The summer is over, and the autumn fertile season of apples has come to take its place.
Despite the huge selection of overseas exotic, these fragrant and juicy fruits remain the most popular and affordable. Ripe apples of green, red, yellow color can fill home bins to the top.
It's nice to eat fresh bulk fruit, especially if it has recently been torn from a tree.
Apples are no less tasty and baked, and dried, and canned. Why not take care in the autumn to have jars with your favorite fruit on the shelves in the cellar, basement or pantry?
Canned apples retain many vitamins and do not lose their flavor. Therefore, they are useful and tasty decorate a winter day or evening.
Their apples can be prepared not only the usual jam, jam or compote, but also a sweet dessert. To do this, the fruit must be cut into slices and canned in thick syrup.
Slices of apples with pleasure are eaten by both kids and adults. A syrup can be diluted with water - you get aromatic, sweet and nourishing compote.
Apples in syrup for the winter with slices - the general principles of cooking
Apples are elastic and firm for conservation. Do not throw away rotten fruit. The damaged part can be simply cut off.
Apples need to be thoroughly washed, dried, cut each fruit in half and remove the core.
Then the fruit is best crushed into slices and a half to two centimeters.
Fruits are boiled in thick syrup or poured into a ready-made sweet mass. In its composition sugar should occupy from 40 to 80%.
Taste dishes with citric acid, cinnamon, cloves, sage and vanillin.
Preservation of apples in syrup for the winter with slices can be placed in any glass container. If there is not enough fruit, we use small cans: with a capacity of one liter or 0.5 l. When the number of apples is measured by several kilograms, it is better to load them into three-liter containers.
Some recipes provide for pasteurizing filled cans in boiling water. The processing time ranges from twenty minutes (0.5 liter container) to 35 (2 liters). To destroy microbes, jars and lids are sterilized in the oven or steamed. It does not hurt to process skimmer with boiling water, with which apple slices are poured from syrup into glass containers.
Closed preservation is turned over and covered to preserve the inner heat longer.
Cooled banks move to a dark and cool place. There they can be stored for up to two years. An already open delicacy should be kept in the refrigerator for no more than a few days.
Apple slices cooked in syrup can be used as a dessert. They are also suitable for cooking charlotte and strudels.
Recipe 1. Apples in syrup for the winter with slices of cinnamon
• 600 gr. fruits;
• 300 gr. Sahara;
• one stick of cinnamon;
• spoonful of citric acid;
• two glasses of clear water.
We prepare all the ingredients so that they are on hand.
Apples cut into slices and remove the bones.
Heat the water and dissolve the sweet ingredient in it. Cook syrup for about twenty minutes.
Cooking two half-liter jars. They are enough for so many apples. At the bottom of the glass container put half a cinnamon stick. We load apple slices.
Pour citric acid on top and carefully pour the syrup.
Put the glass container in a container with heated water, cover with lids.
Pasteurization of apples in the syrup for the winter with slices produce five minutes. We notice time after the water boils.
Banks unload from the tank and immediately tightly twisted. Then turn the container down with a lid, cover with a towel and leave for a day.
We move the conservation in the cellar or in the pantry. For her there is a place in the refrigerator.
Recipe 2. Apples in syrup for the winter with slices “Hello from the hot summer”
• fruit - 21/2 kg;
• 800 gr. Sahara;
• two liters of water;
• two spoons of Art. lemon juice.
We wash the apples and let the water drain.
We divide each fruit in half and carefully remove the core. Fruits cut into slices of medium thickness.
Pour the water in a saucepan and heat to boil. Pour sugar and pour lemon juice. In the boiling syrup drop apple slices. Stir well the fruit so that all the slices are plunged into a sweet mass. Boil one minute or two.
We shift apple slices to sterilized jars. To do this, we use a skimmer pre-scalded with boiling water.
Syrup bring to a boil again. Fill them with fruit so that the water almost overflows the banks.
Spin the glass container with boiled lids.
We turn over each can, wrap it up and leave it to cool for a day. Then move the container with apples in the syrup for the winter with slices in a cool and dark room.
Recipe 3. Apples in syrup for the winter with slices of saffron
• one kg of apples;
• a quarter of a spoonful of saffron;
• 300 gr. Sahara;
• 0.75 liters of water.
Fill the water in a saucepan and heat it. We introduce sugar and mix it so that it does not stick to the bottom of the container.
Add saffron to already pretty hot water. Stir the syrup and gradually bring it to a boil.
We continue cooking for ten minutes or more. The sugar is completely dissolved, and the mass becomes homogeneous and bright orange.
Cut out the core of the clean apples and remove the seeds. Cut them into slices.
In the boiling syrup enter the apple pieces. Stir gently so that they are completely dipped in a sweet liquid.
Cook the apple slices in syrup for about fifteen minutes. No more stirring, so that the pieces of fruit remain intact.
We pour the mass with apple slices into dry glass jars and tightly twist them.
Wrap the preservation with a warm towel. After the banks have cooled, move them to a place adapted for storage.
It is advisable to keep the apples in syrup until winter, when their aroma and taste will be particularly in demand.
Recipe 4. Apples in syrup for the winter with slices “Spicy dessert”
Per jar 500 ml:
• 300 gr. apples sour varieties;
• three carnations and pea allspice;
• 200 gr. Sahara;
• 1/2 spoonful of ground cinnamon;
• vanillin - on the tip of a knife;
• water - one and a half glasses.
Cooking Method: Clean and dry apples are cut into slices.
Put a clove and allspice on the bottom of a clean can. Place a dense layer of fruit on top.
Boil water in a saucepan and pour it into jars. Cover the glass case with clean covers and leave for a quarter of an hour.
Pour the water from the cans into the saucepan and bring it to a boil.
Fall asleep sugar and vanilla with cinnamon. Stir and cook over a low heat syrup for about ten minutes.
Fill the container with apple slices with syrup and immediately spin.
Turn and wrap the banks. So they have to stand for at least a day. Then we send preservation for storage until winter.
Recipe 5. Apples in syrup for the winter with slices “Fruit antidepressant”
• one and a half kg of apples;
• litere of water;
• 500 gr. Sahara;
• on a sprig of mint in a can of one liter.
Fruits cut into slices and lay in jars. Put a sprig of mint on top. Fill with boiling water and leave to cool.
After twenty minutes, the water is poured into a saucepan. Its quantity should be one liter. If less water, you need to top up.
Add sugar and heat to boil. Cook syrup for about five minutes. Fill it in the banks.
The glass container with apple slices is immediately spun.
We turn over the cans and cover them with something warm. As such, they should cool down completely.
Then we hide the delicious preservation and forget about it until winter.
Recipe 6. Apples in syrup for the winter with slices “Apple slices in juice”
• one kg of apples;
• one l of currant juice;
• 500 gr. Sahara.
Cut apples into slices and load them into clean jars.
Currant juice bring to a boil. Add sugar and do not turn off the stove until it dissolves.
Pour jars with apple slices of currant syrup.
Cover the container with lids and sterilize.
Then hermetically close, turn over, thoroughly envelop and leave for a day or two for complete cooling.
Hide the twist in the prepared place and open them when winter comes.
Recipe 7. Apples in syrup for the winter with slices with vanilla
For a half-liter jar:
• five apples;
• 400 gr. Sahara;
• one gr. vanilla;
• 750 ml of water;
• three gr. citric acid.
Cooking apples: wash, dry and cut into small slices.
Banks are sterilized over steam for two or three minutes. Covers boil in a small saucepan.
We put apple slices in banks. Fill with boiling water and leave for twenty minutes.
Pour water into a saucepan, pour sugar and vanillin into it.
Citric acid is placed in a cup and diluted with two tablespoons of hot water. Pour the solution into a sweet syrup.
Banks with apple slices pour boiling thick liquid.
Gently twist and turn.
Cover the container with a towel and leave for a day. Then place the preservation on the shelf in the pantry or refrigerator.
Apples in syrup for the winter with slices - tricks and tips
- Apples cannot be too shallow, because they will be digested and lose their shape.
- It is better to use strong and unripe fruits so that they do not fall apart after cooking.
- Preservation will taste better if the fruit has a bright taste and persistent apple flavor.
- So that sliced apples do not darken, they can be held in 1% salt solution, but not more than half an hour.
- It is important that the temperature of the syrup when pouring the cans is not lower than 70-80 degrees.
- Preservation can be stored on a closed and half-insulated balcony. But then it must be used before the onset of heat.
- In work the dense apron which will secure from poured boiled water is useful.