Autumn apple season is the hottest time in the country. A rare hostess does not think about how to process this huge mountain of gold, red and green apples. In the article you will find recipes with photos of simple but tasty apple blanks for the winter.
Selection and preparation of ingredients
There are many ways to prepare apples: process for juice, close jam, compote or jelly, ferment, dry with dried fruits, make applesauce, jam, marmalade or implement other ideas. They are also eaten fresh, keeping in the cellars or on the balcony for a long time.
Preparation of preservation begins with the preparation of the ingredients. The fruits are sorted and sorted. If you plan to make soaked apples or compote with whole fruits, then one-dimensional specimens will be equally saturated with filling and will be ready at the same time.
Damaged areas are removed from the fruit, cut into pieces and grains are removed. Wash under running water. Prepared pieces are stored in one percent salt solution until use. Salt will prevent darkening of the pulp.
Some recipes may require blanching - boiling apples in boiling water for 2-3 minutes. Blanching of solid fruits is carried out to give them softness, reduce volume, remove air from them, destroy enzymes to preserve the natural color in syrup or marinade.
Step-by-step recipes for harvesting apples for the winter
The simplest recipe for harvesting is drying apples. For this, the prepared raw materials are dried naturally, in the oven or in a special dryer. The recipe allows you to save the entire spectrum of vitamins in the fruit, spending a minimum amount of time and effort.
Soaked apples are made from autumn and winter varieties. It can be Antonovka, Snow Calvil, Pepin Lithuanian and others. For urination, mature, dense fruits are selected without external defects and damage.
Did you know? More than 8,000 apple varieties are grown in the world. There are so many apple trees that they make up 50% of the total mass of fruit trees.
Since they are closed whole, it is important that there are no codling moth and other insects inside. You can determine their presence by holes on the peel. Mashed potatoes, jam, jam, marmalade and marmalade are prepared from sweet fruits with added sugar. Juices - from varieties with sourness.
Jam with slices
To obtain a transparent jam, Semerenko and Antonovka are suitable. These apples have a dense pulp with a rich taste and aroma. There are only 2 basic ingredients, but they can be supplemented with walnuts and cinnamon to taste.
2 cans per 1 l2 hours
Energy value per 100 g:
- Wash the fruits, remove the seeds, cut into slices.
- Fruits are placed in an enameled pan for jam cooking and covered with sugar. Leave for 8-12 hours so that the apples give juice.
- The pan is put on medium heat and periodically stirring, brought to a boil. Cook for 8 minutes.
- Turning off the fire, let the jam cool.
- Then repeat the cycle twice, but cook for 10 minutes.
- At the last cooking, the jam is laid out in prepared sterile jars and sealed with sterile lids.
- After waiting until it cools, the finished product is stored for storage until winter.
Important! Most often, jam burns due to a pot with a thin bottom. Get a special pot for cooking. Do not use cookware with a damaged bottom - a sweet mass can stick to it and burn.
Applesauce
For applesauce, loose varieties of apples are suitable: Melba, Quinti. They form a thicker consistency. When preparing mashed potatoes, it is also necessary to peel so that the mass is homogeneous without hard pieces.
3 cans of 0.5 l2 hours
Energy value per 100 g:
- They wash the apples, remove the stalk.
- Cut into pieces, peel and remove the seeds. Cut into pieces.
- In a saucepan, bring the water to a boil, pour sugar and stir until completely dissolved.
- Turn on the syrup over a slow fire and pour fruit.
- The mixture is constantly stirred so as not to burn. Puree is the most prone to this product. You can gradually crush the apples with a crush to a homogeneous mass.
- After 25 minutes, the mash will be ready.
- Sterilize jars and lids.
- Spread mashed potatoes in prepared jars and cork with lids.
Store the product in a cool place, out of direct sunlight. Vitamins can break down under the influence of the sun - this reduces the beneficial properties of the product.
Important! Jam readiness indicator — density. If the syrup slowly drains from a spoon, then it is ready.
Compote
Compote is the most common type of preservation. In winter, it will perfectly replace ordinary, albeit good, but less healthy tea bags and enrich the diet with vitamins.
2 cans per 1 l2 hours
Energy value per 100 g:
- Banks are washed with soda, sterilized. The lids are boiling.
- The fruits are washed, cut into quarters. Bones, stalks, damaged areas, cores are removed.
- Apples are laid in prepared jars.
- In a saucepan, boil water and pour fruit over it. Leave for 5-10 minutes.
- Then the resulting infusion is poured back into the saucepan, sugar is added and brought to a boil.
- Boiling syrup is poured into cans and rolled with lids. Wrap in a warm towel until completely cooled.
Pickling
3 cans of 1 l2 hours
Energy value per 100 g:
- Banks are washed with soda, sterilized, the lids are boiled.
- The fruits are washed, cut into 4 parts, cut out the core and damaged areas.
- Prepared raw materials are blanched in boiling water for 2-3 minutes.
- Immediately after this is transferred to cold water.
- The water in which the apples were blanched is brought to a boil and sugar and spices are added to it. Boil for 5 minutes and add vinegar, after which they are removed from the heat.
- Apples are laid out in banks.
- Pour boiling marinade.
- Prepare a pan for sterilization.
- At the bottom lay a fabric or a special stand.
- Set jars with pickled fruits and sterilize. For liter cans, sterilization time is 0.5 hours.
- After that, preservation is corked. Wrap in a warm blanket and leave to cool completely.
Storage methods
Preservation is usually stored in the cellar. It has all the necessary conditions: coolness and lack of direct sunlight. In an apartment, banks are stored in a pantry, on a balcony or other suitable places. And in order to preserve the conservation longer, it is recommended to place a storage place in the northern part of the room - the temperature there will always be lower than in the rest of the apartment.
Did you know? Ancient French treatises recommended that apple trees be grown only on high hills - they indicated that the height of the tree affects the taste of the fruit. However, modern science does not confirm this.
Shelf life of preservation: 2-3 years. You can store longer, but the taste of the workpieces decreases over time and is better if you eat them fresher.
So, do not forget that it is better to process a large crop in several different ways. And for this you can come in handy these or other delicious recipes posted on the site. Cook with pleasure and delight the family with dainties.
