Easy Cherry Kompot Canning Recipe for Beginners

https://www.youtube.com/watch?v=NLnM-kLoI9E

Cherry kompot is a simple, refreshing fruit drink that has been enjoyed in many households for generations. It’s a great way to preserve the natural sweetness and tartness of cherries, making them available long after the cherry season ends. If you’ve never tried canning cherry kompot before, this guide will walk you through the process step-by-step, making it easy even for beginners.

Cherry kompot is a refreshing summer drink chilled over ice or a lovely warm drink for in the cool winter months. Canning it at home lets you control the ingredients, avoid preservatives, and enjoy the fresh cherries flavor year-round.

What You Need to Prepare

Before you start, gather the following ingredients and equipment:

Ingredients

• 1 1/2 pounds cherries

• 1 cup granulated sugar (adjust for preference)

• 1 gallon Hot Water

  Optional: mint leaves for added flavor

  
  

Equipment

• Canning jars with lids and bands (quart size)

• Water bath canner

• Large pot

• Jar lifter

• Jar funnel for filling jars

• Clean cloth

  
  

Having everything ready before you begin will make the process smoother and safer.

Preparing the Cherries

Start by washing the cherries thoroughly under cold running water. Remove any stems, leaves, or damaged fruit. You can leave the cherries whole or pit them if you prefer. Pitting is optional but recommended if you want to eat the fruit later.

If you decide to pit the cherries, use a cherry pitter or a small knife carefully. Keep in mind that leaving the pits in can add a slight almond flavor to the kompot, which some people enjoy.

Making the Kompot

1. Combine water, cherries and sugar in a saucepan. Adjust sugar to taste.

2. Bring the syrup to a gentle boil, use a lid to reduce evaporation.

3. Remove from heat and let it cool slightly.

   

You can add a sprig of mint to each of the jars later for extra flavor.

Filling the Jars

1. 

   Use a funnel to dispurse the cherries into 4-5 quart jars.

2. Pour the rest of the liquid over the cherries, leaving 1/4 inch of headspace at the top. (I leave a little more space if I am adding the mint.)

3. Wipe the rims of the jars with a clean cloth to ensure a good seal.

4. Place the lids on the jars and screw on the bands until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)  

   
   

Proper filling and sealing are key to successful canning.

Processing the Jars

To safely preserve your cherry kompot:

1. Place filled jars in a water bath canner.

2. Ensure jars are covered by at least 1 inch of water.

3. Bring water to a boil and process jars for 20 minutes (adjust time if you are at high altitude).

   

   Don't start the timer until after the water has come to a rolling boil.

4. Turn off heat and let jars sit in water for 5 minutes.

   

5. Remove the jars from the water bath and let them cool on a heat resistant surface for 24 hours.

   
   

You should hear the lids pop as they seal. Check seals after cooling by pressing the center of each lid. If it doesn’t flex up and down, the jar is sealed.

Storing Your Cherry Kompot

Store sealed jars in a cool, dark place like a pantry or cellar. Properly canned cherry kompot can last up to 3 years. After that the nutritional value begins to decrease. Once opened, keep the kompot refrigerated and consume within a week.

Label your jars with the date of canning to keep track of freshness.

Tips for Success

• Use ripe but firm cherries for the best texture.

• Avoid overfilling jars to prevent from boiling over.

• Experiment with spices like cloves or vanilla for unique flavors.

• Always check jars for signs of spoilage before use, such as bulging lids or off smells.