Apples are necessary and beneficial for everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can improve the health and mood of every person. The fruits of most autumn and winter varieties are stored well and for a long time without losing their properties, however, apple preparations for the winter have always been relevant and varied. They have a special taste and help in creating family culinary traditions, save time and effort in the future.
SWEET PREPARATIONS FROM APPLES FOR THE WINTER
The main preparations from apples for the winter are desserts: jam, jam, marmalade. The best apples for them are cinnamon apples, anise, pepin saffron, simirenko, renets and some others, even very ripe Antonovka. It is important that the apples are sweet, because the sour fruits are easily boiled during cooking.
Apple jam
Traditionally, for jam, apples are peeled and cut into slices no thicker than 2 cm. However, you can also cook unpeeled apples either whole without the core (it is removed with a special tube), or cut into quarters. Apple jam can be prepared in different ways as a preparation for the winter.
Jam recipe
. Peel and cut 1 kg of apples, dipping the slices in acidified or salted water to prevent them from browning. Then rinse lightly, place in a colander, and place in hot water to blanch for 5 to 10 minutes. Remove and place in cold water. Prepare syrup from 3 glasses of hot blanching water and 800 g of sugar and add apples to it. Stand for 3 – 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second stand, add freshly brewed syrup from 0.5 kg of sugar and a glass of water. Repeat cooking 1 – 2 more times for 5 – 7 minutes. To keep the syrup liquid, at the very end, pour citric acid on the tip of a knife and stir. Cool and pour into jars.
Jam recipe.
Blanch apples, peeled and cut (1 kg), and boil syrup from this water according to the proportion: 5 cups of sugar and 2 cups of water. Pour it over the apples, let sit for 4 hours and cook for 5-7 minutes 3-4 times until tender. If some of the slices are cooked before the rest, take them out and put them in a jar. For a strong aroma, you can add vanilla or citrus zest at the end.
Excellent preparation for winter - jam from apples of paradise
. Cut the branches of 1 kg of apples in half, remove the remaining sepals, wash and chop. Place in boiling water for 5 minutes, cool, and make syrup from this water: 1.3 - 1.5 kg of sugar per 800 ml. Immediately pour it over the apples, let sit for several hours and cook the jam in several batches.
Jams
For apple preparations in the form of jam, there are no strict requirements for the variety and degree of ripeness. The final taste is controlled by the amount of sugar and the volume of water. But it is better to take apples with a sweet and sour or even sour taste.
Apple jam
. Peel 1 kg of apples and cut into small pieces, add a glass of sugar and pour 1.5 - 2 glasses of water, cook over low heat. When the apples begin to soften, add 2 cups of sugar and cook until tender, about 40 minutes. You can immediately mix all the ingredients, bring to a boil and cook in one or several steps, but the apples must be boiled, for this to happen for sure, they are grated on a coarse grater.
We recommend reading: WHAT TO COOK FROM APPLES
“Five-minute” apples
For this preparation of apples for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can also do it by eye. You should take apples of the same variety, then they will be ready at the same time. Place peeled and randomly chopped ripe and juicy apples into a 5-liter saucepan. Pour 1 - 3 heaping cups of sugar, stir, close and leave overnight until the juice appears. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, and roll up.
Apple preparations in the form of jam or five minutes have a wide range of uses; they can be a filling for pies or charlotte, and the basis for sweet and sour sauces.
Dessert preparations from apples are most often made with sugar, but there is a recipe for puree that can be prepared both sweet and natural.
Apple puree
Peel and chop the apples, add 2 cups of boiling water per 3 kg, cook for 10 - 20 minutes until they are completely boiled. Quickly rub the hot mass through a colander, but better through a sieve, reheat for a couple of minutes, put into hot, dry liter jars, pasteurize in a water bath at 70°C for 30 minutes or sterilize for 15-20 minutes at a boil, roll up, turn over. To prevent the puree from darkening, add ascorbic acid, it slows down oxidation and extends shelf life.
If there are a lot of apples, there is also carrion or unripe and substandard apples different varieties, it is worth making real jam or exquisite marmalade from apples for the winter.
Weigh the finished unsweetened puree, put it in a bowl for jam, and heat to a boil. Cook for 5 - 10 minutes over medium heat until it thickens a little, add 800 g of sugar per 1 kg of puree. After the sugar has dissolved, increase the heat to an intense boil, stirring all the time. Drop onto a plate; the finished jam will not spread when cooled. You can check readiness by temperature. If the thermometer shows 106°C - the boiling point of the jam, everything is ready. Place in hot dry jars, cool for 1 - 2 days, when a film appears on the surface, cover with parchment and tie, or roll up like regular jam.
Marmalade
Applesauce marmalade
. To make a puree, take sweet summer berries, pour in the juice of sour berries and prepare the puree, weigh it. Pour into a low saucepan, preferably a steel one, pour 600 g of sugar per kg of puree and cook, stirring all the time with a wooden or plastic spatula until the apple mass leaves the bottom. Pour the mixture onto a coated dish or baking sheet and level with a knife. Sprinkle with ground nuts or chopped candied fruits. When the marmalade dries slightly, roll it up and cut it.
Baked apple marmalade
. Bake the apples in the oven, immediately quickly rub through a sieve, remove the skins and seeds, and weigh. For 1 kg of prepared apple mass, put 500 g of sugar, stir and cook until the marmalade is ready (if you run a spatula along the bottom, a groove will remain). Pour into a thin layer, cool, sprinkle with sugar and cut into pieces.
APPLE PREPARATIONS FOR THE WINTER - COMPOTES
For canned compotes, take not quite ripe autumn or winter varieties with dense sour or sweet and sour pulp. It is better to put apples of only one variety in one jar, smooth and without flaws. Usually the fruits are not peeled, but only quickly cut into large slices of the same size, the core is removed and, to avoid darkening, they are dipped in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, for no longer than half an hour.
Apple compote . Place the prepared apples in a colander or a special basket and blanch for 5–7 minutes to displace air and prevent darkening. Immediately transfer to chilled water for 2 minutes, drain, drain and place in jars, shaking them to pack tightly. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For preparing apples for the winter, a more popular option is when the apples are poured with syrup, kept for 5–7 minutes, drained, boiled and poured again, immediately rolled up without sterilization and wrapped in a blanket to cool slowly.
Quick apple compote
. Wash thoroughly, quickly cut and immediately place in jars, just below the hangers. Pour sugar at the rate of 2/3 cup per liter jar, pour boiling water, sterilize and roll up. The syrup turns out quite sweet, but in winter it can be diluted with water or fruit drink.
To add decorativeness to apple preparations in the form of compote, intensely colored berries are added to them - black currants, cherries or dark pitted plums, and red currants or gooseberries can be flavored. There is no need to change the amount of sugar.
APPLE PREPARATIONS FOR THE WINTER - SEASONING FOR MEAT AND FISH
The versatility of the apple is such that it can be the main component, the soloist, not only in sweet desserts, but also in snacks and seasonings. The number of recipes for apple snacks is quite large.
Apple seasoning . Peel and chop 5 kg of sour, slightly unripe apples, boil in a saucepan with a small amount of water, rub through a sieve. Transfer the puree into a low saucepan. Grind 300 g of garlic and 100 - 300 g each of parsley, coriander, dill and celery, 800 g in total. Peel and chop very finely 500 g of sweet pepper. Put everything in puree, add salt and sugar to taste, approximately 2 - 3 tbsp. l. Cook for 10 – 15 minutes, place the hot seasoning into hot and dry jars, sterilize and seal.
Apple relish with horseradish
. 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peeled, chopped, minced with a meat grinder, seasoned with 3 tbsp. l. salt and 2 tbsp. l. Sahara. Mix everything very well, put it in clean jars, and put it in the refrigerator.
Seasoning made from apples and lingonberries. Bake 1 kg of apples and prepare puree. Place 1 kg of berries in boiling water for a couple of minutes, drain and put into puree. Season with 1 - 2 tbsp. l. sugar, put 4 cloves and a piece of cinnamon. If the mass is very thick, pour a glass of water. Cook for 25 - 30 minutes, stirring, put into small jars, sterilize for 20 minutes and roll up.
SOAKED APPLES
Urine is an ancient method of preparing apples. The easiest option is to soak together with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the recipe sauerkraut. But you can cook them separately. To do this, you need to select picked (not fallen) apples without defects from autumn or winter varieties and let them sit for 2-3 weeks after picking so that they “arrive” and some of the starch turns into sugar.
Preparing soaked apples
. Wash the apples and put them dense layers into a large enamel pan with the legs up. Place currant, mint, cherry, raspberry leaves at the bottom of the pan and between the layers of fruit, but preferably rye or wheat straw. Cover the top layer with leaves, then with boiled canvas, then put a wooden circle and pressure. For the brine: stir 15 g of malt or 20 g of rye flour in water so that there are no lumps, brew with boiling water to a liter, boil, set aside, add 50 g of sugar and 15 g of salt. Pour over the apples and leave at 10–15°C for 10–12 days, make sure that the apples are completely submerged in the liquid, and add more if necessary. Then move to a cool place and store until the next harvest.
MARINATED APPLES
Pickled apples are another type of apple preparation for the winter. Cut ripe apples without defects into 2–4 parts, remove the core. Remove the coarse skin; you can leave the fine skin. Blanch at 85°C for 5 – 7 minutes, pour over cold water, arrange in jars as tightly as possible, add cloves, allspice, and a piece of cinnamon. Pour in marinade per 1 liter of blanching water, 4 cups of sugar, 160 g of 9% vinegar. Sterilize and roll up.
Obviously, these recipes are not the only way to prepare apples for the winter. You can make wine or juice, and from the “waste” you can make puree or pie filling, which is frozen in plastic containers. A multicooker will significantly speed up and simplify the process. Any apple preparations will help preserve everything that nature has given us for health, benefit, savings, pleasure, and for festive memories of summer!
You will need:
Jam
To prepare it, we will need the following ingredients:
- Sugar 1 kg
- Apples 1-1.5 kg
- Water 2 tbsp.
- Lemon acid 3 g
- Wash the apples thoroughly, remove the seeds and cut the peeled fruit into 8 large slices.
- Mix a kilogram of sugar with water and cook the syrup. When it boils, quickly drop each slice into a saucepan, stir and simmer over low heat for 10 minutes.
- The prepared mass must be removed from the heat. Wrap the pan and leave for 5.5-6 hours. Cook again for 10 minutes and remove. After 6 hours we repeat the procedure.
- At the end of the last cooking, add citric acid to the puree and mix.
- Let's move on to sterilization. and start canning. Lay out the hot mass, cover with lids and wrap.
- After it has cooled, transfer it to a cold or cool room.
Jam
A wonderful filling for pies, pancakes or charlottes, inexpensive and easy to prepare. You will need:
- Apples 3 kg
- Sugar 0.5 kg
- Vanilla sugar to taste
- Peel the apples. Remove the seeds and core. Cut into several small pieces. Add sugar, cover and leave to soak for 8-10 hours in a cool place.
- If you do everything correctly and leave the fruits in the specified conditions, they should release juice. Stir and cook over medium heat for 10-12 minutes. Remove and let cool.
- After 6-8 hours, put it on the fire again. Boil it.
- In the morning, the mass should be boiled for 15 minutes over low heat. Let it cool.
- After 6 hours, boil the jam in last time. It is important that the juice evaporates.
- We sterilize jars.
- The resulting workpiece is laid out in half-liter containers.
- Turn them over and let cool.
No wonder apple jam is considered the best filling for the winter. It's not difficult to make. You can even cook it in a slow cooker. The advantage is that it is suitable for any dish and does not spread. You can make compote from it, baby food, unusual sweet pies and jellies.
Juice
This product saturates the body with vitamins A, B, C, increases vitality, improves immunity and prolongs life. Fructose improves heart performance and relieves stress.
- We wash and peel the apples. Place in a juicer.
- Strain the liquid through cheesecloth.
- Pour the juice into a saucepan and place on low heat.
- Add sugar (if desired).
- Stir and skim off the foam.
- Cook for 3 minutes.
- Pour into jars, roll up, turn over and leave to cool.
Storage is possible in jars in a cool, dark place. Following this recipe, you can also make pear juice.
Pickled apples
Any variety will do. Since not everyone has barrels, we can use plastic bottles. Storage is also possible in banks.
- Apples 4-5 kg
- Cabbage 2 goals.
- Carrots 5 pcs.
- Sugar to taste
- Salt to taste
- Shred carrots and cabbage as for salads or borscht. Add a tablespoon of sugar and the same amount of salt. Grind and mix with your hands to release the liquid.
- Place the resulting mixture on the bottom of the bottle or jar. Then cover the layer with apples (entirely). Again, make a new layer of vegetables. And so on until filling.
- Pour boiled water, sugar and salt into the bowl where the chopped vegetables remain. Mix. We fill the bottles. The fruits should be covered with water. This way they won't be crispy and will be able to soak through.
- Wrap and store in the room or kitchen for 2 weeks. Then we move it to the basement.
Pickled
For this product we need:
- "Paradise" apples 1 kg
- Water 2 l
- Vinegar 3 tbsp.
- Cinnamon 15 g
- Cloves 10-15 g
- Sugar 750 ml
- We sort and wash the apples. We select only the best for our products. Boil water.
- Place the fruit in boiling water for a couple of minutes and quickly remove it. Cool them down.
- Prepare a pour-over from 3 tablespoons of vinegar, dried cinnamon and cloves (to taste) and add 750 ml of sugar.
- Fill the jars, pour and pasteurize over low heat for up to 30 minutes.
Compote
You cannot keep juices from a juicer fresh for a long time; you need to spend a lot of time putting them into jars. And it takes a few minutes to cook the compote. The benefit is that a flavorful drink can be made even from just one apple.
Cherry with apples
Ingredients:
- Apples 1-2 kg
- Water 1.5 l
- Cherries 1 tbsp.
- Sugar 5-10 tbsp.
Cut the apples into pieces. Fill with water and bring to a boil. Add a glass of frozen berries. Cook over low heat for 10-15 minutes. Add sugar (to taste). The compote will be sweet and sour with a unique smell.
Cold compote
- Apple jam 2 tbsp.
- Water 1 l
- Mint leaves 4-6 pcs.
- Orange 1 pc.
This option is also called “lazy”. Pour 2 tablespoons of jam (you can use not only apple jam) with chilled boiled water. Add mint leaves, ice and/or orange slices. Serve cold.
In a slow cooker
- Apples 1 kg
- Water 1 l
- Sugar to taste
The water content in apples, depending on the variety, ranges from 84 to 90 percent, fiber - up to 1.38 percent, sugars (fructose predominates) - 5-15 percent, tannins - 0.025-0.27 percent; contains pectin, protein substances, vitamins B1, B2, B6, PP, C, E, carotene, folic acid. Mineral substances are present: sodium - 28 mg, potassium - 248 mg, calcium - 16 mg, magnesium - 9 mg, phosphorus - 11 mg, iron - 2.2 mg per 100 g of fruit weight. Compared to other fruits, it is clear that apples contain a lot of iron, which plays an important role in physiological processes. Apples thanks to content large quantity fructose and pectin are necessary for the normal functioning of the gastrointestinal tract and improved digestion. Malic acid stimulates appetite and promotes better absorption of food.
The most common varieties of apples: summer ones - Grushovka Moskovskaya, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Bananovoye, Belorussky Sinap, Boyken.
There are two degrees of ripeness for apples: removable and consumer. Removable, or botanical, maturity occurs with the end of growth. At the same time, the apples stop increasing in volume and in most cases are easily separated from the tree. Fruits reach consumer, or edible, maturity when the color, taste and aroma characteristic of the variety appear.
In summer varieties, the harvest and consumer ripeness of apples coincide in time. In autumn and winter varieties, consumer maturity occurs much later: by 15-45 days for autumn varieties and up to 180 days for winter varieties.
Apples of autumn and winter varieties intended for long-term storage, removed upon reaching removable maturity. If harvested too early, the fruits of many varieties become sour and are not only poorly stored, but also remain rough, low-juiced, and worse colored. Delay in harvesting usually leads to massive falling of fruits, which become unsuitable for long-term storage.
The removal period is also set taking into account storage conditions. If the apples are stored in the refrigerator, then they can be picked more ripe; if in storage without refrigeration, they can be picked earlier, i.e., less ripe. Before storing, you need to sort the apples by size, since small fruits can be stored longer than large ones.
The peel of the fruit is the main barrier against the penetration of microbes into the pulp tissue. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause fruit rotting.
A properly picked apple should also have a whole stem.
When choosing a storage temperature, you must take into account the characteristics of each variety. Thus, the optimal storage temperature for the saffron Pepin variety is from 2 to 1°C, for the Antonovka variety - from 2 to 4°C. Apples can be stored by packing them in polymer bags or films; after 0.5-1 month, a stable gas environment is created in the packaging (5-7 percent carbon dioxide, 14-16 percent oxygen).
This is how you can store Boyken, Golden Delicious, Pepin saffron, Welsey and some other varieties. To keep the fruits longer, you need to fill the prepared bags with apples, transfer them to storage and only after cooling, seal them hermetically.
You can store apples without a refrigerator, for example, in a frost-free brick cellar, in which the temperature does not rise above 4°C. It is better to place apples in small boxes, covering the walls and bottom with paper. To save High Quality Fruits need to be maintained at high humidity by placing containers of water. Antonovka novaya, Babushkino, Ranet champagne, Pobeditel, etc. are better stored in such conditions.
Apples can be prepared in the form of jam, jelly, compotes, marmalade, marshmallows, they can be pickled or soaked.
FIVE MINUTES JAM FROM APPLES
Cut the prepared apples into 1.5-2 cm pieces and cover with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, constantly stirring vigorously so that the apples do not burn. Place the apples in prepared glass jars and roll up the lids, store anywhere.
For 1 kg of cored and peeled apples - 150-200 g of sugar.
BAKED APPLE JAM
Peel and cut the apples into pieces, cover with sugar, place in an enamel pan and place in a not very hot oven. Place the baked apples in prepared glass jars and roll up. Jam from sweet apples can be made without sugar.
For 1 kg of cored and peeled apples - 100-150 g of sugar.
JELLY-JAM FROM APPLES (BULGARIAN RECIPE)
Cut the apples into eight pieces and mix with sliced lemons (with peel and seeds), add water to cover the fruits and cook until soft. Strain the juice and add sugar, cook over high heat until the syrup thickens (a drop of syrup on a saucer should not spread). 2-3 minutes before removing the jelly from the heat, add citric acid and, if desired, the peeled dried kernel walnut. Seal the jars with cellophane.
For 2 kg of apples - 2 lemons, for 1 liter of juice - 750 g of sugar, 1 teaspoon of citric acid, 50 g of walnut kernels.
PARADISE APPLE JAM
Rinse the apples in cold water, remove the stems, place in a copper basin or enamel bowl, cover with granulated sugar, add water and place in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine whether the jam is ready, place a drop on a saucer and divide it into two parts. If they merge slowly, the jam is successful.
For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.
COMPOTE FROM APPLES (EXPEDITED METHOD)
Select large, strong, undamaged apples, rinse with cold water, cut into several parts, remove the stem and seeds. You can also peel the fruit, but it is not necessary. Carefully place the prepared apples in a sterilized container, pour hot (90-95°C) syrup and sterilize. Sterilize jars with a capacity of 0.5 liters for 10 minutes, three-liter jars for 25 minutes. It must be kept in mind that more ripe fruits Fewer need to be sterilized, and less mature ones need to be sterilized more. Add sugar to syrup to taste.
COMPOTE OF APPLES
Pour 3 liters of water into a saucepan and heat it up. Sugar can be added to the water in advance. While the water is heating to a boil, cut the apples in half and remove the core. When the water boils, take the cooked apples (about enough for two to three jars) and, depending on the variety, place them in hot water or (for example, Antonovka) immediately pour hot water over them. As soon as the skin on the fruit turns yellowish, you need to quickly remove the apples from the pan, preferably with a fork, and immediately transfer them to prepared jars. When all the apples are laid out, fill the jars with apples to the top with boiling water. Immediately roll them up with lids and place them upside down. Add cold water with sugar to the pan, prepare a second portion of apples, and so on.
APPLE JELLY
Chop the apples and simmer them in water with cloves until soft. Pass the mixture through a sieve. Heat the applesauce, add sugar, lemon pulp and juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup quickly hardens on a cold plate. Cool the jelly and place it in sterile jars.
For 600 g of puree - 400 g of sugar. For 1.5 kg of apples - 600 g of water, 10-12 pcs. cloves, juice and pulp of 0.5 lemon.
APPLE JAM
Wash and cut the apples, remove the core and seeds, put them in a saucepan and add a little water. Heat until softened and while hot, rub them through a sieve. Mix the puree with sugar and cook, stirring all the time. To make the jam dense, you need to add 100-200 g less sugar. You can store the jam in glass jars or in wooden boxes lined with parchment. If the jam has cooled down, if you do not stir it, a thick crust will form. It will protect the product from spoilage.
For 1 kg of apple puree - at least 800 g of sugar, and if the apples are sour, then more.
APPLE JAM WITHOUT SUGAR
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Cook the resulting puree until it thickens well, making sure it doesn’t burn. Then, while warm, place it in sterilized jars and, closing with boiled lids, pasteurize half-liter jars at a temperature of 100°C for 15 minutes, liter jars for 20, three-liter jars for 30 minutes. Apple jam can be stored for a year.
For 1 kg of apples - 200 g of water.
APPLE PASTILE WITHOUT SUGAR
Peel apples of any degree of ripeness, cut into slices, place in a saucepan, add a little water to the bottom, cover with a lid and boil over low heat, then cool and rub through a colander. Grease the surface of the kitchen board with a very thin layer of vegetable oil and rub it in thoroughly with a dry gauze swab. Spread the applesauce on the board in an even layer (no thicker than 0.8 mm - otherwise it will take a long time to dry) and place it in the sun or draft. On the second day, when the puree dries a little, the board can be placed at an angle.
After three days, pry the dry marshmallow with a knife and remove it from the board. This “apple napkin” then needs to be hung on a rope for 2 days. For long-term storage, fold the marshmallows into a stack, sprinkle them lightly with powdered sugar, roll them tightly into a roll, put them in a plastic bag and place them in the refrigerator.
APPLES IN JELLO
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with granulated sugar and mix thoroughly, then place in one layer on a baking sheet and place in a preheated oven (temperature 250°C). Do not stir the mass during heat treatment. After boiling, transfer it to dry, sterilized jars and roll up with sterile lids.
APPLE ROLL
Cut the apples into slices, sprinkle with granulated sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice comes out of the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and put them back on low heat to finish cooking, without closing the lid of the pan so that the moisture evaporates better. After 2-3 hours, when the mass easily separates from the spoon, pour it onto foil greased with any oil and leave to dry for 2-3 days. The thicker the layer of mass, the higher the quality of the roll. Remove the dried mass, thin and elastic, from the foil, sprinkle with granulated sugar and roll into a roll. Cut the finished roll into pieces and place in boxes. You can store the roll at room temperature for many years - the roll does not lose its quality.
For 1 kg of apples - 300 g of sugar.
APPLES COVERED WITH SUGAR
Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then no need to peel), cut into slices up to 2 cm thick, cutting out the core, put in jars, sprinkle with sugar, cover with tin lids and sterilize in boiling water. half-liter jars in water - 15 minutes, liter jars - 20-25. After this, immediately roll up the lids on the jars.
For a half-liter jar - 200 g of sugar (if the fruits are sour, then up to 400 g), for a liter jar - up to 400 g.
APPLES WITHOUT SUGAR
Peel the apples and cut them into slices, place them in two-liter and liter jars. Place the jar on a towel or linen rag, fill it with boiling water (without sugar) to the very top and, covering it with a lid, leave for three minutes, then drain the water and fill it with boiling water again. After repeating the procedure three times, roll up the lid of the jar.
Please note: if there are several cans, you need to deal with each one separately, without allowing the water to cool.
MARINATED APPLES
This is delicious spicy snack. In winter, it is used as a side dish for dishes made from game, poultry, meat, and vegetables. Marinades are prepared from various fruits, vegetables, and mushrooms.
The fruits and containers are prepared as for compote. Place the apples in jars, pour in the marinade mixture and heat liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After this, seal the jars for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not overcooked or softened.
For marinade filling: for 1 liter of filling - 500 g chilled boiled water, 200 g of sugar, 250 g of 9 percent vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.
For sour fruits, sugar is taken 120 g more than the norm, and 120 g is subtracted from the liquid.
SOAKED APPLES
Sour and strong varieties are suitable for soaking (just not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to ten liters. Line the bottom of the barrel with fresh, washed, scalded with boiling water and finely chopped rye straw. If there is no straw, you can use blackcurrant or cherry leaves. Place healthy, clean-skinned fruits, thoroughly washed, in rows, layering them with straw or leaves. Cover everything with leaves and fill with brine. Place apples soaked in brine for 8-10 days for fermentation (temperature 22-25 °C).
As soon as the foam subsides and bubbles stop rising, fill the jars with brine and roll up. Barrels (or jars) can be covered with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine. Store soaked apples in a place protected from direct sunlight at a temperature not higher than 15°C and not lower than - 6°C.
For brine: for 10 liters of water - 300 g of granulated sugar, 150 g of salt and malt wort. Prepare the wort as follows: stir 100 g of malt in 1 liter of water, put on fire and bring to a boil. Leave for a day, strain and pour into brine.
If there is no malt, you can take 100 g of rye flour or dry kvass.
If desired, part of the granulated sugar can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.
SLASHED APPLES IN THEIR OWN JUICE
Grate sour forest and fallen apples on a grater with large holes, immediately mix with sugar, put in half-liter jars, cover them with boiled lids and set to sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples need to be added to the “hangers”.
Sterilize the jars at low boil for 20 minutes, then seal them and leave them in the same water until it cools. Serve chopped apples with puddings, cottage cheese casseroles, pancakes and pancakes.
For 1 kg of apples - 100 g of sugar.
APPLE PUREE
Place well-washed apples, cut into halves or quarters without cores or stems, into a saucepan with a little water poured into the bottom, steam slowly under the lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled bottles (fill up to half the neck) and boil for 15-20 minutes in a pan of water on crosswise placed planks. Remove them from the water, tar the necks of the bottles, previously wiped dry with a paper napkin, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and pour tar over the entire circle and the edges of the neck. The puree is used to prepare jelly and sauces for sweet, meat and lean dishes.
When cooking, 150-200 g of sugar can be added to 1 kg of puree.
APPLE-PUMPKIN PUREE
Steam sour apples, cut into slices, and pumpkin, cut into pieces, in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree while stirring to 90°C and pour it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
1 kg apples, 1 kg pumpkin, 1 teaspoon lemon or orange zest, sugar to taste.
APPLE SHAVINGS IN SLOVAK
Peel and core the apples and cut into shavings on a grater. Immediately place the shavings into jars and compact them. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes. Apple chips are used for layer pies.
You can add 50-100 g of sugar to a liter jar of chips.
QUICK COOKING FROM APPLES
Prepare a syrup from apple juice or water and sugar, dip apples, cut into slices, into it, boil for 1-2 minutes, then use a slotted spoon or a spoon with holes to remove the apples from the syrup and place them in a scalded bowl. three liter jar. Fill the voids between the apples with boiling syrup to the top edge of the jar, close with a boiled lid and roll up. Apples will retain their flavor and are good not only in a pie, but also on their own, with milk, cream and sour cream.
For 2.5 kg of apples - 2 liters of apple juice or water, 500 g of sugar.
PREPARATION FOR APPLE PIES
You will need little sugar, the preparation method is quick and simple. Cut the peeled apples into slices, put in a saucepan, add sugar, put on low heat, heat to about 85°C, stirring continuously, leave for another 5 minutes and place in hot sterile jars, filling them to the very brim. Immediately roll up the jars and turn them upside down. The resulting jam-like mass is very good for pies, pancakes, pancakes, and just for tea.
For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.
APPLE MARMELADE
Boil applesauce (see preparation above) with the only difference being that for 1 kg of apples, better than Antonovka, you need to take more sugar. After this, evaporate the puree until it thickens, stirring all the time so as not to burn. To check the readiness of the marmalade, you need to spread the mixture in a thin layer on a saucer and draw a furrow with a spoon. If it does not close, the marmalade is ready. Fill steamed and dried jars with hot marmalade. When it has cooled, place a circle of cellophane or parchment paper soaked in alcohol on it.
For 1 kg of apples - 500-600 g of sugar.
APPLE MARMALADE (IN THE OVEN)
Wash the apples, remove the core and seeds, cut into small pieces, mix with granulated sugar, and place in a thick layer on a baking sheet. Do not add water. Place the baking sheet in the hot oven. After boiling, reduce the oven temperature. To prevent the mass from burning, stir it periodically with a spoon or spatula and cook until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes after boiling.
Place the boiled mass on a sheet of foil or on a cold baking sheet sprinkled with granulated sugar, dry it at room temperature, sprinkle with granulated sugar and store in ordinary cardboard candy boxes in a cool, dry place.
For 1 kg of apples - 200 g of sugar.
DRIED APPLES
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar, mix, place in an enamel pan, cover with a clean cloth, set pressure and let sit until the juice is released. Drain the resulting juice, place the slices on a baking sheet and place in the oven to dry. The oven should be heated to 65°C. Cured apple slices transfer to dry glass jars or linen bags. Store them in a dry place at room temperature. Separated Apple juice can be used to prepare compotes, or preserved by boiling them first. While boiling, pour the juice into jars and roll up the lids. Dried apples can be served with tea, used as a filling for pies, or made into compote.
For 1 kg of apple mass - 100 g of sugar.
CANDIFIED APPLES
Carefully cut 15 medium-sized sweet apples into quarters, remove the seeds, leave the core and stuff with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to brown. Then, sprinkle the apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, cook again, turn over, cook again until almost all the syrup has boiled away.
Taking out a piece and sprinkling each with sugar, quickly place on a baking sheet covered with straw and place in a heated, but without heat, oven. When the oven has cooled, turn the candied fruits over to the other side and repeat the operation. Fold them into glass jar, covering with a circle of parchment paper moistened with alcohol, seal with cellophane.
For 15 apples - 500 ml water, 400 g sugar; for sprinkling - 2 cups granulated sugar, orange peel, cinnamon and cloves - to taste.
APPLE CANDIES
Grate the apples, add sugar and water, cook until a thick puree forms. After removing it from the heat, mix with dried, peeled and chopped almonds or walnut kernels, finely chopped candied fruits and dried and powdered orange peel. Form balls with wet fingers, dry, sprinkle with sugar, put in a jar, cover with a circle of parchment paper moistened with alcohol, and seal with cellophane.
For 1 kg of apples - 500 g of sugar, 50 g of almonds (or 100 g of walnut kernels), 100 g of candied fruits, 1 teaspoon of orange peel powder.
APPLES IN CURRANT JUICE
Cut the apples in half or into quarters, peel and core them. Remove black and red currants or only red ones from the bunches, remove diseased and unripe ones, wash thoroughly and steam in a saucepan under a lid with a small amount of water. Rub the hot mixture through a sieve and fill the jars halfway. Then place the apples in the jars so that they are completely immersed in the juice. The juice level should be 1-2 cm below the neck. Pasteurize in boiling water: half-liter jars - 25-30 minutes, liter and two-liter jars - 30-35 minutes.
APPLE CHEESE
Wash the apples, cut into pieces, place on the bottom of the pan, pour in a little water, put on low heat and cook until thickened. Rub the finished mass through a sieve, add cumin, stir, put in a thick, clean cloth and put under pressure for three days. Then take out the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. The cheese is easy to eat and is an ideal product for baby food and diet food; it stores well.
For 1 kg of mass - 1 tbsp. spoon of cumin.
APPLE SEASONING
Wash the apples, core, chop, put in a saucepan, add a small amount of water and simmer, covered, until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and mince it, mix it with applesauce, add salt, mustard, vegetable oil and mix. Place the prepared seasoning in small jars and refrigerate.
1 kg apples, 300 g garlic, 1 tbsp. spoon of dry mustard, 100 g vegetable oil, 5 g salt.
APPLESAUCE
Place peeled and sliced onions and apples, along with raisins and sugar, in large saucepan, pour 0.5 cups of water, bring to a boil and cook over low heat, stirring frequently, until the consistency of thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Place the sauce into jars and cover with foil.
1.5 kg of sour apples, 500 g of onion, 5 tbsp. tablespoons raisins, 500 g sugar, 1/2 teaspoon salt, ground cloves and black pepper on the tip of a knife, 0.5 teaspoon red ground pepper, 1.5 cups of wine or table vinegar.
APPLE VINEGAR
Overripe apples or carrion are used, as well as waste left over from the preparation of jam, juice, and syrup. Rinse the fruits thoroughly in three waters, crush small and juicy apples, and chop hard ones. Transfer the mixture into an enamel bowl with a wide bottom, add hot water (65-70°C) and add sugar. Water should cover the apple mass by 3-4 cm. Place the dishes in a warm place (18-22°C), but not in the sun. Stir frequently to prevent the surface from drying out. It’s even better to cover the mass with a wooden circle and put a little pressure on top.
After two weeks, strain the liquid through gauze folded in two or three layers and pour it into large bottles or three-five liter jars for fermentation, without adding 5-7 cm to the top. Keep the liquid in such bottles or jars for another two weeks. Carefully pour the finished vinegar, without stirring, into bottles, without adding to the top 3-4 cm. Strain the sediment through a thick cloth.
Seal the bottles with boiled corks, and for long-term storage, pour paraffin on top of the corks, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles with vinegar in the light, after wrapping them in dark paper.
For 1 kg of apple mass - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).