How to make apple compote for the winter?

Compote of fruit is a gift from everyone's favorite season, summer. The stock of apple compote will be a real treasure during the winter frosts.In the world there is a huge variety of recipes. Some of them are quite simple, and some are more complex. It is worth more to dwell on the rules for the selection of ingredients and recipes that can be used at home.

On apple compote, sour-sweet apples are more suitable. It is recommended to choose fruits with dense pulp, not fully ripe, but already poured. Of these types of apples usually get a great drink. Overripe fruits will quickly lose their shape.

Of course, it is necessary to take an uncorrupted product, without rot and dents, preferably large. If you choose different varieties of fruit, then you must preserve each variety in different jars.

After the apples are prepared, they are placed in cool water, in which a little salt or citric acid is added in advance.

Optionally, when preserving apples, you can add bones from various fruits and berries. This will give the drink a special taste. Unfortunately, due to the high content of acid in the bones, such compote is not recommended to be stored for more than one year. Otherwise, health problems may arise.

Also in this drink you can add other fruits: apricots, cherries, pears, plums, currants, and even mint and cinnamon. This will bring its highlight in the finished compote.

Unripe green fruits are not suitable for harvesting. It is better to choose fresh, but ripe fruit.

This step-by-step recipe will help you to twist the compote with apples whole for the winter. It can also be with oranges, cherries, strawberries, peaches and rhubarb.

In order for the efforts made to prepare the drink not to be wasted, and for the drink to stand for the necessary time, you should know some factors.

It must be remembered that the compote should be closed in pre-sterilized banks, so that it does not ferment. Before you start peeling apples, they must be thoroughly rinsed under running water. If desired, peel the apples. Next, proceed directly to the actual cleaning of apples from seeds.

Prepared apples cut into small slices. For convenience during manipulations with apples, you can use a device designed for cutting, it divides the fruit into several equal parts and removes the seed box. Ready-made apples must be cooled in cool water with citric acid.

For the preparation of such compote you need 200-300 grams of sugar per 1 kilogram of apples.

In the banks put the fruit to the shoulders. Next, you need to fill the fruit with boiling syrup. Pour the solution to the brim. After 3-4 minutes, pour the liquid from the cans into a suitable container and place it on the stove. As soon as the contents of the pan boil, re-pour it into the jars. After 3-4 minutes, repeat the procedure done again. So, when you did everything a second time, roll the jars, and turning them over, leave them to cool. Store the finished drink is recommended in a cool place.

Required Products:

• apples - 2 kg;
• granulated sugar - 500-600 grams;
• water - 2 l.

To start, prepare the syrup. Pour water into a suitable container and send it to the stove. As soon as the water boils, add sugar to it, bring to a boiling state and remove from the stove. Apples are laid in three-liter, pre-prepared jars. Next, you need to fill them with the prepared solution and insist about six - eight hours.

After the drink is infused, pour syrup into it. Banks are placed in a container for sterilization for half an hour at a temperature of 85 degrees.Now you can roll up the cans with metal lids, turn them upside down and leave to cool, covering them with a blanket or warm towel.

Ingredients:

• apples - 2 kg;
• sugar - 500 grams;
• water - 2 liters;
• cinnamon - 2 sticks;
• carnation - 10 pieces;
• lemon peel - 1 piece.

To begin, prepare the syrup, which will fill our compote. To do this, bring water to a boil in a suitable container and pour sugar into it. Add prepared apples to the container with the solution and cook for about 7 minutes on a quiet fire. At the next stage, we place the fruit in jars, occupying 2/3 of the volume. Strain the syrup and add lemon zest, cloves and cinnamon to it. Bring the contents of the pan to a boil and cook for a few minutes. Fill the place that remains in the tanks with syrup, and send for sterilization.

Composition of products (for 3 three-liter jars):

• apples - 15 pieces;
• apricots - 24 pieces;
• raspberries - 60 grams;
• sugar - 900 grams;
• water - 6 liters.

Apples should be thoroughly washed under running water, cut into two halves and cleaned of seeds. With apricots doing the same manipulations. Raspberries are washed with a colander and remove the leaves, if any.

Now it is necessary to prepare banks for conservation. When the jars and the lids are already sterilized, we put the fruit in them and fill it with hot (boiled) water. Leave them in this condition for about 15 minutes.

After the time is over, pour the syrup out of the cans into a suitable container, add sugar there and send the pan to the stove. Fill the cans to the brim with the resulting solution and immediately roll them up with metal caps. Turning over the cans, wrap them with a blanket and leave them to cool completely. After the drink has cooled, you should turn the canned apples over again and send the compote to a dark shelter for storage.

Ingredients:

• apples - 6 pounds;
• lemon - 2 pieces;
• sugar - 1 kilogram;
• water - 5 liters;
• citric acid - 3 grams.

First, you need to sort out the apples. Then carefully wash them in running water. Then divide the fruit in half and clear the seeds. After the fruits are peeled, cut them into small slices. Prepared fruits are placed in water with citric acid.

In a suitable saucepan (preferably with a thick bottom) we prepare a syrup for our compote and granulated sugar, and, of course, water. In the pre-sterilized jars we place the apples and lemon sliced ​​in half rings. Now that the fruit is already in the jars, we fill it with freshly boiled solution.

We place the jars in a suitable vessel, close them with boiled lids and sterilize. Sterilization liter cans takes about 25-30 minutes, and half-liter - about 20 minutes. Then we roll up the cans with lids, turn them over and leave to cool.

As mentioned above, compote gets an exquisite taste when any ingredients are added to it.

In this recipe we experiment with the addition of mint.

Ingredients:

• apples - 10 pieces;
• sweet cherry - 600 grams;
• sugar - 8 tablespoons with a hill;
• water - 6 liters;
• Mint - 4 sprigs.

Products are thoroughly washed. Apples are cut into small slices and, together with cherries, are put in boiling water for about ten to fifteen minutes. It is not recommended to move away from the stove - as soon as the fruit starts to boil softly, it is necessary to reduce the heat. Sugar and mint should be added only before removing the drink from the stove. After that, leave the compote for some time to insist, and fill the banks.

A very simple drink recipe will delight you in the cold.

Ingredients:

• apples “White filling” - 2 kilograms;
• cherry - 1 kilogram;
• sugar - 600 grams;
• water - 4 liters.

Wash fruits and berries thoroughly. We clean them from pits and seeds. Of course, spoiled products are selected. Peel from apples, if desired, can be added to the container in which we will prepare the syrup. To do this, pour the required amount of water into the multicooker bowl, add apple peel if necessary, and leave the drink to boil at 160 degrees. After boiling the syrup, add sugar and simmer for about 5-7 minutes.

While the syrup is boiling, we scatter apples and cherries in containers, filling up 1/2 of the space. When the syrup is ready, pour over the fruit and berries. It is recommended to leave the drink to brew for 2-3 minutes. And then we make the same procedure with syrup. At the end of the bank should remain a couple of centimeters of free space. Now you can roll up our compote with metal, pre-boiled lids.

Ingredients:

• apples - 1 kilogram;
• granulated sugar - 350-400 grams;
• water - 1 liter;
• vanillin - one pinch.

Apples are washed and cleaned. It is necessary to pay attention that the apples are not over-ripe and not rotten inside. Each fruit must be pierced in three or four places. This is required so that when boiling water is poured, the peel does not burst.

Sugar syrup must be drained and vanilla poured into it. The liquid should be mixed well and again brought to a boiling state. Ranetki placed before the shoulders banks and pour the prepared syrup. It remains only to roll up the cans with metal covers.

Ingredients:

• apples - 1.5 kg;
• wild rose - 500 g;
• water - 1 liter.

Rinse fruit under running water and remove seeds. Overripe wild rose berries are cut into two halves, remove from them all that we do not need, and carefully wash. Fruits and berries are sent to jars and filled with freshly boiled sweet syrup. Now you need to sterilize the jars with the contents of about 25-30 minutes, and only then roll up the metal lids.

Ingredients:

• apples - 10 pieces;
• water - 4 liters;
• sugar - 600 grams.

Wash and clean the fruit. We place them in a sterilized three-liter jar. Fill the contents of the cans with boiling water, cover with lids and wrap a blanket. The drink must be infused for twelve hours. After the specified time has passed, pour the liquid from the cans into a suitable saucepan. Bring it to a boil and add sugar according to the recipe. Tomim the contents of the pan for about 5 minutes on low heat. It remains only to pour the solution into the containers and roll them up, then turn the jars upside down, cover with a rug and leave to cool.

As you can see, it is not such a difficult task to cook apple compote for the winter.

It is worth remembering a few recommendations that will help avoid cooking errors and get a decent drink.

• The jar can crack from pouring boiling water into it - this comes from a change in temperature. To prevent such a situation, you can use three methods. The first is to pour boiling water on the bottom, wait a minute, top up the rest. The second is to put the jar under the very hot water from the tap and also wait a minute. The third is to put a spoon in stainless steel on the bottom of the jar.

• If it happened that the whole syrup did not fit in the container, then it is quite possible to add water and a small amount of sliced ​​apples (you can also add other berries and fruits). Now cook some compote. And the syrup was not lost, and you enjoyed great taste.
• Canned compote must be kept warm until it cools completely. This results from the fact that at warm temperature, the drink continues the sterilization, and respectively, its further safety is provided.
• It is no secret that sugar is not always clean. Based on this, it is recommended to boil the syrup for about 3-5 minutes, but it can take longer.It is undesirable to use granulated sugar, which was in the sugar bowl, because there could get foreign products.

To learn how to make apple compote for the winter, see the video below.