2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Home-made canned compotes, like other preparations for the winter, are much tastier than store-bought ones - no one will argue with that. And even if we take into account all the troubles that fall to the lot of housewives in the process of seaming, all the same, the time and effort are worth it. But with what pleasure you will open jars and feast on your own supplies!
How to cook compote for preservation: general information
Any housewife who prepares vegetables and fruits must know a few rules, thanks to which her jars will not explode, canned food will not deteriorate and will not harm the family. Regardless of whether you are making a plum compote with a stone, cherry, apple or any other, carefully examine and sort the fruits. Only whole fruits are placed in jars, without spots and damage, ripe enough, but not overripe. They need to be sterilized in such a way that the products do not boil. Otherwise the fruit will lookugly. If you are preparing compote from plums with a stone, heavenly apples or small pears, then they must first be blanched in boiling water. Many recipes recommend adding citric acid to such drinks, which is an excellent preservative. Then the fruits are packaged in jars and poured with a syrup of hot water and sugar. Basically, the liquid is taken the one in which the fruits were blanched (see below for a recipe on how to cook plum compote with a stone in this way). How to determine the consumption of products: approximately a kilogram of apples, pears, etc. requires a liter of syrup. The amount of sugar usually depends on the method and type of preservation. Attention, a very important point: the jars must be filled so that there is at least 5 mm of free space to the edge of the neck. It is recommended to sterilize compote from plums with a stone or other hard whole fruits for at least 25-30 minutes (3 liter containers).
Plum compote with garden rose petals
Now let's discuss specific recipes.
The first one is very popular due to the fact that it combines great taste with ease of preparation. The highlight of the recipe can be considered rose petals (tea, garden), which are placed in jars along with fruits and give the drink a wonderful aroma. To prepare this compote from plums with stones, you need to do this: for each kilogram of fruit, 550-600 g of sugar and 600-650 ml of water are required. You already know how to prepare the ingredients. True, if the plums are large and hard, it is advisable to chop each one with a wooden skewer ortoothpick. Then blanch for about 3-4 minutes. Then pour into jars (fill them halfway), add a handful of washed petals. Boil the syrup from the blanching water: pour the right amount of sugar, boil, remove the foam. Pour plum syrup over, cover with lids and boil for 20-30 minutes. Roll up, turn over, wrap up, let cool.
Instant compote
Those housewives whose free time is limited, no doubt, will be attracted by such plum compote, the recipe of which does not require additional boiling. To do this, place the washed and sorted fruits in a large saucepan or basin, pour in approximately an equal amount of water and heat to a boil, but do not boil. Pull out the plums with a colander, put them in jars, and pour sugar into the water (at the rate of one and a half cups per container), boil. Pour boiling syrup over the fruits to the very top of the jar and immediately roll up. Turn them over, cover them with a blanket and leave them like that for a day.
Happy conservation, hostesses!
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