Compote of whole apples for the winter. Stewed apples for the winter without sterilization

24.09.2019 Meat Dishes

The apple compote in the jars is just amazing!

He is not standing next to the drink that is boiled in a saucepan.

Summer aroma, unique taste, army of vitamins.

It’s time to take care of the drink for the winter!

Stewed apples for the winter - general principles of preparation

Apples are stacked in jars in sliced \u200b\u200bform or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is prepared from whole apples, then small fruits are chosen, often runetki are used. The second main ingredient in the workpiece is sugar.

What can be added to compote:

Other fruits;

Spices

The zest is fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used; citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are treated with steam or any other method. For tight sealing use a special key or screw caps, if the neck of the jar is suitable.

Stewed apples for the winter slices (with citric acid)

The recipe for the simplest apple compote for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. Compote with other fruits and berries is prepared according to the same principle. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg of apples;

250 g of sugar;

1 tsp citric acid.

Cooking

1. Immediately put water on the stove to boil, it will take about 2.5 liters in total, but boil a little more so that there is a supply.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. Grind is not necessary.

3. Put the apple slices in a jar.

4. Pour cool boiling water, cover with a lid. Let the fruits warm for a quarter of an hour.

5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.

6. Add citric acid to the jar.

7. Pour the compote into boiling syrup, roll the lid.

8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Stewed apples for the winter (with whole fruits)

Another compote recipe without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. For one three-liter jar goes from 8 to 10 pieces.

Ingredients

8-10 apples;

2 liters of water;

300 g of sugar.

Cooking

1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.

2. Fold the prepared fruits in a sterile jar of 3 liters. No need to fill the jar with apples above the coat hanger. If the fruits are large, then put not 8 pieces, but less.

3. Pour jars with boiling water, close with nylon covers, cover with a blanket.

4. Leave the jars to cool for 12 hours, longer, but do not hold for more than a day.

5. Drain the water into the pan, leaving the steamed fruits in jars. The liquid will turn yellow during this time, imbued with the aroma of apples.

6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure its purity.

7. Pour apples. Cork jars, hold up with the bottom to cool, covering with a blanket.

Stewed apples for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely last until spring. If it remains, then it will calmly survive until the next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.

Ingredients

300 g of sugar;

600-800 g of small apples;

2.5 liters of water.

Cooking

1. Choose small apples without damage, wormholes, traces of mold and rot. Rinse well, dry.

2. Sterilize a three-liter jar, process the lid for seaming.

3. Put the apples in a jar.

4. Boil the syrup from sugar and water.

5. Fill the jar with apples, cover with a lid, but do not twist.

6. Reposition the jar in a high saucepan with a cloth on the bottom.

7. Pour so much boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of sterilization begins with the moment of boiling water in a pan, not stewed fruit in a jar.

8. Sterilize the applesauce compote for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter banks are enough ten minutes.

Stewed apples for the winter with vanilla (ranetki)

A variant of a very beautiful compote, for which Ranetki are used. Preparing a drink in liter jars, they are stuffed on the shoulders. Calculation of three liter jars, blank with sterilization.

Ingredients

1.5 liters of water;

400 g of sugar;

1 g of natural vanilla;

Ranetki.

Cooking

1. Rinetki wash, remove the ponytails. Pierce each little thing with a toothpick. This technique will save a thin skin on the fetus.

2. Fold the ribbons in sterile jars.

3. Make syrup from prescription water and sugar, do not forget to add vanilla. Boil for two minutes, this is enough.

4. Pour boiling syrup on the ranetki to the very neck. Cover the jars with sterile lids.

5. Transfer to a pan for sterilization. There must be fabric at the bottom so that the glass does not burst in the process.

6. Pour boiling water into the pan.

7. After boiling water in a pan, sterilize the jars for ten minutes.

8. Remove, roll up the covers with a key, leave them to cool completely under the covers and upside down.

Fragrant apple compote for the winter (with grapes)

A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will turn out bright and beautiful.

Ingredients

300 g of apples;

300 g of grapes;

1 tsp lemons;

300 g of sugar;

2.5 liters of water.

Cooking

1. Rinse grapes and apples. Dry it.

2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.

3. Pour everything with boiling water, leave for twenty minutes.

4. Now put a lid with holes on the jar, drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Add citric acid directly to the jar.

7. Pour the future compote into boiling syrup.

8. Immediately roll the cover with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned into its natural position, put away for storage.

Stewed apples for the winter with orange "Fanta in Russian"

Apple compote recipe with orange. To prevent the drink from starting to become bitter during storage, be sure to remove all seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case you need to remove dry acid from the recipe. There will be enough fresh juice from sour citrus.

Ingredients

5-6 apples;

1 orange

1 tsp citric acid;

250 g of sugar.

Cooking

1. Cut apples into slices, put them in a clean jar, pour boiling water over it. Leave for a quarter of an hour.

2. During this time, you need to peel the orange, put the crusts in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.

3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that no seeds fall, let the pulp be.

4. Pour the water from the jar of apples into the pan, put on the stove.

5. Boil orange peels for ten minutes, then remove with a slotted spoon.

6. Add sugar to the pan, boil for a couple of minutes.

7. Add acid to the jar of steamed apples.

8. Pour boiling syrup, cork. Cool down "Russian phantom" also need to be upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is pulverized, it is likely to lay the product of poor quality or synthetic origin.

Ingredients

0.3 cinnamon sticks;

2 cloves;

7-8 small apples;

300 g of sugar;

2.3 liters of water.

Cooking

1. The apples must be washed, dried, processed jar.

2. Pierce each fruit with a toothpick to preserve the integrity of the skin. Fold in a sterile jar.

3. Immediately add cloves and cinnamon, if desired, you can also throw some vanilla or a slice of ginger. The aroma will be amazing.

4. Cook the syrup, fill the prepared filling of the can.

5. Cover, transfer to a pan for sterilization, pour boiling water.

6. Once the water begins to simmer in the pan, detect 15 minutes.

7. After this time, the tank must be carefully removed, with the key rolled up the lid. Cool, store.

From the temperature difference when pouring boiling water, the bank may burst. To prevent this from happening, lower a large spoon inside, but only a clean one.

The syrup did not get into the jar and stayed? Dilute it with water, add some chopped apples, you can throw other fruits, berries, spices. Cook regular compote.

Jars with compote need to be kept under the covers until they cool completely, sometimes it takes two days. In the heat, further sterilization of the drink occurs, which ensures its safety.

Not only berries and fruits can be added to apples. Amazing compotes are obtained with mint leaves or lemon balm.

Sugar is not always clean. That is why it is recommended to boil the syrup for at least three minutes, you can boil for longer. In no case do not use sand from the sugar bowl, which may contain crumbs and other litter.

Apples are good for everyone - they are both tasty and healthy. But the apple season does not last long, and it is unlikely to keep them fresh for at least several months in an ordinary apartment. Therefore, sweet fruits are processed into canned food, for example, you can make a wonderful drink out of them - a delicious apple compote for the winter. Everything is prepared very simply and quickly enough.

You will need:

apples
sugar
glass jars for preservation and lids.

How to cook stewed apples for the winter at home

At home, the compote is closed in glass jars, which are hermetically sealed with a special machine with iron lids.

All dishes should be as clean as possible. To do this, glass jars must be washed with a sponge with a dishwashing detergent, all foam is thoroughly rinsed with water from the tap, and then cool boiling water is poured into the jars, left for several minutes so that the walls and neck are sterilized with steam. The cooled water is poured out, the cans are turned over and put upside down on a clean towel so that the glass is unnecessary liquid.

Iron lids are prepared in the same way as cans: they are washed, poured with boiling water, left in it until they are needed.

Now you need to start preparing apples for preservation. If the fruits in the compote are supposed to be whole, then they should be without wormholes and rotted sides. If slices - then damaged areas need to be cut with a knife.

Apples are washed thoroughly under running water. If you like stewed fruit, which has more fruit than sweet liquid, then apples are cut into large slices.

Sliced \u200b\u200bapples fit tightly into jars to the top. If you put them with a slice down in a circle, then aesthetic pleasure will be added to the pleasant taste.

In a pot or teapot you need to boil water, calculating the volume on the number of cans.

The water must first be filtered, and it is best to cook compote on spring or bottled water.

Prepared jars with apples are poured with boiling water, left for 20 minutes.

Then the water from the cans is again poured into the kettle, sugar is added and stirred at the rate of 1 liter can - 1 cup. If banks of a different volume are used, then increase proportionally.

The proportions of water / sugar can be varied to taste.

The syrup is brought to a boil, then it boils for 2 minutes over low heat, it is poured into banks to the brim.

With a special seaming machine, the cans are closed under iron lids.

They are put on the lid upside down.

The drink is saturated and concentrated, so it is perfectly stored all winter at room temperature. For cooking, it is better to use dense ripe fruits. If you take not ripened, then the compote will not taste very good, and the ripe fruits will boil and the drink will become cloudy.

Cooking time - 1.5 hours

List of ingredients for one 3 liter jar:

apples - 8-10 pcs.;
lemon - 1/3 pcs.;
granulated sugar - 350 g;
water - 1.8-2 liters.

Cooking:

Wash the apples thoroughly and cut them into small pieces. We cut large fruits into 6-8 parts, small into 4 parts. Very small apples can be rolled whole. If the apples are cut into pieces, then be sure to cut the core.

We prepare jars in advance - thoroughly wash and sterilize them over steam or in the oven. My lids and boil for 4-5 minutes. Sliced \u200b\u200bapples are placed in prepared dry cans almost to their shoulders.

Wash the lemon and cut into thin circles. We need no more than one third of a whole lemon. Fresh lemon can be replaced with ready-made citric acid, which will require one incomplete teaspoon.

Pour jars of apples and lemon with boiling water. Cover and leave for 30-40 minutes. During this time, most of the apples are saturated with water and the amount of water in the jar will decrease, so add boiling water to the top and leave it for some more time. We need all the air to come out of the apples, and they are steamed well.

Then, using a special cover with holes, completely drain the water from the can into the pan.

Add sugar to the pan and cook the sugar syrup. Boil it until the sugar dissolves.

Pour apples with hot sugar syrup so that the syrup overflows a bit, so that there is no air left in the jar. We immediately seal it with a cap - you can close it with screw caps or use a seaming key.

Turn the jar upside down and wrap it with a large towel. In this state, leave the compote for 24 hours, after cooling, we put it into storage in a dark place.

Before use, the drink should be diluted with boiled or filtered water.

Stewed apples and pears in a 3 liter jar

From these fruits you can make a wonderful drink for the winter. Delicate, light and very fragrant, such a compote will perfectly quench your thirst and fill the body with vitamins. It is cooked quickly and simply, without additional fruit cooking and sterilization. Most often they use the double pouring method, but if you plan to store the compote at home, in the pantry, then it is better to play it safe and pour the jar three times, in which case the compote from apples and pears will certainly stand all winter.

Cooking time - 65 minutes.

List of ingredients:

apples - 4-5 pcs.;
pears - 3-4 pcs.;
sugar - 350 g;
citric acid - 1/3 tablespoon

How to cook:

Let's start with fruit processing. We thoroughly wash the apples and pears and dry them a little. If the apples are not wormy, then it is enough to cut them into 4-6 parts and cut the core. In worms, we just cut off the whole parts. Homemade fruits can be left with a peel, it is better to remove it from purchased ones.

Pear also cut into 4-6 parts and cut the seeds. Large fruits can be cut into more pieces.

We clean three-liter jars with soda and rinse thoroughly with water. We sterilize for at least 15-20 minutes. When the jars are dry, put chopped fruits in them.

In a large pan, boil about 3 liters of water, we need a little less, but it is better to make a supply. Pour the jars up to the throat with boiling water, cover with lids and do not touch for 40-50 minutes.

Pour the water back into the pan and boil. Add a little boiling water there, so that we definitely have enough for the second bay. The banks are large, it’s not very convenient to work with them and the compote is easy to shed, so we make a reserve for such an unforeseen event. Boil water for stewed fruit for at least 5 minutes.

While the water is boiling, add sugar to the fruit jar.

Then we add a little citric acid, it will give the fruit a beautiful glossy tint.

Re-fill with boiling water, the water should reach the very top and roll up on a turn-key basis. To check the seaming, put the jar on a dry towel upside down, there should not be air bubbles or unnecessary sounds indicating incomplete sealing.

If everything is fine, then wrap the drink well with a warm blanket and leave for a day. Store in a dark, cool place.

Winter apple compote with spices

Whatever the variety of juices and drinks in the store, there is nothing better than a homemade compote! No preservatives, dyes or other harmful substances, only natural fruits and berries.

The prepared drink with spices has a slightly tart taste and an entrancing aroma! As spices, in addition to those listed in the recipe, you can use star anise star, cardamom or nutmeg.

However, they must be used carefully, they can overpower and clog the natural aroma of apples. In addition, with prolonged heating, the pungency of the taste of the same clove intensifies, and the taste decreases. Therefore, spices are best used at the last stage of cooking.

Apples of any kind, even slightly unripe fruits or sour ones, are suitable for a compote with spices. The main thing is that the fruits are dense, overripe apples can boil and lose their shape.

Cooking time - 1.5 days.

Ingredients for one three-liter jar:

apples - 6-8 pcs.;
sugar - 1.5 tbsp .;
citric acid - 1 tsp (without slide);
cinnamon - 1 stick;
cloves - 2 buds;
allspice - 3-4 peas;
dried barberry - 9-12 pcs.

Step by step recipe:

First of all, we will prepare three-liter jars for compote. They should be washed with special care with soda solution and rinsed for a long time under cold running water. Then we sterilize the cans over steam or in the oven for at least 20 minutes. We also process the lids, boil for about 5-7 minutes. It is better to immediately spend some time carefully preparing the dishes than to regret the time spent and spoiled products.

The quality of the spin largely depends on the purity of the fruit, so I wash my apples very well in a little cool water. Cut each apple into 6-8 parts and cut the core.

Pour sliced \u200b\u200bapple slices into a prepared jar. Since we are preparing compote from apples alone, we can put more of them - about half the can.

Fill apples with boiled water and cover with a lid. Leave for 12-14 hours, apples should be steamed well. You can cover the jar with a towel so that the water cools more slowly.

Mistress to the note!

Boil water always in reserve when working with large-volume banks; there is always the possibility of spilling water, especially when overflowing from a pan into a narrow neck of a can.

After this, pour the water into the pan, and add sugar and citric acid to the jar.

In a pan with apple syrup, add spices, dried barberry and a little more boiled water, because some were absorbed by the apples and the jar was no longer full. We put on the stove, bring to a boil and cook for about 5-7 minutes. After that, take out the cinnamon stick and cloves, we no longer need them, and boil for another 2-3 minutes.

Fill the jar with aromatic syrup to the very neck, cover with a lid and roll up turnkey. We immediately turn the jar onto the lid and wrap it with a terry towel. The slower the compote cools, the better the sterilization process.

When the apple compote with spices has cooled, we transfer it to a dark place for storage.

Stewed apples, melons and ginger for the winter

The combination of products creates a new and unusual, but at the same time very bright and interesting taste. The spicy aroma of ginger goes well with fruity notes of breathe and apples, and there is no need to talk about the benefits of these products - such a compote will be an excellent prevention of colds in the cold season.

The main thing is not to overdo it with the ingredients, everything should be in moderation and then a tasty and fragrant compote will delight you all winter!

Cooking time - 40 minutes (not taking into account the time of steaming and cooling the cans)

Ingredients for a three-liter jar:

apples - 4-6 pcs.;
melon - 300 g;
ginger root - 0.7 cm;
sugar - 1.5 cups;
citric acid - 0.5 tsp

How to make a compote of apples with melon:

Peel the melon and cut into medium-sized pieces. Melon is best taken with ripe, but elastic flesh, which does not fall apart from boiled water.

Peel the apples, cut into two parts and cut the core. Cut apples into pieces equal in size to pieces of melon. We do everything quickly so that the apples do not have time to darken.

We prepare three-liter jars in advance - thoroughly wash and sterilize. In the dry cooled cans, lay out the prepared melon and apples. We clean the ginger root and cut into thin plates, for a compote, 2-3 pieces will be enough, in large quantities, ginger will spoil the taste of the whole compote.

We heat the water and pour it into a jar after boiling. Cover with a sterilized lid and leave for a couple of hours. During this time, apples absorb some of the water and you can add more boiling water.

Pour the cooled water into a separate pan.

Add sugar to the pan, mix and put on fire. Cook the syrup for about 5-7 minutes.

Add a little citric acid to the jar, fill everything with boiled water and leave for another 40 minutes. After this, drain the water, boil it and fill the jar for the third time, this time for good.

We cover the jar with the compote of apples, melons and ginger and roll it with a key. Turning the jar with the lid down, immediately wrap it with a warm blanket or blanket. The compote should cool down for at least a day, only after that we remove it for storage in a place convenient for you, only necessarily dry and dark. Great blanks for you!

Stewed apples and plums for the winter

In order to roll compote from apples and plums for the winter you do not need to be an ace in cooking. The drink is very easy to prepare, without sterilization. The recipe is designed for one 3 liter jar.

Prepare the necessary ingredients:

350 grams of apples
150 grams of plums,
sugar to taste (I add to a jar of three liters - 6 tablespoons of sugar or 120 grams),
almost 3 liters of water.

How to cook:

Wash the jar thoroughly with warm water, be sure to add a little soda. You can also use detergent for washing, but in this case, it is very good to rinse the jar. Wash apples and plums. It is not necessary to remove the seeds from the plums, however, if this moment is important for you, then break each berry in half and carefully remove the seeds. Cut the apples into medium-sized slices. It is not necessary to peel them. Put plums in a clean and dry three-liter jar first.

After that put the sliced \u200b\u200bapple slices.

Now, pour sugar directly into the jar.

Pour water into a large pan, bring it to a boil completely. Gently, preferably with a cup, pour water into a jar.

Tighten it immediately with a metal cap. In a day, the compote will acquire a rich and beautiful color, and in a day, apples will settle on the bottom of the can.

I hope you enjoyed my little selection of delicious stewed fruit recipes for the winter. Share this page in your social networks.

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Time for preparing: Not indicated

Grandmother liked cooking jam and jam more, but mom closed stewed fruit and various newfangled sweets. And as soon as the early Antonovka kept up, mom immediately made a delicious drink out of these apples. Just imagine: in the winter you open a jar, quench your thirst with a delicious sweet and sour compote, and then enjoy apples that close completely.

Even now, sometimes I make such a tasty thing for my son, and in winter I give instead of store juice, in which there are more preservatives than natural ingredients. Sonul’s apples are eaten with great pleasure, leaving only tails and seeds. Although the grandmother said that absolutely everything was useful in the apple, and ate it without a trace.

Sometimes I make dessert from such apples: I grate them with mashed blender and serve in plates with ice cream and nuts.

- apple (ripe small) - 5-6 pcs.,

- granulated sugar (white) per 1 can with a capacity of 3 l - 300 g,

We sort out apples: for compote we leave small fruits without damage and wormholes. We wash them well and put them in previously prepared 3-liter jars. Since we will not sterilize the workpiece itself, we will only process the jars: thoroughly rinse them with a soda solution, and then sterilize them over steam for 5-7 minutes. Covers must be boiled for about 5 minutes.

In each jar we put prepared fruits, but no more than 10 pieces, so that they occupy about 2/3 of the volume of the container.

Then fill the apples with boiling water.

So that the jar does not burst from boiling water, I put it on a knife.

After we cover with a lid and leave for a while until it cools completely.

Now we pour the cooled water saturated with apple aroma into the pan and add sugar there based on the number of cans.

Stir to dissolve completely, and boil for a couple of minutes.

Then we fill the jars with hot syrup to the very edge and quickly roll up the boiled metal lids.

Turn the jars upside down - so we check the tightness of the seaming. We wrap it with a blanket in order to preserve heat as much as possible - this is how we ensure long-term storage of the drink in winter.

When the jars have cooled, transfer them to the right place and wait for it to be possible to enjoy the rich taste of the aromatic apple compote.

Pear compote for the winter is also easy to prepare. Bon Appetit!

Compote of whole apples for the winter on a 3-liter jar

The recipe for a delicious fruit blank for the winter is a compote of apples, which are laid in 3-liter jars of whole fruits. A simple and affordable recipe from natural ingredients

Ingredients

Lemon - 1 circle

Lemon juice - from 0.5 lemon

Orange zest - a pinch

The products are designed for a 3-liter jar

118 kcal

Cooking process

In winter, we begin to feel a lack of vitamins. To replenish them, I advise you to prepare for the winter a compote of whole apples. Rich, fragrant! Yes, and apples - a delicious dessert! Such a compote needs to be infused, apples should be nourished with both sugar and the smell of cinnamon.

To make apple compote from whole fresh apples for the winter, we need the products listed.

Wash and sterilize the jar and lid thoroughly. Wash the apples and send to the bank. Pour water to the very top of the neck. And immediately air bubbles come out of the apples, and the apples absorb water.

We put a terry towel on the jar to keep the heat as long as possible.

We put a lid with holes on the jar and pour the water into the pan. Add 100 ml of water, as part of the water the apples absorbed. Add orange zest and sugar to the water. Bring to a boil and dissolve the sugar.

In a jar of apples, add cinnamon powder and a circle of lemon.

Pour apples with syrup and immediately roll the lids. Turn the lid down and wrap it with a blanket.

Compote of whole apples for the winter

A simple proven recipe for making apple compote from whole fresh apples for the winter, step by step with photos.

Compote of whole apples for the winter

Time for preparing: Not indicated

To spin an apple compote from whole apples, you must:

- banks with a volume of 3 liters;

- a special cover for draining boiling water;

- a key for tightening the covers;

- a blanket for wrapping cans with compote;

- water passed through a filter or water from a spring.

To spin the compote, you must use selected apples, i.e. not dented or wormy. To make a compote of whole apples for the winter, thoroughly rinse the fruit with water.

In order for the compote to be saturated with apple flavor, in each apple we make punctures with a fork in two, three places.

Let's prepare cans for compote. I usually roll compotes in three-liter jars. For compotes, I think this is the most suitable option. But if this is a lot for you, you can roll compote in two-liter jars. Banks choose without cracks. And pay special attention to the neck of the jar. It should be smooth and without splinters. If something is found suspicious on the bank, put it aside and do not use it in spins at all. Such a can can be swollen in the best case, in the worst case it can explode right in the cellar. Before sterilization, wash jars with baking soda and rinse thoroughly with cold water.

We sterilize the banks in a proven way. Someone sterilizes on a special metal stand, someone manages to sterilize on tiers from the pressure cooker. By the way, a stand for sterilization can be bought in special stores for household goods. I adapted to sterilize any jars in the microwave. It is quick and does not create intense heat and evaporation. Pour water into a 3-liter jar and lay it on its side directly in the microwave. Turn on the microwave for 7 minutes at maximum power. Drain the remaining water from the can. Boil the lids in water for 3-4 minutes.

We put the apples in a jar.

Pour boiling water into a jar of apples.

Pour boiling water gradually, with a small gap, so that the jar suddenly does not burst from the hot. After 10 minutes, we put a lid with holes on the jar.

We pour the water from the can into the pan and prepare the syrup. To do this, add sugar - 0.5l.

We wait until the syrup boils and pour it again in a jar of apples.

We roll up the jar with compote, using a seaming key.

After spinning the compote, be sure to check for syrup coming out from under the lid. If so, change the cover. Wrap jars of hot compote in a blanket until they cool completely.

Compote of whole apples for the winter: recipe with photo

Be sure to make a compote of whole apples for the winter according to our recipe. Whole fruits look very impressive in jars, the drink itself turns out to be very tasty.

Stewed apples for the winter - we will prepare the summer in jars! Recipes for different stewed apples for the winter with and without sterilization