How to soak apples in a jar quickly. Soaked apples: the benefits and harms of the product. Essential Ingredients for Instant Soaked Apples

Peeing is an old canning technique whose simplicity and reliability can only be admired. But even more than the technology itself, its result is surprising - an exquisite, noble taste of soaked fruits and berries, which with its piquancy can be compared with expensive aged cheeses, and with subtlety - with old vintage wines. Soaked apples are a bit like kvass - they also invigorate, just as refreshing, they also explode with small air bubbles and give lightness to a stomach burdened with fatty foods.

If you do everything carefully when laying apples, and during their storage you are not too lazy to carry out simple prophylaxis against souring and mold, then the apples will be kept clean and fragrant until the fruits of the new crop claim their place in the cellar.

Soaked apples for the winter is an old Russian tradition. At home, apples are wetted in barrels, buckets and jars. It is clear that barrels are the “home conditions” of a villager, while buckets and cans are relevant for a city dweller. I will soak in buckets, choosing a compromise, but the essence of the technology is the same for both the bucket and the can. And this essence is classical, “barrel”.

Ingredients

• salt 1 st. l. with a small hill
• sugar 1 st. l. with a small hill

How to wet apples for the winter

There are several options and many variations of urinating apples for the winter, which differ in the layer of fruits, the composition of the brine and storage conditions. I will give, probably, the simplest of them, because a city dweller will not find either an oak barrel or rye straw, but this does not mean that apples cannot be soaked in the city for the winter. At the same time, I will make notes along the way for those who can still get equipment that is rare today.

So, for starters, we select and cook apples. Best, surest wet apples of the Antonovka variety. Pepin Lithuanian (Pepinka) is also suitable and some other hard winter or medium grades.

If you plan to store pickled apples for a long time, they should be freshly picked. If you need a quick starter, let it lie in a box for a week or 10 days.

So that the brine does not turn sour and moldy, make sure that the apples are constantly immersed in it, and wash the oppression from time to time.

One of the most common and affordable types of fruit on the shelves of domestic stores and markets. They are completely different in taste and size, and the dishes that are prepared from them are worthy of a separate cookbook. After all, a tasty and juicy fruit can not only be eaten raw, but also cook all kinds of jams, pies, bake in the oven, dry and much more. One of the most original recipes preparations of this fruit are pickled apples - interesting dish, the features of which we will consider in this article.

The composition of apples prepared in this way can vary significantly. It depends on many factors such as:

• Variety and degree of maturity of the fruit.
• Growing and storage conditions.
• Storage duration.
• Cooking method.

But they all have ingredients characteristic of this dish:

• high sugar content (primarily fructose);
• organic acids (malic, citric);
• tannins, nitrogenous and pectin substances;
• a diverse vitamin complex: A, C, E, PP, P and B vitamins.

Despite such a rich composition, their calorie content is only 47 kcal per 100 g of product. This allows them to be part of various diets.

Did you know?Soaked apples became especially popular during the time of Peter I, who established the Garden Office. She was engaged in the import of new varieties of apples and the increase in the volume of cultivation of existing ones.

There are many ways to process fruits and vegetables for long-term storage and each of them takes a part useful properties raw product. But pickled apples are considered one of the most successful ways to harvest this fruit, because in the process they retain a large amount of useful qualities fresh fruits and acquire new equally important properties:

• normalize the intestinal microflora, saturating the body with lactobacilli;
• enrich the body with calcium, reduce the fragility of bone tissues;
• improve the condition of hair and teeth;
• increase the level of tissue elasticity;
• have a positive effect on the hormonal system;
• the presence of ascorbic acid in the composition (there is more of it in soaked apples than in fresh ones) strengthens the immune system.

It can be said that such winter preparations affect many systems of the human body, providing a general strengthening effect and saturating the body with energy.

Duration of the soaking process

The soaking process will require some patience, because, on average, it takes 40-50 days in time (not counting the preparatory work). But subject to all the rules, such a delicacy can be stored for a long time, until the new harvest.

On the market and in stores there are a huge variety of varieties of this fruit. But not all of them are suitable for soaking. The most suitable are late varieties (autumn or autumn-winter). The fruits must be ripe and firm. Some gourmets like to take slightly unripened ones, but this is already a matter of taste. best variety counts .

But the following varieties are also suitable:

• "Slav";
• "Titovka";
• "Bottle";

Important! The absence of any defects on the fruit is very important, because one spoiled apple can ruin all the others.

It is better to choose fruits of approximately the same size, so they will be ready at the same time.

The preparatory stage is very important, because the final result directly depends on this stage.

Before soaking, it is advisable for fruits to lie down for 15-20 days (especially if the varieties are harder, for example, Antonovka or Slavyanka). A product made from properly aged fruits is evenly saturated with brine, juicy, soft, has a rich refreshing taste and a golden color. After the fruits have matured, they must be thoroughly washed with running water.

The stalks do not need to be cut off, but it is better to clean the leaves. Leaves, branches, straw and all possible additives must be cleaned of excess debris and washed.

Washing soda cans

When urinating in jars, it is worth remembering that the containers must first be cleaned. Wash with soda. The use of any chemical detergents is strictly not recommended. After the jar is thoroughly washed, and there are no traces of soda left on it, it must be sterilized or scalded with boiling water.

Storage conditions

The first stage of storage (immediately after preparation) lasts about 1 week. This time, the soaked fruits should be stored at room temperature.

After harvesting, it is necessary to move to a cool place (preferably a basement or cellar), where they must stand for 30-45 days (depending on the type of fruit). In the same room they should be stored all winter.

Important! It is advisable not to freeze soaked apples. Although it is believed that they do not lose their useful qualities, their structure and appearance deteriorate significantly when frozen.

A very fast and convenient way, since every housewife has jars in her arsenal, and it is convenient to store the finished product, because such dishes do not take up much space in the house.

Ingredients

• Antonovka apples - 10 kg.
• Water - 5 liters.
• Salt - 2 tbsp. spoons.
• Sugar - Art. spoons.
• , and cherries.

Cooking method

In order to get a delicious treat, you need to follow a few simple steps:

• Rinse the fruit thoroughly under running water or in several different containers.
• Cut clean fruits into pieces: large ones - into 6-8 parts, and smaller ones can be into 4 parts. If you have chosen a medium-sized variety, then it is quite possible to use whole fruits.
• pre-prepared glass jars cover with raspberry, currant and cherry leaves (previously washed thoroughly).
• Place chopped pulp (or whole fruits) in jars without tamping.
• Add salt and sugar to the water, put on fire and bring to a boil. Remove from stove and set aside.
• Pour the contents of the jars with hot brine so that it reaches the neck.
• Cover the containers with nylon lids and put them in the cold, where they will ferment for 2-3 weeks. You can store, like other blanks, all winter.

Another quick and easy recipe for equally delicious apples.

Ingredients

• Apples - 1.5 kg.
• Water - 2 liters.
• Rye flour - 2 tbsp. spoons.
• Salt - 1 tbsp. a spoon.
• Sugar - 4 tbsp. spoons.
• and currant leaves.

Cooking method

Cooking is carried out in several stages:

• Well-washed fruits must be wiped dry.
• Put half of the mint and currant leaves into glass jars prepared in advance (other favorite herbs can be added). It is also desirable to dry the various leaves with a towel after washing.
• Tightly, but without squeezing, put the fruit in a jar.
• Top with remaining herbs.
• Mix salt, sugar and water rye flour. Stir until everything is dissolved.
• Pour jars to the top (remaining brine should be kept in the refrigerator).
• Remove the containers in a warm place for 3-7 days.
• When the fruit absorbs some of the liquid, add more brine.
• Move to a cool place where the apples will reach readiness within 30-45 days.

This method will help to make a large number of blanks without much difficulty, without having special dishes, such as barrels.

Ingredients

• Apples - 1 bucket.
• Water - 1 bucket.
• Salt - 9 tbsp. spoons.
• Sugar - 9 tbsp. spoons.
• Raspberry and currant leaves.

Did you know? Such great gourmets as the French are very fond of national Russian cuisine - the association of farms "Paris Fermière" buys various exotic products for them, including soaked apples.

Cooking method

The cooking technology is very simple:

• Wash fruits and leaves and lay out to dry on a towel.
• Lay the bottom of the bucket (previously washed and scalded with boiling water) with raspberry and currant leaves.
• Firmly pack the fruits with the stalk up (the space between the fruits can also be laid with leaves or your favorite aromatic herbs).
• Bring water to a boil and dissolve salt and sugar in it.
• Fill the bucket with brine - it should completely cover the contents.
• Cover the bucket with gauze or a towel and put it in a cool place. It should stay there for 2-3 weeks.
• As soon as the pulp is salted (from time to time it is necessary to take it out and try it), the fruits can be laid out in sterilized jars, poured with brine and, covered with lids, stored in the refrigerator. Or leave everything stored in a bucket in a cool and dark place.

Cooking pickled apples in a barrel

This recipe is considered classic and traditional. Its ingredients and cooking technology have been tested by many generations of housewives. It is wooden containers that create an unusual taste that is difficult to repeat in other dishes.

The pickled apple recipe is a great way to harvest fruit for the winter. Unfortunately, today few people use this method and in vain. Soaked apples - delicious and very healthy treat, which is not difficult to cook at home.

Delicious pickled apples at home - simple recipes for everyone

The benefits of pickled apples are very high. Apples, especially those soaked with sour berries like cranberries, contain large amounts of ascorbic acid. Therefore, eating pickled apples is useful to prevent colds. In addition, pickled apples improve appetite and normalize the functioning of the gastrointestinal tract. And the calcium contained in such fruits prevents the development of osteoporosis.

In the old days, apples, always of late autumn and winter varieties, were soaked in oak barrels, on the bottom of which a layer of rye straw was laid out. In a modern apartment, this method is very difficult. However, there are many simplified adapted recipes cooking pickled apples, which can be easily repeated at home.

Recipe for pickled apples with honey

Apples cooked with honey are attractive in appearance and very fragrant, thanks to the cinnamon used in the recipe.

You will need : 1.5 kg of apples, 200 ml of honey, 3 cinnamon sticks, 0.5 tbsp. l. salt, 1 liter of water.

Cooking. For the brine, combine water with salt and cinnamon, bring to a boil, and then cool to room temperature. Add honey and stir well to melt. Put the washed and dried whole apples in a jar, pour over the brine, cover with a lid and leave to ferment at room temperature for 10 days. Store the finished soaked apples in a dark, cool place.

Soaked apples with mustard

Mustard gives soaked apples a special piquancy and an attractive yellowish color.

You will need : apples, 3 tbsp. l. mustard powder, 5 tbsp. l. salt, sugar to taste, 10 liters of water.

Cooking. Mix water with salt, sugar and mustard, bring to a boil, stirring, then cool the resulting brine. At the bottom of the container, if desired, lay out the leaves of blackcurrant and cherry, lay the apples tightly on top, pressing them with a load. Pour the apples with the prepared brine so that the cargo is covered with liquid, and leave at room temperature for 1-1.5 months. Check the apples periodically and skim off any foam that forms.

Soaked apples with cabbage

This recipe is good because cabbage is fermented along with apples - a great appetizer for meat dishes.

You will need : 5 kg of apples, 10 kg of cabbage, 1 kg of carrots, cranberries to taste, 3 tbsp. l. cumin, 270 g salt, 5 l water.

Cooking. Chop the cabbage, grate the carrots on a coarse grater, mix everything, add cumin and 200 g of salt. Lay a layer of cabbage on the bottom of the container and tamp well until the juice comes out. Lay a layer of apples on top. Repeat the layers, the top layer should be a layer of cabbage. For brine, dissolve 70 g of salt in water, pour over apples and cabbage, place a load on top and place in a dark, cool place for fermentation. Soaked apples will be ready in 4-6 weeks.

Soaked apples in straw

Thanks to the use of straw, apples are golden, with a special unique taste and aroma.

You will need : 10 kg of apples, 200 g of straw, 4 tbsp. l. salt, 1 tbsp. sugar, 5 liters of boiled water.

Cooking. Pour boiling water over the straw and dry well. Put a layer of straw on the bottom of the container, then a layer of apples, and again a layer of straw. Repeat layers, straw should be on top. Put a cloth napkin, a wooden circle and a weight on it. Pour brine over apples in straw. For the brine, mix chilled water with sugar and salt dissolved in it. Place the container of apples in a cool place and once a week skim off the resulting foam and rinse the wooden circle to prevent mold from forming. Soaked apples will be ready to eat in a couple of months.

Soaked apples in jars

To soak apples in jars, use small fruits with dense pulp.

You will need : apples, 200 g rye flour, 2 tbsp. l. salt, 10 liters of water.

Cooking. Rinse the apples, dry them and place them tightly in 3-liter jars. For brine in a saucepan, mix flour with salt and, stirring, pour boiling water. Stir so that there are no lumps, then let stand and strain the brine through cheesecloth. Pour apples with cooled brine, place a load on top (for example, a plastic bottle of water) and place the jars in a dark, cool place for 1-1.5 months. Then remove the oppression, close the jars with ordinary lids and store in the refrigerator or cellar.

Soaked apples in a barrel

If, nevertheless, you are lucky enough to cook pickled apples in a barrel, rinse it thoroughly with soda and scald it with boiling water.

You will need : 5 kg of apples, 150 g of salt, 300 g of honey (or 150 g of sugar), 100 g of rye flour, 10 liters of water, cherry leaves, black currant to taste.

Cooking. Lay a layer of currant leaves on the bottom of the barrel, then a layer of apples. Lay a layer of cherry leaves on top and again a layer of apples. Repeat layers and press down everything with a weighted lid. For the brine, mix boiled water with salt, honey and flour and cool completely. Without removing the weight, pour the brine over the apples to completely cover the lid with the weight. Place a barrel of apples for 4-6 weeks in a slightly cool room.

Soaked instant apples

Unfortunately, it will not be possible to quickly prepare pickled apples, however, the use rye bread will greatly speed up the process.

You will need : 1.5 kg, half a loaf of rye bread, 2 tbsp. l. salt, 2 tbsp. l. honey, blackcurrant leaves, 2 liters of water.

Cooking. Bread cut into cubes, dry in the oven and pour boiling water, add honey, salt and leave for 2-3 hours. Place currant leaves on the bottom of the jar, place apples on top. Strain the prepared filling through cheesecloth and pour apples into it. Cover and refrigerate for a couple of weeks. From time to time, add cold boiled water to the jar. Store cooked apples in the refrigerator for 2-3 months.

As you can see, there is nothing complicated in making pickled apples at home. Try and you harvest this old way!

See also, delicious preparations.

Soaking fruits and vegetables has been used for a long time, when sterilization was not yet available. To do this, they took various containers - tubs, barrels. Vegetables and fruits harvested in this way were stored all winter. They acquired an unusual taste, something between conservation and fresh fruits.

The main condition for long-term storage is the addition of salt and sugar to apples, which will be harvested.

Lactic acid is formed, which acts as a preservative.

Prescription soaked apple blanks are stored in a cool place, ideally in the cellar.

The easiest recipe

First, prepare the fruits:

Preparing the marinade for this simple recipe pickled apples:

Soaked apples in jars

It is best to stack the fruits in jars with a volume of 3 liters.

We choose small fruits that will fit tightly into the container and pass into the neck.

We use late varieties, hard, you can even take slightly unripe.

Carefully prepare the fruits: wash, remove debris and leaves.

We wash the urination container with soda (not a detergent!) And pour boiling water over it.

All branches are also washed and cleaned of debris.

At the bottom of the jar, lay out the ingredients in the following order:

• a layer of leaves with branches of blackcurrant, cherry, mint, lemon balm, raspberry or their pharmaceutical counterparts, if fresh leaves could not be found;
• you can add sour berries (800 grams per 7-8 kilograms of apples) - cranberries, viburnum;
• lay out the apples in one layer;
• put leaves and berries again;
• the second half of the fruit;
• cover with leaves so that the rest of the ingredients are not visible.

Pour in the marinade.

For one three-liter jar, one and a half liters of marinade should be prepared.

For 10 liters of such a filling, take 150 grams of salt, 300 grams of honey and 200 grams of rye flour.

The flour is pre-brewed in warm water and stirred to the consistency of sour cream.

Boil water, add brewed flour, honey and salt.

Cool and pour the liquid into the fruits placed in the container.

Put on plastic covers and wait 5-7 days.

During this time, the brine will ferment.

Then lower the dishes into the basement or cellar.

There is one little trick in the recipe: to prevent mold, add 1 tablespoon of dry mustard powder to a jar of pickled apples before pouring the marinade.

Everything will be ready in 4-6 weeks.

A demonstration of sugar canning is shown below:

You will need the following ingredients for this pickled apple recipe:

• 20 kilograms of apples;
• half a kilogram of granulated sugar;
• 3 kilograms of rowan berries;
• 50 grams of salt;
• 10 liters of water.

Boil water, cool slightly.

Dissolve sugar and salt in it.

Put the main fruits sprinkled with mountain ash in a large container.

Pour the marinade on top so that they are completely covered with it.

Put oppression and set the load - a jar or pot of water, bricks.

The oppression must be covered with brine.

After 5-7 days, the dishes can be taken out to the cold.

During the week, add more marinade if necessary, if the oppression is no longer covered with liquid.

A month later, you can feast on these blanks with mountain ash.

We present to your attention this recipe in the video so that you can see the whole cooking process "first hand":

Apples in pumpkin juice with sea buckthorn

The fruits prepared according to this recipe are sweet, beautiful golden in color and extremely useful.

Follow instructions:

1. Rinse apples and sea buckthorn berries under running water, dry. We take 100 grams of berries for 4 kilograms of apples.
2. We spread the fruits in a bowl, sprinkle with sea buckthorn.
3. Pour in pumpkin juice. To prepare it, we take a ripe pumpkin, peel, cut into pieces and cook with the addition of a small amount of water. When the pulp is cooked, it is necessary to knead it in a decoction, cool and pour apples with this mixture.
4. Following the cooking recipe, press down with a load for a week, then lower the soaked apples into the cellar.

For urination, you need to take only whole, without cracks, dents and rotten fruits.

It is best to use sweet, sugary varieties.

The more acidic the fruit, the worse it will keep.

Although if you are soaking apples in order to consume them within 2-4 weeks, you can use any variety.

It is important to observe the temperature at which the fruit will be urinated.

Temperatures from 15 ° C to 22 ° C are considered optimal.

At a lower temperature, the process will slow down, and at a high temperature, not only lactic acid bacteria necessary for preservation, but also harmful butyric bacteria will begin to develop.

They give vegetables and fruits a rancid taste.

It is better to take enameled dishes for a recipe for homemade pickled apples - a large pot, a bucket.

You can also use glass containers or plastic, which is designed to store food.

Wash the container thoroughly with soda, pour over with boiling water.

So you disinfect the surface from bacteria.

A delicacy rich in vitamins can be easily made in a city apartment.

Use different ingredients.

Put mint in one jar, thyme in another.

Experiment and enjoy healthy fruits all winter long.

And for dessert today serving interesting recipe rustic apples: