Canned chestnuts

Chestnuts are rightfully considered a national French product, because it is not for nothing that the French celebrate the "Chestnut Festival" annually in October. There, chestnuts are used to make soups, cook porridge, cook souffles, grind them into flour, and then bake fragrant bread or make all sorts of sweets.

By the way, small chestnuts, which in this country are called chataigne, are usually used to make creams, canned puree, and jam. Meanwhile, large fruits (only one nut is in the shell) are suitable for the preparation of noble products and other expensive products (natural chestnuts, canned or glazed chestnuts).

In general, canned chestnuts find culinary widespread use in many regional recipes. It is customary to serve them with various winter dishes, especially based on game and poultry. In addition, canned chestnuts can be included in minced meat or side dishes. Finally, canned chestnuts play an important role in the confectionery business.

Canned chestnuts can be served with meat dishes, added to shrimp risotto, and even more than successfully this product is combined with scallops and asparagus. According to true connoisseurs, canned chestnuts are simply the perfect accompaniment to mulled wine.

From the moment the Marquis de Pompadour presented Catherine II as a gift to the Maron Glase (glazed chestnuts), they were taken to the delicacies of the royal court. At the same time, until 1917, chestnuts were often used as part of dishes of Russian haute cuisine restaurants, especially in St. Petersburg and Moscow. And for ordinary people, fried chestnuts were sold everywhere on the streets.

Unfortunately, chestnuts are a seasonal product - they mature in October and are stored for a very short time. Therefore, the French invented the technology of how to make canned chestnuts using a deep vacuum - without adding preservatives and other dangerous synthetic substances. By the way, this natural product after opening the can should not be stored in the refrigerator for more than 3 days.

At home, you can also make canned chestnuts yourself. To do this, the nuts are washed and dried well, after which incisions are necessarily made on the sides of the chestnuts. Nuts prepared in this way are folded into cans and placed in a microwave oven, with the help of which it becomes more and more popular to harvest food. At full power, the chestnuts are cooked for about eight minutes, after which they are closed with a lid. Ready-made canned chestnuts should be stored in a cool place, and they do not deteriorate almost until the next harvest.