Antonovka apple sourdough recipe. This page does not exist. Soaked apples in a tub

Apples are always nice to crunch, even in summer, even in winter. However, a large harvest is not so easy to maintain for a long time. In this case, pickled apple recipes come to the rescue. The process of making such homemade treats does not require much effort in conditions when all containers and ingredients are prepared correctly. And you can soak fruits in jars or barrels, make them with sugar or horseradish, add honey or mustard and other products.

How to Prepare Apples for Peeing

The process of urinating apples and other fruits or berries is to convert fructose from them into lactic acid and alcohol. Yeast and lactic acid bacteria act as a catalyst for this transformation. At the exit, the same sour-sweet “soaked” taste is obtained. Not all apples are suitable for cooking. They must meet the following criteria:

• average same size;
• hardness and density;
• sour taste;
• plucked from a tree, not dropped to the ground;
• without red blush (for summer varieties).

Advice. You can not wet recently picked apples - let them rest. Thus, the starch in their composition will turn into sugar.

Recipe for pickled apples in a barrel

Fruits and vegetables have been soaked and fermented in wooden barrels since ancient times. In this case, it is important to choose and prepare the container correctly. Oak is best suited for these purposes, but other wood material is also allowed. The optimal capacity is 30 kg or more. Preparation is carried out as follows:

1. Soak the barrel and wash it hot water.
2. Rinse with soda solution: for 1 bucket of hot water - 20 g.
3. Pour boiling water over the container again.
4. Discuss.
5. For the purpose of disinfection, fumigate with sulfur.

Traditionally pickled apples are cooked in a barrel.

The bottom and walls before laying out the fruit and already during the process must be lined with a thin layer of straw. It will protect the fruits from mechanical damage and give them a pleasant smell, taste and golden hue. Rye or wheat is best. Straw is needed from a new collection, without mold and unpleasant odors. It should be cleaned of weeds, washed, scalded with boiling water and dried.

Advice. Instead of straw, a blackcurrant leaf treated in the same way is suitable.

Apples should be tightly packed in a container with the stalks up. At the end, the top layer of the fruit must also be covered with straw, and then with a napkin, with a circle under it and pressed down with a heavy object. After that, you need to lubricate the edge of the barrel vegetable oil and pour in the brine. It is prepared as follows: for every 10 kg of apples, take 5 liters of cold boiled water, pour 80 g of salt and about 150-200 g of sugar into it.

Variants of soaked apples with spices in a barrel

To give apples an additional flavor, you can add honey (sometimes they completely or partially replace sugar), as well as spices:

• mustard;

Recipes for brine with malt are quite popular:

1. Add 50 g of malt to 0.5 l of water.
2. Boil the broth for 15-20 minutes.
3. Mix with brine (this is enough for 5 liters).

Advice. Also used instead of malt rye flour. Mix 75 g with a little water and add the mixture to the already boiling broth. Boiling water should be 4 times more.

Apples in a barrel need care. Remove mold and foam, wash wheel and weight weekly with hot water. Urination occurs within 1.5 - 2 months. If everything is done correctly, then the apples will turn pink or slightly golden and acquire the desired taste.

Recipe for pickled apples in jars

The basic principles of soaking in barrels are also available for residents of apartment buildings who cannot keep wooden 30-kilogram straw containers on the balcony. In this case, much smaller ceramic or glass can be used. Simplified recipes are also suitable. The most popular among modern methods are soaking with honey, mustard, horseradish, etc.

soaked apples in the bank

The simplest version of pickled apples in jars involves a brine with sugar and salt. For 5 liters of water you will need 60 g of both:

1. Carefully sort and wash the apples.
2. Pack them tightly in a jar.
3. Fill with brine.
4. Seal with a plastic lid. After 1.5 months. you will get sour apples.

Ways to soak apples with honey

Honey often pairs with mint in recipes. Straw in this case is replaced by scalded and dried blackcurrant and / or cherry leaves. The recipe is suitable for containers of various types:

1. Prepare a brine: dissolve 100-150 g of honey, 75 g of salt, 50 g of malt or 75 g of rye flour in 5 liters of warm water. When the mixture has cooled, stir thoroughly.
2. Lay a currant leaf on the bottom of the jar in a thin layer.
3. Place 2 rows of apples tightly together.
4. Cover them with a cherry leaf layer and arrange two more rows of apples on top.
5. The next is a thin layer of mint, and on top of it are apples again.
6. Cover the topmost apple row with assorted leaves and a couple of mint sprigs.
7. Close the circle and press down with something heavy.
8. Carefully, without removing the load, pour the brine into the container. Throughout the soaking process, the circle must be completely immersed in the liquid.

Advice. The optimum temperature for successful rinsing of apples is +15…+18°C. The term of readiness for this and other "jar" recipes is 4-6 weeks.

Recipe for pickled apples with mustard and other spices

For pickled mustard apples, the brine is prepared as follows: 0.5 tbsp. sugar, 50 g salt, 1.5 tbsp. l. mustard. The filling is boiled and allowed to cool. In its own way, the recipe for soaked apples with mountain ash is piquant and peculiar.

Pickled apples with spices

The brine for it is prepared with honey: dissolve 1250 g of honey (or sugar), 25 g of salt in 5 liters of warm water, cool the mixture - this is enough for about 10 kg of apples. In a container mixed with apples, evenly place ripe, whole and washed rowan berries, separated from the twigs. Cover with a lid or cheesecloth, circle and weight.

Attention! Rowan is a winter berry. Therefore, according to this recipe, apples are soaked in the cold.

The recipe for soaked apples in Polish involves the use of horseradish to give a special taste to the fruits. To 5 liters of warm water, add 75 g of salt, sugar and rye flour. The brine must be cooled before pouring, and horseradish leaves (according to the recipe, it is also allowed grape leaf) shift the layers of apples. The finished fruit container should be kept in a warm room for a couple of days, then transferred to a place with a temperature of no more than 12 ° C.

If everything works out for you, and you like the process and the result of soaking, then next time you can experiment. For example, change the composition of the brine or the proportions of the ingredients. So you can achieve the perfect taste, based on the preferences of your family.

Apples for the winter in a jar: video

Soaked apples: photo

Fermentation is one of the most simple ways harvesting vegetables and fruits for the winter. More often than others, tomatoes, cabbage, cucumbers are fermented. From fruits -. It is noteworthy that when fermented, apples acquire not only a peculiar sweet and sour taste, but more vitamins are stored in them than with others. options blanks. Like any other cooking process, fermentation has its own characteristics. If you comply with them, then your winter table decorate unusually delicious apples.

Choose your recipe

You will need

• • apples - 10 kg;
• water - 5 l;
• salt - 70-80 g;
• sugar - 150-200 g;
• mustard - 2 tbsp;
• spices - to taste.

Instruction

Prepare for . Take dense sour fruits of autumn or winter. Antonovka or anise is better than the rest. Let the apples "age" for two weeks. Then carefully sort them out, removing damaged fruits. Wash apples in cold water.

Choose the dishes in which you will be, and then the apples. It must be large in size. The best option- Oak barrel. If you do not have it, use an enameled bucket or pan with a volume of at least 10 liters. Thoroughly wash the dishes and pour boiling water over them.

Prepare the fill. To do this, add salt and sugar to boiling water. Let them dissolve completely. Strain the cooled brine through a linen napkin. Place horseradish leaves on the bottom of the sauerkraut. Pour dry. Place apples on top. So alternate layer by layer, leaves and fruits, until the container is full. Fill with prepared brine. Put a linen towel and oppression on top. Close the dish with a lid and leave it in the room at room temperature.

After 5-7 days, rinse the towel in cold water, cover the dishes with it and transfer the apples to a cool room. Make sure that mold does not form on top and that the apples are completely covered with brine. Pickled apples will be completely ready for consumption in 1.5-2 months.

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Useful advice

If the apples are not fragrant enough, then you can additionally use dill umbrellas, tarragon, mint, celery or any other spices to taste.

Pickled apples will get extra taste qualities and slightly stained if you add fresh viburnum juice, cranberries or mountain ash to the brine.

Apples can be sour with cabbage. To make sauerkraut apples, simply layer shredded, salted cabbage and apples. They will ferment in cabbage brine.

Sources:

• pickled apples

There are many various recipes canning vegetables and fruits. Peeling apples is one of the traditional and recently widely used ways to keep fruits tasty and healthy throughout the winter.

You will need

• • barrel or tub;
• rye straw;
• Rye flour
• crackers or dry kvass (optional);
• salt;
• mustard;
• malt;
• sugar;
• salt.

Instruction

Winter and autumn are suitable for urination, having a sweet and sour taste. The fruits must be well ripened, so they are preliminarily kept in a warm room, autumn varieties for several days, winter - about 2-3 weeks.

Prepare a container for urination. Barrels or tubs are best suited for this purpose, but you can also use glass jars with a capacity of 10-20 liters. Pre-soak the tub or barrel. Rinse it thoroughly and scald.

In order to protect against damage, cover the bottom and sides of the barrel with straw. Straw should be mold and odor free. Rinse it well, scald it with boiling water and treat with dry steam. You can cover the bottom of the barrel with washed currant and cherry leaves.

Lay apples in dense layers, laying with straw. On top of the last layer, also lay the straw and cover with a boiled cloth.

Insert the bottom into the barrel. Prepare the wort and pour it over the apples through the shunt hole.

For you can use rye flour, crackers or dry kvass. Stir flour in a small amount cold water and then add 2 liters of boiling water. Mix well and let stand. Strain and add boiled water. The total volume is 10 liters. Add salt and mustard to the resulting solution (2 tablespoons for each liter of water).

Filling can be done using malt. Mix 200 g of rye flour (or 150 g of malt) in a small amount of cold water. Pour in boiling water, bring to a boil. When the resulting mixture settles, strain. Add 2 cups and 3 tablespoons of salt.

Apples take quite a lot of water, top up the wort as needed. The first 2 weeks the container is kept in a warm room, and then transferred to the basement or cellar. Storage temperature - 4-6 degrees. In about a month, the apples will be ready to eat.

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soaked apples- an old Russian delicacy, an indispensable participant in daily meals and holiday tables. Today they can be tasted in rare restaurants of Russian cuisine. But it is much easier to cook soaked fruits on your own. The whole process will take from 10 to 30 days, and you can enjoy the finished apples all winter.

You will need

• • Apples classic:
  • 5 kg of apples;
  • 2 liters of boiling water;
  • 100 g of sugar;
  • 50 g of salt;
  • 50 g rye flour;
  • blackcurrant or cherry leaves.
  • Honey apples with oregano:
  • 1.5 kg of apples;
  • 1.5 liters of boiling water;
  • 2 tablespoons of honey;
  • 2 tablespoons of salt;
  • a crust of rye bread;
  • black currant leaves;
  • oregano.

  Instruction

  Select firm, undamaged fruits of autumn-winter varieties, or sour taste. Soft summer apples not suitable for urination. Classical means salting in wooden tubs or barrels. But not less apples obtained in enamel pots or glass jars.

  Line the bottom of the dish with currant or cherry leaves. Lay a layer on them with the stalks up. Then another layer of leaves is laid, followed by again apples. Layers alternate until the dishes are filled to the top, lay the leaves last.

  Prepare the must. Dilute rye flour with two liters of boiling water, add salt, stir the mixture well and let it brew for 2-3 hours. Strain the wort and pour over apples. Cover a tub, jar or pan with fruits with a wooden circle, smaller in size than the container. Place oppression on top.

  First few days apples in the cold. Check the liquid level in the container daily and top up if necessary to keep the fruit covered in must. Move after 10 days apples in the cold - in the cellar or refrigerator. There they remain until the final maturation. After 30-40 days, the fruits will be ready. soaked apples can be consumed on its own, served as an appetizer and garnish for meat and game.

  Try a different type of urination. Small, slightly unripe greens apples wash late varieties without removing the stalks and dry. Line the bottom of a three-liter jar with leaves, add a couple of sprigs of oregano. Lay the apples with the stalks up, add a few more leaves and oregano on top.

  Prepare the wort, pour Gorbushka with one and a half liters of boiling water. Add honey, salt, stir the mixture and leave to infuse for two hours. Strain the finished filling through cheesecloth and fill it with apples. Cover the jar with a lid. Infuse the fruits at room temperature for 5 days, adding cold boiled water if necessary.

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  Related article

  Peeing apples was once one of the most popular winter preserves. He was preferred for a simple reason - beneficial features soaked apples are almost as good as fresh ones. Unfortunately, at the end of the last century, the tradition of this type of canning somewhat lost its popularity, but now there is a tendency to return to it, and this is due to the steady increase in the number of adherents of a healthy diet.

  

  Vitamins and minerals

  During the urination procedure, apples are not subjected to heat treatment, and therefore retain all vitamins and minerals. The product is especially valuable for its high content of vitamin C, which, having an anti-inflammatory effect, increases the body's resistance to viruses and bacteria.

  In addition to vitamin C, pickled apples contain vitamins A, B1 (thiamine), B2 (riboflavin), B9 (folic), B3 (niacin). By the way, niacin is the only vitamin that is officially considered a medicine.

  The concentration of vitamin C in soaked apples can be further increased by adding cranberries, viburnum or lingonberries to the filling. In addition, in this case, mold will not form in the workpiece.

  Soaked apples are rich in macro- and microelements. Such as iron, potassium, magnesium, calcium, phosphorus, iodine, sodium, manganese, copper, fluorine and others. The product is extremely in demand by adherents of a healthy diet for the large amount needed to strengthen the musculoskeletal system. The body especially needs this element in the winter months, when due to the lack of sunlight and heat, the absorption of vitamin D is sharply inhibited, the deficiency of which leads to the development of osteoporosis.

  Pectin

  That pectin, which is present in large quantities in fresh apples, does not disappear anywhere from soaked apples. And since soluble dietary fiber, which in essence is pectin, helps to reduce the level of "bad" cholesterol in the blood, and the use of pickled apples provides the body with the same service. And, it should be noted, there is even more pectin in apples that have undergone a soaking procedure than in their fresh counterparts.

  Lactic acid

  The light fermentation that apples undergo when soaking produces an acid that inhibits the harmful effects of pathogenic bacteria in the intestines. Therefore, pickled apples are useful. And some doctors not denying the benefits traditional medicine, even prescribe to their patients suffering from an imbalance between various types microorganisms that live in the intestines daily use soaked apples.

  Due to the improvement of the intestinal microflora, the use of soaked apples significantly increases immunity, i.e. the body reliably resists the attack of various infections, which means that a person is less sick.

  organic acids

  Pickled apples contain a colossal amount of organic acids that stimulate the secretion of the stomach and have a pronounced juice effect. Therefore, when eating pickled apples, the digestion process and the condition of the gastrointestinal tract as a whole improves.

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  Atonovka apples have a long shelf life and a pleasant sweet and sour taste. Thanks to this, they can be consumed fresh or used to prepare the most different dishes. In addition, it is one of the few apples that are suitable for pickling.

  

  You will need

  • For apples pickled according to the classic recipe:
  • - 1 bucket of apples;
  • - ½ bucket of water;
  • - 170 g of granulated sugar;
  • - ½ st. spoons of salt;
  • - currant and raspberry leaves.
  • For apples in must:
  • - Atonovka apples;
  • - 10 liters of water;
  • - 2 tbsp. spoons of salt;
  • - cherry or currant leaves;
  • - 200 g of rye flour.
  • For apples with cucumbers in a three-liter jar:
  • - cucumbers;
  • - apples;
  • - grape leaves;
  • - 10 pieces. lemongrass leaves;
  • - 1 liter of water;
  • - 50 g of salt;
  • - 50 g of sugar.

  Instruction

  To follow the classic recipe, sort out small fruits, discarding rotten fruits. Then rinse them thoroughly under running water. Also wash the raspberry and currant leaves, and then put them on a towel to get rid of excess moisture. Line the bottom of the tub or pan with currant leaves, tightly lay the apples on them with the stalks up. Between put currant leaves.

  Dissolve salt and sugar in boiling water. Pour apples with this brine so that they are completely covered, cover with gauze and leave away from sunlight in a cool place for 2-3 weeks. The time of their salting depends on the size of the fruit, so after a couple of weeks you can start tasting the apples. When they are salted, transfer them to a glass dish, pour a little brine into it and cover with a lid. Store in the refrigerator for up to 2 weeks.

  To prepare salted apples, sort and wash the fruit thoroughly. Line the bottom of the pan with a layer of clean cherry leaves, then pack the apples tightly, cover them with another layer of leaves, and place the apples back in. Be sure to cover the last layer well with leaves. To prepare the wort, boil water, pour it with rye flour, add salt and mix thoroughly. Pour the must over the apples so that it covers the fruit by 5 cm. Place in a dark, cool place for 30 days. Top up with freshly prepared wort if necessary.

  To prepare pickled apples with cucumbers, let the young fruits rest for a week, then wash them and dry them. Soak cucumbers in water, wash and also dry on a towel. Place them in a sterilized three-liter jar, alternating with grape and lemongrass leaves. Boil water, add salt and sugar. Pour this brine over the cucumbers and apples 3 times, each time pouring it back into the saucepan and bringing to a boil. At the end, roll up with sterilized lids, turn the jars over onto a blanket, wrap them up and leave for a couple of days. Then put away in a dark place. Open no sooner than 40 days.

  Soaked apples are, of course, Russian dish. Similarly, apples began to be harvested for the winter for a long time. I offer you another recipe for their preparation.

  

  You will need

  • - apples - 10 kg;
  • - rye straw - 500 g;
  • For filling:
  • - water - 5 l;
  • - salt - 75-80 g;
  • - sugar or honey - 150-200 g;
  • - malt - 50-60 g.

  Instruction

  First of all, lay rye straw along the walls and bottom of the barrel. Before this procedure, rinse it thoroughly and pour over with boiling water. Thanks to the straw, pickled apples will not only acquire an unusually pleasant taste and aroma, but also avoid damage. If you do not have it, then you can use blackcurrant leaves. They will need about 200 grams.

  Place the apples in the barrel. Do not forget to layer them with straw or blackcurrant leaves every 2-3 rows. You can also add extra flavor to soaked apples by adding celery, cherry leaves and mint.

  Now it's time to prepare the filling for pickled apples. To do this, pour water into the pan and add sugar and salt to it. Bring the resulting solution to a boil.

  Pour 1 liter from the boiled solution and fill it with malt. Mix the mixture well and leave it to infuse at room temperature for one quarter of an hour.

  After 15 minutes, add the malt solution to the rest. Mix everything properly.

  Having covered the apples laid out in a barrel with straw, fill them with the prepared filling. After covering the fruit with a wooden circle, place a weight on it.

  The first 6-10 days keep the fruit at a temperature equal to 18-20 degrees. Then transfer them to the cellar and let them stand there for 45-60 days. Soaked apples are ready!

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  Useful advice

  Do not forget to add a new brine to the apples in the first days of urinating. If this is not done, then the upper fruits will remain without liquid, which is highly undesirable.

  Soaked apples are not only an interesting and original dish of old Russian cuisine, but also a great way to harvest fruits for future use. The dish is prepared by soaking apples in a special brine or must along with various spices. There are many different recipes for urinating apples.

  

  Plain pickled apples

  You will need following products: 10 kg of late apples, 5 liters of water, 200 g of sugar, 40 g of coarse salt, 5-7 three-liter glass jars with plastic lids.

  Rinse the apples under cold water and arrange them in jars. Boil water, dissolve salt and sugar in it. Cool down the water. Pour over the apples so that the liquid completely covers them. Close the jars with plastic lids and place them in a warm place. When the active fermentation process begins (after about 3-4 days), place the jars in a cool place. Soaked apples can be eaten in a month.

  Soaked apples with honey and mint

  You will need the following products: 10 kg of late apples, 5 liters of water, 200 g of honey, 75 g of coarse salt, 50 g of rye flour, a bunch of mint sprigs, 5-7 three-liter glass jars with plastic lids.

  Wash apples and mint sprigs. Prepare the wort: boil water, cool it to 35-40 ° C, dissolve honey and salt in water, add rye flour. Leave the wort to infuse for 3 hours. Put sprigs of mint on the bottom of the jars, put two layers of apples on top of the mint, then again sprigs of mint and two layers of apples. Fill the jars in this way to the very top. Fill the jars with wort and close them with plastic lids. The liquid must completely cover the apples, otherwise they will spoil. Keep the apples at a temperature of 15-18 ° C for a month. Ready apples store in the refrigerator or cellar.

  Soaked apples in a tub

  You will need the following products: 10 kg of late apples, 5 liters of water, 100 g of rye flour, 25 g of coarse salt, a wooden barrel or tub (best of all oak), cherry or blackcurrant leaves.

  Prepare the must. To do this, pour boiling water over rye flour, add salt and mix everything well. Cool the wort, strain it through a sieve. Wash apples and cherry or currant leaves. Put a layer of leaves on the bottom of the tub, then lay 2-3 layers of apples with the stalks up. Then again lay 2-3 rows of apples and a layer of leaves. Stack apples with leaves in this way until the tub is full. The topmost layer should be the leaf layer. Pour the wort over the apples so that the liquid completely covers them. Cover the tub with a wooden circle and place a load on it. Leave the tub in a warm place for 3-4 days. During this time, check the liquid level - it should be 3-4 cm higher than the wooden mug. Since apples absorb water well, you will have to add cold water several times to the required level. After 3-4 days, remove the apples in a cool place. They will be ready for use in 1.5 months.

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  Now, if there is an elixir of youth, it is contained in these healthy and tasty apples. Apples play a particularly important role in the health of the female body. And why apples are so useful for women. So it's very simple. Vitamins and useful substances that are contained in apples make them so necessary.

  

  Apples are champions in the content of vitamins C, B1, B2, E, P, pectin, potassium, iron, manganese. Apples contain chlorophyll, which helps to strengthen the immune system. The presence of fiber contributes to the purification of toxins and harmful substances.

  
  

  Apples in cosmetology. Apples are called "rejuvenating" for a reason. Their beneficial properties are actively used in home cosmetology. If you prepare a decoction of apples, you can get an excellent remedy for softening the skin and maintaining its elasticity. Boil 50 grams of apples in 200 grams of water, add a little. Then cover with a warm towel for two hours, so that the broth is infused. Wash yourself regularly with this decoction.

  
  

  Apple mask. Grate one apple. Add one spoon olive oil mix well and apply on a clean face. Wash off after twenty minutes and apply a nourishing cream to your face.

  
  

  Lose weight with apples. Is there a fruit that compares in calories with. Judge for yourself - about 45 calories per 100 grams of apple. Apples are the best. In addition to having a low calorie content and a huge amount useful substances, an apple contains a lot of fiber. And it, in turn, helps to cleanse the body of toxins and toxins. Actively include apples in various diets. However, it is not recommended to use apples for a mono-diet, since they do not contain the entire amount of necessary nutrients. But for a day of unloading fit. By eating apples daily, you can rejuvenate the body and delay the aging process. In addition, the condition of hair and nails will improve. However, if your health is not ideal, consult your doctor about the advisability of using apples.

  
  

  Menopause in the life of women is not always quiet and asymptomatic. In addition, a formidable enemy of healthy bones - osteoporosis does not sleep. By eating two apples daily, you can reduce the risk of developing osteoporosis. During menopause, all metabolic processes in the body are significantly reduced. The benefits of apples for women during this period are obvious. Eating two apples daily will lower cholesterol levels by 16%. Apples are actively fighting weakness, which is why they claim to be energy drinks. Very useful in cardiovascular diseases. Normalize hemoglobin levels.

  
  

  Baked apples- a wonderful dessert that will benefit women and tame the appetite. Take an apple, remove the core, start with low fat. Cook apples in the oven into porridge at 200 degrees for 30 minutes. To do baked apples even healthier, sprinkle them with cinnamon, which contributes even more weight loss.

  
  

  In order for apples to be as useful as possible for women, they must be chosen correctly for consumption. The most useful apples are from your own garden or cottage. In the market, you can search for private traders. And check by cutting the apple. If the pulp darkens, then the apple is good. The browner, the more iron it contains.

  Everyone knows how tasty apples are, because this is a fruit familiar to Russians. Maybe even familiar to such an extent that we forget about the great benefits that apples bring to our body.

  

  To begin with, it is worth mentioning that only fresh apples can bring benefits, that is, apples that have been stored for a long time (even if they were in a neutral atmosphere and were best processed in such a way as not to lose moisture) are small.

  
  

  The benefit of apples is that they contain many vitamins and minerals that our body needs for normal functioning, as well as fiber to normalize digestion. Vitamins of groups A, C, E, P, B, as well as manganese, copper, iron, potassium, zinc, chromium, phosphorus, calcium help to increase the immunity of the human body, protect us from stress, improve the functioning of the brain, other systems and organs. No wonder there are fairy tales about rejuvenating apples, because apples also contribute to maintaining youth.

  
  

  Also, sweet apples allow you to quickly make up for the lack of energy, and green, the most hard varieties help in the prevention of caries. Any apples remarkably help in the prevention of anemia, that is, increase the level of hemoglobin. Apples well normalize the level of cholesterol in the blood. Recommend apples and diseases of the genitourinary system, heart, blood vessels.

  
  

  Nutritionists consider apples to be excellent helpers for the body. It is extremely difficult to gain weight from apples, but on an apple diet there is no risk of beriberi, other problems that overtake the body on many unbalanced diets.

  
  

  It is worth being careful to eat this wonderful fruit for those who have already shown allergies, as well as with increased acidity of the stomach. If you don't think apples are right for you, talk to your doctor.

  Preparing dishes and stacking apples

  After that, we proceed to prepare the dishes in which we will soak the apples. It is best to choose a small barrel or enamel pan. We wash it, and then steam it well. At the bottom of the selected dish we put washed cherry leaves or young currant leaves, preferably black. Then lay out three or four layers of apples, on top again put a layer of fresh leaves and then apples again. We alternate layers of apples and leaves until the container is full, or the apples run out. Apples should be stacked with the stalks up. The last layer should be fresh leaves.

  If it is not possible to pick cherry leaves or young leaves from a blackcurrant bush, it is quite possible to replace them with wheat or rye straw. In this case, cover the top layer of apples with straw. From above, cover the apples with a cloth, on which we put a wooden circle with a press or a lid. The fabric is needed so that the lid does not let air through. We set aside a barrel with stacked apples and leaves in a cold place and proceed to prepare the must, which we will pour over apples.

  Preparation of wort based on rye flour

  A 10 liter bucket of water will require 300 grams of rye flour and 50 grams of table salt. We take the sifted rye flour, pour it into a bowl and pour everything with boiling water, add salt, mix thoroughly and set aside so that the liquid settles. After that, we filter the wort through cheesecloth and pour apples into it.

  Storage of pickled apples

  After the wort has been prepared, they should pour over the apples in the barrel. Since apples absorb moisture over time, liquids must be poured 5 centimeters above the press, which is pressed down on apples. At first, apples are best stored at an average temperature of about +16 degrees. After a few days, it is best to move the apples to a cellar or refrigerator, where fermentation will continue and end in about a month and a half.

  Tip 11: How to wet apples for the winter Peeling apples: 4 useful tips

  
  
  1. If you want to soak apples in and get an excellent result, first of all, carefully select the raw materials. Late sour varieties are recommended for harvesting, Antonovka, Renet Simirenko, Slavyanka, Anis, Aport and some others are especially good. Make sure all fruits are medium sized, ripe, firm, undamaged and without a single wormhole. Do not collect padans! Apples plucked from the branches should lie down a little before urinating.
  
  
  2. The purity of raw materials and containers is the key to successful harvesting! Rinse the fruits well, especially if the apple tree has been treated with chemicals. In a city apartment, it is easier to soak apples for the winter in glassware, enameled, previously washed with soda. Sterilize jars, when fermenting fruits under oppression, scald pots and buckets with boiling water.
  
  
  3. The fruits will ferment normally at temperatures from 15 ° C to 22 ° C, and even better - up to 18 ° C. If the room is colder, lactic acid bacteria will develop poorly, if it is warmer, the apples will be bitter.
  
  
  4. Before pouring the brine into the container, put mustard powder at the rate of a tablespoon per 3 liters, then you will not be afraid that the soaked apples will become moldy.
  
  

  

  
  

  Apples soaked under oppression

  
  

  Try to soak apples under oppression in a suitable container: an enamel pan (tank, bucket). Rinse the dishes well and pour over with boiling water. Make a bottom litter from a small amount of pure currant, raspberry or cherry leaves. You can use washed and scalded rye or wheat straw from a new crop that smells good and is free from mold.

  
  

  Lay out clean fruits in dense layers, repeat between them a small lining of leaves. Upstairs - a couple of sprigs of mint, then cover the apples with leaves or straw.

  
  

  Prepare a pickle for pickled apples at the rate of 200 grams of granulated sugar and 80 g of salt per 10 kg of fruit. In a liter of boiling water, completely dissolve salt and sugar, then dilute with cooled boiled water to five liters. You can soak apples for the winter with honey, taking it instead of sugar at the rate of 250-300 g per 10 kg of raw materials.

  
  

  Completely fill the fruits with cooled brine, put oppression and keep the container cool for 40 days. Do not forget that pickled apples should always be in liquid, so if necessary add brine without removing the load. If foam or mold appears, immediately remove them, regularly rinse the oppression in hot water.

  
  

  Apples soaked in jars

  
  

  It is most convenient to soak apples in sterile glass jars, which will be easy to clean in the cold. At the bottom of the prepared container, put currant or cherry leaves or small twigs, lay layers of apples with them.

  
  

  Fill with brine: for 10 kg of apples - 5 liters of liquid with a tablespoon of salt dissolved in it and 200 g of granulated sugar. You can prepare the filling, as when urinating fruits under oppression. If the brine remains, keep it in the refrigerator - you will add it during the fermentation process.

  
  

  Keep jars of apples at room temperature, covered with clean cheesecloth, remove foam and add filling if necessary. After a week, close the container with nylon lids and place in the cold. You can try a refreshing delicacy in a month and a half.

  
  

  Now you know how to soak apples for the winter in jars and under oppression, and if you are pleased with the result, do not be afraid to experiment! When urinating, use malt or rye flour, ferment apples and cabbage together. You can put a small amount of cinnamon, basil, thyme, lavender and other aromatic additives. However, do not overdo it - these fruits are very susceptible to odors. It is important not to spoil the traditional Russian appetizer, but to give it a special piquancy.

  original taste soaked apple is combined with strong drinks - vodka, whiskey, Calvados, with many dry wines, so they can play a role light snack to an aperitif, as a fruit to be an element of a sweet table, as a pickle - to be part of an appetizer. In the photo, they do not always look attractive: the wrinkled skin gives the impression that the apples have grown old while they were being cooked. But this only says that the apple was handled ineptly, choosing a simple unsuitable variety or the wrong processing mode. Let's learn together step by step and step by step the little secrets that our ancestors used to make the "apple" at home tasty and healthy.

  Apple, apple, what's your name?

  Not every variety is suitable for the preparation of this simple and unpretentious type of blanks. The choice must be approached very carefully. Only those apples that do not soften over time are suitable for urination. Otherwise, at the exit, you risk treating yourself to unattractive applesauce.

  The best for cooking at home will be autumn and winter varieties of apples, from among those whose taste is revealed only some time after picking. But fragrant varieties with a bright taste and dense crispy flesh are also good. The whole trick is that in the fruits harvested at this time, a sufficient proportion of starch and pectin accumulates, which help the apples in the process of urinating to maintain a smooth skin and a dense crispy structure. Among the advantages of such apples is the ability to persist throughout the winter, spring and part of the summer, almost until the new harvest. With hermetic closure, the shelf life is also significantly higher than that of apples of less "keeping" varieties.

  If this is your first time starting to cook pickled apples, take Antonovka - you can't go wrong! Subsequently, having gained experience in harvesting, it will be possible to select the variety that best suits your taste. These can be Welsey, Courtney, Pepin, Saffron Renet, Bergamot Ranet and many other varieties that are excellent in color, aroma shade and taste.

  
  Barrel, pan, bottle?

  The second topical moment is the choice of containers for harvesting apples. Better than an oak barrel, it's hard to imagine. Even 30 years ago, the share of such preparations began to decrease rapidly, and pickles with marinades moved into glass bottles and enamel pots. Today, things are not so clear. With an increase in the number of owners of individual houses and their well-being, barrels and barrels are returning to cellars and cellars, and the art of cooperage is experiencing its revival. But no one has canceled glass or enameled containers, and it is quite realistic to use them for urinating apples.

  The main thing is that the container is sterile clean, the filling is enough to completely cover the apples, and the oppression is of sufficient weight to cope with the buoyancy of the fruit. It must also be remembered that apples, porous and saturated with air, will absorb the filling gradually (about 1.5 ÷ 2 liters per 1 kg). Therefore, you need to make sure that the top layer does not protrude from under the liquid and periodically, if necessary, add it. Contact with air is unacceptable: the fruits will immediately deteriorate.

  
  Classic recipe

  For filling based on 1 liter of water:

  • 3 salt spoons of sugar
  • 1 tablespoon salt
  • spices to taste.

  Spices - cinnamon, cloves, cumin, nutmeg, mustard seed - each housewife chooses at her own discretion. You just need to remember that spices can drown out the aroma inherent in these fruits by nature, so it’s better not to “squeeze” with spices.

  Sugar can be replaced with honey, it will only improve the taste. Boil water for pouring, dissolve salt and sugar in boiling water, cool, strain. If honey is used, it is dissolved in water boiled and cooled to 80°, otherwise the honey will lose most of its properties. healing properties. In recipes using mustard, honey is not used.

  Depending on your taste preferences, you can slightly increase the sugar or salt content, focusing in the right direction. But at the same time, do not forget that excess salt stops lactic acid fermentation and apples will be bitter, and excess sugar will turn your solution into a perishable hop mash.

  For urination, the strongest, intact fruits are selected, without spots and wormholes. Wash thoroughly with a brush, you can - with baking soda, especially the recess around the tail, where bacteria and mold spores can hide. Then allow to dry, laying out on a clean towel in one layer.

  The bottom of the sterilized dishes is laid out with a bedding layer - they can serve as leaves of cabbage, grapes, walnuts, cherries, black currants - whoever loves what more. Cabbage or grapes will give sourness, cherry or walnut - natural taste will be emphasized, blackcurrant leaf will add crunchiness. You can also mix several types of leaves, achieving a combination of their effects.

  Apples are placed in a container, poured 3 ÷ 5 cm above the last layer with filling, cooled to room temperature, and placed under oppression. For another two or three days, the apples are kept warm, at room temperature (but not higher than 25 °), after which it is necessary to suspend the process of lactic acid fermentation by placing them in the cold - cellar, basement, fruit section of the refrigerator (7-14 °). You can also seal it hermetically, after boiling the filling according to the rules of preservation. With proper storage, apples will be ready to eat in a month and a half.

  
  Recipe sour (fermentation)

  In this case, it is most convenient to pickle apples in cabbage, which itself acquires additional charm from the neighborhood with fragrant fruits, and gives them special taste qualities.

  Recipe for 1 kg of apples:

  • cabbage - 1-1.5 kg
  • carrots - 1 piece (optional)
  • sugar - 1 tablespoon;
  • salt - 1 tbsp.

  Cabbage is cut (chopped) into narrow strips no more than 0.5 mm wide, carrots are rubbed on a coarse grater. The prepared container is lined cabbage leaf. Cabbage with carrots, salt and sugar are mixed, stacked in alternating layers with apples, the voids between the apples are also filled with cabbage, the top layer is made of cabbage. When laying, the mixture is well compacted, oppression is set on top. Depending on the juiciness of the cabbage, the amount of juice released is different, if it is not enough to cover, you need to add a filling from classic recipe. For the sharpness of fermentation in heat (not higher than 25 °), the workpiece should be 3-4 days, after which it must be transferred to the cold (7-14 °). Readiness - in a month.

  The definition of the word fermentation implies a biochemical method of preservation. The basis for it is the formation of a natural preservative - lactic acid. This substance during the fermentation period gradually accumulates and impregnates the products, giving them a special taste and aroma.

  ATTENTION: In addition, lactic acid prevents the development of any foreign microflora. For comparison, this function during pickling is performed by vinegar, which prevents the development of other microorganisms in the product.

  During fermentation, the following physical and chemical processes occur:

  • penetration of cell juice into the brine;
  • diffusion of salt into the cell.

  Peculiarities

  For those who decide for the first time to try to ferment these fruits for the winter, you should choose them correctly. Not all varieties of apples are suitable for this type of canning. Often, fruits of winter or autumn varieties are used for fermentation.:

  In order for the preparation to turn out not only tasty, but also to last longer, you need to be based on the following parameters of the fruit:

  • sweet and sour apples with a distinct aroma;
  • fully ripe, without starch and dense;
  • apples should have a perfect surface without any damage;
  • before pickling with cabbage, the fruits are kept in the dark and cold for 14 days.

  When fermented, all the useful properties of the products are preserved. The fermentation process allows all vitamins and elements to remain in apples and cabbage. These substances favor the healing of all organs responsible for the process of digestion, and also significantly raise the immune system.

  The technology of sauerkraut with apples is based on the fermentation of sugar. The duration of this process is from 21 to 28 days. It is necessary to ferment only at room temperature. When fermentation reaches its climax, ready mix moved to a colder room. The temperature in it should not exceed 0 degrees.

  Benefit and harm

  As a result of repeated studies, the undeniable benefits have been proven pickled apples with cabbage. This dish is often consumed in the cold season, when a person suffers from a deficiency of vitamins, sun and heat.

  100 g of fermented mixture contains so much vitamin C and P how much each person should consume daily. These two vitamins are interconnected. C, a vitamin that does not accumulate and must be constantly supplied to the body, and P, which helps to absorb the previous one.

  Pickled fruits are an ideal source of complex carbohydrates necessary for digestion, the proper metabolic process, the removal of decay products from the body and the prevention of cancer. The use of this dish benefits such departments of the human body:

  1. the cardiovascular system;
  2. digestive system;
  3. the immune system;
  4. nervous system.

  With all its tangible merits, recognition by doctors and experienced nutritionists sauerkraut with apples has a number of serious contraindications:

  
  1. urolithiasis disease;
  2. period of exacerbation of gastritis;
  3. ulcer;
  4. pancreatitis;
  5. flatulence;
  6. excessive acidity of the stomach;
  7. kidney failure;
  8. hypertension;
  9. swelling caused by heart disease.

  Preparation in the bank

  To prepare the fermented mixture, enameled, glass containers, as well as wooden barrels are used.. To ferment cabbage with apples in a 3 liter jar, the following ingredients are needed:

  • cabbage autumn collection, white-headed - 2 kg;
  • apples - 3 kg;
  • carrots - 500g;
  • pepper, peas - 5-10 pieces;
  • bay leaf - 3-5 pieces;
  • sugar - 2 tablespoons;
  • salt - 2 tablespoons.

  First you need to prepare products for sourdough:

  

  Since the volume is small, the fermentation procedure will be faster. Within 5 days, it is necessary to pierce the mixture in the jar with a wooden stick to enrich it with oxygen. A week later, cabbage with apples can be consumed.

  Watch a video on cooking sauerkraut with apples:
  

  The recipe for fermenting for the winter in a barrel at home

  The technology for preparing such preservation is identical to that given above for cans. Only the volumes of products vary. The process of preparing vegetables and fruits is the same as for sourdough in jars. After placing all the ingredients in the barrel, leave 10 cm to the top of the brine barrel.

  ADVICE: If there is too much brine, it must be scooped out. But do not pour it out, but store it in a clean container in a cool place, since after a few days the brine can be poured into a barrel again.

  On top of the finished mixture put oppression weighing at least 15% of the total amount of products. The room temperature should be between 17-23 degrees. After 3-6 days, cabbage with apples will begin to ferment. First, bubbles appear, then foam forms on the surface. It is necessary to release gases with a wooden stick throughout the entire sourdough. The readiness of the dish for consumption will be indicated by the transparency of the brine.. It will be sour, but without bitterness.

  The lower the room temperature, the longer the fermentation process will last. Sometimes it goes more than 35 days.

  Watch a video about sauerkraut with apples in a barrel:
  

  Storage

  Sauerkraut with apples can be stored for up to 6-8 months. In order to keep conservation for a long time it is necessary:

  • maintain room temperature 0-3 degrees;
  • observe that the cabbage does not drown in brine;
  • immediately remove the mold that has appeared;
  • oppression periodically washed and doused with boiling water.

  If it is not possible to store this preservation in a large container, then you can resort to tricks and pack the ready-made sourdough in bags and place it in the freezer. Then, if necessary, take out the package and defrost. Sauerkraut with apples will not change its taste, aroma, or color, and will remain just as useful.

  Conclusion

  The technology and process of sauerkraut with apples is elementary. It is also a budget option for conservation, which does not require special financial costs. The main advantage is the ability to replenish the body's vitamin reserves in winter period such a tasty and crispy dish.

  Soaking is one of the easiest ways to harvest apples for the winter. Delicious pickled apples cooked at home are a great addition to salads, side dishes, meat, poultry, and fish.

  What varieties of apples are suitable for urinating at home?

  Whatever method of urinating apples you choose, you can only use late (autumn) varieties of apples that have a sweet and sour taste. Most often these are Antonovka, Anis and Pepin. Only ripened fruits are suitable for urination, therefore, after picking apples, they need to lie down for some time in warmth.

  What is the best way to soak apples?

  It is best to use barrels for soaking apples, but this method is no longer relevant, as it is very laborious. Housewives usually use large enamel pots or large-capacity glass jars, where you can easily put the right amount of apples.

  Tips for making pickled apples at home:

  • a container for urinating apples needs to be prepared: thoroughly clean using baking soda, wash and pour over with boiling water;
  • as a load, you can use a flat plate, on which is placed liter jar with water;
  • you should know that with any method of soaking apples, they actively absorb the brine, so you need to add it periodically, otherwise the upper layers of the apples will simply deteriorate;
  • for 1 bucket of apples, approximately 5-6 liters of filling will be needed.

  Soaked apples traditionally had three types of harvesting: regular (classic), sour and sweet. Let's look at each blank in more detail.

  The soaking recipe is simple: apples are laid out in prepared containers, poured, the fruits are poured, the load is laid, and after one and a half to two months, you can take a sample.

  For 1 kilogram of apples you will need:

  • 1.5 liters of water,
  • 4 tablespoons honey or sugar
  • a handful of currant and cherry leaves,
  • 1.5 teaspoons of salt
  • cinnamon, cloves and mustard seeds (to taste).

  Cooking

  1. Apples must be washed in warm water, and sorted out, as only intact fruits are suitable.
  2. The bottom of the container is lined with cherry and currant leaves, ripe apples are stacked tail up in dense rows. After two rows, it is necessary to lay a layer of leaves again and repeat the operation until the container is filled with apples almost to the very top.
  3. Filling is better to prepare in advance. To do this, bring water to a boil and put all the ingredients listed above into it. The filling must be cooled to 30-35 degrees and pour apples with it.

  Cover with a load so that they are completely covered with water. For several days, dishes with apples must be kept at room temperature to start the fermentation process, after which they must be removed in a cool place. Ready soaked apples can be served at the table in a month and a half or two.

  There are many recipes for sour pickled apples, but the most original one is with cabbage. The cooking process is no different classic way soaking apples.

  
  

  For 3 kilograms of apples you will need:

  • 4 kilograms of cabbage;
  • two carrots;
  • 2 tablespoons of sugar;
  • 3 tablespoons of salt.

  Cooking

  1. Finely chop the cabbage, grate the carrots on a coarse grater. Then mix the cabbage, carrots, salt and sugar until vegetable juice appears.
  2. Next, a layer of cabbage should be laid on the bottom of the prepared container, tamped, a layer of apples, then again cabbage, apples, etc. The top layer is from cabbage. If the allocated vegetable juice is not enough, then prepare a brine at the rate of one tablespoon of sugar and salt per 1 liter of water.

  From above you need to lay oppression, as in the first recipe. For several days, the container with the workpiece must be kept at room temperature so that the fermentation process begins, after which the sour pickled apples with cabbage must be removed in a cold place for 1 month.

  The recipe for sweet pickled apples differs from the usual (classic) only in that more sugar or honey is added to the brine.

  
  

  To prepare 10 liters of filling you will need:

  • 300 gr. honey or 400 gr. Sahara,
  • 100 gr. rye flour,
  • 150 gr. salt,
  • currant and cherry leaves.

  Cooking

  1. The container for soaking apples must be thoroughly washed, dried, currant leaves should be laid on the bottom. Place a layer of apples on top.
  2. The next layer is cherry leaves. Next, again, a layer of apples, currant leaves, etc. should be laid. The last layer is cherry leaves.
  3. To prepare the brine in hot water, it is necessary to dissolve all the above ingredients: sugar or honey, salt, rye flour. Cool the solution to room temperature and pour over the apples.
  4. At the end of cooking, the workpiece is covered with a small load, as in previous recipes.

  Sweet pickled apples are prepared for at least one and a half months at a temperature of +14 - +17 degrees.

  Pickled apples are one of the business cards of Russian cuisine, a dish that was present both on the peasant and on the royal table. Soaked apples were very fond of the Russian nobility.

  Not surprising, because they go well with the heavy meat that was present at the boyar meals - with baked lamb, roast goose. They are also suitable for salads.

  Keeping the old traditions, you can pickle apples like for a royal feast - delicious, fragrant and surprisingly healthy!

  By the way, about the benefit. In apples soaked for long storage, it turns out, 3 times more vitamin C than in fresh. Moreover, when soaking, you can add basil and honey. There is also a recipe with mountain ash, and all additives are healing in their own way.

  Pickled apples with cabbage are an excellent remedy for atherosclerosis.

  Let's figure out how to soak apples in cabbage so that they can be preserved until spring. And another very appetizing way to ferment them.

  But first, the general rules.

  What to take instead of a wooden tub, or New pickling traditions

  Did you remember the tubs when it came to Russian sauerkraut cuisine?

  That's right, our grandmothers used oak containers and wooden circles to cover fermented foods. Such wood contains special tannins that preserve products. Even at the bottom and between the layers of apples, scalded rye straw was placed in a tub or barrel.

  You can ferment apples or cabbage just as well as the old recipe, and it is even preferable to use modern “accessories” for this. You will need the following…

  A large glass dish (preferably a Plexiglas pan with a lid).

  Leaves of oak, cherry, black currant.

  Well, according to tradition - rock salt. Notice it's stone. This is a natural preservative that has long been used in Russia to preserve food.

  How to soak apples with cabbage or pumpkin puree

  Recipe with cabbage

  The ratio of ingredients

  Autumn variety apples - 1 kg

  White cabbage - 1 pc.

  Carrot - 1 pc.

  Rock salt - 2 tsp

  Oak leaves - 5 pcs.

  How to cook

  1) Shred cabbage and grate carrots. Mash cabbage by adding carrots and salt.

  2) Cut each apple into 4 parts, remove the core and seeds.

  3) Put oak leaves on the bottom of the dish, and then cabbage and apples in layers.

  It is better to spread apples with pulp on cabbage, pressing down well - then they will be well saturated with cabbage juice.

  

  4) Cover the container with cabbage with a lid or gauze and put in a warm place.

  If you need apples to be stored all winter, after 2-3 days it is advisable to rearrange the container in the cold.

  5) For the first 2-3 days, pierce cabbage with apples with a wooden stick every 2-3 hours.

  In 100 grams - 25.5 kcal, 0.7 g of protein, 5.7 g of carbohydrates.

  Recipe with pumpkin

  The ratio of ingredients

  Apples - 1 kg

  Pumpkin (it is better to take an elongated, honey guitar variety) - 3 kg

  Honey - 300 g

  Currant or cherry leaves - 5 pcs.

  Oak leaves - 5 pcs.

  Bay leaf - 2-3 pcs.

  Carnation - 2-3 pcs.

  How to cook

  1) Cut the pumpkin into medium-sized circles. It does not need to be cleaned and pitted.

  

  2) Boil the pumpkin for 15-30 minutes - until it becomes soft.

  3) Puree pumpkin with honey (it will replace sugar and salt) and cloves.

  4) Put currant leaves and a couple of bay leaves on the bottom of the dish.

  

  

  Thoroughly cover apples with pumpkin mousse. Top - currant leaves again.

  6) Cover with a lid or gauze and put in a warm place for 2-3 days. After that, in order for the apples to be stored for a long time, rearrange in the cold.

  After 2-3 days, you can put the workpiece in the cold so that the products are preserved. If you keep the apples warm, after 10 days they will be completely ready to eat.

  In 100 grams - 54.4 kcal, 0.8 g of protein, 12.8 g of carbohydrates.

  What apples to pickle?

  This is also an important question.

  You can soak apples of late varieties, that is, exactly those that are available now.

  Second point: is it important to you that they are useful? Especially in winter, when there are not enough vitamins? The most useful varieties of apples are those that are grown in our country: antonovka, calvin, autumn season.

  Selected overseas apples have a marketable appearance, but lose in taste and nutritional properties our (!).

  And one more nuance - it is better to ferment juicy apples, and, what is important, not damaged, without rot. An apple with a small wormhole will do (a wormy apple is always a good one!).

  

  Or maybe keep some of the apples fresh?

  Do not wonder! If it is not possible to ferment a large harvest of apples at once, you can save them right at home and preserve them gradually or add them fresh to salads, as needed!

  This is possible, especially when it comes to our same autumn varieties of apples - antonovka, calvin. And especially if you create the right conditions for storage!

  Save yourself another "recipe" - how to create such conditions.

  Attributes

  Cardboard box

  Wooden box (bigger than box)

  Water heaters

  Salicylic acid

  Glycerol

  Styrofoam in granules and 2 sheets

  old plaid

  

  

  Making a homemade container for apples

  Cover the walls of the wooden box with polyethylene, put a sheet of foam plastic to size on the bottom. Put the cardboard box in a box.

  

  Fill the heating pads with cold water (you can add ice cubes) and place between the walls of the box and the box.

  Dip apples in water with salicylic acid (0.5 l of water - 2 tsp acid), dry on a towel and blot with glycerin, especially the stalk and the place near the petiole.

  

  

  For reference: earlier fat was used for this purpose.

  Place styrofoam balls on the bottom of the box. Spread the apples in layers and sprinkle with balls (so that the fruits do not touch each other).

  

  It is advisable to store apples of approximately the same size in one box.

  When the apples are laid out, cover the box with a piece of foam and a blanket.

  Under such conditions, ripe apples will keep well for several months. Before use, it is only important to rinse them well with warm water.

  Tips for preserving and storing different products from the garden, look for "YarMarket". Look to us and when you need beautiful national recipes and farm ingredients.