Why do we need citric acid in compote. Apple compote for the winter - compote recipes

Summer has finally come, and the first thing it will give us is juicy, ripe, fragrant strawberry. I would like to enjoy its taste longer, but, unfortunately, strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways so that this berry spoils you all year round reminiscent of hot summer days.

Classic recipe

This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and for sure many of our readers know it from their mothers and grandmothers.

For such a compote you will need the following ingredients(based on 1 three liter jar):

• water - 2.5 liters;
• strawberries - 600-800 grams;
• sugar - 1 cup.

Wash the jars very carefully and sterilize them. This is done as follows: water is drawn into a small saucepan or deep bowl and put on fire. When the water boils, put a special stand on the pan. It can be easily replaced by two flat boards placed parallel to each other at a short distance. A jar is installed on them upside down so that steam freely penetrates into the neck.

Choose your strawberries carefully

At the same time, roll-up lids are placed on the bottom of the pan. They should also be sterilized. The whole process will take about 10 minutes. The jar will be covered from the inside with condensate, which, having concentrated, will begin to flow in streams along the walls. At this point, you can remove the bank.

While sterilization is in progress, wash the strawberries and remove the stems. Place the berries in jars about 1/5 - 1/6 of the volume. The more berries in the jar, the richer the compote will turn out.

Pour boiling water into jars (carefully so that the glass does not crack), and leave for 10-15 minutes. After that, close the neck with a special lid with holes and drain the water into the pan. Add sugar, about 1 cup per jar. You can add 1.5 cups to make the compote sweeter.

Bring the compote to a boil so that all the sugar dissolves, pour the berries in jars over it, and roll them up with lids.

Please note: modern seaming machines are a very convenient device. In order to properly roll cans with their help, strictly follow the manufacturer's instructions, because each model has its own characteristics.

Turn the rolled cans upside down, put on flat surface and leave for 1-2 hours. After that, lower them into the basement or put them in another cool warm place.

What do you need to prepare?

Compote without sugar - a dietary product

This compote recipe garden strawberry and will cost less, and is suitable for those who suffer from diabetes or follow their figure. IN this case berries do not need to be measured in kilograms, they need to be put as much as will fit into the jar. Therefore, dishes and lids must be prepared with a margin.

Banks must be sterilized before canning.

1. Rinse the strawberries, remove the sepals and inspect carefully. You will need only undamaged, whole berries for canning.
2. Lay the strawberries out on a clean, dry towel. When it dries, put it in jars, previously sterilized or scalded with boiling water.
3. Pour boiling water into jars with berries, cover with pre-boiled lids. Take a saucepan, lay a wooden grate or a rag folded several times on its bottom and place jars on top. Thus, they will not slip and come into contact with the pan.
4. Pour water into the pan so that it reaches the shoulders of the jars. Bring to a boil over medium heat and sterilize for a few minutes. Remove without moving the lids and roll up.
5. Cool the banks. To do this, dip them in warm water, and gradually add cold water until the banks are completely cold. After that, turn the jars upside down and check for leaks. If everything is in order, take the compote to a cool dark place.

It is better to close such compote in smaller jars. Thus, the sterilization time will be about 10 minutes for half-liter jars, and about 12 minutes for liter jars.

Recipe with citric acid

In this recipe, citric acid acts as a natural preservative, so sterilization is not required.

You will need the following products (based on a three-liter jar):

• 400 grams of strawberries;
• 300 grams of sugar;
• 1 teaspoon citric acid.

For such a compote, berries need to be prepared in a special way. First, the strawberries must be fully ripe, but firm and undamaged. Secondly, all berries, even small ones, must be cut in half, and very large specimens - into 4 parts.

Citric acid will give the compote a rich color.

cook sugar syrup. Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.

Place a jar of berries on a metal surface so that the glass does not burst from boiling water. First, pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The container will warm up, and you can no longer be afraid of cracks. Then pour in the remaining syrup.

Roll up the jar, turn it over and wrap it with a thick cloth. For this, an old jacket, bedspread, warm blanket is suitable. Compote needs to cool very slowly so that the berries have time to soak in syrup and citric acid.

After the compote has completely cooled (this may take a couple of days), send the jars to a cool, dark place where they can be stored until spring.

Citric acid will help the drink acquire and maintain a bright, rich color and slight sourness. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint to the berries - regular or peppermint.

Compotes - assorted: we combine strawberries with various berries and fruits

Strawberries are not only tasty, but also useful berry, and it is these qualities that we want to preserve for the winter. They can even be multiplied by canning strawberries paired with other fruits. For example, strawberry-apple platter is very popular, you can often find it on store shelves. This combination is very harmonious, healthy and sure to please the kids.

Based on a three-liter jar, you will need:

• strawberries - 1 glass;
• apples - 3 pieces;
• granulated sugar- 1.5 cups.

For such a compote, apples of any variety are suitable. Rinse them thoroughly, peel, remove the seeds, cut into slices.

Arrange the berries in sterilized jars, pour boiling water over them, and after 10 minutes pour them into a saucepan. Add sugar, chopped apples, boil for 7 minutes. Pour into a jar, roll up, turn over and wrap for 3 days.

Try making a strawberry and orange compote. You will need:

• 5 kg of strawberries;
• 1 liter of water;
• 400 g of sugar;
• 2 oranges;
• 4 g citric acid.

Boil water, add sugar, and boil. Stir thoroughly until the sand is completely dissolved. Peel the strawberries, wash the oranges and cut into circles. Put everything in a saucepan, pour hot syrup over it. Add citric acid and cook for 20 minutes. Pour into jars, roll up and set to cool.

For assorted compote, in addition to strawberries, many berries and fruits are suitable

Assorted strawberries, raspberries and wild strawberries are also very tasty and healthy. For 3 liters of water, take 3 cups of berries, 1 cup of sugar, a teaspoon of citric acid. Sort and clean the berries, pour over with boiling water, let the water drain. Pour water into the pan, add sugar, boil for 5 minutes, add citric acid.

Put the berries in another saucepan, pour hot (about 60 degrees) syrup, close the lid and let it brew for 15 minutes. Boil, pour into jars, roll up.

Video about making strawberry compote for the winter

So easy to prepare strawberry compote winter evenings will remind you of summer. This drink can also be put on festive table and serve for breakfast, lunch or dinner. Share your cooking recipes with us in the comments. Bon appetit and comfort to your home!

Compote from apples in jars is simply amazing!

He is not even close to the drink that is brewed in a saucepan.

summer scent, unique taste, an army of vitamins.

It's time to take care of the drink for the winter!

Apple compote for the winter - general principles of preparation

Apples are stored in jars either cut into slices or whole. For compote from pieces it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.

What can be added to compote:

Other fruits;

spices;

The zest is fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double filling method is most often used, citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are processed over steam or in any other way. For hermetic sealing, a special key or screw caps are used if the neck of the jar fits.

How much to cook compote, what can be added, whether it is worth letting the drink brew - all this is of interest to young housewives. To get a rich taste, leaving intact most vitamins contained in the fruits, they should be boiled for no longer than 15 minutes. Focus on the size of apples and their number. In addition, it is allowed to add any other fruits or berries to the compote: plums, raspberries, pears, apricots. IN winter compote you can put a few slices of orange. To cook delicious healthy drink, a number of rules must be taken into account:

• Fruits are brought to a low boil (comote with apples is cooked over low heat). This allows you to save their useful properties.
• The pieces must be the same size for simultaneous cooking.
• The drink is served chilled, filtered (all components are previously removed from the dishes).

From fresh

An important point in the preparation of apple compote is to prevent overcooking. The pieces should keep their shape and vitamin composition. The duration of cooking, in addition to the size and number of fruits, depends on the variety of fruits. For example, if you use ripe Antonovka, then you only need to bring the water to a boil and remove it from the heat. It is better to boil Simirenka or Melba for 5-8 minutes.

Ingredients:

• apples (any variety to choose from, including paradise) - 1 kg;
• sugar - 1.5 tbsp.;
• purified water - 3 liters.

How to cook compote from fresh apples in a saucepan:

Rinse, cut the fruits into pieces, remove the core. Fill a saucepan with water, put on fire, bring to a boil. Add 1.5 cups of sugar, prepared ingredients, to the pan. In a boil, you can combine almost any other fruit. For example, a decoction of apples and pears is very tasty. When the water boils again, note 10-15 minutes, then remove the pan from the heat. Close the pot, letting the drink brew for 3-5 hours. The prepared broth can be preserved in order to leave a tasty and healthy preparation for the winter.

Stocking up for the winter has always been a top concern for many women. To preserve some of the qualities of fruits, and in particular apples, they are canned or candied, but a more common way long-term storage- cooking compote.

The technique of making apple compote for the winter has never been difficult, so you can quickly cope with this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time has to be devoted to preparing the ingredients.

Compote is usually either preserved or consumed in fresh V hot weather after cooling it down. This drink can compete in the amount of stored vitamins with any shop juices and nectars.

Not all recipes require sterilization, below are a few of these options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit floats, and the lid swells slightly.

Apple compote

Below are recipes for making apple compote. Apples are the main ingredient. Despite the simplicity of this recipe, it is better not to deviate from it. If you cook correctly, you can pamper yourself and your loved ones with not only a very tasty, but also a healthy drink.

Apple compote for the winter without sterilization

Ingredients:

• apples - 1 kg;
• sugar - 250 g;
• water - 1 l.

Step 1. Rinse the fruit (large fruits can be cut into slices). Fill the prepared container so that there is a little free space in its upper part.

Step2. Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup for 2 minutes. Then remove the fire syrup and pour over it so that the apples are completely covered with syrup.

Step 3. After 5 minutes. waiting, the syrup is poured back into the pan and put on fire. After boiling, the liquid is again poured into jars. After 5 min. the procedure is repeated.

Step 4. After the 2nd pouring of the syrup, jars of apple compote are rolled up for the winter. Then they should be turned over. Under the necks, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.

Make sure the closure of the jars is tight enough. Otherwise, microbes can enter the drink, which will provoke undesirable processes. If aluminum caps have been used, the sign of a good seal is their depression.

Insufficient deflection can be caused by overfilling the jar with fruit or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilizing the compote again.

Apple compote for the winter in pieces (with citric acid)

Recipe of the simple compote from apples for the winter. This drink is always obtained, it is excellent all winter even when room temperature but does not require sterilization. According to the same principle, compote is prepared with other fruits and berries. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg of apples;

250 g sugar;

1 tsp citric acid.

Cooking

1. Immediately put water on the stove to boil, in total you will need about 2.5 liters, but boil a little more so that there is a reserve.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.

3. Place the apple slices in a jar.

4. Pour boiling water, cover with a lid. Let the fruit warm up for a quarter of an hour.

5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.

6. Add citric acid to the jar.

7. Fill the compote with boiling syrup, roll up the lid.

8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Apple compote for the winter (with whole fruits)

Another compote recipe without sterilization, but with whole apples. For this drink, you will need small fruits of the Antonovka variety. One three-liter jar goes from 8 to 10 pieces.

Ingredients

8-10 apples;

2 liters of water;

300 g sugar.

Cooking

1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.

2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.

3. Fill the jars with boiling water, close nylon lids, cover with a blanket.

4. Leave the jars to cool for 12 hours, longer if possible, but do not keep more than a day.

5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.

6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.

7. Pour over apples. Seal the jars, keep upside down until cool, covered with a blanket.

Apple compote for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely last until spring. If it stays, it will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.

Ingredients

300 g of sugar;

600-800 g of small apples;

2.5 liters of water.

Cooking

1. Choose small apples without damage, wormholes, traces of mold and rot. Rinse well, dry.

2. Sterilize a three-liter jar, process the lid for seaming.

3. Put the apples in a jar.

4. Boil the sugar and water syrup.

5. Pour a jar of apples, cover with a lid, but do not twist.

6. Move the jar to a tall saucepan with a cloth on the bottom.

7. Pour enough boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of the sterilization time starts from the moment the water boils in the pan, not the compote in the jar.

8. Sterilize compote with apples for 20 minutes. If you twist two-liter jars, then sterilize 15 minutes, do not forget to reduce the amount of sugar. Liter jars are enough for ten minutes.

Compote of apples for the winter with vanilla (ranetki)

A variant of a very beautiful compote, for which ranetki are used. A drink is prepared in liter jars, they are stuffed up to the shoulders. Counting for three liter jars, blank with sterilization.

Ingredients

1.5 liters of water;

400 g of sugar;

1 g natural vanilla;

Ranetki.

Cooking

1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.

2. Fold the ranetki into sterile jars.

3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.

4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.

5. Transfer to a sterilizing pot. There must be a cloth at the bottom so that the glass does not burst in the process.

6. Pour boiling water into the pan.

7. After boiling water in a saucepan, sterilize the jars for ten minutes.

8. Remove, roll up the covers with a key, leave to cool completely under the covers and upside down.

Compote of summer apples and blackcurrant

Ingredients:
1 kg of apples
400 g blackcurrant,
1 liter of water
600-700 g of sugar.

Cooking:
Put prepared apples and currant berries in jars up to their shoulders and pour cold syrup from water and sugar and leave for 6-8 hours. Then add syrup to the top and put on sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºС, respectively, 15, 25 and 30 minutes).

Fragrant apple compote for the winter (with grapes)

A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will turn out bright and beautiful.

Ingredients

300 g of apples;

300 g of grapes;

1 tsp lemons;

300 g of sugar;

2.5 liters of water.

Cooking

1. Wash grapes and apples. Dry.

2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.

3. Pour boiling water over everything, leave for twenty minutes.

4. Now put a lid with holes on the jar, drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Add citric acid directly to the jar.

7. Pour the future compote with boiling syrup.

8. Immediately roll up the lid with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position, put away for storage.

Compote of apples for the winter with orange "Fanta in Russian"

The recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all the seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Will be sufficient fresh juice from sour citrus.

Ingredients

5-6 apples;

1 orange;

1 tsp citric acid;

250 g sugar.

Cooking

1. Cut apples into slices, put in clean jar, fill with steep boiling water. Leave for a quarter of an hour.

2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.

3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.

4. Drain the water from the jar of apples into a saucepan, put on the stove.

5. Boil the orange peels for ten minutes, then remove with a slotted spoon.

6. Add sugar to the pan, boil for a couple more minutes.

7. Add acid to a jar of steamed apples.

8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is ground into a powder, there is a chance of laying a product of poor quality or synthetic origin.

Ingredients

0.3 cinnamon sticks;

2 cloves;

7-8 small apples;

300 g of sugar;

2.3 liters of water.

Cooking

1. Apples need to be washed, dried, processed jar.

2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.

3. Immediately add cloves and cinnamon, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.

4. Boil the syrup, fill in the prepared jar filling.

5. Cover, transfer to a sterilization pot, pour boiling water.

6. As soon as the water begins to boil in the pan, mark for 15 minutes.

7. After this time, the tank must be carefully removed, roll up the lid with a key. Cool, send to storage.

From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, drop inside big spoon but only clean.

The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can throw other fruits, berries, spices. Weld a regular compote.

Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.

You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.

Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.

Calories: Not specified
Cooking time: Not indicated

Strawberry compote is the easiest and fast way prepare delicious drink from this berry for the winter. Eat different variants preparation: with sterilization, without it, from two or triple filling, with the addition of citrus, mint, various berries and fruits. Each of these recipes has its advantages, and if the strawberry crop is large, then you can make one or two jars and next year choose the ones you like the most. And if the harvest failed, and you don’t want to experiment, then use a simple proven recipe, prepare strawberry compote for the winter with citric acid. It acts in this case both as a preservative and as flavor additive, gives sweet refreshing notes.

Ingredients per 1 liter jar:

- strawberries - 200 gr;
- sugar - 0.5 cups;
- citric acid - at the tip of a teaspoon;
- water for pouring - as needed.

Recipe with photo step by step:

In principle, any berries are suitable for compote, but if you want it to be bright, rich color, then choose strawberries of dark, ruby ​​varieties. It is advisable to take ripe berries, without damaged areas and damage. Pour strawberries for five minutes cold water, then rinse under running water and cut off the tails.

We lay out the prepared berries in jars. Containers for compote can be taken both liter and three liters. Be sure to wash hot water With detergent(preferably with soda), boil the lids.

Fill the jars with boiling water from the kettle or boil water for pouring in a suitable pot. Cover with a boiled lid and leave alone for 20-30 minutes.

Drain the cooled water back into the pot. We cover the jar with strawberries, put the water on a strong fire.

Add sugar. You can make compote more concentrated by adding more sugar and dilute it in winter boiled water to the desired concentration.

Add citric acid, literally a pinch per one liter jar (or at the tip of a teaspoon). For a jar with a capacity of three liters of lemon, you will need about a quarter of a teaspoon. This one is no less delicious.

Stirring, cook the syrup after boiling for two to three minutes, until the sugar crystals and citric acid dissolve. Pour boiling liquid into jars with strawberries, twist and leave to cool upside down.

We rearrange the cooled strawberry compote for storage in a basement or a dark pantry, away from the bright sun (in the light it becomes faded, and the berries acquire a grayish tint). Strawberry compote must be kept for several weeks, let it brew, gain color and taste. Good luck with your preparations!

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crystalline substance white color, sour taste is citric acid. Every hostess has it on the shelf. Citric acid is an indispensable component in the preservation of vegetables, berries and fruits, cooking compotes, sauces, soups, etc. In the production, citric acid is used in the preparation of jams, drinks, concentrated juices, mayonnaise, cheese sauce, ketchup, etc.

citric acid as medicine was isolated in 1784 from the juice of unripe lemons by the Swedish pharmacist Karl Scheele. Previously, citric acid was obtained from lemon juice. Currently, the main production route is biosynthesis from sugar or sugary substances (molasses) by industrial strains. mold fungus Aspergillus niger.

A few decades ago, a myth was spread in Western Europe that citric acid is the strongest carcinogen. However, scientists have disproved this myth. Citric acid is dangerous only because it is an acid that burns the mucous membrane of the mouth and stomach only in very large quantities. It doesn’t matter if it’s dry or diluted - if there is a lot of acid in the dish, a burn is inevitable.
On the labels of juices, jams, cakes, sweets, jelly, ice cream, you can see the following inscription among the ingredients - E-330. This is nothing but citric acid.

The use of citric acid in everyday life

Citric acid is an amazing powder. With its help in everyday life, you can clean the dishes from scale, clean the washing machine from scale, silver - from dark deposits, the sole of the iron and much more. To clean the kettle, pour a little more than a tablespoon of citric acid to the bottom, pour in water, boil over low heat for 10 minutes. Under the influence of acid, hard scale softens. The same applies to washing machine. Two full tablespoons are poured into the powder compartment, the machine is spinning idle, without linen, at the very high temperature. Cleansing, and then prevention of scale formation is carried out 2 times a year, but not more often. To clean the iron, pour half a tablespoon of citric acid into a glass and pour in half the water, stir. Pour water into the iron, clean at maximum temperature over a basin of water, pressing the button several times. Then the same procedure is carried out with clean water to remove any remaining scale.

With the help of citric acid, you can clean silver jewelry, as well as silver dishes. per liter warm water dissolve dessert spoon citric acid. The darkened products are put into the water, boiled, washed with running water.
Citric acid is used in cosmetology. A weak solution of citric acid lightens the skin (removes age spots and freckles), rinses the hair after shampooing.

On a note!

One tablespoon contains 25 grams of citric acid crystal powder, one teaspoon contains 8 grams of citric acid. It is important to know this in order to have an idea of ​​how much, for example, citric acid to add to compote if the recipe requires 5 grams or 100 grams to clean the washing machine.
citric acid and lemon juice interchangeable products, but it is better to avoid replacement, because lemon juice though natural product. Despite the fact that the acid is called citric acid and gives food and drinks sour taste, lemon flavor she does not possess.

Citric acid in cooking

When canning tomatoes, citric acid is added at the last stage, when the tomatoes are blanched and poured with a marinade consisting of water, salt, sugar and spices. Citric acid acts as a preservative, softens the taste of the marinade.

Citric acid is added in the same way to compotes at the stage when the berries are already blanched and sugar syrup is required to be poured. Citric acid is added to the syrup, or to a jar of berries.

Citric acid is sprinkled on the leg of lamb during the pickling process (a quarter of a teaspoon is enough for a leg of lamb weighing 2 kilograms.

Mayonnaise is prepared with citric acid, vinegar or lemon juice is replaced with acid diluted in water. The acid is diluted as follows: 1/4 teaspoon is diluted in a quarter cup of warm water.

Citric acid is added to the marinade for mushrooms. Pour citric acid into the water to taste, adding a little, stirring and tasting. It is enough to add 1/4 teaspoon of acid per liter.

Knead the dough with citric acid. Citric acid is added to butter or custard along with sugar to give it a pleasant, sweet and sour taste.

As I said in a previous post, this year is incredibly apple. Therefore, I can’t just watch how the fruits of apples fall off in our garden, I hasten to realize them as much as possible. Just yesterday I cooked wonderful, and today I decided to make apple compote from whole apples. Grows in my garden White filling, apples are small and they can easily fit into a three-liter jar, and in order for the compote to be more saturated, I do not regret the fruits and fill the entire jar as much as possible.

For cooking you will need:

• Apples
• Sugar -1 cup per 1 three-liter jar
• Citric acid -1/3 tsp per jar.
• Water.

Before spinning, it is necessary to rinse the jars well and process thoroughly. It is important that the jars do not have cracks. Processing is sterilization. I have no special device, so I just turn the jar upside down on a boiling kettle, in this position I have them for at least 10 minutes. I also process the lids, boil for several minutes.

We carefully sort the apples so that there are no worms, rinse under running water
and be sure to blanch. You can just scald it with boiling water, but it seems to me that this is not very effective, so I threw them into boiling water and boiled for a few seconds. Hot apple fruits are immediately sent to the jar.

We cook syrup. You can, of course, pour apples with sugar, and then with hot water, but this method is not always of high quality, it happens that the sugar does not completely dissolve, so I cook the syrup separately, even boil it for a few minutes for my peace of mind. I add sugar, citric acid to boiling water, pour the syrup into jars, roll it up with a key.

Be sure to turn the jars over on a paper towel or a plain piece of paper to make sure the lid does not leak. We send it to jars in a dark place for about a day upside down, and only then you can lower ready compote in the cellar until the cold, harsh winter.

Whole apple compote for the winter ready.

Enjoy the taste.