How to make canned plums in syrup? Subtlety of the question and small tricks

Plum, thanks to its richest composition, is considered one of the most valuable fruits. Perhaps that's why people try to store it for future use, so that at any time of the year they can have this unique product at hand. There are a lot of different ways and options, but canned plums in syrup, perhaps, are better than others.

Accelerated Procurement

From plums are often made compotes or jams. But such treatment methods can damage the product. He can lose form and will not be so delicious. But there is a better version. Canned plums in syrup - an excellent opportunity to preserve not only the appearance, but in part even the natural original taste of unique fruits. To work, you need very little: 2 kilograms of plums, 2 liters of water, a teaspoon of citric acid and 700 grams of sugar.

To make canned plums in a syrup it is simple:

1. First, you need to sort out the fruit and wash it well.
2. Then each fungus is slightly pricked with a toothpick so that the skin does not crack during processing.
3. Plums fall asleep in prepared clean jars and pour them over with boiling water.
4. Capacities cover and leave in this position for 20 minutes.
5. At this time, you need to make a regular syrup. To do this, you need to boil water and completely dissolve sugar in it.
6. Now the water from the cans should be poured, and the products pour freshly prepared syrup.
7. Then cover each jar with a lid and stand for 15 minutes in a water bath.

Now they can only roll up and after complete cooling go to the cellar.

Plums without pits

Canned plums in syrup are nice to eat with tea on a cold winter day. They can also be added to dessert or used to decorate your own baking. But all the fun can spoil the little bone that is inside the fruit. To avoid this, it simply needs to be extracted at the very beginning of the conservation process. Together with this, you can also change the taste of the syrup itself. There is an interesting option for which you will need for every half a kilogram of draining a glass of sugar and 4 sprigs of mint.

In this case, the process of preparation is somewhat different:

1. From carefully washed fruits carefully remove the bones.
2. Fruits processed in this way are densely packed in pre-sterilized jars.
3. Top with mint and fill with a measured amount of sugar.
4. Free space to the edges of pour boiling water.
5. Cover the jars with lids and put in a preheated oven. The temperature in the cabinet should be about 120 degrees.
6. After 20-25 minutes they can be got and rolled up.

It is interesting that with such unusual sterilization the fruits perfectly retain their shape. And the taste of mint syrup will be an excellent addition for this.

Non-standard processing

Sterilization is, in fact, re-processing the product. But it can, in principle, be avoided if the process of the story is somewhat different. As a result, you will get a concentrated compote or plums in a syrup without sterilization. The ratio of products will be as follows: for 3 liters of water - a kilogram of fruit, a teaspoon of lemon acid and 350 grams of granulated sugar.

The process is carried out in stages:

1. Fruits wash, carefully clean and free from pits.
2. Fruits half filled with sterilized jars.
3. Pour the contents with boiling water and leave for 10 minutes.
4. Drain the water in a saucepan and cook on it a concentrated solution with sugar.
5. Plums in jars pour fresh syrup for 15 minutes.
6. Sweet infusion merge, add citric acid and once again bring to a boil in a saucepan.
7. Fill with boiling syrup cans with plums and roll.

After repeated heat treatment, the products will be stored long enough. This procedure perfectly replaces the long and uncomfortable sterilization.

Sweet lobules

It is very easy to prepare canned plums in syrup. Halves in this case are preferable to whole fruits. They fill the space of the cans better. As a result, not syrup is preserved, but the product is in a sweet pour. For this method, you will need: per liter of water 330 grams of sugar, 4 grams of lemon acid and, of course, plums themselves.

Everything is prepared surprisingly quickly:

1. First you need to sterilize the dishes.
2. Then rinse the fruit well, and then, cutting them along the natural fold, extract the bones.
3. Prepared halves folded into jars. Products should be placed tightly, trying not to damage them.
4. Prepare a sweet syrup and pour it into jars to the very top. Let the products stand up a little. This takes about 10-15 minutes.
5. Drain the infusion in a saucepan and bring to a boil again.
6. Fill the hot contents of the cans and tightly roll up with metal covers.

After cooling, the products can be stored in a cool place.

Holiday of taste

Plum is an excellent product for home canning. It is good in any form. But in practice, mistresses have long been convinced that the easiest way is preparing a plum, canned in syrup. The recipe can be taken any, and then correct it to your liking. Very interesting, for example, the option in which the following products are involved: plum, water, cinnamon and, of course, sugar.

The process technology for an example can be considered from the calculation of a half-liter bank:

1. Fruits should be washed and pricked gently in several places so that it does not burst under the influence of high temperature.
2. Fill the clean dishes with plums, first putting a 1/3 piece of scribe stick on the bottom.
3. Top with 5 tablespoons of sugar.
4. Pour the contents to the brim with boiling water.
5. Put the banks in a water bath. It can be an ordinary pan with boiling water.
6. Cover each jar with a lid, make a smaller fire and leave the food in this position for 10 minutes, no more.
7. After that they can be rolled up immediately.

The method is very simple and does not require much effort. However, it is possible to store such canned food no more than 24 months. Then the bones begin to produce poisonous substances, and the product becomes already unsafe.