Cookery

Plum billets for the winter - stewed fruit, mashed potatoes, plums in syrup with pits and pits, their own juice, mashed with sugar, whole, pickled, soaked, salted, sugar free in jars: the best recipes. How to keep plums fresh for the winter?

The article will be useful to everyone who wants to diversify their menu with delicious preservation from plums.

Preparations of yellow, blue, red and white plums for the winter - compote: the simplest recipe. How to close whole plums for the winter: recipe

Yellow plum compote

Fruit Requirements:

  • fleshy, with a dense skin,
  • size - medium or large,
  • the bone is small, easily detachable,
  • maturity level - slightly unripe or quite mature - depending on the variety.

Important: you cannot use unripe, overripe, damaged, or infected fruits.

Before laying in jars, fruits should

  • sort out
  • sort by color, size and maturity,
  • wash
  • remove bones (optional).

Important: the fruits should be washed with warm water until the natural wax coating is removed from the skin surface.

Banks should be washed and sterilized. Methods for sterilizing cans see below.

Sterilization methods for cans

The consumption of fruits and syrup per can of 0.5 l:

  • whole plums - 400 g,
  • syrup 40% - 185-200 g.

Consumption of fruits and syrup per 1 l can:

  • whole plums - 700 g,
  • syrup 40% - 350-400 g.

How to make syrup 40%:

  • Mix in one container sugar 400 g and ordinary drinking water 600 g.
  • Boil. Boil for 2-3 minutes. In the process of boiling, remove the resulting foam.
  • The yield of syrup from the above proportions is 850 g.

Tip. If the fruit is acidic, increase the sugar concentration to 45%. To do this, take 450 g of sugar and 550 g of water.

Compote preservation:

  1. Put prepared fruits in jars tightly, but not crushing.
  2. Pour in syrup.
  3. Sterilize at a temperature of 100 ° C. Sterilization time for cans of 0.5 l - 12-15 minutes., For cans of 1 l - 15-20 minutes.
  4. Seal tightly.

How to make compote from plums and apricots for the winter: a recipe without sterilization

Fruit Requirements:

  • fleshy, with a dense skin,
  • size - medium or large,
  • the bone is small, easily detachable,
  • maturity level - slightly unripe or quite mature - depending on the variety.

How to prepare fruits and jars for preservation, see the previous part of the article.

Fruit consumption per can 0.5 l: plums and apricots whole - 400 g.

Fruit consumption per can 1 l: plums and apricots whole - 700 g.

Important: large fruits are recommended to be cut, after removing the seed.

The required amount of water for baking:

  • on a can of 0.5 l - 200-250 g,
  • 1 l can - 350-400 g.

Compote preservation:

  1. Put prepared fruits in jars tightly, but not crushing.
  2. Boil water for baking. Boiling water pour jars at the very top. Let stand for 10-15 minutes.
  3. Drain the water and based on it prepare sugar syrup at the rate of 400 g of sugar for every 600 g of water. Pour boiling syrup into cans.
  4. Seal tightly.

Important: if the plums are too sweet, add citric acid to the syrup at the rate of 1 tsp. or 5 g of citric acid per 2.5 l of syrup.

How to make compote from plums and peaches for the winter: a recipe without sterilization

Washed fruit before peeling and canning

How to prepare plums, see the beginning of the article.

The preparation of peaches for preservation is somewhat different, since the skin should be removed from the fruits. For this, halves of peaches are scalded with steam for 2-3 minutes, and then immediately poured over with iced water. The peel is easily removed without the use of any special devices. If the fruits for preservation are not very large and it is not advisable to cut them, blanch them in boiling water for 40-60 seconds. Then also cool quickly in ice water and peel off.

Important: it is recommended that the fruit be kept in cold water at all times (even during cutting). So you will protect them from darkening.

Fruit consumption per can 0.5 l: plums and peaches whole - 400 g.

Fruit consumption per can 1 liter: plums and peaches, whole - 700 g.

Important: large fruits are recommended to be cut, after removing the seed. The consumption of cut fruits will be a little more than whole.

The required amount of water for baking:

  • on a can of 0.5 l - 200-250 g,
  • 1 l can - 350-400 g.

Compote preservation:

  1. Put prepared fruits in jars tightly, but not crushing.
  2. Boil water for baking. Boiling water pour jars at the very top. Let stand for 10-15 minutes.
  3. Drain the water and based on it prepare sugar syrup at the rate of 400 g of sugar for every 600 g of water. Pour boiling syrup into cans.
  4. Seal tightly.

Important: be sure to add citric acid to the syrup at the rate of 1 tsp. or 5 g of citric acid per 2.5 l of syrup.

How to cook stewed plum and apples for the winter: a recipe without sterilization

How to prepare plums, see the beginning of the article.

Apple Requirements:

  • sweet or sour with dense juicy pulp,
  • size - medium or large,
  • maturity level - slightly unripe or quite mature - depending on the variety.

Before laying in jars, apples are cut, the core is cut, rough skin is removed. To avoid darkening, fruit slices or halves are blanched in a solution of citric acid (1 tsp. Citric acid in 3 l of water). Blanching time depends on the density of apples: 5-10 minutes. at a temperature of 85 ° C.

If the apples are very sour, they should first be blanched in sugar syrup (300 g sugar per 700 g water). Blanching time: 4-6 minutes at a temperature of 85 ° C. In this case, the compote is best preserved by sterilization.

Without sterilization, the compote is preserved with a pastry.

The required amount of water for baking:

  • on a can of 0.5 l - 200-250 g,
  • 1 l can - 350-400 g.

Compote preservation:

  1. Prepared fruits, apple slices and plums, put in jars tightly, but not crushing.
  2. Boil water for baking. Boiling water pour jars at the very top. Let stand for 10-15 minutes.
  3. Drain the water and based on it prepare sugar syrup at the rate of 400 g of sugar for every 600 g of water. Pour boiling syrup into cans.
  4. Seal tightly.

How to cook stewed plum and ranetki for the winter: a recipe without sterilization

Stewed plums and ranets: an example of serving

The preparation of apple-runet requires special attention. They should be washed well, especially in the area of ​​the receptacle and peduncle. Next to the tail, make a few deep punctures with a toothpick.

Then follow the recommendations indicated in the previous part of the article.

How to cook stewed plums and cherries for the winter: a recipe without sterilization

The same recommendations as for the compote with apricots remain. With one caveat: cherry requires a slightly different concentration of sugar syrup: 500 g of sugar per 500 ml of water. In addition, cherries are very sour berries and there is no need for additional use of citric acid.

How to make mashed plum for the winter: recipe

Fruit preparation:

  • sort out
  • rinse thoroughly in warm water until wax is removed from the skin,
  • remove the bones.

Important: you cannot use unripe, overripe, damaged, or infected fruits.

How to prepare cans, see the beginning of the article.

Mashed potatoes:

  • Pour a small amount of ordinary drinking water into the container (height 2-3 cm). Put prepared fruits.
  • Boil the mass for 10 minutes until the fruits are completely softened.
  • Wipe the mass through a sieve or pierce with a blender. In the second case, you risk getting a delicate mashed potato interspersed with a spicy plum peel. But it is she who gives the dish a very interesting sourness, and a recognizable aftertaste.
  • The mashed mass should be brought to a boil over moderate heat. Be extremely careful and careful: the mass needs constant stirring to avoid burning. However, as the mashed potatoes are heated, they can spit hot juice.
  • Pack the boiling mass in jars and seal hermetically.

Important: to prepare 1 kg of mashed potatoes, it is necessary to use 1.2 kg of fresh fruits.

Peeled Canned Plums: Recipe

Bone Syrup Plum: Serving Example

The consumption of fruits and syrup per can of 0.5 l:

  • whole plums - 400 g,
  • syrup 40% - 185-200 g.

Consumption of fruits and syrup per 1 l can:

  • whole plums - 700 g,
  • syrup 40% - 350-400 g.

How to make syrup 40%: mix in one container sugar 400 g and ordinary drinking water 600 g. Bring to a boil. Boil for 2-3 minutes. In the process of boiling, remove the resulting foam. The yield of syrup from the above proportions is 850 g.

If the fruit is acidic, increase the sugar concentration to 45%. To do this, take 450 g of sugar and 550 g of water.

Compote preservation:

  1. Put prepared fruits in jars tightly, but not crushing.
  2. Boil water for baking. Boiling water pour jars at the very top. Let stand for 10-15 minutes.
  3. Make syrup.
  4. Drain the water from the cans. Jars with steamed fruits quickly pour in syrup.
  5. Seal tightly.

Pitted Canned Plums: Recipe

The method of preserving plums in syrup is given in the previous part of the article.

To avoid loss of integrity of slices, before laying in plums, it is worth blanching for a couple of 2-3 minutes, and then quickly cooling in ice water. This method allows you to condense the pulp of the fruit.

Canned plums in own juice: recipe

How to prepare fruits and jars, see the beginning of the article.

  1. Put prepared plum slices in jars, sprinkling each fruit layer with sugar. The ratio of fruit and sugar is 2: 1, i.e., for the preservation of 2 kg of fruit, 1 kg of sugar will be required.
Jar with plums and sugar before sterilization
  1. Cover the banks and send for sterilization.
  2. As the sugar dissolves and the fruit sags, add plums and sugar until the jar is full. As soon as the juice in the can rises to the extreme level and boils, get the cans and seal hermetically.
Plum in own juice before clogging

How to make plums for the winter without sugar in banks: a recipe

The preparation of fruits and cans is described at the beginning of the article.

On a 1 liter jar, you will need 1 kg of sweet plums with dense pulp.

Jars, at least 2 pcs., Should be tightly filled with plum slices, stacking the fruit with the slice down.

Sterilize for 20 minutes.

As soon as the fruit begins to shrink, report the fruit from one jar to another. Be sure to make sure that the spoon with which you transfer the fruit is clean.

After fruit compaction, sterilize the jars for another 10 minutes and seal tightly.

The method of making raw jam has its own subtleties that need to be considered if you want to get a tasty and healthy product, rather than a “drunken” mixture and a spoiled mood.

Fruit Requirements:

  • fresh! Ideal - only from a tree,
  • the degree of maturity is quite mature.

Important: categorically do not use unripe, overripe, damaged or infected fruits.

The dishes that you use to make raw jam should be rinsed with boiling water and dried. Banks should be washed and sterilized. Methods for sterilizing cans, see the beginning of the article.

Fruit follows

  • sort out
  • sort by color, size and maturity,
  • wash with warm water until the natural wax coating is removed from the surface of the skin, and then pour over with boiling water,
  • remove bones,
  • to blend with granulated sugar. Sugar is added to the blended fruit mass at the rate of 1: 1, that is, for 1 kg of fruit you need 1 kg of granulated sugar.

Lay out the fruit mass in dry jars. Pour sugar on top, creating a kind of sugar layer with a thickness of 0.3-0.5 mm.

Seal with metal or nylon caps.

This jam is stored exclusively in the refrigerator!

Tip: if you have a freezer, raw jam can be packed in plastic trays and stored there. Before use, frozen jam needs to be thawed.

How to make soaked and salted plums for the winter: a recipe

Soaked plum: serving example

Fermentation and salting are based on the same natural fermentation processes. Here are just the vegetables we salt, and the berries and fruits - we soak. Therefore, for the soaking / salting of plums, one of the recipes presented below is suitable.

For urination, plums of the Hungarian or thorn variety are suitable. If these varieties are not, give preference to slightly unripe fruits with a very dense skin.

How to wash the fruits before preservation, see the beginning of the article.

Important: before laying in a jar, the fruits should be well dried and pierced with a toothpick in several places.

Consumption of fruits and brine in a jar of 1.5 l:

  • whole plums - about 1 kg (the number of fruits depends on the fruit packing density),
  • brine - 1 l (the amount of marinade depends on the density of fruit laying).

How to cook marinade:

  • Mix in one container ordinary drinking water 1 l, table salt (not iodized) 15 g, granulated sugar 50 g, bay leaf 10 g.
  • Boil. Boil for 2-3 minutes. In the process of boiling, remove the resulting foam. Cool to room temperature.

How to cook:

  • Put the prepared fruits in a jar to the shoulders. Pour 20 g of mustard powder on top and lay the leaves of cherry or currant (to the top).
  • Pour marinade to the edge. Cover with a nylon cover and leave in a dark place for fermentation. To prevent marinade from leaking out during fermentation, place a deep bowl or plate under the jar.
  • Fermentation time from 3 to 10 days (depending on the room temperature and ripeness of the fruit).
  • After the plums pass the initial stage of fermentation, plug the jar with a nylon cover, refrigerate and leave for 20-30 days to mature.

How to make pickled plums with garlic for the winter: recipe without sterilization - recipe

Pickled plum in a glass bowl

For proper fruit wash before preservation, see the beginning of the article.

Important: before laying in a jar, the fruits should be well dried and pierced with a toothpick in several places.

Consumption of fruits and marinade per can of 1.5 liters:

  • whole plums - about 1 kg (the number of fruits depends on the fruit packing density),
  • marinade - 1.1-1.3 liters (the amount of marinade depends on the density of fruit laying).

How to cook marinade:

  • Mix in one container ordinary drinking water 780 g, sugar 460 g, table vinegar (9%) - 90 ml, spicy cloves - 4 pcs., Allspice - 3 pcs.
  • Boil. Boil for 2-3 minutes. In the process of boiling, remove the resulting foam.

How to pickle:

  • Making a neat cut, remove the seeds from the plums. Instead of seeds, put peeled garlic clove.
  • Stuffed plums with garlic and put in a jar to the shoulders.
  • Pour boiling marinade. Let it brew for 12 hours.
  • After 12 hours, drain the marinade, bring to a boil and refill them with cans.
  • Seal tightly.

How to make pickled plums with mustard for the winter: recipe without sterilization: recipe

For proper fruit wash before preservation, see the beginning of the article.

Important: before laying in a jar, the fruits should be well dried and pierced with a toothpick in several places.

Consumption of fruits and marinade per can of 1.5 liters:

  • whole plums - about 1 kg,
  • marinade - 1.1 l (the amount of marinade depends on the fruit packing density).

How to cook marinade:

  • Mix in one container ordinary drinking water 1 l, table salt (not iodized) 15 g, granulated sugar (75 g), table vinegar (9%) - 56 ml, spicy cloves - 4 pcs., Allspice - 5 pcs., Black pepper - 10 pcs., Bay leaf - 1 pc., Ground cinnamon - 4 g.
  • Boil. Boil for 2-3 minutes. In the process of boiling, remove the resulting foam. Cool to room temperature.

How to pickle:

  • Put the prepared fruits in a jar to the shoulders. Sprinkle with mustard powder on top 20 g.
  • Pour marinade to the edge. Cover with a nylon cover and leave in a dark place for fermentation. To prevent marinade from leaking out during fermentation, place a deep bowl or plate under the can.
  • Fermentation time from 3 to 10 days (depending on the room temperature and ripeness of the fruit).
  • After the fruit has gone through the initial stage of fermentation, the jar should be corked with a capron lid, refrigerated and left to ripen for 20-30 days.

How to make pickled plums with cloves for the winter without sterilization: recipe

Spicy clove is included in the recipe of several previous recipes (see above). In addition, pickled plums love anise, cinnamon, ginger, a mixture of Italian herbs.

How to keep plums fresh for the winter?

The most affordable way is freezing.

Put the prepared fruit in one layer and cool for 60 minutes in the main chamber of the refrigerator, and then move it to the freezer. The fruits are frozen for 2-3 hours. After that, they can be transferred to hermetically sealed bags or plastic trays.

Slices of plums and apricots before freezing

How to make sauces from berries and fruits, including tkemali from plums, read here.

Watch the video: How To Freeze Plums (November 2019).

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