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Compote from apples for the winter - this is one of the most simple, useful, reliable and delicious homemade preparations. Compote well quenches thirst, improves vitality and improves mood. It can be safely given to young children, because the drink rarely provokes allergic reactions. If you are dieting, apple compote will come in handy. Before proceeding to the recipes, it is worth remembering the basic stages of preparation, following which you can get almost perfect drink.
General cooking principles of
Preparation of products . The first stage of the cooking process is the selection of apples. Fruits should not be overripe or too hard. It is important that each can be filled with apples of the same variety.
The fruit of sweet and sour varieties is best suited for the compote of fresh apples.
Most other uses are varieties such as Bely filling, Melba, Grushevka, Quinti and Mantet.
If you want to cut the slices, do not do it too small, otherwise the compote may turn into mush. A similar effect is obtained when using overripe fruits.
Sugar can be replaced by fructose or molasses. Fans of culinary experiments can vary the flavor of the seasonings. Anise, cinnamon, ginger, cloves, vanilla, lemon balm, cardamom, nutmeg or mint are often added to canned compotes.
Preparation of dishes and additional tools . From dishes you will need:
- cutting board;
- large saucepan;
- sieve( can be replaced with clean gauze).
When considering how to cook apple compote in a saucepan, remember that the capacity for preparing a syrup should be stainless steel. An apple cutter will also be useful, with which you can cut the fruit into several parts with a single movement and remove the core. It is important to properly prepare the jars and lids. They must be thoroughly washed and must be scalded with boiling water.
Before you make apple compote, two simple but very useful tools are worth buying. It is a disc for sterilization and forceps. The first tool is placed on a pot of water. When the liquid boils, a jar is placed on the disk and it is waited until it is sterilized. And with the help of forceps it is easy to reach the can without risking a burn.
Cooking Technique . Experienced chefs recommend blanching apples 5-7 minutes before laying. Blanching will help to avoid darkening and loss of volume, in addition, the remaining water can be used for syrup. But after blanching the fruit must be cooled in cold water.
Blanching is needed if you are preparing compote with sterilization.
According to the classic recipe, jars filled with apples are poured with hot syrup( 200-300g of sugar per 1 liter of water).It is important that the syrup completely covers the fruit. After pouring the syrup, you can proceed to sterilization. It is very important to determine how much to cook apple compote. As a guide, you can take the following instructions:
- 0.5-liter jars - from 15 to 20 minutes;
- 1-liter - up to 25 minutes;
- 2- and 3-liter - up to 35 min.
Sterilization itself should take place at a temperature of 85 °.Banks are sterilized unrolled. Then they are sealed with lids, turned over and left to cool.
Not all recipes require sterilization, below will be a few such options. But if sterilization is indicated in the recipe, this cannot be ignored. Otherwise, the shelf life of compote can be significantly reduced. Recall that during fermentation, the fruit float, and the lid slightly swells.
Compote from apples
Below are 5 recipes for making apple compote. The main ingredient is apples. Despite the simplicity of this recipe, it is better not to depart from it. If you cook correctly, you can pamper yourself and your loved ones not only very tasty, but also a useful drink.
Compote of apples for the winter without sterilization
- apples - 1 kg;
- sugar - 250 g;
- water - 1 l.
Step 1. Wash the fruit( large fruits can be cut into slices).Fill the prepared container so that in its upper part there is a bit of free space.
Step2.Cooking syrup. To do this, pour sugar into boiling water. Boil the syrup need for 2 minutes. Then remove the fire syrup and pour it so that the apples are completely covered with syrup.
Step 3. After 5 minutes.waiting syrup is poured back into the pot and put on the fire. After boiling, the liquid is again poured into jars. After 5 minutesthe procedure is repeated.
Step 4. After the 2nd pouring of the syrup, the banks with apple compote are rolled up for the winter. Then they should be turned over. Under the neck, you can put a cloth or newspaper. In this position, the banks remain until the final cooling.
Make sure that the can closure is tight enough. Otherwise, microbes can penetrate the drink, which causes undesirable processes. If aluminum covers were used, then a sign of a good blockage is a depression.
Insufficient deflection can be caused by excessive filling of the jar with fruits or improper cooling of the compote. To avoid damage to the product, it is necessary to change the cover and sterilize the compote again.
Whole apples compote( with sterilization)
- fresh semi-ripe apples - 1 kg;
- sugar - 270 g;
- dried mint - 2 sprigs;
- water - 1 l.
Step 1. For harvesting, select ripe fruits with no noticeable flaws, preferably white filling. We cut off the stem( enough to leave length) and carefully wash the apples. Then pour them into a colander to water the glass. Put the fruit in clean jars to half the volume. Put mint sprigs at the end. Mint can be replaced by cloves, vanilla sticks or cinnamon.
In order not to burst the peel of apples during sterilization, pierce the fruit in several places with a toothpick or a thick needle. Entirely best canned small apples.
Step 2. Cook the liquid sugar syrup.
Step 3. Fill the apples with hot syrup and proceed to sterilization. Cover the filled cans with lids. Put a special wooden lattice or towel on the bottom of the pan to be sterilized. Make sure that banks do not burst from the temperature drop. This can happen if you put the jars in boiling water.
Step 4. Rollback should be carried out immediately. Roll up the jars turn and cool.
Compote of dried apples
- dried apples - 100 g;
- sugar - 120 g;
- water - 2 liters;
- citric acid - 0.5 tsp.(can be replaced with lemon juice).
Step 1. Loop and wash the dried apples. Then put them in the pan.
Step 2. Fill the dried fruit with hot water. Then add sugar and cook on low heat for at least 25 minutes. Sugar sand can be replaced with honey. But it should be dissolved in the already prepared apple compote. A recipe for every day requires a pot with a thick bottom. The main thing is not to overdo it with cooking time. Readiness is determined by softness. Boil a drink of dried fruit is better with the lid closed, because in the process of evaporation useful substances are lost.
Over-dried apples should be pre-steamed for 10 minutes.in boiling water. To vary the taste of the drink add to it other dried fruits. You can also use seasonings such as melissa and cloves.
Step 3. It is recommended to wrap a pot with a towel or blanket and insist for a few hours. Then the taste of the drink will become brighter and richer. After the compote has cooled, add citric acid.
Compote of apples in a multi-cooker
- apples - one and a half kilograms;
- sugar - 250 g;
- water - one and a half liters;
- carnation - 3-4 pcs.;
- lemon - 1 pc.
Step 1. Wash the fruit. Then we remove the skin from them. Collect the rind in a special dish, because it will still be used. Next, cut the apples into 4 pieces, removing the bones. To cut the apples squeeze the juice of one lemon. This will help avoid darkening of the apples.
Step 2. To prepare the compote, you need the Multi-cook program( you can also use the “Quenching” option).The temperature should reach 160 °.Set the time for 15 minutes. Place apple peel in the multicooker bowl. Fill all with hot water, you need a half liter. When the water boils, add sugar and cook the remaining time. Ready syrup is filtered through a sieve or cheesecloth.
Step 3. Add the prepared apple slices to the jars. Fill them with syrup, cover and leave to cool. When the compote is infused, pour the syrup into the multicooker bowl, add the cloves and re-use the Multipov program. Bring the liquid to a boil. Hot syrup is poured into cans.
There should be free space between the lid and the compote, but not more than 2 cm.
Step 4. Cover the cans with lids and sterilize them. This can also be done in a slow cooker. Fill the bowl with warm water. Cover the bottom of the bowl with gauze, folded in several layers. And only then put there a jar of compote. For sterilization, the “Frying” or “Baking” options are suitable. After boiling, switch the slow cooker to “Quenching” for 20 minutes. That's all you need to do before you close the compote of apples for the winter.
Multicooker is also suitable for cooking apple fruit compote from dried fruits. To do this, washed dried apples( 400 g) are placed in a multicooker bowl, filled with liquid and sugar, if desired. For cooking suitable option "Quenching".With this program compote will languish, which, unlike boiling, allows you to save more nutrients. Set the timer for 50 minutes.
Apples in apple juice
- apples - 2.5 kg;
- Fresh Apple Juice - 1 L;
- water - 1 l;
- sugar - 200 g;
- citric acid - 10 g.
Step 1. Prepared sterile jars are filled with washed apples to the top. Fruits should be whole, better than a small size. After completing the lifestyle, pour fruit boiling water. Then we cover the cans with lids, wrap them in a towel and leave them for a while.
Step 2. Pour the fresh juice into the pan and add water, sugar and citric acid to it. After boiling, remove the foam, and when the juice is completely clear, turn off the heat.
The amount of sugar can be adjusted depending on the variety of apples.
Step 3. Drain the water from the cans of apples and pour the ready syrup. After that, you can go to the rolling.
Why is it worth preparing an apple compote for the winter?
First, home-cooked apple compotes, simple recipes that are listed above, are much more useful than industrial juices. You will be protected from dyes, flavors and various preservatives. Note that the average caloric level of this compote is 93 Kcal per 100 g of drink.
Secondly, apple compote is a great addition for sponge cake, cookies, strudel and other pastries. The finished compote can be served with a slice of mandarin or orange. According to etiquette, such a drink should be poured into special wide cups( “compotnits”).However, they can be replaced with pialas, creamers or wide cups.
Thirdly, the fruit of the compote itself is a useful and tasty dessert. For the youngest, you can make compote with pulp, for this it is enough to whip the contents with a blender. Fruit compote can be safely used as a filling for muffins, fritters or open pie. Also with their help you can cook an excellent oatmeal.
Fourth, fresh apple compotes, the recipes with photos of which were indicated, are good to drink for general strengthening of the body. They help recover from physical exertion. Also, apple drinks should be consumed with anemia and low acidity. Apple compote contains a lot of potassium and magnesium, which improves the functioning of the heart, whereas phosphorus, iron and calcium activate metabolism. In addition to trace elements, vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid are worth mentioning.