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["Put the chestnuts in an enamel pot with enough water to cover the chestnuts (not listed) and bring to a boil.", "Turn off the heat.", "When the chestnuts have cooled enough to handle, peel the outer shells, taking care not to damage the inner skins.", "Put the chestnuts back in the enamel pot with water to cover (not listed) plus 1/2 teaspoon of baking soda, and bring to a boil again.", "Simmer over low heat until the boiling water turns a reddish black.", "Soak the chestnuts in cold water, and rub between your fingers to remove as much of the inner skin as you can.", "Leave to soak in water for a while.", "Put the chestnuts, enough water to cover (not listed) and the remaining 1/2 teaspoon of water back in the pot and bring to a boil.", "Simmer over low heat again until the water turns a reddish black and the chestnuts are tender.", "Transfer the boiled chestnuts in cold water, remove fibers with a toothpick, and soak in water for a while while changing the water several times.", "Put the chestnuts and 800 ml of water in the pot and bring to a boil.", "Add sugar.", "Skim scum, cover with aluminum foil, and simmer over low heat for 15 to 20 minutes.", "Leave to cool.", "Repeat Step 6 twice.", "Sugar is only added the first time around.", "Just repeat the boiling, simmering and cooling process.", "At the 3rd time, remove the aluminium foil and leave the chestnuts overnight to let the flavors penetrate.", "When leaving the chestnuts overnight in Step 7, if the room temperature is warm, put the pot in the refrigerator.", "To keep the chestnuts for a short time, store in sterilized jars and refrigerate.", "To store for a long time, put in a clean container and freeze.", "Please also refer to ""Chestnuts Simmered in Their Inner Skins in Red Wine"".", "Please also refer to ""Chestnuts Simmered in Their Inner Skins in White Wine""."]
