Without a doubt, the apple tree is the pride of the garden. She has a place of honor in the galaxy of fruit trees in our region. The pulp of its fruits is rich in fruit sugar, pectin, organic acids, biologically active substances, iron, and a complex of vitamins. There are many recipes for apple blanks for the winter. Useful components of fruits are almost completely preserved in dried fruits, soaked apples and other processed products.
Content:
Read also: Apple compote for the winter - 14 cult recipes! Tasty and healthy (Photo & Video) + Reviews
How to pick apples
It is best to start harvesting in dry weather.Fruits are able to withstand temperatures down to -2 degrees.Fruits that have not been harvested at temperatures below -2 degrees C are not suitable for storage.
covered with dew
Put damaged, beaten, cracked apples in a separate container, otherwise they will infect healthy fruits when they rot. Pluck for storage should be with the stalks, as if unscrewing from the branches.
The harvesting period will be reflected in the future on the degree of keeping quality of fruits in winter.
Do not pick fruits very early, such fruits have not gained the proper amount of sugars, they will be stored poorly, wrinkle early, wither. If you are late and pick the apples too late, that is not good either. Such fruits quickly become loose, wadded, their flesh darkens.
Read also: Sea buckthorn: description, cultivation, useful properties and contraindications, treatment, preparations for the winter - a symphony of benefits and taste! (Photo Video) + Reviews We store the harvest correctly
For a small amount of harvest, cardboard boxes can be used.
- When laying for storage, it is recommended to cool them sharply to a temperature of + 5 ° C.
- Harvest is conveniently stored in wooden boxes.
- Improve the preservation of the fruits of sawdust, wood shavings, sifted dry peat.
Cellar storage
- The peat layer has an antimicrobial effect on the fruits.
- When using sawdust, remember that their moisture content should not exceed 18%
The best storage method is in sawdust boxes.
The more points of contact between the fruits, the less pressure each apple exerts on its neighbor, which in turn increases the integrity of the fruit during storage.
If you store the crop in the cellar, ensure dryness and temperature control in the range of 0 - 5 ° C.
It is contraindicated to place apples next to strongly smelling onions, pine cones, garlic.
Read also: Bulgarian pepper for the winter: 3 ways to store a vitamin record holder and 5 most delicious recipes for blanks
The benefits of apples
People have long considered apples to be medicinal raw materials. They were used for various diseases: anemia, hypovitaminosis, kidney disease, rheumatism. These fruits help cure burns and frostbite.
This product is low in calories, so it is perfect for overweight people.
Pectins, which are rich in apples, bind and remove toxic substances from the body. This product has no contraindications. A large amount of cellulose improves bowel function, normalizes peristalsis.
Phytoncides have a bactericidal effect on the pathological intestinal microflora.
Read also: Dried fruit compote: how and how much should it be cooked? You will find the answer in our article (Photo & Video) + Reviews dried apples
The oldest way of harvesting is to dry them.
- Dried fruits are very tasty and easy to prepare. Absolutely all varieties are suitable for this type of blanks.
- A decoction of dried fruits helps with severe coughs and wheezing
- The tannin contained in the peel reduces the formation of uric acid. The use of dried fruits and decoctions has a beneficial effect on urolithiasis and gout.
- From steamed dried fruits you can make a wonderful filling for pies
- Any variety is suitable for drying, you can take deformed and broken fruits
There are several ways to dry apples:
- in a Russian oven
- outdoors in the shade
- in an electric dryer
- in the oven
So that the color of the dried slices remains close to natural, does not darken, hold the sliced \u200b\u200bfruits in a weak saline solution before drying (1 tablespoon of salt per 2 liters of water).
Read also: If there is cabbage, the table is not empty. Or harvesting pickled cabbage for the winter (13 delicious recipes)
soaked apples
Immediately make a reservation that not all varieties are suitable for this type of workpiece. Most often, autumn varieties or early winter varieties are used. Antonovskie, Pepenka, Calvil, Anise - here is a list of the most preferred varieties for soaking. It is desirable that the fruit be light yellow in color, without spots, defects.
If you know how to ferment cabbage or cucumbers, then you can handle apples too.
Soaked in a barrel
Pickled apple recipe
- In three-liter bottles put a leaf of currant, horseradish
- Pack apples tightly in layers, interspersed with leaves.
- Brine is poured, covered with a towel on top, kept for a week at a temperature of 20 ° C
- After the end of active fermentation, when foam ceases to form, they are closed with tight lids and put into the cellar.
- Served to the table after 60 days
To prepare the brine you will need:
- 4 liters of water
- glass of granulated sugar
- 20 gr salt
During the cooking process, variations on the theme of taste are possible. Try experimenting with malt, buckwheat chalk, cumin, anise. You can add cranberries, cabbage and even tomatoes to apples.
Soaked apples - an old Russian dish
Read also: Apple tree: description of the 25 best varieties with gardeners' reviews about them Puree, jam and marmalade
Applesauce is a very delicate, almost airy product. It is apple puree that is given to children from the first months of life.. Cooking it is very easy and fast.
Apple puree for baby food
For cooking we need:
1. Sweet apples - 1.5 kg
2. Sugar - 200 g
Cooking steps:
- Pour the peeled fruits with cold water so that it does not completely cover them. We put on fire, after boiling, boil for 10 minutes
- We take out the boiled fruits and wipe through a sieve. Put sugar into the resulting porridge-like mixture and mix thoroughly.
- Boil the resulting puree for 5 minutes and pack in sterile half-liter jars. Seal tightly and leave to cool. After cooling to room temperature, lower into the cellar
Jam
In relation to puree, jam will be half as much. Properly prepared jam is well preserved even without sterilization, and it is so dense that it can be cut with a knife. The sugar content in this product reaches 70%.
With prolonged boiling of mashed potatoes, we get jam.
Products for making jam:
1. Peeled apples of sweet varieties - 1 kg
2. Sugar - 900 g
Cooking steps:
- Grind peeled apples in a blender.Boil the resulting mass over low heat without adding sugar for 15 minutes.
- Next, add sugar, mix and boil over low heat until tender.
- We pack the finished jam in half-liter jars and seal hermetically.
Diet jam with low sugar content
- Pass one kilogram of peeled, diced fruits through a meat grinder and put on a small fire
- Boil for a while without sugar in your own juice
- Add 650 g of sugar to the boiling mass and cook for 25 minutes from the start of the boil.
- When the jam has cooled down a bit, pour into jars, close the lids and put in a pot of boiling water for 30 minutes.
Cooking steps:
- Put sugar in the puree and mix thoroughly until completely dissolved. Cook the porridge-like mixture over low heat for 30 - 60 minutes. Do not forget to stir, the product tends to burn
- Arrange the finished jam in sterile half-liter jars. Seal tightly and cool to room temperature. Store in a cool place
Apple marmalade
To make marmalade you will need: 1 kg of ripe apples, 600 gr. Sahara.
- Peel off the skin, remove the core and cut into cubes. We put the chopped fruits in a deep saucepan with a thick bottom.
- Heat over low heat until the apples release their juices. Now hot fruits need to be rubbed through a sieve. Add granulated sugar to the resulting porridge-like mixture, mix and boil until tender over low heat
- Ready hot marmalade is packaged in jars and hermetically sealed
- To obtain layers of marmalade, you can use plastic horizontal molds
Ready marmalade wrapped in sugar
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Apple jam is familiar to everyone since childhood. Each housewife brings a particle of her experience and culinary skills to this recipe. As the variety of varieties is great, so is the assortment of jam.
Jam from Antonovka
We bring to your attention a peculiar recipe for jam with unusual ingredients.
Spicy jam with walnuts
Ingredients for making jam:
- Ripe apples - 1.5 kg
- Chopped nuts - peeled 100 g
- Orange or lime - 1 pc.
- Sugar - 200 g
- Sheet - 2 sheets
- Carnation - 2 pcs
- Allspice - 2 pcs
Cooking steps:
- We chop the fruits into small cubes, add the juice of half a lime and an orange, put granulated sugar, a leaf of laurel cherry. Boil over low heat for 15 minutes.
- Squeeze the juice of the remaining orange and lime into the boiled mixture, take out the cherry bay leaf and add chopped nuts, boil for 20 minutes, stirring occasionally. At the end, add allspice.
The resulting jam has a spicy spicy taste and citrus notes.
Read also: Cooking jelly at home: 20 delicious fruit recipes and blanks for the winter Jam
This product does not require sterilization, it is perfectly stored without hermetic packaging.
- Preparing jam is practically no different from jam.
- The cooking process is not stopped until the mass becomes like jelly.
- The sugar content of properly prepared apple jam is 65%.
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Compote from summer varieties
- Compote must be prepared very carefully, as the fruits can boil soft, losing their shape, falling apart. It is prepared in several ways.
- In one case, sliced \u200b\u200bapples (5 kg) dry a little on a napkin. Transfer them to a container, cover with two kilograms of sugar and let stand for 11 hours.
- Drain the liquid that the fruits let out and heat to 90 ° C, pour it again, mix, boil for 15 minutes and put it in sterile jars.
- In the second case, diced apples, pour over boiling water and put in jars. Then pour boiling sugar syrup, prepared at the rate of 200-500 g of sugar per 1 liter of water. After 5-7 minutes, drain the syrup, bring it to a boil again and fill the jars up to the neck with it, immediately roll up and turn the container over. Leave until completely cooled.
Read also: Making homemade bread in a bread machine: 10 delicious recipes (Photo & Video) + Reviews Apple juice
Apple juice is a storehouse of vitamin C.
- If you have a juicer, then squeezing juice from apples is a matter of a few minutes. In this case, the fruits do not have to be peeled, you can also not remove the core.
- For one liter of the resulting juice, add 30 grams of sugar, bring to a boil and slowly pour into the prepared container. Seal tightly and leave to cool.
- This product will not deteriorate even after two years of storage in the cellar.
Apple vinegar
A large number of biologically active substances makes apple cider vinegar an indispensable product for the prevention and treatment of many diseases. Carbohydrates contained in fruits are enzymatically converted into alcohol, which, in turn, under the influence of acetic acid bacteria, turns into vinegar.
For some reason, many people think that such vinegar is difficult to make at home. But this is fundamentally not true, because making apple cider vinegar at home is as easy as shelling pears.
Unfiltered vinegar contains beneficial enzymes and microorganisms.
Here is one popular recipe:
- Spend two kilograms of apples on a coarse grater, do not throw away the middle, rub along with it. Transfer the grated raw materials to a saucepan and pour 1.5 liters of cold water.
- Add a crust of rye bread and a couple of tablespoons of buckwheat honey to the pan
- Cover the container with a linen cloth and keep warm for a couple of weeks. The contents during this time should ferment well.
- Strain the contents of the pan through cheesecloth into another container and soak for about a month.
- After a month, strain again through a thick cloth, bottle, seal tightly and store in a cool place.
apple champagne
Champagne wines are distinguished by their special charm and sophistication. Their golden hue, pleasant aroma, light bitterness attract like a magnet. Try making this drink with apples from your own harvest.
apple cider
Cooking process:
- Grind the fruits in any way convenient for you, after removing the seeds and wormholes from them.
- Add two liters of water to ten liters of apple juice.
- Dosage of sugar: 1.3 - 1.6 kg per ten liters of juice. Sugar will give strength to your drink afterwards, so don't overdo it too much.
- At the end of cooking, use liqueur or liqueur to top up.
- Homemade champagne is a delicate matter that requires patience, but know that your efforts will pay off when you open a bottle of your own champagne for a family celebration.
Note to the owner
For making compote, sweet and sour apples, for champagne - sour, and for jam and vinegar - the sweetest.
- To determine the readiness of the jam, watch the transparency of the slices. As soon as the slices become transparent, and the syrup has taken on a caramel film, it's time to finish the cooking process
- The degree of readiness of jam is easy to determine by drop. A drop that falls on a cold surface instantly hardens, which means that the product is ready.
- When cooking jam, run a plastic spatula along the bottom of the container. If a groove has formed, gradually filling with the product, it's time to finish cooking.
- In the case of mashed potatoes with a minimum amount of sugar, the product must be sterilized.
- Yellow apples of winter varieties are especially good for pickling and dipping.
Apple dishes can be not only sweet. There are original recipes:
- Appetizer of apples, beets and horseradish
- Tkemale with apples
- Plum and apple sauce
- Adjika from green apples
- Apple salad with fresh cabbage
Adjika from apples and tomatoes
