In winter, when the lack of vitamins feel, all sorts of blanks will be outlined. Compote - one of the ways of preservation of fruit. They are very loved both adults and children. I especially like the kids compote from apples - it is distinguished by unobtrusive taste, in addition, these fruits do not cause allergic reactions. There are many recipes, how to make a canned apple drink, but in this article we will look at how to prepare compote from the whole small apples for the winter. These fruits are customary to call "Chinese" or "paradise." They relate to wild varieties, but these fruits are useful for the body no less than other varieties.
The benefits of paradise health apples
It is known that all apples contain a huge amount of pectin. This substance purifies the intestines, settles its work, helps to cope with constipation. In the fruits of the apple tree, many acids are acetic, wine, ascorbic and lemon. Interestingly, in "Chinese" several times more biologically active additives - approximately 5-6 times. These fruits reduce blood cholesterol, contribute to renewal of blood vessels and their strengthening. They remove excess fluid from the body, stimulating the work of the kidneys. Those who suffer from eats, you need to eat the fruit of the apple every day.
Scientists argue that regular use of apples reduces the risk of stroke. Mineral salts in their composition favorably affect the state of the joints in rheumatic diseases. The benefits of dwarf apples are obvious, so if you managed to collect a good harvest of these priceless fruits, certainly make compote from small whole apples for the winter.
First, it will definitely not be different preservatives and aromatic substances as in the store. Secondly, at hand, there will always be not only a pleasant drink, but also beautiful apples that can be used as a stuffing for baking.
Only peeled disease and gastritis in the stage of their exacerbation can be attributed to contraindications for consumption of a compote from rake. These fruits are not recommended for pancreatitis.
We select Suitable Fruits for Compote
What fruits are suitable for compote? It should be slightly unreasonable, juicy and intact apples. You should not use those that fell on the ground - the traces of the strike may be not visible, but the pulp in this place is already damaged. Under the influence of high temperatures, the struck fruit can burst, as the skin in the place of the strike is not so strong, like fruits collected from the tree manually.
Collect "rashes" with hands, trying not to damage the skin. It is best to turn them together with the fruit. Perevani fruits are not suitable for a compote for the winter - their pulmonary structure has a loose structure and there is not enough juice. When preserving, such fruits will be confused.
Prepare fruits and containers for canning
Having lost the "rashes", removing all spoiled and fired or dried fruit, well wash them. Then let the stroke of the water, for this put the fruit to the colander. Make a few naps on each fruit with a needle or toothpick. It must be done so that when cooking the skin does not burst, and the fruits remained integer.
Prepare cans for preservation. Wash them with soda, and after sterilize each of the ferry for three minutes. The covers also need to be disinfected. Boil them in a bowl for a few minutes.
Recipe compote from whole small apples for the winter
For the workpiece we will need only small apples, sugar, water and cinnamon (optional). Some hostesses add some more vanillin so that the compote is fragrant.
To prepare syrup, you need to know how much it will be needed. To do this weigh the fruits. One kilogram of apples accounts for approximately liter of water and 300 grams of sugar. From this calculation and will cook syrup. We send the required amount of water to a large saucepan, add sugar, turn on the slab to a minimum. Do not forget to stir syrup. While he boats, spread the fruits into pure banks. Fill the container needs no more than a third.
When syrup boils, stir the syrup constantly until you make sure that all sugar was dissolved. Now you can pour apple them. Fill in banks with syrup, but not up to the top, and so that the cans remained about 3 centimeters of free space. Cover the sterile lids to the container.
We proceed to sterilization. Take advantage of a convenient capacity for this - pick a wide saucepan, which will fit several cans. Water in the tank should be hot. If you put banks in cold water, they burst from the temperature drop. Sterilization time depends on the volume of your jackets with compotes. The liter container is boiled in a water bath for 5 minutes, two-liter - 10, and three-liter - 15.
When the sterilization process is completed, proceed to blockage. Running all the jars, turn them down with the covers down, install on the floor and insulate the old blanket. In this position, leave them to cool no less than a day. After complete cooling, the jars with compote can be removed for storage in a cool place. Delicious and useful compote from whole small apples for the winter is ready!
How to cook compote from the whole apples for the winter (without sterilization)
Sterilize banks. You are suitable three-liter. Place apples in them, filling the entire container. Any apples are suitable.
Fill boiling water into banks covering apples.
Cover the lid and wait a quarter of an hour. So apples will disappear.
Drain the water in a saucepan.
Add a glass of sugar into water, bring to a boil.
Fill apples in a boiling syrup can.
Cover the jar sterilized in advance with a lid.
Slide the cover with a dressing machine.
Turn the banks down the covers, biting the blanket for 5-6 hours.
When you want to enjoy your compote, slightly dilute it with boiled water to your taste, because the syrup is obtained quite concentrated. And you can use whole rashes to prepare delicious pies, - in the winter it is constantly you just want to drink a cup of tea to the edible with sweets.
Compote from apples for the winter is one of the most simple, useful, reliable and delicious home billets. Compote thoroughly quenching the feeling of thirst, increases the life tone and raises the mood. It can be safely given to small children, since the drink extremely rarely provokes allergic reactions. If you are sitting on a diet, apple compote will be by the way. Before proceeding with recipes, it is worth remembering the basic preparation stages, observing which, you can get almost perfect drink.
General postulates of cooking
Preparation of products.
The first stage of the cooking process is the selection of apples. Fruits should not be interrupted or too tough. It is important that each bank is filled with apples of one variety.
Best of all the fruits of sour-sweet varieties are suitable for compote from fresh apples.
More often than others use such varieties like white pouring, pear, quinti and grinding.
If you need to cut slices, do not do it too small, otherwise the compote can turn into a cleaner. A similar effect will also be used when using overripe fruits.
Sugar sand can be replaced with fructose or molasses. Fans of culinary experiments can diversify the taste of seasonings. Anise, cinnamon, ginger, carnation, vanilla, melissa, cardamom, nutmeg or, often add to canned compotes.
Preparation of dishes and additional tools. From the dishes you will need:
- banks;
- cutting board;
- big saucepan;
- sieve (you can replace clean marks).
Thinking on how to cook compote from apples in a saucepan, remember that the coating capacity of the syrup should be stainless steel. An applement is useful, with the help of which only in one movement you can cut the fruit into several parts and remove the core. It is important to properly prepare banks and covers. They must be carefully flushed and be sure to scream with boiling water.
Before cooking compote from apples, you should purchase two simple but very useful tools. We are talking about disk for sterilization and tongs. The first tool is put on a saucepan with water. When the liquid boils, the bank has a can and wait for it as follows. And with the help of forceps it is easy to get a jar without risking to get a burn.
Machinery cooking. Experienced cooks are recommended before laying blanched apples 5-7 minutes. Blanching will help avoid darkening and loss of volume, in addition to the remaining water can be used for syrup. But after blanching, fruits need to be cooled in cold water.
Blanching is needed if you are preparing compote with sterilization.
According to the classic recipe, the cans filled with apples are poured with hot syrup (200-300g sugar on 1 liter of water). It is important that the syrup completely covered the fruits. After filling, the syrup can be moved to sterilization. It is very important to determine how much cooking compote from apples. As a guide, you can take the following instructions:
- 0.5-liter banks - from 15 to 20 min;
- 1-liter - up to 25 min;
- 2- and 3 liters - up to 35 minutes.
The sterilization itself must pass at a temperature of 85 °. Banks sterilize invoked. Then they are clocked with covers, turn over and leave before cooling.
Not all recipes require sterilization, several such options will be given below. But if sterilization is specified in the recipe, it cannot be ignored. Otherwise, the storage time of the compote can be significantly reduced. Recall that when fermentation fruits float, and the cover swells slightly.
Compote from apple
Below is 5 recipes for cooking apple compote. The main ingredient is apples. Despite the simplicity of the specified formulation, it is better not to move away from it. If you prepare correctly, you can pamper yourself and expensive people not only a very tasty, but also a drink.
Compote from apples for winter without sterilization
Ingredients:
- apples - 1 kg;
- sugar - 250 g;
- water - 1 l.
Step 1. Rinse the fruits (large fruits can be cut into slices). Fill out the prepared container so that some free space remains in its upper part. 
Step2. Preparing syrup. For this, sugar pose into boiling water. Boil syrup needed for 2 minutes. Then remove the fire syrup and fill it so that the apples are completely covered with syrup. 
Step 3. 5 minutes later. Syrup expectations overflow back into the pan and put on fire. After boiling, the liquid is transfused into banks. After 5 min. The procedure is repeated. 
Step 4. After the 2nd pouring of the syrup, the jars with compotes from apples for the winter are rolled out. Then they should be turned over. Under the necks you can put fabric or newspaper. In this position, the banks remain until the final cooling.
Make sure that the jacks are sufficiently dense. Otherwise, microbes can be penetrated into the drink, which will provoke unwanted processes. If aluminum covers have been used, the sign of good blockage is their reducing.
Insufficient deflection can be caused by excessive filling of banks with fruits or improper cooling of the compote. To avoid damage to the product, it is worth changing the lid and sterilize compote again.
Compote from whole apples (with sterilization)
Ingredients:
- fresh semi-fried apples - 1 kg;
- sugar - 270 g;
- dried mint - 2 twigs;
- water - 1 l.
Step 1. For the workpiece, we choose ripe fruits without noticeable flaws, preferably white pouring. Cut off the fruits (enough to leave ⅓ lengths) and thoroughly rinse apples. Then I spend them in a colander so that water glass. We put the fruits into pure banks up to half the volume. At the end we put the twigs of mint. Mint can be replaced with cloves, vanilla chopsticks or cinnamon.
So that, during sterilization, the skin of the apples was not soaked, pinched the fruits in several places with a toothpick or a thick needle. It is best to preserve small apples.
Step 2. Welcome liquid sugar syrup.
Step 3. Fill apples with hot syrup and move to sterilization. Cover covers with covers. On the bottom of the pan designed for sterilization, place a special wooden grid or towel. Watch that banks do not burst from the temperature drop. This can happen if you put banks in boiling water.
Step 4. The clock should be spent immediately. Rapid banks turn over and cool.
Dried apples compote
Ingredients:
- dried apples - 100 g;
- sugar - 120 g;
- water - 2 l;
- lemon acid - 0.5 tsp. (can be replaced with lemon juice).
Step 1. Take and rinse dried apples. After that, lay them out in a saucepan.
Step 2. Fill dry fruits hot water. Then add sugar and boil on a small heat for at least 25 minutes. Sanding sand can be replaced by honey. But it should be dissolved in the ready-made compote from apples. The recipe for every day requires a pylon with a thick bottom. The main thing is not to overdo it with the cooking time. Readiness is determined by softness. Cooking a drink from dried fruits is better with a closed lid, because the process of evaporation is lost useful substances.
Peresked apples should be pre-fervent for 10 minutes. in boiling water. To diversify the taste of a drink, add other dried fruits to it. You can also use such seasonings like Melis and carnation.
Step 3. The saucepan with just cooked compote is recommended to wrap a towel or blanket and insist for several hours. Then the taste of the drink will become brighter and rich. After the compote is cooled, add citric acid.
Apple compote in a slow cooker
Ingredients:
- apples - half a kilogram;
- sugar - 250 g;
- water - one and a half liters;
- carnation - 3-4 pieces;
- lemon - 1 pc.
Step 1. Rinse the fruits. Then remove the skin with them. The peel is assembled into a special dishes, because it will still be used. Next, cut apples on 4 parts, removing bones. Singing single lemon juice squeeze the juice. It will help to avoid darkening apples.
Step 2. To prepare a compote, you will need a program "Multiproduction" (you can also use the "quenching" option). Temperature should reach 160 °. Time to install for 15 minutes. Allets in the bowl of multicooker apple peel. Pour everything with hot water, you will need one and a half liters. When water boils, add sugar and cook the remaining time. Ready syrup is filled with sieve or gauze.
Step 3. We fold the prepared slices of apples in banks. Pour them with syrup, cover and leave before cooling. When the compote is imagined, we drain the syrup into the multicooker's bowl, add the carnation and again use the program "Multiprob". We bring fluid to boiling. Hot syrup spill on banks.
There should be free space between the lid and compote, but not more than 2 cm.
Step 4. Cover the cans with covers and sterilize them. It can also be done in a slow cooker. Fill the bowl of the device with warm water. The bottom of the bowl cover the gauze folded in several layers. And only then put the jar with compote. For sterilization, "frying" or "baking" options are suitable. After boiling, switch the multicooker to the "quenching", for 20 minutes. It's all that needs to be done before close the compote from apples for the winter.
Multicooker will also suit the apple compote cooking from dried fruits. For this, the washed dried apples (400 g) are put into the multicooker's bowl, poured with liquid and sugar are added if desired. For cooking, the option "Fastening" is suitable. With such a program, compote will languish, which, unlike boiling, allows you to preserve more beneficial substances. Timer install for 50 minutes.
Apples in apple juice
Ingredients:
- apples - 2.5 kg;
- freshly squeezed apple juice - 1 l;
- water - 1 l;
- sugar - 200 g;
- lemon Acid - 10
Step 1. Prepared sterile banks are filled with woven apples to the fore. Fruits must be solid, better than a small size. Having completed the embezzle, pour fruit boiling water. Then we cover the cans with covers, we bite the towel and leave for a while.
Step 2. Freshly squeezed juice pour into a saucepan and add water, sugar and citric acid to it. After boiling, we remove the foam, and when the juice completely clears, turn off the fire.
The amount of sugar can be adjusted depending on the variety of apples.
Step 3. We drain the water from the cans with apples and pour the finished syrup. After that, you can move to rolling.
Why is it worth it to prepare apple compote for the winter?
First, the compotes from apples cooked at home, simple recipes of which are given above, much more useful for industrial juices. You will be protected from dyes, flavors and various preservatives. Note that the average calorie level of this compote is 93 kcal per 100 g of the drink.
Secondly, apple compote is an excellent addition for the biscuit, cookies, a strit and other baking. Ready compote can be served with a slice or orange. According to etiquette, such a drink is followed into special wide cups ("Plotters"). However, they can be replaced by piles, creams or wide cups.
Thirdly, fruits from the compote themselves are useful and tasty dessert. For the smallest you can cook compote with the flesh, it is enough to beat the contents of the blender. Fruits from a compote can be safely used as a filling for muffins, oldes or an open cake. Also with their help you can prepare an excellent oat pitch.
Fourth, compotes from fresh apples, recipes with photos of which were indicated, drinking well for the general strengthening of the body. They help recover after physical exertion. Also, apple drinks should be used with anemia and reduced acidity. Apple compote contains a lot of potassium and magnesium, which improve the work of the heart, while phosphorus, iron and calcium activate the metabolism. In addition to trace elements, it is worth mentioning about vitamins A, B6, B2, B1, C, as well as folic and pantothenic acid.
In stock reserves have always been paramount for many women. To preserve some of the quality of fruits, and in particular apples, they can be preserved or sugar, but a more common way of long-term storage is a compote.
Of course, it is much better than buying a ready-made drink in the store, not knowing what was used when prepared.
The cooking technique from apples for the winter never caused difficulties, so you can quickly manage this task. Most often, the process itself takes from 5 to 30 minutes, so most of the time you have to pay for the preparation of the ingredients.
Compote is customary or preserved, or to use fresh in hot weather, pre-cooling it. This drink can compete by the number of preserved vitamins any store juices and nectars.
Compote from apples for winter: simple recipe
The traditional method of blank compotes from apples for the winter is perhaps the most simple. It is usually divided into two types: with sterilization or without it.
Consider the second option - compote without sterilization.
Ingredients:
Recipe step by step:
Cooking recipe with pears
Ingredients:
- 1 kg of apples;
- 200 g pears;
- 350 - 400 g of sugar;
- 1 l of water.
Compote from apples with pears for the winter is preparing like this:
- Before preparing a compote packaging is sterilized;
- Pieces of fruits are laid out in banks so that they occupied 1/3 of the volume;
- Ordinary water is heated to the boiling point, and banks are filled;
- After a 20-minute blanching, the liquid returns to the pan, where sugar sand is immediately added;
- Bringing the solution to the boiling point, it is possible to overflow it to the container;
- Banks are preserved and put the top of the legs to full cooling. On top of the banks are covered with a blanket.
Compote from cherry and apples for the winter
Ingredients: 
- 1 kg of apples;
- 300 g of cherries;
- 400 - 450 g of sugar;
- 1 l of water.
Cooking looks like this:
- Banks are covered with boiling water, then filled with 2/3 of the volume of cherries and sliced \u200b\u200bapples so that they fit tightly to each other (all bones are preliminarily removed from the berries);
- The cooked sweet syrup is placed on fire and, reaching the booster point, poured into the container;
- Banks are insulated by 6 - 8 hours;
- After time, the sweet solution is overflowing back into the saucepan, heats up again to the boiling point and returns to banks again;
- Tara canned and put up the bottom to the final cooling.
Plums - their sourness drink for use!
Ingredients:
- 4 middle apples;
- 20 pcs draining;
- 1 cup;
- 250 - 300 g of sugar;
- 1 l of water.
Compote from plums and apples for the winter are cooking in stages:
- Tara is sterilized in advance;
- Sliced \u200b\u200bfruits are located in banks so that there is little free space between them (it is necessary to remove all bones from the drain) and flooded with cool water;
- After 10 minutes, this fluid overflows into a saucepan where sugar sand is added;
- The liquid is brought to the boiling point, it is blown into the banks and left for 10 minutes under the covered with a lid or densely adjacent cloth;
- Syrup is overflowing again into a saucepan, boils 1 minute and poured into banks;
- Tara is immediately preserved, turns over and insulates until completely cooling.
You can find out right now on our website!
Learn to cook a magnificent jam from black currant can be as soon as you weld, try, you will be very revealed!
Recipes of an unusual jam from zucchini with lemon read successful blanks!
- Banks can be taken absolutely any, but must take into account all the proportions. Experienced hostesses advise to roll compotes in three-liter banks;
- First of all, attention should be paid to what the fruits of what quality should be taken to use them in compote from apples for the winter. It is not necessary to choose too surpassed apples, because in part, they already lost a lot of vitamins. Nevertheless, hard fruits can not be taken;
- It is worth choosing sour and sweet varieties, each variety fit into a separate jar. In no case cannot be mixed;
- Fruits are cut into 8 parts, the core is removed. Pieces should be the same so that all of them at the same time have come to readiness. Some recipes suggest purification of apples from the peel or the inclusion in the compote core;
- Sometimes in the compote from apples add to the taste of cinnamon or the zest of any citrus to give it a spicy flavor. The main thing is not to overdo it with quantity, therefore, it is usually done a few years after the twist of the first cans. Then the hostess already knows what the taste is to wait from the compote prepared by the traditional recipe, and, therefore, can adjust it;
- When cooking syrup does not interfere with adding some citric acid, then the mixture will help keep more vitamins;
- If someone can not use sugar when cooking a syrup, nothing terrible. You can use the juice of those fruits from which compote is boiled. Time it will take a little more, but, but, the taste will be much more saturated;
- Any fruits must be delivered from the bones, as harmful substances accumulate them, which not only can reduce the shelf life of the workpiece, but also completely spoil it.
Sterilize the jars for the winter compote for the winter is necessary above the ferry or in the oven, pre-flushing them with running or drinking water and thoroughly rub.
The covers must be without scratches and bends. In no case cannot use the covers that have already been used, even if they managed to fix it.
Depending on the desires of the hostess, it is possible to slightly change the amount of sugar added, making syrup more or less concentrated. Although it is not recommended to reduce the amount of sugar sand, as it is possible to get at the output only slightly sweetened water.
You can increase the concentration of sugar if it is planned to use fruits for pies, and syrup - for jelly.
We hope that using our recipes and tips, you will be able to weld the fragrant compote from apples for the winter and please in the cold season with this wonderful drink all the family!
This compote from apples for the winter I was going to cook so many years as I myself was not counting. For the first time I saw a three-liter jar with compote, full of whole apples, at our neighbor Lenka. Moon-golden, as if translucent and, probably, such delicious ... Only here to try these apples did not come out. No, no, Mom Lenka Aunt Light was distinguished by herbs: then the whole basket of strawberries will give, then a huge bouquet of peonies will bring with the cottage, he will bring in his hands and soon to themselves, so as not to be returned - but somehow those cherished jars with compotes were open without me. Then years have passed. And in the market, I saw like those apples. They were sold from barrels. I bought a package, brought home, I tried it - oh, salt salted! It turned out that these were uroin apples. But those of the compote were exactly sweet. Or rather, the sour-sweet, juicy, so would eat the whole bank ... Well, on the proverb: it's better late than ever. This year I bought three-liter banks, waited when Antonovka will appear on the market and began the matter. The recipe is completely simple. I will tell you clearly how to cook compote from apples for the winter on a 3 liter bank so that you do not need to do computations, translations from kilograms to liters and other unparalleled things. Just took the recipe and did.
Ingredients on a 3 liter jar of compote:
- Apples - 8-10 pieces,
- Water - 2 liters,
- Sugar - 300 g
How to make compote from apples for winter
Cooking compote is very simple. Sterilization is not required. Apple processing is minimal. Excellent billet for those who have an apple tree from the apples and there is no possibility to spend a day long on cleaning and cutting a crop. Apples for the compote will need to simply select and wash.
Sleep all suspicious fruits, even with minimal suspicion of wormwort. The size also plays a role - apples should freely pass through the jar of jars. In compote, they will scatter slightly, and if you register them in the bank by force, you can not pull them back without a fight. Some knocked out apples with a special device. I was limited only to the fact that I cleaned the blackened remnants of the petals and pulled out the fruits from those apples that it turned out to do it.
Washing apples lay out in pure banks (I have superseded them upwards over the ferry over 20 munut. Maximizes 10 apples, minimally - 8.
Then you need to make water. I boil in liter in the bucket, because I fear big boiling water chains. Again, pour out of the bucket more convenient. Baying boiling water always carefully, putting a tablespoon in the bank so that the glass does not burst from the temperature drop.
Then the banks cover with covers and leave to stand until a completely cooling. Some also wrap banks with a compoter blanket, but I do not see in this sense. My banks and so cooled the whole day - and how else in the heat?
We emballon in the same saucepan sugar at the rate of 300 grams per bank. I have 2 cans, so I put 600 grams. We bring water to a boil, put the bucket with the lids on the adjacent burner. I boil them for 5 minutes. In a large saucepan with syrup, sugar must completely dissolve, after which the apples are poured. Pour strictly under the neck, because apples part of the syrup will absorb and the compote will already succeed in "Holders". Immediately roll off the lids with the key. Then we put the banks upside down. Making sure that the compote does not proceed, leave them to cool. After that we remove storage. This is such a compote.
Whole apples are soaked with syrup slowly, so I do not advise the compote at once. Wait a month and a half and then open. And try this such a bulk apple.
Bon Appetit!
Posted in July 11, 2017Compote from apples is just a find for the body on a hot summer day. He quenched thirst well and fills in the body of power. But not only in the summer useful apple compote in winter, it also benefits our vitamins and trace elements.
Compotets are harvested for the winter, but they are also prepared for every day. What would have time to enjoy the tastes and flavors of apples and other fruits.
As you know, there is nothing easier to cook compote from fruits. It is enough to pour fruit with water add sugar and pecking everything together for a few minutes. But before you proceed to cooking compotes, let you give you a few recipes for cooking apple compote, that your culinary work would be the best and most delicious.
In order for compote, it turned out beautiful, and the apples did not turn into an apple puree, choose dense ripe apples without stopped traces.
Ingredients:
- Apples 1.5-2 kg.
- Sugar 200 grams.
- Water 3 liters.
Cooking process:
1.Yablokov to move to wash. If the fruits are large mode for several parts, and if small, then enough for two halves.
2. In the pan we put apples, pour them with water and put on the stove.
3.Dine water to boil and fall asleep sugar. Mix cooking 10-15 minutes.
5.What and the whole recipe for cooking compote from apples for every day.
Compote from whole apples for the winter
Of course, almost every hostess harvested a huge number of compotes for the winter period. Since home compotes do not go to any comparison with the shopping juices and nectars that are cooked is incomprehensible as.
Ingredients:
- Apples 1 kg.
- Water.
- Sugar 200 grams of sugar per 3-liter jar.
Cooking process:
1. The preparation of compote banks must be sterilized.
2. Blocks to move to wash a little quench water.
3. Subject to apples to each jar to the very top.
4. Pour the cans with steep boiling water to cover with sterilized lids. Pour water to the sorry itself. Or with a slide :).
5. Waste banks for 15-20 minutes. Hot water will warm apples. Apples absorb some water so and should be.
6. Pour water with cans in the pan. It will be necessary to add a little water usually, I usually add no more than 0.5 liters of water.
7. In merging water to add sugar to 200-250 grams per 1 balloon of apples.
8.Sourish put on the slab boil and spread to banks. Now you can spin the lids tightly using a special key to twist the covers.
Little recommendation for the recipe. In every bank, you can add citric acid at will. This is an optional ingredient. But so syrup is a little different color and the taste, respectively. On the 3-liter jar there will be enough acid at the tip of the knife.
Also, at will, in each jar, you can put a couple of mint leaves or a sprig of Tarkhun. What will also give your compute with an additional fragrance. But of course you can from without any additions. You can prepare simply natur product without additives that is also very good.
9.After the syrup turned out to be in banks and covers are spinning. Banks need to turn over with lids to the bottom, the balloons to bite and hold them in this position until complete cooling.
10. Categories can be transferred to the storage room. Compote is ready for a pleasant appetite.
Compote from apples and pears for the winter
Apples and pears go practically always in the bundle whether it is jam or jam. And of course, why not prepare for the winter and some compote from these tasty and fragrant fruits.
Ingredients:
- Apples 500 grams.
- Pears 200-250 grams.
- Sugar 200.
- Water 2-2.5 liters.
Cooking process:
1. Blocks and pears go through, wash, cut into slices.
2. Coupler cut partitions with seeds.
3. Creating slices on banks. Gently pour steep boiling water. Clean clean covers.
4. Hold the fruit of 20 minutes then drain the water back into the pan.
5. Pallet glass of water. Add sugar mix. Put on the slab boil syrup.
6. Source to pour back to the jar to cover the lid and spin it.
7.Bank turn over, bite. To withstand to full cooling.
8. Cate can be transferred to a place for long-term storage.
Compote from apples and pears are ready for a pleasant appetite.
Compote from apples and quince
Ivah is not too popular product. It is rarely found on sale. But for some reason, very many dacms still plant it in the sites just in case.
But you and the case weld the compote from quince with apples. The taste is very original and fragrant.
Ingredients:
- Apples 1-1.5 kg.
- Quince 500-700 grams.
- Lemon acid at the tip of the knife.
- Water 2-2.5 liters.
- Sugar 200-250 grams.
Cooking process:
1. Past and cut fruit. Hywe needs to pay more attention. Since the worms will be seized very often in it. Therefore, compote will make quince of quince.
2. Locks also apply slices. From pieces to cut the tails and partitions with seeds.
3. Support fruit in a jar to pour boiling water. Let break in 20 minutes.
4. Water in a saucepan and add sugar there. Stir put on the stove.
5. Squint to pour into the jar to cover the lid. Split cover. Bank turn over to wrap up. Leave to complete cooling. Then can be transferred to the place for long-term storage.
Compote from Ranetok.
It is very rare to meet the compote from these little apples. But it turns out no worse than all other computers of their apples.
Ingredients:
- Apples 500-700 grams.
- Sugar 350-500 grams.
- Water.
Cooking process:
1. Past apples are selected the strongest, ripe and only integers.
2. Following how to lower the apples in the jar every apple needs to flow for a fork or toothpick. This is done in order for thin skin, it does not burst and the apples have absorbed more syrup.
3. And so Ranetki in the bank. Fill them with boiling water and wait 15-20 minutes.
4. Cut the water and add sugar to it. We put a saucepan on fire, up to boil.
5. Fly syrup pour into banks and tighten with covers.
Compote from apples and apricots
Excellent combination. Such mixing products perfectly quenched your thirst and fill the organism with vitamins.
Ingredients:
- Apples.
- Apricots.
- Water.
- Sugar.
Cooking process:
1. We are not written as not written as for the preparation of summer compote, I rarely measure what how much you need to add to the compote. Everything goes from the heart, of course, from experience.
2. There are apples there are apricots throw in a saucepan and cook.
3. Syblocks go cut into slices.
4. From apricots to get bones and jumped everything well.
5. Let all in a saucepan fill with water.
6. Go to a boil to fall asleep sugar well by about a 3-liter pan add 5-6 tablespoons.
7. Let's create computers boiling for a few minutes.
8.Compotica is ready to cool and treat it.
If you want to prepare this yummy for the winter just run it through sterilized banks and tighten the lids.