Canned chestnuts
Description
Perfect for winter pantry stocks. This canned chestnut recipe won't give even the most inexperienced cook any trouble. You won't need any extra ingredients — all you need are the chestnuts themselves, jars, and the desire to preserve them. Come winter, you can open a jar, take out the chestnuts, and make countless delicious, healthy dishes. For example, fry them with a beer, or turn the chestnuts into the silkiest sauce! So, shall we start canning? Recipe: Sterilize the lids. Sort through the chestnuts — they should be whole, smooth, and undamaged. Score each one — otherwise they'll burst and you won't get the pleasure you were promised. Pack the chestnuts into jars. Place the jars in the microwave or oven at 130°C. Do not put the lids on! Cook for 15–20 minutes, shaking the jars from time to time. Be careful — the jars will be very hot! Seal the jars of chestnuts with the lids and store in a cool, dark place. Canned chestnuts keep until the next harvest. Store in a cool, dark place.