Let's freeze the whole apple for the winter. Apple preparations for the winter: “Golden recipes. Recipe for canned apples with kavun slices

How can you prepare apples for peeling at home? Variants of masa, marvel at our recipes for preparing apples for the winter, choose your own for relish and delight your family and friends all winter, and well into the spring:) Apples come out with wonderful malt and jam, they can be dried, pickled, soaked, gotuvati juices, compoti or robiti otset. Creamy apples are simmered in a variety of sauces - from hot adjika to sweet and sour seasoning to meat. It’s not difficult to prepare such preparations, so here’s more about our recipes with photos.

Canned apples - the best recipes with photos

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It’s no secret that forest berries, which contain rich vitamins and nuts, are simply miraculous for those in power. I know, there are plenty of people who are tempted to stock up on them for bark or, if possible, buy them in frozen stores. Today we’ll talk about lingonberries and how to prepare compote from these berries.

Close the sweet apple and freeze - you are extremely satisfied. Canned apples in jars for the winter come out even more juicy, firm, and thus preserve their roots. To complement the sweet dessert, there is another apple compote, which does not sacrifice anitrox for its savory fruits, but, in fact, outweighs the store-bought drinks. Preserving apples is not difficult, the stench does not require sterilization, you need to pour them with sprinklings of two leaves, and then with syrup. It couldn't be simpler!

To prepare canned apples in two liter jars you will need:

• apple;
• water – 4.5 – 5 l;
• tsukor – 0.5 kg.

Preparation:

For preservation, you need to select whole apples (the filling will be white), but not completely ripe, and a few greens. Zipped, pressed, do not go near the doors, they can only zip the compote. The apple is passing by and the tail is visible.

Place the apples in sterilized three-liter jars, making sure to compact them firmly. If the apples fall out of the jars, it’s not a problem; they will shrink during the cooking process, and they will become smaller.

We put the water to boil, pour the sprinkling over the apple, cover the jars with lids and let it sit. Once the jars have cooled down a bit, pour water into a saucepan, boil it and pour the apples in again. Then we add the compote again and let it boil. During the canning process, apples easily settle in the jar, apparently, there is also less water. If the skin boils, add a little water so that the resulting compote in the jar is neck-deep.

In a jar of apples, pour a bottle of cucumber and fill it with dill. During the cooking process, the zukor will begin to break down, the apples will soak in syrup and become even more juicy.

The jars of apples are twisted, turned over and wrapped until completely cooled.

Ready canned apples should be placed in the basement for storage.

Main ingredients: Apple

Canned whole apples- A delicious dessert. We all saw a great quantity of canned cucumbers, tomatoes, mushrooms and other pickles on the table, and fruit for the winter is prepared mainly in the form of jam or jam. And even better! Whole apples come out deliciously sweet, and also retain their bitter taste and their incredibly appetizing appearance.

Ingredients for preparing canned apples:

1. Apple 1 kilogram
2. Water 1.2 liters
3. Zukor 1 bottle

Why are the products not suitable? Choose a similar recipe from others!

Glass jars, a saucepan, a flask, a sponge or a brush for mashing fruit, a nylon lid with holes, towels or a blanket.

I will prepare canned apples:

Lesson 1: Cooking apple.

To prepare canned apples, it is better to use crushed apples, you can put ice on the fruit that has not yet reached ripeness. This type of smell will definitely preserve your new appearance.

Beforehand, carefully wash your apples and pick off the leaves. Take a close look at the skin so that there are no wormholes or rotten spots. The fruit may look like it’s not perfect, but it’s even better.

For the eggplants, you can cut the neck and lower part of the apples. If the chicks are small and soft, then it’s better to leave it like this.

Croc 2: Whole apple canned.

The process of canning apples is very simple. I’ll first put the fruit in a prepared, sterile, warm jar. Let the fruits lie long one after another. Now fill the apples with dill, cover with a special nylon lid with holes and fill it like this 30 hvilin.

Through pіv godini carefully s|iz| jars of apples and water in a saucepan. Put it on fire, add the required amount of cucumber powder and boil until the wine is gone without excess.

Pour the apple syrup into the jar, cover them tightly with a lid and turn them upside down. Wrap up your preparation well and stand on top and under the “fur coat” until it cools. After the jar of apples in syrup, you can ignite it, turn it upside down and take it from the loafers, chest or kitchen cupboard.

Croc 3: Serve canned apples.

Canned apples can be served using a variety of different methods. You can prepare an original and undoubtedly tasty vipka with them, add them to salads, desserts, and just like that, with syrup from these same jars, they are even more delicious. Prepare and eat them in good health.

For the recipe:

- For the eggplants, you can add mint, cinnamon, cloves or vanilla to the apples, then your preparation will have more taste and aroma. If you, like me, like a simple apple flavor, then you don’t need to add anything.

– Preparing apples best in large jars, but in small jars, as it turned out, is not very easy.

Canned whole apples

Canned apples are a completely delicious dessert. We all saw a great quantity of canned cucumbers, tomatoes, mushrooms and other pickles on the table, and fruit for the winter is prepared mainly in the form of jam or jam. And even better! Whole apples come out deliciously sweet, and also retain their bitter taste and their incredibly appetizing appearance.

Simple recipes for whole canned apples

One of the favorite winter sweets that adults and children enjoy is apples, canned whole. The advantage of such preservation is that you spend minimal hours on processing and preparing fruits, and on relishing any assorted fruits.

Classic recipe

Apples, preserved according to the classic recipe, come out incredibly tender and sweet.

For the next twist you need to prepare:

• Apple – 1 kilogram;
• Tsukor - 250 grams;
• Citric acid – 2 grams;
• Water – 0.5 liters.

1. Wash the prepared fruit thoroughly, cut off the top and bottom edges.
2. The apples are carefully placed in a glass jar and covered with pulp and citric acid.
3. You need to boil the water and then pour it over the fruit.
4. The jars are closed, turned over and placed in the dark until complete.

To wrap for the winter, it is better to choose firm varieties of apples or select unripe ones.

Spiced apples, canned whole for the winter

Canned apples can be served not only as a dessert, but also as a wonderful addition to meat herbs and favorite salads.

In order to make 10 liter jars of spicy preserves, you will need:

• Apple – 6 kilograms;
• Water – 2.5 liters;
• Tsukor – 1 kilogram;
• 6% value – 250 milliliters;
• Spices (you can choose them by simmering in the moisture; cloves and cinnamon are used in this recipe).

1. For the cob, you need to prepare the main ingredient. To do this, cut off the top and bottom edges and remove the core.
2. Bring the water to a boil and immerse the fruits in it for 5 seconds, then cool them completely.
3. Spices are placed at the bottom of the jar, then the fruit is blanched.
4. The water in which blanching took place is suitable for preparing the marinade. For this purpose, it is necessary to add preparations for otset and tsukor.
5. The jars are filled with marinade, undergo sterilization, contain 30 ingredients and leave for storage.

To ensure that the apples do not darken at the preparatory stage, after removing the core and edges, they can be placed in salted water for no more than 30 minutes.

Whole hot apples: a recipe

Another recipe for which preservation will sparkle with new spicy notes.

Transfers to the preparation of the next ingredients:

• Apple – 3 kilograms;
• Water – 750 milliliters;
• 9% value – 950 milliliters;
• Sil – 50 g;
• Tsukor - 30 grams;
• Sweet pepper – 200 g;
• Chasnik – 60 g;
• Parsley - 150 grams.

1. To clean the whole fruit, remove the core and wash it well.
2. Sweet pepper, chasnik and parsley are trimmed, placed in a container and filled with water. Bring the mixture to a boil, after which you can add other ingredients - ocet, pulp and salt. After all the components are combined, you need to boil the sauce for another 5 pieces.
3. Without removing the fire from the fire, put an apple in it and boil it for a little while.
4. Afterwards, the fruits are put into jars, filled with rose brine, which has not yet cooled down, and closed.

Apples for salads, canned throughout

Fruits can be harvested for preparing salads, as a garnish for herbs, and, especially, as a dessert. The recipe is very simple.

Ingredients you will need:

1. Sort out the fruit. An apple of medium size, without dents or other damage, is suitable for canning. The best option is the Semerenko variety.
2. The rose is getting ready now. It is made from 7 liters of water, salt and sugar. Bring it to a boil.
3. At this time, the fruit is placed generously near the jar.
4. After 3 minutes of boiling, the rose brine can be mixed and poured into jars.
5. The container closes and collapses in the dark.

Recipe for canned apples with kavun slices

Using this recipe, you can taste incredibly aromatic apples that have absorbed the savory notes of kavun.

This unfavorable supply of fruits comes from a number of different ingredients:

The recipe does not contain any zukor or salt, so you can twist it for the winter with bark and even more delicious.

The cooking process consists of the following stages:

1. The apple must be thoroughly washed, the core removed and the top and bottom edges trimmed.
2. Kavun first, the bottom is crushed to the jar, and undergoes thermal treatment. For this, the wine is cut into small pieces, filled with water and poured into the fire. The main ingredient is present in boiling water for at least 10 minutes.
3. In a carefully placed glass jar, whole apples and thermally formed kavun are placed in balls.
4. The top of the jars is filled with water, and when the kavun is cooked, they are closed.

I can prepare it in cold weather, and after 35-45 days.

Licorice apples, canned on the inside, with honey

For a delicious and brown dessert, follow this recipe. The ingredients are taken from a large quantity, so when preserving a smaller amount of fruit, the proportions may change.

Ingredients taken from a container of fruit:

In order to ensure that the fruit has less flavor, it is recommended to give preference to the song variety, and to Calvil itself. Please add a selection of honey, as well as an aromatic, flavorful product to give the preservation a special taste.

1. For the cob, you need to prepare the apple. To do this, they can be soaked in water, please wash them thoroughly.
2. To prepare rose brine with prepared water, you need to add salt and honey. In order for the ingredients to be separated, the brine is placed on the fire and brought to a boil.
3. The fruits are placed in glass jars, the thicker they are, the more beautiful they are, and the giblets are filled with warm pickle.
4. Banks close and collapse in the dark.

Pickled apples: a simple recipe

For pickling, it is better to pickle fruits with a characteristic sourness, like the power of Antonivtsi or White filling.

A quantity of ingredients is provided for 3.5 kilograms of fruit:

• Water – 4 liters;
• Cucumber sand – 100 g;
• Sil – 50 g;
• Ocet – 150 milliliters;
• Black pepper – 15 g;
• Bay leaf - 2 pieces.

1. The apples are washed well and put into jars.
2. Next to the jar, place the bay leaf and pepper.
3. Rosesil is prepared on the basis of such ingredients as water, ocet, pulp and salt, brought to a boil.
4. The jars are filled with rose brine, sterilized for 20 minutes and sealed with cracks. The container collapses in the dark and turns over onto the lid.

Preservation of unripe whole apples

To prepare a savory compote from unripe fruits, you will need quite a bit of time: even add the whole fruit to the jar.

• apple (smut, so that there is no wormy stink);
• cherry sand - about 300 g;
• cloves, vanilla, cinnamon, mint - to suit your taste.

1. Carefully remove the fruit and place it in a three-liter jar. Don’t use cans and dishes for mitty – speed up with grub soda.
2. Pour boiling water into a container with apples and add for 15-20 minutes so that they warm up thoroughly.
3. Pour water from jars into a saucepan and add pulp. Once the syrup is boiled again, you need to pour it into the container with apples and roll up the jar with a metal lid.
4. We cover it with a warm carpet and let it cool off like this.
5. The result is a most delicious drink and a wonderful dessert to boot.

If you are preparing sauerkraut for the winter, add unripe apples along with the carrots. The cabbage has a unique aroma, and the apple tastes like a pepper.

All the recipes for canned apples, which add flavor to cold days, are completely different, but the skins from them have their own uniqueness. Spicy, rich or delicate and subtle taste of fruit will become the color of Christmas season, and may also present the appearance of an original and cinnamon dessert.

Canned apples: recipe with unripe ones for the winter

Apples, canned whole, are one of the favorite winter delicacies that are relished by adults and children.

Canned apples for the winter

The variety of flavors and varieties, low calorie content and easy availability of apples are indispensable both in cooking and in nutrition. One of the main advantages of this fruit is that it promotes preservation without significant loss of brown matter.

Power and calories

This fruit is rich in vitamins and has great food value. Canned apples are low in calories. Its energy value outweighs that of rhubarb at 40 kcal per 100 grams. The ratio of fats, proteins and carbohydrates: 6%, 4% and 96% consistent. They also contain food fibers, disaccharides and organic acids, which help normalize the metabolism of speech.
After preservation, apples are rich in vitamins such as PP, E, A, B, C, as well as biotin H, beta-carotene. The best idea is that this fruit loses all its rich mineral contents after boiling and pickling. In fact, canned apples lose a small percentage of their valuable components.

Preserving apples for the winter

Most often, preparation is carried out by Antonivka. For preservation, apple stems are selected that have no darkening. Also for this procedure you will need water and tsukor. Warto note that citric acid does not have to be included in the list of ingredients, since its analogue of speech is included in Antonivo.

Preservation of apples

Fruits are especially valuable for the human body, which is why at this time it is important to find them fresh on the market, and imported ones are sold at a very high price.

Apple juice

So come to gain popularity among people who have little free time. The truth is that canned apples (the recipe was prepared with vegetable juice) are extremely easy to prepare.
For such migration, no tsukor or otset is required. All the ingredients and words necessary for the brew are found in the apples themselves. The only thing that will need to be added before the time of preservation is this.

Preservation of apples with spices

Pickled fruits are best eaten with cloves and cinnamon. It’s not the fault of canned apples. The recipe for making compote with spices is simple. For one serving (1-liter jar) you will need 600 g apples, 250 ml water, 100 g cucumber, 50 ml 6-liter otto. Cloves and cinnamon add to the taste.
Wash the apples, peel them from a container, cut them into 4 pieces (as large as possible) and place them in salted water. Why don't you darken the fruit in a jar longer than the usual one? Blanch the apple for 5 minutes.

Preservation of apples in Bulgarian style

The products can be divided into 3 parts: base, seasoning and marinade. The main ingredients are apple and water. To the permissible seasonings, add hair peas (cooking), cloves and currant leaves. Canned apples in Bulgarian are marinated in a special hot marinade, which includes zukor, salt, 9-ounce otset, cinnamon and seasoned pepper.
The fruits are cut into quarters, simmer for about 20 minutes, then cool and place in a jar. Add any remaining water to the marinade. The sumish is blanched for about 15 more khvilins, after which it is poured into jars. The final step will be to lay out the containers of seasonings.

Preservation of apples and tomatoes

This recipe was considered nonsense a few decades ago, but today it is still popular among the rich peoples of the world. Tomatoes with apples, canned in pieces and whole, popular in Russia and Western Ukraine.

- 1 small sour-licorice apple;

- ½ common cibulin of medium size;

- 4 black peppercorns;

- 1 svettya cloves;

- 1 tooth for the clock;

- 1 spoon of parsley;

- 30 g each of salt and cucumber;

- 15 ml otstu (9%).
All components, except the remaining two, fit neatly into the jar. Tomatoes are on the rise. All ingredients are poured with warm boiled water. Take an hour to prepare the marinade from salt, zucchini, hot water and water (350 ml per 1-liter jar). Once the mixture is removed, pour it into a container with previously strained warm water.

Preservation of apples and peppers

The recipe for such seaming does not require any special skills or expensive ingredients. The product warehouse includes:

Canned apples for the winter

Therefore, canned apples are an essential source of vitamins and other nutrients for the human body. To fertilize this fruit, you don’t need a lot of ingredients or special preparations, and you can eat it with all kinds of vegetables and spices.

To save the apple harvest from the poor - to finish the problem on the right, which will require the cultivation of low minds and knowledge of the basic subtleties. Most often it is much easier to work with prepared fruits. This can be either boiled or jam, or compote, and for the skin version there are at least a few dozen possible recipes.

Whole apple recipe

Starting before sunset, allow about an hour to sort the apples according to the level of ripeness, size and softness. In fruits that are ready to eat up to one jar, the results may be approximately the same.

• apple (as long as you can get it);
• 1 bottle of white turmeric;
• 0.25 tsp citric acid.

Preparation algorithm:

1. The apple is picked whole, without traces of dirt, small. Once the fruit has been thoroughly removed, we cut off the top and bottom. Place the prepared fruit in a sterile jar, fill with dill to the top and place on the surface, covering with a lid.
2. After adding the crusts, pour the whole country into an enamel saucepan, add at least a bottle of water, and even the apple has a lot of “take” in itself and put it on fire. After the water has boiled again, pour it back into the jar with apples, and after cooling, pour it back into the pan and add the zukor.
3. An apple that has been left without water is filled with citric acid. After boiling and completely dissolving the syrup, the syrup is poured back into the jar. Now the apple can move away.

Similar to the above described method, you can zap the apple not in its entirety, but in halves or quarters, removing the core first. Your preservation adds spicy notes and an unusual aroma, like adding a stick of cinnamon and a sliver of clove buds to the apples.

Recipe for “Apple in Vlas Juice”

In this recipe, the role of preservative is not citric acid, but licorice root. For scent and taste, lemongrass and lemongrass leaves are added to the preservation.

For one 3-liter jar you need:

• apple;
• 1 bottle of white turmeric;
• 5 g dried licorice root;
• leaves of lemon balm and lemongrass.

Preparation algorithm:

1. After peeling the apple, cut it into slices and add the core, placing them in a sterile jar. Pour the apple slices with salted cold water and add a couple of quills, after which the soil becomes angry, and the fruits are washed under running water. This manipulation is necessary to ensure that the fruit does not darken.
2. Add the slices to boiling water and blanch 3 eggs until they become soft. The apples, removed using a slotted spoon, are placed again in the soulia, adding a few leaves of lemongrass and lemongrass.
3. When the apple syrup is gone, add dried licorice root, bring to a boil and pour it over the apples. After this jar you can move away.

Bon appetit!

Apples are the most delicious, even brown fruit you can buy in a store. However, the growths in the rich garden are richly brown. And when you go into labor, food is fastened, how can you save apples for the winter? Naturally, most of it is kept fresh in the cellar or basement. From the state farms that are out of stock, you can prepare a variety of homemade preparations, boil compotes, dry, can and pickle. Even more delicious are the apples in the jars. You can also make jam, marmalade, and apple jam.

Zagalom has many ways to prepare apples. Today we’ll talk about how to prepare pickled apples, recipes for the winter with and without sterilization. Such an apple will always come out delicious and fragrant. They can also be eaten just like that, or served as a component of desserts, salads and appetizers.

With this recipe, pickling is not at all difficult, due to misunderstandings. Let's take a look at some of them:

Apples are pickled for the winter.

How to prepare pickled apples for the winter without sterilization?

Apple slices in licorice marinade

To prepare you will need: for 2 kg of fruits – 2 liters of clean, soft water, added zucchini, 4 tbsp (6%) apple zest, a flask of fresh mint leaves (for the fruit).

Gotuemo:

Wash the tender apples thoroughly, cut them in half, remove the stems, cut out the cores. Cut into 6 pieces, as they are too big. Anything different – ​​into 4 parts. Place in a bowl, sprinkle with ottoman so as not to darken.

Sterilize jars and lids: wash with baking soda, boil in a saucepan with water for 20 minutes. Moreover, place the jars on top of the water during the day, and throw the caps on the bottom. When the sterilization time is over, turn off the stove and pour the jars with lids into the pan.

Cook the marinade: Grind the zukor in water, pour in the ocet, boil, boil for 3 minutes.

Place an equal amount of mint leaves in hot jars, lay out a large layer of apple slices (on a slab). Fill with licorice marinade to the top. Roll it up immediately, turn it over, and insulate it with carpet. If it’s good to cool off, you’ll put it on savings for about a fee.

Marinated with pepper and chasnik

Such apples come out hot, spicy, and very tasty. An ideal addition to hot, greased baked meat, especially chicken. The marinade can be used in preparing sauces and fillings.

For cooking, take: 2 kg of sour-sweet or sour hard fruits, 5 sweet red peppers, a glass of chopped parsley, 1 small head of chasnik.

For the marinade a: 400 ml of table otstu (9%), a liter of well or bottled water, a glass of sukru. Add 30 g of salt along with the recipe, but you can adjust the amount according to your taste.

Gotuemo:

Wash the vegetables. Remove the flesh from the peppers and cut into slices. Cut the chasnik pieces into circles. Core the apples and cut them into slices.

Place the peppers, chasnik, and parsley in a large, deep saucepan. Pour in the ocet, add the tsukor, salt, and pour in the required amount of water.
Boil, boil for 5 minutes. Add apple slices, cook for another 5 minutes. Don't forget to stir. Carefully place the fruit in hot sterile jars, pour in the marinade, and roll up immediately.

Have apple juice

For 2 kg of fruit you will need: 2 liters of natural juice and added zucchini.

Gotuemo:

Prepare thin, firm apples (wash and core), cut into slices.

Pour the juice into the pan, add the zukor, and bring to a boil. Add chopped fruit, cook for another 5 minutes. Then place them in sterile hot jars, pour syrup over them, and roll up.

Pickled apples in jars with sterilization

Apples, marinated whole

What recipe do you need for? small, soft fruits with thick skin – 2 kg. Other things needed: 3 cloves, 4 peppercorns and 0.5 tsp ground cinnamon. For filling: a liter of clean, soft water, a bottle of apple juice (can be replaced with table water), 100 ml of natural berry juice (any kind), repeat the bottle of zucru.

Gotuemo:

Wash the fruit well, place in a wide metal bowl, and fill with dill. Leave for 1 year, then pour the water into another bowl. Add the required amount of marinade to the pan. Add spices, zuccor, citrus, juice and berries. Boil, boil for 3 minutes.

Place the apples in sterile, hot jars, fill the neck with the filling, and cover with crackers. Place in a saucepan with heated water, pasteurize 15 minutes. Roll up.

The honey marinade has spices

For 2 kg of small sour-sweet fruits you will need: 3 pods of hot pepper, 6 peppercorns, 4 cloves, 6 currant leaves, 1 bay leaf. Other things to take: a bottle of natural honey, a glass of table honey, 2 liters of water, 2 tbsp. l salt.

Gotuemo:

Wash the apples, cut them into halves, and core them.
Pour water into a saucepan, add salt, add honey, citrus. Stir well, boil, cook for 3 minutes.

Behind the sterilized, still hot jars, place currant leaves, spices, hot pepper (1 small pod per 3-liter jar). Spread the apple halves generously and pour the hot marinade over them. Cover the jars with boiled lids, place in a wide pan, add heated water to a deep saucepan, boil for 15 minutes. Then roll it up immediately.

How do you prepare apples for the winter? Tell us about homemade preparation methods. Recipes can be found on this page in the comments section. Behind the scenes!