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Canned Lemon with Sugar


Ingredients for Making Canned Lemon with Sugar

  1. Lemon 6 pieces
  2. Sugar 500 grams
  3. Carnation 2 stars
  4. Cinnamon 1 stick
  • Main ingredientsLemon
  • Serving 2 servings
  • World Cuisine

Inventory:

Kettle, Stove, Half-liter cans - 2 pieces, Metal lids for preservation - 2 pieces, Waffle towel, Table, Bowl - 2 pieces, Kitchen paper towels, Cutting board, Knife, Tablespoon, Deep pan, Tongs for preservation, Key for preservation , Blanket

Preparation of canned lemon with sugar:

Step 1: prepare inventory for conservation.

To begin, prepare the entire inventory that we will use during conservation. This is done simply, take a kettle with water, inside it put 2 metal lids for preservation and put it on a stove that is turned on at a strong level. When the water begins to boil, remove the lid from the kettle and insert 1 half-liter can with the neck down in the neck of the kettle. The jar began to sweat, sterilize it, thus, for 15 minutes. With a waffle towel, place the sterilized jar on a clean table, gently holding it with your hands upside down. We sterilize the second jar of the same images. We transfer the sterilized lids to a clean bowl and to the bays with boiling water from the kettle. Again we pick up a full teapot of water, bring to a boil and scald with boiling water the rest of the previously washed equipment with which we will work.

Step 2: prepare the lemons.

In order for the lemons to be tasty and poured with juice, the fruits must be taken solid and very juicy. We wash six lemons under running water, put in a clean bowl and soak the lemons in cold water for 30 minutes. During this time, bitterness will come out of the skin of lemons. Then soaked lemons, wipe paper towels from excess liquid and cut into arbitrary pieces on a cutting board with a knife. You can cut the lemon, as it will be convenient for you, but do not forget that its slices should freely enter the neck of the jars. Bones from lemons can not be pulled out. Put the sliced ​​lemons back into a bowl and pour 200 grams of sugar on top of them so that they give juice. Wait until sugar is dissolved, do not 20-30 minutes we shift the slices of lemons into previously sterilized jars upside down with the help of a tablespoon. Lemon juice and grains of sugar that do not have time to dissolve, pour into jars in equal amounts, helping yourself with a tablespoon. Put in each jar 1 star carnations and half a cinnamon stick, top the cans with a second serving of sugar 150 grams per can. We cover the jars with sterilized lids and put in a deep pan. Pour ordinary cold running water into the pan with a thin stream so that it does not reach the neck of the cans for 2-3 fingers. Turn on the stove to a strong level and gently place a pot of jars on it. After the water boils, we fasten the plate to an average level and sterilize the lemon with sugar for 15 minutes, during which time the sugar will completely dissolve, mix with lemon juice and the jars will be filled with liquid to the brim. Then we take out the cans from boiling water with the help of forceps for preservation, put on the table and close the key with preservation. Turn the hot cans upside down, gently holding them with a kitchen towel. And we put on one end a wool blanket pre-spread on the floor. The second end of the blanket is covered with jars of lemon on top, so that there are no gaps. Now canned lemons will cool slowly without sudden changes in temperature over 12 days. We put the cooled jars with preservation in a cool place for storage, it can be a cellar or a pantry.

Step 3: serve canned lemon with sugar.

Canned lemon with sugars is served chilled. Slices of lemon are laid out on a dish, a bowl with lemon syrup and a cup of freshly brewed tea are placed next to each other. Lemon syrup can also be added to various sauces intended for fish and meat dishes. Slices of lemon are used as a snack for aperitifs and mulled wine is prepared from them. In winter cold days, canned lemon is simply irreplaceable. Tasty and healthy! Enjoy your meal!

Recipe Tips:

- - Banks can be sterilized in an autoclave or microwave.

- - You can preserve the whole lemons just by making a cross-shaped incision on one side of the fruit with a knife so that the lemons can let the juice go.

- - You can reduce the amount of sugar in the recipe and instead of 500 grams put 300 grams, just pour the lemon with sugar and let it stand for longer in order to leave more juice. Then cover the jars with lids and, having sterilized them, cork with a preservation key.