The cherry season is approaching and the professionals who use this ingredient in their creations know that in the coming months they will be able to offer delicious natural cherries to their customers. However, thanks to the preservation of cherries in syrup, you can enjoy this magnificent fruit throughout the year.
Cherries in syrup are a very interesting alternative so that chefs and pastry chefs can use this ingredient all year round in hotels, restaurants and catering establishments. In addition, one of its main properties is the long conservation of the product over time. This is achieved with adequate disinfection to avoid contamination.
Disinfection of cherries for syrup
When spring arrives, the cherry trees blossom and it is time to collect the fruit. The brands that sell cherries in syrup select quality cherries that are ripe, firm and without bruises, since cherries that are too soft, without stems, or that have been damaged for any reason, can easily become contaminated during the preservation process.
It is important to disinfect the cherries before making the syrup to avoid any type of contamination. Let’s see the main steps that must be carried out for disinfection:
- Step 1: The cherries are washed with cold water and rubbed gently to remove any dirt or impurities from the fruit. The leaves and stems are then removed.
- Step 2: Water and white vinegar are mixed in equal parts. Cherries are immersed in this solution for 15 minutes. This will help eliminate any type of fungus or bacteria that is present on the cherries. The cherries are then washed in cold water to remove any vinegar residue.
Conservation of cherries in syrup
The most common methods of preserving cherries in syrup are preservation in cans or jars. Both methods require thorough sterilization, both of the containers and of the cherries, before proceeding with packaging.
For canned preservation, the containers are sterilized before introducing the cherries. This can be done by immersing the containers in boiling water for several minutes. After filling the containers with the cherries and the syrup, they should be placed in a large pot of water and put on a low heat for the recommended time. They should then be removed from the water and cooled to room temperature before being stored.
For preservation in jars, a similar sterilization process is used before packaging. After washing the cherries, the jars should be filled with the cherries and the syrup. The jars should then be immersed in boiling water for several minutes before being removed and cooled to room temperature.
Storing cherries in syrup
Cherries in syrup have the magnificent property of being able to be kept for several months, even years, if the process is carried out properly. Let’s see the most important aspects when storing cherries in syrup:
Once the cherries have been packed in sterilized jars, we must ensure that they are well sealed before storing. If the jars are not properly sealed, air and moisture could enter and, as a consequence, cause contamination of the cherries.
Jars of cherries should be stored in a cool, dark, and dry place, such as a pantry or closet. It is important to ensure that they are away from direct sunlight and from any type of heat source, such as an oven or radiator. It is also recommended to check the containers before consumption to ensure that they have not been damaged during storage.
To prevent the cherries from spoiling, we must rotate the jars regularly. In this way we make sure that the oldest bottles are consumed first according to the date of production.
Cherries in syrup can last up to a year if they’ve been made properly and stored in sterilized, sealed jars. However, after opening the bottle, it should be consumed within a week and kept refrigerated.
Some recommendations for making cherries in syrup
The first important recommendation is that if we notice any signs of deterioration in the cherries when we are going to make the syrup, be it a bad smell or mold, we must discard them immediately.
Another tip is that you can give a different touch to the cherries in syrup by adding other spices during preparation, such as cinnamon, vanilla or star anise. To prevent the cherries from losing their firmness, they can be left for less time during the syrup cooking.
Some food additives, such as ascorbic acid (vitamin C) or citric acid are commonly used in preserving canned or jarred cherries. These additives act as a natural preservative and help prevent oxidation and spoilage of the cherries.
In Lazaya Preserved Fruits we know how important a good preservation of cherries in syrup. That is why professionals choose our products, not only for the quality (our cherries are home-grown), but also for the variety of containers and formats that adapt to all their needs. Contact us and tell us what types of cherries you need, we want to help you dazzle your customers.