Cherries are sorted out, remove the dried, unripe, immature, damaged and moldy fruit and stalk. Then wash in running water and allow it to drain. Washed cherries are removed from the stone, using a special device or a common hairpin. Brush cherry clean enamel pot or bucket. Upon completion of this work will be covered shelled fruit juice, which is pumped through a clean cloth or cheesecloth into another pot. The remaining cherries lightly pressed enameled lid with a diameter smaller than the diameter of the dish in which they reside. Juice flowed again filtered. So squeeze a few times. In this way, are concentrated cherry juice. Of the 10 kg of cherries leaves no more than 5-6 liters of juice. Of the remaining cherries can cook a complete jam. Concentrated juice is used for cooking cherry drinks, fruit drinks, Kiselev, jellies, as a component in cocktails and for dyeing and bargain in taste acuity in blends with sharp and fresh fruit and vegetable juices.
For billets in store filtered juice is brought to a boil, skim, immediately poured into a prepared container and hermetically sealed. Cherry juice may be obtained by pressing or by sokovarki. Before pressing enumerated and washed cherry razminayut tolkachikom, trying not to crush the stone. After the first squeezing or pressing on each kilogram of the remaining cherry marc add 1 cup of water, heated to boiling, boil for 3-5 minutes and a second squeeze the juice. So do it again. The juice of the first and second pressing can merge together and preserve, and the latter used to kissels and other dishes. Before preserving and juice filter. With this method of 13-15 kg of cherries receive 10 liters of juice. Before loading into sokovarku cherries are sorted and washed. In the cherry juice can be added sugar. It is added immediately before pasteurization or asleep cherries (preferably stoned). Sprinkled with sugar cherry (1,0: 0,5) stand 6-8 hours in a cool place (preferably in a refrigerator). Then the juice is drained, cherries and lightly squeeze received a second batch of juice mixed with the first, bring to a boil, pour into prepared container and arouse or hermetically sealed by corks. Of the remaining cherries cooked jam
For billets in store filtered juice is brought to a boil, skim, immediately poured into a prepared container and hermetically sealed. Cherry juice may be obtained by pressing or by sokovarki. Before pressing enumerated and washed cherry razminayut tolkachikom, trying not to crush the stone. After the first squeezing or pressing on each kilogram of the remaining cherry marc add 1 cup of water, heated to boiling, boil for 3-5 minutes and a second squeeze the juice. So do it again. The juice of the first and second pressing can merge together and preserve, and the latter used to kissels and other dishes. Before preserving and juice filter. With this method of 13-15 kg of cherries receive 10 liters of juice. Before loading into sokovarku cherries are sorted and washed. In the cherry juice can be added sugar. It is added immediately before pasteurization or asleep cherries (preferably stoned). Sprinkled with sugar cherry (1,0: 0,5) stand 6-8 hours in a cool place (preferably in a refrigerator). Then the juice is drained, cherries and lightly squeeze received a second batch of juice mixed with the first, bring to a boil, pour into prepared container and arouse or hermetically sealed by corks. Of the remaining cherries cooked jam
