Peeling chestnuts is easy If you boil them in a pressure cooker and then peel them. If you boil them for a bit longer, you can make boiled chestnuts. Using this method, you can make chestnuts in syrup in their inner skins, peeled chestnuts in syrup, or chestnut rice.If you are doing this in a regular pot, follow the recipe up to Step 3. Put the chestnuts in a pot with enough water to cover them, and simmer over medium heat for about 7 minutes. Turn off the heat and leave the chestnuts in the water to cool down. Then you should be able to peel the chestnuts. For boiled chestnuts, cook them for another 12 minutes and they should be done, although it depends on the size of the chestnuts. You can bring the chestnuts along for sports festivals at school or fall foliage-viewing outings! Recipe by Rika&chako

Chestnuts are delicious but they're really difficult to peel. After testing various methods, I came up with this way of using a pressure cooker.By using a pressure cooker, the subsequent pressure drop after quickly raising the pressure causes the air to fill the space between the inner skin and the inner nut. This makes it easy to peel the outer shell by hand, and the inner skin can be pulled off smoothly with a knife. Recipe by Toshikoya

The secret to easy peeling is a pressure cooker!Every year, even though it's tough, I want to make candied chestnuts. I saw on a TV program how to peel the outer shells in only short time without roughing up one's hands and adopted it to my family's tastes. Recipe by Akotan

I always have a hard time peeling fresh chestnuts every year. After trying a lot of ways to do it, I found this great method.I tried cooking the chestnuts under pressure for 9 minutes, but they were too soft to use in recipes. If you want to use for chestnut rice and other recipes, cook for 7 minutes under pressure.When I just put random cuts in the chestnuts, the ones with big cuts or the ones pierced through the inner skins came out overcooked, so be sure to make your cuts even! Recipe by banchi14

I love chestnuts. When they're in season starting September, I buy them.Just boil them well! Recipe by Panko625

I learned this from my mother.If you are strapped for time, soak the chestnuts in lukewarm water. Refresh the water before boiling. Small chestnuts should take about 40 minutes and large chestnuts 50 minutes. Stir occasionally. Recipe by Yuuyuu0221

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

The biggest concern when making chestnuts in syrup is preventing from falling apart while cooking, but if the cooking time is too short, they'll be hard. I finally found the right cooking time that works for me after making them several times, so I uploaded the recipe so I could remember it.By adding vinegar, the chestnuts are less likely to fall apart. it doesn't affect the flavor. If you cook the chestnuts over high heat or cook them for too long, they will fall apart. Even if they are on the firm side when you are done simmering, by leaving them to cool down in the syrup, they'll become floury and tender all the way through, and the flavor of the syrup will permeate too. Please be sure not to overcook. Recipe by Puru berry

My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline.

I received chestnuts, so I made this for the first time!The texture will be better if you remove the thick fibers really well!You can use brandy instead of rum! Recipe by CHICCHI14