Dried cherries are a healthy aromatic treat. You can eat them just like that, with a bite, you can cook compote from them, add to pies and sauces. Dried homemade cherries will not surprise you in the form of unwanted preservatives or excessive obsessive sweetness. The harvest harvested in this way can be stored at room temperature for about six months.
It is necessary
-
- cherries;
- fruit knife;
- 1 tsp powdered ascorbic acid;
- water;
- pan;
- skimmer;
- drying screen or baking sheet;
- baking paper.
Instructions
Step 1
Select cherries that do not have any defects - dark spots, dents, cracked peels. Wash them thoroughly with running water. Remove the cuttings and dry the berries.
Step 2
Cut each cherry in half - the smaller the size, the faster the fruit will dry, and it will also be easier to remove the pit.
Step 3
Mix ascorbic acid with warm water. Make sure the powder is completely dissolved. Cool the water to room temperature. Dip the prepared cherries in a solution of water and vitamin C. Keep them there for 5 minutes. Remove carefully with a slotted spoon. This procedure will prevent the berries from darkening and preserve their beautiful color.
Step 4
Drying cherries outside
In hot and dry weather, you can dry your cherries outside. This requires a special screen. Place the cherries, cut sides up, on the screen gauze and close the frame. Take the screen with cherries to the oven heated to 160 ° C.
Step 5
Drying cherries in the oven
Line a baking sheet with baking paper. Arrange the cherry halves, cut sides down. Preheat oven to 165 ° C. Place a baking sheet with berries in it. Do not close the oven door completely, leave a small gap for air circulation. While maintaining the specified temperature, dry the cherries for 3 hours. Then lower the temperature to 135 ° C and dry the berries for another 16-24 hours.
