Many people like canned pineapples. They can be eaten whole, cut into fruit salads, make sauces with them, used to prepare hot meat dishes. However, this tropical fruit in the gardens of our compatriots is not growing. However, this does not mean that preparing your favorite dessert for the future will not work - it can easily be replaced by a compote of zucchini and cherry plum, and almost everyone can do it.
Secrets of canning
In order to compote zucchini and cherry plum as much as possible reminded of pineapple and stood well all winter, you need to know a few secrets.
- Squashes for compote should be selected approximately the same size in diameter as the pineapple rings. Only in this case they will resemble the canned pulp of a tropical fruit in shape and taste.
- Only yellow can be used for making compote. Otherwise, the finished drink will come out in the wrong color. It does not need to be stoned.
- The cherry plum and zucchini should be washed well, and the zucchini should be cleaned of skin and seeds. If at least one seed falls into the compote, the effect will be spoiled.
- Compote can be closed both in three-liter jars and in liter jars - the main thing is that they be sterilized.
- Covers will also fit both screw and key seals. It is only important that they be boiled and allow to close the cans tightly.
Additionally, you can advise pouring zucchini with syrup many times and leave to infuse it almost until it is completely cooled, then the pineapple flavor will be more pronounced.
Compote of cherry plum and zucchini pieces
Composition:
- zucchini - 0, 9 kg;
- plum - 0, 3 kg;
- water - 2 l;
- sugar - 0, 3 kg.
Method of preparation:
- Go through, wash the cherry plum, let it dry.
- Wash squash, remove peel from them with a knife or a peeler.
- Cut it in half lengthwise, remove the seeds from the zucchini with a spoon.
- Cut the squash pulp into cubes about one and a half centimeters in size.
- Sterilize a 3-liter jar - the number of ingredients in the recipe is calculated on it.
- When the jar becomes dry, pour plum into the bottom of the jar, top with pieces of zucchini.
- Boil the water and pour it into the jar. Wait until the contents of the jar become warm.
- Through a special lid with holes and spout, pour the liquid from the can into the pan. It is important that the pan was not aluminum, since this material, when oxidized, releases toxic substances. Suitable stainless steel cookware or enameled.
- Bring the water to a boil, add sugar and boil it for a few minutes, stirring it.
- Pour boiling syrup into a jar of cherry plum and zucchini. Wait half an hour and pour the syrup back into the pan.
- Bring the compote to a boil again and pour it into the jar.
- This time, immediately roll up the jar and turn it over. It should cool down, being wrapped up with something warm, like a winter blanket.
- After one day, uncover the bank and place it in a storeroom for a couple of months.
It is possible to keep the compote for a longer time, the main thing is not to drink it before it “ripens”. To taste, the compote will be almost identical to the canned pineapple syrup, and the squash pieces in it will resemble pineapple pulp. If you use them as one of the components of fruit salad, almost no one will probably notice the substitution.
Compote of cherry plum and zucchini rings
Composition:
- zucchini - 1, 5 kg;
- cherry plum - 0, 5 kg;
- water - how much will go into the banks;
- sugar - 0, 15 kg per 1 liter of water.
Method of preparation:
- Go through the cherry plum well, throwing away all the spoiled berries. Wash the remaining fruits well and leave for a while in a colander to completely drain the water.
- Wash zucchini. Note that their diameter should not be larger than the diameter of the neck of the cans in which they will be canned. For compote, which is prepared for the winter according to this recipe, it is better to choose banks with a capacity of 1 liter or even less, a simple cylindrical shape.
- Peel zucchini and cut with washers about 1 cm thick. You should not make them narrower, as otherwise they will not keep their shape well.
- Pick up a glass or a glass of such a size that their diameter is not narrower than the diameter of the seed part of zucchini. Using them, cut out the middle of each squash “washer” - if you cut it with a knife, it is difficult to get a fairly even contour.
- Sterilize the jars with a total capacity of 5 liters.
- Spread cherry plum on banks, putting it on the bottom.
- On top of the cherry plum, lay the squash rings.
- Boil the water and pour it over the jars.
- Cover the jars with lids and leave for 4-6 hours, you can even overnight.
- Pour the water into the pan, measuring its quantity. Calculate how much sugar will be needed. Measure out the right amount and pour it into the water.
- Put the pan on the fire, boil the syrup for 2-3 minutes. Fill them with cherry plum and squash rings.
- After 20 minutes, return the syrup to the saucepan, bring it to a boil again and pour it into the jars.
- Wait another 10 minutes, again pour the syrup into the pan. Bring it to a boil, boil a minute and pour it back into the jars.
- Roll up jars of compote, put them on the lids and wrap them up.
- After cooling, remove for the winter.
After 1, 5-2 months the compote will be ready for use. Squash rings in it will strongly resemble pineapple. They can be served separately or used to prepare other dishes. The compote itself will also be delicious, like pineapple.
