Ingredients for Making Canned Lemon with Sugar
- Lemon 6 pieces
- Sugar 500 grams
- Carnation 2 stars
- 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.
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!
- - 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.