Apple shavings in Slovak. Blanks for pies for the winter from apples: recipes
Harvesting apples for the winter
Chapter: canningAdded: September 28, 2009
Rinse the jars thoroughly and sterilize for 2 minutes, also do with the lids.
We are preparing the marinade. For 1 liter of water, add 2 tbsp. salt, 2 tbsp. sugar, 5 cloves, 1-2 pinches of ground cinnamon. Mix everything thoroughly and boil for 2-3 minutes.
While the marinade is being prepared, wash the apples, cut in half and remove the middle. Tightly put in jars, fill with marinade, cover with a lid and let stand for 30 minutes.
Drain the marinade, let it boil for 2 minutes, pour 3-4 tbsp. vinegar 9%, let it boil for another 2 minutes or pour the vinegar into a jar and fill it so that the liquid reaches the edges.
We roll up the jars with lids or twist them well if we use screw caps.
We turn the jars upside down and wrap them in a blanket until completely cooled.
Apples - 1kg, sugar - 1.5kg
Peeled and cored apples cut into slices or slices 10-15 mm thick, blanch them for 10 minutes, then cool in cold water. Strain the water in which the apples were blanched and prepare sugar syrup on it, take 600 g of sugar for 600 ml of water. Pour hot (80 degrees) syrup over apples placed in a basin and hold them for 6 hours before the first cooking. Cook jam in 4 doses. From the remaining sugar, boil a syrup of 60% concentration and divide it into 4 parts.
Before the first cooking, discard the apple slices in a colander. Add 1/4 of the new syrup to the remaining syrup and boil it for 7-10 minutes. At the end of boiling in boiling syrup, place the slices discarded in a colander, remove the basin from the heat and leave for 8 hours. Also carry out the second and third brews, each time adding another portion of the new syrup. At the end of the fourth cooking, boil the jam until cooked, pack and roll up.
Applesauce - 1 kg., Sugar - 550-600g.
For the preparation of jam, use apples of the varieties Parmen Winter Golden, Calvil Snow, Jonathan, Bellefleur, Kandil. Select fully ripe and juicy fruits. In mature damaged fruits, cut out damaged and unsuitable places.
Clean the washed apples from the seed chambers, cut into slices and place them in a basin, add a little water there and boil the slices until soft, and then grind them through a sieve. Place the resulting puree in a bowl again, add sugar and boil, stirring constantly, over high heat, the jam acquires a pleasant cream (closer to light brown) color.
Ready jam hot pack in jars, cool and close. An extremely tasty marshmallow comes out of apple jam. Prepare it in the usual way.
Apples - 1 kg, sugar - 1.2 kg, water - 300 ml.
For candied fruits, take sweet and sour fruits with dense pulp (preferably Antonovka). Cut the apples into slices 15-20 mm thick and remove the core. Put the slices in a colander, dip in a pot of boiling water for 1-2 minutes, and then immediately cool in cold water. Prepare sugar syrup, pour the slices with hot (80 degrees) syrup and cook them until transparent. Then discard the hot apple slices on a sieve and leave for 1.5-2 hours. Spread the slices soaked in syrup in a single layer on a baking sheet and dry in the oven at 40 ° C. Lightly dried slices roll in fine sugar and dry in the oven.
Lower whole or chopped apples for 2-3 minutes. into boiling water, cool in cold water and immediately place in jars.
Heat freshly prepared apple juice to 90-95°C, pour into jars and pasteurize at 85°C: liter jars - 15 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes.
Filling composition: for 0.6 l of water - 400 gr. Sahara.
Select medium sized apples. With a knife, cut out the core from the side of the stalk. The hole must not be through. Pour sugar into the wells and bake the apples in the oven until tender. Put ready apples in jars, pour hot sugar syrup and sterilize in boiling water: liter jars - 12 minutes, two-liter jars - 18 minutes, three-liter jars - 25 minutes.
Peel the apples from the skin and core and cut into chips on a grater. Place the shavings immediately in jars, compact. On a liter jar, you can add 50-100 g of sugar. Sterilize in boiling water: half-liter jars - 20 min. liter - 30 min. Apple chips are used for puff pastries.
The composition of the filling: for 1 liter of water - 0.2 liters of table vinegar, 600-800 gr. sugar, 0.8 gr. cinnamon, 1 gr. carnations.
Select healthy, fresh and well-colored apples, wash thoroughly, cut the stalks. Lower the apples for 2-4 minutes. into boiling water and immediately cool in cold water, then put in jars, pour boiling filling and pasteurize at 90 ° C half-liter jars - 20 minutes. liter - 25, three-liter - 30 min.
19. Apple-pumpkin puree
Sour apples, cut into slices, and pumpkin, cut into pieces, steam in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
1 kg of apples, 1 kg of pumpkin, 1 teaspoon of lemon or orange peel, sugar to taste.
20. Slovak apple shavings
Peel the apples from the skin and core and cut into chips on a grater. Place the shavings immediately in jars, compact. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes. Apple chips are used for puff pastries.
On a liter jar of chips, you can add 50-100 g of sugar.
21. Quick harvest of apples
Prepare a syrup from apple juice or water and sugar, dip sliced apples into it, boil for 1-2 minutes, then remove the apples from the syrup with a slotted spoon or a spoon with holes and put them in a scalded three-liter jar.
Pour the voids between the apples with boiling syrup to the top edge of the jar, cover with a boiled lid and roll up. Apples retain their flavor and are good not only in a pie, but also on their own, with milk, cream and sour cream.
For 2.5 kg of apples - 2 liters of apple juice or water, 500 g of sugar.
22. Blank for apple pies
Little sugar is needed, the cooking method is quick and easy. Cut the peeled apples into slices, put in a saucepan, cover with sugar, put on a slow fire, heat to about 85 ° C, stirring constantly, hold for another 5 minutes and put in hot sterile jars, filling them to the very brim.
Banks immediately roll up and turn upside down. The resulting jam-type mass is very good for pies, pancakes, fritters, and just for tea.
For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.
23. Apple marmalade
Boil applesauce (see preparation above), with the only difference being that for 1 kg of apples, better than Antonovka, you need to take more sugar. After that, boil the puree until it thickens, stirring all the time so as not to burn.
To check the readiness of marmalade, you need to smear the mass with a thin layer on a saucer and draw a furrow with a spoon. If it doesn't close, the marmalade is ready. Fill the steamed and dried jars with hot marmalade. When it cools down, put a circle of cellophane or parchment paper soaked in alcohol on it.
For 1 kg of apples - 500-600 g of sugar.
24. Apple marmalade (in the oven)
Wash the apples, remove the core with seeds, cut into small pieces, mix with granulated sugar, lay in a thick layer on a baking sheet. Do not add water.
Place the tray in the hot oven. After boiling, lower the temperature in the oven. To prevent the mass from burning, periodically stir it with a spoon or spatula and cook until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes after boiling.
Put the boiled mass on a sheet of foil or on a cold baking sheet sprinkled with granulated sugar, dry it at room temperature, sprinkle with granulated sugar and store in ordinary cardboard candy boxes in a cool, dry place.
For 1 kg of apples - 200 g of sugar.
25. Dried apples
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar, mix, put in an enameled pan, cover with a clean cloth, set oppression and hold until the juice is released. Drain the resulting juice, spread the slices on a baking sheet and place in the oven for drying.
The oven must be heated to 65°C. Transfer the dried apple slices to dry glass jars or linen bags. Store them in a dry place at room temperature.
Separated apple juice can be used to make compotes, or preserved by boiling beforehand. Boiling pour the juice into jars and roll up the lids. Dried apples can be served with tea, used as a filling for pies or cooked from them compote.
For 1 kg of apple mass - 100 g of sugar.
26. Candied apples
Carefully cut 15 medium-sized sweet apples into quarters, remove the pits, leave the core and stuff with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to blush.
Then, after sprinkling apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, boil again, turn over, boil again until almost all the syrup has boiled away.
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This is truly a fertile material for all kinds of blanks! At least salt cabbage with apples, at least prepare delicious pickled apples. What about compotes and jams? And purely apple, and assorted with other fruits and berries - whatever your heart desires.
Today we will not bake cakes and pies with apples, but perhaps we will prepare the filling for them. So that later, in deep winter, bake delicious pies with the aroma of apple summer.
Today in our program the main character is a bulk apple!
Sweet fillings
Preparation for pies
Method number 1
Stuffing for apple pies and charlottes
For the filling, you can use any apples of different varieties, as well as those that have already begun to deteriorate.
Sort the apples, remove the core, eliminate damaged areas. Grate the apples on a coarse grater, squeeze lightly by hand (depending on how juicy the apples are) and place in jars with screw lids. Press down a little with a spoon, close the lids and pasteurize for 30-40 minutes at a temperature of 80 degrees.
Before using for pies, charlottes or cakes, add sugar to taste and, depending on the type of product, ground cinnamon, vanilla sugar, raisins or nuts.
Apple puree "Nezhenka"
Steam 5 kg of peeled and chopped apples and wipe through a colander. Add 100 g of sugar and cook until boiling, then add 1 can of condensed milk and bring everything to a boil, put into jars and roll up.
In winter, there will be not only a delicious unusual filling for pies, but also!
Is it possible to imagine winter without canned apples and compotes? For compotes, not only sweet, but also sour apples are suitable. Excellent products are obtained from antonovka, anise, pear, etc.
Apple compote in own juice
Dip whole or chopped apples in boiling water for 2-3 minutes, cool in cold water and immediately place in jars. Warm up freshly prepared apple juice to 90-95 degrees and pour into jars. Pasteurize at 85 degrees: liter jars - 15 minutes, two-liter - 25 minutes, three-liter - 30 minutes.
Baked apple compote
For pouring 0.6 liters of water, 400 g of sugar is required.
Select medium sized apples. With a knife, cut out the core from the side of the stalk. The hole must not be through. Pour sugar into the wells and bake the apples in the oven until tender. Put baked apples in jars, pour hot sugar syrup and sterilize in boiling water: liter jars - 12 minutes, two-liter jars - 18 minutes, three-liter jars - 25 minutes.
Apple compote with spices
To fill 1 liter of water, you need 1 kg of sugar, 3-4 cloves, a pinch of vanilla sugar.
Boil syrup with aromatic. Wash apples, cut into 4-8 parts and dip in boiling syrup for 5-7 minutes. After that, put the apples in jars on the shoulders, pour hot syrup and pasteurize at a temperature of 95 degrees: liter jars - 20 minutes, two-liter jars - 30 minutes, three-liter jars - 45 minutes.
Paradise apple compote
To fill 1 liter of water, 300-400 g of sugar, a pinch of vanilla sugar are required.
Sort and wash juicy, unripe paradise apples. Shorten the stalks by 2/3. Each apple, so as not to burst in the compote, prick in 2-3 places with a pointed stick. Put the prepared apples in jars up to their shoulders and pour over the hot syrup. Pasteurize at 85 degrees: liter jars - 15 minutes, two-liter jars - 25 minutes, three-liter jars - 30 minutes. Can be sterilized in boiling water for 5, 8 and 12 minutes respectively.
Apples in compotes go well with other fruits and berries. However, cherries, plums and other red fruits and berries transfer their color to apples. Not everyone likes it. Therefore, it is possible to choose such mixtures so that in the compote the fruits each have their own color, and the syrup is colorless.
A very good combination of apples with green grapes or renclod and yellow apricots. And to decorate the compote, you can add a few ripe red rose hips or mountain ash to them. Rosehip dyes (carotenoids) are insoluble in water.
Apples natural
Dip whole or sliced and peeled apples for 3-5 minutes in hot (85-90 degrees) water, then cool in cold water and put in jars up to their shoulders. Pour apples with hot water and sterilize in boiling water: liter jars - 20 minutes, two-liter jars - 30 minutes, three-liter jars - 55 minutes.
Apples in their own juice
Peeled apples (preferably sour) cut into slices or chop on a coarse grater and put tightly in jars with screw caps to the very edge. Close the jars and pasteurize for 20 minutes at 90 degrees. Apples with delicate skins need only be washed.
Apples in currant juice
It will take 1 kg of apples, 1 kg of black and red currants or only red.
Remove black and or only red berries from the brushes, remove spoiled and unripe ones, wash thoroughly and steam in a pan under a lid with a little water. Rub the hot mass through a sieve and fill the jars with it up to half. Cut the apples in half or into 4 pieces, peel, remove the core, put in jars with juice so that they are completely immersed in the juice. The juice level should be 1-2 cm below the neck of the jar. Pasteurize in boiling water: half-liter jars - 25-30 minutes, liter and two-liter - 30-35 minutes.
Pickled and pickled apples are not only a delicacy, but also a great appetizer, dessert, and an excellent addition to meat and vegetable dishes.
Pickled apples
Select apples of small and medium sizes of autumn and winter varieties, light-colored with dense pulp. Summer and brightly colored apples are not suitable for urinating.
Intact apples are placed in rows in prepared barrels with a capacity of 30-50 kg. On the bottom and sides of the barrel, as they are stacked, in the middle and on top of the apples, they put a layer of clean scalded rye or wheat straw to give the apples a beautiful golden color and a pleasant specific taste. When laying apples, it is recommended to add seasonings (in equal parts to the bottom, in the middle and on top) - 100 g of tarragon, 250 g of cherry leaves and black currant.
Filled barrels are sealed and poured with brine through the tongue hole (9.5 liters of water, 250 g of sugar, 150 g of salt, 100 g of malt decoction or 150 g of rye flour are taken for 10 liters of brine). Sugar can be replaced with a double amount or molasses.
To prepare a decoction of malt, take 100 g of malt (specially germinated and dried barley grains) per 1 liter of water, boil for 10-15 minutes, and add the chilled decoction to the brine in the indicated amount. Malt can be replaced with rye flour (150 g of flour is taken for 1 liter of water, which is first stirred in a small amount of cold water, and then brewed with boiling water and chilled is added to the brine).
The prepared mixture is thoroughly stirred until all components are completely dissolved, the apples placed in barrels are poured, the holes are loosely closed with a cork and kept at a temperature of 15 degrees for 5-6 days. At the end of rapid fermentation, the foam near the hole is washed off, the barrel is topped up with fresh brine, tightly corked with a clean linen lining, stored on a glacier or in a basement at a temperature of 2-5 degrees, but not higher than 12 degrees.
After 30-40 days, pickled apples are ready to eat. They are used as a dessert or for making vegetable salads.
pickled apples
For a marinade for 600 g of water, 400 g of sugar and 2 tbsp. spoons of vinegar essence.
Pickling apples are taken of any variety, but it is better with sourness. They are washed, cut, blanched in boiling water for 2-3 minutes. Then they are placed in jars, in which 8 peas of allspice, 6 cloves, cinnamon on the tip of a knife are first added (in a liter jar). Then apples are poured with marinade and sterilized for 10-12 minutes, after which they are rolled up with lids.
Pickled Paradise Apples
To fill 1 liter of water, 0.2 liters of table vinegar, 600-800 g of sugar, 0.8 g of cinnamon, 1 g of cloves are required.
Select healthy, fresh and well-colored apples, wash and cut the stalks thoroughly. Dip the apples for 2-4 minutes in boiling water and immediately cool in cold water. After that, put the apples in jars, pour boiling filling and pasteurize at a temperature of 90 degrees: half-liter jars - 20 minutes, liter - 25 minutes, three-liter 30 minutes.
Apples "Piquant"
It will take 750 g of water, 250 g of 6% vinegar, 50 g of salt, sugar, depending on the variety of apples (for sweet varieties - from 100 to 150 g, for sour ones - up to 300 g), 200 g of bell pepper (preferably red) , 100 g of vegetable oil, 50-70 g of garlic, 2 bunches of parsley, 3 kg of seeded, peeled, sliced apples. It is best to take hard apples.
Prepare the marinade: chop garlic, parsley, bell pepper, pour water, vinegar, add salt, sugar, vegetable oil and bring to a boil. Dip the apples into the marinade. Stir until apples are covered with marinade and simmer for 15 minutes, stirring gently and often with a slotted spoon. Then quickly pack into jars and roll up the lids.
And next time we will prepare jam and jam from apples and various other sweets.
It is unlikely that anyone does not like to feast on apple pies, especially if it is winter in the yard and the body lacks vitamins, and you just want a fruity mood.
How can the apple aroma of homemade cakes compare with any purchased confectionery products based on chemical flavors and flavor enhancers?
Any housewife is able to please herself and her loved ones with real homemade apple pies all winter, just by putting some effort and time during the summer-autumn preparations. Fortunately, apples in our latitudes are not exotic and they grow in almost all gardens and household plots. Even without personally grown fruits, the filling for pies from purchased apples will be no less tasty and healthy. It is enough to choose the most suitable recipe and get down to business.
Preparation of pieces in jars
This method of preparing apples for pies is quite simple, and the fruits are distinguished by the fact that they retain both the look and taste of almost fresh apples. Such a blank is perfect for baking pies and charlottes, and you can just eat them without any baking there. Almost any variety of apples will do, but sour hard varieties, such as Antonovka, are the most optimal. Such apples will retain their shape and taste and will not boil into a puree-like state.
Apples are cut into four parts. The core, stalks and wormholes inevitable for domestic apples are removed. Next, the quarters are cut into smaller pieces of the size that is usually used to add to pastries. For 1 kg of such pieces, 200 g of sugar is taken. Sprinkle apples with sugar and let them stand for about an hour, so that the mixture releases a little juice. Then everything is brought to a boil, immediately laid out in sterilized jars and rolled up with lids.
Preparation without boiling
For this method, mostly soft and sweet summer varieties of apples are taken. The fruits are peeled from the core and damage, and then rubbed on a coarse grater or rubbed with a food processor with a nozzle that makes large chips. Or you can just chop them finely, but it will take much longer.
The mass prepared in this way is mixed with sugar to taste so that it is not too sweet, and placed in jars, lightly tamping the apple mixture, leaving a couple of centimeters on top. Next, full jars are sterilized for half an hour and rolled up with lids. Such a winter preparation also retains the taste and aroma of fresh apples, except that it is more similar in consistency to mashed potatoes. You can add it to pies and pies, or simply cook vitamin aromatic apple compote from it by adding water and bringing to a boil.
Blanching apples
A very interesting way to prepare apples for future use is blanching, that is, short-term treatment with boiling water, which allows you to save the maximum amount of vitamins and nutrients than with full boiling. To do this, pre-peeled and chopped apples are dipped in boiling water for five minutes, and then cooled with cold water. Next, the pieces should be laid out in jars, pour boiling water and sterilized for about 15 minutes.
Thus processed apples can be stored in winter even without rolling up the lids. The main thing is in a cool place. This fruit preparation can be consumed in any form, it will be tasty and easy to eat, and add to various dishes. And if you add a little cinnamon to the jars first, you get a wonderful winter apple dessert with an incomparable taste and aroma.
Apple pomace puree
I would like to dwell in more detail on the processing of apple pomace remaining after distillation of juice. If you first properly prepare apples for processing into juice, then you don’t have to throw out the pomace, and they are perfect for stuffing pies in winter. So, before distilling apples into juice in any way possible, again, you need to clean them from damage and the core. Then the output will be both juice and applesauce, quite suitable for making jelly or jam.
A little water is added to the pomace, and this mixture is boiled for several minutes. This is not even a full boil, but steaming. Sugar is added per 1 kg of puree 600 g of granulated sugar. Then everything is boiled in a special bowl for cooking jam for about half an hour. It is completely cooled and the second time it is simply brought to a boil, immediately poured into sterilized jars. This apple mixture must be rolled up with lids, as it is very tender and contains practically no acids that protect against fermentation. You can use it in winter in pies or as an independent dish.
Various flavors and combinations
Above, we have already considered the main methods of apple preparations for use in making pies and other baked goods. Now we should dwell in more detail on various flavor combinations. For example, everyone knows that cinnamon enhances the aroma, softens the acidity and enhances the taste of apples. Just a little added cinnamon powder will make any apple preparation fragrant and delicious.
But even more interesting are homemade apple preparations for the winter in combination with some other berries and fruits. The classic combination is apples and chokeberry. The second gives the final product a beautiful reddish saturated hue and some astringency in taste. You can add rowan juice or just throw a handful of fresh berries when cooking. Lingonberries are also ideal for making jam, jelly, puree and other apple winter treats. And from fruits, a pear is the most optimal. Apple-pear jam with chokeberry has been considered a classic native Russian dessert for hundreds of years.
Based on all of the above, we can conclude that there is nothing complicated and impossible in harvesting apple semi-finished products and desserts for the winter. Yes, and it takes quite a bit of time. The necessary products are so accessible and simple that it would be simply foolish not to spend a little effort and preserve a few jars of the aroma and taste of sunny summer and apple autumn.
In years when the harvest of summer apples is plentiful, the question of harvesting summer apples for use in the winter becomes. Apple jam from white filling and other summer varieties of apples, apple jam and jam, pickled apples, apple jam in a slow cooker and from baked apples, as you can see, there are a huge number of options for apple preparations for the winter. Well, let's get started!
Summer varieties of apples periodically give a bountiful harvest, but as you know, summer apples cannot be stored for a long time, which means that their apples need to be prepared for future use for the winter. Apple jam is one of the most popular types of harvesting apples for the winter, because. jam can be spread on bread, used as a filling for pies and pies, etc. But apple jam should not be prepared from white filling or other sweet varieties of apples, because. only sour varieties of apples are suitable for making good apple jam, details can be found from Alla Kovalchuk from the video program “Everything will be kind”.
JAM-FIVE MINUTES FROM APPLES
Prepared apples cut into pieces 1.5-2 cm and covered with sugar. Leave them for an hour, stirring occasionally. When the juice appears, put on low heat and bring to a boil, stirring vigorously continuously so that the apples do not burn. Put the apples in prepared glass jars and roll up the lids, store anywhere.
For 1 kg of apples peeled from the core and skin - 150-200 g of sugar.
BAKED APPLE JAM
Peel and cut the apples into pieces, cover with sugar, put in an enamel pan and put in a not very hot oven. Pack baked apples in prepared glass jars and roll up. Sweet apple jam can be prepared without sugar.
For 1 kg of apples peeled from the core and skin - 100-150 g of sugar.
APPLE JELLY (BULGARIAN RECIPE)
Cut apples into eight pieces and mix with sliced lemons (with skin and seeds), add water to cover the fruit and cook until soft. Strain the juice and add sugar, cook over high heat until the syrup thickens (a drop of syrup on a saucer should not blur). 2-3 minutes before removing the jelly from the heat, add citric acid and, if desired, the core of a peeled dried walnut. Seal the jars with cellophane.
For 2 kg of apples - 2 lemons, for 1 liter of juice - 750 g of sugar, 1 teaspoon of citric acid, 50 g of walnut kernels.
JAM FROM PARADISE APPLES
Rinse the apples in cold water, remove the stalks, put in a copper basin or an enameled bowl, cover with sugar, pour water and put in a warm place. The next day, cook for 1.5-2 hours over low heat. To determine if the jam is ready, it should be on a saucer and divide the drop into two parts. If they merge slowly, the jam has succeeded.
For a glass of apples - a glass of sugar and 2-2.5 tbsp. spoons of water.
APPLE COMPOTE (FAST METHOD)
Select large, strong, intact apples, rinse with cold water, cut into several pieces, remove the stalk and seeds. You can peel the fruit and peel, but not necessarily. Carefully place the prepared apples in a sterilized dish, pour hot (90-95 ° C) syrup and sterilize. Sterilize jars with a capacity of 0.5 liters for 10 minutes, three-liter jars for 25 minutes. It must be borne in mind that more mature fruits need to be sterilized less, and less mature ones more. Add sugar to the syrup to taste.
APPLE COMPOTE
Pour 3 liters of water into a saucepan and heat. Sugar can be added to water in advance. While the water is heating to a boil, cut the apples in half and remove the core. When the water boils, take the cooked apples (about enough to make two or three cans) and, depending on the variety, put them in hot water or (for example, Antonovka) immediately pour hot water over. As soon as the skin on the fruit becomes yellowish, you need to quickly remove the apples from the pan, preferably with a fork, and immediately transfer them to prepared jars. When all the apples are laid out, pour jars with apples to the top with boiling water. Immediately roll them up with lids and put them upside down. Add cold water with sugar to the pan, prepare the second portion of apples and so on.
APPLE JELLY
Cut apples and stew them in water with cloves until soft. Pass the mass through a sieve. Heat applesauce, add sugar, lemon pulp with juice and cook until it is completely dissolved. Cook everything over high heat. The jelly is ready when a drop of syrup sets quickly on a cold plate. Cool the jelly and place it in sterile jars.
For 600 g of puree - 400 g of sugar. For 1.5 kg of apples - 600 g of water, 10-12 pcs. cloves, juice and pulp of 0.5 lemon.
APPLE JAM
Wash and cut the apples, removing the core and seeds from them, put them in a saucepan and add a little water. Heating until softened, while hot, rub them through a sieve. Mix puree with sugar and cook, stirring all the time. To make the jam dense, you need to put less sugar by 100-200 g. You can store the jam in glass jars or in wooden boxes lined with parchment. On the cooled jam, if not stirred, a dense crust forms. It will protect the product from spoilage.
For 1 kg of apple puree - at least 800 g of sugar, and if the apples are sour, then more.
APPLE JAM WITHOUT SUGAR
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 15 minutes, liter - 20, three-liter - 30. Apple jam can be stored for a year.
For 1 kg of apples - 200 g of water.
APPLE PASTILE WITHOUT SUGAR
Peel apples of any degree of ripeness, cut into slices, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Lubricate the surface of the kitchen board with a very thin layer of vegetable oil and rub it thoroughly with a dry gauze swab. Put applesauce on the board in an even layer (not thicker than 0.8 mm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.
After three days, pry off the dry marshmallow with a knife and remove it from the board. This "apple napkin" should then be hung on a rope for 2 days. For long-term storage, fold the marshmallow in a pile, sprinkle lightly with powdered sugar, roll tightly into a roll, put in a plastic bag and place in the refrigerator.
APPLES IN JELLY
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar and mix thoroughly, then place in one layer on a baking sheet and put in a preheated oven (temperature 250 ° C). Do not stir the mass during heat treatment. After boiling, transfer it to dry, sterilized jars and roll up with sterile lids.
APPLE ROLL
Cut the apples into slices, sprinkle with sugar and leave for 2-3 hours in an enamel pan with a thick bottom. When the juice stands out from the apples, put the pan on the fire and heat for 20 minutes. Rub the still hot apples through a sieve and again put on a small fire for additional cooking, while the lid of the pan does not need to be closed so that the moisture evaporates better. After 2-3 hours, when the mass will be easily separated from the spoon, pour it onto foil, greased with any oil, and leave to dry for 2-3 days. The thicker the layer of mass, the higher the quality of the roll. Remove the dried mass, thin and elastic, from the foil, sprinkle with sugar and roll into a roll. Cut the finished roll into pieces and put in boxes. You can store the roll at room temperature for many years - the roll does not lose its qualities.
For 1 kg of apples - 300 g of sugar.
APPLES IN SUGAR
Select ripe, healthy fruits of sweet and sour apples, rinse, peel (if the fruits are tender, then do not peel), cut into slices up to 2 cm thick, cutting out the core, put in jars, sprinkle with sugar, cover with tin lids and sterilize in boiling water. water half-liter jars - 15 minutes, liter - 20-25. After that, the banks immediately roll up the lids.
For a half-liter jar - 200 g of sugar (if the fruits are sour, then up to 400 g), for a liter jar - up to 400 g.
APPLES WITHOUT SUGAR
Peel the apples and, cutting them into slices, put them in two-liter and one-liter jars. Put the jar on a towel or linen rag, pour boiling water (without sugar) to the very top and cover with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.
Please note: if there are several cans, you need to deal with each one separately, not allowing the water to cool.
APPLES PICKLED
This is a delicious spicy snack. In winter, it is used as a side dish for game, poultry, meat, and vegetable dishes. Marinades are prepared from different fruits, vegetables, mushrooms.
Fruits and containers are prepared, as for compote. Put apples in jars, pour marinade filling and warm liter jars in boiling water for 5 minutes and three-liter jars for 25-30 minutes, but the contents should not boil. After that, the jars are sealed for storage. Pasteurized marinades should be immediately cooled with water so that the fruits are not too soft or softened.
For marinade filling: for 1 liter of filling - 500 g of chilled boiled water, 200 g of sugar, 250 g of 9% vinegar, salt to taste, 50 grains of allspice, cloves, a piece of cinnamon.
For sour fruits, sugar is taken more than the norm by 120 g, and 120 g is subtracted from the liquid.
APPLES PICKED
Sour and strong varieties are suitable for urination (but not soft and sweet). You can soak apples in small pre-steamed wooden barrels or in glass jars with a capacity of 3 to 10 liters. Line the bottom of the barrel with fresh, washed, scalded with boiling water and finely chopped rye straw. If there is no straw, you can use blackcurrant or cherry leaves. Healthy fruits with clean skin, thoroughly washed, lay out in rows, shifting them with straw or leaves. Close everything with leaves and pour brine. Put apples filled with brine for 8-10 days for fermentation (temperature 22-25 ° C).
As soon as the foam subsides and the bubbles stop rising, top up the jars with brine and roll up. Barrels (or cans) can be closed with cellophane soaked in vodka or alcohol so that it sticks tightly to the edges, and tied with twine. Store pickled apples in a place protected from direct sunlight at a temperature not higher than 15 ° C and not lower than - 6 ° C.
For brine: for 10 liters of water - 300 g of granulated sugar, 150 g of salt and malt wort. Prepare the wort as follows: stir 100 g of malt in 1 liter of water, put on fire and bring to a boil. Leave for a day, strain and pour into the brine.
If there is no malt, you can take 100 g of rye flour or dry kvass.
Part of the granulated sugar, if desired, can be replaced with honey at the rate of 120 g of honey instead of 100 g of sugar.
SHREDDED APPLES IN OWN JUICE
Grate sour forest and fallen apples on a grater with large holes, immediately mix with sugar, put in half-liter jars, cover them with boiled lids and sterilize. When heated, the sugar in the jars dissolves and the amount of mass decreases, so the apples must be reported to the "shoulders".
Sterilize the jars at a low boil for 20 minutes, then cork them and leave in the same water until it cools. Serve shredded apples with puddings, cottage cheese casseroles, pancakes and pancakes.
For 1 kg of apples - 100 g of sugar.
APPLE PUREE
Well-washed, cut into halves or quarters of apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled bottles (pour up to half the neck) and boil for 15-20 minutes in a saucepan with water on crosswise placed planks. Take them out of the water, tar the necks of the bottles, previously wiped dry with a paper towel, cover with a circle of strong cloth, boiled, ironed and moistened with alcohol, glue tightly, tie with twine and pour the entire circle and edges of the neck with tar. Kissels and sauces are prepared from mashed potatoes for sweet, meat and lean dishes.
When cooking for 1 kg of puree, you can add 150-200 g of sugar.
APPLE-PUMPKIN PUREE
Sour apples, cut into slices, and pumpkin, cut into pieces, steam in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
1 kg of apples, 1 kg of pumpkin, 1 teaspoon of lemon or orange peel, sugar to taste.
APPLE CHIP IN SLOVAK
Peel the apples from the skin and core and cut into chips on a grater. Place the shavings immediately in jars, compact. Add sugar to the jar. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes. Apple chips are used for puff pastries.
On a liter jar of chips, you can add 50-100 g of sugar.
QUICK PREPARATION FROM APPLES
Prepare a syrup from apple juice or water and sugar, dip sliced apples into it, boil for 1-2 minutes, then remove the apples from the syrup with a slotted spoon or a spoon with holes and put them in a scalded three-liter jar. Pour the voids between the apples with boiling syrup to the top edge of the jar, cover with a boiled lid and roll up. Apples retain their flavor and are good not only in a pie, but also on their own, with milk, cream and sour cream.
For 2.5 kg of apples - 2 liters of apple juice or water, 500 g of sugar.
PREPARATION FOR APPLE PIES
Little sugar is needed, the cooking method is quick and easy. Cut the peeled apples into slices, put in a saucepan, cover with sugar, put on a slow fire, heat to about 85 ° C, stirring constantly, hold for another 5 minutes and put in hot sterile jars, filling them to the very brim. Banks immediately roll up and turn upside down. The resulting jam-type mass is very good for pies, pancakes, fritters, and just for tea.
For 1 kg of apples - depending on the sweetness of the fruit, 100-200 g of sugar.
APPLE MARMALADE
Boil applesauce (see preparation above), with the only difference being that for 1 kg of apples, better than Antonovka, you need to take more sugar. After that, boil the puree until it thickens, stirring all the time so as not to burn. To check the readiness of marmalade, you need to smear the mass with a thin layer on a saucer and draw a furrow with a spoon. If it doesn't close, the marmalade is ready. Fill the steamed and dried jars with hot marmalade. When it cools down, put a circle of cellophane or parchment paper soaked in alcohol on it.
For 1 kg of apples - 500-600 g of sugar.
APPLE MARMALADE (IN THE OVEN)
Wash the apples, remove the core with seeds, cut into small pieces, mix with granulated sugar, lay in a thick layer on a baking sheet. Do not add water. Place the tray in the hot oven. After boiling, lower the temperature in the oven. To prevent the mass from burning, periodically stir it with a spoon or spatula and cook until the mass becomes elastic and does not stick to the spoon. This usually takes 20 minutes after boiling.
Put the boiled mass on a sheet of foil or on a cold baking sheet sprinkled with granulated sugar, dry it at room temperature, sprinkle with granulated sugar and store in ordinary cardboard candy boxes in a cool, dry place.
For 1 kg of apples - 200 g of sugar.
DRIED APPLES
Wash the apples, remove the core with seeds, cut into slices or circles, sprinkle with sugar, mix, put in an enameled pan, cover with a clean cloth, set oppression and hold until the juice is released. Drain the resulting juice, spread the slices on a baking sheet and place in the oven for drying. The oven must be heated to 65°C. Transfer the dried apple slices to dry glass jars or linen bags. Store them in a dry place at room temperature. Separated apple juice can be used to make compotes, or preserved by boiling beforehand. Boiling pour the juice into jars and roll up the lids. Dried apples can be served with tea, used as a filling for pies or cooked from them compote.
For 1 kg of apple mass - 100 g of sugar.
CANDED APPLES
Carefully cut 15 medium-sized sweet apples into quarters, remove the pits, leave the core and stuff with pieces of dry orange peel, put in boiling syrup and cook until the apples become transparent and begin to blush. Then, after sprinkling apples with a mixture of sugar, crushed orange peel, crushed cinnamon and cloves, boil again, turn over, boil again until almost all the syrup has boiled away.
APPLE JAM
Wash the apples thoroughly, peel, remove the core. Peeled apples cut into slices about 2 cm thick, blanch, dropping into boiling water for 3-15 minutes, depending on the density of the pulp. Apples should soften to the full thickness of the slices. Then quickly cool the apples in cold water and separate the boiled and undercooked (white) slices (they are used to make jelly or jelly). Apples with loose pulp, for example, antonovka, are recommended to be kept in a saturated solution of baking soda for 5 minutes before blanching. So that the chopped apples do not darken, before and after blanching, place them in salted or acidified water (1 tsp of salt or 3 g of citric acid per 1 liter of water), but not more than 1 hour.
Prepare the syrup on the water left after blanching. For this, 600-700g. sugar dissolved in 1.2 tbsp. water. Pour apples with boiling syrup and let stand for 3-4 hours. Then put on low heat and, stirring, bring to a boil. Boil for 5-7 minutes and leave for 6-8 hours. Bring to a boil again, add the remaining sugar in the form of syrup (600 g of sugar per 1 glass of water) and set aside again. Cook for the last time until done. To low-acid apples during the second or third cooking, add 2-3 gr. citric acid.
1 kg. apples, 1.2-1.3 kg. Sahara.
BULGARIAN APPLE JAM
Prepare sugar syrup and boil until thick drops form. Peeled and core apples cut into small cubes and put in syrup. Cook for 30 minutes. Before the end of cooking, add lemon zest and a pinch of vanilla sugar. The thicker the jam, the better. Well-brewed jam is completely light.
1 kg. apples, 1 kg. sugar, 2 cups of water, 2-3g. citric acid, a pinch of vanilla sugar, lemon zest from 1-2 lemons.
Apple jam
Method number 1
Take sweet apples, peel them, cut each in half, cut out the seed chamber, throwing the apples immediately into cold water. Boil water separately with a piece of cinnamon, lower the apples, let them boil 2 times, put on a sieve, cool. Boil a syrup of 1.5-2 pounds of sugar (remember that a pound = 409.5 g) and 4 cups of water for 1 pound of apples, lower the apples, cook over low heat until transparent, but so as not to boil, then remove, put in jars, boil the syrup to the proper density, cool, pour apples.
Method number 2
20 ripe apples, peeled and chopped. Squeeze juice from 3 lemons, moisten apples with it, put 4 full tablespoons of sugar, stir, measure this mass of apples and take 1.5 cups of sugar in pieces and 0.5 cups of water for 1 cup of this mass, boil, add apples and boil until transparent apples. Together with apples, boil the zest from 1.5 pcs. lemons.
apple jam
To make jam, they usually take Antonovka, anise, paprika and other varieties of apples. Cut and seeded apples are placed in a bowl of lightly salted or acidified water (2 g of citric acid or 20 g of salt per 1 liter of water) so that they do not darken in the air. Then the peeled apples are placed in a basin, poured with clean water (200-400 g per 1 kg of apples) and boiled with stirring for 10-15 minutes until completely softened. If there is not enough water, add 1 more glass.
After boiling, removing the basin from the heat, add sugar, continuously stirring the mass with a spoon so that the sugar dissolves well. From the moment of boiling, the mass is boiled for 30 minutes. If uncooked white slices are found in the mass, then they are removed, crushed with a spoon and boiled again with the total mass of jam.
For 1 kg of prepared apples, 1.2 kg of sugar or thick sugar syrup is required, in which apples are dipped (1.2 kg of sugar per 500 g of water).
Apple confiture
Apples (can be carrion and green) are peeled, washed, chopped with a knife or passed through a meat grinder, poured with water and, stirring, boil for 30 minutes. 10-15 minutes after the start of cooking, sugar is added to taste (then the fruits will not lose their original color). Readiness is determined as follows: if the drop on the plate does not spread, then the confiture can be removed from the fire.
Ready hot confiture is transferred to dry, clean jars and allowed to cool, after which the jars are covered with parchment paper or lids or rolled up.
Jam from apples
To make jam, you can use apples left after making apple jelly jam. Boiled apples are rubbed through a sieve. The resulting puree is placed in a saucepan, sugar is added (150 g per 1 cup of puree) and, stirring often, boil over low heat. When the puree becomes thick, it is removed from the heat, allowed to cool, transferred to glass jars, covered with parchment paper and tied or covered with plastic lids.
Note! Never close marmalade, jam, marmalade or marmalade until the contents of the jar have completely cooled. And to fully guarantee the preservation of the product so that it does not become moldy, closing the jars with plastic lids, make a paper lining (cut a circle of paper and lay it on the lid).
From my own experience I can say that rowanberry jam (black or red) with apples is very tasty! In marmalade, jam or confiture, apples go well with plums. From apples, you can prepare blanks that will serve as a filling for pies and cakes in winter.
apple harvesting
Method number 1
Cut apples, put in a saucepan, add sugar (200-300 g per 1 kg of apples), put on fire, bring the mass to a boil or up to 90 degrees, hold for 5 minutes and quickly decompose into sterile jars taken out of boiling water. Fill each jar to the top, immediately roll up with a sterile lid and turn upside down.
Method number 2
Put the chopped apples tightly in a liter jar, pouring 200 g of sugar over them. Then pour 50 g of hot water into a jar, put it in a saucepan with warm water and pasteurize at a temperature of 80 degrees for 15 minutes.
Apple marmalade
For 1 kg of apples, 500 g of sugar is required.
After removing the core, the apples are baked in the oven and rubbed through a sieve. Sugar is added to the resulting puree and, stirring often, cook over low heat until thickened.
Hot marmalade is transferred to hot jars and sprinkled with sugar on top. When the marmalade has cooled, the jars are covered with parchment paper and tied. Store in a cool dry place.
Pastila from apples
Pastila is made from mashed potatoes made from baked apples. For marshmallow, it is better to use sour apples. Sugar is put in the puree (1 kg per 1 kg of puree) and boiled with thorough stirring until medium density (boiling point - 107 degrees). Then clean, dry plywood trays are filled with this mass, which are placed in a Russian stove or oven and dried at a temperature of 70 degrees for 12 hours, while avoiding burning or roasting.
The next day, when the mass dries, the trays are supplemented with fresh puree and set to dry. Dried on trays or plywood boxes, apple marshmallow is reddish-brown in color, quite soft and cuts well with a knife.
For the manufacture of 1 kg of marshmallow, 4.5 kg of raw apples are required.
Store marshmallows in the same trays in which they dry.
Lavash from apples and plums
Wash the fruit, remove the core and seeds. Cut apples into 4-6 pieces. Warm the cooked fruits over low heat to separate the juice (you can use a pressure cooker). Rub the softened fruits through a sieve. Add sugar to taste, put the puree on plywood sheets, greased with vegetable oil, dry in the sun. Store in a dry place.
pickled apples
Pickled apples are good on their own, and as a delicacy "garnish" for meat, poultry, and they can be added to salads in winter.
For 10 liter jars, you will need 6 kg of large good apples, 2.5 liters of water, 1 kg of sugar, 500 g of 6% vinegar, and spices (all that is at hand is cloves, cinnamon, etc.).
Wash the apples, cut into slices, removing the core with seeds. If you decide to pickle small apples (Chinese, paradise), cut out the core and pickle them whole. As the fruits are prepared, already cut slices should be put in cold salt water (10 g of salt per 1 liter of water) so that they do not darken, but not more than half an hour.
When all the fruits are ready, they must be blanched: dip in boiling water for 2-3 (if they are cut into slices) or 5 (if whole fruits are marinated) minutes. Select them and cool, arrange in jars, on the bottom of which spices are laid. And on the water in which the apples were blanched, prepare a marinade filling with vinegar and sugar. Pour jars with hot marinade, cover with lids and sterilize for half an hour, then roll up.
If you take 3-liter jars, take three times as much food, and sterilize the jars for 45 minutes.
But the old recipes for pickling apples.
Apples "spicy"
It will take 3 kg of peeled apples with seeds, 0.75 l of water, 0.95 l of 9% vinegar, 50 g of salt, 30 g of sugar, 200 g of sweet red pepper, 70 g of garlic, 200 g of parsley.
Apples are taken hard.
The marinade is prepared as follows: chopped parsley, pepper and garlic are poured with water and oil, salt and sugar are added, and brought to a boil.
Sliced apples are lowered into the boiling marinade, boiled for 30 minutes, stirring occasionally. The hot mass is poured into jars and immediately rolled up.
These recipes are closer to soaked apples, they are used as a dessert, as well as for preparing vegetable salads.
salad apples
Place washed apples (Semerenko varieties) in 3-liter jars. Pour in brine, seal with a plastic lid.
For brine: for a bucket of water - 4 tbsp. spoons (with top) of sugar and 4 tbsp. spoons of salt.
Fragrant apples
Wash anise apples, put in a bowl, shifting with pieces of watermelon. (Cut the watermelon into small pieces, boil for 10 minutes). Do not add salt and sugar. Apples will be ready in 40 days.
dessert apples
Put apples of the Kalvil variety in jars, pour brine (for 1 bucket of water - 1 glass of salt and 2 glasses of honey; take fragrant honey with a strong aroma), cork with a plastic lid. Keep in refrigerator.
Apples natural
Sort the fruits according to the degree of maturity, wash and drain the water. Then peel, cut into slices, removing the stalk and seed chambers, as well as damaged areas. Small fruits can not be cut.
Sliced \u200b\u200bsections are stored in a 1% salt solution for at least 15 minutes. Then the apples are blanched in hot water (85-90 degrees) for 5-15 minutes, depending on the size of the slices and the variety of apples.
Blanched apples are cooled in cold water and placed in prepared jars. After filling with hot water, the jars are closed with lids and sterilized: 0.5 l - 8-10 minutes, 1 l - 10-12 minutes. Then sealed and cooled.
Apple puree
Washed, halved apples with the skin and seed chambers removed from them are boiled in boiling water for 10-15 minutes until the fruit is completely softened.
Small apples are boiled as a whole, together with the skin and seed chambers, then rubbed. In this case, the skin and seeds remain on the sieve and are removed as waste.
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