At our holiday table there is always a drink such as compote. After all, cooking it, even the most delicious, is very simple, using a minimum of ingredients. Only ripe apples, sugar and water are needed. To obtain new, unusual taste sensations, you can add other fruits and berries: apricots, pears, plums, grapes or currants. There are many different ways of closing apple compote for the winter . We will analyze some of them.
In the first option, we cook the syrup at the rate of: 300 grams of sugar per liter of water. Thoroughly wash the apples and cut into slices. Small fruits can not be cut, this applies to the ranetki. We sterilize the jars and put chopped apples on the shoulders, then pour boiling sugar syrup to the edge of the neck. Cover and leave for ten minutes. We drain the liquid, boil again and fill the container until the syrup begins to pour out. We roll up metal covers, turn the cans upside down and wrap them in a warm blanket. After a day, we remove the compote in a cool room for storage.
How to close a compote of apples for the festive table for the winter? The second recipe is ideal for this occasion. We will need: a liter of water, apples (five medium-sized pieces) and granulated sugar - 200 grams. We wash the fruit, remove the tail and cut into large pieces. We put a pot of water and sugar on the fire. Once the sugar has completely dissolved - the syrup is ready. Dip apples in boiling syrup and cook over low heat for about three minutes. Then we take them out of the pan and - into the jar, previously sterilized. Bring the liquid to a boil, pour to the top in a container with fruits and close the lids. Done!
In the third case, consider how to close a compote of apples with spices for the winter, using a variety such as ranetki. We will need all the same: a liter of water, a kilogram of sugar and apples. Also add a pinch of vanillin and 3-4 clove buds. First of all, we cook sugar syrup and at the end of the process we add seasonings. Wash the fruit, remove the tails and cut out the core. We dip the apples in boiling syrup, cook for about seven minutes on low heat, remove from the pan and lay them in banks, almost to the very top. The liquid is brought to a boil again and poured into jars. Roll up the covers, put on the floor upside down and cover with a warm blanket. In order to obtain a pronounced taste in boiling water, you can add cinnamon and lemon.
By the way, a few words about the proper sterilization of cans. To do this, you must strictly adhere to the temperature and time regimes. At 95 degrees it is necessary to withstand liter cans for 20 minutes, two-liter - 30 and three-liter - 45.
How to close
compote from apples for the winter without sterilization? Imagine another recipe. Carefully, since we will use the peel, wash the apples, peel them, cut into four parts and remove the core. Put in a bowl, sprinkle with lemon juice, mix, cover and remove so far.
Put the peel in a separate pan, fill it with water (one and a half liters) and bring to a boil. Pour sugar, mix and cook for five minutes. Remove the container from the fire, filter the resulting hot syrup through a sieve.
Put the apples in a clean, dry jar. Pour syrup into it, cover and leave alone until it cools. Then gently pour it into a saucepan and bring to a boil again.
In the meantime, take the buds of cloves, sprinkle them with boiling water and put them in a jar of apples. Pour boiling syrup to a level of 1.5-2 cm below the top of the can. We put the container for 20 minutes in a pot of boiling water, then tightly close it, turn it upside down and leave to cool. Then we send for storage to a dark cool place. This time we made a compote of apples without sterilization.
For the preparation of compote, you can, in principle, use various varieties of fruits. But the most delicious drinks are obtained from sweet and sour fruits not very large. And although they are most often peeled, it is necessary to wash the fruit very carefully first.
Here we have mastered several ways of closing apple compote. Good luck in this business!