How to close the compote?

Home sweet stuffs will never besuperfluous, therefore many independently twist compotes from berries and fruit. But here's how to close the compote, so that it turned out delicious and stored for a long time, not everyone knows. We offer you several basic conservation rules.

Preparation of berries and fruits

All berries and fruits for compote should be wholeand fresh. Large apples and pears must be cut first, and small ones can be preserved entirely. Of the cherries, plums, apricots and peaches, bones can not be removed. But to wash and

you need to go through all the fruits and berries. Do not wash only raspberries!

All rotten and wormy berries need mercilesslyreject; dark and beaten places on large fruits must be cut out - then your compote will last a long time. All rubbish (leaves, petioles, etc.) from small berries should also be removed. Only after this, you can begin to preserve.

Preparation of containers

For the preparation of compote for the winter is bestfit three-liter glass jars. It is desirable to cover them with metal caps. If you have a threaded can, you can use screw caps. Common banks are clogged with

tin lids and a special sealing key. Polyethylene lids are also suitable for conservation, but with them an inexperienced mistress can not cope if, for example, it will overstrain them in boiling water.

Before you close the compote for the winter, all the banksyou need to wash it thoroughly, even if you think that they are clean. Reusable lids should also be thoroughly rinsed. After that, the containers must be sterilized with hot steam. To do this, the jar is placed upside down over boiling water (for this you can boil water in a kettle or in a small diameter saucepan). In this case, the neck of the jar should not touch the water. The lids must be sterilized immediately before sundown, after holding them for a few seconds in boiling water.

Conservation process

Now about the very process of conservation. How to properly close the compote? To do this, the sterilized cans are filled with prepared berries or fruits for about a third or half. After that, in the jars to the very top, pour steep boiling water without sugar, cover the jars with lids and leave to "rest" until completely cooled.

Cooled water is drained from cans into a large saucepan, leaving berries (fruit) in jars. After that, sugar is added to the water according to the recipe. But the final

the amount of sugar depends only on your taste - compote can be made generally unsweetened.

The pan is put on fire and the syrup is allowed to boil. The boiling syrup is again poured into cans, filling them up to the top and immediately clogged with prepared lids. If you use an automatic or semi-automatic key, simply cover the jar with a lid, attach the key on top and rotate the handle six times clockwise first, then the same number of times in the opposite direction. Older keys have a special twisting screw. With this key, the jar is closed by rotating the handle only in one direction, and also tightening the screw several times to the stop.

Banks turn upside down, covertowel and leave to cool. If in an inverted jar a compote does not flow out from under the lid, and air bubbles do not rise, then the can is closed tightly. When the compote is cooled, the jar with it can be stored for storage in a prepared place.

Now you know how to close the compote. And if your experience of blanks is still small, then it will be useful for you to see a video about how to properly close the compote.