of cardiovascular diseases;
• normalize brain function;
• prevent the development of senile dementia.

Such dried fruits are used in the preparation of homemade face masks. The substances contained in dried apples tone the skin and stimulate cell renewal.

Mineral

The mineral composition of dried fruits cleanses the blood, normalizes the work of the heart and blood vessels, restores metabolic processes and maintains hormonal balance.

Organic acids

Tartaric, ascorbic, chlorogenic and other organic acids normalize the acid-base balance, thereby strengthening the immune system.

Sugar

Apples contain so much sugar that after eating one fruit, you feel full. Therefore, dried foods are used during the diet.

Storage recommendations for dried apricots

When you need dried apricots to be soft, they should not be overdried.

You also cannot store dried apricots:

1. in a room with low humidity;
2. a leaky closed container;
3. in high temperature conditions.

Each type of dried fruit is saved separately. Only fruits of the same type and degree of drying should be in one container. Storing different dried fruits together will cause the odors to mix and the products will lose their quality. This is especially true for fruits with a bright specific smell, such as prunes.

Before using dried apricots, they are washed well in warm water.

After that, dried apricots are washed again in running water and poured over with boiling water.

For long-term storage in the freezer, dried apricots are laid out in small portions so that you can use them without residue. Repeated freezing cannot be carried out, and it is a shame to throw away the most valuable product.

Proper storage of compote

In the old days, the modern drink was called uzvar, and its current name came to us from France. But whatever name this drink has, at all times it was made according to the same principle, receiving a decoction of berries or fruits.

Depending on the season, uzvars are made from berries such as cherries, cherries, grapes, currants and strawberries, as well as fruits (plum, peach, apricot, apples and pears).

The higher the temperature, the faster the broth will start to deteriorate. The maximum storage temperature should not exceed + 14 ° С. And at room temperature, the drink will begin to sour after 5 hours.

Uzvar is poured into glass or plastic containers when it cools down and placed in a cool place. It is better to take new plastic bottles and not reuse. Even in well-washed bottles, the drink will turn sour faster.

But for freezing, it is preferable to use plastic. Such material tolerates freezing better than glass, which can burst in the freezer. You can store compote frozen for up to six months.

A few storage tips

• An open jar with canned compote is stored on the refrigerator shelf for no more than 2 days.
• Drinks made from fruits or berries, which are boiled in summer for consumption, and not for preservation, should not be prepared in large volumes. The shelf life of such a decoction is limited to 1 - 2 days. After that, bacteria begin to develop in it, which will lead to fermentation and acidification.
• The shelf life of compote largely depends on what kind of fruit it is cooked from. Pitted drinks such as cherries have a shorter shelf life.
• On a refrigerator shelf in a glass container with a lid, the drink will remain fresh for up to two days.
• If the drink shows signs of fermentation (bubbles will form on its surface), it can no longer be consumed. In this case, it is poured out or left to make wine.

Drying in a Russian oven

The method is very effective, but not suitable for everyone.
... The workpiece begins to dry about an hour and a half after the end of the furnace. Check the temperature. If the water droplets evaporate quickly, but do not boil, you can start harvesting. The floor of the oven is well swept.

Raw materials are laid out on sieves or pallets with legs. The bottom can be covered with straw. Loosely cover the damper and the chimney draft. As moisture evaporates from the berries, the shutter is gradually closed. By the end of drying, the chimney is almost completely closed. The whole process usually takes 10-12 hours.

The main advantages of dried cherries, regardless of the way they are harvested, are long shelf life, excellent taste and aroma.

If there is no dehydrator

You can make dried cherries at home and in the sun. To do this, you need to prepare the berries as described above and leave them on trays in a sunny place for 2 to 4 days. You should place the cherries higher off the ground to keep them dry. Be sure to cover it with gauze to avoid attracting birds.

Once the berries are completely dry, place them in the oven, preheated to 70 degrees, for about 30 minutes (to kill any insects that come in during drying).

After the cherries are dry, let the berries cool at room temperature for about an hour before packing. Then store the product in airtight containers or sealed bags.

After packing, observe the jars or containers for the first week. If you notice any signs of moisture forming on the inside, it means the berries are not completely dry and will not keep well (mold is likely to form). Remove cherries and oven dry some more.

These berries can be eaten just like that, but they look and feel good in baked goods and as a topping for ice cream, yogurt, etc. Most recipes that require raisins, according to reviews, work well with dried cherries, so you can try making one. replacement.

Cherries May Lower Cholesterol Levels

Cherries contain high levels of pectin, a dietary fiber often found in fruits. Research suggests that pectin can lower bad cholesterol levels.

On the other hand, cherries contain high levels of a compound called beta-glucosidase, which is believed to reduce the likelihood of degenerative diseases.

Cherry anthocyanidins have been shown to inhibit the activity of xanthine oxidase, an enzyme that plays an important role in the production of uric acid, which helps treat gout. In addition, the antioxidant activity of anthocyanidins in cherries was found to be stronger than that of vitamin E in the same amounts, and it is very beneficial in relieving muscle soreness after intense exercise.

It has been suggested that daily intake of anthocyanins may also play a role in the prevention of hypertension and hypercholesterolemia, most likely due to their anti-inflammatory properties. The antioxidants in cherries have the potential to lower blood sugar levels by increasing the body's natural insulin production.

The main methods and terms of storage at home

The methods of saving cherries completely depend on what the further use of the berries will be. Sweet cherries are ideal for homemade preparations.

How to keep fresh in the refrigerator

Often fresh cherries, when stored on the bottom shelf of the refrigerator, begin to rot or dry out. This is due to violation of storage rules. Sweet cherry is a juicy berry crop that requires special care after harvest. Washed fruits are stored at temperatures from 0 to + 1 degrees. Lower temperatures cause loss of density and juiciness.

For storage, take plastic containers, glass containers. Cover them with paper or cloth towels to prevent drying out. The best option is called storage on the refrigerator shelf, which is located under the freezer.

In the freezer

The freezing method is used to preserve cherries for the winter. It consists of several stages:

1. Sorted, washed and dried berries are scattered on a tray or baking sheet in one layer and set to freeze.
2. After 2-3 hours, the fruits are taken out, poured into plastic bags with clips and removed for permanent storage.

How to dry properly

All varieties of cherries are suitable for home drying. Snacks are used in winter as dried fruits, added to baked goods or desserts without heat treatment.

Dried and dried cherries are prepared using an electric dryer. Both processes have similar stages in the preparation of berries:

• the berries are washed, dried;
• pull out the bones by cutting into halves;
• sent to the refrigerator overnight.

For drying, the halves are laid out on the bottom of the electric dryer and dried until a characteristic shade appears. For drying, cherries are boiled in sugar syrup until soft, then sent to an electric dryer.

Drying time depends on the characteristics of the technique. Some housewives use ovens to dry. In this case, the drying time can last about 20 hours, and the temperature should not exceed 65 degrees.Many people practice drying outdoors. This method takes time and patience.

Conservation

Canned cherries have a recognizable taste and aroma. Damaged, non-whole fruits are suitable for processing. For compotes, only whole fruits are used.

Jam

The jam is made from berries with or without seeds. Many cherry jam lovers claim that the seeds retain the unique taste and aroma of berries throughout the winter.

For a simple classic recipe, take 2 kilograms of ripe cherries, 2 kilograms of sugar, citric acid.

The fruits are pitted, covered with sugar. The mixture is left overnight to release the cherry juice. After that, the mixture is brought to a boil, boiled for some time with the setting of the minimum temperature.

Pitted jam is made from whole, undamaged fruits. They are washed and dried. Sugar syrup is prepared from sugar and water, to which prepared berries are poured. The workpiece is boiled until the fruits are softened. Then the mixture is cooled, after which the boiling is repeated.

Puree

For the preparation of puree, the berries are freed from the seeds. Then twisted in a meat grinder or smashed with a blender. Cherry puree is prepared to add to the diet of young children. At the same time, a minimum amount of sugar is added and is not left for further storage.

Compote

Cherry compotes can be one-component or with the addition of other berries or fruits.

For the preparation of compotes, only whole, even berries are taken. For 1 kilogram of berries, you will need about 2 liters of water, 250 grams of sugar.

Washed cherries are poured onto the bottom of the prepared glass jars. Sweet syrup is made from water and sugar. The syrup is poured over the berries. Banks are closed, additionally sterilized. Canned food of this type can be stored for about 2 years.

For the preparation of assorted compotes, it is customary to combine cherries with several varieties of fruits and berries:

• cherries;
• gooseberry;
• raspberries;
• halves or quarters of apples;
• halves of sour plums.

Thanks to the cherries, the assorted compotes acquire a beautiful rich color.

Jam

Cherry jam is boiled using gelatin. Ingredients:

• cherry - 1.1 kilograms;
• gelatin - 30 grams;
• sugar - 700 grams;
• water, citric acid.

Gelatin is poured with cold water and left until the crystals are completely dissolved or the plates swell. The fruits are freed from seeds, processed in a meat grinder or with a blender, and covered with sugar. Then boil until the sugar crystals disappear completely. Cook for about 15 minutes. The swollen gelatin is then added. The mixture with gelatin is boiled until boiling, but not boiled. Hot jam is poured into prepared containers. As it cools, it will freeze.