In the season of fresh vegetables and fruits, it is essential to take care of preserving for winter, including various vegetable appetizers, as well as sweet compotes and jams.

Cherry compote is the easiest and fastest way to capture the taste of summer cherries for the whole winter, and this no-sterilization version saves a step without sacrificing reliability. The triple-pour method does all the work: pour cherries into a sterilized 3-liter jar, cover with boiling water for 10 minutes, drain the water back into a pot, heat it with sugar to a boil and pour the hot syrup back over the cherries. Seal immediately with a sterilized lid and flip upside down to cool. Leaving the pits in adds a subtle almond aroma. For a 3-liter jar use 2.5 cups of cherries and 1 cup of sugar. Storage and serving tips inside.

Red currant and mint compote is a vibrant, refreshing and incredibly fragrant summer drink preserved for winter. Red currants give the compote its beautiful ruby color and pleasant tartness, while fresh mint leaves add a subtle cool note that makes the flavor especially interesting and unexpected. The recipe uses the simple single-pour method into sterilized 3-liter jars: layer currants and mint sprigs in the jar, pour over hot sugar syrup and seal immediately — no extra sterilization needed. For a 3-liter jar use 2 cups of currants, 5-7 mint leaves and 1 cup of sugar. Serve chilled in winter for a juice-like refreshment that tastes of summer.

Strawberry compote for winter without sterilization is a simple, quick and remarkably fragrant homemade preserve that beautifully keeps the natural strawberry flavor and deep ruby color even after long storage. It's one of the easiest preserves with minimal effort — no need to sterilize jars in a pot of water, no long boiling, and yet the result is always reliably excellent. The main secret is the double pouring of boiling water and sugar syrup, which naturally sterilizes the berries and jars while the strawberries hold their shape. Sort large ripe strawberries, gently rinse them and pack tightly into sterilized 3-liter jars to about a third full. Pour over boiling water for 10-15 minutes, drain back into a pot, add sugar, bring to a boil and pour back. Seal and turn upside down to cool completely. Proportions for a 3-liter jar inside.