Pickled quince for winter

Wash the sorted fruits, let the water drain, cut into slices with a knife, peel, remove the seed box and damaged areas and cut into pieces. Sliced pieces are recommended to be stored in cold water. In order to soften the quince, it is blanched in boiling water, then cooled in water. Put the cooled parts of the quince in jars and pour the marinade. To prepare the marinade, pour water into a saucepan, add cloves, sugar and cinnamon, boil for 7 minutes, pour vinegar, bring the marinade to a boil and pour it over the jars. The stacking ratio is as follows: 60% quince, 40% marinade. Cover the filled cans with lids, place in a pan with heated water and pasteurize at a temperature of 900C: 0.5 l cans – 15 minutes, 1 l cans – 20 minutes, 3 l cans – 30 minutes or sterilize: 0.5 l cans – 8 minutes, 1 l – 12 minutes, 3L - 25 minutes. The food is ready!