Summer is over, and replaced by the autumn grace season of apples.
Despite the huge selection of overseas exotic, these fragrant and juicy fruits remain the most popular and affordable. Ripe apples of green, red, yellow color can fill home bins to the brim.
It is nice to eat fresh bulk fruit, especially if it was recently picked from a tree.
Apples are no less tasty and baked, and dried, and canned. Why not in the autumn time make sure that on the shelves in the cellar, basement or closet settled jars of your favorite fruit?
Canned apples retain many vitamins and do not lose their flavor. Therefore, they are useful and deliciously decorate a winter day or evening.
Their apples can be prepared not only the usual jam, jam or compote, but also a sweet dessert. To do this, you need to cut the fruit into slices and preserve in a thick syrup.
Slices of apples are enjoyed by both kids and adults. And the syrup can be diluted with water - you get a fragrant, sweet and nutritious compote.
Apples in syrup for the winter with slices - general principles of preparation
For canning, apples are elastic and hard. It is not worth throwing rotted fruits. The damaged part can simply be cut off.
Apples need to be thoroughly washed, dried, cut each fruit in half and remove the core.
Then the fruit is best chopped into slices a half to two centimeters thick.
Fruits are boiled in thick syrup or poured with a ready-made sweet mass. In its composition, sugar should occupy from 40 to 80%.
The taste of the dish will be decorated with citric acid, cinnamon, cloves, sage and vanillin.
Preservation from apples in syrup for the winter with slices can be placed in any glass container. If there are few fruits, we use small jars: with a capacity of a liter or 0.5 l. When the number of apples is measured in several kilograms, it is better to load them in a three-liter container.
Some recipes include pasteurization of filled cans in boiling water. The time for such processing is from twenty minutes (0.5 liter containers) to 35 (2 liters).
To destroy microbes, cans and lids are sterilized in the oven or steamed. It does not hurt to treat the slotted spoon with boiling water, with which apple slices are poured from syrup into a glass container.
Closed preservation is turned over and covered, so that internal heat remains longer.
Cooled banks move to a dark and cool place. They can be stored there for up to two years. An already open treat should be kept in the refrigerator for no more than a few days.
Apple slices prepared in syrup can be used as a dessert. They are suitable for the preparation of charlotte and strudel.
Recipe 1. Apples in syrup for the winter with cinnamon slices
Ingredients:
• 600 gr. fruits;
• 300 gr. Sahara;
• one cinnamon stick;
• teaspoon of citric acid;
• two glasses of clean water.
Cooking method:
We prepare all the ingredients so that they are at hand.
Cut the apples into slices and remove the seeds.
We heat the water and dissolve the sweet ingredient in it. Cook the syrup for about twenty minutes.
We prepare two half-liter jars. They are enough for so many apples. At the bottom of the glass container we put half the cinnamon sticks. We load apple slices.
Pour citric acid on top and carefully pour the syrup.
We put glass containers in a container with heated water, cover with lids.
We pasteurize apples in syrup for the winter with slices for five minutes. We note the time after the water boils.
We unload the cans from the container and immediately tighten them tightly. Then turn the container down with a lid, cover with a towel and leave for a day.
We are moving conservation to the cellar or pantry. For her there is a place in the refrigerator.
Recipe 2. Apples in syrup for the winter slices "Hello from the hot summer"
Ingredients:
• fruits - 2½ kg;
• 800 gr. Sahara;
• two liters of water;
• two tablespoons of art. lemon juice.
Cooking method:
Rinse the apples and let the water drain.
We divide each fruit in half and carefully remove the core. Fruit cut into slices of medium thickness.
Pour water into a saucepan and heat until boiling. Pour sugar and pour lemon juice.
Dip apple slices in boiling syrup. Stir the fruit well so that all the slices are immersed in the sweet mass. Boil one minute or two.
We shift apple slices into sterilized jars. To do this, use a slotted spoon previously scalded with boiling water.
The syrup is brought to a boil again. Pour them fruit so that the water almost poured over the edge of the can.
We twist the glass container with boiled caps.
We turn each jar, wrap it up and leave it for a day to cool. Then we move the container with apples in syrup for the winter into slices in a cool and dark room.
Recipe 3. Apples in syrup for the winter slices with saffron
Ingredients:
• one kg of apples;
• a quarter of a spoon of h. Saffron;
• 300 gr. Sahara;
• 0.75 liters of water.
Cooking method:
Pour water into a stewpan and heat. We introduce sugar and mix so that it does not stick to the bottom of the container.
Add saffron to already pretty hot water. Stir the syrup and gradually bring it to a boil.
We continue cooking for ten minutes or a little more. Sugar will completely dissolve, and the mass will become homogeneous and bright orange.
From pure apples, cut the core and remove the seeds. Cut them into slices.
Into boiling syrup we introduce apple slices. Stir very carefully so that they are completely dipped in a sweet liquid.
Cook apple slices in syrup for about fifteen minutes. We do not mix anymore so that the pieces of fruit remain intact.
Pour the mass with apple slices into dry glass jars and tightly twist.
Wrap conservation with a warm towel. After the banks have cooled, we move them to a place suitable for storage.
It is advisable to keep apples in syrup until winter, when their aroma and taste will be especially in demand.
Recipe 4. Apples in syrup for the winter slices "Spicy dessert"
Ingredients:
On a jar of 500 ml:
• 300 gr. sour apples;
• three cloves and peas of allspice;
• 200 gr. Sahara;
• ½ teaspoon with ground cinnamon;
• vanillin - on the tip of a knife;
• water - one and a half glasses.
Cooking method:
Clean and dry apples cut into slices.
At the bottom of a clean jar we put cloves and allspice. On top of a dense layer we place pieces of fruit.
We boil water in a saucepan and pour it into jars. Cover the glass containers with clean lids and leave for a quarter of an hour.
Pour water from cans into a saucepan and bring it to a boil.
Pour sugar and vanilla with cinnamon. Stir and cook on a small fire for about ten minutes.
Fill the container with apple slices with syrup and immediately twist.
Turn over and wrap the cans. So they should stand at least a day. Then we send conservation for storage until winter.
Recipe 5. Apples in syrup for the winter slices "Fruit antidepressant"
Ingredients:
• one and a half kg of apples;
• litere of water;
• 500 gr. Sahara;
• on a sprig of mint on a jar of one liter.
Cooking method:
Cut the fruit into slices and put it in jars. Put a sprig of mint on top. Fill with boiling water and leave to cool.
After twenty minutes, pour the water into the stewpan. Its amount should be one liter. If less water, add.
Add sugar and heat to a boil. Cook the syrup for about five minutes. Pour it into jars.
We immediately twist the glass containers with apple slices.
Turn the cans over and cover with something warm. In this form, they should completely cool.
Then we hide the delicious preservation and forget about it until the winter.
Recipe 6. Apples in syrup for the winter slices "Apple slices in juice"
Ingredients:
• one kg of apples;
• one liter of currant juice;
• 500 gr. Sahara.
Cooking method:
Cut apples into slices and load them into clean jars.
We bring the currant juice to a boil. Add granulated sugar and do not turn off the stove until it dissolves.
Pour jars with apple slices with currant syrup.
We cover the container with lids and sterilize.
Then we close it tightly, turn it over, wrap it well and leave it for a day or two for complete cooling.
We hide the twists in a prepared place and open them when winter comes.
Recipe 7. Apples in syrup for the winter with vanilla slices
Ingredients:
On a half liter jar:
• five apples;
• 400 gr. Sahara;
• one gr. vanillin;
• 750 ml of water;
• three gr. citric acid.
Cooking method:
Cooking apples: wash, dry and cut into small slices.
Banks are sterilized over steam for two to three minutes. Boil the lids in a small saucepan.
We put apple slices in jars. Pour boiling water and leave for twenty minutes.
Pour water into a saucepan, pour sugar and vanillin into it.
We place citric acid in a glass and dilute it with two tablespoons of hot water. Pour the solution into sweet syrup.
Jars with apple slices are poured with boiling thick liquid.
Gently twist and flip.
Cover the container with a towel and leave for a day. Then place the preservation on a shelf in the pantry or refrigerator.
Apples in syrup for the winter with slices - tricks and tips
Apples cannot be minced too much, because they will be digested and lose their shape.
It is better to use strong and unripe fruits so that after cooking they do not fall apart.
Preservation will be tastier if the fruits have a bright taste and persistent apple aroma.
So that the chopped apples do not darken, they can be held in a 1% salt solution, but not more than half an hour.
It is important that the temperature of the syrup when pouring cans is not lower than 70-80 degrees.
Preservation can be stored on a closed and half-insulated balcony. But then it must be used before the onset of heat.
A tight apron is useful in work, which will protect against spilled boiling water.
