Canned plums with pits - a recipe with step by step photos on how to cook for the winter at home
Fruits and berries
Description
canned plums- This is a very tasty and healthy delicacy that is liked by both adults and children. Due to the fact that these fruits are preserved whole, they retain their juiciness and most of the useful elements. So, the benefits of canned plums are that they retain a large amount of vitamins C, B and E, as well as some trace elements such as potassium, calcium and phosphorus.
Often, tomatoes with garlic are closed along with plums, which makes for a very original and tasty snack for the winter. And if you close plums with pits, then such a preparation for the winter will be more juicy and tasty, and will not lose the useful components that make up its composition.
The calorie content of canned plums is very low: only 41 kcal per hundred grams of the product. Thanks to this, you can safely consume such yummy without worrying about your figure.
According to this recipe, you can close almost any kind of plums, and then decorate the pie with them, add them to the filling and just eat them whole, not forgetting to take out the seeds. In addition, you can make compote by combining both an appetizer and a drink at once.
Our detailed step-by-step recipe with photo recommendations will tell you how to properly prepare canned plums for the winter at home, just don't forget to stock up on the necessary ingredients, and also set aside some free time.
Ingredients
Steps
First, prepare the required number of plums that you are going to close for the winter. They must be thoroughly washed and soak in cold water for half an hour so that they remain elastic even after canning. Be sure to rinse the fruits in water thoroughly, and also weed out excess debris and foliage!
Washed plums can be left on a towel to dry a little, and then put into three-liter jars. Do not try to pack the fruit too tightly so as not to crush them. Let them lie freely, but do not reach the very neck of the jar.
Boil water in a saucepan, let it boil for a few minutes, then pour it over jars of plums for ten to fifteen minutes. Cover them with lids, but do not roll them up yet, and wait for the plums to infuse.
In order to drain the water, you need to find a special lid with holes, with which you can drain the water from the cans without burning yourself and preventing the drains from falling out.
Then prepare the rest of the ingredients, namely citric acid and sugar. For one three-liter jar, you will need 2.5 cups of sugar and a bag of citric acid.
Put all the bulk ingredients in a jar of plums, and then start boiling the previously drained portion of water from the jar, which you will subsequently pour into your preservation.
While the water is boiling, the lids should be sterilized. To do this, boil another portion of water in a small saucepan, lower the lids into it and remove it after two minutes.
Pour boiling water into bottles with plums, after which you can start rolling them up with lids. After that, it will be necessary to turn the jars upside down, cover with a warm blanket and let stand until cool, after which the canned delicious plums for the winter will be ready for use.
Bon Appetit!