How long does cherry compote with pits last? shelf life of compote?

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about the shelf life of homemade cherry jam with pits. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

Jam is a traditional delicacy for children and adults during the cold season.

Does this product have an expiration date, what does it depend on, which lids are preferable, and how long can uncorked jam be stored in the refrigerator?

We will also talk about the shelf life of cherry jam with pits in the article.

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Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

What is the shelf life of churchkhela? Find out about this from our article.

How to store cherries

Garden cherries, in addition to their amazing taste, also have a number of beneficial properties, thanks to which they are considered medicinal berries.
It contains a large amount of vitamin C, in addition, it contains antioxidants that help lower cholesterol levels and keep the body in good shape at any time of the year.

But not only cherry berries are considered beneficial - the leaves also contain elements used in medicine and the manufacture of medicines. And experienced housewives have long learned to put cherry tree leaves into marinades and pickles - this helps the food stay fresh longer.

The disadvantage of this berry is that it ripens quite quickly, but its shelf life is very short, since its structure is soft

It is important to know special techniques and rules in order to learn how to store cherries fresh.

The main thing you need to remember is that berries that do not have tails and are not fully ripe are stored longer. If you grow it on your site, then pick the crop in advance, before it is ripe. If you buy cherries in a store, take these parameters into account when choosing.

How to properly store cherries

There are many ways to do this.

https://youtube.com/watch?v=BvVtamuFyYs

Want to keep your berries fresh for a while? Under no circumstances use the bag right away - take a tray and arrange the cherries in one layer so that the berries do not crush each other. Do not wash it, as excess moisture will only damage the fruit. When the berries are frozen, you can pour them into a bag, but make sure that the juice does not release.

When fresh cherries are dried, all their beneficial properties remain with them, so do not be afraid to dry the berries for the winter.

If you want longer storage - until the next harvest, then do not be afraid to make preparations: canning, pouring syrup, making compote and jam.

How to store fresh cherries

Fresh cherries can maintain this state for a week. The main condition is that it must be dry and without damage. Select good berries, not wrinkled or cracked.

The fruits should be washed only before consumption, since the natural film can protect the berries.

If you bought or picked a cherry, and it turned out to be a little unripe, this is only a plus, because in this case it will be stored not for 6-7 days, but for up to 12 days.

How to store dried cherries

Have you decided to store dried cherries for the winter? First of all, rinse it thoroughly and remove the seeds. Place the processed berries on a baking sheet and place it in the oven.

Since vitamin C evaporates from berries at high temperatures, you should not turn on too hot a mode - 55 degrees will be enough.

Berries are stored in glass jars or sealed bags. Don't forget about tight lids. Dried cherries are best stored in linen bags - they allow air to pass through and help maintain the darkness that the berries need for storage. The place should be cool - a pantry or basement. In this case, you can enjoy your favorite product even in winter.

How to store cherries in the freezer

In special warehouses where cherries are stored on an industrial scale, there is equipment that allows them to be frozen and maintained in the required conditions constantly. At home, we don’t have the opportunity for this, so we developed our own little rules.

A simple refrigerator, although not industrial and specialized, can still help in our business. You can freeze cherries for the winter in the freezer on any scale, if space allows.

It is important to know whether you will store the cherries with the pit or remove them. Remember that the seed helps retain the juice inside the berry, so even after freezing it will be juicy, sweet and fresh

Remember: if you give the berries space while freezing, they will not stick together and will keep well all winter.

Do not freeze the product in large portions. Divide into small packets equal to one serving. This is convenient, because after defrosting, cherries lose their beneficial properties, and it is better to defrost them gradually, little by little.

How to choose cherries

Before storing cherries, you should first choose the right one. The main thing to use correctly is to choose dark berries, they will definitely be tasty and sweet, as well as healthy.

Give preference to slightly unripe berries without damage or dents. If possible, taste and smell the berries. Suitable berries have a pleasant sweet taste and aroma, without any mold or fermented fruit. Berries that are soft, sticky and slimy to the touch are not suitable for long-term storage.

When choosing cherries, give preference to berries with a green stalk. These are the berries that will be stored for the longest possible time.

How to choose a quality product

When purchasing dried fruits, pay special attention to their appearance. Many are misled by the bright color and glossy surface of dried fruits.

But their appetizing appearance is not at all an indicator of quality. And the content of useful substances in such a product may even raise doubts.

Many manufacturers treat dried fruits with various substances to give them a marketable appearance. With their help, you can get bright, amber-colored dried apricots and raisins with a shiny, beautiful surface. Which, moreover, have a very pleasant, persistent, unnatural aroma.

To avoid buying a healthy product treated with sulfur and glycerin, you should choose dried fruits with a matte surface. This is an indicator that they are natural. After all, during the drying process, almost all the moisture evaporates, which means there can be no shine.

Naturally dried dried apricots have a dark shade, sometimes with a grayish coating. And sometimes a not-so-appetizing brown color. But if it is bright, orange, it is the result of exposure to chemical dyes.
The prunes, which have a brownish tint, were probably in boiling water. This means that it is no longer so useful. A shiny surface is evidence of treatment with wax or glycerin. At best - vegetable oil.
Real raisins should be brown if they are made from light grape varieties. Dark grapes produce black raisins, sometimes with a bluish tint.

Fruits that have been dried under natural conditions are not very presentable in appearance and have a natural, dull aroma. These dried fruits are truly healthy because they contain vitamins and essential microelements, unlike those that contain a set of preservatives, stabilizers, dyes and flavors.

Bones: what to eat them with

Many people like to remove the core - the kernels - from the pits of peaches or apricots. However, not everyone knows that there is danger in this activity. These seemingly harmless seeds contain hydrocyanic acid.

This is how nature intended it and the hydrocyanic acid in the seeds is a natural compound. And as long as the seed is dry and intact, this acid behaves quietly and is not dangerous. But as soon as these conditions change, chemical processes are immediately activated. Thanks to them, hydrocyanic acid is released.

For example, under the influence of moisture, prussic acid is released from the seeds of plants of the Rosaceae family - cherries, sweet cherries, plums, apples, as well as apricots, peach, rowan, and from the kernels of bitter almonds.

There is no hydrocyanic acid in grape seeds

Grapes belong to the grape family. And it, unlike the Rosaceae family, does not release hydrocyanic acid from its seeds. Therefore, grapes have long been used in winemaking and very successfully. In any case, no hydrocyanic acid poisoning from drinking grape wine was detected.

Which bones are the most dangerous?

In peeled seeds, the specific gravity of amygdalin, the main participant in the release of the toxin, is:

2.5-3% - bitter almonds, 2-3% - peach, 1-1.8% - apricot, 0.96% - plum, 0.82 - cherries, 0.6% - apples.

As you can see, the least amount of hydrocyanic acid is in apple seeds. The risk of poisoning an apple by eating it with its seeds is several times less than from bitter almonds.

The lethal dose for humans is 50 mg. To get it, you need to eat:

— 50 cherry and peach kernels, or
- 200 apple seeds, or
- 40 kernels of bitter almonds, or
- 100 apricots.

Consequently, apple seeds contain the least amount of hydrocyanic acid. The risk of poisoning an apple by eating it with its seeds is 4–5 times less than from bitter almonds.

Frozen fruits and berries should not be stored for more than a year. Since during long-term storage, hydrocyanic acid is released, as with rapid defrosting of fruit.

Interesting experiment

Sugar is an antidote to hydrocyanic acid

Cherry compote was poured into one container (the cherries in it, of course, had pits). In the other - a tincture of cherries, also with pits.

Purpose of the experiment: it was necessary to determine whether it is true that the compote and the tincture contain hydrocyanic acid. Special test strips, changing color, were supposed to confirm the presence of hydrocyanic acid.

The strip dipped in cherry compote did not change color. This means that there was no hydrocyanic acid in the compote.

But in the cherry tincture, the strip turned blue, revealing the presence of hydrocyanic acid in it.

Conclusion: not all cherry products prepared with pits contain hydrocyanic acid.

How is cherry compote different from tincture?

The compote was heat treated. At temperatures above 75 degrees, toxic substances are destroyed. In the tincture, which was not subjected to heat treatment, this destruction did not occur. And hydrocyanic acid appeared in it, and in a fairly high concentration. Conclusion: jam and compote can be cooked with seeds - temperature and sugar will protect them. But you can’t make cherry tincture with pits.

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What follows from all that has been said?

There is no need to overuse apricot and peach kernels, and other representatives of the Rosaceae family.
It is advisable to prepare jams, jams, compotes, wine after removing the seeds.
And if you get down to business, then don’t skimp on sugar. The exception is grapes.

Following these simple recommendations will help keep you and your loved ones healthy.

10 signs of hydrocyanic acid poisoning

Coloration of the skin and mucous membranes in a bright pink color.
The poisoned person smells of bitter almonds.
Bitterness and a metallic taste appear in the mouth. Tickle in the throat.
Nausea, diarrhea, vomiting.
The pulse quickens, pressing pain appears in the chest. Later the pulse becomes rare.
Breathing quickens.
Dizziness, headaches,
Unsteady gait.
The mouth becomes numb, the pupils dilate.
Consciousness is impaired. Convulsions appear. Death.

When the soul sings, then things get better

A little yeast, even sugar is not necessary, and let it continue

Samtrest is sometimes better than purchased.

Many people believe that cherry compote cannot be stored for a long time due to the fact that its pits contain senic acid. An experiment was conducted: canned cherry compote with pits was poured into one flask, and cherry tincture, also with pits, was poured into the other. The purpose of the experiment: to determine whether these products actually contain hydrocyanic acid. There were special test strips that, when adding sulfuric acid to flasks, should show whether the flasks with compote and tincture contained hydrocyanic acid. Sulfuric acid acts as a catalyst for a chemical reaction. Test strips were immersed in solutions.

Myths and facts

It is a misconception that hydrocyanic acid smells like almonds.
This is what the ancient pharmacists decided. They noticed the smell when they obtained a weak solution of hydrocyanic acid from almond kernels by distillation. Yes, during the distillation the smell of bitter almonds appeared, but it had nothing to do with hydrogen cyanide. The fact is that benzaldehyde is also distilled with water vapor. This is what gives the smell of almond bitterness. And hydrogen cyanide itself smells less pleasant - its smell is heavy.
The French first used hydrocyanic acid as a toxic agent in warfare in 1916.
Hydrocyanic acid was used by the Nazis. They included it as the main component in the drug Zyklon B, notorious for its use during the Second World War in concentration camps.
Hydrocyanic acid is not only a strong poison. Hydrocyanic acid is used in many industries. For example, in electroplating, gilding and silvering. And also in the production of aromatic substances, rubber, organic glass.

Watch the video on this material at the end.

How to close cherry compote

During the harvest season, many housewives rush to stock up on vitamins and prepare a variety of desserts and drinks for the whole year. However, almost all cherry recipes for the winter involve a labor-intensive and time-consuming step - sterilization of the container. It not only increases the shelf life of products, but also prevents spoilage. Modern housewives have learned a simple and quick way to prepare sweet drinks for future use without sterilization.

If the workpiece is prepared with sterilization, then the best option for it would be liter jars. If you prefer a quick method of canning without steaming the container, you can use 3- or 2-liter jars. For any cooking method, wash the dishes well and clean them with soda. For a quality drink, choose large, ripe fruits. Do not store the berries after picking to avoid making wine. Before starting cooking, carefully inspect the raw materials, discard all wrinkled, rotten and damaged berries. Don't forget to rinse food before cooking.

Recipe for a thick drink with sterilization:

Wash and sterilize 0.5 liter jars.
Fill the bowl to the top with pre-prepared fruits.
Pour the raw material with cranberry juice.
Roll up the jars in the traditional way.

What is needed to prepare the product without sterilization:

sugar – 300 g;
fresh berries - 0.5 liter jar, filled to the top.

Prepare the raw materials.
Fill the jars a quarter or half full with raw materials.
Fill the containers with boiling water, after which it is drained. The process is repeated twice.
Add sugar, pour syrup, close the jars with lids.

Fragrant cherry compote for the winter: quick recipes for 3 l, 2 l and 1 l jars

How to make cherries in your own juice without sterilization in a slow cooker: For cooking, you should use berries of increased ripeness. Ripe fruits will give more juice; In terms of size, it is better to use large berries; If the berry is wormy, then it is advisable to keep it in a salty solution. All pests will quickly come to the surface of the solution; The seeds should be removed using a pin or a special device so that the pulp remains intact; First, it is better to cover the pitted cherries with sugar and let them stand for an hour, so that during this time they give more juice; Ready cherries can be used for fillings in pies, buns, for making compotes, jelly, dumplings and various desserts. Moreover, preparing it will not be difficult. The main thing is more patience and strict adherence to the recipe, then in winter you will be able to eat almost fresh cherries! Cherries in their own juice are an excellent preparation. It is perfect for pies and dumplings. In addition, you will have the opportunity to prepare an excellent compote or simply eat this wonderful berry fresh in the winter. Cherry preparations can be made very quickly, and most importantly, without the use of any preservatives.

Plum compote for the winter

Plum compote is very easy to prepare for future use, and plums of different varieties are usually suitable for it. Plums for compote should be ripe or even slightly unripe

, but in no case overripe, otherwise, instead of a tasty drink, you can get an unappetizing puree-like mass.

Plum compote for the winter is usually prepared from berries with seeds

, but you should always remember that such compote can be drunk no longer than 1 year after closing. The fact is that with a longer storage period, the hydrocyanic acid contained in plum pits begins to penetrate into the compote, and this makes it unsuitable for consumption.

So, plums have been selected for compote for the winter. But besides them you will also need sugar

. Its quantity is calculated based on the sweetness of the plums themselves, but on average about 1 kg of sugar is required per 1 kg of berries. It is usually not necessary to additionally acidify the plum compote, because plums themselves are sour, but if you wish, you can add a little citric acid or, even better, cherry plum to the compote.

What determines the shelf life?

Jam, like any other product, will have high-quality taste and benefits only under the correct storage conditions , which are regulated by GOST R 53118-2008.

Even if it is prepared correctly and strictly according to the recipe, failure to observe the expiration date will spoil it and turn it into a harmful mess.

The shelf life of any jam depends on the following factors :

amount of added sugar;
boiling time;
type of container in which the dessert is stored and method of sealing;
storage location and temperature.

Sugar is added to jam not only to add sweetness to the dish, but also as the main preservative ; in many recipes it is recommended to add about 1 kg of sugar per 1 kg of berries.

If you cook the berry mixture not just once, but several times, bringing it to a boil, then the shelf life of the jam will last longer.

If the dish was boiled only once, then it should be stored for no more than 1 year .

A big role in the safety of the product is played by its tightness and lid .

Thus, the highest quality is considered to be a metal lid with an elastic band, which helps close the jar tightly, and sealing it with a key ensures complete tightness.

In general, the shelf life of cherry and any other berry jam is about 2 years , but it is advisable to use it before a year.

Read here what the shelf life of churchkhela is and what affects its safety.

How to store compote for a child

Compote is the first drink for children, because for a baby, water is tasteless, juice is too risky, and a weak compote is what is needed. Every mother tries to preserve all the vitamins of fruits and berries in compote so that it is not only tasty, but also healthy for her baby. The main rule in preparing compote is that fruits and berries should be cooked for as little time as possible. Fresh or frozen ingredients are dipped into boiling water, and after boiling and adding sugar, cook for 1-2 minutes, no more.

For a child, it is recommended to cook fresh compote every time. Even in the refrigerator, you cannot leave compote in a bottle if the baby has not finished it, since the process of bacterial growth has already begun there. If you really need to save the compote for a child (say, in order to take it with you on a trip), then you need to pour it into a sterilized glass container and put it in the refrigerator.

You can reheat the compote only once. Children should not cook compotes from cherries, plums or apricots with pits; they are first removed.

Canned compotes are also not suitable for small children.

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Storing compote for children

A berry or fruit decoction prepared according to all the rules, diluted and strained, is given to infants instead of water. This drink contains vitamins and is good for the baby. But in order to preserve the beneficial qualities of fruits as much as possible, they do not need to be exposed to high temperatures for a long time.

It doesn’t matter what kind of fruit the compote is made from: fresh, frozen or dried fruit. You need to put them in boiling water and keep them there for no more than 2 minutes. Then you can add sugar and remove the drink from the stove.

Your baby needs to make compotes fresh every time. The broth begins to deteriorate even at low temperatures after very little time. It is best to pour as much drink into the bottle as the baby can drink at one time.

In extreme cases, for example, for a trip, the compote can be poured into a sterile glass container and kept on the refrigerator shelf until the required time.

Children's drinks are brewed only from seedless fruits. You should also not give canned compotes to infants.

Knowing how to store compote, you can cook it at any time of the year, and there will always be a fresh aromatic drink on the table, which in any case is healthier than juices from the store.

Question answer

My friend and I argued, she says that compote or jam made from berries with seeds can be stored as long as you like, because they are sterilized. But I don’t agree; harmful substances can still appear in such home-canned food. Which one of us is right? Maria SHARKOVA.

Excessively long storage of canned food is undesirable; even under normal conditions, slow chemical interactions occur in canned foods. Therefore, the safe shelf life for compotes and jams made from stone fruits, including cherries, is two years.

Prepared by Tamara DYMOVA.

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Dried berries

Before drying, the fruits are sorted, leaving only the highest quality ones, undamaged by insects and rot. It is advisable to remove the pits from the cherries.

The berries are distributed on a baking sheet and kept in the oven, preheated to +40°C -+55°C until ready. If it is possible to use the convection function, it is advisable to do this during the drying process.
The oven door should be slightly open to allow steam to escape.
Cherries should not be overheated above +55°C so that the vitamin C contained in it does not begin to deteriorate.

Those using an electric dryer should follow the manufacturer's instructions.

After drying, the berries are kept for 3-4 days in tightly closed containers made of wood or cardboard. This is done to equalize the moisture level of the berries.

How long you can store dried cherries depends on the specific conditions and quality of the raw materials. But the average shelf life is 12 months. Dried berries should be kept in closed glass containers or linen bags.

Cooking tips

To get maximum benefit and enjoyment, you need to apply some tricks:

in winter, when there are no fresh berries, you can make a drink from dried or frozen cherries;
You cannot boil the compote for a long time - after boiling, you need to reduce the heat, boil the liquid for about 5 minutes and turn it off. After cooling, the drink will infuse and will be aromatic and tasty;
You need to use only ripe, but not overripe berries. It is better not to store them before cooking, but to process them immediately;
Large and dark berries make the most delicious product;
compotes made from several ingredients are richer in taste and benefits. Cherries can be combined with strawberries or wild strawberries, lemon or orange, currants, apricots, grapes, plums, peaches and other fruits;
In addition to fruits, you can add mint or lemon balm, cinnamon, vanilla, thyme, allspice and other spices to the drink, which will improve the taste and enhance the benefits.

Find out also about the peculiarities of using cherry jam.

How to properly store the product?

The cellar is suitable for preserving jams if it maintains a stable temperature and is dry.

Under such conditions, 2-3 years is a very realistic period during which the product rolled up in jars was completely suitable for consumption.

The house is always cooler than in a city apartment, but even in the apartment there is a corner remote from the kitchen (better if it is a pantry), in which there is no sunlight, and the temperature is approximately stable all year round.

There is just the right place to find a sealed container with jam. If the mezzanine or pantry is located directly next to the kitchen, then do not stand in these hot places that are susceptible to condensation due to moisture evaporating during cooking.

An open, unglazed balcony is generally not suitable for long-term storage of jam, and even a glazed loggia (or balcony) does not provide approximately the same temperature level. Temperature changes are precisely the most harmful factor that harms the preservation of jams.

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The fact is that a sharp change in temperature contributes to the crystallization of sugar, in this case they say that the product has become candied.

If the jars freeze, the glass will burst when defrosted. You can keep the product on the balcony for a month or two, but no more.

You can learn what to do if the jam is candied from the video:

cherry compote with pits shelf life

In the Garden-Vegetable Garden section to the question Gardeners! How long can you store cherry compote with pits? Compote 1 year 7 months. Can I use it? The best answer given by the author Nastya is Normal. I’ve had apricot here since the year before (it was a good harvest) and we use it well on holidays.

Of course you can! You're in luck! This is so delicious!

You can’t do it for more than one year, the seeds begin to secrete some kind of poison, I don’t remember exactly

more than a year is not recommended

Drink! In stores they generally pour chemicals, it’s definitely poison, the compote won’t do anything!

Natural cherry compote can be stored completely.

They fear that the seeds contain amygdalin, which decomposes to release hydrocyanic acid. This is all nonsense! Firstly, this very “terribly poisonous” amygdalin was used as a medicine about 100 years ago - either for constipation or diarrhea, I don’t remember - and was no longer used solely due to its low effectiveness. Secondly, your compote is cooked with sugar, and sugar serves as an antidote even in case of real poisoning with hydrocyanic acid - in case of severe poisoning, glucose is administered intravenously, and it binds cyanide into a non-toxic adduct (cyanohydrin). Hydrocyanic acid is a chemical agent (albeit relatively safe compared to other modern chemical agents), so I was taught first aid measures as a chemical engineer.

We once stored compote for 5 years) And no matter what, no one got poisoned)

This is dangerous. There is prussic acid in the seeds.

Yes, throw it away already, the compote is almost 2 years old, I would throw it away

You're in luck! My son-in-law simply sweeps away compotes! There will be no compote. If there is no mold on the surface.

drink, don’t worry about the poison, it’s some kind of nonsense, you can store all five only if the lid on the jar does not swell

Nothing will happen - don’t be afraid, don’t get poisoned))

To get poisoned by prussic acid, you have to eat the kernels from the seeds of an entire cherry orchard!

We don't have time to have only 3 trees left

Some kind of poison, hydrocyanic acid, whatever they write. but only a few will suggest a smart one.

to start. cyanide is easily decomposed by sugar (if it weren’t for this, Rasputin would have died in a second. And so, an illiterate officer put potassium cyanide in his cakes, so he didn’t die right away), there’s a lot of it in the compote. In short, before the lid disappears, store and drink. it will taste better over the years.

How long does cherry compote with pits last? What is the shelf life of compote?

Does cherry compote with pits release hydrocyanic acid during long-term storage?

What is the shelf life of cherry compote?

Is it dangerous to use cherry compotes prepared in previous years?

There is often talk about hydrocyanic acid in compotes with seeds. Whether she is there or not. I remember well that compotes with cherries rarely lasted until they were two years old. However, like cherry jam with pits. There were no poisonings. But maybe the dose of hydrocyanic acid was still small, but was it? I searched the web for material on this topic. For those interested, you can read in detail here

As you can see, products that have not undergone heat treatment pose a danger. That is, liqueurs made from berries with seeds.

For me, this is still an open question: do cherry compote release toxic substances from the seeds?

I often hear that cherry jam can be stored for several years, but rolled compotes cannot be stored, because... Hydrocyanic acid is released from cherry seeds. We ourselves only risked drinking compotes that were two years old.

Fear was caused by an incident when, after drinking cherry compote (which, however, stood open in the refrigerator for five days), my grandparents were evacuated to an infectious diseases hospital with severe poisoning. No one wanted to establish the cause of the poisoning. But I still have suspicions about the cherry compote.

So, I hoped to dispel them with the help of the Big Question.

I understand that if there is even a minimal chance of being poisoned by such a compote (and it exists), then it is better not to eat compote that has been stored for more than a year. I personally was once poisoned by cherry compote with pits, because I didn’t know that it could be dangerous.

Of course, hydrocyanic acid is released. I once poisoned myself with such compote. Even this was not compote in the usual sense, but a lot of cherries, almost covered with compote. I WAS VERY ILL. Now I don’t cover pitted cherries at all.

It was apparently kept by my grandmother for several years. So I don’t recommend storing it for more than a year.

You can often find information about how harmful it is to store products with cherries (compote, jam) for a long period, if the cherries have a pit. Everything is connected with hydrocyanic acid, which is formed from amygdalin inside the bone. And hydrocyanic acid is toxic to the body.

If such a compote of cherries with pits has stood for one year, then nothing bad will probably happen to it. What if more time passes?

There is evidence that it is not recommended to consume products with cherries - compote or cherry jam for more than two to three years, because hydrocyanic acid begins to accumulate. Although, in order to be poisoned by hydrocyanic acid, how long should compote or cherry jam be stored, five years? It does not appear immediately in large quantities, but only over time.

I think it’s okay if the compote was stored for one year or even two years. Only another question arises: will it taste as good as fresh compote, that is, this season? Year after year, the taste and properties of cherries and their usefulness decrease. You can also use compote that has stood for two years, but it’s better to make fresh preparations, and the old compote is no longer needed. It is not as tasty, fresh and nutritious.

Storing canned compotes

There is no need to create special conditions for storing canned compote. Sealed jars can remain usable for quite a long time. The basic rule for storing preserved food is to avoid direct sunlight. You shouldn’t keep the stewed fruit with compote in the refrigerator either. Preservation tolerates storage well in a place where the temperature does not rise above +20°C and does not fall below +5°C.

When storing canned compote, large temperature fluctuations and exposure to bright light should not be allowed.
It is not advisable to keep compote in a place such as a kitchen cabinet. The hot air coming from the stove can cause the lids on the jars to bulge.
The best places for storing preserves are considered to be basements, cellars, cool pantries and insulated loggias with closed cabinets with shelves.
The shelf life of canned compote does not exceed 2 years.
Compotes made from fruits that still have seeds in them are stored for up to 1 year, as they can release toxic substances (hydrocyanic acid). Do not endanger your health and the health of your loved ones! Cherry compote with pits that has stood for more than a year should be thrown away.
Canned decoctions of seedless fruits under certain conditions can remain suitable for consumption even after 3 years of storage. But it is better not to store preserved food for more than 2 years.
Sometimes in compotes or juices based on grape berries you can see gray particles - cream of tartar. This substance is non-toxic and does not pose a health threat. Such drinks are simply filtered shortly before consumption.

Question answer

My friend and I argued, she says that compote or jam made from berries with seeds can be stored as long as you like, because they are sterilized. But I don’t agree; harmful substances can still appear in such home-canned food. Which one of us is right? Maria SHARKOVA.

Prepared by Tamara DYMOVA.

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Storage conditions for dried fruits

Those dried fruits that are in a damp, warm, unventilated place are most susceptible to destructive processes. They begin to rot or mold.
The storage temperature of dried fruits should be within +2°С -+10°С, and air humidity – 65 -75%. In addition, they should not be exposed to light, and the storage location should be well ventilated.
Blanks in glass containers and canvas bags can be kept in pantries and kitchen cabinets, located as far as possible from bright light, stoves and heating radiators.

Storing dried fruits in the refrigerator is not always suitable due to high humidity. Fruits with a higher degree of moisture (dried apricots, raisins, dates, prunes, dried peaches, etc.) can be kept in the lower part of the refrigerator in an airtight container. In such conditions, dried fruits can be stored for quite a long time. The fruits will retain their elasticity and will be securely hidden from insects.

Storage rules

In ancient times, the aromatic drink was called “uzvar”. The word “compote” came to Russia from sophisticated France. However, the method of preparing a tasty drink has not changed throughout its history. Depending on the time of year, compotes are made from fresh fruits (cherries, grapes, currants, strawberries and raspberries) or dried fruits.

Immediately after the drink has cooled, it is poured into sterile glass jars or plastic containers. The bottles must be new, since even in well-washed containers the broth will deteriorate faster. Plastic is also used for freezing, because glass can burst under the influence of subzero temperatures.

When frozen, freshly brewed compote will retain its beneficial properties for six months.

Recommendations

Eating spoiled foods is life-threatening and can lead to dire consequences.

In order to prevent your favorite drink from going sour, pay attention to the following recommendations

It is not advisable to cook fruit and berry compote in large quantities in the summer. It is enough to limit yourself to a medium saucepan. Otherwise, the remains of the healthy drink will have to be thrown away.
It is advisable to give young children fruit and berry infusions exclusively fresh. Until one year of age, babies should not drink fruit compotes with seeds or canned drinks.
The fermentation process is characterized by the appearance of small bubbles on the surface of the liquid. In this case, drinking the drink is strictly not recommended.

To learn how to prepare compote, watch the following video.

In order to cook compote, fresh, frozen or dried berries or fruits are suitable. This drink will bring much more benefits than any juice bought in a store. The juice contains various additives to increase shelf life, coloring agents and stabilizers. Therefore, if you make a choice, it is better to stop at making a fruit and berry decoction. Especially if this drink is intended for children. Homemade decoction does not contain preservatives, and therefore it cannot remain fresh for a long time even at low temperatures. But there are rules here, subject to which you can store compote in the apartment for quite a long time.

Deadlines

Let's take a closer look at the various storage options.

At room temperature

The minimum storage time for compote is at room temperature. On the kitchen table, the compote will begin to sour after 5-7 hours. However, its “term” can be extended, taking into account the following recommendations:

as soon as the broth has cooled, it is poured into a clean container (preferably ceramic);
the decanter is placed in a spacious container with cold water and sent to the cellar - the room for storing compote should be dark and cool;
The liquid in which the jug of the drink is stored must be changed or ice must be added to it first.

Top articles: Useful tips: how to store strawberries

In a refrigerator

Fruit and berry decoction is stored in the refrigerator for no more than 2 days (at 2-6 degrees Celsius). In winter, the drink can also be placed on the loggia/balcony. If the remnants of the healthy drink still remain, then on the 3rd day the broth must be thoroughly boiled and consumed.

Also, the shelf life of the drink depends on the ingredients. For example, a popular dried fruit compote will “last” up to 4 days at a temperature of +10-15 degrees. The healthy drink is brewed all year round. It is rich in vital vitamins and microelements and is recommended for use by young children and older people.

After 1-2 days, a decoction of dried fruits only becomes tastier, acquiring a rich color and aroma. At this time, it must be strained and poured into a glass container. On the 5th day, the compote is put into the refrigerator, where it will remain for another 2-4 days.

The cherry compote requires a separate discussion. A drink made from fruits with seeds can be stored for no more than 24 hours. If the cherries are pitted, the broth will last up to 2 days. The storage temperature of cherry compote varies from +2 to +15 degrees above zero.

Canned

As for preservation, no special conditions are required for winter preparations. However, the jars should be stored in a dark, dry place. In addition, it is not recommended to store unopened canned compote in the kitchen cabinet of a city apartment. The fact is that the steam emanating from the stove will cause the lids to swell. The ideal place to prepare for the winter is a cellar or an insulated loggia.

The shelf life of preservation should not exceed 2 years.

Seedless fruit and berry decoctions prepared for winter consumption can remain fresh for 2.5-3 years. Experienced housewives note that homemade canned grape compote can alert you to the appearance of gray grains. This is the so-called cream of tartar, which does not pose a health threat and is not toxic. It is enough to strain the drink immediately before drinking. An open can of canned drink should be stored in the refrigerator for no more than 2 days.

Storing dried fruit compotes

Drinks from dried fruits can be brewed all year round. Such decoctions are recommended for use by elderly people and children, as they are rich in nutrients and are easily absorbed by the body.

You can store dried fruit compote for up to 4 days in a glass container at a temperature from +2°C to +14°C.

After a day, this drink will be even tastier, as it will infuse well. Then it will need to be strained, otherwise it will acquire a bitter taste. Afterwards it is poured into glass or plastic containers and stored in a cool place.

How to properly store compote

The drink, which we used to call compote, in Rus' was once called nothing more than uzvar. And, oddly enough, the French nicknamed this universal drink compote. Be that as it may, the principle of preparation remained unchanged. The most delicious compotes, when the season comes, are made from cherries, currants, grapes, plums, cherries, prunes, apples and, of course, strawberries.

Storing compotes at home usually does not cause problems. The optimal temperature range for compote is quite wide – from 2 to 14°C. The maximum shelf life of freshly brewed compote is no more than 2 days at a temperature of 2°C. And with increasing temperature, accordingly, this period decreases significantly, up to 5 hours if it is left at room temperature.

After the compote has cooled, it is left in glass containers or plastic bottles. Of course, reusing plastic bottles is not encouraged in the household, but when compote needs to be frozen, it is impossible to do this in a glass container (the glass will burst in the freezer). By the way, as for storing compote in the freezer, it’s a great way to extend the life of the drink for several months.

If you plan to use homemade compote in the near future, then it is better to leave the container with it in the refrigerator or in the coolest place in the house. Of course, it should not be open.

It’s easy enough to determine when a homemade drink has gone bad – this will be indicated by foam on its surface, cloudiness, bubbles and the characteristic smell of fermentation. There is no need to rush to get rid of sour compote; it can be used to make wine.

Proper storage of compote

In the old days, the modern drink was called uzvar, and its current name came to us from France. But no matter what name this drink had, at all times it was made according to the same principle, obtaining a decoction of berries or fruits.

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

The shelf life of compote in the refrigerator at a temperature of +2°C is no more than 2 days.

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

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

But for freezing it is preferable to use plastic. This material tolerates freezing better than glass, which can burst in the freezer. The compote can be stored frozen for up to six months.

Some storage tips

An open jar of canned compote is stored on the refrigerator shelf for no more than 2 days.
Drinks made from fruits or berries, which are brewed in the summer for consumption and not for preservation, are best not prepared in large quantities. The shelf life of such a decoction is limited to 1 - 2 days. After which bacteria begin to develop in it, which will lead to fermentation and souring.
The shelf life of compote largely depends on what fruits it is cooked from. Drinks with pits, such as cherries, last less time.
On the 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.

How to prepare plum compote with pits for the winter

It’s better to start by preparing a jar for compote. It must be washed very well and thermally treated (warmed up). How to sterilize a jar - decide for yourself, you can put it in a cold oven, heat it to 200 degrees and hold it in it for 10 minutes, it is not difficult and does not require special skills, such as when processing with steam.

While the jar is being prepared, sort out the plums, wash them and let the excess water drain, for example, leave them in a colander.

Place the plums in a slightly cooled prepared jar, boil water in a saucepan and pour boiling water over the plums in the jar right up to the neck. Leave for 10 minutes.

Next, the water should be poured back into the pan so that the plums do not fall out; it is convenient to use a special device - a lid with holes.

Add sugar and citric acid to the water in a saucepan. Bring everything to a boil, finally stir in the sugar.

And a second time, fill the jar with the resulting syrup. Immediately scald the lid with boiling water and roll up. In most cases, the plum skin bursts when processed with boiling water, and this is completely normal.

Plum compote with pits is ready for the winter! All that remains is to cool it properly - cover the jar with something warm, for example, a blanket, and leave it like that for a day. And only then put it in a cool place for storage.

Delicious cherry compote with raspberries for the winter

It is not necessary to use just one type of berry to make canned drinks. Try making cherry-raspberry compote. It's very tasty and healthy!

Half a kilo of cherries without stems, with pits;
A glass of raspberries (regular faceted);
A glass of sugar;
A sprig of mint.

Wash and sterilize jars and lids well.

1. Place the berries in a sterile jar and cover with sugar.

2. Bring water to a boil (approximately 2.5-2.7 l).

3. When it boils, you can throw in the mint, wait 5 minutes and take it out.

4. This little secret will give the compote an aroma and taste of freshness.

5. Pour boiling water over the berries (to the brim), roll up the lid.

When it cools down, put it in the cellar.

Another recipe is standard, with cooking. You can even use frozen berries.

Half a kilo of raspberries;
1 kg cherries;
A glass of sugar.

1. Place the berries in a saucepan and add three liters of water and place on the stove.

2. Bring to a boil and add sugar. By the way, it is not necessary to take exactly a glass of sweetener.

3. You can have more or less, focus on your own preferences.

4. When the compote boils again, turn it off and pour into a sterile jar.

We check the tightness by turning the jars upside down.

Cover with a lid, cool and remove (can be stored at room temperature).

3. Pour sugar over cherries and mint.

Hello summer everyone! Boris is in touch as always. And in today’s article we will talk about a natural drink, namely cherry compote.

With the arrival of the berry and fruit season, all housewives begin to actively engage in canning, preparing apricot preserves, jams, etc. for the winter. Some people make juice from fruits, while others prefer to cook compotes. Cherry is especially popular because this berry grows almost everywhere and in large quantities. My mother closes this drink every year, so during the cold season I drink it regularly.

I think there is no point in talking about the usefulness of this product, since this is a fairly obvious fact. For a holiday table or just to quench your thirst, cherry compote will be just right. Why buy your kids unhealthy soda when you can make your own energizing drink?

To prepare such a creation, you only need to prepare the necessary raw materials and spend some time in the kitchen. If you haven’t tried cooking something like this yet, then believe me, your efforts will pay off in full.

Just imagine how in winter you will open a jar of natural drink and drink it, remembering summer. Okay, I started talking about something. Let's start cooking.