Canned Plums Recipe
I think I made the most canned fruit for the winter this year. It is certain that we will not have a shortage of juice in the winter. These are my canned plums made so that they are not wasted because the plums we picked from their branches were not eaten and softened in the fridge. They look incredibly appetizing. As I open and close the closet, they wink at me. We start drinking them before winter comes.
After opening your jars for consumption, check the taste and add water according to your taste. You can adjust this amount according to the sugar content. As someone who doesn't like cold drinks with a lot of sugar, I add almost four times as much water. But don't take it as a reference, be sure to taste it while adjusting the water.
After diluting your canned plums, you can serve them as juice in a glass or as compote in a bowl. I am sure that eating plums in the middle of winter will be a different pleasure for a plum lover like me. You can even make a sauce for your desserts, such as fruit semolina dessert, by removing the seeds and skins, and making a puree.
I boil the jars in a pressure cooker. This way I eliminate any possibility of bacterial growth. I am not forcing you to use this method. I'm just sharing the most accurate form. It is up to you whether or not you do that.
If you are going to use this method, you should be careful to choose the size of the jars to fit the pressure cooker. You do not need to boil the jars and lids before. The temperature in the pressure cooker rises to a level that will kill all kinds of bacteria that even boiling water cannot kill. But if you have this habit and you don't feel comfortable otherwise, you can of course boil it.
You have to tighten the caps very, very well. If you do not tighten, they may leak while boiling. But that doesn't mean it won't be canned. Even if there is a leak and the water in it is reduced, your can will hold. But when the water is low, the pups can stay on the water. Since I am not sure if this will cause a problem, when I experience such a situation, I try to open the leaking jars as early as possible. You can do the same.
Even though they are not cooked because we pierce the plums before putting them in the jars, they give their flavor and color to the water and absorb the sugar. This canning method, which does not require pre-cooking, is very, very practical in this respect.
Enjoy the recipe...
Canned Plums Recipe with Video
- As many jar of plums as you want,
- 1/2 cup of sugar per jar (for 500-700 ml jars),
- Boiling water enough to fill the jars.
- Remove the stalks of the plums and wash them well,
- Pierce various parts with a toothpick,
- Fill the plums in jars,
- Divide the sugar into jars,
- Fill them with boiling water,
- Wipe the mouths of the jars well and close the lids tightly,
- You can turn it upside down a few times for the sugar to melt.
- Arrange the jars in a pressure cooker,
- Put enough boiling water to cover the lids,
- After closing the lid and providing steam output, 3-5 minutes. boil it,
- Dry the jars you took out of the pot, turn them upside down and close them on the counter,
- Keep it like this overnight, and the next day, put it in a cool closet out of the sun.