What to make from green apples for the winter. What can be done from apples for the winter

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 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 (for 1 liter of water - 1 g citric acid). 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 occasionally 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

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.

Antonovka is a real treasure in terms of its macro- and micronutrient content. Of course, in summer and autumn, it is indispensable as a supplement to the usual diet or the main ingredient for a mono-diet.

Those who care about their health simply need antonov apples, because they are not only low-calorie.

Antonovka contains:

• ascorbic acid, which helps to resist infections and strengthen the immune system;
• iron, which helps in the prevention of anemia and, by maintaining the level of iron in the blood, provides saturation of organs with oxygen;
• potassium, which promotes the release of the body from toxins and toxins;
• calcium, which contributes to bone strength and teeth whitening;
• fiber, which ensures normal digestion;
• magnesium, thanks to which glucose is better absorbed and energy is produced, the state of blood vessels and muscles is normalized, protein synthesis and bone tissue renewal are improved;
• copper, which normalizes the synthesis of enzymes and proteins;
• niacin, without which the health of the skin is impossible;
• pantothenic acid, which normalizes lipid metabolism and macronutrients, thereby supporting the redox processes of the body;
• pectin, which contributes to the normalization of digestion and water metabolism, lowering cholesterol levels;
• pyridoxine, which helps prevent nervous and skin diseases, which prevents aging and increases efficiency;
• riboflavin, which improves the condition of the skin, hair and nails due to their increased oxygen supply;
• thiamine, which is a natural energy booster that prevents irritability and fatigue;
• tocopherol, which is responsible for circulation and blood clotting, healing and tissue regeneration and lowering blood pressure;
• phylloquinone, which improves the condition of the circulatory system and regeneration of bone tissue growth;
• folic acid responsible for hematopoiesis and proper metabolism;
• phosphorus, which supports the condition and renewal of the skeletal system.

Properties of antonovka jam

In Antonovka jam, all the benefits of these apples are preserved, only vitamin C is lost during heat treatment.

It provides blood clotting, normalizes the functioning of the digestive organs, protects against infection, soothes and improves metabolism, and also helps to restore and rejuvenate the body.

Antonovka allows you to create from the most common variety of apples real delicacy.

Since the apples themselves have a pleasant sweet and sour taste, other sour fruits and berries can be perfectly combined with them. In addition, it is very good to add nutmeg, cardamom, cinnamon and vanilla to Antonovka.

Due to the high content of pectin during the cooking process, the finished product is golden, sunny.

To keep the brew going in the best possible way apples, cut into equal pieces in the form of cubes, quarters or slices, and if you use a special figured knife, then you can cut small balls out of them for jam. Using a vegetable peeler, you can cut the apples into long, thin strips or grate them with a mandolin.

In order for the pieces of apples to retain their integrity during cooking, choose a few unripe apples.

To prevent your prepared apple slices from oxidizing, put them in lightly salted cold water, and put a lid on top. This will prevent air from entering and darkening of the sliced ​​​​product. Rinse apple slices with cold water before boiling.

For boiling, use dishes with a non-oxidizing coating, such as enamel. But the best cooking utensils are basins and stewpans made of copper. Due to the large diameter and low height, the ingredients are heated evenly, providing a high-quality, useful and beautiful product.

To make a preparation for the winter, pour the finished jam hot into jars and seal tightly. To preserve the vitamin value of antonovka jam, store it in a cool dark place.

Apple jam recipes Antonovka

Basics of making antonovka jam

If you don't care appearance the finished product, and your apples are more than ripe, grate them or cut them with a mandolin and sprinkle with sugar at a rate of one to one. When the apples give juice, boil the apple mass over low heat, removing the foam from time to time. When the apples are completely boiled, fill the hermetically sealed jars, sterilized in advance, with the finished jam to the brim. Then wrap or roll up the lids and, putting the bottom up, leave to cool.

If apples are boiled in syrup, then depending on the amount of water used, you will get a more or less thick jam with golden slices of apples. To make syrup, usually take equal volumes of water and sugar and bring the solution to a boil. After placing the ingredients in it, bring the mixture to a boil and allow to cool completely.

Then again bring to a boil and again wait for complete cooling. The procedure is repeated five to ten times. At the same time, the sweet mass should not be stirred, and the resulting foam should be removed very carefully and only from above. To pour Antonovka jam into storage containers, bring it to a boil again.

It is important that the boil is very slow and the jam does not splatter.

You can not prepare a separate syrup. Cooking antonovka in its own juice due to the high content of natural pectin in it will give you a dense jam resembling marmalade in consistency. Cut the apples according to the chosen method and sprinkle them generously with sugar. Tighten with cling film and wait for the juice to appear.

Antonovka allows you to experiment with the composition, so when cooking, you can safely add herbs and spices, supplementing the composition with other fruits, berries and some vegetables.

Amber Lemon Apple Jam

Prepare a kilogram of antonovka Green colour, a kilo of sugar and two small lemons.

After washing the apples and cutting out the cores, cut into roughly equal slices. Transfer the slices to a saucepan or basin, sprinkling thickly with sugar. When the apples give juice, put the saucepan on a small fire and heat, not letting it boil until the sugar is completely dissolved. Remove from heat for about half an hour.

Putting it on fire again bring to a low boil. Continue boiling for twenty minutes.

At this time, prepare the lemons. After scalding them with boiling water and carefully removing the seeds, cut into slices or semicircles. Add lemon slices to apples and simmer for another half an hour.

For storage, carefully, trying not to damage, spread the apple-lemon slices and top up with the resulting thick syrup.

Determine the readiness of the syrup by the speed of solidification of the drop on a cold surface.

Vanilla-cinnamon jam from Antonovka like from the oven

Cooking antonovka can be done in a slow cooker, oven, and even in an air grill. If you are using a slow cooker, cook directly in the multi bowl. For cooking in an air grill, use cast-iron enameled or poured ceramic pots.

Prepare a kilogram of slightly unripe antonovka and a teaspoon ground cinnamon and vanilla sugar.

You can take a cinnamon stick and half a vanilla pod.

Mix three hundred grams of powdered sugar (or sand) with cinnamon powder and vanilla sugar and sprinkle finely diced apples with this mixture, placing them in a container for cooking. Cover and let stand for two or three hours.

Cook jam at 250 degrees for fifteen minutes.

Antonovka jam and walnuts in black chokeberry syrup

For this unusual jam you need to prepare:

• One lemon;
• Walnuts ½ kilogram;
• Sugar one and a half kilograms;
• Antonovka apples - ½ kilogram;
• Blackberry berries - 1 kilogram.

Sort the chokeberry, wash it, pour boiling water over it and let it brew under the lid for at least eight hours.

In a glass of the resulting infusion, dilute, adding a little, all the sugar and boil the syrup. Without removing from heat, add lightly dried berries and peeled and chopped nuts and apples.

Bring to a boil and cook over low heat for ten minutes, skimming off the foam. Let cool completely, covered with a towel.

Bring to a boil again and, after boiling for ten minutes, remove from heat and, covered with a towel, let cool.

Repeat this twice more.

At the final boil, add lemon, cut into thin strips, or lemon juice. After boiling for ten minutes, arrange in jars for storage and seal tightly.

Apples are necessary and useful for everyone. An amazing combination of taste and aroma with vitamins, acids, pectin and fiber can improve the health and mood of every person. The fruits of most autumn and winter varieties are stored well and for a long time without losing their properties, however, apple preparations for the winter have always been relevant and varied. They have a special taste, help in creating family culinary traditions, and save time and effort in the future.

SWEET APPLE BLANKS FOR THE WINTER

The main preparations from apples for the winter are desserts: jam, jam, marmalade. For them, cinnamon apples, anise, Pepin saffron, Simirenko, Renets and some others, even very ripe Antonovka, are best suited. It is important that apples are sweet, because sour fruits are easily boiled during cooking.

Apple jam

Traditionally, for jam, apples are peeled and cut into slices no thicker than 2 cm. However, unpeeled apples can also be boiled either entirely without a core (it is removed with a special tube), or cut into quarters. Apple jam as a preparation for the winter can be prepared in different ways.
jam recipe . Peel and cut 1 kg of apples, dipping the slices in acidified or salted water so that they do not darken. Then rinse lightly, put in a colander, dip in hot water for blanching for 5-10 minutes. Remove and plunge into cold water. From 3 glasses of hot water from blanching and 800 g of sugar, prepare a syrup and put apples into it. Stand 3 - 4 hours. Boil for 5 minutes and stand for another 8 hours. At the beginning of the second aging, add freshly brewed syrup from 0.5 kg of sugar and a glass of water. Repeat cooking 1-2 more times for 5-7 minutes. To keep the syrup liquid, at the very end, pour citric acid on the tip of a knife and mix. Cool and pour into jars.
jam recipe. Blanch apples, peeled and chopped, (1 kg) and boil syrup from this water in proportion: 5 cups of sugar and 2 cups of water. Pour apples over them, stand for 4 hours and cook for 5 - 7 minutes 3 - 4 times until cooked. If some of the slices are cooked before the rest, take them out and put them in a jar. For a strong flavor, you can put vanilla or citrus zest at the end.
Excellent preparation for the winter - paradise apple jam . In 1 kg of apples, cut the branches in half, remove the remnants of the sepals, wash and chop. Dip for 5 minutes in boiling water, cool, and make syrup from this water: for 800 ml 1.3 - 1.5 kg of sugar. Immediately pour apples over them, stand for several hours and cook jam in several stages.

jams

For apple blanks in the form of jams, there are no strict requirements for the variety and degree of ripeness. The final taste is regulated by the amount of sugar and the volume of water. But it is better to take apples with sweet and sour or even sour taste.
apple jam . Peel and cut 1 kg of apples into small pieces, pour a glass of sugar and pour 1.5 - 2 glasses of water, cook over low heat. When the apples begin to boil, add 2 cups of sugar and cook until tender, about 40 minutes. You can immediately mix all the ingredients, bring to a boil and cook in one or more steps, but the apples must be boiled soft, for this to happen for sure, they are rubbed on a coarse grater.

We recommend reading: WHAT TO COOK FROM APPLES

"Five Minute" from apples

For this harvest of apples for the winter, there are exact proportions - 1 kg of fruit and 200 g of sugar, but you can do it by eye. Apples should be taken of the same variety, then they will be ready at the same time. In a 5-liter saucepan, put peeled and randomly chopped ripe and juicy apples. Pour 1 - 3 cups of sugar with a slide, mix, close and leave overnight to make juice. Then bring to a boil, cook for 10 - 15 minutes, transfer to hot sterile jars, roll up.

Apple blanks in the form of jam or five minutes have a wide range of uses, they can be used as a filling for pies or charlotte, and the basis of sweet and sour sauces.

Dessert apple blanks are most often made with sugar, but there is a puree recipe that can be prepared both sweet and natural.

Apple puree

Peel and cut apples, add 2 cups of boiling water per 3 kg, cook for 10-20 minutes, so that they are completely boiled. Quickly wipe the hot mass through a colander, but it is better through a sieve, warm it up again for a couple of minutes, spread it over hot dry liter jars, pasteurize in a water bath at 70 ° C for 30 minutes or sterilize for 15 - 20 minutes at a boil, roll up, turn over. So that the puree does not darken, put ascorbic acid, it slows down oxidation and lengthens the shelf life.

If there are a lot of apples, at the same time there is a carrion or unripe and substandard apples of different varieties, it is worth making real jam or exquisite marmalade as a blank for the winter from apples.

apple jam

Ready unsweetened puree weigh, put in a bowl for jam, heat to a boil. Boil for 5 - 10 minutes over medium heat, to thicken a little, add 800 g of sugar per 1 kg of puree. After the sugar dissolves, increase the heat for an intense boil, stirring all the time. Drop on a plate, the finished jam does not spread when cooled. You can check readiness by temperature. If the thermometer reads 106 ° C - the boiling point of jam, you're done. Arrange in hot dry jars, refrigerate for 1 - 2 days, when a film appears on the surface, close with parchment and tie, or roll up like regular jam.

Marmalade

Apple puree marmalade . For mashed potatoes, take sweet summer berries, pour juice of sour berries and make mashed potatoes, weigh it. Pour into a low saucepan, preferably steel, pour 600 g of sugar per kg of puree and cook, stirring all the time with a wooden or plastic spatula, until the apple mass leaves the bottom. Pour the mass onto a coated dish or baking sheet, smooth with a knife. Sprinkle with ground nuts or chopped candied fruit. When the marmalade is slightly dry, roll up and cut into pieces.
Baked apple marmalade . Bake apples in the oven, immediately quickly rub through a sieve and remove the skin and seeds, weigh. Put 500 g of sugar on 1 kg of the finished apple mass, stir and cook until the marmalade is ready (if you draw a spatula along the bottom, a groove will remain). Pour in a thin layer, cool, sprinkle with sugar and cut.

APPLE BLANKS FOR THE WINTER - COMPOTES

For canned compotes, not quite ripe autumn or winter varieties with dense sour or sweet and sour pulp are taken. In one jar it is better to put apples of only one variety, even, without flaws. Usually, the fruits are not peeled, but only quickly cut into large slices of the same size, the core is removed and, so as not to darken, they are dipped in a solution of citric acid, 3 g per liter, or salt, 20 g per liter, no longer than half an hour.

Apple compote . Put the prepared apples in a colander or a special basket, blanch for 5-7 minutes to force out the air and prevent browning. Immediately transfer to chilled water for 2 minutes, drain, drain and arrange in jars, shaking them for tight styling. Pour boiling syrup, 700 ml of water and 300 g of sugar, sterilize and roll up. For harvesting apples for the winter, a more popular option is when apples are poured with syrup, kept for 5-7 minutes, drained, boiled and poured again, immediately rolled up without sterilization and wrapped in a blanket for slow cooling.

Quick apple compote . Wash thoroughly, cut quickly and immediately place in jars, just below the shoulders. Pour sugar at the rate of 2/3 cup per liter jar, pour boiling water, sterilize and roll up. The syrup turns out to be quite sweet, but in winter it can be diluted with water or fruit drink.

To give decorativeness to apple blanks in the form of compote, berries with intense color are added to them - black currant, cherry or dark pitted plum, and red currants or gooseberries can be flavorings. The amount of sugar does not need to be changed.

APPLE BLANKS FOR THE WINTER - SPICES FOR MEAT AND FISH

The versatility of the apple is such that it can be the main ingredient, the soloist, not only in sweet desserts, but also in snacks and condiments. The number of recipes for apple snacks is quite large.

Seasoning from apples . Peel and cut 5 kg of sour, slightly unripe apples, boil in a saucepan with a small amount of water, wipe through a sieve. Transfer the puree to a low saucepan. Grind 300 g of garlic and 100 - 300 g of parsley, coriander, dill and celery, total 800 g. Peel and chop very finely 500 g of sweet pepper. Put everything in mashed potatoes, salt and sugar to taste, approximately 2 - 3 tbsp. l. Boil for 10 - 15 minutes, put the hot seasoning into hot and dry jars, sterilize and twist.

Apple seasoning with horseradish . 4 kg of apples, a glass of garlic cloves and 400 g of horseradish, peeled, chopped, chopped with a meat grinder, flavored with 3 tbsp. l. salt and 2 tbsp. l. Sahara. Mix everything very well, arrange in clean jars, refrigerate.
Seasoning from apples and lingonberries. Bake 1 kg of apples and mash. Dip 1 kg of berries in boiling water for a couple of minutes, drain and put in mashed potatoes. Flavor 1 - 2 tbsp. l. sugar, put 4 cloves and a piece of cinnamon. If the mass is very thick, pour a glass of water. Cook for 25 - 30 minutes, stirring, arrange in small jars, sterilize for 20 minutes and roll up.

PICKED APPLES

Peeing is an ancient method of harvesting apples. The easiest option is to soak with cabbage in a barrel, when apples and cabbage with carrots are laid in layers, the brine is made according to the sauerkraut recipe. But you can cook them separately. To do this, you need to choose plucked (not carrion) apples without defects of autumn or winter varieties and let them lie down after picking for 2-3 weeks so that they “reach” and part of the starch turns into sugars.

Harvesting pickled apples . Wash the apples and put in dense layers in a large enamel pan with the legs up. Put currant, mint, cherry, raspberry leaves at the bottom of the pan and between the layers of fruits, but preferably rye or wheat straw. Upper layer close with leaves, then with boiled canvas, then put a wooden circle and oppression. For brine: 15 g of malt or 20 g of rye flour are stirred in water so that there are no lumps, brew with boiling water up to a liter, boil, stand, add 50 g of sugar and 15 g of salt. Pour the apples and leave at 10-15°C for 10-12 days, make sure that the apples are completely drowned in the liquid, top up if necessary. Then rearrange in a cold place, store until the next harvest.

PICKLED APPLES

Pickled apples are another type of apple preparation for the winter. Cut ripe apples without defects into 2-4 parts, remove the core. Peel off the rough skin, thin can be left. Blanch at 85°C for 5-7 minutes, pour over with cold water, arrange in jars as tightly as possible, add cloves, allspice, a piece of cinnamon. Pour marinade at the rate of 1 liter of water from blanching, 4 cups of sugar, 160 g of 9% vinegar. Sterilize and roll up.

Obviously, these recipes for harvesting apples for the winter are not exhausted. You can make wine or juice, and use the "waste" to make mashed potatoes or pie fillings, which are frozen in plastic containers. Significantly speeds up and simplifies the multicooker process. Any apple blanks will help preserve everything that nature has given us for health, benefits, savings, pleasure, and for holiday memories of summer!

What to do when apples have nowhere to go? After all, it happens that the harvest is not a joy. Apples here and there. Around them are clouds of midges. It’s a pity to throw it away, but I don’t want to mess around. Do not rush to throw away this yummy, useful in all respects. We will now find a use for it.

I did not think for a long time when I saw midges swarming over apples. Quickly cut off the rot, removed the core and tails. And turned on the fantasy. As a result, after an hour and a half, jars with the most pleasant contents were already cooling down on my windowsill, which in winter will completely comfort me and my family.

After all, such a blank of apples is universal. This is fragrant tea or compote. This is a fresh bun with a layer of amber apple slices. These are pies, pies, casseroles, cereals with the participation of this delicious utility. Therefore, if you are now facing a dilemma - throw away non-store apples or give them a go, do not think for a long time. Let's save them and look forward to winter!

Cooking time: depends on the number of apples; I had 2 kg, and I managed in an hour and a half

Complexity: Well, it's very simple!

Ingredients:

sugar - 600 g

water - 1-2 cups

Cooking

So, I first washed the undeservedly forgotten apples, which were beginning to rot. And then, having cleaned them, removing the rotten and the like, she chopped the fragrant usefulness into thin slices.

In the process of peeling and slicing, I sprinkled apples with sugar, suffering that it could have been taken more. But, as it turned out later, this amount was quite enough.

Here is such a bowl I got a fragrant cut.

I left this beauty in order for the juice to go. Since the apples were ripe and juicy, I did not wait long. The juice went very quickly.

But it wasn't enough. Therefore, I decided to pour the juice into a saucepan, and then add water.

How much to add it? At your discretion. For example, I know that with so many apples I would get a chic compote in the amount of 10 liters or jam, mashed potatoes - a couple of liter cans. But there was no time, and with banks, sugar did not work out. That's why I chose this path.

So, when this mixture boiled, I introduced apple slices into it, which were instantly saturated with their juice. Boiled for five minutes.

By the way, we are sterilizing jars at the same time! In the meantime, having cooled the apples, I boiled them 4 more times (each time for five minutes after cooling), without leaving the stove, because. You have to constantly turn over so that the apples still boil. All this was laid out in dry jars.