It is unlikely that you will immediately eat the harvested apple harvest. Try to make preparations for the winter out of them - amber jam, tender jam, aromatic sauce or healthy chips.

Not all varieties of apples can be stored even before winter. Therefore, the best option is to make apple stocks in advance. There are a lot of recipes for delicious and simple apple preparations - preserves, jams, jam, marmalade. And if there is no time to make jam, apples can be frozen or dried. Check out our selection of the easiest apple recipes and cook something delicious for the winter.

Apple jam

For jam, it is better to take apples of sour varieties, like Antonovka.

You will need : 1 kg of apples, take 1 kg of sugar, 300 ml of water, 2 g of citric acid.

Cooking. Wash the apples, peel them, cut into wedges and place in a deep bowl with acidified citric acid water. This will prevent the apples from darkening. After half an hour, drain the acidified water, put the apples in a saucepan, cover with clean water and cook over low heat, stirring occasionally, for 10-15 minutes, until they become soft. Add some more water if necessary. Remove apples from heat, add sugar and stir well to dissolve completely. Put the jam on the fire again, bring to a boil and cook for another 30 minutes. Put the finished jam in sterilized jars and roll up.

Homemade apple jam

Natural homemade apple jam is much tastier and healthier than store-bought jam.

You will need : apples and sugar to taste.

Cooking. First, peel the apples, cut into slices and cook until soft. Then rub them through a sieve. Pour the resulting puree into a saucepan, add sugar (approximately 150 g per 1 cup of applesauce). Simmer over low heat, stirring frequently, until the jam thickens. Arrange the finished jam in clean jars, let it cool completely and close with plastic lids. Store the puree in the refrigerator.

Apple pie filling

You can make a magical "dressing" from apples, which in winter will become an excellent filling for pies and pies. With such a preparation, you will more often delight your household with aromatic pastries.

You will need : 4 cups peeled and chopped apples, 2 tbsp. lemon juice, 1/2 cup sugar, 3 tbsp. cornstarch, 1/4 tsp nutmeg, 1 tsp. ground cinnamon, 1 cup warm water.

Cooking. Place the apple pieces in a bowl, add 3/4 cup water, lemon juice and stir. In a saucepan, stir in cornstarch and 1/4 cup water. Add cinnamon, sugar and nutmeg. Transfer the apples to a starchy mass and cook over low heat until tender. Let cool and place in jars.

Apple pastila

Homemade apple candy is a delicious and healthy dessert. It is better to use sour apples for its preparation.

You will need : 4.5 kg of apples and 4 kg of sugar (less, to taste).

Cooking. First, bake the apples in the oven by simply spreading them out on a baking sheet. Finished apples will darken and crack slightly. Then rub them through a sieve, remove the skin and core with seeds. Add sugar to the resulting puree and cook, stirring constantly, until medium thick. Pour the thick applesauce evenly into a deep baking sheet, place in the oven at 70 ° C and bake the pastille for about 12 hours. Cool the finished marshmallow well and cut into slices, sprinkle with powdered sugar.

Pickled apples

Pickled apples are a very sophisticated dish. They are delicious not only on their own, but also as an addition to meat dishes.

You will need : 6 kg of large apples, 2.5 l of water, 1 kg of sugar, 500 ml of 6% vinegar and spices (cloves, cinnamon, coriander).

Cooking. Wash the apples, core with seeds and cut into wedges. Put in cold salted water (at the rate of 10 g of salt per 1 liter of water) for half an hour. Then drain the salt water and immediately immerse all the slices in boiling water for 2-3 minutes. Remove the blanched apple slices from the boiling water with a slotted spoon and chill. And make a marinade from this water: add sugar, pour in vinegar and stir well to dissolve the sugar grains. Place in prepared jars, then put apple slices, fill with marinade, cover jars with lids, sterilize for half an hour and roll up.

Frozen apples

If you don't have time to process apples in season, you can freeze them and use them later, for pies, smoothies or sauces.

You will need: apples, water and salt.

Cooking. So that apples do not lose their pleasant color, they need to be held in salt water. For 4 glasses of water, take 1 tablespoon. salt and stir well until dissolved. You need to take enough water to completely cover the apples. So, peel the apples, remove the core and cut into slices. Put everything in a deep container of salt water and leave it there for half an hour. Then drain the water, let the leftovers drain, put the apples in plastic bags. Don't forget to label your packages! Freeze. Use as needed, after defrosting the apples.

Spicy apple sauce

This sauce can be added to desserts, served with pancakes or pancakes. All you need to make it are apples and cinnamon.

You will need : 9 medium apples, 1/2 cup water, 1/2 tsp. cinnamon. You can also add a pinch of nutmeg or other spices if desired.

Cooking. Peel the apples, cut the core, cut into cubes and put in a slow cooker (or slow cooker), add spices. Cook for 2-4 hours, depending on the power and the selected program. Then beat the apples with a blender until smooth and smooth. Store in the refrigerator.

Apple chips

This is a great snack for kids.

You will need: 4 apples, 1-2 tsp ground cinnamon, 1-2 tsp. sugar (optional).

Cooking. Preheat oven to 100 ° C. Cut the apples into thin slices, put them in a deep bowl, sprinkle with cinnamon, sugar and stir gently.
Line a baking sheet with parchment paper and arrange the apples in one layer on it. Bake for 2-3 hours until the chips are dry. Let them cool completely and place in an airtight container.

Use apples to cook whatever your imagination allows, and share your culinary inventions on our forum and on social networks.

The harvested apple cannot be eaten in a few days. Moreover, not all varieties of apples can be stored until deep winter. That is why most people prefer to make various preparations - jam, jam, compotes, healthy chips, marmalade and much more. And if there is no time for long-term cooking of sweet desserts, then apple slices can be frozen or canned in the form of juice or compote. Do not waste a long time looking for an answer to the question of what to cook from apples for the winter, but see a selection of the best recipes.

Simple blank options

Apples are such a valuable fruit that most housewives tend to prepare it in many variations. But not everyone has time for canning. Simple recipes for apple preparations for the winter help to quickly and tasty diversify a person's winter diet.

This dish has been familiar from childhood. It is very tasty and aromatic. Therefore, be sure to try to prepare a few jars of apples and enjoy the winter, remembering summer days.

Products:

• apple fruits - 3 kg;
• granulated sugar - 60 g;
• table salt - 30 g;
• rye flour - 25 g;
• currant leaves - 8 pcs.;
• filtered water - 2.6 liters;
• cherry leaves - 7 pcs.

1. Apples for this dish should be chosen from autumn or winter varieties with a dense structure. They need to be thoroughly rinsed, put in a convenient container and filled with cold, filtered liquid.
2. The container in which urination will occur should be thoroughly washed with soap and boiled water. Spread the washed cherry and currant leaves evenly on the bottom.
3. On top of them, it is required to distribute the apples with the stalks to the top. Then a layer of leaves and several rows of apples are placed, similarly filling the container to the top. The final layer must necessarily consist of fragrant leaves.
4. Let's move on to preparing the filling. To do this, dissolve flour in a separate container in warm, boiled water. Then add salt, granulated sugar and mix well. Cover and leave on the kitchen counter for a few minutes. Stir again and pour over the apples.
5. Put a wooden board on top of the fruits, and a heavy load on it. Remove in a cool place and observe the content of the fill for 3-4 days. It needs to be refilled as necessary. Do not forget to remove the resulting foam from the surface, otherwise the finished fruit will taste a little bitter. The apple harvest is ready for consumption in 30 days, they can be left for the winter or served immediately.

If you want to cook something unusual, then we suggest considering a recipe for such an apple dish for the winter, like a delicious marshmallow made in the oven. The delicacy will appeal not only to adults, but also to children. The dessert turns out to be much tastier than in the store.

Products:

• apples - 1.5 kg;
• filtered water - 300 ml;
• granulated sugar - 150 g;
• sunflower oil - 30 ml;
• sesame seeds - 10 g;
• mint for decoration;
• sweet syrup.

1. Rinse the apples well, dry and divide into 4 parts. Cut out seeds and partitions unsuitable for food. Put in a saucepan, add the required amount of liquid and granulated sugar. Put on low heat and heat for 10 minutes.
2. Remove from the stove, grind with a blender until puree. If there is no kitchen assistant, then a fine mesh sieve is used instead. Cover and leave on the table to cool.
3. Cover the baking sheet with baking paper, grease it with oil. Spread the mass evenly over the parchment in a thin layer. Preheat the oven to a temperature of 150 degrees, set the baking sheet and open the door. The dessert will stop sticking to your hands, which means the product is completely ready. Before serving, the dish is sprinkled with sesame seeds, poured over with syrup and decorated with mint.
4. For longer storage, the treat is cut into pieces, placed in clean and processed jars, covered with plastic lids and put into the refrigerator.

Apple chutney

Chutney is an Indian sauce, served with the main dish to enhance or emphasize its taste. Seasoning is prepared from various fruits and vegetables. Therefore, we suggest you consider making chutney from apple fruits. The consistency of the sauce is thick, and the taste is spicy and spicy. You can add spices based on your taste preferences. It is allowed to use the workpiece 2 weeks after preparation.

Products:

• apples - 500 g
• raisins - 75 g;
• turnip onions - 60 g;
• rock salt - 1 tsp;
• granulated sugar - 75 g;
• apple cider vinegar - 100 ml;
• filtered water - 30 ml;
• coriander, paprika, cinnamon, mustard seeds, turmeric 5 g each;
• chile - 5 g.

1. Rinse, dry and core the fruit. Cut into medium cubes. Peel the onion head, remove the parts unsuitable for food. Chop similarly to apples.
2. Rinse the raisins in warm, boiled liquid. Combine it with the main ingredient, onions and raisins. Add all prepared spices, salt and granulated sugar. To stir thoroughly.
3. Put the prepared mass in a slow cooker, add apple cider vinegar and filtered water, chopped chili. Set the "Jam / Boil / Stew" mode by time, the sauce is cooked from about 1 to 1.5 hours. You do not need to close the lid, as the seasoning requires regular stirring. Arrange in clean jars, seal and cool.

Pickled appetizer

What to do with apples for the winter quickly? It is enough to pickle the fruits, which are considered a very sophisticated dish. They taste great not only as an independent snack, but also as an additional component to meat, vegetables, cereals.

Products:

• apples - 3 kg;
• filtered water - 1.3 l;
• granulated sugar - 500 g;
• vinegar 6% - 250 ml;
• cloves;
• coriander.

1. Rinse the fruit, cut out the seed box and chop into wedges. Put them in cold salted liquid, for 1 liter of water - 10 g of table salt. The holding time is 30 minutes.
2. Throw the slices onto a sieve, and then immediately lower them into boiling liquid for literally a few minutes. Carefully remove the blanched slices from the boiling water and cool.
3. From the broth in which the slices were blanched, make a marinade. To do this, pour salt, granulated sugar and acid into the liquid. Stir until the free-flowing components dissolve.
4. Rinse the jars with soap and heat in the oven. Put spices on the bottom, then apples and marinade. Cover and sterilize for 30 minutes. Carefully remove, roll up and turn over. After cooling, remove to the cellar.

Apple syrup for the winter

Products:

• apples are sweet, but autumn varieties - 3 kg;
• granulated sugar (per 1 liter of finished juice) - 300 g.

Operating procedure:

1. Rinse fruits thoroughly and dry. Cut into several pieces. Pass through a juicer. Define cheesecloth in a colander and strain the resulting juice into a saucepan. Be sure to measure the amount of juice obtained.
2. Place the container with the contents on the stove, bring to a boil, be sure to remove the foam from the surface. It is important that the contents do not boil for a long time.
3. If small bubbles appear, indicating boiling, remove the pan from heat. Add granulated sugar and mix well until the loose ingredient is completely dissolved.
4. Pour the prepared syrup into clean, sterile jars and sterilize for 15-25 minutes. Roll up hermetically, turn over and cool under a warm blanket. The optimal place for storing conservation is a cellar or refrigerator.

With the specified amount of granulated sugar, the juice has a rich sweet taste. When used, it can be diluted with boiled water to the desired taste.

The best recipes from "Antonovka" apples

The most famous apple tree in Russia is Antonovka. The fruits of this variety are always favorite on the table. We present to your attention golden recipes for blanks from Antonovka for the winter.

Apples, water and granulated sugar are all that is required to create delicious and healthy apple marmalade. It can be used as a dessert and also as a filling for baked goods. The finished dessert does not flow, does not change its shape. The consistency is dense, which allows you to make a delicacy in the form of a variety of figures. Children will appreciate the culinary masterpiece.

Products:

• apples "Antonovka" - 1 kg;
• granulated sugar - 250 g;
• filtered water - 250 ml.

Operating procedure:

1. Rinse the fruit, cut off the skin with a thin layer and remove the seed box. Cut into convenient slices, place in a saucepan, add water and boil until soft.
2. Add granulated sugar and continue boiling over low heat. Spread the finished mass 3-4 cm thick on baking paper, having previously greased it with vegetable oil. Smooth out and leave on the counter to dry.
3. If the preparation involves long-term storage, then the marmalade should be dried in the oven at a temperature of 160-170 degrees to the expected consistency. It is recommended to store it in a glass, hermetically sealed container.

Jam "Antonovka"

According to the recipe, a healthy and tasty viburnum berry is added to the delicacy. The finished dessert will perfectly decorate pancakes, pancakes, pancakes. The recipe for apple jam from Antonovka with viburnum for the winter turns out to be a bright, beautiful shade.

Products:

• apple fruits - 1.2 kg;
• filtered water - 60 ml;
• granulated sugar - 1.2 kg;
• viburnum - 0.5 kg.

The actions are as follows:

1. Juicy, ripe berries need to be sorted out and rinsed thoroughly under water, removing debris. Using a fine mesh sieve, wipe. To make jam, you need 260 ml of viburnum juice with pulp.
2. Rinse the apple fruits, cut out the core and skin in a thin layer. Chop into strips on a grater. Put the fruit mass in an enamel pan, add the liquid according to the recipe. Put on the stove and simmer for a quarter of an hour after boiling. It is important to remember to stir the contents regularly.
3. Add granulated sugar, continue cooking for another 20 minutes. During this time period, the mass should boil down and become thick. Pour in the viburnum juice, boil and simmer for another 5 minutes.
4. Pack up in sterile jars, close tightly. After cooling, remove to a cool place. Based on the specified rate, approximately 1.5 liters of ready-made jam is obtained.

Delicious apple and plum compote

We propose to consider another of the options for tasty preparation from Antonovka for the winter. To enhance the taste and aroma, it is recommended to combine apple fruits with other fruits, for example, plums. The drink acquires a beautiful color and a wonderful aroma with a peculiar sourness. From the specified amount of ingredients, two 3-liter cans will come out.

Products:

• apples "Antonovka" - 0.6 kg;
• plum - 600 g;
• filtered liquid - 2.6-2.8 liters;
• granulated sugar - 540 g;
• citric acid - 1 tsp

Operating procedure:

1. Rinse the plums, divide into 2 equal parts and remove the seeds. Of course, they can not be removed, but in this case, canned compote must be consumed within one year. Rinse the apples, cut into 2 parts and remove the seed box and other unsuitable parts for food. Chop into wedges.
2. For best storage, wash the jars with soap and dry in the oven, and boil the lids for 3-4 minutes. At the bottom of the glass container, first place the apples, then the plums. Therefore, for convenience, it is previously recommended to immediately divide the fruit into 2 cans.
3. In a separate saucepan, bring clean liquid to a boil. Fill the jars, cover and leave on the table for a quarter of an hour. Using a lid with holes, drain the water from the can back into the pot. Pour granulated sugar into it, boil and cook for 2-3 minutes until the grains are completely dissolved.
4. Pour half a teaspoon of citric acid into each jar and pour hot sweet syrup. Cover and immediately roll up with a special key. Turn upside down, cover with a warm blanket and leave in this form until completely cooled. Apple compote and plums are completely ready. It is allowed to store both in the cellar and at room temperature.

Recipes for apples for the winter are all kinds of jams, jam, jelly, confitures, juices, dried fruits, compotes, marmalade, mashed potatoes, jam, pastilles, chips, candied fruits, vinegar, liqueurs, tinctures, adjika, sauces, ketchups, uzvar, as well as all kinds of original snacks that will delight the family during the cold winter months. Before deciding on a recipe and preparing a blank from apples, it is necessary to compare their variety with the requirements of the instructions: sometimes their acidity, sweetness, other taste and degree of softness are important.

The five fastest recipes:

The most acidic varieties are recommended for liqueurs and tinctures, and winter or early winter are more suitable for urinating. Any fruit can be used for drying, even if it has been damaged by falling from an apple tree. With such twists, the economic crisis is not terrible, and the winter will be a joy to the family, because it is not only tasty, but also healthy. Apple juice is a real storehouse of vitamins and minerals needed at any age. Having made strategic supplies, you can always be sure that there will be something delicious for tea in the cellar when unexpected guests appear on the doorstep.

Apple Savior is behind. You can also think about harvesting apples for the winter. Moreover, it is not only their great razor that consoles them. After all, you can cook a lot of all sorts of goodies, no matter how they say that it is difficult and not very tasty. You just need to know the secrets!

The townspeople do not always have the opportunity to keep fresh fruits at home. Therefore, the majority tends to preserve using different approaches. After all, a lot has been said and written about the benefits of apples.

Even toddlers know that an apple is good for you. Alas, they are not always happy about his appearance. And all because of an unsuccessful first acquaintance with these most useful fruits of all existing ones. Either a sour apple caught on the tooth. Either the compote turned out to be tart. Or thickened. But the situation can still be corrected by cooking delicious compotes, mashed potatoes, jellies, preserves and other goodies for the winter.

Frozen apples are ideal. The first and, probably, the most important thing is that the most vitamins are preserved in this form, etc. Second, it is very easy to do. Sorted out, washed and wiped off with a towel, cut into pieces of the desired format (thin, quarters, etc.), put into a bag (then let the air out) or a container and sent to the freezer. Fortunately, modern refrigerators are equipped with spacious dry-freeze refrigerators. In winter, this cut will only have to be thawed at room temperature and consumed as you want. We cook mousses, compotes, make syrups, sauces, bake pies, rolls, casseroles, mashed potatoes and a lot of other goodies.

How to dry apples at home - we do dried blanks correctly

They also retain their usefulness and taste as much as possible with this type of preparation. Usually for these purposes sour and sweet and sour apples such as Antonovka, Borovinka, Alesya, etc. are chosen. Do not be too lazy to cut 10 kg of fruits (where would you store them in such quantities!), And you will get a little over a kilogram in dried form. Even if you do not have a summer cottage (and everything is dried in the country under a canopy in a ventilated place), it doesn’t matter - apples can be prepared in the oven or in a special dryer. Let's sort out the fruits, wash them, clean them of seeds and cores. We cut it in circles and slices 1 cm thick. Take the knife from a stainless steel, so the fruits are not very oxidized. Yes, they can be blanched in saline, but that's another process. Having laid out the apples in one layer, let them dry in the oven (heated to 50 degrees) with the door open. Stir constantly. After an hour, heat the oven to 70 degrees. And at the end - up to 80. That is, it will take 5-6 hours to work. The correct look is like the apples in this photo. And it is better to store dried in glass jars, no more than a year.

How to cook apple compote for the winter - the best apple compote recipes

If there is not enough space in the refrigerator, let's cook from apples! Fragrant and healthy, in winter they will be a salvation.

Recipe 1 ... First, let's cook the syrup - add sugar to taste, depending on the variety and on which compotes you prefer. Cut the fruits peeled from seeds into several parts - the format is at your discretion. We will send them to sterilized glass jars and immediately fill them with boiling syrup. Cover the jars with lids and sterilize them: half-liter - 10 minutes, three-liter - 25 minutes. It must be remembered that the sterilization time for more ripe fruits is reduced.

Recipe 2 ... Heat 3 liters of water, add sugar (to taste) and heat. In the meantime, we will process the apples - cut the peeled ones into halves. Let's put them in a saucepan. As soon as the skin turns yellow, take out the apples and send them to the jars. Then pour boiling water with sugar to the top. Having rolled up, putting the cans upside down.

Cooking apple jam Pyatiminutka - an instant recipe for the winter

• Apples - 1 kg.
• Sugar - 300 gr.

Fill the pieces (1.5-2 cm) without a core and seeds with sugar and set them aside - they will let the juice out within an hour if we mix everything regularly. After the juice appears, send the pan to the stove. Cook over low heat until boiling, not letting the apples burn, and then bring it to readiness on a small fire for 5 minutes. Make sure that the apples boil evenly. Fold in a boiling form in prepared jars and, rolling up the lids, send for storage.

Apple jam recipe at home for the winter

Spread on a roll, in a pie or a roll, it will always be appropriate! Just a little patience and you will always have an apple flavor in winter!

Jam with sugar ... The apples (1-1.5 kg), peeled from the core and seeds, are sent to the pan. Fill them with water (just to cover), we will heat until they become soft. We need to pass them through a sieve while still hot.

Wipe apples through a sieve

Then, mixing this mass with sugar (800-900 gr.), Cook, stirring endlessly and avoiding burning! Cook until the jam is firm. We close it in jars or other dishes, laying it out with parchment. The crust that appears on the jam will prevent it from spoiling. But let's not forget to put more sugar on sour apples.

Jam without sugar ... The actions are similar. Similarly, we will cut apples (1 kg.) Into pieces, pour water (200 gr.), Boil for a quarter of an hour, stirring all the time. After that, we also wipe it with a sieve and boil the resulting mass so that it thickens well. We will spread the jam hot in clean jars and pasteurize, covering them with sterile lids, for 15 minutes - half a liter, 20 - liter each and half an hour - three liter.

Apple jelly for the winter for the whole family!

To make the jelly something different from, say, mashed potatoes, add lemon to it (half without zest). Well, in the meantime, we will cut the peeled fruits, and simmer in water, adding 10 pieces of cloves to it. Cook until soft, then rub it through a sieve in the same way. Put sugar (400 gr. Per 600 gr. Ready-made mass), lemon pulp with juice in the heated puree and let it cook until the sugar dissolves. Cook over high heat. Stir all the time. This is what the finished jelly looks like - it does not stretch with a spoon. Divide the cooled mass into sterile jars.

Recipe for making apples in sugar for the winter

Rinse and clean the sweet and sour fruits (the skin can be left on from ripe tender fruits). Cut into slices (2 cm thick), send them to jars and, sprinkle with sugar, cover with lids. The mass is sterilized in a saucepan with boiling water: a quarter of an hour - half-liter cans, 20-25 minutes. - liter. And then we roll up the lids. How much sugar should I put in? Depends on the volume of the can: 200 gr. will go for half a liter (400 is possible, if sour apples) and up to 400 - for a liter. By the way, apples can be closed without sugar - just pour them three times with boiling water in a bottle, and then spin.

Making apple puree for the winter - a recipe for making apple puree

This can be done with sour varieties. Steam the pieces until softened. Rub it well, put sugar to taste (about one hundred grams per liter jar of mass). Heat the mass to a boil and put it immediately into jars. We will pasteurize for 10-12 minutes in boiling water. You can add pumpkin, citrus zest, etc. to the puree.

Apples in their own juice - I share!

Usually I prepare them from those fruits that I sorted after the main preservation. I cut a kilogram of peeled fruits and immediately sprinkle with sugar (from half a kilogram). When the juice goes, I boil it and immediately send it to sterile jars. I sterilize it, covering it with lids for about 20 minutes, tighten it with a key and leave it in the same water until it cools.

What else can you make from apples?

Many things! Let's say marshmallow. You don't even need to put sugar in it! Pickled apples will also be good in winter - this is an excellent appetizer for meat, vegetables, game, etc. Pickled apples are no less useful, tasty and appropriate. It is also added to sauerkraut during fermentation. The pieces make a gorgeous cake blank. Marmalade cooked in the oven or in a saucepan is delicious. In a word, we choose and prepare!

The secret is that apples, like pears, love to burn in any form when cooking jams, mashed potatoes, etc. To prevent this from happening, you need to cook over low heat and with regular stirring.

Summer is left behind, and here it is - a blessed autumn apple time! When ripe red, green, yellow and sunny-striped ones migrate from trees to baskets, bags and boxes and travel by all conceivable means of transport to our houses and apartments. And when a rare mistress does not grab her head - what to do with this huge mountain of cheeky fruits splashing with ripe juice ?! What to do with them?

What apples will "live" until spring

Of course, half can be laid in the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples, you can make dozens, if not hundreds of different blanks!

Today we will share with you ideas on how best to process the apple harvest and make the most varied and win-win in taste and originality. So which apples will definitely survive until spring?

This is probably the oldest way of harvesting apples for the winter. - an unusually tasty product, they can be eaten "just like that" without any additional processing ... Well, who does not remember the pleasant aromatic acidity of the middle and the crunchy sweetness of the edges of dried apple fruit? But you can cook compote, dessert, and filling for pies from dried apples in winter.

Dried apples

The easiest recipe for peeing apples

For the brine you will need:

• water - 5 l;
• sugar - 200 g;
• salt - 1 tbsp. spoon with a slide.

Recipe:

1. Put black currant and cherry leaves in a 3 liter jar, on them - apples with tails, shifting each layer of fruit with leaves.
2. Pour with brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
3. After the foam that appears has settled, you can close the cans with nylon lids and put them out in the cold. After 2 months, the apples will be fully cooked.

There are many recipes where the taste of apples is "regulated" with the help of rye flour, honey, dry mustard, tarragon. For example, the author of the recipe experiments with herbs every time. Some housewives make pickled apples with cabbage or lingonberries. Do you want an unusual taste? Take a look at the selection.

In the next video, you will see how to cook pickled apples with honey.

3, 4, 5. Puree, jam and marmalade

Puree from apples is a delicate, airy product, which is one of the first in life to be given to a baby of infancy and which will be present in the diet of almost every person until old age.
Mashed potatoes are prepared quickly and easily.

Applesauce

• apples - 2 kg;
• sugar - 150-200 g.

Recipe:

1. Pour apples peeled from the peel and cores with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the variety of apples, the early ones boil faster).
2. As soon as the apples are boiled, put them in a colander and let the water drain.
3. Add sugar to the remaining pulp and cook for 5 minutes, stirring occasionally. The density of the puree can be adjusted with the help of apple broth, which has dripped from the apples.
4. When hot, put in sterilized jars and roll up. Turn over onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.

For baby food, sugar can not be added, then the puree must be pasteurized.

Here's how you can make sugar-free puree:.

If you continue to boil the applesauce, it will thicken and turn into another product -. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Correctly cooked jam is perfectly stored without any sealing, for this sugar it should contain at least 60-65%.

For cooking you will need:

• apples - 1 kg (weight for already peeled apples);
• sugar - 500 -700 g.

Recipe:

1. Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
2. Put hot jam in prepared and heated jars and roll up. To cool, turn over onto lids and wrap.

For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.

Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.

8. Apple compote

are undoubtedly the most popular drinks that are harvested for the winter.

They are prepared in several ways:

• Option 1. In boiling syrup for 2-3 minutes. boiled sliced \u200b\u200bapple slices, placed in sterilized jars and poured with boiling syrup. For a 3 liter jar, add 1-1.5 cups of sugar.

• Option 2... Put prepared apples in jars (whole, halves, slices, plates), on a third of the container, pour boiling water for 5-8 minutes. for warming up. Drain water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar for a 3 liter jar - 200-300 g (to taste).
• Option 3... Place apples in jars, pour warm water and pasteurize at a temperature of + 85 ° С: 1 liter jar - 15 minutes, 3 liters - 30 minutes. You can do it without sugar.

To enrich the taste, red or black currants, black chokeberries, cherries, lemon, cloves, cinnamon, dry white wine or citric acid are added to apple compotes at the tip of a knife.

If available, the juice preparation process is not difficult. Juice is squeezed out of peeled (or even unpeeled) apples, sugar is added (for 1 liter of juice - 2 tablespoons of sugar), the juice is brought to a boil and immediately poured into prepared dishes. The jar or bottle is rolled up and placed under wrapping. This juice can be stored for up to 2 years.

It is rightfully considered the richest source of such trace elements necessary for humans as calcium, sodium, potassium, iron, boron and magnesium. Apple cider vinegar is especially rich in potassium - 200 g of vinegar made from fresh apples contains 240 mg of it. Therefore, for people who strive for a healthy, proper diet, preparing apple cider vinegar for the whole year is just a matter of honor)

For cooking you will need:

• apples - 0.8 kg;
• water - 1 l;
• sugar (honey) - 100 g;
• pressed yeast - 10 g (or dry rye bread 20 g).

Recipe:

1. Grate apples on a coarse grater, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of + 20-30 ° C with occasional stirring with a wooden spoon.
2. Then strain, add more honey or sugar if desired at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
3. Filter the finished vinegar, store in the refrigerator.

11 and 12. Pouring and tincture

No wonder they say that a summer day feeds a year. And in the example with apples - a summer day can not only feed, but also drink. And not only with juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour apple varieties are the most suitable for this purpose, as they are more juicy.

Homemade apple liqueur

For cooking you will need:

• apples - 2.5 kg;
• sugar - 2 kg;
• vodka - 0.5 l;
• water - 8 liters.

Recipe:

1. Fill the jar with cut apple slices (peeled and seeds), pour in water and vodka and put in a warm place (in the sun) for 2 weeks.
2. If at the end of the term all the slices have already risen up and float, strain the fermented liquid through cheesecloth (the sediment will remain on it), add sugar and leave again in a warm place for another two days.
3. Then the jar is transferred to the cold for 10-12 days, after which it is bottled, sealed and kept closed in the cold for at least a month. At the end of this period, the liqueur is ready for use. The total cooking time is up to 45-47 days.

And the next video tells how the apple liqueur is prepared on moonshine:

In the "apple" notebook of the hostess

• Apple jam is considered ready if the fruits themselves have become transparent, and the syrup has begun to be covered with a slightly wrinkled film;
• Apple jam is ready if the hot drop immediately thickens on a cold surface;
• Jam can be considered ready if, when holding a wooden spatula along the bottom of the container, where it is cooked, a "path" is formed, which is slowly filled with the mass;
• If applesauce or jam are made without sugar, then the blanks are necessarily sterilized;
• The most delicious compotes are obtained from sweet and sour apples, for the preparation of alcoholic drinks it is better to take sour ones, and for apple cider vinegar - only sweet varieties;
• Sweet apples are more suitable for pickling.

See how many things can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can still be pickled, used to make seasonings for dishes, marshmallows and confiture, jelly and candied fruits ...

And our summer residents also offer their own original recipes. We really hope that our advice will help you find new and interesting ways of harvesting apples for the winter and preserve the entire harvest this year ... and that you will definitely share your secret apple recipes with us)