Harvesting apples for the winter. All kinds of apple preparations for the winter

Harvesting apples for the winter

Chapter: canning
Added: 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. We put it tightly in jars, fill it 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 one 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.

APPLE BLANKS. 25 RECIPES.

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.

JAM FROM BAKED APPLES.
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.

JELLY FROM APPLES.
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.

JAM FROM APPLES.
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, spread 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 a 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 easily separate 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.

SHOPPED 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 laid 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 CHIPS 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.

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 and pear jam with black 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.

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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How to save apples for the winter, how to make blanks from them, what recipes are the best and most delicious, how to make jam, tender apple puree with condensed milk, we will tell in this article. You will learn how to prepare the filling for pies, compote according to the classic recipe, how to preserve apples for the winter without sugar, without sterilization in large and small jars.

Apple blanks for the winter - the best recipe for apple jam

Harvesting apples for the winter, we try to choose the best and most delicious recipes for jam, jam, puree, compote or marshmallow. We offer you the most delicious apples for the winter - jam preparations according to the best recipes! Let's consider one of them.

Ingredients for harvesting jam from apples for the winter according to the best and most delicious recipe

• Apples - 2 kg
• Sugar - 1 kg
• Cinnamon - 0.5 tsp

Cooking the most delicious jam from apples for the winter according to the best recipe

1. Wash the apples, remove the core from them and cut into quarters, add sugar 2 to 1, mix.

   

2. Candied apples should be allowed to brew for 30 minutes so that the juice stands out. Heat for 5-7 minutes, stirring until the sugar is completely dissolved.

   

3. Grind apples in a blender.

   

4. Put the mass on fire, add 0.5 tsp. cinnamon, cook for 10 minutes. To get a thicker jam, you need to cook longer until the desired consistency is obtained.

   

5. Roll hot jam into jars and store in a dark place.

   

6. Bon appetit!

   

Delicate baby apple puree for the winter with condensed milk

Applesauce with condensed milk, prepared for the winter, has a pleasant taste and delicate texture. It is suitable for children's food and adults like it. It is prepared only from apples or with the addition of sugar, condensed milk, honey, cinnamon, prunes and other ingredients. Apple puree is eaten with bread, pancakes, used as a filling for pies or cream for cakes. There are different recipes for making applesauce for the winter, which you can cook at home.

Ingredients for making sweet tender apple puree with condensed milk for the winter:

• apples - 5 kg;
• sweet apples - 1/2 tbsp. sugar (more sugar will be required for sour apples);
• condensed milk - 1 can;
• water - 1 glass.

Cooking tender applesauce for the winter according to a recipe with condensed milk

1. Remove the skin from the fruits, cut them into slices, put them in a cooking container, add water, bring to a boil and cook over low heat, stirring occasionally, until the apples are soft.
2. Let the mass cool and wipe it through a sieve or grind it in a blender.
3. We put it in a saucepan, put sugar, mix, bring to a boil, boil for 5 minutes, add condensed milk to the puree, continue to cook for another 5 minutes. Taste and add sugar if needed. Cook for another 10-20 minutes. At the end of cooking, we increase the fire, turn it off after the mass boils violently.
4. Put the puree into sterilized jars and roll them up with lids.

Delicate apple puree for the winter with condensed milk is a recipe that adults and children will love. According to the same recipe, you can make mashed potatoes without milk, only from apples alone. From sour fruits, harvesting apples for the winter turns out to be more fragrant and bright in taste.

Apple compote for the winter in a 0.5-3 liter jar - a simple recipe

A simple recipe for a classic apple compote for the winter involves the use of concentrated syrup (20-40%) and fruits. Fruits canned in jars can be eaten or used as a filling for pies, the compote is very sweet, so it is better to dilute it with water before use. Fruits for making compote are best taken sweet and sour, ripe, but not overripe. They must be large and without defects.

Ingredients for a simple apple compote recipe for the winter (for 0.5-3 liter jars)

• Sugar
• apples

Making compote from apples for the winter according to a simple recipe (0.5-3 liter jar)

1. Large apples are thoroughly washed, the skin is peeled off, the core is removed. Peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits are preserved whole. Delicate skin can not be removed.
2. Apples prepared for compote are placed in cold water, slightly acidified or salted. Do not keep apples in water for more than half an hour.
3. Before going to jars, apples are blanched for 6-7 minutes, and then cooled in ice water.
4. The water in which the apples were blanched does not need to be poured out; syrup is prepared on it.
5. The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
6. Apples are placed in jars up to their shoulders and poured with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
7. Banks are covered with lids and put on sterilization: for 15-20 minutes 0.5 l cans, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
8. You can roll up jars without sterilization, pouring apples with hot syrup three times. Leave the jar of syrup for 3-5 minutes, drain, bring the syrup to a boil and pour into a jar of apples.
9. Banks are rolled up with sterile lids using a seaming key.

The classic recipe for apple compote for the winter can be changed by adding other fruits, berries, spices, etc.

Sugar-free apples for the winter - recipe blanks for losing weight

Sugar is contraindicated for losing weight, recipes for harvesting apples for the winter without sugar are for them. Sugar-free apples can be used as an independent dish and for making desserts, compotes and pastries.

Ingredients for a recipe for harvesting apples for the winter without sugar

• Apples

How to make harvesting apples for the winter according to a sugar-free recipe for losing weight

1. The skin is peeled from the fruit and the core is removed. Then they are cut into slices, placed in clean sterilized jars to the very top, covered with boiled lids and sterilized for 20 minutes.
2. Roll up preservation, cool, store in a refrigerator or cellar.

If you like apples for the winter without sugar, weight loss recipes will help you do this. They are quite simple and varied, you can make compote, juice, jam, puree, jam and even marshmallow from apples and water, using them in different concentrations.

Blanks for pies - apples for the winter "Five Minute"

You can use the “Five Minute” apple preparation for the winter as a filling for pies and charlottes. It is prepared simply, one liter jar is enough for the pie.

Ingredients for harvesting apples for the winter "Five Minute" for pies

• 1 kg of apples;
• 150-200 grams of sugar.

The sequence of preparation of blanks for apple pies for the winter "Five Minute"

1. A thick peel from apples can be peeled off, it is not necessary to cut off a thin one, the core should be cut out. Prepared apples are cut into cubes, covered with sugar until juice is released (2 hours or more, overnight).
2. We put the apples on the stove to boil.
3. You do not need to cook, after the start of a rapid boil, the apples are laid out in sterile jars. You need to take the mass in places where they gurgle.
4. Roll up the jars with boiled lids, turn them over and wrap them.

Preparations for pies - apples for the winter "Five Minute" are obtained in slices, fresh in taste, you can make mashed potatoes or enjoy them in their natural form. Store in a dark place.

Apples for the winter in jars without sterilization - a simple and quick recipe

How to cook apples for the winter in jars without sterilization quickly and without hassle? You can preserve them whole or cut into pieces.

Ingredients for a quick recipe for cooking apples for the winter in jars without sterilization

• apples - 1 kg;
• water - 1 l;
• sugar - 250-300 g.

Cooking apples for the winter in jars without sterilization according to a simple recipe

1. Make syrup from water and sugar.
2. Fill jars up to shoulder length with apples.
3. Pour syrup into jars with apples to the very top.
4. After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
5. For the third time, the syrup is poured so that it spills over the edge of the jar, after which the jar of apples is rolled up with a sterilized lid, turned over to cool and sent to be stored for the winter.

Storing apples for the winter at home without a cellar and in it

Fruits should be isolated from vegetables, especially potatoes, carrots and celery. Apples contain a large amount of ethylene, which contributes to the germination of these root crops. Apples from such joint storage acquire an unpleasant starchy taste. It’s good if you can allocate a separate room for storing apples for the winter at home.

The maximum acceptable air temperature in the room is about 0°C, the minimum is minus 1°C, and the maximum is plus 5°C. Desirable humidity - from 85 to 90%, maximum - 95%.

The shelf life of autumn varieties of apples is 2 months, winter apples can be stored for 4-7 months.

Apples should be sorted by size and variety.

Ways to store apples for the winter:

• on racks (apples are stacked in one row, without touching each other;
• in wooden boxes or containers;
• in cardboard boxes (it is advisable to strengthen them with adhesive tape so that they do not fall apart).

When laying apples in several rows, you need to make sure that the stalk does not damage the fruit. It is also recommended to shift the rows with cardboard.

Wrapping apples in paper, paper towels or newspaper gives good results.

Another way is to store apples by covering them with sand, sawdust, and hardwood shavings. Sprinkled with dry straw, they are well preserved, but acquire an unpleasant aftertaste.

Now you know how to store apples for the winter, how to make delicious preparations, what are the best recipes, how to make tender apple puree with condensed milk, jam and compote according to the classic recipe, how to prepare the filling for Five Minute pies, how to preserve apples without sugar, without sterilization in jars of different sizes.