The less intense and long-lasting the heat treatment is when harvesting fruit for the winter, the more vitamins and other useful substances are stored in them. Among the canned plums, which are preferred by supporters of a healthy diet, is the plum in its own juice. It can be closed in different ways, including sugar-free.
Cooking Features
The process of canning plums in its own juice has its own specifics and takes time, but the result is worth the effort. Fruits closed in their own juice are not only beneficial, but also preserve the taste and aroma of fresh fruit. Even the beginning hostess will cope with the task if she knows a few moments.
- Plums can be preserved for the winter entirely or in slices. If you close the fruit with bones, it will be necessary to consume them within 8 months, preferably even earlier. Over time, a toxic substance forms in the pits of the plums, making them unsafe for health.
- Canning plums in its own juice is based on the release of fruit juice with gradual heating. Sugar contributes to this process, its addition reduces the time of dessert preparation. Preparation of canned food occurs during the sterilization of fruit jars. To do this, they put a towel on the bottom of a large pot, put cans filled with plums on it, fill the pot with water so that its level reaches the shoulders of the cans, and begin to heat it over low heat. During heating, the plums are allowed to sap and settle, the empty space is filled with new fruits and continues to be sterilized.
- It is more convenient to sterilize small banks - from 0.5 l to 1 l. It is important that they are the same size, otherwise it will not be possible to calculate the time required to prepare the dessert.
- Banks in which plums are placed must be washed with soda and sterilized before use. Lids are also sterilized, usually by boiling. Only metal covers are used to ensure tightness; plastic covers can not cope with this task.
- After seaming, the cans are turned over and covered with a blanket. It is necessary for additional preservation.
The conditions and shelf life of plums, mothballed in its own juice, depend on the recipe used. Usually, blanks made without sugar are stored in the refrigerator for 6 to 12 months. Closed with plum sugar can be stored in a cool room or even at room temperature for at least a year, unless you are talking about fruits with stones - they should be eaten as early as possible.
Plum in own juice with sugar
Composition (1 l):
- plums - 1, 2 kg;
- sugar - 0, 6 kg.
Method of preparation:
- Wash the plums, blot them with napkins. Cut the fruit in half, remove them from their bones.
- Sterilize any jars and metal lids suitable for them in any way you like.
- Fill the jars with prepared plums, sprinkling each layer of fruit with sugar.
- Cover the jars with lids.
- Put a kitchen towel in a large saucepan, put jars of plums on it.
- Pour water into the pot. Its level should reach the coat hanger.
- Place the pan on the stove. On slow fire bring the water in it to boil.
- Sterilize the jars with the plums until the fruit has settled down by about a third.
- Fill the vacated space with the remaining plums, also sprinkling them with sugar.
- Continue to sterilize the fruit jars until the fruit is completely immersed in the juice.
- Remove the stock jars from the pan, roll them up. Turning over, cover with a towel, leave to cool in a steam bath.
The plums prepared according to this recipe in their own juice are sweet, juicy, fragrant. Juice from under them can be used instead of syrup or to prepare a drink from it, diluting it with clean water. The dessert is well worth it at room temperature, maintaining shelf life for two years.
Spicy plums in their own juice
Composition (1 l):
- plums - 1, 5 kg;
- sugar - 0.5 kg;
- cinnamon - 0, 5 sticks;
- Carnation - 4 pcs.
Method of preparation:
- Wash, dry, and clean the plums. Fold the halves in an enamel bowl, add sugar. Cover the bowl with a thin cloth or gauze, leave at room temperature for 3-4 hours. From time to time, mix with a wooden spatula, taking care not to damage the fruit.
- During this time, the drain will give a lot of juice, it needs to be drained into a separate container.
- Add clove and cinnamon to the juice, bring it to a boil, remove from heat, let it brew for half an hour.
- Bring the plum juice to a boil again.
- Plums fill the prepared jars, fill the fruit with hot juice, after removing the spices from it.
- Cover the jars with boiled lids.
- Put in a saucepan filled with warm water and sterilize for 10-20 minutes depending on the size of the cans.
- Remove the jars from the pan, hermetically seal them, turn them over, wrap them up, allow them to cool gradually, in conditions of a steam bath.
The cooled jars need to be moved to an unheated pantry or any other cool room. Canned food will not spoil for at least a year.
Plum in own juice without sugar
Composition (1 l):
- plum - 0, 8-0, 9 kg;
- water - how much will go.
Method of preparation:
- Fill the sterilized jars as tightly as possible with the washed and dried plums.
- Pour boiled water into the jars. The water should reach about the shoulders of the can or even be slightly below this level.
- Put a towel in the pan, put the jars on it, cover them with lids.
- Pour water into a saucepan, bring it to a boil over low heat.
- The time of sterilization of cans depends on their volume: liter sterilize an hour, jars of a larger volume - 1, 5 hours, a half-liter jar will be enough for 40 minutes.
- Remove the jars from the pan, roll them up. Leave to cool inverted and wrapped.
After cooling, the jars with plums closed in their own juice without sugar should be removed in the refrigerator. Eat them need to catch half a year.
Plums in their own juice are juicy and fragrant, almost the same as fresh fruit. Vitamins in them is preserved more than in jam or similar desserts. Even an inexperienced cook will be able to prepare this useful delicacy for the winter.
