Candied squash

1.2 kg sugar

300 g water

3 g citric acid

0.05 g vanillin

Rinse the scallops in cold water, cut plodnozhki, cut lengthwise into slices with the edge of 15-20 mm.

Put the sliced squash in a colander and lower it to 1 minute in boiling water, then in cold water, then put the scallops in the enamel basin, pour syrup.

To prepare the syrup need to connect the water and sugar, boil for 10-15 minutes, filtered through cheesecloth (3-4 layers), over heat, bring to a boil, pour the syrup into a bowl with the scallops.

Squash stand in syrup 10 hours, then boil down to their readiness in syrup (should appear bubbles with a diameter of 10-15 mm), vanillin added at the end of boiling.

Fold cooked candied fruit in a colander and leave for 1-1.5 hours to fully stack syrup and candied cooled.

Candied lay in a row on a screen, for 1-2 days to dry at room temperature, then sprinkle with sugar, dosushit.

Then candied squash placed in cans and hermetically sealed.