Stewed plums for the winter without sterilization: recipes blanks

The content of the article

• How to make compote from plum for the winter
• Stewed plum compote for the winter
• Canned Sugar Free Plums
• Stewed plums and apples for the winter without sterilization
• Seedless drainage

In the harvest season from fruit trees, sweet dishes with berries and cold desserts appear on the tables. However, the whole volume of the collected product cannot be eaten, so the question of finding recipes for home canning becomes relevant. If you are interested in plum blanks for the winter, you should try to cook a jar of flavorful compote.

How to make compote from plum for the winter

According to experienced hostesses, the most tiresome thing in creating blanks, if this is not a pair of jars, is an endless process of sterilizing containers. It leads to a significant loss of time and effort, scares off the complexity of novice housewives. To facilitate the task, professionals suggest learning how to cook compote from plums for the winter without sterilization, and if necessary, after transferring this technique to the rest of the berries and fruits. A few nuances of such a workpiece:

• If you want to avoid sterilization, it is advisable to use the fruits of acidic varieties – they are stored better than sweet. The ideal choice is yellow: they have a good chemical composition.
• The ratio of sugar to berries is chosen arbitrarily. Classic – 2 tbsp. l / liter Some housewives cook without a sweetener, but then you need to add citric or ascorbic acid, or a handful of currants or a sour apple. Otherwise, sterilization is required..
• The traditional set of ingredients for a 3 liter can is 2 cups of sugar and the amount of plums that can fill this container to the throat. For this reason, most recipes do not have the exact weight of the fruit..
• Large plums before you start canning, you need to cut in half.
• All products must be fresh, and the berries must be dense if you want to keep their shape. The heat treatment in all recipes without sterilization is mostly short, so the quality of the main ingredients comes first.
• Standard mandatory product preparation: removal of all damaged areas.

Stewed plum compote for the winter

The highlight of this recipe is not only the lack of sterilization, but also the fact that the cans can be closed without a twist. The main thing is to choose good threaded covers that will fit snugly to the throat, and boil them qualitatively. The many years of experience of housewives who have tested such a simple way to prepare compotes for the winter, has proved that you can store the resulting product as much as sterilized and twisted.

A set of ingredients for compote:

• plums – 1 kg;
• granulated sugar – 9 tbsp. l .;
• citric acid – 2/3 tsp;
• water – 3 l.

Plum compote for the winter without sterilization should be prepared as follows:

1. Warm a large pot of water (it has nothing to do with the list of ingredients), warm the lids, then wash the washed lids in order to boil them.
2. Rinse berries, remove damaged areas, if any. Vertical notch.
3. Arrange in banks so as to fill only 1/3 of the height. Sprinkle sugar on top (3 tbsp. L. Per liter).
4. Boil water in a separate saucepan, add citric acid.
5. Pour boiling water into the jar, filling it to the top – there should be no room for air. Please note that you need to work alternately with each “portion” of compote, and not pour all the water at once.
6. Quickly remove the lid in boiling water, close the jar, turn over. Continue with next.
7. Before cooling, keep the compote under a tight jacket or blanket: this technology replaces sterilization.

Canned Sugar Free Plums

An ideal recipe for a delicious workpiece for the winter without harm to the figure. No extra calories – just a healthy and tasty drink, which is allowed even for diabetics. A big plus is that the method is very budgetary, since the set of ingredients is as simple as possible:

• plums – 2 kg;
• blackcurrant – a handful;
• ascorbic acid (tablets) – 2 pcs..

Cooking Technology:

1. Sort the fruits, wash, cut in half.
2. Arrange in banks so that they are only half full. Pour boiling water, let stand a little.
3. Drain the liquid, warm it, boil for a couple of minutes.
4. Fill the jars again with this weak syrup, add the crushed ascorbic acid and immediately close. If you use fruits of acidic varieties, tablets can not be used – their chemical composition allows canning without sterilization and sugar.

Stewed plums and apples for the winter without sterilization

The most reliable way to keep the workpiece unscathed is to preserve it using the double casting method, popular at the end of the 20th century. An additional distinguishing feature of this recipe is the minimum sugar content: it is replaced by grapes. You can use any: for a sweet drink black small, for a more neutral taste – long white / yellow. An alternative may be raisins, but it will have to be weighed after steaming.

List of ingredients for winter plum compote without sterilization:

• medium-sized red apples – 2 pcs.;
• plums dark red or blue – 0.7 kg;
• grapes or raisins raisins – 100 g;
• sugar – 2 tbsp. l.

You need to cook compote like this:

1. Wash all the fruits well, cut them in half, and deprive the apples of the core.
2. Pour grapes or steamed raisins with cold water, heat, wait until the color of the liquid changes.
3. Add slices of plums with apples, wait until everything boils. Reduce power as much as possible and cook for about a quarter of an hour. In this case, be sure to close the pan so that the compote is infused, not cooked.
4. Introduce sugar, boil again, pour into banks and quickly roll up. It is advisable to store the stock no more than the 1st winter.

Seedless drainage

A simple recipe for fans to catch berries from a drink and eat them instantly, without exchanging for separation of seeds. Stewed plums for the winter without sterilization, prepared by this method, is obtained even by the most inexperienced housewife. The set of ingredients for it is classic:

• red currant – a handful;
• yellow plums – half a three-liter jar;
• sugar – in half a liter can;
• water – 3 l.

Cooking principle:

1. Sugar with water, boil – the syrup is ready.
2. Wash the plums, cut in half, remove the seeds. Divide the flesh in half again.
3. Thoroughly rinse the jar, half fill with plums. Sprinkle red currants.
4. Pour in syrup, immediately roll up the boiled lid. Cool and clean for storage..

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