Unsweetened apple blanks for the winter recipes. "Golden recipes" of delicious apple blanks for the winter

Apple Spas - behind. You can also think about harvesting apples for the winter. Moreover, it is not only their great diversity that consoles. After all, you can cook a lot of all sorts of goodies, no matter how they say that it is difficult and not very tasty. You just need to know the secrets!

Citizens do not always have the opportunity to store fresh fruit at home. Therefore, the majority seeks to conserve using different approaches. After all, a lot has been said and written about the benefits of apples.

Even kids know that an apple is useful. Alas, they are not always happy to see him. And all because of the unsuccessful first acquaintance with these most useful fruits of all. Whether a sour apple caught a tooth. Whether kompotik turned out to be tart. Or thickened. But the situation can still be corrected by cooking delicious compotes, purees, jellies, jams and other goodies for the winter.

The ideal option is frozen apples. The first and, probably, the most important thing is that in this form the most vitamins are preserved, etc. Second, it is very easy to do. Sorted, washed and wiped with a towel, they are cut into pieces of the desired format (thin, quarters, etc.), placed in a bag (then let the air out) or a container and sent to the freezer. Fortunately, modern refrigerators are equipped with capacious refrigerating chambers with dry freezing. In winter, this cut will only have to be thawed at room temperature and consumed as you like. We cook mousses, compotes, make syrups, sauces, bake pies, rolls, casseroles, mashed potatoes and a lot of other goodies.

How to dry apples at home - we make dried blanks correctly

They also retain maximum usefulness and taste with this type of preparation. Usually, sour and sour-sweet apples such as Antonovka, Borovinka, Alesya, etc. are chosen for these purposes. Do not be too lazy to cut 10 kg of fruits (where would you store them in such quantities!), And you will get a little more than a kilogram in dried form. Even if you don’t have a dacha (and in the dacha everything is dried under a canopy in a ventilated place), it doesn’t matter - apples can be prepared in the oven or in a special dryer. We will sort out the fruits, wash them, clean them of seeds and cores. We cut both circles and slices 1 cm thick. Take a knife from stainless steel, so the fruits will not oxidize very much. Yes, they can be blanched in saline, but that's another process. Having laid out the apples in one layer, we will dry them in the oven (heated to 50 degrees) at open door. We mix constantly. After an hour, heat the oven to 70 degrees. And in the end - up to 80. That is, 5-6 hours will be spent on work. The right look is like the apples in this photo. And it is better to store dried in glass jars, no more than a year.

How to cook apple compote for the winter - the best apple compote recipes

If there is not enough space in the refrigerator, let's cook with apples! Fragrant and healthy, in winter they will be a salvation.

Recipe 1 . First, boil the syrup - put sugar to taste, depending on the variety and on which compotes you like best. We cut the fruits peeled from seeds into several parts - the format is at your discretion. We will send them to sterilized glass jars and immediately fill them with boiling syrup. We cover the jars with lids and sterilize them: half-liter - 10 minutes, three-liter - 25 minutes. It must be remembered that the sterilization time for more ripe fruits is reduced.

Recipe 2 . We heat 3 liters of water, put sugar (to taste) and heat it up. In the meantime, we will process the apples - cut the peeled ones into halves. Let's put them in a bowl. As soon as the skin turns yellow, we take out the apples and send them to the banks. Then pour boiling water with sugar to the top. Rolled up, putting the banks upside down.

Cooking apple jam Five-minute - a quick recipe for the winter

• Apples - 1 kg.
• Sugar - 300 gr.

We will cover the pieces (1.5-2 cm) without core and seeds with sugar and set aside - they will release juice within an hour if we mix everything regularly. After the appearance of juice, send the pan to the stove. Cook over low heat until boiling, not allowing the apples to burn, and then bring to readiness on a small fire for 5 minutes. We make sure that the apples boil evenly. We put it in boiling form in prepared jars and, having rolled up the lids, send it for storage.

Recipe for jam from apples at home for the winter

Spread on a roll, in a pie or a roll, it will always be appropriate! Just enough to apply a little patience and in winter you will always have the aroma of apples!

Jam with sugar . Apples (1-1.5 kg.) Peeled from the core and seeds will be sent to the pan. Fill them with water (to just cover), we will heat until they become soft. We need to pass them through a sieve while still hot.

Rub apples through a sieve

Then, mixing this mass with sugar (800-900 gr.), Cook, stirring endlessly and avoiding burning! Cook until jam becomes thick. We close it in jars or other dishes, laying it out with parchment. The crust that appears on the jam will prevent it from spoiling. But let's not forget to put more sugar on sour apples.

Jam without sugar . Actions are similar. Similarly, cut apples (1 kg.) Into pieces, fill with water (200 gr.), Boil for a quarter of an hour, stirring all the time. After that, we also wipe it with a sieve and boil the resulting mass so that it thickens well. Let's spread the jam hot in clean jars and pasteurize, covering them with sterile lids, for 15 minutes - half a liter, 20 - liter and half an hour - three liter.

Apple jelly for the winter for the whole family!

To make jelly somewhat different from, say, mashed potatoes, add a lemon to it (half without zest). Well, for now, we’ll cut the peeled fruits, and soak in water, adding 10 cloves to it. Cook until soft, then rub through a sieve in the same way. Put sugar (400 g per 600 g of the finished mass), lemon pulp with juice into the heated puree and let it boil until the sugar dissolves. We cook on a big fire. We stir all the time. This is what the finished jelly looks like - it does not stretch, but with a spoon. We decompose the cooled mass into sterile jars.

Recipe for sugar-coated apples for the winter

Rinse and peel sweet and sour fruits (the skin can not be removed from ripe tender fruits). Cut into slices (2 cm thick), send to jars and sprinkle with sugar, cover with lids. The mass is sterilized in a pot of boiling water: a quarter of an hour - half-liter jars, 20-25 minutes. - litre. And then we roll up the lids. How much sugar to put? Depends on the volume of the jar: 200 gr. will go to half a liter (400 is possible, if sour apples) and up to 400 - per liter. By the way, apples can be closed without sugar - just pour them three times with boiling water in a bottle, and then twist.

Making apple puree for the winter - a recipe for making apple puree

This can be done from sour varieties. Steam the pieces until they soften. Wipe well, put sugar to taste (about a hundred grams per liter jar of mass). We heat the mass to a boil and decompose immediately into jars. Pasteurize for 10-12 minutes in boiling water. You can add pumpkin, citrus zest, etc. to the puree.

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; there is pectin, proteins, vitamins B1, B2, B6, PP, C, E, carotene, folic acid. Of the minerals 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 mass. Compared with other fruits, it can be seen that apples contain a lot of iron, which plays an important role in physiological processes. Apples, due to the content of a large amount of fructose and pectin, are necessary for the normal functioning of the gastrointestinal tract, improving digestion. Malic acid stimulates appetite, promotes better absorption of food.

The most common varieties of apples: from summer - Moscow Grushovka, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Banana, Belarusian synapse, Boyken.

There are two degrees of ripeness of apples: removable and consumer. Removable, or botanical, maturity occurs with the end of growth. In this case, 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 inherent in the variety appear.

In summer varieties, the removable and consumer maturity of apples coincides 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 maturity. If harvested too early, the fruits of many varieties are sour, not only poorly stored, but also remain coarse, low-juicy, and less colored. A delay in harvesting usually leads to a massive fall of fruits, which are already unsuitable for long-term storage.

The withdrawal period is also set taking into account storage conditions. If the apples are stored in the refrigerator, then they can be removed more mature, if in storage without refrigeration - 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 tissues. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause the fruit to rot.

A correctly removed apple should also have a whole stalk.

When choosing a storage temperature, it is necessary to take into account the characteristics of each variety. So optimum temperature storage grade Pepin saffron - from 2 to 1°C, varieties Antonovka - 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 package (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. In order for the fruits to be preserved longer, you need to fill the ready-made bags with apples, transfer them to the storage and close them hermetically only after cooling.

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, lining the walls and bottom with paper. To save High Quality fruits need to maintain high humidity by placing containers with water. Antonovka new, Babushkino, Ranet champagne, Winner, etc. are better stored in such conditions.

Apples can be harvested in the form of jam, jelly, compotes, marmalade, marshmallows, they can be marinated, soaked.

JAM-FIVE MINUTES FROM APPLES

Prepared apples cut into pieces 1.5-2 cm and covered with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, stirring vigorously continuously so that the apples do not burn. Put the apples in prepared glass jars and roll up the lids, store anywhere.

For 1 kg of apples peeled from the core and skin - 150-200 g of sugar.

BAKED APPLE JAM

Peel and cut the apples into pieces, cover with sugar, put in an enamel pan and put in a not very hot oven. Pack baked apples in prepared glass jars and roll up. Sweet apple jam can be prepared without sugar.

For 1 kg of apples peeled from the core and skin - 100-150 g of sugar.

APPLE JELLY (BULGARIAN RECIPE)

Cut apples into eight pieces and mix with sliced ​​lemons (with skin and seeds), add water to cover the fruit 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 blur). 2-3 minutes before removing the jelly from the heat, add citric acid and, if desired, the core 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.

JAM FROM PARADISE APPLES

Rinse the apples in cold water, remove the stalks, put in a copper basin or an enameled bowl, cover with sugar, pour water and put in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine if the jam is ready, it should be on a saucer and divide the drop into two parts. If they merge slowly, the jam has succeeded.

For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.

APPLE COMPOTE (FAST METHOD)

Select large, strong, intact apples, rinse with cold water, cut into several pieces, remove the stalk and seeds. You can peel the fruit and peel, but not necessarily. Carefully place the prepared apples in a sterilized dish, 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 borne in mind that more mature fruits need to be sterilized less, and less mature ones more. Add sugar to the syrup to taste.

APPLE COMPOTE

Pour 3 liters of water into a saucepan and heat. Sugar can be added to 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 make two or three cans) and, depending on the variety, put them in hot water or (for example, Antonovka) immediately pour hot water over. As soon as the skin on the fruit becomes 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, pour jars with apples to the top with boiling water. Immediately roll them up with lids and put them upside down. Add cold water with sugar to the pan, prepare the second portion of apples and so on.

APPLE JELLY

Cut apples and stew them in water with cloves until soft. Pass the mass through a sieve. Heat applesauce, add sugar, lemon pulp with juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup sets quickly 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, removing the core and seeds from them, put them in a saucepan and add a little water. Heating until softened, while hot, rub them through a sieve. Mix puree with sugar and cook, stirring all the time. To make the jam dense, you need to put less sugar by 100-200 g. You can store the jam in glass jars or in wooden boxes lined with parchment. On the cooled jam, if not stirred, a dense crust forms. 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. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 15 minutes, liter - 20, three-liter - 30. 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, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab. Put applesauce on the board in an even layer (not thicker than 0.8 mm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.

After three days, pry off the dry marshmallow with a knife and remove it from the board. This "apple napkin" should then be hung on a rope for 2 days. For long-term storage, fold the marshmallow in a pile, sprinkle lightly with powdered sugar, roll tightly into a roll, put in a plastic bag and place in the refrigerator.

APPLES IN JELLY

Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar and mix thoroughly, then lay in one layer on a baking sheet and put 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 sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice stands out from the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and again put on a small fire for additional cooking, while the lid of the pan does not need to be closed so that the moisture evaporates better. After 2-3 hours, when the mass will be 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 sugar and roll into a roll. Cut the finished roll into pieces and put in boxes. You can store the roll at room temperature for many years - the roll does not lose its qualities.

For 1 kg of apples - 300 g of sugar.

APPLES IN SUGAR

Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then do not 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. water half-liter jars - 15 minutes, liter - 20-25. After that, the banks immediately roll up the lids.

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, cutting them into slices, put them in two-liter and one-liter jars. Put the jar on a towel or linen rag, pour boiling water (without sugar) to the very top and cover with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.

Please note: if there are several cans, you need to deal with each one separately, not allowing the water to cool.

APPLES PICKLED

This is a delicious spicy snack. In winter, it is used as a side dish for game, poultry, meat, and vegetable dishes. Marinades are prepared from different fruits, vegetables, mushrooms.

Fruits and containers are prepared, as for compote. Put apples in jars, pour marinade filling and warm liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After that, the jars are sealed for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not too soft or softened.

For marinade filling: for 1 liter of filling - 500 g of chilled boiled water, 200 g of sugar, 250 g of 9% vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.

For sour fruits, sugar is taken more than the norm by 120 g, and 120 g is subtracted from the liquid.

APPLES PICKED

Sour and strong varieties are suitable for urination (but not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to 10 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. Healthy fruits with clean skin, thoroughly washed, lay out in rows, shifting them with straw or leaves. Close everything with leaves and pour brine. Put apples filled with brine for 8-10 days for fermentation (temperature 22-25 ° C).

As soon as the foam subsides and the bubbles stop rising, top up the jars with brine and roll up. Barrels (or cans) can be closed with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine. Store pickled 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 the brine.

If there is no malt, you can take 100 g of rye flour or dry kvass.

Part of the granulated sugar, if desired, can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.

SHREDDED APPLES IN 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 sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples must be reported to the "shoulders".

Sterilize the jars at a low boil for 20 minutes, then cork them and leave in the same water until it cools. Sliced ​​apples served with puddings, cottage cheese casseroles, fritters and pancakes.

For 1 kg of apples - 100 g of sugar.

APPLE PUREE

Well-washed, cut into halves or quarters of apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a 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 (pour up to half the neck) and boil for 15-20 minutes in a saucepan with water on crosswise placed planks. Take them out of the water, tar the necks of the bottles, previously wiped dry with a paper towel, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and pour the entire circle and edges of the neck with tar. Kissels and sauces are prepared from mashed potatoes for sweet, meat and lean dishes.

When cooking for 1 kg of puree, you can add 150-200 g of sugar.

APPLE-PUMPKIN PUREE

Sour apples, cut into slices, and pumpkin, cut into pieces, steam 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. Warm the puree with stirring to 90 ° C and spread it hot in half-liter jars. Pasteurize for 10-12 minutes at 90°C.

1 kg of apples, 1 kg of pumpkin, 1 teaspoon of lemon or orange peel, sugar to taste.

APPLE CHIP IN SLOVAK

Peel the apples from the skin and core and cut into chips on a grater. Place the shavings immediately in jars, compact. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes. Apple chips are used for puff pastries.

On a liter jar of chips, you can add 50-100 g of sugar.

QUICK PREPARATION FROM APPLES

Prepare a syrup from apple juice or water and sugar, dip the sliced ​​apples into it, boil for 1-2 minutes, then remove the apples from the syrup with a slotted spoon or a spoon with holes and put them in a scalded three-liter jar. Pour the voids between the apples with boiling syrup to the top edge of the jar, cover with a boiled lid and roll up. Apples 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

Little sugar is needed, the cooking method is quick and easy. Cut the peeled apples into slices, put in a saucepan, cover with sugar, put on a slow fire, heat to about 85 ° C, stirring constantly, hold for another 5 minutes and put in hot sterile jars, filling them to the very brim. Banks immediately roll up and turn upside down. The resulting jam-type mass is very good for pies, pancakes, fritters, and just for tea.

For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.

APPLE MARMALADE

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 that, boil the puree until it thickens, stirring all the time so as not to burn. To check the readiness of marmalade, you need to smear the mass with a thin layer on a saucer and draw a furrow with a spoon. If it doesn't close, the marmalade is ready. Fill the steamed and dried jars with hot marmalade. When it cools down, put 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 with seeds, cut into small pieces, mix with granulated sugar, lay in a thick layer on a baking sheet. Do not add water. Place the tray in the hot oven. After boiling, lower the temperature in the oven. To prevent the mass from burning, periodically stir it 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.

Put 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, put in an enameled pan, cover with a clean cloth, set oppression and hold until the juice is released. Drain the resulting juice, spread the slices on a baking sheet and place in the oven for drying. The oven must be heated to 65°C. Transfer the dried apple slices to dry glass jars or linen bags. Store them in a dry place at room temperature. Separated apple juice can be used to make compotes, or preserved by boiling beforehand. 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 cooked from them compote.

For 1 kg of apple mass - 100 g of sugar.

CANDED APPLES

Carefully cut 15 medium-sized sweet apples into quarters, remove the pits, 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 blush. Then, after sprinkling apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, boil again, turn over, boil again until almost all the syrup has boiled away.

Taking out a piece and sprinkling each with sugar, quickly put on a baking sheet covered with straw, and put in a heated, but without fire, oven. When the oven has cooled down, turn the candied fruit over to the other side and repeat the operation. Put them in a glass jar, cover with a circle of parchment paper moistened with alcohol, seal with cellophane.

For 15 apples - 500 ml of water, 400 g of sugar; for sprinkling - 2 cups of granulated sugar, orange peel, cinnamon and cloves - to taste.

APPLE CANDIES

Grate apples, add sugar and water to them, cook until a thick puree is formed. After removing it from heat, mix with dried, peeled and cut into small slices of almonds or walnut kernels, finely chopped candied fruit 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 fruit, 1 teaspoon of orange peel powder.

APPLES IN CURRANT JUICE

Cut the apples in half or quarters, peel and remove the core. Remove the berries of black and red currants or only red currants from the brushes, remove the diseased and unripe ones, wash thoroughly and steam in a pan under a lid with a little water. Rub the hot mass through a sieve and fill the jars halfway. Then put the apples in 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.

"CHEESE" APPLE

Wash the apples, cut into pieces, put on the bottom of the pan, pour a little water, put on a slow fire and cook until thickened. Rub the finished mass through a sieve, add cumin, stir, put in a dense, clean cloth and put under oppression for three days. Then get the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. Cheese is easy to use and is an ideal product for baby and diet food, it is perfectly stored.

For 1 kg of weight - 1 tbsp. a spoonful of cumin

APPLE SPICE

Wash the apples, cut the core, chop, put in a saucepan, add a little water and simmer under the lid until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and pass through a meat grinder, mix it with applesauce, add salt, mustard, vegetable oil and mix. Arrange the finished seasoning in small jars and refrigerate.

1 kg apples, 300 g garlic, 1 tbsp. a spoonful of dry mustard, 100 g of vegetable oil, 5 g of salt.

APPLESAUCE

Peeled and sliced ​​onions and apples, together with raisins and sugar, put in a large saucepan, pour 0.5 cups of water, bring to a boil and cook over low heat, stirring often, until the consistency of thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Divide the sauce into jars and cover with foil.

1.5 kg of sour apples, 500 g of onions, 5 tbsp. tablespoons 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

Use overripe apples or carrion, as well as waste left over from the preparation of jam, juice, syrup. Rinse the fruits thoroughly in three waters, crush small and juicy apples, and grind hard ones. Transfer the mass to an enamel bowl with a wide bottom, pour hot water (65-70 ° C) and add sugar. Water should cover the apple mass by 3-4 cm. Put the dishes in a warm place (18-22 ° C), but not in the sun. Stir frequently to keep the surface from drying out. It is even better to cover the mass with a wooden circle, and put a small oppression on top.

After two weeks, strain the liquid through cheesecloth folded in two or three layers, and pour it into large bottles or three-five-liter jars for fermentation, without topping up 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 3-4 cm to the top. Strain the sediment through a dense cloth.

Cork the bottles with boiled corks, and for long-term storage, fill the corks with paraffin on top, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles of vinegar in the light, after wrapping them in dark paper.

For 1 kg of mass from apples - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).

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Apple blanks for the winter - top 7 golden recipes!

Almost every housewife makes apple preparations for the winter, because these are not only dried or grated fruits, marmalade, jam and jam, but delicious jam, compote, marshmallow and even cider! Simple recipes at home are not at all difficult to make, the main thing is to highlight free time and collect delicious fruits in the country! And the golden rules of experienced housewives will help you.

Blanks from apples for the winter - in the photo

Dried apples are a great way to harvest for the winter

Drying is the most popular way of harvesting apples for the winter. Best for drying
sweet and sour specimens with a small seed box are suitable. For dried apples
varieties such as Antonovka, Titovka, Aport, White filling are well suited.

1. Apples must be thoroughly washed and dried. If the fruits are purchased, it is better to cut the peel. Clean the surface from damage, remove the core;
2. Cut slices of the same thickness, approximately 5 mm, the shape does not matter. So that the fruits do not lose their appearance, it is better to prepare in small portions;
3. It is quite possible to avoid pulp oxidation in several ways. Dip the pieces in a solution of citric acid (3-4 g / 1 l). Boil in boiling water for five minutes or dip for 4-5 minutes in a special solution (1 teaspoon of salt per 1 liter of water).

Dried apples - pictured

Dry fruits in different ways:

• On open air- for this, the prepared pieces are strung on a thread or spread on the surface, covered with gauze to avoid contact with insects, and turned over daily. A prerequisite for the method is dry and hot weather. In the sun, the product will reach readiness in 3-4 days, in the shade it will take about a week.
• Drying in the oven- Relatively fast processing. It is necessary to place a baking sheet covered with parchment and lined with apple slices in an oven preheated to 80 degrees. After 30 minutes, reduce the temperature to 70 ° C and simmer for 5 hours. We turn the slices over, reduce the temperature to 50 ° C, cook for another 4 hours, not forgetting to turn the fruits over.
• In the microwave (express method)- put the prepared pieces on a plate, dry in short segments for 30 seconds at a power of 200 watts. Each new entry, the slices are turned over. The whole process will take no more than 5 minutes.

These are the main and most simple recipes drying apples for the winter.

Apple juice - vitamins in liquid form

Apple juice is a storehouse of vitamins, especially in winter. Skin, hair, nails will be immensely grateful for such top dressing, and adding apple juice to various lotions and masks will significantly accelerate the expected result. Freshly squeezed juice is an excellent drink, but the necessary varieties of apples for cooking are not always at hand. In this case, canned apple juice is an alternative.

The process of making apple juice at home - in the photo

Varieties are suitable for its manufacture - Grushovka, Anis, Titovka, Antonovka, etc., since the fruits of these trees are distinguished by juiciness and excellent taste. Fruit should not have signs of spoilage, the presence of worms, it is better to stop at sweet and sour, ripe, strong specimens.

1. Wash the fruits thoroughly, peel, seed box, cut into slices;
2. Pass the slices through a juicer. Pour the juice into the pan no more than 2/3 and bring to 95 degrees with constant stirring. If sour apples were used to make the drink, add sugar (100 g / 1 l or more, depending on the variety);
3. During the sterilization process, foam forms on the surface of the juice, which must be removed;
4. Pour the resulting product into pasteurized hot bottles, roll up with a boiled lid;
5. Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely.

homemade apple juice - pictured

Note to the hostess: during sterilization, apple juice is concentrated, so it should be immediately diluted with water or juice from zucchini. The proportion is as follows - 1 glass of zucchini juice per 3 liters of apple juice. From this, the taste will become tender, and the product itself will receive additional bonuses in the form of vitamins.

Apple marmalade - a delicious treat for the whole family

Apples, water and sugar are all you need to create a healthy and tasty apple marmalade that can be used as a dessert and used as a filling in pastries. Apple marmalade does not flow, does not change shape and has such a dense consistency that you can cut out various figures from it.

apple marmalade at home - pictured

1. For 2 kg of fruit you will need 500 g of sugar and 1 liter of water. Peeled and seeded apples cut and boil until soft;
2. Add granulated sugar, simmer over low heat until the mass begins to lag behind the bottom;
3. Put the resulting mass on parchment, greased with butter, smooth the surface and leave to dry.

To preserve sweetness for the winter, the mass is laid out on a baking sheet covered with parchment, dried in the oven at a temperature of 160 degrees to the desired consistency. Then the marmalade is cooled, cut and stored in jars in the refrigerator all winter.

Note to the hostess: to improve the taste, the water intended for cooking the dessert can be boiled in advance by adding anise and cloves to it, strain the resulting infusion and use it to make sweets.

Cooking apple jam and sweet jam

Absolutely any variety can be used for apple jam, the main thing is that the fruit is not wormy, with intact skin, sweet, ripe and tough. If you prefer jam with sourness, unripe fruits are allowed. Before preparing the jam, the fruits are thoroughly washed, dried and cleaned of seeds. Do not remove the skin - so the slices do not fall apart. For a classic homemade dessert for the winter, you will need - 2 kg of fruit, 1.5 kg of granulated sugar, a pinch of cinnamon.

homemade jam from apples - in the photo

1. Cut fruits into plates or slices, put in a basin, cover with sugar and leave overnight;
2. Boil the resulting mixture for 7-10 minutes, while the top layer is gently moved down so that it is well saturated with syrup. Remove foam;
3. Turn off and completely cool the mixture;
4. Repeat the process twice. On last step add cinnamon;
5. Pour the finished dessert into prepared jars and roll up.

Note to the hostess: if a drop of syrup on a spoon does not spread and keeps its shape, the jam is ready.

Jam from apples is prepared in the same proportions as jam. The difference between jam and jam is that the first dessert should be with whole pieces of fruit, and the second dish should be boiled down to a thick, uniform mass. Therefore, if you want to cook a delicious jam, be sure to peel the apples and boil until tender. This is a simple recipe for harvesting apples for the winter, which can be used both independently (sweetness for tea), and in the form of various fillings for pies, rolls, buns.

Compote of apples and oranges for the winter

To get not only tasty, but beautiful compote of apples and oranges for the winter, it is better to take different varieties: red, green - they will look great with an orange orange. Due to the acid contained in the fruit, compote does not need additional sterilization. So, to prepare 3 liters of compote, you need:

compote of apples and oranges - in the photo
apple-orange compote - on the photo

1. Rinse and pit 5-7 apples, wash 1 orange thoroughly. Cut fruit into slices, arrange in jars;
2. Pour water into a saucepan and boil;
3. Pour the fruit with boiling water and leave for 10 minutes. Pour the liquid back into the saucepan, bring to a boil.
4. Pour 200 g of granulated sugar into a jar and pour fruit with boiling syrup;
5. Roll up cans, turn over, wrap, after a few days send to the shelf of winter blanks.

Such a compote is stored for up to three years (provided that your family will not know about it!).

Apple pastille for adults and children

To prepare marshmallow at home, any fruit is suitable: small, large, broken, wormy - everything can be peeled and cut. Take 1 kg of peeled apples and cook a liquid puree. To do this, put the fruits in a saucepan, add 200 ml of purified water and heat over low heat to a temperature of + 80 ° C.

Now you need to cool the apple mass a little, separate it from the water and rub it through a sieve, or use a juicer for this purpose. Pour the remaining water from the saucepan into the thick mashed mass, add sugar (100 g) and put it on fire again. Boil until the contents of the saucepan are reduced by half and become thick enough.

The mass should be spread out in a thin layer (1.5-2 cm) on pre-prepared baking sheets, greased with refined sunflower oil. Now apple pastille should be cooked in the oven at a temperature of +80 ° ... + 90 ° С for 3-5 hours. In this case, the door must be slightly ajar, otherwise the product will be cooked.

alternative oven open air can also serve, though then the cooking process itself will take several days. Checking whether the apple marshmallow is ready or not is simple - if the product does not stick to your hands, you can remove it. Pastila from apples at home is ready to eat!

Apple cider - a drink for connoisseurs

For classic apple cider, it is desirable to use sweet and sour fruits.

Apple cider - pictured

1. Remove the seed pod and run the apples through a large meat grinder. The cake should not be too small, this will facilitate the process of squeezing the juice;
2. Put the resulting mass in a jar, add sugar at the rate of 100-150 g per 1 kg of fruit. Cover the container with gauze and put it in a warm place;
3. After a few days, the cake will rise to the top. It should be filtered and squeezed;
4. Add sugar to the resulting drink at the rate of 100 g per liter. Cover with a lid with a tube to remove the formation of air into a jar of water;
5. Leave to ferment for 20 days, then drain with a siphon.

Bottle and enjoy on cold evenings savoring your winter apple preparations.

It is best to store apples in winter, of course, in a natural, not processed form. If all the rules are followed, all the vitamins will remain in the apples, and eating a fresh apple from your own garden in winter is much more pleasant than buying products from Chinese and Turkish farmers in the store. It is easier for owners of huge cellars to prepare apples for the winter - they prepared a place for storage, laid the harvest, and crunch with juicy apples until spring. But there is a way out for residents of high-rise buildings: special chests are issued for them, which are installed on the balcony. They maintain a temperature of 3-5 degrees, ideal for preserving apples (and not only them). A few tips for preserving apples for both:

We prepare a storage place (meaning a cellar or basement) in advance: we whiten the walls with a solution of freshly slaked lime (1.5 kg per 10 liters of water), 100-200 g can be added to the solution blue vitriol. The floor in the cellar must be treated with a 5% solution of iron sulfate.
. Harvested apples do not need to be washed - wax coating protects against diseases and rot.
. Before storing, we sort the fruits: apples should not be broken, damaged, only clean and healthy fruits are suitable for storage.
. After picking, it is advisable to immediately cool the apples (in the basement or in the refrigerator).
. Apples can be placed in any container: wooden or cardboard boxes, baskets, in plastic bags or simply placed on racks.
. The fruits must be laid with the stalks up.
. If you wish, you can wrap each apple in paper or sprinkle with well-dried oak or maple leaves.
. The temperature in the basement or cellar should not exceed 5ºС, but in general the ideal temperature for the best preservation of the crop is 0-3ºС

And what about those who do not have a cellar or a special chest? Preserve! Fortunately, there are a lot of recipes for preserving apples for the winter. This, for example, countless jam recipes. The best of them - from the simplest to the most interesting - our site has prepared for you.

Apple jam with viburnum

Ingredients:
5 kg apples,
1.5 kg viburnum,
5 kg of sugar.

Cooking:
Extract juice from viburnum with a juicer. Cut the apples with an apple cutter (this is a very convenient device - the slices are the same, and the core is immediately removed), sprinkle with sugar, put to boil over medium heat. Boil until a drop of syrup stops spreading, cool. Add viburnum juice, put on fire again, boil for 5-10 minutes and arrange in sterilized jars. Roll up or close with polyethylene lids.

Ingredients:
3 kg antonovka,
2 tbsp salt,
4 tsp soda,
3 kg of sugar.

Cooking:
Prepare solutions from salt and soda (dissolve salt in 2 liters of water, and soda in another 2 liters). Wash apples, peel, cut into slices. Dip the apples first in saline, then in soda. Rinse in clean water, let the water drain and cover with sugar. Leave for 4 hours. Then mix gently, put on fire and simmer for 40 minutes after boiling. Jam should be gently stirred and remove the foam. Pour hot into sterilized jars, roll up.

Ingredients:
600 g pumpkin,
600 g apples
1 lemon
800 g sugar.

Cooking:
Scald the lemon, squeeze the juice, finely chop the peel. Peel the apples, put the peel in a saucepan, pour two glasses of water and put to boil. Grate the apples, pour over the lemon juice and mix well. Grate the pumpkin, mix with apples and lemon peels, pour everything with a decoction of apple peel and put on fire. Cook over low heat until the jam becomes transparent. Arrange in banks, roll up.

From apples you can make compotes, jelly, marshmallows, candied fruit, marmalade, jam, jam ... So much delicious! You can prepare the filling for pies - in winter you will only need to add it to the pie, without spending time preparing it.

Ingredients for a 1 liter jar:
7-8 apples
½ cup sugar
1.5 cups of water.

Cooking:
Rinse the apples, cut with an apple cutter, dip in cold acidified water for 30 minutes (1 g of citric acid per 1 liter of water). Then remove the apples from the water, let drain, put in a colander and put in a water bath over boiling water for 10-15 minutes. Place warmed apples tightly in sterilized jars, pour boiling filling, cover with lids and pasteurize for 15 minutes. Roll up, wrap up.

Ingredients:
1 kg of apples
750-800 g of sugar,
1 glass of water
cinnamon - to taste.

Cooking:
Dissolve 1 cup in a saucepan. sugar in a glass of water. Cut apples into small slices. Add apples to the syrup, put on medium heat, pour 1 more glass of sugar on top. Mix and cook over medium heat. Add sugar as it dissolves and stir constantly. When all the sugar has been used and dissolved, remove from heat and leave to cool. Then put back on the fire, bring to a boil and cook until tender. At the end of cooking, add cinnamon, stir and transfer to jars. Leave to cool completely, close. Keep cold.

For 1 kg of apples - 700-900 g of sugar. Half of the prepared apples, without peeling the skin and without cleaning the core, cut, put in a saucepan, add 2-3 tbsp. water and cook until softened. Rub boiled apples through a sieve, mix with sugar and heat until sugar is completely dissolved. Peel the remaining apples from the skin and core, cut into thin slices and put in mashed potatoes. Cook until cooked, arrange in sterilized jars, roll up.

Apple marmalade. For 1 kg of apples - 500-700 g of sugar. Release apples of autumn varieties from the core, bake in the oven, wipe through a sieve. Mix the resulting puree with sugar and boil over low heat until thickened, stirring constantly. Line a baking sheet with parchment paper, sprinkle with powdered sugar and pour the boiled mass onto it. Smooth with a knife and set aside. Then cut into squares or diamonds. Store in a cool dry place.

For 3 kg of apples - 2 cups of sugar. Cut the apples with an apple cutter, sprinkle with sugar and leave overnight. In the morning, put on fire, bring to a boil, stirring, and boil for 5 minutes after boiling. Arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
250 g sugar
1 glass of water.

Cooking:
Rinse apples, cut into 4 pieces, add water and boil for 30 minutes. Throw back on a sieve to strain the juice, and leave until next day. Add sugar to the settled juice, mix well and put on fire. Boil over high heat until the syrup drips from the spoon in thick drops. During cooking, the jelly must be stirred and skimmed off the foam. Pour the finished jelly into sterilized jars, roll up.

Ingredients:
1.5 kg of apples,
600 g of water
10-12 pcs. cloves,
400 g sugar
1 lemon.

Cooking:
Cut apples and stew in water with cloves until soft. Then grind in a blender, put the mass on fire and bring to a boil. Add sugar, juice and lemon pulp (pitted!) and cook until all sugar is dissolved. The jelly is ready when a drop of syrup solidifies on a cold plate. Cool, arrange in sterilized jars, roll up.

Ingredients:
1 kg of apples
800 g sugar
1 lemon or orange
2-3 cloves,
1 tsp cinnamon,
powdered sugar.

Cooking:
Cut the apples into slices, remove the core. Prepare the syrup: mix 3 cups of water with half the sugar and heat until the sugar is completely dissolved. Pour the apples into the syrup and simmer, stirring, until the apples are translucent and lightly browned. Then pour the second half of sugar, lemon or orange zest, spices into apples and cook for a few more minutes, stirring, over low heat until the syrup thickens. Meanwhile, prepare a baking sheet: line it with parchment paper, grease with oil. Put the finished apple slices on a baking sheet, dry in the oven at a temperature of 50ºС with the door open for 1.5-2 hours, then leave to dry at room temperature. After a day, dry again in the oven. Sprinkle finished candied fruits with powdered sugar and place in clean glass jars with tight lids. Store in a cool dark place.

Cut apples with an apple cutter. Put in liter jars quite tightly and pour boiling syrup (at the rate of 200 g of sugar per 450 g of water). Roll up immediately. It turns out a thick compote.

Apples canned in their own juice without sugar. Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars and fill with hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.

Put clean, unbroken apples in jars, pour in brine, cover with plastic lids and put in a cool place. The brine is prepared as follows: for 10 liters of water, take 120 g of salt and 120 g of sugar. Apples will be ready in 50-60 days.

Antonovka soaked in jars. Wash the medium fruits, put them tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour over the apples, put wooden sticks crosswise into the jars so that they press the apples and prevent them from floating up. The filling should be 4-5 cm higher than the apples. Close with plastic lids. Keep cold.

Extract the juice with a juicer. Pour the juice into an enamel pan, put on fire. As it boils, a large amount of foam will form - it must be completely removed. As soon as the foam in the low-boiling juice ceases to form, pour the juice into sterilized jars and roll up. Wrap up.

Cucumber and apple salad

Ingredients:
2 kg cucumbers
1 kg of apples
50 g tarragon
50 g dill,
100 g vegetable oil,
100 g fruit vinegar,
50 g sugar
40 g salt.

Cooking:
Wash cucumbers, apples and herbs. Cut cucumbers into circles, cut apples with an apple cutter, chop greens coarsely. Mix everything, add salt, sugar, vinegar and vegetable oil, leave for a while until the juice is released. Put on fire, boil for 10 minutes and put hot into sterilized jars. Roll up, turn over.

Ingredients for 10 liter jars:
6 kg apples,
30-40 pcs. cloves,
200-300 g cinnamon,
2.4 liters of water,
1.1 kg of sugar,
500 ml 6% vinegar.

Cooking:
Leave small apples whole, chop large ones, remove the core. Put in cold water or saline solution (per 1 liter of water - 10 g of salt) for no more than 30 minutes. Blanch for 2-5 minutes in boiling water and cool in ice water. Use the water after blanching to prepare the filling. Put 3-4 cloves and 0.2-0.3 g of cinnamon at the bottom of the jars, put apples and pour hot marinade filling. Cover with lids and sterilize at 85-90ºC for 30 minutes. Roll up.

Pass green hard sour apples through a meat grinder or chop with a blender, add garlic and hot peppers in pods (to taste, as you like), as well as any herbs and spices. Grind the resulting mass again with a blender (pass through a meat grinder), put on fire and boil. At the end of cooking, add a little vegetable oil. If the apples are not too sour, then you can add apple cider vinegar. Arrange on scalded jars, cork. In this recipe, proportions are deliberately not given, since everyone has different tastes. Try!

Apples cut into circles or slices are peeled (you can remove the skin), dipped in salted water (20 g of salt per 1 liter of water) and laid out on a baking sheet covered with parchment paper. You need to dry apples at a temperature of 75-80ºС, with the door open, for 6-8 hours. Apple slices periodically mixed. Properly dried apples have a light cream color, the slices are soft and elastic. About 1 kg of dry apples is obtained from 10 kg of fresh apples.

You can prepare apples for the winter if you have a lot of waste or broken apples left, try making real apple cider vinegar from them.

Apple vinegar. Grate apples on a coarse grater, put in a glass container and dilute with warm boiled water (for 800 g of apples - 1 liter of water). For each liter of water, add 100 g of sugar or honey, and to speed up fermentation - 10 g of pressed yeast or sourdough or 20 g of dry rye bread. For the first 10 days, keep the vessel with the mixture open at a temperature of 20-30ºС, stirring the slurry with a wooden stick 2-3 times a day. Then transfer the mass into a gauze bag and squeeze the juice. Strain the juice and pour into a wide-mouthed vessel. You can add 50-100 g of honey or sugar for every liter of juice. Cover the jar with gauze and put in a warm place for 40-60 days until fermentation is over. Filter the finished vinegar, bottle it and close it tightly with stoppers. Keep refrigerated.

As you can see, apples for the winter can be prepared with many absolutely different ways. Good luck preparing!

Larisa Shuftaykina

Today we will share with you ideas on how best to process the apple harvest and make the most diverse and win-win in terms of taste and originality winter “apple” preparations. So, which apples will definitely survive until spring?

1. Dried apples

This is probably the oldest way to harvest apples for the winter. Dried apples are an unusually tasty product, they can be eaten “just like that” without any additional processing ... Well, who does not remember the pleasant aromatic sourness of the middle and the crunchy sweetness of the edges of dried apple fruit? But in winter you can cook compote, dessert, and stuffing for pies from dried apples.

All varieties of apples are suitable for drying, which makes this harvesting method extremely convenient. There are no restrictions on the shape of the fruit, or on the color, or even on the integrity - any damaged by a worm, hit or injured apples can be cleaned of defects and used for drying. You can dry apples:

1. Outdoors
2. in special dryers
3. in electric ovens
4. in gas ovens.

Tip: If you are sensitive about the color of dried apples, you can hold the sliced ​​\u200b\u200bin slices in a weak brine(1 incomplete teaspoon of salt per liter of water) 3-4 minutes - then when dried, the apples will remain light, without the characteristic "rusting". Store dried apples in glass jars or in thick paper bags until the next harvest.

You can learn more about the process of drying apples at home by watching the video:

2. Soaked apples

Not all varieties of apples are suitable for urination. The most preferred are autumn and early winter varieties - Antonovka ordinary, Kalvil snow, Pepin Lithuanian, Anis Kuban, Autumn striped, Babushkino and others. It is important that these are uncolored varieties and ripe, healthy, defect-free apples.

The process of urinating is simple, reminiscent of salting and pickling.

The easiest urination recipe:

Put blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, shifting each row of fruits with leaves.

Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.

After the appeared foam settles, you can close the jars with nylon lids and take them out to the cold. After 2 months, the apples will be completely ready.

For brine:

Water - 5 l
Sugar - 200 g
Salt - 1 tbsp. spoon with slide

There are many recipes where the taste of apples is "regulated" with the help of rye flour, honey, dry mustard, tarragon. Some housewives make pickled apples with cabbage or lingonberries.

IN next video Father Germogen, the cook of the Danilovsky Monastery, will tell you how to cook soaked apples in honey water:

3, 4, 5. Puree, jam and marmalade

Apple puree is a delicate airy product, which is one of the first in life given to an infant and which, until old age, will be present in the diet of almost every person.
The puree is quick and easy to make.

APPLE PUREE RECIPE

You will need:

Apples - 2 kg
Sugar - 150-200 g

Cooking:

Pour the peeled and core apples with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes depending on the variety of apples (early ones boil faster).

As soon as the apples are boiled, put them in a colander and let the water drain.

Add sugar to the remaining pulp and cook for 5 minutes, stirring. The density of the puree can be adjusted using apple broth, which is drained from apples.

Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.

For baby food sugar can be omitted, then the puree needs to be pasteurized.

And here's how to cook puree without sugar: Applesauce- another cooking option.

JAM

If you continue to boil applesauce, it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Properly cooked jam is perfectly stored without any sealing; for this, sugar in it should be at least 60-65%.

You will need:

Apples - 1 kg (weight for already peeled apples)
Sugar - 500 -700 g

Cooking:

Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the density that is needed.
Put hot jam in prepared and heated jars and roll up. Invert onto lids to cool and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.

MARMELAD

Apples (1 kg) and sugar (500-700 g). The more sugar, the thicker the marmalade!

The principle of preparation is the same as for jam. But for marmalade, it is recommended to put a bag with peel and apple “cores” with seeds into the water where apples are boiled - it is they that have the most pectin, which will help marmalade harden. After cooking, the bag is removed, and the apples are rubbed and, after adding sugar, boiled down to the desired density.

Marmalade can be soft and dense. To get sheet marmalade, it is transferred to flat forms and either left in the air to dry, or dried in an oven at a temperature of 50 ºС for 1-1.5 hours.

6 and 7. Jam and jam

Apple jam is everyone's favorite treat. Given the huge number of varieties of apples, it in itself already turns out different every time, and if we take into account the imagination of our hostesses, it is clear that in winter there will be something to gasp at!

We offer an original recipe for apple jam, where apple additives are very non-standard.

Recipe for apple jam with walnuts and spices

You will need:

Apples - 1 kg

Walnuts - peeled 150 g

Lemon - 1 medium

Sugar - 180 g

Bay leaf - 2 leaves

Black peppercorns - 3 pieces

Cooking:

Cut the apples into small slices, add water, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, cook over low heat for 10 minutes.

Then take out the lemon and bay leaf, add the chopped walnut and cook for another 15 minutes. At the end, if desired, you can add peppercorns.

It turns out fragrant tender jam with spicy notes.

In the next video, there is also a recipe for an amazing and unusual apple and banana jam:

JAM

Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.

8. Apple compote

Compotes are undoubtedly the most popular drinks that are prepared for the winter.

They are prepared in several ways:

Option 1 . Sliced ​​apple slices are boiled in boiling syrup for 2-3 minutes, placed in sterilized jars and poured with boiling syrup. Add 1-1.5 cups of sugar to a 3-liter jar.

Option 2. Put prepared apples in jars (whole, halves, slices, slices), a third of the jar, pour boiling water for 5-8 minutes to warm up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar per 3 liter jar - 200-300 g to taste.

Option 3. Put apples in jars, pour warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter jars - 30 minutes. Can be without sugar.

To enrich the taste in apple compotes add red or blackcurrant, chokeberry, cherry, lemon, cloves, cinnamon, white dry wine or citric acid on the tip of a knife.

9. Apple juice

With a juicer, the process of making juice is not difficult. Juice is squeezed from peeled (or even unpeeled) apples, sugar is added (for 1 liter of juice - 2 tablespoons of sugar), the juice is brought to a boil and immediately poured into the prepared dishes. A jar or bottle is rolled up and placed under wrapping. This juice can be stored up to 2 years.

10. Apple Cider Vinegar

Apple cider vinegar is considered to be the richest source of such trace elements necessary for humans as calcium, sodium, potassium, iron, boron and magnesium. Apple cider vinegar is especially "rich" in potassium - 200 grams of vinegar prepared from fresh apples contains 240 mg of potassium. Therefore, people who strive for a healthy, proper nutrition, prepare apple cider vinegar for the whole year - just a matter of honor)

apple cider vinegar recipe

You will need:

Apples - 0.8 kg
Water - 1 l
Sugar (honey) - 100 g
Pressed yeast - 10 g (or dry rye bread 0 - 20 g)

Cooking:

Grate apples on a coarse grater, add water, sugar, yeast and leave for 10 days in open jar at a temperature of 20-30ºС with occasional stirring with a wooden spoon.

Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).

Ready vinegar filter, store in the refrigerator.

11 and 12. Pouring and tincture

No wonder they say that a summer day feeds the year. And in the example with apples - a summer day can not only feed, but also drink. And not only juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour varieties of apples are the most suitable for this purpose, as they are more juicy.

homemade apple pie recipe

You will need:

Apples - 2.5 kg
Sugar - 2 kg
Vodka - 0.5 l
Water - 8 l

Cooking:

Fill the jar with chopped slices (peeled and seeds) of apples, pour water and vodka and put in a warm place (in the sun) for 2 weeks.

If at the end of the term all the slices have already risen to the top and are floating, strain the fermented liquid through gauze (the sediment will remain on it), add sugar and leave again in a warm place for another two days.

Then the jar is transferred to the cold for 10-12 days, after which it is bottled, corked and kept closed in the cold for at least a month. At the end of this period, the liqueur is ready for use. The total cooking time is up to 45-47 days.

And the following video tells how apple tincture is prepared on moonshine:

HELPFUL HINTS:

1. Apple jam is considered ready if the fruits themselves become transparent, and the syrup begins to be covered with a slightly wrinkled film

2. Apple jam is ready when the hot drop immediately thickens on a cold surface.

4. If applesauce or jam is made without sugar, then the blanks must be sterilized

5. The most delicious compotes are obtained from sweet and sour apples, for cooking alcoholic beverages it is better to take sour, and for apple cider vinegar - only sweet varieties.

6. Sweet varieties of apples are more suitable for pickling.

See how much can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can still be pickled, seasonings for dishes, marshmallows and jams, as well as jelly and candied fruit can be made from them ...