Apples are a valuable food and diet product. This has been known since ancient times. They were used in a baked form, which helped to improve digestion, increase bile secretion, reduce edema, improve blood formation, and also in the treatment of gout, sclerosis and other diseases. Therefore, apple blanks were always made for the winter.
It has long been believed that if you eat one apple daily, then you will not need the help of a doctor. From old traditional medicine it is known that these fruits are recommended in the treatment of hypertension. The pectin contained in them helps to eliminate toxic substances and toxins from the body, including heavy metals (lead, cobalt, nickel).
Apple diets are recommended by doctors to treat obesity and other diseases. Since this product is not always possible to keep fresh until the new season, especially with large harvests, apple preserves for the winter help to rationally manage the fruits, make the family’s diet more diverse, and sometimes make it easier to prepare original dishes, significantly reducing cooking time .
Recipe 1
Soaked apples are desirable to have on every table in winter and early spring. Urination is a convenient method that allows you to extend the preservation of the product, while improving its taste. Such apple blanks are best stored in small oak barrels (with a capacity of up to 50 kg). Ingredients:
For urination:
- apples sorted by size (small or medium fruits are suitable) in the amount needed to fill the barrel;
- fresh pure rye or wheat straw for laying on the bottom of the tub, between the layers and on top of them;
- 800 g of pouring solution per 1 kg of apples.
For 10 liters of grout:
- 9.5 liters of spring water;
- 100 g of malt wort;
- 150 g of salt;
- 450 g of honey or 230 g of white sugar;
- 120 g dry mustard.
For malt wort:
- 100 g of malt (sprouted and chilled barley seeds);
- 1 liter of water.
Prepare a malt wort. The malt is poured into water and boiled for 15 minutes, cooled and incubated for a day, then filtered and 100 g of obtained wort are used.
Prepare the fill. All ingredients are dissolved in water. If honey is used instead of sugar, the product is more delicious and aromatic.
At the bottom of the tub, lined with straw, lay a row of apples (up the stalks). Each layer is covered with straw, the top layer is also covered with it. Squeeze with a wooden circle with the load, pour the prepared fill so that the fruits are completely covered. The barrel is closed with a lid and kept in air for 5 days at a temperature of 15 ° C for preliminary fermentation. Since apples absorb a lot of liquid, in the first 4 days you need to add cold water to the barrel so that its level is 3-4 cm higher than a wooden mug. After fermentation, carefully wash the foam from the mug, clog the barrel and put it in the basement. Storage temperature from 2 to 12 ° C. After a month, the product is ready for use.
Recipe 2
An easier way to make large apple blanks. They will also be soaked, but the process is much simpler. Ingredients:
For urination:
- 1 bucket of apples;
- 7 liters of brine.
For 10 liters of brine:
- 10 liters of pure water;
- 2 glasses of honey;
- 100 g of salt.
Any method of harvesting apples requires their preliminary sorting. Discarded fruits spoiled, damaged by pests and spotted. Then they are washed, set aside, and at this time a pickle is prepared. Honey and salt are added to the water, boiled for 30 minutes. The brine is cooled and apples are poured with it.
Recipe 3
Make apple blanks by drying. For these purposes, early varieties and carrion are used. All fruits are washed, cut the damaged parts, remove the core, cut into circles. Before drying, so that they do not lose their natural color (do not darken), they are blanched in boiling water for a minute. They are laid out on a stainless steel mesh and dried in the oven at a temperature of 65 ° C. Then stringed and hung in the sun.