Description

Whole apple compote for the winter is a unique preservation that will allow you to winter time years to enjoy both the divine drink and delicious canned fruits at the same time. Having such an amazing fruit preparation in the pantry, you can meet with pleasure cold winter, it's so wonderful when every winter evening the decanter will be filled with delicious apple compote, and the crystal fruit plate will be overflowing with juicy apples. However, in order to stock up on such wonderful preservation for the entire winter period, it is necessary to prepare not one 3-liter jar, but at least a dozen of them.
You did the right thing if for canning for the winter apple compote at home chose this simple photo recipe. It contains detailed step-by-step instruction which you can see below. Using it, home canning of a fruit drink without sterilization will be easy and without difficulty. The main thing is to strictly follow all the recommendations indicated in the instructions and at the same time not engage in any amateur activities, and then the apple preparation prepared by you will retain all its qualities for the whole year ahead.
So let's get to cooking!

Ingredients

Whole apple compote for the winter - recipe

First of all, put everything on the table necessary ingredients, which will later be required when canning a fruit drink for the winter. In this case, it is better to use apples in small sizes, so that later they can be easily placed in a jar as a whole..

Now carefully wash the selected apple fruits, after which we leave them in a bowl for a stack of water.

Then dry and clean apples are tightly packed into pre-sterilized jars, which are then immediately filled with boiling water. Leave fruits in boiling water for fifteen minutes.

After the specified time, pour the water from the cans into a suitable container, in which the syrup will be cooked further. Pour the liquid drained from the cans granulated sugar, after which we send the syrup to boil for several minutes. After that, pour the fruits steamed in jars with boiling sweet syrup.

Prepared blanks must be immediately hermetically rolled up with processed lids., after which they should be placed under a warm blanket turned upside down. Cooled whole apple compote can be stored in any suitable room.

The word "compote" came into our speech from France. In Rus', the drink denoted by this word was for a long time called vzvar, or uzvar. They drink a drink made from fresh fruits and their various combinations immediately after preparation and, of course, store not only apple compote for the winter without sterilization and cooking. Quite often in leading role An apple stands for this drink. Tasty and healthy in itself, it goes well with other fruits.

Compote is cooked in different ways. In some recipes, apples are only briefly dipped in boiling water in order to preserve the beneficial substances in them as much as possible, sometimes they are boiled for 20 minutes or more. One of the most simple recipes is a compote prepared for the winter from early apples without sterilization and cooking.

Ingredients (for one three-liter jar):

• Apples (5-7 large fruits);
• Sugar (240 gr).

Apple compote for the winter without sterilization: a recipe for a 3 liter jar

1. Note: The amount of sugar depends on the type of fruit used. If the compote turns out to be too sweet, it’s not scary, it can simply be diluted with water before use, but if the drink is too sour, then the jars may not stand up and explode.

Apples (in our recipe we used the White Filling variety) can be used whole, or can be cut into slices.

2. The fruits should be washed well under running water, and then put in a colander for a while.

Be sure to select large and small fruits. After all, compote is poured from small apples for the winter three times, if without sterilization, and the fruits are used whole, as in the recipe. And large ones are cut into 3 parts, and cleaned of seeds.

3. Since only large apples were used in the recipe, they had to be cut.

4. The jar must be thoroughly washed, held in the sun for natural treatment from microbes (sterilized in the oven) and filled with chopped fruit by a third.

Advice: to quickly and easily wash a jar prepared for conservation, you can use dry mustard. Simply apply a little powder to a damp dish sponge and wipe the jar inside and out. Mustard will not only perfectly wash off all the dirt, but also disinfect the glass container.

5. For the first time, you need to pour boiling water chopped apples for compote and leave for 20-30 minutes, then roll up without sterilization. These fruits, especially if pre-cut into slices, absorb water remarkably, and the indicated time will allow you to determine how much liquid will need to be added when boiling the syrup.

6. After this time, the water must be drained into a saucepan or bowl using a plastic lid with holes.

7. Add sugar to the pan and bring to a boil over low heat.
Note: if you decide to cook compote from small whole apples, then you need to pour boiling water over them 2 times, and roll them up on the third. And keep the fruit in boiling water for 30 minutes.

8. As soon as the syrup boils, pour a jar of apples over it and immediately roll it up. To check the tightness of the seaming, turn the compote container upside down on a dry plate. Wrap in a blanket and leave to cool.

Note: So that during storage the apples do not turn into mashed potatoes, it is necessary to choose fruits of medium ripeness for conservation. Additional flavor and aroma can be created by adding cinnamon or vanilla.

It is better to store cooked apple compote for the winter without sterilization in a cellar or pantry. In winter, this fragrant drink will not only please with its taste, but also make up for the lack of vitamins in the body. And it’s also great to solder children with acitone with this natural drink. But this is a completely different article.

Whatever the variety of juices and fruit drinks in stores, you can’t imagine anything better than homemade compote. When preparing apple compote for the winter, you will firmly know that there are no preservatives, dyes and flavors in your compote, only natural products and sheer benefits. The recipes below use a fairly concentrated syrup - from 20 to 40%. Therefore, before use, it must be diluted with cold boiled or ready-made drinking water. Compote apples can be used as a filling for pies or open apple pie the deliciousness is incredible!

Before proceeding directly to the recipes, let me remind you of a few rules, following which, you will end up with the most best compote from apples (and not only from them)

For compotes the best way sweet and sour apples are suitable, ripened almost completely, but not overripe. Unripe fruits are hard, unflavored and tasteless, while overripe fruits boil and lose their shape.

For compote, select large apples without visible damage and sort them into varieties so that each jar contains apples of the same variety.

. Wash the apples thoroughly, peel them, remove the core and cut into slices. It is very convenient to use a special device with which you cut the apple into 8 parts in one motion and remove the core.

Small apples can be preserved whole.

With apples of tender varieties, the skin can not be removed.

Place peeled and chopped apples in cold, slightly salted or acidified water. Do not keep apples in water for more than half an hour, as vitamins and other beneficial substances pass from the fruit into the water.

. Before laying in jars, it is advisable to blanch the apples for 6-7 minutes - after this procedure, the apples will no longer darken and will not lose in volume. After blanching, apples should be immediately cooled in ice water.

Do not drain the water after blanching, but use it to make syrup.

Wash jars for compote thoroughly, scald with boiling water and dry. They can be sterilized in boiling water or in the oven, just be careful and use thick mittens or silicone potholders so as not to burn yourself.

Fill the jars with apples up to the shoulders and pour hot 25-30% syrup (for 1 liter of water - 250-300 g of sugar). Cover with lids and pasteurize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 2- and 3-liter - 30-35 minutes.
This classic recipe can be endlessly modified by adding berries, fruits, spices, etc. to taste.

You can do without sterilization: fill the apples in jars with hot syrup, soak for 3-5 minutes, drain, boil the syrup and pour over the apples again. Repeat this procedure one more time and roll up with sterilized lids.

When preparing assorted compotes, remember that compotes with the addition of stone fruits (cherries, plums, apricots, etc.) cannot be stored for more than a year, as in this case there is a risk of poisoning. If you are preparing compote for long-term storage,
remove the bones.

Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.

Cooking:
Fill jars with prepared apples to the shoulders and pour boiling syrup from water and sugar to the edge of the neck. After 3 minutes, drain, bring to a boil and pour back into jars. Stand for another 3 minutes, drain, bring the syrup to a boil and pour over the apples so that the syrup spills over the edge of the jar. Roll up, turn over.

Ingredients:
1 kg of apples
1 liter of water
250-300 g of sugar.

Cooking:
Place prepared apples in jars and pour over hot syrup. Leave for 6-8 hours, then add the syrup to the edge of the neck and pasteurize at a temperature of 85ºС: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up.

Apple compote with wine

Ingredients:
1 kg of apples
1 liter of water
250 g sugar
100 ml dry white wine
5 pieces. cloves,
1 cinnamon stick
peel of half a lemon.

Cooking:
Prepare sugar syrup, put prepared apples in it and boil them for 5-7 minutes. Then put them in jars up to their shoulders. Strain the syrup, add the lemon peel, cinnamon and cloves, bring to a boil and add the wine. Pour hot syrup over apples in jars and sterilize as usual.

Compote from ranetki

Ingredients:
1 kg of apples
1 liter of water
300-400 g of sugar,
vanilla on the tip of a knife.

Cooking:
Carefully sort and wash the apples. They should be moderately juicy, not overripe, without stains and damage. Cut off the stalks, leaving about ⅓ of the length. Prick each apple in several places with a sharp toothpick or a thick needle - so the skin does not burst on them. Make a syrup of water and sugar, strain, add vanilla and bring back to a boil. Place the apples in prepared jars up to their shoulders, pour over hot syrup and set to sterilize or pasteurize. Roll up, turn over.

Compote of summer apples and blackcurrant

Ingredients:
1 kg of apples
400 g blackcurrant,
1 liter of water
600-700 g of sugar.

Cooking:
Put prepared apples and currant berries in jars up to their shoulders and pour cold syrup from water and sugar and leave for 6-8 hours. Then add syrup to the top and put on sterilization: 1-liter - 5 minutes, 2-liter - 8 minutes, 3-liter - 12 minutes (or pasteurize at a temperature of 85ºС, respectively, 15, 25 and 30 minutes).

Compote of apples and rose hips

Ingredients:
750 g apples
250 g rose hips,
1 liter of water
500 g sugar.

Cooking:
Prepare apples. Cut red, unripe rose hips in half, remove seeds and hairs, and rinse thoroughly. Place in jars and cover with boiling sugar syrup. Put on sterilization: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Ingredients:
1 kg of apples
300 g cherries
1 liter of water
400-450 g of sugar.

Cooking:
Fill the scalded jars with a mixture of apples and cherries to ⅔ of the volume, pour boiling syrup and leave for 6-8 hours, wrapping the jars. Then carefully drain the syrup, bring it to a boil, pour into jars and immediately roll up. Wrap and leave to cool overnight.

Ingredients for a 2 liter jar:
3-4 whole apples
2-3 small bunches of grapes
1 liter of water
200 g sugar.

Cooking:
Put the whole apples on the bottom of the jars. Lay the grapes on top of the apples so that it fills the jar by ⅔ of the volume. Pour the fruit with boiling syrup and put on sterilization (15 minutes from the start of boiling). Roll up, turn over, wrap up.

Ingredients:
1 kg of apples
400 g plums,
200 g pears
1 liter of water
200-400 g of sugar.

Cooking:
Prepare the apples as usual, peel and cut the pears into halves, leave the plums whole if the compote will not be stored for more than a year, or cut in half and remove the stones. Put the fruits in jars up to their shoulders, pour hot syrup and put them to pasteurize at a temperature of 85ºС: 1-liter - 15 minutes, 2-liter - 25 minutes, 3-liter - 30 minutes (or sterilize in boiling water, respectively, 5, 8 and 12 minutes).

Ingredients:
1 kg of apples
200 g rhubarb
1 liter of water
200-400 g of sugar.

Cooking:
Place prepared apples and rhubarb in jars up to their shoulders and pour over cold syrup. Leave for 6-8 hours. Then top up with syrup and pasteurize or sterilize as usual. Roll up.

Apple compote with berry juice. It is prepared in the same way as a regular compote, but instead of syrup, juice from currants (black, red, white), cherries, raspberries, etc. is poured into jars. You can add a little sugar to taste (the more sour the apples and berries, the more sugar you will need). Put pasteurized: 1-liter - 15 minutes, 2-liter - 20 minutes, 3-liter - 30 minutes. Roll up, turn over.

Here are some more examples of assorted apple compotes:

apple-cherry in a ratio of 4:1
apple-plum-pear in the ratio 4:2:2
Apple-Pear-Peach-Plum in the ratio 3:1:2:2
Apple-gooseberry-raspberry in the ratio 4:1:1
Rowan apple (red or chokeberry) in a ratio of 4:2
Apple (summer, sweet) - strawberry (strawberry) in a ratio of 5:2

You can make any compote assorted to your own taste. Determine the amount of sugar based on the degree of acidity of the components - the more acidic the apples, berries or fruits, the more sugar will be required.

Apple compote for the winter can be prepared without sterilization or pasteurization. Only in this case, the jars before laying the fruit must be sterilized, dried, and after capping, turn upside down and wrap. And, of course, the amount of sugar must be increased by at least 20%, since sugar will play the role of a preservative.

Good luck preparing!

Larisa Shuftaykina

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 great amount 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 women" 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 rayek can only be attributed 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. Under influence high temperature impacted fruit may burst, as the skin at the point of impact is no longer as strong as that of 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. Required amount We send 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. Delicious and useful compote from whole small apples 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, dilute it a little 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.

13.09.2016 11 074

How to make apple compote for the winter - a simple recipe for a delicious drink