Blanks

Canned plums


Ingredients for Preparing Canned Plums

  1. Plums 7 kilograms
  2. Sugar 1 kilogram 100 grams
  3. Distilled pure water 4 liters
  • Main Ingredients Plum
  • Serving 7 servings
  • World Cuisine

Inventory:

Liter can - 8 pieces, Metal lid for preservation - 8 pieces, Autoclave, Autoclave net, Stove, Preservation tongs, Nippers for lids, Table, Waffle towel - 3 pieces, Deep bowl - 2 pieces, Sink with cork, Large colander , Deep pan, Knife, Wooden spatula, Watering can with a large neck, Bowl, Soup ladle, Preservation key, Woolen blanket, Plate

Preparation of canned plums:

Step 1: prepare the inventory.

We sort and look through the cans for cracks and nicks in the neck of the cans. We revise the covers so that they do not have rust, they are not bent, and each cover had a rubber gasket. We wash the equipment in warm running water with the addition of any detergents. If you do not like the smell of chemistry or you prefer any other detergents, you can use them, the main thing is that the jars and lids are clean. Then we lower 8 liter cans and 8 metal lids for preservation in an autoclave filled with ordinary running water, so that they are completely immersed in it and put on a stove that is turned on at a strong level. After the water boils, we note the time and sterilize the jars along with the lids from 15 to 20 minutes. We take out the sterilized jars with the help of forceps for preservation from the autoclave and place the neck down on the table previously covered with a waffle towel. We take a deep clean bowl, lower it into an autoclave and scoop up a little boiling water. Then put the sterilized lids in it with the help of tongs. We process all the inventory with the hot water that remained in the autoclave, with which we will do conservation.

Step 2: prepare the plums.

Take 7 kilograms hard plums and put them in a sink with water closed by a cork. We wash the fruits in cold running water from dirt, leaves and other substances we do not need, give a little rest in it, 10 minutes will be quite enough. Then we transfer the plums into a large colander and let the remaining water merge. Wash clean plums in a clean, deep bowl with clean hands.

Step 3: put the plums in a jar and pour in the syrup.

While soaking the plums, prepare the syrup. For this type of preservation, light syrup is brewed so that the taste of the plums is not overloaded with sugar and people who do not consume large amounts of sugar could treat themselves to a delicious winter harvest. Therefore, an ideal syrup is when there is more water in it than sugar, for example 60% to 30%. For our syrup we will take 4 liters of pure distilled water and 1 kilogram sugar, about 125 grams per 1 liter jar. On the stove, turned on, to a strong level we put a deep pan with clean, cleaned water and bring it to a boil. Then add sugar to the water, fasten the stove to a medium level, and periodically stir the ingredients with a wooden spatula, boil the syrup for 15 minutes, during which time the sugar will completely dissolve. While preparing the syrup, we decompose the plums on the banks. Turn the jars upside down and place the plums in them after cutting each fruit with a knife so that they do not explode during heating. Plums are stacked tightly in a jar. We place a watering can with a large neck on the surface of the can, put it in a bowl so that precious drops of syrup do not spill, and pour hot syrup into each can with a clean ladle so that it does not reach the neck of the cans 2 fingers. Empty space in the banks will be filled with plum juice, which will leave it during sterilization. We wipe the neck of the cans outside with a wet clean towel so that syrup does not remain on their surface which will subsequently interfere with clogging of the cans with lids. We close the jars with lids and place them on the grate of the autoclave.

Step 4: sterilize and preserve the plums.

We collect new running water into the autoclave so that it does not reach the necks of cans filled with plums with 2 to 3 fingers and place it on a stove turned on at a strong level. Now the main thing is not to miss the moment, the water in the autoclave should not boil, it should heat up to about 45 degrees, just see that it is heated and steam comes from it. We take the autoclave’s net by the handles, in which there are cans with blanks, and very carefully place it in the autoclave itself so that the covers do not fall and precious sugar syrup does not pour out. We sterilize the plum in an autoclave for 20 minutes. Then, alternately and very carefully, we get them together with lids from boiling water with special forceps for preservation. We close hot jars with a preservation key, holding them with a waffle dish towel. We spread a wool blanket on the floor, and on one of its ends we put cans with plums down the neck, helping ourselves with a towel. The second end of the blanket covers preservation so that there are no gaps and canned plums cool without sudden changes in temperature over 12 days. After the banks have cooled, they can be transferred to a dry, dark and cool place for further storage, it can be a pantry or a cellar.

Step 5: serve canned plums.

Canned plums are served on a plate cold for adults and room temperature for children. They can be consumed without additives as a sweet dessert, or added to fruit salads, pastries, jellies. With plum - sugar syrup, you can cook caramel, jelly, mousse. Often such a plum is added to the gravy to meat dishes. I hope you enjoyed the plum cooked according to this recipe. Tasty and healthy! Enjoy your meal!

Recipe Tips:

- - Cans can be washed with soda; it perfectly washes grease, mold and copes with other impurities even in heavily washed places.

- - Be sure to soak the plum for 5 to 10 minutes in cool water, if you bought a plum that was not sprayed with chemicals, it may contain worms. During the soaking of the fruits, they will pop up belly up, and thus you will get rid of unnecessary living creatures in your conservation.

- - If you need more syrup, you can increase the amount of water and sugar, keeping the proportions approximately 1: 2.

- - If you want your plum to maintain a round shape during conservation, instead of making an incision with a knife on its surface, you can prick it with a needle or a pin. Thus, the air that has accumulated around its bone and inside the pores will exit through small holes, but the shape of the sinks will remain round.

- - If you bought a sweet plum, the syrup in which the fruits will be preserved can be acidified with lemon juice or citric acid. But only after he is ready. In boiling syrup, juice and acid lose their properties and become bitter.

- - The sterilization time of the blanks depends on the volume of the can and its capacity, half-liter sterilized for 15 minutes, liter 20 minutes, two-liter 30 - 35, three-liter up to 45 minutes.

- −Always keep a kettle of hot water on the stove. During the cooking of the syrup, the water may boil a little and the syrup may not be enough for all cans or the plum will put out a little juice. In this case, you can add a little hot boiled water to the banks.

- - If you do not have an autoclave, you can sterilize the plums in an ordinary large 10 liter pan.