Despite the variety of fruit drinks in our stores, homemade compotes have not lost their popularity even today. After all, homemade compotes are brewed without preservatives, which means there is nothing but good in them.
Compote from apples in 3 liter jars - basic principles of preparation
Compote apples of sour and sweet varieties are best suited for compote. In this case, the fruit must be ripe. The underripe fruits are tasteless and firm, and overripe ones will simply melt and lose their shape.
Large fruits are taken without damage and wormholes. Fruits are thoroughly washed and peeled. Cut the core. The pulp is crushed into slices. It is very convenient to do this with the help of a special device, which in one motion divides the fruit into eight parts at once, simultaneously removing the core. Small apples canned whole.
The sliced fruit is placed in slightly acidified water and left for half an hour.
Apples preferably before laying blanch six minutes, so that they do not lose shape and do not darken. Apples are removed from boiling water and immediately placed in ice water.
Fruits lay in jars and pour boiling syrup. Banks roll covers and cool, wrapped in an old jacket.
Recipe 1. Compote from apples in 3-liter jars with sterilization
Ingredients
1/3 cans of apples;
granulated sugar - 200 g;
3 g of citric acid.
Method of preparation
1. Rinse the bottle thoroughly and rinse. Sterilize the container over the steam or in the oven.
2. Dissolve citric acid in a liter of cold water. My apples, cut into identical slices and remove the core. Fill the sliced fruit with an acidic solution and leave for half an hour.
3. Boil water at the rate of 2.7 liters per bottle.
4. We take out apples from lemon water and we shift them to banks. Fill with boiling water and leave for five minutes. Then pour the water into the pan, add sugar and bring to a boil, stirring constantly. 5. Fill the apples in banks with boiling syrup, sterilize the fruit compote in a wide saucepan for half an hour, and immediately roll up the lids. We overturn, we wrap up a warm rug and leave it to full cooling.
Recipe 2. Compote from apples in 3-liter wine cans
Ingredients
apples - three kilograms;
a crust of half a lemon;
drinking water - two liters;
cinnamon stick;
sugar - 500 g;
five buds of carnations;
200 ml of dry white wine.
Method of preparation
1. Wash the apples under the tap. Cut the fruit into slices and cut the core. This is very convenient to do using a special device that cuts an apple into slices and immediately removes the core.
2. Pour sugar into a liter of water and put the dishes on the fire and bring to a boil. We drop apples into syrup and blanch them for seven minutes.
3. Put the blanched apples in the jar, filling it over the hanger.
4. Strain the syrup, put the lemon rind, cloves and cinnamon stick in it. As soon as the syrup begins to boil, pour in the wine.
5. Fill apples with boiling syrup, cover with lids and sterilize for half an hour. Then we immediately roll up, turn it over, and cool it by wrapping the cans in a warm blanket.
Recipe 3. Concentrated compote of apples in 3-liter jars
Ingredients
granulated sugar - 400 g;
drinking water - three liters;
apples - 1/3 cans.
Method of preparation
1. Before use, dilute this compote with boiled water at the rate of 1: 1.
2. Banks, wash the soda, rinse well and sterilize in the oven or over the steam. Boil lids for five minutes.
3. Pour three liters of drinking water into the pan and place it on the stove. Sprinkle sugar and keep on the fire, stirring occasionally, until boiling.
4. Wash the apples, peel, cut into slices and remove the partitions with seeds. Dip the fruit in the syrup and blanch for three minutes.
5. Take out the apples with a skimmer and put them in jars. Syrup once again bring to a boil and pour into banks. Immediately roll up the covers and cool, wrapped in a warm cloth.
Recipe 4. Compote from apples in 3-liter jars with wild rose and lemon
Ingredients
apples - 450 g;
lemon - three mug;
drinking water - 2 l 400 ml;
sugar - a glass;
180 grams of rosehips.
Method of preparation
1. Briarse, sort out, remove the twigs and carefully cut the stalk, trying not to damage the berry. Rinse the fruit thoroughly.
2. Wash apples and cut into slices. Remove septum walls.
3. Place the pot of water on the stove and bring it to a boil. Dip apple slices in boiling water and blanch over low heat for five minutes.
4. Add the briar to the saucepan and cook for another three minutes.
5. Take out the berries with apples with a skimmer and place them in a sterilized jar. Cover with boiled lid.
6. In a saucepan, where the berries and fruits were boiled, add sugar, add lemon and pour in about 150 ml of water. Boil the syrup from the moment it boils for three minutes.
7. Pour boiling syrup into the jars with rose hips and apples all the way to the top. Immediately hermetically roll up the jar. Turn over, cover with a warm blanket and leave to cool completely.
Recipe 5. Compote from apples in 3-liter black currant jars
Ingredients
purified water;
black currant - 400 g;
granulated sugar - 300 g;
apples - 700 g
Method of preparation
1. Remove the black currant from the twigs, remove the leaves and dried inflorescences. Put the berries in a strainer and rinse under the tap.
2. Wash the dishes for rolling with soda, rinse and sterilize in the oven or above steam.
3. Wash the apples, peel them and cut them into slices. Cut the core. Spread apples and black currants in glass jars equally.
4. Boil the water in the kettle. Pour boiling water over the fruit, soak just a couple of minutes and pour the water into the pan.
5. Put sugar in water and put it on fire. Boil until the dry ingredient is completely dissolved.
6. Pour syrup on apples and berries in cans and immediately hermetically roll up with a special key. Turn the cans over, cover with an old jacket and leave to cool for a day.
Recipe 6. Compote from apples in 3-liter jars without sterilization
Ingredients
sugar - a glass;
apples - kilogram;
purified water.
Method of preparation
1. Banks thoroughly wash, rinse and dry.
2. Peel the apples, cut them into approximately the same slices and cut the core. Place the fruit in a bowl and pour lightly salted water so that they do not turn black for half an hour.
3. Remove the apples from the brine and packaged in cans. Pour boiling water over the fruit to the neck. Then drain the water into one container and put on the stove. As soon as it boils, add sugar and cook for another five minutes.
4. Fill the fruit with syrup, cover with lids and let it brew for about five minutes.
5. Again, pour the syrup into one container, pour about a glass of drinking water and add a couple of tablespoons of sugar. Keep on fire until boiling.
6. Once again pour the syrup into the jars and hold for a couple of minutes. Last time, drain the syrup and boil. Pour boiling syrup into the jars under the very throat and immediately roll up hermetically. Turn over, cover with warm clothes and leave for a day.
Recipe 7. White filling compote in 3 liter jars
Ingredients
ten apples;
purified water;
sugar - 300 g
Method of preparation
1. We select ripe fruit, with no signs of rot and damage. We take the fruits that freely pass through the neck of the banks. Fruit is well washed.
2. Banks with my soda, rinse and sterilize over steam. Boil water in the kettle.
3. Fruits are laid on the banks and fill them with boiling water. Covering with covers. We stand for about five minutes, and pour the water into the pan.
4. Pour sugar into water and boil for three minutes from the moment of boiling. Fill the obtained syrup with fruit in jars and immediately spin. We turn over, we cover with a rug and leave for a day.
Recipe 8. Compote from apples in 3-liter jars of cinnamon and oranges
Ingredients
cinnamon stick;
350 grams of sugar; one and a half kilograms of apples;
orange.
Method of preparation
1. Boil the orange. We remove the skin from it, but do not throw it away. We disassemble the orange into slices and remove films from them. Remove peel from peel.
2. My apples, cut into slices and remove partitions and seeds.
3. Sterilize a clean can over steam. We put apples in a glass with orange slices in a glass dish.
4. Fill the contents of the can with boiling water, cover with a lid and wrap in a towel so that the heat is kept as long as possible. Withstand half an hour.
5. Pour water from a can into a clean pan, add sugar, put cinnamon stick and add 100 ml of drinking water. We cook syrup from the moment of boiling for a minute.
6. Fill with boiling syrup fruit with orange. Immediately twist the jar lid, overturned and covered with warm clothes. Cool for a day.
Compote from apples in 3-liter jars - tips and tricks
- Do not mix apples of different varieties in the same jar.
- Roll up small apples.
- Before putting the apples in the jars, pour boiling water over them and leave for five minutes. Subsequently use this water to prepare the syrup.
- Cook an apple compote of sweet and sour varieties.
- Do not take overripe or fallen fruits for compote.
