How to make canned plums in syrup? Subtleties of a question and small tricks

Plum, due to its rich composition, is considered one of the most valuable fruits. Perhaps that is why people are trying to procure it for the future, so that at any time of the year to have this unique product on hand. There are many different ways and options, but canned plums in syrup are probably better than others.

Accelerated Harvesting

Compotes or preserves are most often made from plums. But such processing methods can damage the product. He may lose shape and will no longer be so delicious. But there is a better option. Canned plums in syrup are a great opportunity to preserve not only the appearance, but partly even the natural original taste of unique fruits. To work, you need quite a bit: 2 kilograms of plums, 2 liters of water, a teaspoon of citric acid and 700 grams of sugar.

Making canned plums in syrup is easy:

1. First you need to sort out the fruits and wash them well.
2. Then prick each fruit lightly with a toothpick so that the skin does not crack during processing.
3. Pour plums into prepared clean jars and pour boiling water over them to the top.
4. Cover the containers and leave in this position for 20 minutes.
5. At this time, you need to cook the usual syrup. To do this, boil the water and completely dissolve the sugar in it.
6. Now the water from the cans needs to 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 down send to the cellar.

Seedless plums

It is pleasant to eat canned plums in syrup with tea on a cold winter day. They can also be added to dessert or used to decorate your own pastries. But all the pleasure can spoil a small bone, which is located inside the fetus. To avoid this, it just needs to be removed at the very beginning of the conservation process. Along with this, you can also change the taste of the syrup itself. There is an interesting option for which you need for every half a kilogram draining a glass of sugar and 4 sprigs of mint.

In this case, the cooking process is a little different:

1. From carefully washed fruits, carefully remove the seeds.
2. Fruits processed in this way should be packed tightly in previously sterilized jars.
3. Put peppermint on top and fill in a measured amount of sugar.
4. Pour boiling water over the edges to the brim.
5. Cover the banks 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 pulled out and rolled up.

Interestingly, with such an unusual sterilization, the fruits retain their shape perfectly. And the taste of mint syrup will be a great addition for this.

Custom processing

Sterilization is essentially the reprocessing of a product. But it can, in principle, be avoided if the process is conducted in a slightly different way. The result is a concentrated compote or plums in syrup without sterilization. The ratio of products will be as follows: for 3 liters of water - a kilogram of fruit, a teaspoon of citric acid and 350 grams of granulated sugar.

The process is carried out in stages:

1. Wash the fruit, carefully sort it and release from the stones.
2. Fill the sterilized jars with half the fruit.
3. Pour boiling water over the contents and leave for 10 minutes.
4. Pour the water into a pan and prepare a concentrated solution of sugar on it.
5. Plums in jars pour fresh syrup for 15 minutes.
6. Drain the sweet infusion, add citric acid and bring to a boil in a saucepan again.
7. Fill cans with plums with boiling syrup and roll up.

After repeated heat treatment, the products will be stored for a long time. This procedure perfectly replaces prolonged and inconvenient sterilization.

Sweet wedges

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

Everything is preparing surprisingly fast:

1. First, sterilize the dishes.
2. Then wash the fruits well, and then, cutting them along the natural fold, remove the seeds.
3. Prepared halves folded into jars. Place products tightly, being careful not to damage them.
4. Make sweet syrup and pour it into jars to the top. Let the products stand for a while. This will take 10-15 minutes.
5. Drain the infusion into the pan and bring to a boil again.
6. Fill the contents of the cans with a hot composition and roll up tightly with metal lids.

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

Feast of taste

Plum is an excellent product for home canning. She is good in any way. But in practice, the housewives have long been convinced that the easiest way to prepare the plum is canned in syrup. You can take any recipe, and then adjust it to your liking. Very interesting, for example, is the option in which the following products participate: plum, water, cinnamon and, of course, sugar.

For example, the process technology can be considered based on a half-liter can:

1. Wash the fruits and carefully chop the skin in several places so that it does not burst under the influence of high temperature.
2. Fill the clean dishes with the plums, having previously placed 1/3 of the creeper stick on the bottom.
3. Top with 5 tablespoons of sugar.
4. Pour boiling water to the edges.
5. Banks put in a water bath. It could be a regular pot of boiling water.
6. Cover each jar, make the fire smaller and leave the products in this position for 10 minutes, no more.
7. After that, you can immediately roll them up.

The method is very simple and does not require much effort. True, you can store such canned food for no more than 24 months. Then the bones begin to produce toxic substances, and the product becomes already unsafe.