The variety of juices and sweet drinks in stores is great, but so far nothing has been invented better than ordinary homemade compote. Making a preparation in the form of apple compote for the winter, we are at least sure that there are no preservatives and flavors in our compote, only natural products. Even the simplest apple compote for the winter is much healthier than any expensive drink from the store.
Apples allow you to cook any assorted compote according to your own taste, since apples go well with other fruits and berries. Compote of cherries and apples for the winter, compote of plums and apples for the winter, compote of apples and currants for the winter have proven themselves remarkably. A classic combination is considered to be a combination of apples and pears. Compote of apples and pears for the winter is valuable for its bright taste and fruity aroma, it quenches thirst well. And the amount of sugar in such compotes is determined depending on the degree of acidity of the fruit: sour apples, or the berries and fruits present in it, the more sugar you need to provide.
Apple compote for the winter is prepared both with sterilization and without sterilization or pasteurization. In the second case, the jars must be sterilized, dried before packing the fruit, and after capping, turn upside down and wrap in a blanket. It is also recommended to slightly increase the amount of sugar, which plays the role of a preservative.
It is advisable to cut large apples into slices, but if you have smaller apples, make compote from whole apples for the winter. Such a compote is more appetizing, looks better, although the taste of slicing fruit does not fundamentally change. Be sure to cook this simple, delicious and useful compote from apples. The recipe for the winter is on our website, use it.
A number of our tips will help you better understand how to make apple compote for the winter:
Compote needs large apples without visible damage;
It is advisable to sort the apples into varieties so that each jar contains apples of the same variety;
Apples are thoroughly washed, the skin is removed from them, the core is removed, the fruit is cut into slices;
Place peeled and chopped apples in cold, slightly salted water. But do not keep them in water for more than half an hour, as useful substances pass from apples into water;
After that, do not drain the water, it can be used to make syrup;
If you are preparing combined assorted compotes, remember that compotes with stone fruits (cherries, plums, apricots) cannot be stored for more than a year, and you can get poisoned. For long-term storage, make pitted fruit compote;
Compote apples can simply be eaten as a dessert, or can be used as a filling for pies or apple pie.
Apple compote is perhaps the most popular and beloved by many types of blanks for the winter. Each housewife has her own recipe for preserving apples, which is often passed down from mother to daughter, while acquiring new tricks and secrets.
Popularity apple compote, brewed independently, is quite understandable. It is much tastier and healthier than store-bought, does not contain any artificial preservatives or flavors, and is completely customized to your tastes.
We offer you several recipes for apple compote for the winter, as well as some tricks on how to make this type of preparation even tastier and healthier.
How to choose apples for compote?
In order for the compote to be tasty and beautiful, you need to choose the right apples for it. Here are a few recommendations that have been tried and tested over the years:
Ripe, but not overripe apples, without wormholes and damage are best suited for compote. Do not use carrion apples, take only those that you picked from the tree.
Do not take sour, not juicy fruits - compote from such fruits will get tasteless. Apples of sweet and sour, juicy, fragrant varieties are perfect.
If the apples are small, for example, the Ranet variety, then they can be put in the whole compote. It is better to cut large apples into slices, after removing the core and seeds, and for fruits with a hard peel, it is also.
Another important secret of delicious apple compote is that you should not mix several varieties of apples in one jar. It is better to immediately distribute the fruits into varieties and arrange them in jars.
Preparatory work
The first step is to prepare the banks. They should be thoroughly washed and sterilized. Some hostesses prefer to sterilize jars in the oven, heating it to 150-170 degrees. Time for such sterilization requires at least 7-10 minutes. Others put a container of water on the gas, cover it with a special lid with a hole in the middle, where the can is placed. When the water boils, you need to put the jar and keep it under steam for about 5 minutes.
The lids are then sterilized. They can simply be boiled over. But it is better to put them in an enameled container and fill it with water so that the lids are completely under water. Let the lids boil and turn off the gas after 2-3 minutes. The lids should be immediately removed from the water and covered with sterilized jars.
You need to cook not only jars and lids, but also the apples themselves. Cut into slices, the fruits should be poured with cold water combined with citric acid. The proportions of the solution are half a teaspoon per liter of water. After 20 minutes, apples can be taken out and put into jars. Now you can start preparing the compote itself.
How to close apple compote for the winter without sterilization?
To prepare apple compote without sterilization, you will need:
Litere of water;
- 1 kg of peeled and chopped apples;
- 300 g of sugar.
Arrange the apples in jars by about two-thirds and pour boiling water over them to the edge of the neck of the jar. After 7 minutes, drain the water back into the pan, add sugar and let it boil. The resulting syrup is again poured into jars and rolled up. Turn the jars over, wrap them in a blanket and leave it like that for about a day.
How to close apple compote for the winter with sterilization?
To prepare apple compote for the winter with sterilization, you will need the following composition of ingredients:
1 kg of chopped apples;
- litere of water;
- a full glass of sugar.
Sliced apples are placed in jars approximately shoulder-length. We cook the syrup, and as soon as it boils, immediately pour it into jars and cover with lids. We let the compote stand for several hours, preferably at least 5. Then we place the jars in a large saucepan or an enameled bucket. So that during pasteurization the jar does not crack from hitting the bottom of the pan, we recommend placing a cotton rag folded 2-4 times or a kitchen towel under the jar. We fill the pan with cold water so that it covers the jars approximately up to the shoulders, and light the fire.
When the water in the pan heats up to about 80-85 degrees, reduce the heat as much as possible to prevent the water from boiling, and leave to pasteurize. The procedure time depends on the volume of cans used: three-liter jars are sterilized for about half an hour, two-liter ones - 20 minutes, liter ones - 15 minutes.
After sterilization is completed, we take out the jars from the pan and roll them up. Apple compote should gradually cool down, so we wrap the jars with a blanket and leave for a day.
Variants of apple compote with other berries or fruits
Apples are a unique fruit, as their taste harmonizes with almost many other fruits. Therefore, the recipe for apple compote provides a huge scope for culinary experiments and fantasies. Assorted compote can be cooked either with or without sterilization.
Very pleasant in taste apple-cherry compote. Fruits should be taken in the proportion of 1 part of cherries and 3 parts of apples. Since cherries are sour, it will take a little more sugar than indicated above in the recipes - about 400 grams.
Apples go well with black currants. For 1 kg of apples, 400 grams of berries and about 600 grams of sugar will be required.
Will significantly increase beneficial features apple compote, adding rose hips to its composition. We take 1 part of wild rose and 3 parts of apples, a liter of water and half a kilogram of sugar and make a delicious drink from all this.
Apple compote cooked at home is delicious and healthy drink. It must be prepared in the winter, not only in order to pamper your family with a delicious drink, but also in order to provide the body with the necessary vitamins during the cold period.
In winter, when the lack of vitamins is palpable, all kinds of preparations help us out. Compotes are one of the ways to preserve fruits. They are loved by both adults and children. Kids especially like compote from apples - it has an unobtrusive taste, in addition, these fruits do not cause allergic reactions. There are many recipes for how to make a canned apple drink, but in this article we will look at how to prepare compote from whole small apples for the winter. These fruits are commonly called "Chinese" or "paradise". They belong to wild varieties, but these fruits are useful for the body no less than other varieties.
health benefits of paradise apples
It is known that all apples contain a huge amount of pectin. This substance cleanses the intestines, improves its work, helps to cope with constipation. There are a lot of acids in apple fruits - acetic, tartaric, ascorbic and citric. It is interesting that in the "Chinese" there are several times more biologically active additives - about 5-6 times. These fruits lower cholesterol in the blood, contribute to the renewal of blood vessels and their strengthening. They remove excess fluid from the body, stimulating the work of the kidneys. Those who suffer from edema need to eat apple fruits every day.
Scientists claim that regular consumption of apples reduces the risk of stroke. mineral salts in their composition favorably affect the condition of the joints in rheumatic diseases. The benefits of dwarf apples are obvious, so if you managed to harvest a good harvest of these priceless fruits, be sure to make a compote of small whole apples for the winter.
Firstly, it definitely will not contain various preservatives and aromatic substances, as in the store. Secondly, not only a pleasant-tasting drink will always be at hand, but also beautiful apples that can be used as a filling for baking.
Contraindications for the use of compote from rayok can only be attributed to peptic ulcer and gastritis in the stage of their exacerbation. These fruits are not recommended for pancreatitis.
We select suitable fruits for compote
What fruits are suitable for compote? These should be slightly unripe, juicy and undamaged apples. You should not use those that fell to the ground - the impact marks may not be visible, but the flesh in this place is already damaged. When exposed to high temperatures, the impacted fruit may burst, as the skin at the impact site is no longer as strong as that of the fruit picked from the tree by hand.
Collect the "rachki" with your hands, being careful not to damage the skin. It is best to cut them off along with the stem. Overripe fruits are not suitable for compote for the winter - their pulp has a loose structure and there is not enough juice in it. When canning, such fruits will boil soft.
Preparing fruits and containers for canning
After sorting through the “raechki”, removing all spoiled and rotten or hit fruits, wash them thoroughly. Then let the water drain, for this, put the fruit in a colander. Make several punctures on each fruit with a needle or toothpick. This must be done so that the skin does not burst during cooking, and the fruit remains intact.
Prepare canning jars. Wash them with soda, and then sterilize each over steam for three minutes. Lids also need to be disinfected. Boil them in a bowl for a few minutes.
Recipe for compote from whole small apples for the winter
For harvesting, we only need small apples, sugar, water and cinnamon (optional). Some housewives add a little more vanillin to make the compote more fragrant.
To prepare syrup, you need to find out how much it will take. To do this, weigh the fruits. For one kilogram of apples, there is about a liter of water and 300 grams of sugar. From this calculation, we will cook the syrup. We send the required amount of water to a large saucepan, add sugar, turn on the stove to a minimum. Don't forget to stir the syrup. While it boils, place the fruits in clean jars. You need to fill the container no more than a third.
When the syrup boils, stir the syrup constantly until you are sure that all the sugar has dissolved. Now you can fill them with apples. Fill the jars with syrup, but not to the very top, but so that there is about 3 centimeters of free space up to the neck of the jars. Cover the container with sterile lids.
Let's start with sterilization. Use a convenient container for this - pick up a wide pan that will fit several cans. The water in the container should already be hot. If you put the jars in cold water, they will burst from the temperature difference. Sterilization time depends on the volume of your compote jars. A liter container is boiled in a water bath for 5 minutes, a two-liter container for 10, and a three-liter container for 15.
When the sterilization process is completed, proceed to the blockage. Having rolled up all the jars, turn them upside down, place them on the floor and insulate with an old blanket. In this position, leave them to cool for at least a day. After complete cooling, jars with compote can be removed for storage in a cool place. Tasty and healthy compote of whole small apples is ready for the winter!
How to make compote from whole apples for the winter (without sterilization)
Sterilize jars. Three liters will suit you. Put apples in them, filling the entire container. Any apple will do.
Pour boiling water into the jars to cover the apples.
Cover with a lid and wait a quarter of an hour. So the apples will steam.
Drain the water into a saucepan.
Add a glass of sugar to water, bring to a boil.
Pour boiling syrup over apples in a jar.
Cover the jar with a sterilized lid.
Roll up the lid with a seamer.
Turn the jars upside down, wrapping them in a blanket for 5-6 hours.
When you want to taste your compote, slightly dilute it with boiled water to your liking, because the syrup is quite concentrated. And you can use whole rachki for cooking delicious pies, - in winter you always want to drink a cup of tea with sweets.
Not a single store-bought drinking product compares with a drink made from natural products. Apple compote from fresh apples for the winter will remind you of summer, quench your thirst, and also saturate your body with useful substances preserved in it.
How to cook apple compote for the winter? Yes, it's very easy if you have it on hand. necessary products, the main of which are apples, as well as time, and, of course, desire. We present to your attention a recipe that will allow you to prepare a delicious and at the same time healthy drink without much effort and without spending a lot of time. Just like, it will surely appeal to both your family members and suddenly arriving guests.
Before you start preparing apple compote for the winter, read the recommendations and advice of experienced housewives, using which you will prepare the most delicious drink. It will certainly appeal to both adults and kids. So:
- for compote, apples of sweet-sour varieties are ideal, which will give the drink a rich taste;
- the fruits should be without damage, not overripe, but not green either, because overripe apples will boil during cooking and give the drink a cloudy look, and unripe ones will not give saturation to the taste of compote;
- before starting the process, prepare a glass container for compote - jars, thoroughly washing them and sterilizing them (for this they should be poured with boiling water or placed in the oven for a while);
- prepare the fruits by washing them and peeling them (if it is not rough, the skin can be left);
- small apples can be rolled whole, and if you have large fruits, then cut them, remove the core and cut into large slices;
- put the sliced \u200b\u200bapple slices for 30 minutes in cold water, acidifying or salting it (it is not worth keeping the apples in the water longer, since all the valuable substances contained in them will fall into the water, and the minimum amount will remain in the fruits themselves).
If you are preparing apple compote by adding fruits with stones (plum, cherry or apricot) to apples, remember that the shelf life of such drinks is not more than a year. If you are making preparations for a longer shelf life, be sure to remove the stones from the fruit.
drink recipe
Cooking apple compote for the winter according to this recipe will give you the opportunity to make a drink that will retain its delicate aroma until winter. In the same way, you can make blanks from other berries and fruits, as well as prepare assorted dishes by adding oranges, pears, plums and other summer gifts of nature you love to apples.
If the taste and aroma of apple compote prepared according to this recipe does not seem saturated enough to you, vanilla sugar, cinnamon or mint sprigs can be added to the drink, which will give it an unforgettable smell and amazing taste.
The amount of ingredients in the recipe is based on one liter of water. If you use larger jars, it will not be difficult for you to calculate the right amount of ingredients for you. So, we need:
- medium-sized apples - 4-5 pieces (if you like a richer taste of compote, as well as fruits from it, you can use more apples);
- sugar in the amount of 200 grams;
- water - 1 liter.
Cooking instructions:
- We prepare apples: for this we wash them, remove the tail and middle and cut into slices.
- Boil the indicated amount of water in a saucepan.
- Pour sugar into the same place and keep the mixture on fire for several minutes, until the sugar is completely dissolved.
- Place in boiling sugar syrup apple slices and boil them for a couple of minutes.
- Using a slotted spoon, transfer the apple slices to prepared jars.
- Boil water with sugar again and pour the syrup into jars, filling them to the top.
- We roll up the jars with prepared metal lids (turning over and wrapping jars with compote prepared according to this recipe is not necessary at all).
Everything, amazingly tasty drink is ready! Since the compote is quite concentrated, before serving it can be diluted with chilled water and served with cookies or homemade pies.
Before presenting recipes for apple compote, a little bit of the history of these beautiful, sweet, healthy and very Russian fruits.
Apples are one of the most common fruits on earth, and in Russia, for sure, the most common. Apples among fruits, like potatoes among vegetables, occupy a leading place.
According to biblical legend, the apple tree was created by the creator on the third day after the Earth.
Legends are legends, and in Russia the first apple trees appeared in Kievan Rus, when, under Yaroslav the Wise, the first apple orchard was laid on the territory of the Kiev-Pechersk Lavra. Then these unpretentious fruit trees spread throughout Russia, they grow in the south, in the middle lane, and even in the more northern regions of the country. Apples and Russian birch are almost symbols of Russia, not without reason, it is in Russian Christianity that there is such a religious holiday as the Apple Spas.
Compotes from apples - preserved vitamins
More than one hundred dishes can be prepared from apples, from first courses to desserts. But apple compote, especially canned at home, in addition to a pleasant, refreshing taste, has one feature that is important for health - vitamins are stored in it longer than in fresh apples. It seems incredible that a canned product can have more vitamins than a fresh one, but this is a scientifically proven fact.
That is, of course, there are certainly more vitamins in a freshly picked apple than in apple compote. But at long-term storage, the amount of vitamins in apples is rapidly decreasing, for example, 100 days after the apple was picked, only 28% of vitamin C remains in it, and about 70% of this vitamin remains in home-made canned compote even after 2 years of storage.
Compote of apples prepared for immediate consumption
Apple compote recipe for immediate consumption
There is nothing complicated in preparing such an apple compote. It will require: only apples, sugar and water. For 2 liters of water, you can take from 0.5 to 0.7 kilograms of apples and granulated sugar to taste. The amount of granulated sugar in apple compote depends on the variety of apples from which the compote will be prepared. If the apples are very sweet, then sugar for 2 liters of water needs 500 - 550 grams. If apples are slightly sour, for example, Antonovka, then 600 - 700 grams of sugar will be required for the same amount of sugar water.
So, the cooking process itself:
Pour water into the pan, put it on the stove, heat the water almost to a boil and pour out the sugar.
While the water for the compote is heating up, prepare the apples, cut the core out of them and cut into slices. They need to be cooked just before dipping into syrup. It is impossible to cut and process them in advance - they quickly darken.
You can take any apples for compote, but it is desirable that they are fresh, and not lain in your refrigerator for a week. After all, it is not known how much time has passed from the moment they were plucked until they hit your table. Stir sugar until completely dissolved, after boiling sugar syrup, pour the cooked apples into it. Boil compote over low heat for 10 minutes.
Your apple compote is ready.
A small clarification, it is better to cook apple compote from sour varieties, it turns out sweet, but with a slight piquant sourness. If you have to take apples of sweet varieties for compote, then after cooking you can put one fourth of a teaspoon into the compote citric acid, then it will turn out not so fresh-sweet.
But even in winter I like to please my loved ones. delicious preparations, I know a lot of recipes for strawberry jam, and of course apples also go into business.
Compote of apples for long-term storage
For canned apple compote you will need:
- For one liter of water - 300 - 350 grams of granulated sugar.
- Apples - about half of the jar used for compote.
Jars for canned compote should be thoroughly washed with dishwashing detergent, rinsed well and sterilized over steam.
We prepare syrup for compote, pour the required amount of water into the pan, heat it and pour out the granulated sugar, as already mentioned, at the rate of 300-359 grams of granulated sugar per 1 liter of water, stir and bring to a boil.
While the syrup water is heating, prepare the apples. Rinse apples for compote, remove the core and cut into slices. For small apples that will fit into the neck of the jar, we cut out only the core with seeds. Blanch the cooked apples in hot but not boiling water for 5-6 minutes.
Cool blanched apples cold water, let the water drain and put in prepared jars. Pour in hot syrup, cover with lids for twisting and put in a container with hot water for sterilization. Sterilization time: for half-liter jars - 9-10 minutes, for liter jars - 10-12 minutes, for three-liter jars - 30 minutes. After sterilization, we twist the lids, put them on the lids and cool them in this form.
Apple compote in own juice
Compote from apples own juice it is done in almost the same way as the compote described above, only instead of syrup, freshly prepared, heated to 90-95 degrees, is poured into jars Apple juice. And the time of sterilization of apple compote in its own juice is slightly lengthened. Half-liter jars are sterilized for 10-12 minutes, liter jars - 15 minutes, three-liter jars - 40 minutes.
Good luck with your cooking and pleasant taste sensations over a glass of apple compote made with your own hands!
