Preparations from summer varieties of apples. What to cook from apples at home for the winter? Recipes for making apples for the winter

Antonovka apples are characterized by a pleasant sweet and sour taste and bright aroma. Ripe fruits have a yellow color and juicy dense pulp. Harvested in mid-September, the crop is quietly stored until the New Year. The product is low in calories 100 gram total 48 kcal, therefore, is widely used for dietary nutrition.

Useful properties of antonovka

Due to the content of acid and other useful elements, apples have high antioxidant properties, increase immunity, and prevent the development of infectious and viral diseases. They have a mild diuretic and laxative effect, help cleanse the intestines from toxins and toxins. Antonovka apple puree is used to prepare fortified baby food.

What can be cooked from apples

Apples can be consumed not only fresh, but also processed. For the winter, tasty preparations are made from Antonovka in the form of:

• jams;
• jams;
• marmalade;
• jam;
• marshmallows;
• compotes and juices.

Ripe apples can be used to make fragrant liqueurs, wine, cider and other spirits. Juicy fruits are used in the preparation of meat, salads, sweet and sour sauces and ketchups. They are the main ingredients in various types of pies, pastries and desserts. Original recipes for dishes from Antonovka are presented on the website with detailed step-by-step cooking instructions and photos.

Of course, it is better to consume natural apples fresh, but if there is no cellar where they can be stored until spring, various delicious apple preparations for the winter come to the aid of housewives. I dedicate this collection of recipes to all the sweet tooth, because most of the presented recipes contain sugar.

Jam, jam, mashed potatoes, ketchup, compote ... and this is not all that can be made from apples.

For preparations, it is best to use summer (White pouring, Antonovka, Glory to the winner), or autumn varieties of apples (Makintosh, Spartak, Pepinka), which are fully ripe and have absorbed all the summer sun.

But if you can’t buy these, nothing bad will happen and the preparations from winter varieties of apples will also turn out delicious.

Dear friends, if you have your favorite and proven recipes for apple blanks, please share in the comments. You can also take a picture of your apple blanks for the winter and attach the photo to the form with comments.

Apple and plum jam

Moderately gelled, picturesquely ruby, with delicate sourness. Assorted apple and plum jam can be a versatile addition to biscuits, bagels, cheeses, cottage cheese and pancakes. Are you intrigued? Then welcome to my kitchen, where I will tell you in detail how to cook apple and plum jam. Recipe with photo.

Apple jam slices "Amber"

Apple jam slices according to this recipe are not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special method of preparation. Such amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays. See recipe with photo.

Apple pie preparation

Preparing fillings for apple pies for the winter can save a lot of time when preparing pastries: all you need to worry about is the dough, and the apples are ready - both peeled and cut! If I’m interested in you, then I’m happy to invite you to my kitchen - I’ll show you how to harvest apples for the winter for pies. Delete the recipe from the photo.

Apple and chokeberry jam

Sweet, with a slight sourness and a characteristic taste of chokeberry (aronia), jam is a real find in the winter, when our body more than ever needs powerful support with vitamins and microelements. Thanks to the chokeberry, this jam turns out to be mega-healing, has a rich color and is great for home tea drinking. See how to cook.

Apple compote for the winter with rose hips and lemon (recipe without sterilization)

Who said that the harvesting season is summer and the beginning of autumn? Even in October-November, you can do home canning and do it quite successfully. For example, at this time I close a very tasty and healthy compote of apples and rose hips. Its recipe is very simple, and compote is always very popular in the winter season. See the recipe.

Apples in grape syrup

At first glance, apple desserts: preserves, jams, marmalade may seem too simple and not very interesting. But this recipe won my heart once and for all. And although the ingredients for it, again, the most banal are needed - apples and grapes, unusual cooking more than pays for it. How to cook apples in grape syrup, see.

If you like classic and proven apple preparations for the winter, then you will 100% love this recipe! How to cook jam from apples for the winter "Soviet" (recipe with step by step photos), I wrote.

Apple jam with lemon wedges

Recipe for apple jam with lemon slices, you can see.

Apple jam for the winter with chocolate "Sweet Tooth Dream"

The recipe for apple jam for the winter with Chocolate "Sweet Tooth Dream", you can see.

Apple compote for the winter with orange (without sterilization)

A very tasty compote for the winter is obtained from apples - moderately sweet, it is usually liked by both adults and children. I also often cook it, but I have one “secret” - I add a few circles of orange to the company with apples. It would seem that this is such a trifle, but it is thanks to it that the usual taste of apple compote begins to play with new colors. Recipe with photo.

Apple jam with cinnamon "Christmas"

You can see how to make Christmas apple jam with cinnamon.

Apple jam with orange "Orange mood"

With the recipe for apple jam with orange "Orange Mood", you can find.

Pear-apple jam with orange "Fruit mix"

The water content in apples, depending on the variety, ranges from 84 to 90 percent, fiber - up to 1.38 percent, sugars (fructose predominates) - 5-15 percent, tannins - 0.025-0.27 percent; there is pectin, proteins, vitamins B1, B2, B6, PP, C, E, carotene, folic acid. Of the minerals present: sodium - 28 mg, potassium - 248 mg, calcium - 16 mg, magnesium - 9 mg, phosphorus - 11 mg, iron - 2.2 mg per 100 g of fruit mass. Compared with other fruits, it can be seen that apples contain a lot of iron, which plays an important role in physiological processes. Apples, due to the content of a large amount of fructose and pectin, are necessary for the normal functioning of the gastrointestinal tract, improving digestion. Malic acid stimulates appetite, promotes better absorption of food.

The most common varieties of apples: from summer - Moscow Grushovka, Melba, Papirovka; from autumn - Velvet, Borovinka, Cinnamon striped, Chinese; from winter - Antonovka, Minskoe, Pepin saffron, Welsey, Jonathan; from late winter - Aurora Crimean, Babushkino, Banana, Belarusian synapse, Boyken.

There are two degrees of ripeness of apples: removable and consumer. Removable, or botanical, maturity occurs with the end of growth. In this case, the apples stop increasing in volume and in most cases are easily separated from the tree. Fruits reach consumer, or edible, maturity when the color, taste and aroma inherent in the variety appear.

In summer varieties, the removable and consumer maturity of apples coincides in time. In autumn and winter varieties, consumer maturity occurs much later: by 15-45 days for autumn varieties and up to 180 days for winter varieties.

Apples of autumn and winter varieties intended for long-term storage are removed when they reach removable maturity. If harvested too early, the fruits of many varieties are sour, not only poorly stored, but also remain coarse, low-juicy, and less colored. A delay in harvesting usually leads to a massive fall of fruits, which are already unsuitable for long-term storage.

The withdrawal period is also set taking into account storage conditions. If the apples are stored in the refrigerator, then they can be removed more mature, if in storage without refrigeration - earlier, i.e., less ripe. Before storing, you need to sort the apples by size, since small fruits can be stored longer than large ones.

The peel of the fruit is the main barrier against the penetration of microbes into the pulp tissue. Therefore, even minor damage - scratches, pressure, punctures, or bruises cause the fruit to rot.

A correctly removed apple should also have a whole stalk.

When choosing a storage temperature, it is necessary to take into account the characteristics of each variety. Thus, the optimal storage temperature for the Pepin saffron variety is from 2 to 1°C, for the Antonovka variety - from 2 to 4°C. Apples can be stored by packing them in polymer bags or films; after 0.5-1 month, a stable gas environment is created in the package (5-7 percent carbon dioxide, 14-16 percent oxygen).

This is how you can store Boyken, Golden Delicious, Pepin Saffron, Welsey and some other varieties. In order for the fruits to be preserved longer, it is necessary to fill the ready-made bags with apples, transfer them to the storage and close them hermetically only after cooling.

You can store apples without a refrigerator, for example, in a frost-free brick cellar, in which the temperature does not rise above 4 ° C. It is better to place apples in small boxes, lining the walls and bottom with paper. To maintain the high quality of the fruit, it is necessary to maintain high humidity by placing water containers. Antonovka new, Babushkino, Ranet champagne, Winner, etc. are better stored in such conditions.

Apples can be harvested in the form of jam, jelly, compotes, marmalade, marshmallows, they can be marinated, soaked.

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.

Taking out a piece and sprinkling each with sugar, quickly put on a baking sheet covered with straw, and put in a heated, but without fire, oven. When the oven has cooled down, turn the candied fruit over to the other side and repeat the operation. Put them in a glass jar, cover with a circle of parchment paper moistened with alcohol, seal with cellophane.

For 15 apples - 500 ml of water, 400 g of sugar; for sprinkling - 2 cups of granulated sugar, orange peel, cinnamon and cloves - to taste.

APPLE CANDIES

Grate apples, add sugar and water to them, cook until a thick puree is formed. After removing it from heat, mix with dried, peeled and cut into small slices of almonds or walnut kernels, finely chopped candied fruit and dried and powdered orange peel. Form balls with wet fingers, dry, sprinkle with sugar, put in a jar, cover with a circle of parchment paper moistened with alcohol, and seal with cellophane.

For 1 kg of apples - 500 g of sugar, 50 g of almonds (or 100 g of walnut kernels), 100 g of candied fruit, 1 teaspoon of orange peel powder.

APPLES IN CURRANT JUICE

Cut the apples in half or quarters, peel and remove the core. Remove the berries of black and red currants or only red currants from the brushes, remove the diseased 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 halfway. Then put the apples in jars so that they are completely immersed in the juice. The juice level should be 1-2 cm below the neck. Pasteurize in boiling water: half-liter jars - 25-30 minutes, liter and two-liter jars - 30-35 minutes.

"CHEESE" APPLE

Wash the apples, cut into pieces, put on the bottom of the pan, pour a little water, put on a slow fire and cook until thickened. Rub the finished mass through a sieve, add cumin, stir, put in a dense, clean cloth and put under oppression for three days. Then get the cheese, grease with vegetable oil and roll in cumin seeds. Store in a cool place. Cheese is easy to use and is an ideal product for baby and diet food, it is perfectly stored.

For 1 kg of weight - 1 tbsp. a spoonful of cumin

APPLE SPICE

Wash the apples, cut the core, chop, put in a saucepan, add a little water and simmer under the lid until they become soft. Rub the hot mass through a sieve and cool. Peel the garlic and pass through a meat grinder, mix it with applesauce, add salt, mustard, vegetable oil and mix. Arrange the finished seasoning in small jars and refrigerate.

1 kg apples, 300 g garlic, 1 tbsp. a spoonful of dry mustard, 100 g of vegetable oil, 5 g of salt.

APPLESAUCE

Peeled and sliced ​​onions and apples, together with raisins and sugar, put in a large saucepan, pour 0.5 cups of water, bring to a boil and cook over low heat, stirring often, until the consistency of thick porridge, add salt, cloves, pepper, vinegar and cook for another 10-20 minutes. Divide the sauce into jars and cover with foil.

1.5 kg of sour apples, 500 g of onions, 5 tbsp. tablespoons of raisins, 500 g of sugar, 1/2 teaspoon of salt, ground cloves and black pepper on the tip of a knife, 0.5 teaspoon of ground red pepper, 1.5 cups of wine or table vinegar.

APPLE VINEGAR

Use overripe apples or carrion, as well as waste left over from the preparation of jam, juice, syrup. Rinse the fruits thoroughly in three waters, crush small and juicy apples, and grind hard ones. Transfer the mass to an enamel bowl with a wide bottom, pour hot water (65-70 ° C) and add sugar. Water should cover the apple mass by 3-4 cm. Put the dishes in a warm place (18-22 ° C), but not in the sun. Stir frequently to keep the surface from drying out. It is even better to cover the mass with a wooden circle, and put a small oppression on top.

After two weeks, strain the liquid through cheesecloth folded in two or three layers, and pour it into large bottles or three-five-liter jars for fermentation, without topping up 5-7 cm to the top. Keep the liquid in such bottles or jars for another two weeks. Carefully pour the finished vinegar, without stirring, into bottles, without adding 3-4 cm to the top. Strain the sediment through a dense cloth.

Cork the bottles with boiled corks, and for long-term storage, fill the corks with paraffin on top, store in the dark at a temperature not lower than 4 ° C and not higher than 20. You can keep bottles of vinegar in the light, after wrapping them in dark paper.

For 1 kg of mass from apples - 50 g of sugar (for sweet varieties), 100 g of sugar (for sour varieties).