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, due to their high content of 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 are removed when they reach removable ripeness. If harvested too early, the fruits of many varieties become sour and are not only poorly stored, but also remain rough, low in juiciness, 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 maintain high quality fruits, it is necessary to maintain high humidity by placing containers with water. Antonovka novaya, Babushkino, Ranet champagne, Pobeditel, etc. are best 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. Pack the baked apples into 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 kernel of a peeled, dried 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 need to be sterilized less, and less ripe fruits 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 to fill two or 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 mixture 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 is easily separated 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 a delicious savory 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 of 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 the 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 no higher than 15°C and no 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, slowly steam 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 fill the entire circle and the edges of the neck with tar. 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 SLOVAK STYLE
Peel and core the apples and cut into shavings on a grater. Immediately place the shavings into jars and compact. 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 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 stand 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. Transfer the dried apple slices into dry glass jars or linen bags. Store them in a dry place at room temperature. The separated apple juice can be used to prepare compotes, or canned after boiling. 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 it 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. Place them in a glass jar, cover them with a circle of parchment paper moistened with alcohol, and seal them 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 finely 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 of vegetable oil, 5 g of salt.
APPLESAUCE
Place peeled and chopped onions and apples along with raisins and sugar in a large saucepan, pour in 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. spoons of raisins, 500 g of sugar, 1/2 teaspoon of salt, ground cloves and black pepper on the tip of a knife, 0.5 teaspoon of ground red 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).
Apples are everyone’s favorite fruit that can be eaten raw, boiled, baked, or canned. Many people make pies and other baked goods with apples, but in the cold season it is difficult to get homemade fruit to make dessert. It is in such cases that canned fruits come in handy.
Apples sliced or whole in sugar syrup is a very simple preparation that every housewife can make.
Why cover apples for the winter?
When summer ends, autumn comes, and the time for apples begins in all gardens. Today on store shelves there is a huge variety of fruits from other warm countries, but unlike our own - homemade and local apples - they are not as healthy and tasty.
In autumn, apples fall to the ground, trees bend from the weight of the fruits, which can be useful for twisting compotes, jams or syrups with pieces of fruit. Apples are a very healthy product; they are rich in vitamins and nutrients that are so lacking in winter and early spring. Compotes and simply closed apples in jars will be an excellent addition to the table in the form of dessert, will decorate any cold evening and are perfect for tea drinking.
Canned apples have a special aroma that develops after several months spent in a jar with syrup. There are many ways to roll apples: whole, in pieces, in syrup with nuts, with the addition of other fruits - each of which has a unique taste. Even the smallest children will enjoy eating compote or apple slices.
Principles of preparing apples for the winter
If you follow a few simple rules, it will be much easier to prepare fruits; they will come out tastier and fresher:
Classic recipe for cinnamon apple slices
The recipe will require the following products:
- 0.5 kg of fresh apples;
- 0.3 kg granulated sugar;
- a cinnamon stick or a few pinches of ground spice to taste;
- 1 teaspoon of citric acid;
- 2 tbsp. clean boiled water.
Step-by-step preparation:
- All fruits need to be washed, damaged ones removed, dried on a paper towel, then the seeds removed and cut into slices.
- Heat all the water specified in the recipe, add sugar and cook for ten minutes until the crystals dissolve and the syrup begins to thicken. Two half-liter jars will be enough to spin this amount of fruit.
- Place a cinnamon stick or spice powder at the bottom of the container, then add apple slices. Syrup is poured on top so that it reaches the neck of the jar and citric acid is sprinkled on top.
- Containers of fruit are pasteurized in boiling water for ten minutes, after which they are closed with tin lids and placed upside down under a warm blanket to cool.
- After two days, the apples will have cooled completely and can be stored in a cool place until winter.
A simple recipe without adding spices
Ingredients for cooking:
- 2 kg whole apples;
- 0.8 kg sugar;
- 2 liters of boiled water;
- 2 tbsp. spoons of lemon juice.
The first step is to rinse the fruit and let it drain, divide each apple in half and remove the core, then cut into slices half a centimeter thick. Next, pour water into a saucepan, heat until boiling and add sugar and lemon juice. The syrup should simmer for fifteen minutes to thicken.
Then the fruit slices are dipped into the hot mixture, the contents of the pan are stirred and boiled for a couple of minutes over low heat. Then they transfer the hot apples into sterilized jars using a slotted spoon, which has previously been scalded with boiling water, after which they put the syrup back on the stove and bring to a boil.
Now fill the jars with apples with syrup so that it reaches the top of the container, and roll them up with tin lids. Each jar is inverted and cooled before being stored in a cool, dark place for many months.
Flavored apples with the addition of saffron
The recipe will require the following ingredients:
- 1 kg of green apples;
- 1/4 teaspoon saffron;
- 0.3 kg granulated sugar;
- 0.75 liters of boiled water.
First of all, pour water into the saucepan and boil it, then add sugar and stir so that it does not stick to the bottom of the container. Add saffron to the hot syrup, stir and bring to a boil again, after which the liquid is boiled for no more than ten minutes until the sugar is completely dissolved and the syrup becomes amber in color.
From clean and selected apples, the core is cut out, the seeds are removed and the fruit is cut into slices at your discretion. Then the pieces of apples are dipped into boiling syrup and stirred carefully so as not to damage the pulp of the fruit. Boil the pieces in syrup for about fifteen minutes so that the apples do not have time to boil and turn into mush.
Next, the mass with fruit and syrup is poured into sterilized jars and sealed with lids. For the first two days they are stored upside down under a blanket, then they are put away in a cellar, garage or refrigerator for further use.
Recipe for spiced apples in syrup
For one half-liter jar you need to take:
- 0.3 kilograms of sour fruits;
- a pea of allspice and a few cloves;
- 0.2 kilograms of sugar;
- two tablespoons of ground cinnamon;
- a whisper of vanillin;
- one and a half glasses of water.
The first step is to wash the apples and cut them into slices. Place cloves and allspice at the bottom of a clean jar, then place the fruit on top. At this time, boil water and pour it into jars, cover with lids and leave for half an hour. Then pour the water from the container into the pan and bring to a boil.
Next, add sugar and vanilla with cinnamon, mix and cook the syrup for about ten minutes. Fill the container with apple slices with syrup and screw on the lids. Leave the jars to cool upside down, then put the preserves away until winter in a dark and cool place.
Apples in syrup with currants
To prepare you will need the following products:
- 1 kg apples;
- 1 liter of currant juice;
- 0.5 kg granulated sugar.
First, clean apples are cut into slices and loaded into clean glass jars. At this time, currant juice is brought to a boil, sugar is added and simmered over low heat until all sugar crystals dissolve. When the syrup from the juice is ready, pour it over the apple slices in jars and cover with lids.
Next, you need to send the containers for sterilization in boiling water, then roll up the lids and store them upside down under a blanket to cool for a couple of days, and then into a dark and cold room until winter.
Apple slices in vanilla syrup
Ingredients needed to seal one half liter jar:
- five small apples of the same size;
- 0.4 kg sugar;
- a pinch of vanillin, salt;
- 0.75 l of water;
- a pinch of citric acid.
Step-by-step preparation:
- The fruits are washed, cleaned of dirt and cut into small slices, after removing the core.
- The jars are sterilized in an oven at one hundred degrees or boiled in boiling water for an hour, after which they are cooled at room temperature. The lids are sterilized in boiling water for fifteen minutes.
- Next, put the apple slices in jars, pour boiling water over them and leave for fifteen minutes, after which the water is poured into a saucepan, sugar and vanillin are added.
- Citric acid is diluted in a glass with two tablespoons of hot water, then poured into hot syrup.
- Fill jars with apple pieces with hot syrup, roll up the lids and turn over to cool further. Store pickled fruits in jars only in the cellar, refrigerator or garage, where there is no light and it is cool.
Secrets of cooking apples in syrup
In the process of canning apples, some rules are followed and secrets taken into account:
- 1. Apples cannot be crushed too much, because during the cooking and canning process they will lose their shape and turn into puree.
- 2. It is best to take slightly unripe and strong fruits so that they do not fall apart under the influence of temperature.
- 3. To prevent apples from darkening during cooking, they can be kept in a one percent vinegar solution for twenty minutes.
- 4. When pouring fruit, the temperature of the liquid should be at least seventy degrees.
- 5. Preservation can be stored on an insulated and closed balcony, but should only be used before the onset of warm weather.
Whole apples in sweet filling
This recipe for storing fruits in jars for the winter does not require long-term processing, which allows you to preserve the maximum amount of nutrients. It is only important to select dense, elastic and ripe apples so that they are not spoiled. To prepare whole apples in syrup, you will need the following ingredients: 1.5 kilograms of apples, one liter of water; 300 grams of sugar.
Wash the apples and sort them into clean and sterilized jars. You need to put a container of water on the fire, gradually pour sugar into it and bring to a boil, boil for ten minutes to get a thick syrup. Pour the hot liquid into jars of apples, close the lids and wait five minutes, then drain the syrup and boil a second time.
Then fill the container with the fruits again with boiling liquid, roll up the lids and store in a dark and cool room so that the apples can soak in the sugar syrup. Canning in this way allows you to preserve the fruit in its entirety.
These apples can be preserved and used in pieces or whole in sugar syrup in various dishes, desserts or sauces. Apples turn out very juicy, sweet and aromatic if you add the following spices: cinnamon, saffron, vanillin, cloves and others.
Pies, pies, soufflés, as well as a large number of other sweets can be easily prepared using home-canned fruits. They are perfect for any home tea party on a winter evening with your family. The calorie content of such a delicacy is quite low: 450 kcal per hundred grams of product. Bon appetit!
Apples are one of the most delicious and affordable fruits in our latitudes. Every year, in garden plots, the branches of apple trees literally bend under the weight of fruits, which need to be collected and “processed” into homemade preparations. And if summer varieties of apples can be enjoyed “fresh”, then winter varieties are intended for longer storage. After all, apples contain iron, fructose, pectin, microelements and vitamins - all these substances beneficial to the body are in great “deficit” in winter. Of course, it is best to store fruits in their natural form, observing the necessary conditions and temperature conditions. True, for this, ideally you will need a spacious cellar, basement, or at least a properly equipped balcony. So most often housewives prefer to prepare apples for the winter in the form of apples, puree, and jelly. We bring to your attention the best step-by-step recipes with photos of preparing apples for the winter at home - traditional, without and with sugar, in a slow cooker. A real apple boom! We prepare jars and a large bag of apples.
Preparing apples for the winter in jars - a step-by-step recipe for compote, with photos
Many people love the unique taste of apple compote and have known it since childhood. This is the easiest way to prepare apples for the winter, allowing you to preserve a significant part of the nutrients and vitamins. In addition, regular consumption of apple compote helps strengthen bones, improve blood circulation, and strengthen the body's defenses against infections and diseases. True, the heat treatment temperature should not exceed 100° C - otherwise the drink will be tasty, but its healing properties will be lost. Using our step-by-step recipe with photos, you can easily prepare apple compote for the winter. You will need a minimum of ingredients and a little patience.
Apple compote for the winter - ingredients for preparation:
- apple fruits – 2 kg
- sugar – 270 gr.
- dried mint, vanilla, cloves, cinnamon - to taste
Step-by-step instructions for the recipe “Apple compote for the winter”:
- Place the apples in a large bowl and wash thoroughly.
- Place the fruits in a colander and let the water drain.
- Clean jars (preferably three-liter jars) need to be sterilized in any convenient way. Fill approximately 2/3 of each container with apples.
- Add dried mint (a couple of branches) to the jars, and add cinnamon, cloves and vanilla to taste.
- Place a pan of water on the fire and bring to a boil. Then pour boiling water into the filled jars and wait 15 – 20 minutes.
- We pour the water from the cans back into the pan and set it to boil again.
- Pour sugar into boiling water and stir until completely dissolved.
- Pour the resulting syrup over the apples in the jars.
- Now the jars of compote need to be rolled up with lids and turned upside down. We cover the preservation with a warm blanket on top, and after it has completely cooled, we put it in the pantry.
Pickled apples in jars - the best recipe for preparing for the winter
Apples are considered a natural preventative against many viruses and infections. However, even in pickled form, the benefits of apples are no less – such fruits perfectly retain all vitamins until winter. For preparations for the winter, “Antonovka”, “White filling” and other varieties with “sourness” are suitable. We are happy to share with you the best recipe for pickled apples. Prepare at least a couple of jars of these apples - and in winter you will always have at hand a wonderful remedy for strengthening the immune system and raising the tone of the body.
Necessary ingredients for pickling apples for the winter (for two 3-liter jars):
- apples – 3.5 kg
- water – 4 l
- sugar – 6 tbsp.
- salt – 3 tbsp.
- vinegar – 150 ml
- black pepper – 1 tbsp.
- bay leaf – 2 pcs.
The procedure for pickling apples for the winter in jars:
- For harvesting, we select ripe, firm and juicy fruits, without damage and not overripe. We wash the apples under running water; there is no need to remove the stems.
- Distribute spices and vinegar (according to the recipe) into clean sterilized jars, and place apples on top.
- Bring the water to a boil, add sugar and salt, stir. Fill the jars with the prepared marinade and cover with lids. Then the apples need to be sterilized for 20 minutes - for this we select a large pan. Carefully remove the hot jars and turn them upside down. Cover with a warm blanket or towel. After cooling, transfer to a permanent storage location.
Before serving, the fruit can be slightly cooled in the refrigerator - a great snack is ready!
Five-minute preparation of apples for the winter for pies - a simple and quick recipe
Many people remember from childhood the taste of their grandmother's or mother's pies with apple filling. We offer to prepare an amazingly tasty “five-minute” preparation of apples for the winter according to our recipe. This pie filling is prepared simply and quickly, and most importantly, with minimal sugar consumption. Instead of apples, pears or other favorite fruits are great. The finished apple delicacy can be used not only as a filling for pies, but also simply spread on a piece of fresh bread. And with a cup of hot aromatic tea or cold milk - it’s simply delicious!
To prepare “five-minute” apples for the winter, we stock up on the following ingredients:
- apples – 2 kg
- sugar – 300 – 400 gr.
- lemon juice – 2 tbsp.
Step-by-step description of the recipe for preparing apples for pies for the winter:
- The fruits should be washed under running water and dried. If desired, you can remove the skin or leave it as is. Then cut the apples into cubes, pour them into a large saucepan and add sugar and lemon juice. Mix all ingredients thoroughly, cover the pan with a lid and leave for 2 - 3 hours.
- When the apples begin to release juice abundantly, place the pan over high heat and bring to a boil, remembering to stir. The fire can be reduced.
- We sterilize jars for canning in hot steam or in the oven. Place the hot apple mixture into a clean container and cover with lids. If you take apples strictly according to the recipe, the yield of the finished product will be approximately four jars with a capacity of 750 grams.
The cooled apple pies can be taken to the pantry or cellar. And in winter we feast and let our souls go, remembering the generous autumn harvests.
Delicious apples for the winter in a slow cooker - sugar-free recipe
According to this recipe, preparing apples for the winter occurs without sugar, which is great for those who are on a diet. After all, the preservative for fruits is their own juice - thanks to this, the product retains all the beneficial substances and vitamins. Apples cooked in a slow cooker are ideal as baby food because they are low in carbohydrates. In addition, for this recipe you can use overripe and partially damaged fruits, because they will still have to be chopped into pieces. It is also good to sterilize canning jars in a multicooker, for which we select the “Steam” mode.
To prepare apples for the winter in a slow cooker, you only need:
- apple fruits – 3 kg
Description of the recipe for preparing apples for the winter without sugar in the microwave:
- Wash the apples and dry them with a towel. Remove the stem, seeds and damaged areas, and cut the fruit into small pieces.
- Place the fruit slices in clean, sterilized jars, trying to arrange them more tightly.
- Boil water, pour into each jar and cover with lids. After three minutes, the liquid must be poured into the multicooker bowl and turn on the “Porridge” mode. After boiling, pour the water into the jars again and roll them up. Turn over and wait until it cools completely.
- The finished product should be stored in a cool place. However, once opened, the contents of the jar should be consumed as quickly as possible, since sugar-free apples may spoil.
When choosing fruits for preservation, it should be taken into account that red varieties of apples are more juicy than yellow or green ones. It is best to use sweet and ripe fruits for this recipe.
Applesauce with prunes for the winter - recipe without sterilization
Apple puree is always popular - tasty, healthy and inexpensive. However, instead of a store-bought treat, it is better to prepare homemade applesauce for the winter. Moreover, in our latitudes there are plenty of ruddy fruits ripening in summer and autumn. We suggest using this recipe for applesauce with prunes - it is prepared quickly and without sterilization. And prunes will give the delicacy a refined and unusual taste. Good luck with your preparations!
List of ingredients for preparing applesauce with prunes for the winter:
- apples (preferably green varieties) – 3.5 kg
- sugar – 100 gr.
- prunes – 1 kg
- lemon – 1 – 2 pcs.
- water – about 1 l
Making apple and prune puree for the winter:
- Pour water into a saucepan, put it on the fire and bring to a boil.
- Pour sugar into boiling water and stir thoroughly.
- The fruits must be washed under running water and the core and stalk removed. Cut into small pieces.
- Add the chopped apples to the syrup and continue cooking.
- Wash the ripe plums and remove the pits and skin.
- When the apples are cooked, add the peeled plums and cook for another 15 minutes.
- The hot fruit mixture needs to be crushed - for this purpose we use an immersion blender.
- The prepared puree should be poured into pre-sterilized jars and rolled up.
- After the jars have cooled, we take them to the cellar or pantry.
Apple jam with orange zest - a recipe for preparing for the winter
From such simple and “ordinary” fruits as apples, you can prepare a lot of delicious preparations for the winter. Today on the agenda is apple jam with orange zest. Try making apple jam using this recipe and you will definitely notice its unusual taste. And in combination with orange zest, such a delicacy will become a real vitamin “bomb” and reliable protection against winter colds.
For apple jam with orange zest you will need the following ingredients:
- apples – 1 kg
- grated orange zest
- sugar – 200 gr.
- water - 1 glass
Recipe for apple jam with orange zest for the winter - step-by-step description:
- We wash the fruits and cut them into slices. Place in a large bowl or other container.
- Boil water and pour in fruit for 5 – 8 minutes.
- Then place the pieces of fruit in a colander and cool under running cold water.
- Using a knife, “remove the shavings” from the orange and chop it finely.
- Pour a glass of water into the pan and put it on fire. As soon as it boils, add sugar and stir.
- Pour the prepared syrup over the apples and bring to a boil over low heat. Then cook for about 20 more minutes, observing the degree of readiness of the apples.
- The orange zest is added five minutes before removing from heat. Thanks to this exquisite ingredient, apple jam acquires a beautiful color and delicious aroma.
Soaked apples for the winter - video recipe
This old recipe makes delicious soaked apples for the winter. Green fruits are suitable for cooking. The taste of these apples is unique and refreshing!
Secrets of storing apples for the winter at home
In the fall, garden owners not only rejoice at the generous harvest of apples, but also wonder how to preserve these generous gifts of nature until winter. We will reveal the main proven ways in which you can enjoy the fresh taste of your favorite fruits for many months.
Long-term storage of apples at home is possible if:
- pick fruits from the tree carefully, without leaving scratches or damage
- leave the stem
- harvest in dry weather
- pick fruits from mature trees on the side receiving more sunlight
The harvested apples should be stored in a separate room, at a temperature of 0 to +3 degrees and an air humidity of more than 90%. Apples can be greased or dipped in melted wax, which increases protection against various pests. Then we wrap each fruit in paper and place it stalks up in a wooden or cardboard box. As an option, apples can be stored in a plywood box with sand. In this case, you need to ensure that the sand is dry. In this case, the apples will last well until April or May.
Hello dear blog readers Life Hand Made! So it became completely cold, the long-awaited autumn did not come. But, despite the sadness, there are also pleasant moments in this time. There is time to take a break from the summer bustle, put your thoughts in order and count the harvest. Summer was very generous with various fruits, berries, mushrooms, and various materials for crafts. I recently wrote about how beauty can be created from acorns and various trees and plants. Did the apple tree please you with its harvest this year? Do you know how to save all this goodness? Let's make apple preparations for the winter together!
Apple preparations for the winter at home
There is a lot you can do at home to preserve your harvest.
For example:
And that is not all!
There are a huge number of recipes, and you can choose any one you like.
Golden recipes for apple preparations - marshmallows and golden apples
Speaking of freezing.
If you freeze peeled and chopped apples and blackcurrants, what do you do with them when you take them out of the freezer and defrost them?
You can bring this wealth into the light of day even in a year and make a very tasty marshmallow!
You need to add sugar, mix and place in a baking dish, preferably a silicone one.
Place in an open oven and dry in this way for a long time, about 7 hours.
The result is fairly thin sheets of marshmallow, which can either be cut into pieces,
or roll into rolls.
It's just the way you like it.
And then chew and drink delicious herbal tea! A healthy treat is ready!
The recipe is perfect for grey, rainy days, when it’s already cold outside and there’s no heating in the house yet.
And you will make something delicious and warm yourself from the oven!
Truly golden apples are obtained in apple and orange jam.
There are such unusual recipes!
You will need about 2 kg of apples.
Any summer variety will do:
- Antonovka
- pear
- White filling
- melba
A couple of large oranges and a kilogram of sugar.
Just one thing, please note that enamel dishes are not suitable for cooking, the jam will burn in it.
You need to find a stainless steel vessel.
The preparation steps are as follows:
- Wash the fruit.
- Peel and cut the apples into cubes.
- Remove the seeds from the oranges and chop them using a meat grinder.
- Mix apples, oranges and sugar.
- Cook over low heat, stirring, for 50 minutes.
The apple slices will be golden and translucent.
Doesn't it look very appetizing?
The recipes are to die for
I wrote a lot of useful things about.
And so, I can’t ignore chokeberry in an article about apples.
The fact is that this berry contains quite a lot of vitamins and minerals necessary for us.
But there is one thing!
Not everyone will eat chokeberry in its pure form.
To mask the tart taste of these berries, they are often mixed with something else.
For example, this drain works well.
Or, in combination with chokeberry, you can make pear or apple jam.
To make jam, take one piece of apples and chokeberry.
Sugar is added to taste and based on the sweetness of the fruit.
If you add cinnamon, lemon zest and lemon balm to any apple jam, you really will be licking your fingers!
And for some reason, all grandmothers (and grandmothers really know a lot about jam!) prepare this dessert in enamel saucepans and stir it with wooden spoons.
An unusual recipe for preparing apples
This is not a very healthy, but amazingly tasty recipe. Applesauce with condensed milk.
You will need:
- Apples, preferably Antonovka - 3 kg;
- Sugar - half a glass;
- One can of condensed milk.
Peeled and cored apples should be cut into cubes, mixed with sugar and condensed milk and simmered over low heat for a couple of hours.
The result is a delicate sweet puree that children will definitely appreciate!
Winter apple preparations for pies
The preparation stored in a jar is good not only for pies, it can be used as an independent dessert, or, for example, wrapped in pancakes.
Here is the first simple and very practical way to prepare apples for pies for the winter and, by the way, without sterilization.
Recipe - five minutes
Any apples will do.
Fallen from trees in the garden or bought at the market, the cheapest, no matter what variety, the main thing is ripe.
Cut into pieces, add a little sugar (3 tablespoons per kilogram of apples), and boil.
Store in jars.
Sterilized pies filling recipe
For the second method, using sterilization, you need apples of sour varieties, for example, Antonovka.
Apples need to be peeled and grated, and placed tightly in clean jars.
Just not to the very top, you need to leave a little space.
Excess juice can be poured into a separate container, boiled and rolled separately - so you can prepare the juice at the same time.
It is necessary to take into account that the water will boil so that it is not poured into the jars.
After this, cover the jars with lids (which were previously boiled) and boil.
The sterilization process takes:
- for 500 g cans - 25 minutes,
- for 1 liter cans – 35 min.
Now take out the jars and quickly roll them up.
Turn over and cool in this position.
The best part is that this filling is made without sugar.
Sweetener can be added to taste.
Or don’t add it at all if you want to use this preparation for charlotte.
The apple pies filling for the winter is ready.
Open the jar and bake delicious fragrant pies!!!
Apple recipes for the winter without sterilization
We already wrote about one recipe a little higher.
Now I'll tell you more.
If you don’t want to boil jars for a tediously long time and roll them up, there is one recipe for compote.
Apples of the “Chinese” variety are suitable for it.
This variety of small apples is characterized by a high content of malic, citric and tartaric acids, which allows them to be stored for quite a long time.
In addition, this is the only recipe that does not suggest peeling apples from the core and stem - all this can be left.
I love simple recipes like this! And you?
The apples just need to be washed well.
Take a large jar, pour boiling water over it and fill one third with apples, pour boiling water over it, cover with a lid.
Don't roll or seal, just cover.
Leave it like this for 10 minutes.
Drain the resulting syrup from the jar into a saucepan and add sugar there at the rate of 1.5 cups of sugar per 0.5 kg of apples.
Boil and pour back into the jar.
Close tightly.
And enjoy delicious compote on long winter evenings!
Apple preparations for the winter without sugar
Many people know that sugar in large quantities is harmful to the body.
Some people remove it from their diet altogether.
Therefore, sugar-free preparations are an excellent option for combining the taste and benefits of the product.
The easiest and fastest way is to bake apples in the oven at 180˚ for 20 minutes, after peeling them from the core and peel.
Then grind it in a blender and freeze the resulting mass in any convenient container.
Apple preparations for the winter in a slow cooker
I don’t know about you, but I adore this miracle saucepan and can hardly imagine how we managed on the farm without it.
It takes up little space and has great functionality, and products prepared in it retain maximum of their beneficial properties.
In general, if you don’t have one yet, consider purchasing one.
We even, and I don’t really understand why a bread maker is needed.
Let's return to the recipe for preparing apple preparations in a slow cooker.
- The fruits must be washed thoroughly and allowed to dry.
- Peel and pit them and cut into slices.
- Sterilize the jars and fill them tightly with chopped apples.
- Pour boiling water into the jars, close the lids and leave for 2-3 minutes.
- Now pour this liquid into a bowl in the multicooker and turn on the “Porridge” program and boil.
- Pour the syrup back into the jars and screw the lids on.
- Turn containers over and let cool.
This method of preparation allows you to store the product for quite a long time without the use of sugar.
It turns out that there are such homemade ways to prepare apples!
And on long winter evenings you can very soulfully drink tea with jam or charlotte, or in a slow cooker!
If you know other recipes for making apples, more tasty, or unusual, or easy, then be sure to write.
Sincerely, Margarita Mamaeva
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