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

Apple compote for the winter in a 3 liter jar (without sterilization)

But let's start with the classic recipe for apple compote. We can do without sterilizing the finished compote, but the jars themselves still need to be sterilized before cooking to be sure that the lids will not burst during the winter.

Preparation:

For 1 three-liter jar you will need about 800 g of apples and 250 g of sugar.

1. For compote, it is best to use “carrion apples,” that is, apples that have fallen to the ground and received a “pulp bruise.” It will no longer be possible to store such fruits, but you can use them in seaming.

We take these apples, cut them into 4 parts, remove the core with seeds and cut off all suspicious places and wormholes.

We put them in pre-sterilized jars, filling them about halfway.

2. Then carefully fill the jars with boiling water up to the very necks, cover with sterilized lids and leave to steep for 1 hour.

3. We carry out further actions with each can separately. Drain the water from the jar into a saucepan, add 250 g of sugar into it, bring to a boil and cook for 5 minutes.

4. Pour the resulting syrup back into the jar, roll it up, turn it over and cover it with a blanket. We do this procedure with all banks.

5. Wait for the jars to cool completely (about 8 hours) and then store them in a cool place.

Compote from Antonovka. Recipe with photo

Antonovka is one of the most preferred varieties for making delicious compote. These apples are sweet and sour, have a fragrant aroma and give the compote a rich apple taste.

Cut the well-washed apples into slices. Whether or not to peel the peel is your choice, however, the peel contains even more useful substances than the rest of it, so why give them up. Naturally, we remove the core with seeds and damaged areas. Small apples can be used whole in compote; in this case, using a special device, remove the core with seeds, leaving the fruits themselves intact.

If desired, fill the jars with apples a third, half, or to the top (in the last two cases, the compote turns out to be highly concentrated and, when consumed, is diluted with boiled water). In my opinion, compote that does not require adding water is much tastier, so I fill the jars only a third.

If you prepare compote using the double-fill method without sterilization, then you do not need to specifically blanch the apples; this process will be carried out immediately. Fill the jars with apples with boiling water, cover with boiled lids and let stand until warm (10-15 minutes).

Pour the infusion into a saucepan, add two glasses of sugar to each three-liter jar and set to boil. Pour the resulting sugar syrup over the apples and immediately seal the jars.

We put the sealed jars on the lid, cover them with a blanket or something warm and leave them to cool for eight hours.

This procedure replaces sterilization, and the compote is well stored.

Nadezhda Andriyakhina especially for https://varenierecepty.ru/

How to cook compote from whole apples, white filling

The white filling variety is not stored fresh for long, so it is the first candidate for use as jam, marshmallow or compote.

Conveniently, this variety is not large, so it fits entirely into a 3-liter jar without any problems. So it is excellent as a starting material for compote.

Preparation:

1. For one 3 liter jar you will need about 1 kg of apples (depending on size) and one glass of sugar (glass - 200 ml). Since the apples are whole and round, the jar needs to be filled completely with them. Don't worry, there will be enough compote.

Fill a sterilized jar with bulk and pour boiling water up to the neck. Cover with a sterilized lid and leave the apples to “steam” for 15-20 minutes.

Please note that air bubbles will be released during this time. That's how it should be.

2. After 20 minutes, pour the water into the pan, add a glass of sugar and bring the syrup to a boil over medium heat.

3. Pour the syrup back into the jar up to the neck (if there is not enough, add regular boiling water), immediately roll it up and leave it to cool under the blanket upside down for 6-8 hours. Then store it in a cool place.

Antonovka compote for the winter - a supply of vitamins for the whole family

Everyone knows that apples in our area are the most affordable and healthiest fruit. A Christian holiday is dedicated to this miracle of nature - Apple Savior, widely celebrated in Rus' since ancient times. It was believed that by this time (August 19), the apple had absorbed useful substances, absorbing everything tasty and healthy. From this time of year, the preparation of apples for the winter began.

What kind of apple is Antonovka?

The apple contains many useful substances that our body needs so much - antioxidants, pectins and tannins, which allow us to speed up the elimination of everything harmful and unnecessary from our body. Apples are good for both healthy and sick people. It is rich in vitamin C and can raise hemoglobin levels in the blood and strengthen the immune system. This amazing fruit contains almost no calories, so it is ideal for combating excess weight.

So, let's figure out which apples are healthier. In principle, all fruits, from the earliest varieties to winter varieties, have their own merits. But Antonovka apples are considered the most beneficial. They store all the necessary substances until the end of winter. It is believed that Antonovka apple compote can destroy microorganisms in the intestines that cause dysentery. A person who eats more than 2 of these apples a day normalizes cholesterol levels in the liver.

People have long tried to stock up for future use. This was especially true for regions with harsh winters. Winter preparations helped people survive the cold period and cope with spring vitamin deficiency.

Apples can be preserved in several ways. First of all, they can be stored in their natural form, i.e. whole. Only late winter varieties, such as Antonovka, are suitable for this. Apples can also be preserved dried. You can also preserve it in the form of a variety of jams, jellies and compotes. And here it is the best of the varieties. It has a special aroma and sour taste. Antonovka compote for the winter is a very refined and healthy drink. “A piece of summer” - so you can say, looking at a jar of canned compote from these apples.

Preserving compote

There are a lot of apple compote recipes. Surely every housewife will remember how her mother or grandmother once did this. Antonovka compote for the winter can be safely called a magnificent “sunny” drink; its sour taste gives us memories of summer.

Preparing compote

Wash the apples thoroughly and cut into slices. We remove the damaged areas and the core. It is preferable not to trim the skin of apples, since it contains the maximum number of useful substances.

Fill the washed and sterilized jars one-third full with apples. This Antonovka compote for the winter will not be too concentrated. Fill the jars with apples with boiling water and cover with boiled lids. Let the jars sit for 15 minutes until they cool slightly.

After this, pour the water from the apples into the pan. Add sugar at the rate of two glasses of sugar per 3-liter jar. Bring to a boil. Pour boiling syrup over apples. We immediately roll up the jars and turn them over onto the lid, leaving them to cool for several hours. And one more recipe for Antonovka compote for the winter.

You can make a concentrated drink from apples. This recipe differs little from the previous one, only we fill clean sterilized jars with chopped apples almost to the top. And such a drink will require more sugar - on average 2.5 glasses per 3-liter jar. You should know that when consuming such Antonovka compote for the winter, it must be diluted with water.

You can also add, for example, plum. This will give the compote a brighter color and add a piquant taste.

Assorted sour apples with red currants

This recipe has 2 advantages:

• Firstly, currants do not necessarily have to be fresh; frozen ones will work just fine. Even from the store, suddenly it wasn’t my own.
• Secondly, this is a great way to use sour varieties of apples that are not very eaten fresh.

Preparation:

To determine the proportions of the products, we use a simple formula: for 1 three-liter jar you need 300 g of sugar and apples with currants in the proportion of 1 part currants to two parts apples.

Simply put, for 1 apple we take 1 heaped tablespoon of currants.

1. Apples for compote can be prepared in two ways: either use a special tool to remove the core, or cut them into 4 parts and cut out the middle with seeds and bruised areas.

2. Fill pre-sterilized jars a third with prepared apples and red currants and fill them with boiling water to the middle. Cover with sterilized lids and leave to brew for 10-15 minutes.

3. Then pour the water into the pan and set it to boil. Pour 300 g of sugar into the jar itself, cover it again with a lid and wait until the water in the pan boils.

4. Pour the boiled water back into the jar, and then add regular boiling water to fill it to the very top.

During all these actions, the lid with which we either cover the jar or remove it must be placed not on the table, but in a separate pan with boiling water so that it always remains sterilized.

5. Now all that remains is to roll up the lid with a seaming machine and leave the jar to cool upside down under a blanket for 6-8 hours.

Store the cooled jar in a cool place.

How to make apple and pear compote - simple and tasty

A fragrant compote for the winter from pears and apples is very simple to prepare, but it turns out tastier than separately. Moreover, the pear note will prevail. And it will appear the brighter the juicier and more aromatic the pear variety.

Ingredients:

• 500 grams of apples
• 500 grams of pears
• 300 grams of sugar
• Half a teaspoon of citric acid

Preparation:

1. Use dense pears for compote. Soft ones are not suitable because they will turn into puree.
2. Rinse apples and pears. Cut into 4 pieces and remove seeds. Cut the fruit into slices and place in sterile jars. Pour boiling water over and leave for 20 minutes.
3. Pour the boiling water from the jar into a saucepan, add sugar and citric acid. Wait until it boils and simmer, stirring, until the sugar dissolves.
4. Pour the boiling syrup back into the jar and cover with a lid. Wait until the syrup has cooled completely. Pour back into the pan and boil. Pour into a jar and seal with a lid.

Recipe for winter compote with raspberries

The combination of raspberries and apples is one of the most popular. Because it is very tasty and unusual. So be sure to try it.

Preparation:

For this recipe we need 0.5 kg of raspberries, 2 large apples and 200 g of sugar.

1. We sort and wash the raspberries, cut the apples into slices and cut out the core. Place the vegetables in a sterilized jar.

2. Pour boiling water into the jar, cover with a sterilized lid and leave for 15 minutes so that the fruits and berries release their juice.

3. Then pour the syrup into a saucepan, add sugar to it, put it on the fire and bring to a boil so that the sugar dissolves.

4. Pour the boiling syrup back into the jar up to the neck and immediately roll it up with a machine.

After this, turn the jar over, cover it with a blanket and leave it like that until it cools completely. Store the finished compote in a cool place.

Antonovka compote for the winter - recipe with photos

One of the most fragrant apples is the Antonovka variety. If you are lucky enough to purchase it, prepare a light, transparent and at the same time amazingly delicious-smelling compote for the winter.

For long-term storage, choose ripe Antonovka apples without rot or mold. Also, sterilize jars with lids in advance.

The output is two 1 liter cans.

To prepare compote from Antonovka for the winter, take the products according to the list.

Wash the apples, cut them large, into quarters or thin slices, cubes, as you wish. Apples in compote are also tasty and suitable for desserts and pies. Place in sterile jars.

Pour boiling water over, cover (do not twist yet) and steam for 10 minutes.

Pour the hot water into the pan, leaving the apples at the bottom of the jars under the lids. Add sugar to the water and put on fire, boil, cook for a minute or two.

Again pour the sweet liquid into the jars of apples. We seal it tightly, turn it over, and make sure there are no leaks. Wrap in a blanket and cool slowly. Antonovka compote is ready for the winter.

We store the compote in a dark and cool pantry, in the cellar.

During the cold season we enjoy the aromas of summer. Bon appetit!

Apple compote with apricots for a three-liter jar

Another popular recipe. Apricots, unfortunately, do not grow in our latitudes, so we have to use purchased ones. So we don’t prepare such compote in large quantities and are one of the first to finish.

Preparation:

1. Take 3 liter sterilized jars, fill them by a third with apples and apricots and fill them with boiling water up to the neck. Cover with sterilized lids and leave for 10 minutes.

Place the apricots whole, after washing them first. We cut the apples into slices or put them whole if they are not large.

2. Then pour the water into a saucepan, add 8 tablespoons of sugar and bring the syrup to a boil.

8 tablespoons of sugar is for 1 drained jar. If the volume of the pan is enough to drain 2 or 3 cans, then increase the amount of sugar by 2 or 3 times, respectively.

3. As soon as the syrup boils, pour it back into the jars so that they are filled to the very top and roll up their lids. Then we turn the jars over, cover them with a blanket and leave them like that until they cool completely.

Remove the cooled jars and store them in a cool place.

Delicious apple and orange drink recipe

But this is probably the most original recipe in this collection. I don’t know if everyone will like it, so I advise you to first make one jar, try it, and then decide whether you need a supply for the winter.

Preparation:

One 3-liter jar will require 3-4 medium-sized apples and half a large orange. Also take 1 cup (200 ml) of sugar and citric acid on the tip of a knife.

1. Peel and seed the apples and cut into thin slices. Cut the orange into slices.

Place the fruit in a jar and add sugar and citric acid. Pour boiling water over it. We do this carefully, in several steps, so that the jar does not burst.

2. In this recipe, there is no need to drain and re-boil the juice, since we use citric acid, which acts as an additional antiseptic and in this case re-boiling is not required.

Therefore, after filling the jars with boiling water, cover them with sterilized lids and immediately roll them up. Then turn it over and leave it to cool under the blanket.

Store the finished compote in a cool place.

Antonovka compote for the winter

citric acid - 12 g;

granulated sugar - 800 gr;

Antonovka – 4 kg

This year there weren’t many apples, but we had enough Antonovka apples. These juicy fruits with sourness will add immunity and good mood throughout the winter!

The recipe is very quick and simple, so take note!)

This is the kind of amber drink we will get:

Don’t look at the fact that some jars of greenery are the color of the glass.

They were collected from the snow, so the fruits are a little wet and frostbitten.

Place 4 kg in a bowl of water at room temperature.

Well, let’s roll up our compote.

We turn the jars over and wrap them in a blanket, the next day they can be opened and put on the balcony (in the basement, in the garage).

Recipe: Antonovka compote for the winter, The fastest and easiest recipe!

Probably every family loves such a healthy homemade drink as compote. This simple preservation, especially in the summer-autumn period, is done by many housewives. This year there were apples

Source: fotorecept.com

Fragrant Antonov apples become especially tasty in the fall. Their sweet and sour taste and unique aroma have been described more than once in fiction, because Antonovka is rightfully considered one of the most delicious varieties of apples. These apples make amazingly delicious baked goods, simply fantastic jam, apple confiture and, of course, an incomparable compote. We invite you to prepare apple compote for the winter from this wonderful fruit. You should spend a little of your time so that in winter, when you open a jar of this drink, you will remember the generous golden autumn. Apple compote from Antonovka for the winter, the recipe for which we recommend you immediately write down in your culinary notebook, is a very tasty preparation that everyone should make.

- Antonovka apples;

— purified drinking water;

- sterile glass jars and metal lids.

Recipe for making apple compote from Antonovka for the winter:

1. Select apples carefully, use only clean fruits without spoilage or damage.

2. Wash them well and air dry, cut into quarters and remove the seed chambers and contents.

3. Sterilize glass jars with steam for 15-20 minutes (depending on volume). For apple compote from Antonovka, we recommend using three-liter jars, so that one jar is enough for the whole family.

4. Fill the prepared jars one third with chopped apple slices, pour boiling water over them and, covering with sterile metal lids, leave for 15-20 minutes. To prepare the roof, they need to be washed well with baking soda and then boiled for 10 minutes.

5. Then very carefully pour the water from the cans into the pan, add sugar at the rate of 300 g. into a 3-liter jar and bring to a boil. Boil until the granulated sugar is completely dissolved.

6. Pour boiling syrup over the apples in the jars again and immediately roll up with metal lids.

7. Turn jars of Antonovka apple compote upside down for the winter and check the tightness of the closure. Then wrap them in a warm blanket and leave the jars in this position until the workpiece cools to room temperature.

8. It is recommended to store Antonovka apple compote in a cool and dark cellar or basement for no more than three years. But this product will not last more than one season in your storage, believe me. And next year you will again be preparing canned Antonovka compote for the winter.

And be sure to prepare grape compote if you want to include this wonderful drink in your winter menu.

Apple compote from Antonovka for the winter: recipe, Recipes with photos

Detailed recipe for making apple compote from Antonovka. Detailed instructions and beautiful photos.

Source: ej-ka.net

I’ve been planning to cook this apple compote for the winter for so many years that I can’t even count it myself. The first time I saw three-liter jars of compote full of whole apples was at my neighbor Lenka’s. Lunar-golden, seemingly translucent and, probably, so tasty... But I never got the chance to try these apples. No, no, Lenka’s mother, Aunt Sveta, was distinguished by her hospitability: either she would hand over a whole bowl of strawberries, or she would bring a huge bouquet of peonies from the dacha, stick it in her hands and quickly take it to herself so that they wouldn’t return it - but somehow those treasured jars of compote were opened without me. Then years passed. And at the market I saw what seemed to be the same apples. They were sold from barrels. I bought a package, brought it home, tried it - oh, it’s kind of salty! It turned out that these were pickled apples. But those from the compote were definitely sweet. Or rather, sweet and sour, juicy, I would have eaten the whole jar... Well, and further according to the proverb: better late than never. This year I bought three-liter jars, waited for Antonovka to appear on the market and got down to business. The recipe is not at all complicated. I will tell you clearly how to prepare apple compote for the winter in a 3-liter jar, so that you don’t have to do calculations, converting from kilograms to liters and other unpleasant things. I just took the recipe and made it.

Ingredients for a 3 liter jar of compote:

How to make apple compote for the winter

Making compote is very simple. No sterilization required. Processing of apples is minimal. An excellent preparation for those whose apple trees are bursting with apples and there is no way to spend days on end cleaning and slicing the harvest. The apples for the compote will just need to be selected and washed.

Set aside all suspicious fruits, even those with minimal suspicion, to the wormhole. Size also plays a role - the apples should fit freely through the neck of the jar. In the compote they will swell slightly, and if you pushed them into the jar by force, you won’t be able to pull them back out without a fight. Some people beat the core out of apples with a special device. I limited myself to cleaning out the blackened remains of the petals and pulling out the stalks of those apples that managed to do this.

Place the washed apples in clean jars (just in case, I held them upside down over steam for 20 minutes. The maximum amount is 10 apples, the minimum is 8.

Then you need to boil the water. I boil a liter in a ladle, because I am afraid of large vats of boiling water. Again, pouring from a ladle is more convenient. I always pour boiling water carefully, placing a tablespoon in the jar so that the glass does not burst due to temperature changes.

Then cover the jars with lids and leave to cool completely. Some people also wrap jars of compote with a blanket, but I don’t see the point in that. My jars were already cooling down for the whole day - how could it be otherwise in the heat?

Next, the water from the cans will need to be drained into the pan. The water will already have time to turn slightly yellow and acquire the aroma of apples.

Pour sugar into the same pan at the rate of 300 grams per jar. I have 2 cans, so I put 600 grams. Bring the water to a boil, place a ladle with lids on the adjacent burner. I boil them for 5 minutes. In a large saucepan with syrup, the sugar should completely dissolve, then pour the apples again. We pour it strictly under the neck, because the apples will absorb some of the syrup and the compote will already be up to the “hangers”. Immediately roll up the lids using a key. Then we place the jars upside down. After making sure that the compote does not leak, we leave them to cool. Then we put it away for storage. This is how the compote turns out.

Whole apples are soaked in syrup rather slowly, so I don’t recommend trying the compote right away. Wait a month and a half and then open it. And try this pourable apple.

Apple compote for the winter in a 3 liter jar, Easy recipes

Apple compote for the winter in three-liter jars I have been planning to cook this apple compote for the winter for so many years that I can’t even count it myself. For the first time I saw three-liter jars of compote, full

Source: easycookschool.com

In a snowy, frosty winter, we want to feel the warmth of the summer sun and enjoy the generous gifts of nature. And overseas fruits – oranges and pineapples, bananas and tangerines – no longer make us so happy. A wonderful reminder of warm summer days will be apple compote, prepared with your own hands for the winter.

In a snowy, frosty winter, we want to feel the warmth of the summer sun and enjoy the generous gifts of nature. And overseas fruits – oranges and pineapples, bananas and tangerines – no longer make us so happy. A wonderful reminder of warm summer days will be apple compote, prepared with your own hands for the winter.

1 Fruits of paradise - vitamins and more

For the first time in Rus', mention of apple orchards is found in chronicles of the 11th century during the reign of Yaroslav the Wise. Currently, it is one of the most familiar and widespread fruits. Incredibly tasty, juicy, aromatic - both adults and children adore apples.

We recommend that you read

There are a huge variety of varieties - more than 20,000. All of them are classified according to harvest and storage periods. Early ripening (summer) varieties ripen in mid-summer and are stored for up to 1 month, autumn apples are filled with juice in September and pamper us with their taste before the beginning of winter, late varieties reach maturity in mid-autumn, and their taste is most clearly revealed when stored in winter.

A striking example of an autumn-winter variety can be considered Antonovka vulgaris, with its unique aroma and wonderful taste. Even in March, the fruits still retain their beneficial qualities and vitamins. To save as much as possible and preserve a rich harvest, housewives can the fruits, soak them, make dried fruits and make jam. But compote confidently holds the lead in winter preparations.

2 How to preserve apple compote for the winter - proven methods

Compotes (or as they were called in former times - uzvars) have long been considered a festive drink. They were cooked from fruits without adding sugar or honey, poured into wooden barrels and very often served on the table on Christmas Eve. How to prepare a delicious apple compote for the winter?

Today's housewives prefer to preserve apples in glass containers with a volume of 1 to 3 liters. Before you start sealing, the jars should be thoroughly washed, preferably with soda, without adding liquid detergents. Then it is necessary to sterilize them. There can be a variety of methods - in the oven, under a lid with steam, just pour boiling water over it. Next, move the containers onto a clean towel and leave to dry.

At this time, prepare the apples. Wash well, if necessary, peel, remove the core and, depending on the recipe, cut into pieces. To prevent the fruits from darkening in the syrup, you can rinse them in a saline solution (10 g of salt per liter of water) or cover them with a clean towel soaked in a vinegar solution. Don't forget to rinse the apples thoroughly afterwards. Now we place the fruits in containers, filling them no more than 2/3 of the volume. Then pour in hot syrup. There are several ways to preserve compotes.

• Sterilization involves boiling a jar of apples for 15 to 30 minutes, depending on the volume of the jar.
• Pasteurization is carried out at a temperature of 90°C for a longer time (from 30 to 50 minutes). However, it should be noted that due to prolonged heat treatment, the content of nutrients and vitamins in apples decreases, while the costs of time, electricity and gas increase.
• A more economical method would be the hot pour method, when the fruits are poured with boiling water several times (no more than 3 times), left for 5–10 minutes and poured into a container prepared in advance. Then a syrup is prepared based on the resulting uzvar, boiled and poured over the fruit. In this case, canned apple compote will retain the maximum of valuable substances for the winter.

3 Recipes for apple compotes for the winter - good for the whole family

A very aromatic preparation for the winter would be compote from Ranetki - Grushovka or Kitayka. These small sweet and sour fruits with a bitter and tart flavor will add special sophistication to apple compote for the winter. For preservation, we choose ripe, but not overripe fruits, with a dense, glossy skin without flaws. Place the whole thing in jars, leaving the stems behind. Depending on the cooking method, pour syrup immediately and sterilize, or blanch and then fill with syrup. Cover with boiled metal/screw lids, turn over, cover with a warm towel and leave until completely cool.

For a three-liter jar you will need 1 kg of small apples, 400–500 g of sugar for syrup, cloves, cinnamon, mint to taste. The compote will acquire its richest taste in a month and a half.

Compote from Antonovka will preserve the rich mineral composition of apples for you for the whole winter. The cooking method is similar to the previous one. We select dense, large and undamaged fruits. Remove the core, tail and cut into four parts. We fill the jars, pour boiling water, drain and refill them with the already prepared syrup. Screw on the lids and the delicious drink is ready!

I would like to note that the syrup may differ in taste depending on the preferences of the housewife and those around her. The standard recipe is 250 g of sugar per 1 liter of water. The mixture must be boiled. To taste, you can add a cinnamon stick, anise, mint or lemon balm and even citric acid. To give a more saturated color, chokeberries, currants or blue grapes are added to the compote.

Apple compote will be useful for everyone. Potassium, magnesium, iron, calcium and phosphorus, which are part of apples, will make up for the lack of microelements during the cold season and strengthen the immune system. And to ensure that your harvest pleases you with abundance, find out how to properly prune apple trees from year to year.

Apple compote for the winter: making aromatic and tasty preparations Video

Surely every housewife has her own special way to make apple compote for the winter. You should watch the video to understand the basic details of the process.

Source: nasotke.ru

A simple compote from Antonovka has a pleasant sweet and sour taste and a pronounced apple aroma.

1. Core washed apples and cut into slices.
2. Add sugar and citric acid to boiling water, add chopped Antonovka, blanch for 3 minutes.
3. Transfer the apples to sterilized jars and fill with the syrup in which they were blanched.
4. Seal immediately with clean lids.

Choose the ratio of the amount of fruit and syrup in the jar as desired.

How to prepare Antonovka compote with pears and plums for the winter

From a mixture of different fruits, the compote turns out to be a beautiful pink color, with a plum-apple aromatic and original taste.

1. Peel the plums and cut the apples into slices, removing the core. Leave the pears whole, trimming both sides.
2. Place the fruit in a prepared 3-liter jar.
3. Pour boiling water, cover with a clean lid, and leave for 15 minutes.
4. Drain the water from the jar into a saucepan, add sugar and citric acid. Boil for 1 or 2 minutes until the sugar dissolves.
5. Pour hot syrup into a jar of fruit, close the lid and seal.

Wrap the compote in a blanket until it cools.

Pickled apples

Since ancient times in Rus', Antonovka was soaked in barrels. Instead of syrup, as in compote, the fruits were poured with brine, and after fermentation they acquired a great taste. Something similar can be prepared in a city apartment.

1. Prepare the brine. Add a glass of sugar and salt to boiling water. When the brine has cooled, add dry mustard.
2. Place apples in a clean glass or nylon container, sprinkling them with dry currant and cherry leaves.
3. Fill the Antonovka with cold brine, place a wooden circle or plate on top, and press down with a weight.
4. After two or three weeks, the soaked apples will be ready. They definitely need to be put away in the cold. This preparation can be stored in the refrigerator all winter.

For the winter, apples are covered with compote or soaked in brine. Antonovka, a fragrant, sweet and sour apple with green skin, is perfect for these preparation methods.

Antonovka compote for the winter

Antonovka compote for the winter is aromatic and tasty. This variety of apples in Rus' has long been soaked, stored in barrels due to its pleasant apple smell and elastic, sweet and sour pulp.

Source: www.wday.ru

Author: Julia

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