A great recipe for preserving apples for the winter 🍏

Kitchen appliances and utensils: a cooker (hob), a bowl, a pan with a capacity of 2-3 liters, a kitchen scale, a measuring cup, a teaspoon, a brush, jars for preserving a suitable container, lids for preservation, if necessary, a canning key, terry towels or a bedspread.

Ingredients

Step cooking

1. Wash apples thoroughly (1 kg). Particular attention should be paid to the places around the receptacle and the stalk - wash thoroughly with a brush. For this recipe, it is best to take medium-sweet and sour apples. It is good to wash the jars of the required capacity (choose according to the number and size of apples) with baking soda, and then sterilize in any convenient way. Lids - screw or ordinary tin, also rinse with baking soda and hold in boiling water for no more than 1-2 minutes. Boil 1.5-2 liters of water in a saucepan. Arrange apples in sterilized jars, filling to the top.
   
2. It is careful that the jars do not burst due to the temperature difference, pour boiling water so that the water completely fills the jars and even spills a little.
   
3. Cover the jars with lids and wrap them with terry towels or a bedspread for 20 minutes.
   
4. Then pour the water into the pan. To do this, it is convenient to use a special polyethylene cover with several holes.
   
5. Add 200 g of sugar and boil for 2-3 minutes.
   
6. Pour apples, add 1 tsp. citric acid.
   
7. Seal cans with screw caps or tin cans using a canning key. Turn the cans upside down for additional sterilization of the lids, wrap them up and leave for 10-12 hours until they cool completely. Store whole apple compote in a cool, dark place.
   

Useful Tips

• To prevent stewed fruit, pick apples without visible signs of spoilage, stains or damage, wash them well in several waters, especially around the stem.
• Ideal apples for such a compote - a slightly immature White filling or Ranet. Jonathan or Snow Calvil are also suitable.
• A few taste will be added to your apple compote with a few mint leaves or lemon peels added to the jar.
• Methods of sterilizing cans for canning:
  - Place the washed cans on a baking sheet and place in a cold oven. Turn on the oven, bring the temperature to 110 C and hold the cans for 10-15 minutes;
  - pour water into a jar (to a height of 2-3 cm), place in a microwave oven and turn on at maximum power for 3-5 minutes;
  - to sterilize cans, you can use a slow cooker or a double boiler: pour water into the device's capacity, install a wire rack for steaming and place the cans with its neck down. Turn on the steaming mode and keep the jars depending on the capacity for 10-30 minutes;
  - it is convenient to use a sterilizer - a disk with one or more holes, which is placed on a pot of water, and the neck of the can is inserted into the hole. When the water in the pan boils, hot steam sterilizes the jar. Small cans are kept over steam for 10 minutes, with a capacity of 1-2 l - 15-20 minutes, with a capacity of 3 l - 25-30 minutes.
• After sterilization, the cans are placed with the neck down on a clean, dry kitchen towel, allowed to dry and cool completely, and only then they are filled with food.

Video recipe

Pay attention to this video recipe, with the help of which you easily close the compote for the winter with a delicate aroma and taste of fresh apples.