Baked apples: cooking at home, the benefits and harm

Soaked apples - this is a harvest, which occurs due to the fermentation of fresh apples, combined with various spices.Such fruits are used as a separate dish or used to prepare desserts or as a side dish for meat dishes.

Soaked apples have in their composition vitamins B, C, D, E and PP. In addition, calcium, potassium, iron, copper and other minerals, dietary fiber and organic acids are present in the fruits. The caloric value of 100 grams of the product is only 47 kilocalories, which is a very low indicator and makes soaked apples a low-calorie dish. In addition, this amount accounts for about 0.4 grams of protein, 0.4 grams of fat and 9.8 grams of carbohydrates. Thus, carbohydrates make up 83% of the total product.

Of course, in peeled apples there is a huge benefit to the human body. Vitamin C present in the composition contributes to the successful fight against inflammatory processes and strengthens the immune system, especially in combination with Kalin juice and cranberries. In addition, this preparation has a beneficial effect on the condition of the digestive system and increases the appetite. If you eat an apple after some heavy, dense food, then the process of digestion will be much easier.

Not to mention the ability of peeled apples to clean the digestive tract from harmful substances. Thus, this appetizing dish should be used to normalize the activity of the digestive system and strengthen your body in the period of cold diseases.

Although the harm of peeled apples is not particularly observed, their use should be limited to people suffering from gastritis, heartburn, ulcers and other gastric diseases.

When picking apples for urinating, it is important that the fruits are fresh and intact. If any specks of rot or traces of insects are noticeable on the peel, then it is better not to take such specimens. In addition, those apples that have fallen to the ground are prohibited - you only need to pick them yourself collected from the trees. Varieties must be taken late or the same winter, but only fully ripened white fruit.

After collecting the apples, you must first set aside their days for twenty before starting the direct soaking. During this period, the fetus needs to be checked from time to time and removed to show symptoms of the disease. This rule applies to personally grown apples, but the purchased one is better to let it rest. In addition, among the purchased should try to choose the fruit grown with minimal use of chemical solutions.

It is recommended to choose such varieties as “Antonovka”, “Bely filling”, “Wagner”, “Slavyanka”, “Anis Scarlet” and others. Antonovka is considered the classic. It should be mentioned that it is better to take medium-sized fruit, because large ones will soak for a long time and absorb brine, which means, to ferment. Small ones are not particularly convenient to use, besides the small size of the fruit requires a large number. The stems are usually not harvested, but all leaves and other debris are eliminated.

Immediately it should be clarified that although the easiest way to soak the apples is to make them in brine, it is much more interesting to diversify the liquid used by enriching it with various spices or herbs. For example, you can use sugar and honey, leaves of lemon balm and mint, cinnamon and cloves, as well as other additives. Cooking is best in wooden containers, but also made made of glass and ceramics. The use of plastic is least welcome, but in the extreme case such containers are suitable if they are intended for food.Any containers are washed thoroughly before cooking, and the wooden ones are also poured with boiling water.

There are three main ways of soaking apples at home. The first method requires the use of sugar and salt in small proportions. This type of urinating is called simple. The second method involves brine with a large amount of sweetener - this is sugar urinating. Finally, in the third case, sweet substances are not added, and urinating is called acidic.

In any case, you can cook soaked apples according to the standard scheme. First, all the components are washed, and the greens are soaked at will. Dishes are also subject to careful processing. It is better not to use chemical agents for washing, but to limit soda. After rinsing, all specimens are boiled over. In the tank, where the processing will take place, the apples are laid so that the tails look up, and then all the other components.

On apples placed some kind of heavy object, performing the role of the press, and all poured non-hot brine. After a month and a half, the fruit can already be eaten. It is recommended to store such food in a cool space, for example, in a basement or closet, where the temperature ranges from four to six degrees Celsius. It is recommended to perform urine only at a temperature varying from fifteen to twenty two degrees of heat. In the case when it is lower, the processing of apples slows down, and in the case when it is higher, the occurrence of harmful bacteria most often begins.

When the apples have already been harvested under a press, you need to take the habit of periodically removing the resulting mold, as well as wash the load itself. In addition, it is important to ensure that there is always liquid on top of the fruit.

In the barrel for the winter will be able to cook delicious fruits with basil and honey. The ingredients will require 20 kilograms of apples themselves, 100 grams of basil sprigs, 500 grams of honey, ten liters of water, 170 grams of salt and 150 grams of flour. If the water is not from the well, it is brought to a boil and then it cools to forty degrees of heat. Flour, salt and honey are added to the liquid, everything is thoroughly mixed.

While the pickle cools, apples and greens are washed and checked for defects. In the prepared barrel, the bottom is lined with leaves of black currant, and then fruit and basil are laid row by row. Berry leaves form the top layer again, after which everything is poured with broth. Having placed the load, the barrel is sent first for two weeks to where the temperature is kept within the limits of from fifteen to sixteen degrees of heat, and then to a colder place.

In the bucket, often cooked soaked fruits with rowan, considered to be originally Russian delicacy. Preparation begins with the preparation of ten liters of water, three kilograms of berries, 500 grams of granulated sugar, 20 kilograms of apples and 150 grams of salt. Water with spices is brought to a boil over the fire, after which it is allowed to cool. Berries and fruits are washed under a cold faucet and layers are laid out in a bucket. As soon as it is filled, everything is poured with brine, and then a press is put. For two weeks, the billet is kept at a temperature of sixteen degrees Celsius, after which it is removed in the cold.

Unusual, but delicious is a combination of apples and celery. It will be very pleasant to open such preparation in banks in the midst of cold weather. The list of ingredients includes ten kilograms of apples, a pound of rye straw, 50 grams of malt, five and a half liters of water, 200 grams of celery sprigs, 200 grams of sugar and 80 grams of salt. While the ingredients are washed under running water, 500 milliliters of drinking water with dissolved malt is boiled for about a quarter of an hour on the stove. In the remaining liquid, sugar and salt are diluted.Everything will also need to bring to a boil, and then mix with the dissolved malt.

Banks are washed and boiled over, the same treatment awaits straw, which is then laid out on the bottom of the tank. On top of it, apples and celery form layers, and ends up using the press. Banks are filled with brine and immediately removed to where it is cold.

Simple and affordable is the method of creating unusual fruits with dill and black currant leaves. Ten kilograms of apples are supplemented with 300 grams of dill sprigs, 200 grams of leaves of black currant, five liters of water, 50 grams of rye malt, 200 grams of granulated sugar and 50 grams of salt. All greens are washed and dried on a clean cloth. Properly processed and selected packaging. The bottom is covered with a "carpet" of black currant leaves, then followed by layers of apples and dill. The upper layer is heavier.

The water in which rye malt is dissolved boils for about a third of an hour. Then sugar and salt dissolve in it. When the brine has cooled, they can pour apples. Five days, the food is forced to be in a warm room, and then must be moved to the cold.

It is more convenient to make moistened apples of quick preparation in large three-liter jars. Five kilograms of fruit are washed under the tap, and the brine is prepared from two and a half liters of water, in which a tablespoon of salt and a tablespoon of sugar are dissolved. Boil the liquid enough for only one minute, and it can already pour apples. The blanks are immediately closed with lids and stored for storage.

For the preparation of sour apples do not need anything special, only forty cherry leaves and twenty leaves of black currant, 20 kilograms of apples, ten liters of water, 150 grams of sugar and the same amount of salt. Water is brought to a boil, then spices dissolve in it. At this time, the sheets and fruits are washed, and the selected container is scalded with boiling water. Layers are formed, everything is poured with solution and cleaned for a few weeks in a warm room. Finally, the real apples are cleaned in the cold.

By the way, fruit is always appetizing with such contradictory additives as mint and mustard. The list of ingredients, as always, is not very complicated - 20 kilograms of apples, 500 grams of rye flour, 150 grams of mustard powder, ten liters of water, 100 grams of salt and thirty mint leaves. In hot water of two liters, flour is quickly stirred, and in another container mustard and salt. Remains of water are boiled, cooled and mixed with other liquids. Mint and apples are laid out in layers in the chosen container, everything is poured with boiling water. As always, a press is placed on top, and the blanks are removed for storage.

If viburnum grows in the garden, then it will be possible to try to combine it with pickled apples. It takes two liters of freshly squeezed berry juice, eight liters of water, a kilogram of granulated sugar, 50 grams of salt and twenty kilograms of fruit. After washing all properly, you can immediately put the apples in a container so that the tails are on top, and lay gauze on top of them. Over the fruit must be installed oppression. The water brought to a bubbling with sugar and salt is cooled and mixed with viburnum juice. Apples are poured with a solution and put aside for about a month and a half.

Baked apples with melissa, mint and honey will be remembered for their original, refreshing taste. In addition to 20 kilograms of fruit, about ten liters of water, 250 grams of honey, 150 grams of salt, 100 grams of flour and leaves are needed: 20 mints of mint, 20 pieces of cherry, and 50 lemon balm. Banks or other container, where the billet will be located, are washed with soda and boiled over. Leaflets and fruit must be well cleaned. The bottom of the dishes is covered with half of the cherry leaves, followed by two layers of apples.

Subsequent layers are alternating apples and leaves of mint and lemon balm.From above lay out the remaining cherry leaves, several times the folded clean cloth and the weight. Boiled water is cooled and mixed with salt, honey and flour. When the brine is completely cooled, the fruits are poured, and the container is removed for seven days where the temperature is about 15 degrees Celsius. The next three weeks, the harvest will be held in the cold, and then you can start tasting.

Gardeners, who have a bright pumpkin in their garden, are hardly aware that it can be combined with wet fruit. The soaking process begins with the preparation of four kilograms of apples, three kilograms of pumpkin, 300 milliliters of water, 500 grams of granulated sugar and 200 grams of sea-buckthorn berries. Fruits and berries need to be washed and dried. Apples are laid out in the processed dish, which are poured with sea buckthorn. Pumpkin to wash, peel, free from bones and cut into cubes of medium size. Sugar dissolves in boiling water, and pumpkin is added to the same place. Boil the orange vegetable until tender, it will need to be turned into a puree, and then used as a brine.

Of course, the classic is the combination of peeled apples with strawberries. Berries are useful in the amount of 500 grams, and fruit - in the amount of 20 kilograms. In addition, you will need to prepare ten liters of water, 400 grams of granulated sugar, 100 grams of salt, 200 grams of flour, fifteen cherry leaves, and fifteen currant leaves.

Preparation begins with a thorough cleaning of all components. On the bottom of the dishes laid out on half a leaf of cherries and currants, then apples, peppered with lingonberries. Top laid out the remaining leaves. The brine is prepared from water with flour, brought to a boil and mixed with sand and salt. Ingredients are poured with the cooled liquid, the press is set on top and everything is left for a couple of weeks in a room where the temperature varies from 15 to 16 degrees.

Baked apples with cabbage will be a great addition to the hot dish with a side dish. Three kilograms of fruit are combined with four kilograms of cabbage, 100 grams of carrots, two tablespoons of granulated sugar and three tablespoons of coarse salt. The cabbage is finely chopped, the apples are washed, and the peeled carrot is rubbed on a coarse grater. Vegetables with sugar and salt are mixed in a bowl, until the cabbage juice does not go. Layers of fruits and vegetables are laid out in a jar or bucket so that the final one is vegetable.

Everything is pressed a little and poured cabbage juice. In the case when it is not enough, you can use a pickle made from 200 milliliters of water, a tablespoon of sugar and a tablespoon of salt. About two weeks the apples are kept warm, and then removed in the cold.

Spicy apples with rosemary and straw will surely surprise everyone who tried them with their taste. Preparation begins with washing ten kilograms of fruit and ten sprigs of rosemary. In addition, 500 grams of wheat straw, five bay leaves, five liters of water, 80 grams of coarse salt and 200 grams of sugar will be needed. Water is brought to a boil, salt and sugar dissolve in it, brine is allowed to cool.

Straws are scalded only with boiled water and partly placed on the bottom of the selected dish. Rows of apples, rosemary, bay leaves and the remaining straw follow. Above put the oppression, all watered brine. This preform can be immediately stored in cold storage.

You cannot get around such a useful combination as apples and kefir with your attention. To prepare the billet, you will need 20 kilograms of apples, 10 liters of water, 200 milliliters of kefir and three tablespoons of mustard powder. The apples are washed under the tap, and the water is boiled, then cooled down, mixed with kefir and mustard.Apples are immediately put into the container, the top layer of which is covered with gauze and cargo. The fruits are poured by pouring, and the fruits are stored for storage in the cold.

To learn how to prepare roasted apples at home, see the following video.