Harvesting apples for the winter: how to keep the fruits fresh and what can be made of them?

After a rich harvest season, it is time to harvest.And if all summer we savored fresh juicy apples, then in autumn the fruits are actively processed in mashed potatoes, jam and dried fruits. Thanks to the various techniques and recipes and in the cold months, the whole family manages to consume enough vitamins.

Apple blanks for the winter differ in their diversity. First, you can make dried snacks or even chips. In the future, they can be used for cooking compotes, preparing fillings for baking or various sweet dishes.

Secondly, the apples always get dunk. This is done as follows: banks lined with leaves of currant, raspberry and cherry, apples are laid on top. Between each layer should also be leaves. Everything is poured with brine, the neck is tightened with gauze cloth, and the jar remains in a warm room until the fruit ferments. It will be necessary to wait for the appearance of foam, then its subsidence, after which the banks can be sealed and put away in a cold room. Approximately in a couple of months the harvesting will be possible.

Thirdly, the traditional harvesting for the winter is applesauce. It is very easy to prepare and is allowed for use even by small children. Fruits are peeled and the middle parts, then poured with water. It is important that the tops of the fruit were on the surface. The solution is brought to a boil, after which it remains on the stove for approximately ten minutes. It is necessary that the fruit is completely boiled soft, and then they can be taken to a colander, so that all the water is glass.

Then the apple mass is again placed on the fire with sugar - mashed potatoes should be boiled for about five minutes, stirring constantly. To make the dish less thick, you will need to add the remaining decoction. Finally, without cooling down, mash fits into the banks and rolls. Tara overturned on the neck and cool. Usually, two kilograms of fruit are transformed into three half-liter jars.

Usually from the same volume of apples it turns out to be two times less than jam. If this type of blank is prepared correctly, then it will not have to be sealed. However, this is possible only in the case when the sugar concentration varies from 60 to 65%.

As a rule, about 500 to 700 grams of sand fall on a kilogram of peeled fruit. Cooked for jam apples are ground in a blender, and then mixed with sugar. The resulting mass is placed on the stove, where it lasts from a quarter of an hour to an hour - this time depends on the consistency required. It is important not to forget to stir everything periodically. The finished billet is placed in heated cans and closed.

Apple marmalade is also prepared in the same way. A kilogram of fruit and from 500 to 700 grams of granulated sugar are processed in the same way as when cooking jam. However, in the water where the apples are thermally processed, it will be necessary to place a fabric bag with the remaining apple pits and peel. The pectin contained in them will help the marmalade to achieve the desired consistency.

When the apples are cooked, the bag is removed, and the apples are ground and mixed with sugar. Then the fruit will hold on the fire until the consistency reaches the desired thickness. In the final, marmalade is laid out in molds or on a tray and sent for drying: fresh air or in an oven heated to 50 degrees.

Fourthly, such preparations as jam and jam are traditional. An unusual and very tasty solution would be the preparation with spices and nuts.In addition to a kilogram of fruit and 150 grams of processed walnuts, you will need to prepare a medium-sized lemon, 180 grams of granulated sugar and spices: three black peppercorns and two bay leaves. Apples are divided into small slices and poured with water, which already contains lemon slices, lemon juice, granulated sugar and bay leaves.

The pot is placed on the fire, where it remains for ten minutes. To interfere with the substance is not necessary. Then the lemon and the leaves are removed from the container, but the nuts are added, and the saucepan is on the fire for another quarter of an hour. In the end, you can add spices to the jam with pepper.

Fifth, apples have always been used to make compote. The easiest way to prepare a drink is to add apple slices to the boiling sugar syrup. After being heat treated for a couple of minutes, the fruit is removed into sterilized jars. Everything is filled with syrup and rolled.

Another similar drink is apple juice. With the help of a juicer, the fruits are processed, sugar is added to them, and the liquid is almost brought to a boil. Ready juice is rolled into the banks and wrapped in a warm blanket.

Sixth, preserve apples for the winter in the format of vinegar, rich in potassium, sodium and other trace elements. Apples are grated, mixed with yeast or granulated sugar, and then left for ten days. The bank should be open, be at a temperature of 20 to 30 degrees Celsius and periodically stir.

Then the substance is filtered, still sweetened with sugar or honey and removed to ferment for a period of forty to sixty days. This time the neck should be covered with gauze cloth, and the room should also remain warm. The finished drink is filtered and retracted into the refrigerator.

Seventh, an interesting solution is the processing of fruits in home pastila. Sweet and sour apples are washed, peeled and stoned and cut into quarters. After that, the slices are placed in a pot with thick walls and filled with the necessary amount of water. For thirty minutes they will be on medium heat until the consistency is soft.

The resulting substance is treated with potato powder and put on fire again - it is necessary to ensure the disappearance of all the contained liquid. The finished mash is laid out on a tray, pre-covered with a silicone mat or baking paper. The oven warms up to 100 degrees, and the candy is placed inside for four hours. It is important that the door was slightly open. Readiness is determined by the state of the substance - it should not stick to the fingers. Delicacy is cut into comfortable pieces and put in the fridge.

Of course, in all cases, the first thing you need is apples. If we talk about dried slices, there are no special requirements for the grade, size or condition. Even those fruits that were damaged by insects or damaged by falling from an apple tree, can be cleaned of the defect and dried. For urinating fit only some varieties of apples, related to autumn or early winter. For example, it may be “Antonovka”, “Grandma’s” or “Autumn striped”.

Often, new dishes are added to the dish by adding honey, spicy herbs, dry mustard, or even rye flour. In Soviet times, it was customary to cook the fruit with lingonberries and cabbage. Applesauce requires only the fruit and sugar. The same can be said about jam.

The basic compote recipe does not require any other ingredients besides the fruit, water and sugar.Usually, a three-liter can of compote requires from one to one and a half cups of sugar. However, it will be much more interesting to add different berries to them, for example, strawberries, currants, honeysuckle or cherries. It is also recommended to experiment with spices, it will add to the drink refinement.

If juice is prepared, then either peeled or unpeeled apples and sugar are required - and only two tablespoons of sand are needed per liter of finished drink. Vinegar is prepared from fresh fruits, water, sugar or honey and yeast.

Store at home dried apples recommended in glass jars. An alternative may be paper bags. Soaked apples can be stored in a cellar. The rest of the food is best stored in the refrigerator. Of course, the fruit can also be frozen and stored in the freezer.

The operation requires water, salt and the fruits themselves. First, a tablespoon of salt dissolves in four glasses of liquid, and the fruits are dropped there. If the apples are not completely hidden, water will have to be added. It should be mentioned that you can freeze only slices of fruit, peeled from the peel and seeds, and not whole fruits. After a half-hour stay in a saline solution, the apples are dried and laid out in separate bags made of polyethylene. Freezing is completed by signing the dates on the packages.

In order for dried apples to appear in a pleasant shade, they must first be kept in salty water for three or four minutes. Usually a teaspoon of salt without a slide is used per liter of water. In this case, the slices will remain light and will not get an unpleasant shade of rust.

Applesauce can be prepared without sugar, the dish in any case will be very tasty, especially if the best sweet varieties are originally selected. However, in this case, the dish would be good to sterilize. The same applies to the jam - rubbed billet without sugar must be sterilized.

Very tasty jams and jams are obtained if the apples are boiled in syrup, cut into very thin slices. We can say that it even makes the workpiece tender. By the way, it is always worth remembering that if the jam was somehow unsuccessfully prepared, it is quite simple to make jam.

It should be borne in mind that conservation can be carried out with unripe apples, which are harvested as a whole, as well as overripe, if they are processed into slices. Additional ingredients such as cinnamon and cardamom, lemon balm and mint, as well as vanilla sugar are always suitable for any piece. Properly cook everything on low heat, stirring occasionally to avoid burning.

Banks for canning, which will need to roll up, must be sterilized. Usually they are placed in the oven, heated to a temperature of 150 degrees Celsius, for about twenty minutes. Separately boil lids. It is important to mention that canned juices are not boiled. As soon as even the smallest bubbles begin to appear, the pot can already be removed from the fire.

Another interesting recipe for preparing apples for the winter, see the following video.