Natural canned quince without sugar. How to cook quince - an exotic and healthy fruit for the winter.
Natural quince fruits are indispensable in dietary nutrition. They contain a lot of useful properties. This is an incredibly aromatic, yellow-green-fleshed, tart, sour fruit. Boiled and canned quince are especially pleasant. After processing, it acquires a pinkish, delicate tint, and tastes like a pear.
It’s easy to prepare an exotic miracle at home. It will take a minimum of time.
Wash selected, ripe quince fruits, cut into slices, removing the seed box. Peel the skin and soak the quince in cold water for a few minutes.
Blanch the slices for 12 minutes at 90°C.
Place in a colander and cool with water.
Then place the vitamin pieces in jars and pour boiling water over them.
Thus, all you need for harvesting, except Japanese quince, is 350 ml of water per 600 g of quince.
It is necessary to sterilize: 0.5 liter jars - 10 minutes, 1 liter jars - 12 minutes, 3 liter jars - 25 minutes.
Roll up and invert the jars.
Feel free to introduce canned golden, mysterious fruit into your family’s diet, which will not lose its healing properties when cooked. Natural quince prepared in this way for future use goes well with beef and poultry. This side dish will strengthen your immune system, lift your spirits, and delight you with your appearance. In a word, a real find for gourmets. We look forward to your feedback on the finished product in the comments.
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