The easiest and most versatile way to extend the shelf life of blanks for the winter is to add citric acid. This is a universal preservative for compotes, in which it will not be possible to simply pour vinegar. I tell you more about a specific example with a cherry.
Ingredients
- Cherry - 1 kg
- Citric acid - 1 tsp.
- Sugar - 300 g
- Water - 5 l
Step-by-step cooking recipe
Wash the cherries and arrange them in sterilized jars.
Cover it with sugar and pour boiling water over it. Cover with a lid and leave for 7 minutes.
Drain the syrup and boil it again.
Pour citric acid into the jars, pour the syrup and roll up.
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