For many of us, canned apples for the winter, such as compotes, juices and other preparations, are associated with the holiday and carefree childhood.
And billets, where, apart from apples, there are other fruits and berries, bring us to the cold winter evenings memories of fragrant orchard.
In addition, harvesting apples is very good for health, since in winter we often lack vitamins.
Apples are an excellent source of vitamin C, minerals and fiber. Preservation for the winter is also a great way to use surplus apples. Find out all the detailed information on how to prepare apples for the winter (recipes are given below).
Apple Compote Recipes
Apple compote made by grandmother or mother is the perfect drink of our childhood. With its taste and aroma, traditional compote is better than any exotic juice or carbonated drink.
Apple Compote
Ingredients (per 3-liter jar):
- 1-1.5 kg of apples;
- 300-400 g of sugar;
- 2 liters of water.
- Apples are thoroughly washed, divided into slices, cut off the core (peeling is not necessary).
- Prepared apple slices placed in pre-acidified water. Use natural substances as an oxidizer (for example, citric acid).
- Then put the slices in a sterilized jar.
- Fill the jar with boiling water to the top, cover with a sterile cap and allow to cool for about an hour.
- Drain the water in a separate saucepan.
- Sweeten the resulting liquid with sugar, bring to a boil.
- Ready syrup to pour over the jar of apples, finally close the lid.
- Turn over the jar, wrap a blanket and cool. Keep compote should be in the cold.
Compote of apples and grapes
Compote of apples and dark grapes has a bright and interesting color. This drink often becomes a decoration of the Christmas table. Canned fruit compote is often added to various desserts. The recipe is very simple, without sterilization.
Ingredients for compote:
- 1 kg of grapes;
- 500 g apples;
- for syrup: 1 liter of water, 2 cups of sugar.
- Apples should be well washed and cleaned from the core. It is not necessary to remove the peel, but you will need to remove the damaged areas.
- Processed apples cut into cubes with a sharp knife (cubes of 1-2 centimeters in size).
- To prevent the apples from changing color, you need to sprinkle them with the juice of half a lemon.
- Grapes, preferably blue, washed well and separated the fruit from the twigs.
- To prepare the compote need clean jars. Banks wash with boiled water.
- At the bottom of the banks to distribute slices of fruit. The number of fruits can be chosen to your taste, the best solution is two apples and one branch of grapes per 2-liter jar (half the volume of fruit will be taken by sugar syrup).
- Then, from sugar and water, you need to make a sorbet and pour them berries in jars.
- Or you can pour fruit with boiling water and then boil sugar syrup consisting of water and fruit juice.
- When the water or syrup has cooled to 60 degrees, pour berries with the sorbet and immediately place the jars for sterilization.
- Ready compote immediately roll and flip.
- Then wrap a blanket. The compote will slowly cool.
- The cooled jars are transferred to the cold.
Compote from apples with cherry
Ingredients:
- apples - 1 kg;
- cherry - 1 kg;
- sugar - 600 g;
- water - 2-2.5 liters.
- Washed durum apples cut into 4 parts, cut the core.
- Prepare the cherry.
- Put the fruit in a jar and pour boiling water to the top. Leave to cool.
- Then pour the water into a clean pan and leave the fruit in a jar.
- Sweeten the water in the pan with sugar.
- When the syrup begins to boil, turn off the gas.
- Hot syrup pour the fruit and roll up the jar.
- Wrap the jar in a blanket and leave until the compote has cooled.
Compote from apples with orange
If you are wondering what else to cook from apples for the winter - compote of orange and apples would be an excellent option.
For this you will need:
- 1 kg of apples;
- 1 kg of oranges;
- 600 grams of sugar;
- 2-2.5 liters of water.
- Apples are processed, divided into 2 parts and further cut into thin slices. Put in a jar.
- Wash oranges, peel off the skin, cut into half rings and also put in a jar to the apples.
- Pour the fruit with boiled water. Leave to cool.
- The resulting juice is poured into a saucepan, and the fruit is left in the jar.
- Add sugar to the pot with the juice, stirring, bring to the boil.
- Pour hot fruit syrup into the jar.
- Roll up Wrap a blanket for a day.
Compote from apples with wild rose and lemon
Ingredients:
- 2 kg of apples;
- 150 g dogrose;
- 1 lemon;
- 800 g of sugar;
- 2-2.5 liters of water
- Wash apples, divide into 4 parts, clean from the core.
- Rosehip rinse well and pour boiling water.
- Cut the washed lemon into slices. The skin can be left (optional).
- All fruits spread out in a container, pour boiling water and wait until the water has cooled.
- Drain the juice in a separate pan, sweeten and put on fire.
- Next, bring our syrup to a boil. Hot sherbet gently pour a jar of fruit.
- Roll up the bank to immediately. Then wrap up with a blanket.
- Keep in a cold room.
Compote assorted apples, pears and plums
This assortment is the most successful and very common fruit combination for compote. This recipe uses less sugar than other apple blanks. In fruit, almost all the vitamins are preserved, and the taste of the fruit remains natural.
Ingredients:
- apples - 5-6 pcs .;
- pears - 5-6 pcs .;
- plums - 200 g;
- for syrup: water - 500 ml, sugar - 200 g
- First pre-sterilize and dry the jars.
- Fruit wash, blanch in boiling water.
- Fruits are distributed throughout the banks, filling them at 2/3 volume.
- To prepare the syrup in a saucepan, boil water, then pour this water into fruit jars.
- Temporarily close the cans with lids and let them brew; after 40 minutes, drain the water into the pan and cover the jars again with the lids.
- Add sugar to the saucepan with the obtained water, bring to a boil and keep on low heat for 4 minutes.
- Pour hot syrup into jars, cork.
- Turn over the jars and, wrapped in a warm blanket, allow to cool completely.
- Keep cans in a cold room.
Dried Apple Recipes
The taste of pickled apples cannot be compared with anything: they are sweet-salty with a slight sourish accent. Taste depends on the type and degree of fruit ripening. In any recipe for urinating apples, the Antonovka variety is usually used - the result is always wonderful. Also popular are Papirovka, Pepin Lithuanian, Anis, Simirenko. These varieties are most preferred because they have both sour and sweet taste.
Fruits should ripen for several weeks before soaking. The very process of urinating lasts about 40 days. Fruits with any damage should not be used - the whole apple may rot. Soaked apples are an ideal snack for hot and cold meat dishes. Serve soaked apples with cinnamon as an appetizer, or as a supplement to dishes - soaked apples will decorate any of your dish.
Did you know? When urinating apples retain their beneficial properties. Due to the content of vitamin A in apples, they speed up the body's metabolism, normalize digestion, and have a beneficial effect on the intestinal function. Therefore, this product is especially recommended for people who want to lose weight or stabilize their metabolism. Soaked apples do not irritate the walls of the stomach, as many pickled canned foods, as they do not have vinegar.
Canned apples in cans
Soaked apples for the winter, classic recipe:
- apples,
- 10 liters of water
- 120 grams of sugar and the same amount of salt.
Apples are well washed, put in a jar, pour water, which was diluted with salt and sugar, tightly cork the jars with plastic lids.
The second option is urinating apples in cans. Ingredients:
- apples;
- 3 tbsp. spoons of salt;
- 3 tbsp. spoons of sugar;
- 1 bay leaf;
- 2 buds cloves.
- Choose medium sized apples of the same size. Fill a 3-liter jar with apples to the top.
- Add a bay leaf, a couple of cloves, salt and sugar to the apples.
- Fill the container to the top with cold water.
- Close the lid; shake to salt with sugar mixed.
- After cooling down, transfer the jar to cold.
Boiled apples with cabbage
For peeled apples with cabbage, the Antonovka variety is ideal.
Ingredients (per 5 liter capacity):
- 3 kg of medium apples;
- 4 kg of late white cabbage;
- 2-3 carrots;
- 3 tbsp. l salt;
- 2 tbsp. l sugar;
- allspice peas (to taste);
- bay leaf (if desired).
- Prepare apples and vegetables.
- Apples to leave whole. Cabbage finely chop, grate carrots.
- Mix vegetables in a large bowl, add sugar and salt. Squeeze the mixture by hand to release the juice.
- Move some of the vegetables to the bottom of the container where the apples will be soaked. Optionally add extra spices.
- Then firmly lay out a layer of apples. From above - again a layer of vegetable mix.
- Thus, layer by layer, tamp the cabbage and apples. Sandwiching must be very tight to avoid gaps.
- Top with cabbage, compacted.
- Pour the rest of the cabbage juice. If you didn’t have enough juice to fill the container, prepare the required amount of brine and fill our stock with it.
- Lay the whole cabbage leaves on top of the billet, cover with a saucer. Next, install the load on top.
- Keep in a cold room.
Boiled apples with mint and honey
In urinating apples, in addition to the traditional recipe, there are many modern blanks that require the use of various spices and herbs. Thanks to the extra spices, roasted apples acquire an even more piquant taste and aroma.
For harvesting pickled apples with mint and honey, you will need:
- apples;
- currant leaves, mint and cherries;
- for brine (per 10 liters of water): 200 g of honey, 150 g of salt, 100 g of rye flour or malt.
- Prepare the apples.
- Put a currant leaf in a thin layer on the bottom of the pot or barrel, put the apples in two layers, then cover them with a thin enough layer of cherry leaves. Then again put two layers of apples, and then - the thinnest layer of mint. Lay the apples firmly on the top layer, put a couple of mint sprigs on top of the fruits (if desired).
- Cover the workpiece with a lid. The lid should be smaller than the neck of the container.
- Put a load on top of the lid.
- Prepare the brine: in warm boiled water, dissolve all the necessary ingredients (honey, salt, rye flour or malt). Let the brine cool thoroughly.
- After cooling down, mix the brine again, then pour it into a container with apples (without removing the load).
- Take out the cold.
Important! Make sure that the lid is always covered with liquid during soaking, otherwise your soaked apples may spoil.
Boiled apples with rowan
Ingredients:
- 20 kg of apples;
- 3 kg of mountain ash;
- 10 liters of water;
- 500 g of honey or sugar;
- 50 g of salt;
- 2 lemon wedges (optional);
- 3 pcs. Cloves (optional).
- Rinse apples and ripe mountain ash, evenly put in a pre-selected container.
- Salt and honey (or sugar), thoroughly dissolved in warm boiled water.
- Allow the liquid to cool, then pour it into the vessel.
- Cover the neck with a cloth, put a wooden circle, and put a load on top.
- Take out the cold.
Apple juice
Natural apple juice can be made from different varieties of this beautiful fruit. The juicier the fruit, the more liquid and less waste you receive. Let's see how to cook the fragrant and healthy juice from apples without pulp.
Recipe for preserving apple juice for the winter. Ingredients:
- apples;
- sugar to taste.
- Prepare the apples. Peel not to remove, cut into small pieces.
- Squeeze the juice through the juicer.
- If necessary, strain again with several layers of gauze. Pour all the juice into the pan, sweeten and put on the fire.
- Do not forget to sometimes stir the juice and remove the foam from the surface.
- Bring to a boil, hold for a couple more minutes on low heat.
- Pour the juice on the banks and roll up.
- Turning the banks, wrap blanket and leave for about a day.
- Transfer cans to cold.
Did you know? In the preparation of apple juice for the winter, you can do without sugar. In this case, sugar is not a required preservation component. If you used sweet varieties of apples, then you can not add sugar or add quite a bit (to taste).
Pickled apples
Unlike pickled apples, which use only sugar, salt and water, you will need vinegar or citric acid to pickle apples. Choosing apples for the marinade is quite difficult. They must be mature, but at the same time strong, healthy, free of defects. Varieties for pickling preferably pick sweet.
The most suitable for pickling are considered to be Fuji, Idared, Melba. Do not take for winter urine varieties of apples, they are usually too dense and tasteless, and sometimes even bitter.
The classic recipe for pickled (pasteurized) apples. List of ingredients:
- 2 kg of solid apples;
- 1 cup / 300 g of sugar;
- 50-60 ml of table vinegar (9%);
- 500 ml of water;
- 1 tbsp. l mustard;
- several cloves of garlic;
- 4 sweet peas;
- some cinnamon powder.
- Choose ripe, intact apples of medium size.
- Prepare apples: fruit rinse, chop with a fork
- Cut the apples into four parts or thick cubes. In addition, the fruit can be left whole (unpeeled).
- Next, the apples must be blanched: pour boiling water, hold for a few minutes, pour the water into a clean pan (it is still useful).
- Then pour apples with cold water.
- Remove sliced or whole fruits and distribute them among banks.
- Next, you need to cook the marinade: add vinegar, sugar and spices to the remaining water, bring to a boil.
- Pour our apples with hot sauce.
- Pasteurize for about 3 minutes.
- Banks with ready pickled apples roll up.
- Keep in the cold.
Important! Pasteurized and rolled up need only those blanks, which were used in the preparation of vinegar or other auxiliary acids. Many recipes use only salt, sugar and water as a marinade. Such blanks are usually not pasteurized. In addition, they are often made in various vessels (large barrels, plastic dishes or even in ordinary glass jars), hermetically sealing the capron or other lids.
Apple vinegar
The recipe for homemade apple cider vinegar for the winter is very simple, but its preparation requires patience. Apple cider vinegar is available in stores, but it is often of poor quality and therefore it is best to make the vinegar yourself. Only in this case, you can be sure of the authenticity and naturalness of apple cider vinegar (without any chemical additives).
Homemade vinegar has many useful properties and components. Apple cider vinegar includes sodium, potassium, fluorine, copper, iron, phosphorus, vitamins, pectin and acids (acetic, citric and lactic). It strengthens the immune system, regulates digestion, reduces glucose levels. Apple cider vinegar can be used as an ingredient in salad dressings, for example, in combination with olive oil.
Ingredients:
- 1 kg of apples (good varieties);
- 1 l of water;
- 5 tbsp. l sugar (sweet apples require less sugar. Usually, 250 ml of water requires 1 tablespoon of sugar).
- Rinse the apples and wipe dry with a towel. Cut into quarters, remove the core.
- Apples pour warm and sweetened with boiled water.
- Cover the vessel with gauze and secure with a rubber band. Put the vessel in a warm place.
- To ensure uniform access of oxygen, it is desirable to mix the contents of the vessel once a day.
- Fermentation lasts from 2 to 5 weeks.
- Vinegar is considered ready when foam and bubbles cease to form (the fermentation process ends). Properly prepared vinegar should have a pleasant apple flavor and a sweetish taste.
- Then the vinegar is filtered through cheesecloth, poured into glass bottles and tightly closed with traffic jams.
- Vinegar should be stored in the cold.
Important! It is very important that the apples are fully submerged throughout the entire process of cooking vinegar. Otherwise, mold may appear, and the vinegar will become unusable, it will only need to be disposed of. So try to squeeze your apples in a container with a large plate.
Apple Wine Recipe
Making wine from apples is the perfect way to get the most out of your crop and use damaged fruit. For starters, you can try to prepare only a 5-liter bottle of wine. But apple wine is usually made in large quantities. Even at home you can get very good quality wine. The taste of the drink will affect a variety of apples.
Ingredients (per 10 liters of wine):
- for wine from sour apples: 10 kg of apples; 1.8 kg of sugar; 3 liters of water; yeast.
- for wine from sweet apples: 6-7 kg of apples; 1.5 kg of sugar; 5 g of citric acid; yeast; water.
- Healthy, washed apples cut into pieces, remove the core.
- Skip the sliced apples through a juicer or meat grinder. In the second case, the pulp is collected in a large bowl, slightly sweetened, covered and allowed to infuse for several hours, then squeeze the juice.
- The resulting apple juice is again filtered (through cheesecloth), poured into vessels. Each tank must be filled to 3/4 volume.
- Next, you need to add sugar at the rate of 25-30 g per liter of juice. Sugar before adding should be mixed with boiled water (0.5 cups per liter).
- Mix well the contents of the vessel, add the prepared yeast, then mix everything well again. Stir carefully with circular motions and using a clean scalded wooden spoon or spatula.
- Close containers with a cloth and stopper. Leave for 6 weeks.
- After this time fermentation weakens. It is necessary to open the vessels, wrap gauze around the neck of each container and allow the wine to continue self-cleaning.
- After three months, apple wine is poured into clean, sterilized bottles, tightly corked.
- Wine kept in the cold.
Recipe for homemade apple liqueur
If you want to try making a simple tincture and do not know where to start, apple juice will be an excellent choice. Check out the classic recipe for apple brandy.
Ingredients:
- 2 kg of apples;
- 2 tbsp. l honey;
- 1 cup of sugar;
- 2 liters of vodka;
- 2 liters of water.
- Prepare apples, cut the core, cut into large slices.
- Pour vodka, cover the jar with gauze, let the infusion infuse.
- Then strain the infusion into a clean bottle, add honey, sugar and filtered water.
- Shake, cork. Keep in the cold. After 2 months, the brandy is fully prepared.
Apple Jelly
Want to try your hand at making jelly without additional additives? Then you definitely need to prepare a light apple jelly. Fruits of apples are characterized by a high content of pectin (natural thickener), therefore, in the recipe of apple jelly, food gelatin or starch is not used.
Pay attention to the selection of apples for jelly. Consider using a combination of different varieties. In addition, for a more intense aroma and sweet taste, choose the grade Fuji.
Recipe for apple jelly for the winter. Ingredients:
- 1 kg of apples;
- 300 g of sugar;
- lemon juice;
- 1 cup of water.
- Carefully wash my apples. Without removing the peel, cut into small pieces. In order to preserve the color of apples pour lemon juice cutting.
- Add sugar and water to apples.
- Put the pot on a small fire.
- When the apples boil, reduce the heat and cook a few more minutes (until softened).
- Once the apples have softened, we filter the juice with a colander. From the remaining apples you can then make a great apple sauce.
- Put the pan with the resulting juice on the fire.
- When the liquid boils, leave to boil over low heat (the broth should decrease in volume).
- A film will form on the surface; it must be removed regularly.
- When the liquid acquires an intense red hue, remove from heat.
- Pour hot jelly into jars, pre-sterilized, and cork.
- Keep in a cool place.
That's the whole philosophy of making homemade apple blanks. Try our helpful apple recipes for the winter and indulge in sweet memories. Enjoy your meal!
