Apples for the winter - Recipes. Winter preparations from apples

Why cover apples for the winter?

When summer ends, autumn comes, and the time for apples begins in all gardens. Today on store shelves there is a huge variety of fruits from other warm countries, but unlike our own - homemade and local apples - they are not as healthy and tasty.

In autumn, apples fall to the ground, trees bend from the weight of the fruits, which can be useful for twisting compotes, jams or syrups with pieces of fruit. Apples are a very healthy product; they are rich in vitamins and nutrients that are so lacking in winter and early spring. Compotes and simply closed apples in jars will be an excellent addition to the table in the form of dessert, will decorate any cold evening and are perfect for tea drinking.

Canned apples have a special aroma that develops after several months spent in a jar with syrup. There are many ways to roll apples: whole, in pieces, in syrup with nuts, with the addition of other fruits - each of which has a unique taste. Even the smallest children will enjoy eating compote or apple slices.

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

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

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

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

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

Prepare syrup from water and sugar.
Fill the jars up to the shoulders with apples.
Fill jars of apples with syrup to the very top.
After 3 minutes, drain the syrup, boil it and pour over the apples again. This needs to be done three times.
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 until it cools and stored for the winter.

Principles of preparing apples for the winter

If you follow a few simple rules, it will be much easier to prepare fruits; they will come out tastier and fresher:

For canning, it is necessary to use only fresh, elastic and hard fruits, because under the influence of cooking and syrup they will soften.
The fruits must first be carefully sorted, damaged units removed, dried and cut in half, and the core removed.
In sweet syrup for pouring apples, the sugar content should not exceed eighty percent, otherwise the fruits may become candied.
For preservation, use only glass jars that have been previously sterilized along with their lids. Sterilization can be carried out in an oven at one hundred degrees or boiled for an hour.
It is also advisable to treat all cutlery that you will have to work with during the preservation process so that possible microbes do not get into the closed apples, because they may deteriorate or swell.
You should only store jars in a cool, dark place, as exposure to sunlight or warm air will start the fermentation process in the jar.

Classic recipe for cinnamon apple slices

The recipe will require the following products:

0.5 kg of fresh apples;
0.3 kg granulated sugar;
a cinnamon stick or a few pinches of ground spice to taste;
1 teaspoon of citric acid;
2 tbsp. clean boiled water.

Step-by-step preparation:

All fruits need to be washed, damaged ones removed, dried on a paper towel, then the seeds removed and cut into slices.
Heat all the water specified in the recipe, add sugar and cook for ten minutes until the crystals dissolve and the syrup begins to thicken. Two half-liter jars will be enough to spin this amount of fruit.
Place a cinnamon stick or sprinkle spice powder on the bottom of the container, then add apple slices. Syrup is poured on top so that it reaches the neck of the jar and citric acid is sprinkled on top.
Containers of fruit are pasteurized in boiling water for ten minutes, after which they are closed with tin lids and placed upside down under a warm blanket to cool.
After two days, the apples will have completely cooled down and can be stored in a cool place until winter.

Apple compote for the winter for 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. It is better to take fruits for making compote that are sweet and sour, ripe, but not overripe. They should be large and without defects.

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

Water
Sugar
apples

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

Large apples are washed thoroughly, the skin is peeled off, and the core is removed. The peeled fruits are cut into slices. For these purposes, you can use a special device. Small fruits can be preserved whole. The delicate skin does not need to be removed.
Apples prepared for compote are placed in cold water, slightly acidified or salted. You cannot keep apples in water for more than half an hour.
Before being sent to jars, apples are blanched for 6-7 minutes and then cooled in ice water.
There is no need to pour out the water in which the apples were blanched; syrup is prepared with it.
The jars are thoroughly washed, scalded with boiling water and dried or sterilized in boiling water or in the oven.
Apples are placed in jars up to the shoulders and filled with hot syrup of 25-30% concentration (0.25-0.3 kg of sugar per 1 liter of water).
The jars are covered with lids and placed for sterilization: for 15-20 minutes 0.5 liters of jars, 20-25 - 1 liter, 30-35 minutes - 2 and 3 liters.
You can roll up the jars without sterilization by pouring hot syrup over the apples 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.
The jars are sealed with sterile lids using a seaming key.

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

A simple recipe without adding spices

Ingredients for cooking:

2 kg whole apples;
0.8 kg sugar;
2 liters of boiled water;
2 tbsp. spoons of lemon juice.

The first step is to rinse the fruit and let it drain, divide each apple in half and remove the core, then cut into slices half a centimeter thick. Next, pour water into a saucepan, heat until boiling and add sugar and lemon juice. The syrup should simmer for fifteen minutes to thicken.

Then the fruit slices are dipped into the hot mixture, the contents of the pan are stirred and boiled for a couple of minutes over low heat. Then they transfer the hot apples into sterilized jars using a slotted spoon, which has previously been scalded with boiling water, after which they put the syrup back on the stove and bring to a boil.

Now fill the jars with apples with syrup so that it reaches the top of the container, and roll them up with tin lids. Each jar is inverted and cooled before being stored in a cool, dark place for many months.

Apple desserts - Recipes

Apple desserts are easy to prepare and always bring smiles to the faces of your family. They can be served on their own or as a filling for pies, pies and other dishes. So, what recipes for apple desserts will we see now:

Let's see how to make applesauce at home;
Let's learn how to make apple jam;
Let's see how to make marmalade from apples.

Let's get started!

How to make applesauce at home

Applesauce is beneficial for both children and adults. And if you have children or just love apples, then you definitely need to know how to make applesauce at home. Applesauce consists of apples (1 kg), sugar (1.5 cups) and water (2-4 cups).

Wash, peel and cut the apples into large cubes;
Mix sugar and water in a saucepan and add apple pieces;
Bring to a boil and simmer over low heat for 20 minutes, using a masher to puree;
Roll up the puree and store in a cool, dark place.

It's always good to know how to make applesauce at home.

We looked at how to make applesauce at home

How to make apple jam

Apple jam is very tasty. Therefore, it is important for every housewife to know how to make apple jam. Apple jam also requires only apples, sugar and water. However, unlike applesauce, you need to cook until the mixture turns into a thick mass.

Pour the cut apples into a saucepan with water to prevent them from burning and cook;
We rub the brew through a sieve, but not a fine one, and add sugar, depending on the resulting volume;
Cook until thickened, roll up.

Ready! We looked at how to make apple jam. You can also see how to make sea buckthorn or cherry jam.

We saw how to make apple jam

How to make apple marmalade

So, few people do this. However, let's now see how to make apple marmalade. The same ingredients are used for apple marmalade.

Cover the cut apples with sugar, place in water and bring to a boil;
Cook for 15-20 minutes, removing the foam;
Turn off the heat when we see the jam (the spoon leaves wavy grooves on it);
Grease a baking dish with butter and place the apple mixture on it;
Place in the oven at 50-60 C for 24 hours;
Take out the finished marmalade and cut it into pieces of the desired shape.

Here you can also show your imagination and roll the pieces in sesame seeds, coconut flakes, or even make candies like Turkish delight. Therefore, you now know how to make apple marmalade.

Here's how to make apple marmalade

Flavored apples with the addition of saffron

The recipe will require the following ingredients:

1 kg of green apples;
1/4 teaspoon saffron;
0.3 kg granulated sugar;
0.75 liters of boiled water.

First of all, pour water into the saucepan and boil it, then add sugar and stir so that it does not stick to the bottom of the container. Add saffron to the hot syrup, stir and bring to a boil again, after which the liquid is boiled for no more than ten minutes until the sugar is completely dissolved and the syrup becomes amber in color.

From clean and selected apples, the core is cut out, the seeds are removed and the fruit is cut into slices at your discretion. Then the pieces of apples are dipped into boiling syrup and stirred carefully so as not to damage the pulp of the fruit. Boil the pieces in syrup for about fifteen minutes so that the apples do not have time to boil and turn into mush.

Next, the mass with fruit and syrup is poured into sterilized jars and sealed with lids. For the first two days they are stored upside down under a blanket, then they are put away in a cellar, garage or refrigerator for further use.

Recipe for spiced apples in syrup

For one half-liter jar you need to take:

0.3 kilograms of sour fruits;
a pea of allspice and a few cloves;
0.2 kilograms of sugar;
two tablespoons of ground cinnamon;
a whisper of vanillin;
one and a half glasses of water.

The first step is to wash the apples and cut them into slices. Place cloves and allspice at the bottom of a clean jar, then place the fruit on top. At this time, boil water and pour it into jars, cover with lids and leave for half an hour. Then pour the water from the container into the pan and bring to a boil.

Next, add sugar and vanilla with cinnamon, mix and cook the syrup for about ten minutes. Fill the container with apple slices with syrup and screw on the lids. Leave the jars to cool upside down, then put the preserves away until winter in a dark and cool place.

Preserving apples with peppers

The recipe for such seaming does not require special skills or expensive ingredients. The products include: - 1 kg of bell pepper; - 0.5 kg of apples; - 5 cloves of garlic; - 7 tablespoons of sugar; - 3 tablespoons of salt; - 30 ml vinegar. First, prepare the brine. Salt, sugar and vinegar are diluted in 1 liter of water. Then chopped peppers and apples, as well as garlic cloves, are placed in clean jars. Everything is filled with hot brine. Jars should be sterilized for 7 minutes. Peppers with apples, canned according to this recipe, are suitable for consumption for 2 years.

Apples in syrup with currants

To prepare you will need the following products:

1 kg apples;
1 liter of currant juice;
0.5 kg granulated sugar.

First, clean apples are cut into slices and loaded into clean glass jars. At this time, currant juice is brought to a boil, sugar is added and simmered over low heat until all sugar crystals dissolve. When the syrup from the juice is ready, pour it over the apple slices in jars and cover with lids.

Next, you need to send the containers for sterilization in boiling water, then roll up the lids and store them upside down under a blanket to cool for a couple of days, and then into a dark and cold room until winter.

Canning whole apples

Fruits in winter are especially valuable for the human body, since at this time of year they are difficult to find fresh on the market, and imported ones are sold at a very high price. Whole canned apples are very popular all over the world. The dish contains one secret ingredient - vinegar. It is recommended to use apple, as it has a slight sour-sweet taste. For flavor, many housewives add various spices to the preparation, but not all compote lovers like this.

In addition to the fruit itself, the ingredients for canning whole apples include sugar and vinegar. It is important to be guided by a certain proportion. For 1 kg of apples: - 400 g of sugar; - 300 ml vinegar. First you need to wash the fruit under cold water and remove the tails. Add sugar and vinegar to a saucepan with water. The mixture is simmered over low heat until it turns into a homogeneous liquid mass. It is important to stir it constantly. Now you can transfer the apples into the prepared syrup, after piercing them with a fork so that the peel does not burst during cooking. Keep on fire until the fruit begins to soften. Then the apples are carefully transferred to jars and filled with strained hot syrup. Now all that remains is to carry out the seaming process. Whole canned apples can be stored for up to 1 year. If the water in the jar has not changed color, you can leave it rolled up for a few more months.

Apple slices in vanilla syrup

Ingredients needed to seal one half liter jar:

five small apples of the same size;
0.4 kg sugar;
a pinch of vanillin, salt;
0.75 l of water;
a pinch of citric acid.

Step-by-step preparation:

The fruits are washed, cleaned of dirt and cut into small slices, after removing the core.
The jars are sterilized in an oven at one hundred degrees or boiled in boiling water for an hour, after which they are cooled at room temperature. The lids are sterilized in boiling water for fifteen minutes.
Next, put the apple slices in jars, pour boiling water over them and leave for fifteen minutes, after which the water is poured into a saucepan, sugar and vanillin are added.
Citric acid is diluted in a glass with two tablespoons of hot water, then poured into hot syrup.
Fill jars with apple pieces with hot syrup, roll up the lids and turn over to cool further. Store pickled fruits in jars only in the cellar, refrigerator or garage, where there is no light and it is cool.

Secrets of cooking apples in syrup

In the process of canning apples, some rules are followed and secrets are taken into account:

Apples should not be crushed too much, because during the cooking and canning process they will lose their shape and turn into puree.
It is best to take slightly unripe and strong fruits so that they do not fall apart under the influence of temperature.
To prevent apples from darkening during cooking, they can be kept in a one percent vinegar solution for twenty minutes.
When pouring fruit, the temperature of the liquid should be at least seventy degrees.
Preservation can be stored on an insulated and closed balcony, but should be used only before the onset of warm weather.

Whole apples in sweet filling

This recipe for storing fruits in jars for the winter does not require long-term processing, which allows you to preserve the maximum amount of nutrients. It is only important to select dense, elastic and ripe apples so that they are not spoiled. To prepare whole apples in syrup, you will need the following ingredients: 1.5 kilograms of apples, one liter of water; 300 grams of sugar.

Wash the apples and sort them into clean and sterilized jars. You need to put a container of water on the fire, gradually pour sugar into it and bring to a boil, boil for ten minutes to get a thick syrup. Pour the hot liquid into jars of apples, close the lids and wait five minutes, then drain the syrup and boil a second time.

Then fill the container with the fruits again with boiling liquid, roll up the lids and store in a dark and cool room so that the apples can soak in the sugar syrup. Canning in this way allows you to preserve the fruit in its entirety.

These apples can be preserved and used in pieces or whole in sugar syrup in various dishes, desserts or sauces. Apples turn out very juicy, sweet and aromatic if you add the following spices: cinnamon, saffron, vanillin, cloves and others.

Pies, pies, soufflés, as well as a large number of other sweets can be easily prepared using home-canned fruits. They are perfect for any home tea party on a winter evening with your family. The calorie content of such a delicacy is quite low: 450 kcal per hundred grams of product. Bon appetit!

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

With a good harvest of apples, the question arises of storing them at home in winter. If you follow the rules, apples retain their freshness throughout the winter and will be a good vitamin aid for spring vitamin deficiency.

The first rule is to carefully collect apples along with the stem, avoid dents and other defects on the fruit, and preserve a natural coating on their surface.

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

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

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

Apples must be sorted by size and variety.