How to make
Boil the water, sugar, lemon peel, cinnamon and vanilla (pod + seeds) over medium heat for 10 minutes under a lid.
Add perfectly peeled chestnuts and boil them for another 12 minutes at the same temperature (100 degrees).
Strain the syrup and remove the lemon peel, vanilla and cinnamon.
The chestnuts are distributed in three sterilized jars with a capacity of 1 cup (250 ml), so that their level is 1.2″ (3 cm) from the edge.
Pour the syrup 1 cm below the edge and close the jars well. Wrap them in cheesecloth and place them in a pressure cooker, by covering them with water. Boil them for 25 minutes and leave them to cool inside the pot.
The boiled jars are canned in a dry, cool and dark place for up to 1 year (whenever the whole process is done correctly). The longer they stay, the better the canned chestnuts become.
It is good to wait at least 30 days before opening the first jar.
Note: The three jars are sterilized in advance by boiling them separately from the lids for 20-30 minutes in water. Then leave them upside down on a clean towel to dry.
Make sure that the jars are tightly closed and that a vacuum effect has been obtained. There should be no bulging caps. When opening the jar, the characteristic click must be heard.
The amount of water for the syrup is measured in grams, as stated in the original recipe, although the correct unit of liquid is liter-milliliter. However, you also measure the water in grams, so that you don't mess up the accuracy of the proportion.
Use the canned chestnuts as an addition or additional ingredient to various desserts.
