Gardeners and cottage owners can prepare various delicacies for the winter. This allows you to preserve a canned supply of vitamins for the winter period of the year, when the human body is more susceptible to disease. Many gardeners and summer residents grow plums on their plots. The fruits are rich in vitamins and can also be easily preserved. Among the existing mass of preparations, you should consider a recipe for making pickled plums with cloves.
Features of pickling plums with cloves and cinnamon
The preparation procedure involves some nuances. When preparing for canning plum fruits, it is recommended to take into account the following marinating features:
- It is required to use ripe fruits that are free of rotting elements and traces of impacts.
- Fruits are pre-pierced to prevent cracking during cooking.
- Before pickling, seeds are removed from the fruit if desired (it is recommended to remove the seed from partially unripe fruits).
- You can prepare pickled plums with or without preliminary sterilization, but preparation of the container is required in any case.
For pickling plums, you can use additional ingredients depending on the desired result. Everyone chooses spices and their quantity for themselves.
Important! To prepare preparations for the winter yourself, you should adhere to the correct sequence and method of preserving pickled fruits.
Rules for preparing products
Before preparing canning, you need to prepare the necessary preparations. Here you must follow the following rules:
- prepared fruits need to be sorted;
- fruits with defects are eliminated;
- plums are thoroughly washed and dried;
- if necessary, seeds are removed from the fruit;
- If the seed is not removed, punctures are made with a toothpick.
Prepare other components that will be required to prepare pickled plums.
How to prepare containers for the start of the process
To make preparations for long-term storage, you need to prepare jars for the upcoming pickling of plums. Here you have to follow a number of rules for preparation:
- It is required to select whole cans of the same volume.
- It is necessary to rinse the container thoroughly with running water.
- Subsequently, the jars are thoroughly dried.
If the preparations are made with sterilization, the dried container must be heated immediately before preservation. It is necessary to use containers without defects so that when heated the jar will withstand and not burst.
Cooking methods
There are many methods for preparing pickled plums with cloves. Among all the recipes, we will consider the simplest preservation options:
- cooking method without using cinnamon;
- the simplest preparation recipe;
- pickled plum without cloves.
The essence of the preparation is approximately the same. The only differences are in the ingredients used and the sequence.
Simple recipe
To prepare you will need:
- 1 kilogram of blue plum;
- liter of water;
- 300 grams of granulated sugar;
- 3 peas of allspice;
- 6 buds of cloves;
- a teaspoon of ground cinnamon;
- 150 grams of 9 percent vinegar.
The conservation process includes the following steps:
- Water is poured into the pan and sugar is added.
- The solution is brought to a boil (stir occasionally).
- Spices are poured into the boiling syrup.
- Plums are placed in containers to the very top.
- The boiling marinade is poured into jars (leaved for 30 minutes with lids).
- Pour the marinade back into the pan and bring to a boil.
At the very end, vinegar is added to the boiling solution. The fire must be turned off. Next, the marinade is mixed and poured into jars. The blanks are immediately rolled under the lid.
Option without cinnamon
To prepare you will need:
- 8 kilograms of plums;
- 500 milliliters of 9 percent vinegar;
- liter of water;
- 1 pack of cloves and bay leaves;
- 3 kilograms of sugar;
- and 2 packages of allspice (corns).
Canning consists of the following stages:
- Water is poured into the pan, and sugar and spices are poured.
- The solution is boiled for 15 minutes.
- You need to pour the prepared vinegar into the marinade.
- The plums are placed in one large container and filled with marinade.
- For 5 days, the solution is drained and boiled twice a day.
- On day 6, the marinade is drained and the plums are placed in sterilized jars.
The drained syrup is boiled again, after which it is poured into containers with laid fruits. At the end, you need to tightly close the entire container with ordinary tin lids.
Without cloves
To prepare you will need:
- 1 kilogram of plum;
- 4 tablespoons salt;
- 600 grams of granulated sugar;
- 200 milliliters of wine vinegar;
- 4 tablespoons lemon juice;
- garlic;
- as well as bay leaf and cinnamon to taste.
Conservation consists of the following stages:
- The prepared fruits are pricked with a toothpick to the bone.
- Bay leaves and garlic are placed at the bottom of sterile jars
- Next, the plum fruits are laid out.
- In a small saucepan, mix water, wine vinegar and citric acid.
- The solution is boiled, and after 2 minutes salt, sugar and cinnamon are added.
After thorough mixing, the marinade is poured into the jars, after which they must be tightly closed with lids and placed under a towel until they cool completely.
How to store blanks
To keep pickled fruits as long as possible, it is recommended to adhere to the following storage rules after preservation:
- It is necessary to cool the workpieces to room temperature.
- It is necessary to put the twists in a cool place.
- For long-term storage, you will need to choose a dark room or place.
In order for food to be preserved for a long time, it is necessary to avoid sudden changes in temperature where the preserved food is stored.
