Autumn pleases with the harvest of apples, which can not only be stored, but also made from them many tasty preparations for the winter. The variety of recipes allows you to add different fruits and spices, which gives the canned apple desserts a sophisticated and unusual taste.
Dried apples
For drying, not only good fruits are used, but also damaged, spoiled apples, of any shape and variety. You can dry in a special dryer, outdoors and in the oven. The latter method helps to preserve more vitamins.
For 1 kg of apples you need: 1 liter of water and 1 tbsp. a spoonful of salt, as a result, about 180 g of dried fruit is obtained.
Preparation:
- Wash the apples thoroughly and dry them with a towel.
- Cut in half, remove seeds and cut into thin half rings.
- To prevent the apples from darkening, they should be immersed in a saline solution for 5-10 minutes (1 tablespoon of salt is diluted in 1 liter of water).
- Then fold in a colander and lay out on a towel to absorb excess moisture.
- Put the half rings on a baking sheet lined with parchment paper in one layer.
- Heat the oven to 90-100 degrees and place the baking sheet for 4-5 hours.
- Periodically, you should look into the oven to prevent the fruits from burning.
- Store ready-made dried fruits in a glass container or cotton bag.
Apple jam with lemon and orange
For 1 kg of apples you need: 1 kg granulated sugar, 1 medium orange and lemon.
Preparation:
- Wash the fruits in running water.
- Cut the apples into small pieces.
- Peel the lemon and orange and mince.
- Put a container with lemon and orange in a water bath, add sugar. Stir, keep until sugar is completely dissolved, then remove from the water bath.
- Add apples to the mixture and cook for 30-40 minutes over low heat.
- Wash the jars and lids, sterilize the jars for 10-15 minutes, boil the lids.
- Pour the finished jam into jars and roll up.
- Turn over until it cools completely.
- Store in a dark place at room temperature.
Apple and pear juice (with pulp)
For 3 liters of juice you need: 3, 5 kg of apples and pears.
Preparation:
- Wash the fruit, cut in half and pass through a juicer.
- Put the saucepan with the juice on the fire, bring to a boil and cook for 5 minutes, not forgetting to remove the foam from the top.
- The juice is poured into sterilized jars and immediately rolled up.
- Turn over and insulate. Once the jars are cool, put in a cool place.
- Shake well before use.
Apple sauce for meat
For 3 large sweet and sour apples, you need: 3 cloves garlic, 300-350 ml water, 1 tsp suneli hops, salt, bitter pepper, parsley to taste.
Preparation:
- Wash the apples, peel, cut into slices and add water.
- Cook until soft for 10-15 minutes.
- Rub through a sieve. Add grated garlic, hops-suneli, pepper and salt to the puree.
- Stir thoroughly with a blender and put on low heat. Cook for 5-10 minutes.
- Pour into small sterile jars and close with screw caps.
- Keep refrigerated.
Apple jam
For 1 kg of apples you need: sugar 500 g, lemon ½ pc., Water 220-250 ml, vanilla sugar 15 g, ground nutmeg 5 g, pectin 1 sachet, cinnamon to taste.
Preparation:
- Peel the apples and cut into slices.
- Squeeze the juice out of the lemon and remove the peel.
- Add 1 tbsp to the apples. lemon juice and zest, add water to 2/3 and put on fire.
- After boiling, cook for 20-25 minutes, covered with a lid.
- Remove the zest and use a blender to puree the apples.
- Add spices and pectin to the puree, bring to a boil. Add sugar, not forgetting to stir, cook for another 5 minutes.
- Transfer the finished jam into sterile jars and roll up.
- Wrap up until it cools completely.
