Despite the variety of fruit drinks in our stores, homemade compotes have not lost their popularity even today. After all, home-made compotes are cooked without preservatives, which means that they have nothing but good.
Stewed apples in 3 liter jars - the basic principles of preparation
Sweet compote apples are best suited for compote. In this case, the fruit must be ripe. Unripe fruits are tasteless and hard, and overripe simply boil and lose their shape.
Large fruits are taken without damage and wormholes. Fruits are thoroughly washed and peeled. Cut out the core. The pulp is crushed into slices. It is very convenient to do this with the help of a special device, which in one motion divides the fetus into eight parts at once, while removing the core. Small apples canned whole.
Sliced fruit is placed in slightly acidified water and left for half an hour.
It is advisable to blanch the apples before laying for about six minutes, so that they do not lose their shape or darken. The apples are taken out of boiling water and immediately placed in ice water.
Fruits are laid in jars and poured with boiling syrup. Cans are rolled up and cooled, wrapped in an old jacket.
Recipe 1. Stewed apples in 3-liter jars with sterilization
Ingredients
1/3 cans of apples;
granulated sugar - 200 g;
3 g of citric acid.
Cooking method
1. Wash the bottles thoroughly and rinse. We sterilize containers over steam or in the oven.
2. Dissolve citric acid in a liter of cold water. Wash the apples, cut into equal slices and remove the core. Pour the chopped fruit with an acidic solution and leave for half an hour.
3. Boil water at the rate of 2.7 liters per bottle.
4. We take apples out of lemon water and transfer them to jars. Pour boiling water and leave for five minutes. Then pour the water into the pan, add sugar and bring to a boil, stirring constantly.
5. Pour apples in jars in boiling syrup, sterilize the compote in a wide pan for half an hour, and immediately roll the lids. Turn it over, wrap it with a warm blanket and leave it to cool completely.
Recipe 2. Stewed apples in 3-liter jars of wine
Ingredients
apples - three kilograms;
peel of half a lemon;
drinking water - two liters;
cinnamon stick;
sugar - 500 g;
five buds of cloves;
200 ml of dry white wine.
Cooking method
1. Wash the apples under the tap. Cut the fruit into slices and cut the core. This is very convenient to do using a special device that cuts the apple into slices and immediately removes the core.
2. Pour sugar in a liter of water and put the dishes on the fire and bring to a boil. Dip the apples in the syrup and blanch them for seven minutes.
3. Put the blanched apples in a jar, filling it on the shoulders.
4. Filter the syrup, put the lemon peel, clove and cinnamon stick in it. As soon as the syrup begins to boil, pour the wine.
5. Pour apples in boiling syrup, cover with lids and sterilize for half an hour. Then immediately roll up, turn, and cool, wrapping the cans in a warm blanket.
Recipe 3. Concentrated apple compote in 3-liter jars
Ingredients
granulated sugar - 400 g;
drinking water - three liters;
apples - 1/3 cans.
Cooking method
1. Before use, dilute this compote with boiled water at the rate of 1: 1.
2. Wash cans with soda, rinse well and sterilize in the oven or over steam. Boil the covers for five minutes.
3. Pour three liters of drinking water into the pan and place it on the stove. Pour sugar and keep on fire, stirring occasionally, until boiling.
4. Wash the apples, peel, cut into slices and remove the septum with seeds. Dip the fruit in syrup and blanch for three minutes.
5. Remove the apples with a slotted spoon and transfer them to jars. Bring the syrup to a boil again and pour into jars. Immediately roll up the lids and cool, wrapping in a warm cloth.
Recipe 4. Stewed apples in 3-liter jars with rosehip and lemon
Ingredients
apples - 450 g;
lemon - three mugs;
drinking water - 2 l 400 ml;
sugar - a glass;
180 g rosehips.
Cooking method
1. Sort the rosehip, remove the branches and carefully cut the stalks, being careful not to damage the berry. Rinse the fruit thoroughly.
2. Wash and cut the apples into slices. Remove the septum with seeds.
3. Place a pot of water on the stove and bring it to a boil. Dip apple slices into boiling water and blanch over low heat for five minutes.
4. Add the rosehip to the pan and cook for another three minutes.
5. Remove the berries with apples with a slotted spoon and put them in a pre-sterilized jar. Cover with boiled lid.
6. In a saucepan where berries and fruits were boiled, add sugar, add lemon and pour in about 150 ml of water. Cook the syrup from the moment of boiling for three minutes.
7. Pour boiling syrup to the top in jars with rose hips and apples. Seal the jar immediately. Turn over, cover with a warm blanket and leave to cool completely.
Recipe 5. Stewed apples in 3-liter jars with black currant
Ingredients
purified water;
blackcurrant - 400 g;
granulated sugar - 300 g;
apples - 700 g.
Cooking method
1. Remove black currants from twigs, remove leaves and dried inflorescences. Put the berries in a sieve and rinse under the tap.
2. Wash rollware with soda, rinse and sterilize in the oven or over steam.
3. Wash the apples, peel them and cut into slices. Core out. Arrange apples and blackcurrants in glass jars equally.
4. Boil water in the kettle. Pour boiling water over the fruits, let it stand for just a couple of minutes and pour the water into the pan.
5. Pour sugar into water and set on fire. Cook until the dry ingredient has dissolved completely.
6. Pour apples and berries in cans in syrup and immediately roll hermetically with a special key. Turn over the jars, cover with an old jacket and leave to cool for a day.
Recipe 6. Stewed apples in 3-liter jars without sterilization
Ingredients
granulated sugar - a glass;
apples - a kilogram;
purified water.
Cooking method
1. Wash, rinse and dry the cans thoroughly.
2. Peel the apples, cut into approximately equal slices and cut the core. Place the fruit in a bowl and pour lightly salted water so that they do not turn black for half an hour.
3. Remove the apples from the saline solution and put in jars. Pour boiling water over the fruit to the very neck. Then drain the water in one container and put on the stove. As soon as it boils, add sugar and cook for another five minutes.
4. Pour fruit with syrup, cover with lids and let it brew for about five minutes.
5. Again, pour the syrup into one container, add about a glass of drinking water and add a couple of tablespoons of sugar. Keep on fire until boiling.
6. Pour the syrup into the cans again and let stand for a couple of minutes. For the last time, drain the syrup and boil. Pour the boiling syrup into the cans right down to the throat and roll up immediately. Turn over, cover with warm clothes and leave for a day.
Recipe 7. Compote from white filling in 3 liter jars
Ingredients
ten apples;
purified water;
sugar - 300 g.
Cooking method
1. We select ripe fruits, without signs of rot and damage. We take the fruits that freely pass through the neck of the jar. Fruit well washed.
2. Banks with my soda, rinse and sterilize over steam. We boil water in a kettle.
3. Fruits are laid out in jars and pour them with boiling water. Cover with lids. Soak for about five minutes, and pour the water into the pan.
4. Pour sugar into the water and cook, from the moment of boiling, for three minutes. Pour the fruit into the jars with the resulting syrup and immediately spin. Turn over, cover with a blanket and leave for a day.
Recipe 8. Stewed apples in 3-liter jars of cinnamon and oranges
Ingredients
cinnamon stick;
350 g of sugar;
one and a half kilograms of apples;
orange.
Cooking method
1. We pour orange over boiling water. Remove the peel from it, but do not discard it. We sort the orange into slices and remove the films from them. Remove the peel from the peel.
2. Wash the apples, cut into slices and remove the partitions and seeds.
3. We sterilize a clean jar over steam. Put apples in a glass dish mixed with orange slices.
4. Pour boiling water over the contents of the jar, cover with a lid and wrap it with a towel so that the heat remains as long as possible. We stand for half an hour.
5. Pour water from a can into a clean pan, add sugar, put a stick of cinnamon and add 100 ml of drinking water. Cook the syrup from the moment of boiling for a minute.
6. Pour boiling syrup fruits with orange. Immediately twist the jar with a lid, turn it over and cover it with warm things. Cool for a day.
Stewed apples in 3-liter jars - tips and tricks
- Do not mix apples of different varieties in one jar.
- Roll small apples whole.
- Before laying apples in jars, pour boiling water over them and leave for five minutes. Subsequently, use this water to make syrup.
- Make a compote of sweet and sour apples.
- Do not take for the compote overripe or fallen fruits.
