Apples are not the fruits that are extremely necessary to conserve. They are well kept and are on sale all year round, and the price does not change much with the distance from the season. But there are situations when conservation is irreplaceable, for example, if you want to keep apples from your garden for a longer time (especially early varieties) or have jars of compote at hand that will come to the rescue of the hostess at the right moment.
In canning compote, as in all other types of preservation, the main thing is sterility. Carefully boil or steam the jars and lids, close the compote as soon as it is removed from the stove, and your billet will stand still for a year or two, even at room temperature.
Ingredients:
- apples - 4 pieces;
- sugar - 200 g.
How to make apple compote for the winter
1. Prepare dishes for cooking and spin compote. Rinse the apples well under running water. Pour sugar in the specified amount. The latter is taken at the rate of 200 g per 1 liter of water. It is necessary to sterilize the jars and dry them.
2. Cut the fruits into slices or in half, depending on their size. Remove the seed core and tails. If we close in large cans of 3 liters, then we do not cut small apples.
3. Fold the sliced fruit into a saucepan and cover it with sugar.
4. Fill with a measured amount of water and set to boil. Stir gently from time to time to dissolve sugar. After boiling do not remove from the fire for a couple of minutes.
5. After the compote is cooked, we pour it into the cans.
6. In boiling water, process the caps. And then dried in the microwave or oven.
7. Put the lid on the jar with compote.
8. And then we roll it up with a special key.
9. When everything is ready, turn the jars upside down to see if the air is passing.
10. In this position, we leave them for the whole night, covering them with a blanket. In the morning we check and if everything is fine, we ship stored in a cool place.
