There are many different recipes for canning fruits and vegetables. Peeling apples is one of the traditional and, in the recent past, a widely used way to keep fruits tasty and healthy throughout the winter.
It is necessary
-
- barrel or tub;
- rye straw;
- Rye flour
- crackers or dry kvass (optional);
- salt;
- mustard;
- or
- malt;
- sugar;
- salt.
Instructions
Step 1
Suitable for peeing are winter and autumn varieties of apples, which have a sweet and sour taste. The fruits must be well ripe, so they are preliminarily kept in a warm room, autumn varieties for several days, winter varieties - about 2-3 weeks.
Step 2
Prepare a bowl for soaking apples. Barrels or tubs are best suited for this purpose, but glass jars with a capacity of 10–20 liters can also be used. Pre-soak the tub or barrel. Rinse it thoroughly and scald it.
Step 3
In order to protect the apples from damage, cover the bottom and sides of the barrel with straw. The straw should be free of mold and odor. Rinse it well, scald it with boiling water and treat it with dry steam. You can cover the bottom of the barrel with washed currant and cherry leaves.
Step 4
Select healthy, undamaged fruits for soaking, without dents and wormholes. Wash them thoroughly.
Step 5
Arrange apples in dense layers with straw. Lay straw on top of the last layer and cover with a boiled cloth.
Step 6
Insert the bottom into the barrel. Prepare the wort and pour it over the apples through the shunt hole.
Step 7
To prepare the wort, you can use rye flour, crackers or dry kvass. Stir the flour in a little 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).
Step 8
Pouring can be made using malt and sugar. Stir 200g rye flour (or 150g malt) in a little cold water. Pour boiling water over, bring to a boil. When the mixture has settled, strain. Add 2 cups sugar and 3 tablespoons of salt.
Step 9
Apples take up quite a lot of water, top up the wort as needed. For the first 2 weeks, the container with apples is kept in a warm room, and then transferred to the basement or cellar. Storage temperature - 4-6 degrees. After about a month, the apples will be ready to eat.
