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Do you have a lot of apples? 7 ways to save the crop

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Apples are tasty and healthy fruits, and in the fall you can enjoy them to the fullest. However, not everyone is able to cope with the entire harvest. Save the beneficial vitamins, which are many in the seasonal fruits grown in our latitudes, until the spring.

1. Classic version: preserves and jams

To jam apples with walnuts you will need:

  • 1 kg of apples;
  • 150 grams of peeled walnuts;
  • 200 grams of sugar;
  • 1 lemon;
  • pepper pot, bay leaf, cinnamon

Cut apples into slices, add sugar and add a little water. Boil with lemon wedges and bay leaf over low heat for 10 minutes. After you get the lemon and bay leaf, add chopped nuts and pepper, cook for another 15-20 minutes, until done. When ready, you can add cinnamon to jam.

Apple jam

For this delicacy you need to take sugar by 10-15% more than raw apples. Cook jam for a long time, on low heat, until you get a jelly-like mass.

2. Apple sauce, marmalade or marmalade

Apple puree

Per kilogram of apples take 100 grams of sugar. Apples are cleaned from the hearts (and for the most delicate puree and peel), add sugar and a little water. Bring the mass to a boil and cook for a few minutes. Cool a little mass, and perebeite on the blender. After that, it is better to bring the puree to a boil again. Mashed potatoes without sugar should be sterilized directly in cans.

Apple jam

You will need:

  • 1 kg of peeled apples;
  • 700 grams of sugar

Make a mash of raw apples, rubbing them on a blender or in a food processor. Add sugar and leave for a few hours to form a juice. After that, you need to cook the jam for 15 to 30 minutes, stirring constantly. Hot jam spread on sterilized jars.

Apple Marmalade

In this case, the process is similar to the preparation of jam, but together with the apples are boiled and the hearts with bones, after placing them in a separate bag of cloth. This will add pectin marmalade, which will contribute to thickening. You can decompose marmalade in jars or dry it in the oven for an hour at a temperature of 50-60 degrees.

3. Dried fruits

A great variant of the workpiece, for which even damaged fruits are suitable. Remove all excess and place thin slices in the dryer. Dried fruits are prepared both in specialized settings and in the oven, and even in the sun.

Here is one way to dry:

4. Soaked apples

You will need:

  • 5 liters of water;
  • 200 grams of sugar;
  • tablespoon of salt;
  • apples;
  • currant leaves or cherry;
  • gauze

Fill the three-liter jars with apples, pre-sending them to the bottom with leaves of cherry and currant. Pour the apples with the pickle and cover with gauze. After 2-3 days at room temperature, the apples will ferment a little. After that, put the lids on the jars and send them to the cellar or refrigerator. There are ready-made apples in two months.

5. Apple compote

Boil apple slices in boiling syrup for 3-5 minutes. On a three-liter jar of compote take 1-1.5 cups of sugar. Put the apples in the jars and pour the syrup, then roll the key. You can add to the compote lemon, black currant, cloves and cinnamon.

6. Apple Cider Vinegar

You will need:

  • 1 kilo of apples;
  • litere of water;
  • 150 grams of sugar;
  • 10 grams of yeast

Grate grated apples or grind in a blender, cover with sugar (100 grams), add yeast and water. Leave for 10 days at room temperature. Every day, mix the mass with a wooden spatula. After strain the juice, add another 50 grams of sugar and leave to ferment for 60 days under gauze. Strain the vinegar and store in the refrigerator.

7. Apple Juice

Use a juicer or a special nozzle for a food processor. On a liter of juice, add two tablespoons of sugar. Bring the juice to a boil, then pour it into prepared jars.

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