This is how it works in the juicer and in the saucepan

ingredients

For a liter of juice you will need:

• About 1 kilogram of cherries
• Feed hopper
• It is filled in canning bottles from the specialist shop. Alternatively, you can reuse swing top bottles. Brown bottles are particularly suitable, as the juice in them is better protected from light and has a longer shelf life.
• If you want to juice in a saucepan: A cheesecloth or a clean tea towel.

Juice the cherries in a saucepan and reduce

1. Pour water into the sink and wash the fruits thoroughly.
2. Drain, remove stems and the Stone the cherries with a stoner.
3. Put in a saucepan and fill up with enough cold water to just cover the fruits.
4. Heat and simmer gently for 10 minutes.
5. Line a large sieve with a cheesecloth.
6. Add cherries with liquid and drain for 30 minutes.
7. In the meantime, sterilize the bottles in boiling water for 10 minutes.
8. Squeeze out the remaining juice with a soup ladle.
9. Put the cherry juice back in the saucepan and bring to the boil again.
10. Immediately pour into the bottles and close.

Obtain cherry juice with the steam juicer and reduce it

1. Fill the lower level of the juicer with water.
2. The washed, pitted cherries go to the top.
3. Heat on the stove. The steam reaches the cherries through the holes in the fruit basket, the cell structure of which is destroyed.
4. Catch the escaping juice.
5. To preserve the juice, briefly bring to the boil in a saucepan and immediately transfer to sterilized bottles.

Obtain fresh cherry juice with the juicer

Cherries are also well suited for not-from-concentrate juices, which you can make yourself in the slow juicer. This cherry juice is very rich in vitamins, but should be drunk immediately as it does not last long.