Compote from apples for the winter

Compote from apples for the winter

Apples are the most common and available for canning fruits. They can be bought at any time of the year. They have excellent keeping quality, so the hostess does not have problems with their storage, if she can not do the harvesting of fruits in the near future.

In addition to these advantages, they have a lot of useful properties. They are rich in vitamins C, B1, B2, B6, E, as well as the necessary trace elements for health: potassium, calcium, sodium, zinc, phosphorus, iodine, iron, manganese, magnesium.

Apples are pickled, dried, frozen. Of them cook jam, jam, compote.

Subtleties

  • Apples of almost any kind are suitable for compotes. But it is better to use Aport, Lemon, Antonovka, Pepin saffron, Boyken.
  • For the compote for the winter you need to take only ripe apples. Compote of unripe fruits will have a not very pleasant taste. Overripe fruits during sterilization can be boiled soft, and the compote itself will turn out cloudy.
  • Nor should they be crumpled or soft. Worm apples are not suitable for winter canning.
  • For compote they can be used whole, cut in half or in wide slices.
  • If the peel is not too hard, the apples do not peel. Otherwise, the skin needs to be removed. Be sure to cut out the seed chamber.
  • Before being put into the jars, the apples are blanched. So that they do not digest, they should not be processed in boiling water. The liquid should be heated only to 85-90 °. Then the apples must be quickly cooled, immersed in cold water.
  • The more acidic the fruits, the less minutes they are sterilized.
  • So that the sliced ​​apples do not darken, they can be immersed for 15-20 minutes in cold salted water (10 g of salt is put into 1 liter of water).

Compote from apples for the winter: a classic recipe

Ingredients for two 1 l cans:

  • apples - 1 kg;
  • sugar - 300 g;
  • water - 1 l.

Method of preparation

  • Pick ripe apples with delicate skin without dents and wormholes. Wash thoroughly.
  • Prepare the jars. Sterilize them in boiling water or calcine in the oven. Wash the lids and boil for 5 minutes.
  • Pour water into an enamel saucepan, bring to a boil. Turn down the fire so that the surface of the water only slightly wavers.
  • Cut the apples in half, remove the core. Cut into wide slices.
  • Dip sliced ​​apples in hot water and blanch for 7 minutes.
  • Then transfer them to a colander and quickly cool under running cold water. Do not pour out water from under them. You will need it for cooking syrup.
  • Fold the apples into the jars, filling them over the hangers.
  • In the water in which the fruits are blanched, put sugar at a rate that is normal. Cook the syrup.
  • Pour the boiled syrup over the jars with the prepared apples. Cover with lids.
  • Put in a wide saucepan with hot water. Sterilize one-liter jars for 18-20 minutes, half-liter - 12-15 minutes.
  • Hermetically cork with boiled lids. Turn upside down. Cover with a blanket and cool as it is.

Compote from apples with lemon

Ingredients for six 1 l cans:

  • apples - 3 kg;
  • sugar - 500 g;
  • citric acid - 1, 5 g;
  • water - 2, 5 l;
  • lemon - 1 pc.

Method of preparation

  • Apples are sorted. Wash well in cold water. Cut them, remove the core. Cut into slices.
  • Put them in acidified water.
  • Boil syrup out of water and sugar in an enamel pan.
  • Fold the apples into sterile jars. Add sliced ​​lemon.
  • Pour boiling syrup.
  • Put the jars in a wide saucepan, cover with sterile lids. Sterilize one-liter jars for 25 minutes, half-liter for 20 minutes.
  • Then close the cans with sterile caps, turn them upside down. Cool it down.

Compote from apples with lemon and spices for the winter

Ingredients for six 1 l cans:

  • apples - 3 kg;
  • sugar - 600 g;
  • cinnamon - to taste;
  • carnation - 2 buds;
  • water - 2, 5 l;
  • lemon - 1 pc.

Method of preparation

  • Peel ripe, hard apples. Cut in half, remove the core.
  • Cut into slices. Rinse in cold water. Immediately lower into a saucepan with boiling water. Blanch for 5 minutes.
  • Flip the apples into a colander. Fold in sterile jars. Add to them the washed lemon, cut into slices.
  • In the water in which the apples warmed up, put the sugar in the norm. Boil the syrup by adding cinnamon and cloves to it. Strain.
  • Fill them with apple cans.
  • Stop and sterilize for 20 minutes if the banks are liter. Half-liter containers can be sterilized for 10-15 minutes.
  • Banks with the finished compote turn upside down and leave to cool in this form.

Compote from apples with wine

Ingredients (per 10 liter cans):

  • apples - 7 kg;
  • cinnamon - 3 sticks or to taste;
  • carnation - 20 buds;
  • lemon peel from 1 lemon;
  • sugar - 800 g;
  • water - 4 l;
  • Riesling wine - 2 tbsp.

Method of preparation

  • Firm ripe apples wash well. Remove the core. Cut into slices or quarters. Fill with cold water.
  • Pour water in a saucepan according to the norm, add sugar. Cook the syrup.
  • Dip apples into it. Put the cloves and cinnamon. With a barely noticeable boil, blanch for 5-10 minutes.
  • Drop the apples into a colander. Spread out on the banks.
  • Boil the syrup with lemon rinds and wine.
  • Fill them with apples.
  • Place the jars in a wide saucepan with water and sterilize for 15-20 minutes. Seal the jars with sterile caps.
  • Cool upside down.

Compote from apples for the winter without sterilization

Ingredients for two 1 l cans:

  • apples - 1 kg;
  • water - 1 l;
  • sugar - 200 g.

Method of preparation

  • Prepare sterilized jars and lids in advance.
  • Ripe hard apples wash. Cut in half, remove the core. Cut into slices.
  • Fold in jars, filling them over the hangers.
  • Pour boiling water. Cover and leave for 15 minutes. During this time, the apples will warm up, and the liquid, on the contrary, will cool.
  • Close the can with a lid with holes. Through it, pour the water into the pan. Add at the rate of sugar. Cook the syrup.
  • Pour the apples with hot syrup so that it overflows slightly. So he will push the air out of the can.
  • Immediately seal the cap tightly.
  • Turn the jar over, cover with a blanket. Leave in this position until cool.

Compote of assorted apples, apricots and raspberries without sterilization

Ingredients (for 1 three-liter jar):

  • apples - 5 pcs .;
  • apricots - 8 pcs .;
  • raspberry - 200 g;
  • sugar - 300 g;
  • water - 2 l.

Method of preparation

  • Wash apples. Cut in half, remove the core.
  • Wash apricots. Cut into two halves, remove the bones.
  • Put the raspberries in a colander and wash them by dipping several times in a bowl of water. Remove the sepals.
  • Sterilize the jar and lid.
  • Fold fruits and berries in a jar. Fill with boiling water. Leave for 15 minutes, covered with a lid.
  • Through the lid with holes, pour the cooled water into the pan. Add sugar to the norm. Cook the syrup.
  • Pour fruit with this syrup so that liquid overflows. Immediately seal the caps.
  • Turn the cans upside down. Wrap a blanket. In this state, they will be pasteurized day. When the fruit has cooled, return the jars to their normal position.

Mistress to note

  • To add flavor to the compote they add cherry, raspberry, currant and other berries. They are put in jars at the same time with blanched apples. In apple compote, you can add cloves, cinnamon, lemon and even wine.
  • If compote is prepared without sterilization, berries and fruits are put together with apples and prepared according to the above recipe.
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