Soaked apples, as well as many berries (cloudberries, lingonberries), are an old dish of Russian national cuisine. Fragrant, strong, with a rich sweet and sour taste, fruits prepared in this way perfectly complemented the everyday and festive table, made it richer and more diverse. Therefore, many recipes for preserving (soaking) apples, carefully collected by chefs, have lived and delighted us for more than a hundred years.
Training and recommendations
Before you get acquainted with specific methods of conservation, we discuss the general features of the process. Firstly, regardless of whether you plan to harvest soaked apples in wooden barrels, plastic cans, enameled dishes , in jars, the salting recipe recommends using not summer, but later fruits that ripen in mid and late autumn. These include primarily the famous Antonovka, anise, Simirenko, paradise apples. The fact is that the flesh of these varieties is dense, is well preserved in brine, does not deteriorate. Secondly, we decide on the dishes. Traditionally, wooden was taken for these purposes. But soaked apples in jars also work well. The recipe for packaging in this case is simpler. Barrels and tubs of wood need to be doused with steep boiling water, soaked. Glass containers can simply be washed thoroughly with a solution of baking soda, then rinsed. Thirdly, it is important to maintain cleanliness when washing and laying fruits and spices. Fruits should be ripe, but without traces of bumps, wormholes, damage, solid, better than the same size. In this case, they are more evenly impregnated with pouring and soaked apples in jars are more tasty. The recipe for preserving them (the simplest) is to fill the fruits packaged in containers with boiled water. But, of course, such a pickle is not as useful as using various berries, herbs and spices. And yet, if the fruit is too large, they can be cut into halves without taking out the seeds.
Apples and Lingonberries
Soaked apples in jars are excellent, the recipe of which includes components such as sugar, berries and
lingonberry leaves. The recipe is given based on 20 kg of the main fruits. In this case, berries require 2 kg, fresh leaves - half a kilogram, water - 10 liters, but if it is not enough, then you can add. How specifically to make apples soaked in a jar? The recipe recommends laying them with cuttings top, cover the berries as a layer, and leaves as the top layer. Heat water, put sugar, boil the syrup, descale, cool. Distribute it among the banks, bay the whole fruit. Then cover with a clean cloth. Of course, it is difficult to put oppression into cans, but you can use a washed pebble as it. Take the blanks to a cool place, and enjoy them in a month!
Apples and cherries
Original in taste and quite affordable by ingredients, such soaked apples are harvested with cherries for the winter. As in the previous recipe, fruits preserved by this technology acquire a pleasant pink color and look great on the table. What you need: apples - 20 kg, cherry (berry) - 3 kg. Better take a sweet cherry “loot”, colored varieties, they are sweeter, and the fruits are tastier with them, as well as syrup. If the cherries are worms, soak them for half an hour in salt water, and then rinse. Take 10 liters of water for pouring, sugar - 1.5 kg. How syrup is prepared, you already know. Pour the products as described in the previous recipe, fill the jars with syrup, set the oppression and put in a cool place to insist.
Bon appetit to you and bulk apples with berries!