Apple Spas is behind. You can also think about storing apples for the winter. Moreover, it is not only their great diversity that consoles us. After all, you can prepare a lot of all sorts of goodies, no matter how hard they say it is and it doesn’t turn out very tasty. You just need to know the secrets!

City dwellers do not always have the opportunity to store at home fresh fruits. Therefore, the majority strives to preserve using different approaches. After all, a lot has been said and written about the benefits of apples.

Even kids know that an apple is healthy. Alas, people are not always happy about his appearance. And all because of an unsuccessful first acquaintance with these the most useful fruits of all that exist. Maybe I caught a sour apple in my teeth. Maybe the compote turned out tart. Or thickened. But the situation can still be corrected by welding delicious compotes, purees, jelly, jams and other winter goodies.

The ideal option is frozen apples. The first and probably most important thing is that in this form the most vitamins, etc. are preserved. Secondly, it is very easy to do. The sorted, washed and towel-wiped pieces are cut into pieces of the desired size (thin, quarters, etc.), placed in a bag (then let the air out) or container and sent to the freezer. Good, modern refrigerators equipped with spacious refrigeration chambers with dry freezing. In winter, this cut will only need to be defrosted at room temperature and use it the way you want. We cook mousses, compotes, make syrups, sauces, bake pies, rolls, casseroles, purees and a lot of other goodies.

How to dry apples at home - making dried preparations correctly

They also retain maximum usefulness and taste with this type of preparation. Usually, for these purposes, sour and sweet and sour apples such as Antonovka, Borovinka, Alesya, etc. are chosen. Don’t be too lazy to cut 10 kg of fruits (where would you store them in such quantities!), and you will get a little over a kilogram in dried form. Even if you don’t have a dacha (and at 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. Let's sort through the fruits, wash them, and remove seeds and cores. We cut it into circles and slices 1 cm thick. Take a stainless steel knife, so the fruits will not oxidize too much. Yes, they can be blanched in saline solution, but that's another process. Having laid out the apples in one layer, let them dry in the oven (heated to 50 degrees) with the door open. Stir 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- like the apples in this photo. It is better to store dried ones in glass jars, no more than a year.

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

If you don't have enough space in the refrigerator, let's cook some apples! Fragrant and healthy, they will be a salvation in winter.

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

Recipe 2 . Heat 3 liters of water, add sugar (to taste) and heat it up. In the meantime, let's process the apples - cut the peeled ones into halves. Let's put them in the pan. As soon as the skin turns yellow, remove the apples and put them in jars. Then fill it with boiling water and sugar to the top. Rolled up and placed the cans upside down.

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

• Apples – 1 kg.
• Sugar – 300 gr.

Cover the pieces (1.5-2 cm) without cores and seeds with sugar and set aside - within an hour they will release juice if we stir everything regularly. After the juice appears, put the pan on the stove. Cook over low heat until it boils, not allowing the apples to burn, and then cook over low heat for 5 minutes. Make sure the apples simmer evenly. Place it in boiling water in prepared jars and, after rolling up the lids, put it into storage.

Homemade apple jam recipe for the winter

Spread on a bun, in a pie or bun, it will always be appropriate! You just need to have a little patience and you will always have the aroma of apples in winter!

Jam with sugar . Place the cored and seeded apples (1-1.5 kg) into a saucepan. Fill them with water (just to cover) and heat until they become soft. We need to pass them through a sieve while still hot.

Strain the apples through a sieve

Then, mixing this mass with sugar (800-900 g), cook, stirring endlessly and avoiding burning! Cook until the jam becomes thick. We close it in jars or other dishes, lining it with parchment. The crust that appears on the jam will prevent it from spoiling. But on sour apples Don't forget to add more sugar.

Jam without sugar . The steps are similar. In the same way, cut the apples (1 kg) into pieces, fill them with water (200 g), and 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 until it thickens well. Let's put the hot jam into clean jars and pasteurize them, covering them with sterile lids, for 15 minutes - half-liter jars, 20 - liter jars and half an hour - three-liter jars.

Apple jelly for the winter for the whole family!

To make the jelly something different from, say, puree, add lemon to it (half without zest). Well, for now, let’s chop the peeled fruits and then soak them in water, adding about 10 cloves to it. Cook until soft, then rub through a sieve in the same way. Put sugar in the heated puree (400 g per 600 g. finished mass), lemon pulp with juice and let it cook until the sugar dissolves. Cook over high heat. Stir all the time. This is what the finished jelly looks like – it doesn’t stretch with a spoon. Place the cooled mass into sterile jars.

Recipe for making apples in sugar for the winter

We wash and peel the sweet and sour fruits (the skins do not need to be removed from ripe, tender fruits). Cut into slices (2 cm thick), put into jars and, sprinkle with sugar, cover with lids. The mass is sterilized in a saucepan with boiling water: a quarter of an hour - floor liter jars, 20-25 min. – liter. And then we roll up the lids. How much sugar should I put in? Depends on the volume of the jar: 200 gr. will go for a half-liter (you can do 400 if the apples are sour) and up to 400 for a liter. By the way, you can close the apples without sugar - just pour boiling water over them three times in a bottle, and then twist them.

Making applesauce for the winter - recipe for making apple puree

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

There is a world great amount varieties of apples, but one of the most favorite is, of course, Antonovka. Their gentle and delicate aroma cannot be confused with anything. The main advantage of these apples is the preservation of all taste and smell when various types blanks That is why housewives love to prepare compotes from them for the winter, ferment them and, of course, make jam. We have selected for you many simple and very delicious recipes preparations for the winter from Antonovka.

Canned apples

For this workpiece we will need 3 liter glass containers. They must be thoroughly washed and sterilized. After this, you can begin preparing the raw materials. We sort through the apples and wash them. Carefully remove the core and then cut into equal slices.

We transfer the resulting pieces into jars up to the neck, after which we cook sweet syrup. One jar will require a glass of granulated sugar and 1.5 water. Hot syrup is poured over apples. As soon as the containers have cooled, they must be boiled and then sealed. Turn bottom to top. Cover with a thick cloth or blanket and let stand for a day. After this, we transfer it to the basement or other cool storage place.

Jam slices from Antonovka

Antonovka jam is no less tasty.

In order to prepare it, you need to take the following ingredients:

• apples - 1 kg;
• granulated sugar - 1 kg;
• purified water - 1 l;
• salt - a couple of large spoons.

Preparation:

We wash the apples. Remove the skin. This will make the jam more tender. Also be sure to cut out the core. After this, cut the fruit into small slices. The fruits prepared in this way are placed in salt water for half an hour. This technique will help to maintain beautiful colour fruit. Thanks to this pre-treatment the apples will not darken. After such manipulation, the apples should be thoroughly rinsed under running water.

Then you need to take a container in which the dessert will be cooked. The fruits are evenly laid out in layers. Each of them is sprinkled with sugar. The mass is left to brew until the fruits produce juice. Once this has happened, you can put the apples on the fire. As soon as the dessert boils, it must be turned off and left to brew for 6 hours, after which the manipulations are repeated 3 more times. After this, the jam is ready and can be covered for the winter.

Classic jam from Antonovka

If your household loves sweet pies and pies, you can make jam from Antonovka. It will become excellent filling for baking.

For classic recipe we need the following ingredients:

• water - 300 ml;
• Antonovka - 4 kg;
• granulated sugar - 1.5 kg.

Preparation:

Wash the apples, remove the middle and cut the fruit so that we get 8 equal slices. Transfer the resulting slices into a separate container and fill with water. Place the mixture on low heat and bring to a soft consistency. On average, this will take about half an hour. Cool the resulting composition, and then grind it through a sieve or colander.

In order for the apple mass to acquire a thick state, it is necessary to add sugar, and then put the mass on the fire and cook until the required thickness. The longer the jam cooks, the thicker it will be. On average, it will take us about 1.5 hours.

Pour the cooled jam into pre-prepared jars and then seal with lids. Tasty, aromatic, healthy Antonovka jam is ready for the winter. It can be used as delicious filling for pancakes, pies, pies. You can simply serve it with tea.

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

1. Dried apples

This is probably the oldest way harvesting apples for the winter. Dried apples - extraordinary delicious product, they can be eaten “just like that” without any additional processing... Well, who doesn’t remember the pleasant aromatic sourness of the center and the crunchy sweetness of the edges of dried apple fruit? But in winter you can make compote, dessert, and filling 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 worm-damaged, hit or wounded 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 particular about the color of dried apples, you can keep the slices on low heat. saline solution(1 incomplete teaspoon of salt per liter of water) 3-4 minutes - then when drying, the apples will remain light in color, without the characteristic “rusting”. Store dried apples in glass jars or in dense paper bags until the new 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 soaking. The most preferred are autumn and early winter varieties - Antonovka ordinary, Calvil snowy, Pepin Lithuanian, Anis Kubansky, Osenneye polosatoe, Babushkino and others. It is important that these are uncolored varieties and ripe, healthy, defect-free apples.

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

The simplest urinating recipe:

Place blackcurrant and cherry leaves in 3-liter jars, on them - apples with tails in rows, placing 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 foam that appears has settled, you can close the jars. nylon covers and take it out into the cold. After 2 months, the apples will be completely ready.

For the brine:

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

There are many recipes where the taste of apples is “regulated” using rye flour, honey, dry mustard, tarragon. Some housewives do soaked apples with cabbage or lingonberries.

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

3, 4, 5. Puree, jam and marmalade

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

APPLESAUCE RECIPE

You will need:

Apples – 2 kg
Sugar - 150-200 g

Preparation:

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

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

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

When hot, place in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples you get almost three 0.5 liter jars of puree.

For baby food You don’t have to add sugar, then the puree needs to be pasteurized.

Here's how to cook it sugar free puree: Applesauce- another cooking option.

JAM

If applesauce continue to boil, it will thicken and turn into another product - jam. As a rule, in relation to the original volume of the puree, the finished jam will be almost half the volume. Properly cooked jam is perfectly stored without any sealing; for this, it must contain no less than 60-65% sugar.

You will need:

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

Preparation:

Add sugar to the mass pureed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes to an hour, depending on the thickness you need.
Place hot jam into prepared and heated jars and roll up. To cool, turn over onto lids and wrap.
To make jam, apples can be boiled (as for puree) and baked in the oven.

MARMALADE

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

The cooking principle is the same as for jam. But for marmalade, it is recommended to put a bag of peels and apple “cores” with seeds in the water where apples are boiled - they contain the most pectin, which will help the marmalade harden. After cooking, the bag is removed, and the apples are wiped and, after adding sugar, boiled to the desired thickness.

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

6 and 7. Jam and jam

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

We offer original recipe apple jam, where the additives to apples are very non-standard.

Recipe for apple jam with walnuts and spices

You will need:

Apples - 1 kg

Walnuts - shelled 150 g

Lemon - 1 medium

Sugar - 180 g

Bay leaf - 2 leaves

Black peppercorns - 3 pieces

Preparation:

Cut the apples into small slices, add water, add a little lemon juice and several lemon wedges, 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, you can add peppercorns if desired.

It turns out fragrant tender jam with spicy notes.

In the next video there is also a recipe for amazing and unusual jam from apples with bananas:

JAM

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

8. Apple compote

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

They are prepared in several ways:

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

Option 2. Place prepared apples (whole, halves, slices, slices) into jars, fill 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 pouring. Sugar for a 3-liter jar - 200-300 g to taste.

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

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

9. Apple juice

If you have a juicer, the process of making juice does not present any difficulties. Juice is squeezed out of 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 container. The jar or bottle is rolled up and placed under the wrap. This juice can be stored for up to 2 years.

10. Apple cider vinegar

Apple cider vinegar is rightfully considered richest source microelements essential for humans such as calcium, sodium, potassium, iron, boron and magnesium. Apple cider vinegar is especially “rich” in potassium - 200 grams of it prepared from fresh apples vinegar contains 240 mg of potassium. Therefore, people who strive for healthy proper nutrition, preparing apple cider vinegar for the whole year is simply a matter of honor)

Recipe apple cider vinegar

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)

Preparation:

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

Then strain, add more honey or sugar if desired 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).

Filter the prepared vinegar and 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 you, but also give you something to 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 apple varieties are the most suitable for this purpose, as they are more juicy.

Homemade apple liqueur recipe

You will need:

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

Preparation:

Fill a jar with chopped apple slices (peeled and seeds removed), add water and vodka and place in a warm place (in the sun) for 2 weeks.

If at the end of the period all the slices have already risen to the top and are floating, strain the fermented liquid through cheesecloth (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, sealed and left closed in the cold for at least a month. At the end of this period the liqueur is ready for use. The total preparation time is up to 45-47 days.

And the next video tells how to prepare apple liqueur on moonshine:

HELPFUL HINTS:

1. Apple jam is considered ready if the fruits themselves have become transparent and the syrup has begun to become covered with a slightly wrinkled film.

2. Apple jam ready if the hot drop immediately thickens on the cold surface

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

5. The most delicious compotes are made from sweet and sour apples, for cooking alcoholic drinks It is better to take sour ones, and for apple cider vinegar - only sweet varieties.

6. Suitable for pickling more apples sweet varieties

See how many things can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can also be pickled, used to make seasonings for dishes, pastilles and confiture, as well as jellies and candied fruits...

Variety of flavors and varieties, low calorie content and easy availability make apples indispensable in both cooking and nutrition. One of the main advantages of this fruit is that it can be preserved without significant loss of nutrients.

Properties and calories

This fruit contains many vitamins and carries great nutritional value. Canned apples have virtually no calories. Their energy value barely exceeds 40 kcal per 100 grams. Ratio of fat, protein and carbohydrates: 6%, 4% and 96% respectively. They also contain alimentary fiber, disaccharides and organic acids, which help normalize metabolism.

Apples, even after preservation, are rich in vitamins such as PP, E, A, B, C, as well as biotin H, beta-carotene. There is an opinion that this fruit loses all its beneficial minerals after cooking or pickling. In fact, canned apples only lose a small percentage of their valuable components.

From mineral elements even after heat treatment, calcium, sodium, silicon, magnesium, nickel, iron, rubidium, cobalt, manganese and many others remain in abundance.

Preserving apples for the winter

Most often, Antonovka is subject to preparation. Selected for conservation ripe apples, on which there are no darkenings. This procedure will also require water and sugar. It is worth noting that the list of ingredients lemon acid should not be included, since Antonovka contains its own analogue of the substance.

Before canning apples, you should prepare the jars. They can be of any size. Each vessel must be washed thoroughly, otherwise the likelihood of bombing will increase. At the next stage, core the apples (peel them if desired) and cut them into small slices. It is recommended to fill the jars almost to the very brim.

Now you can start boiling water. Its quantity depends on the volume of the jar. A 3-liter bottle requires approximately 1.5 liters of water. Pour boiling water into jars of apples and cover with sterilized lids. Wait until the containers have cooled down. After this, you should drain the water into a saucepan, add sugar (1 cup per 1 liter) and put it on the stove to boil.

At the final stage, you need to pour the finished syrup into jars, roll them up and turn them upside down, covering them tightly with a blanket or winter jacket. Once they have cooled, you can put them away for storage. Such canned compote The apples make it quite concentrated and sweet. Some people prefer to dilute it with boiled water.

Canning whole apples

Fruits in winter time are especially valuable for the human body, since at this time of year they are difficult to find on the market in fresh, and imported ones are sold at a very high price.

Apples, whole canned, are very popular all over the world. The dish includes one secret ingredient- vinegar. It is recommended to use apple, as it has a slight sour-sweet taste. For flavor, many housewives add various spices to the preparation, but not all compote lovers like this.

Ingredients for preservation whole apples, in addition to the fruits themselves, sugar and vinegar are included. It is important to be guided by a certain proportion. For 1 kg of apples:

400 g sugar;
- 300 ml vinegar.

First you need to wash the fruit under cold water and remove the tails. Add sugar and vinegar to a saucepan with water. The mixture is simmered over low heat until it turns into a homogeneous liquid mass. It is important to stir it constantly.

Now you can transfer the apples into the prepared syrup, after piercing them with a fork so that the peel does not burst during cooking. Keep on fire until the fruit begins to soften. Then the apples are carefully transferred to jars and filled with strained hot syrup. Now all that remains is to carry out the seaming process.

Whole canned apples can be stored for up to 1 year. If the water in the jar has not changed color, you can leave it rolled up for a few more months.

Apples in their own juice

Such wraps are popular among people who have little free time. The fact is that canned apples (prepared recipe in own juice) are extremely easy to prepare.

This type of rolling does not require sugar or vinegar. All the ingredients and substances necessary for the brew are contained in the apples themselves. The only thing that will need to be added during preservation is salt.

The apples are washed well, peeled from the core and stems and cut into slices. At the next stage, you will need to soak the fruit in a 1% salt solution for 15 minutes, and then boil for the same amount of time over low heat. After this, the apples should be cooled with water. As soon as the fruits have cooled, they are placed in jars, poured with boiling water and sterilized.

Preserving spiced apples

Pickled fruit goes well with cloves and cinnamon. Canned apples are no exception. The recipe for making compote with spices is quite simple. For one serving (1-liter jar) you will need 600 g of apples, 250 ml of water, 100 g of sugar, 50 ml of 6% vinegar. Cloves and cinnamon are added to taste.

The apples are washed, peeled, cut into 4 parts (if very large) and placed in salt water for half an hour. Thanks to this, the fruit will not darken in the jar much longer than usual. Blanch the apples for 5 minutes.

The spices are placed in a dry jar, and only then the chopped fruit is placed in it. Using the resulting juice from the apples, a marinade is prepared, including vinegar and sugar. After adding the mixture to the jar, you can start rolling.

Preserving apples in Bulgarian style

Products can be divided into 3 parts: base, seasonings and marinade. The main ingredients are apples and water. Allowed seasonings include walnuts (crushed), cloves and currant leaves. Bulgarian canned apples require special spicy marinade, which includes sugar, salt, 9 percent vinegar, cinnamon and allspice.

The fruits are cut into quarters, simmered over low heat for about 20 minutes, then cooled and placed in jars. Add the ingredients for the marinade to the remaining water. The mixture is blanched for about 15 minutes, after which it is poured into jars. The final stage will be putting the seasonings into containers.

Canned apples prepared according to this recipe can be eaten within a week. They are stored for up to 2 years.

Canning apples and tomatoes

This recipe would have seemed nonsense a few decades ago, but today it is in great demand among many peoples of the world. Tomatoes with apples, canned in slices and entirely, popular both in Russia and in the West.

To prepare, you will need the following ingredients (for a 1-liter jar):

0.7 kg of tomatoes;
- 1 small sweet and sour apple;
- ½ medium-sized onion;
- 4 black peppercorns;
- 1 carnation inflorescence;
- 1 clove of garlic;
- 1 sprig of parsley;
- 30 g each of salt and sugar;
- 15 ml vinegar (9%).

All components, except the last two, are tightly placed in a jar. The tomatoes should be at the top level. All ingredients are poured warm boiled water. Meanwhile, a marinade is prepared from salt, sugar, vinegar and water (350 ml per 1-liter jar). The resulting mixture is poured into a container instead of pre-decanted warm water.

After seaming, it is important to shake the jar well several times so that all the ingredients in it are thoroughly mixed with the marinade. Tomatoes and apples canned in this way will be ready for consumption within a month. Thanks to the marinade, the seaming can be stored for up to 3 years.

Preserving apples with peppers

The recipe for such seaming does not require special skills or expensive ingredients. The products include:

1 kg of bell pepper;
- 0.5 kg of apples;
- 5 cloves of garlic;
- 7 spoons of sugar;
- 3 tablespoons of salt;
- 30 ml vinegar.

First, prepare the brine. Salt, sugar and vinegar are diluted in 1 liter of water. Then chopped peppers and apples, as well as garlic cloves, are placed in clean jars. Everything is filled with hot brine. Jars should be sterilized for 7 minutes.

Peppers with apples, canned according to this recipe, are suitable for consumption for 2 years.

Made from apples excellent jam, jam and other preparations. Pickling is also possible, but we’ll tell you how to pickle apples another time. In this article we will take a closer look at how to prepare apples for the winter.

Any variety is suitable for jam - from Antonovka to more rare and specific ones. We will present four main recipes for this winter dessert.

"Five Minute"

This recipe is very popular because you can make excellent jam in a short period of time.

Ingredients:

• 1 kg apples;
• 400 g sugar;
• spices (optional): vanilla, cinnamon.

How to prepare the dish:

1. Each apple must be thoroughly washed under running water. Cut off the peel only if it is damaged.
2. The next stage is slicing. It is best to cut apples into slices, but you can cut them into cubes if desired. The only rule is don't cut them too large.
3. Sprinkle sugar generously on top, mix thoroughly so that each slice is candied. Once the apples have been mixed, place them in the pan.
4. Leave the saucepan with apples in the refrigerator for a couple of hours.
5. During this time, a sufficient amount of juice should be released, which will be your syrup. If it turns out to be too little, just add a little water.
6. Turn on the heat and place the pan with the resulting mass. Bring to a boil and cook for about 5 minutes, stirring with a spoon so that the brew does not burn.
7. Now prepare the jars separately. Each jar must be washed and sterilized in order to immediately preserve the jam.
8. Pour the resulting dessert into jars, let it cool for several days, and place in a cool, dark place.

Jam in a slow cooker

Prepare delicious dessert It will work even if you don’t have a stove, but have a slow cooker. To do this you need:

• 1 kg apples;
• 0.5 kg sugar.

How to prepare this dessert:

1. Wash the apples thoroughly and cut into thin slices.
2. Place them in a slow cooker. Do not spare the apples and place them in a dense layer, end to end.
3. Sprinkle your sugar on top. Moreover, it is better not to sprinkle on all the slices, but to sprinkle granulated sugar into the center of the bowl so that it is evenly distributed.
4. Now everything is simple: turn on the “Stew” mode and leave your mixture to simmer for two hours.
5. Turn off the multicooker, and without cooling, pour the freshly prepared jam into jars.

Homemade marshmallows are very easy and quick to prepare. You will only need apples and sugar. This great dessert, which will delight the whole family. Required proportions:

• 4.5 kg apples;
• 4 kg sugar.

How to do:

1. We bake the whole apples in the oven. No additional manipulations are carried out with the fruits; they are simply placed on a baking sheet and baked.
2. It’s not difficult to understand that the fruit is already cooked. They will change color and become darker, and then crack a little.
3. Now take a sieve and rub the fruit through it. During these actions from pureed apple The seeds, skin and core should be sifted out.
4. Pour your sugar into the resulting puree and place this mixture on the stove so that it boils to medium thickness.
5. Now take a deep baking sheet and place the resulting mass on it in an even and thick layer. Adjust the temperature to 70 °C and place your dessert in the oven. Bake for 12 hours.
6. When the pastille is ready, simply remove it from the oven, cool, and sprinkle with powdered sugar if desired.

Such jam - best dessert for the winter that the whole family can enjoy.

You will need:

• 1 kg apples;
• 1 kg sugar.

The procedure is as follows:

1. Rinse the fruits thoroughly with water and cut into slices, removing all the seeds.
2. Pour sugar into a saucepan, then add a little (about 100 ml) water and cook until the syrup becomes clear and the granulated sugar is completely dissolved.
3. Add apples to the saucepan and place the brew on the stove.
4. After boiling, cook for 5 minutes, then remove from heat and let cool thoroughly.
5. Repeat the procedure twice more.
6. Now you can place the prepared dessert into pre-sterilized jars without cooling and complete canning.

Video “Apples in jars for the winter”

In this video you will learn the recipe delicious apples for the winter in jars.

Compotes

Apples also make excellent compotes that take us back to childhood. We will tell you two basic recipes so that you can treat yourself to this wonderful drink.

With rosehip and lemon

Quite simple and healthy recipe compote using rose hips and citric acid.

You will need:

• 2 handfuls of rose hips;
• 3 liters of water;
• 2 apples;
• lemon acid.

How to cook:

1. Boil water, add rose hips and keep on fire until the brew boils. Then reduce the heat and cook for about 10-15 minutes.
2. At this time, you can prepare your fruit. Cut them into slices, remove the seeds and place in a saucepan with the rose hips.
3. Increase the heat again and bring your broth to a boil. Once it boils, turn off the heat and leave on the stove, adding a pinch of lemon juice.
4. Strain and enjoy.

With orange without sterilization

The peculiarity of this compote is that the jars do not need to be sterilized before preservation. All you need to do with the jar is rinse it with baking soda. To make the blank, you will need:

• 10 apples;
• half an orange;
• 1.5 cups sugar;
• 3 liters of water.

Procedure:

1. Place the water on the fire until it boils.
2. Prepare the apples and orange: simply wash the apples under water, and divide the orange in half and cut into slices.
3. Place the fruits in the jar so that they fill about a third of the total space.
4. Fill the jar with just boiled water and wait 5-7 minutes.
5. After this, pour the water into the pan and boil the broth again.
6. Pour water into the jars again, and this time screw the lid on.

Delicious apple preparations

In addition to jam, jam or apple compote, you can prepare many other delicious preparations.

This is very original dish It's not at all difficult to do. You will need:

• 1.5 kg of grapes;
• 50 ml water;
• 0.5 kg sugar;
• 1.3 kg of sweet apples.

Now the recipe itself:

1. Soak the berries in a bowl of water, and then drain the water.
2. Next add clean water and put the grapes on the fire. Cover with a lid and simmer for at least 30 minutes until the berries are thoroughly cooked and softened.
3. After a lot of juice has been released, you need to squeeze it out and get rid of the pulp and skin. Pour the juice into a separate saucepan, add sugar to it and cook for another half hour.
4. Fruits need to be peeled and cut into small cubes so that they are properly saturated with syrup.
5. Pour the fruit into the grape syrup and cook for a quarter of an hour. After this, remove the brew from the stove and let it cool.
6. Repeat the procedure two more times.
7. Ready! You can pour the dessert into jars.

Apple marmalade

Recipe apple marmalade for the winter it will be a real find for lovers of sweets.

Ingredients:

• 1 kg apples;
• 0.5 kg sugar.

Procedure:

1. Grind the apples in a blender or rub through a sieve.
2. Add sugar to the resulting puree and cook over low heat until it hardens.
3. To make the marmalade harden faster, first place a bag of water in the water. apple peel and seeds. After cooking it is removed.
4. After cooking, the marmalade can be dried in the oven.

To prepare this delicious puree you will need:

• 250 g apples;
• 250 g pears;
• 400 g sugar.

What to do:

1. Rinse the fruits under running water, peel them and remove the seeds. After that, cut them into cubes or slices and place them on the bottom of the saucepan.
2. Add to them 1 tbsp. l. water.
3. Heat until the water boils and simmer over low heat for half an hour, remembering to cover the top with a lid. As a result, the fruit should become soft.
4. Grind the resulting mass using a blender to a puree directly in the pan.
5. Add sugar to the mixture, bring to a boil and stir well.
6. Done, you can put the puree into jars.

Make it salty Indian sauce“Chutney” in your kitchen is not at all as difficult as it seems.

You will need:

• 1 kg apples;
• 1 liter of water;
• 1 tbsp. l. mustard;
• 1 kg tomato;
• 2 pcs. onions;
• 1 clove of garlic;
• 0.5 cups raisins;
• 0.75 cups sugar;
• 5 tsp. curry;
• 200 ml apple cider vinegar;
• 4 tsp. salt.

How to cook:

1. Remove the skin from the apples, cut them into slices, place them in a saucepan, add water and cook.
2. After the water boils, they need to be boiled for another 25 minutes.
3. Wrap the mustard in cheesecloth and place in a saucepan.
4. Add chopped onion.
5. Remove the skin from the tomato, cut it (no need to put it through a meat grinder) and put it in a saucepan.
6. Add curry, sugar, pepper and raisins. Don't forget to add salt. The final touch is finely chopped garlic and apple cider vinegar.
7. Now cook, stirring lightly, for 3 hours.
8. Remove the mustard before pouring into jars.

To prepare this dish you will need:

• 3 kg bell pepper;
• 3 kg apples;
• 4 liters of water;
• 800 g sugar;
• 300 ml vinegar.

What to do to prepare apples:

1. Wash and cut the peppers (in strips) and apples (in quarters).
2. Boil water, add sugar and vinegar.
3. First, boil the pepper for 1-2 minutes, take it out and put it in jars.
4. Apples - according to the same scheme.
5. Fill the jars with marinade and close.

Apple is a great dried fruit and is quite easy to dry.

We will now talk about how to make dried apples. All you need is apples and sugar.

Step-by-step instruction:

1. Wash the fruits and cut into rings.
2. Weld sugar syrup, cool it and place the apples there for a day.
3. Place baking paper on a baking sheet and place apples.
4. Place in the oven for 6-8 hours at 60°C. Turn the slices over from time to time.
5. The dried delicacy is ready!

Here are the basic recipes for the preparations, so now you just have to choose the one you like and cook it.