"The woman is created for a man, not a man for a woman" - such a postulate ...
Behind the summer left, and here it is a fertile autumnal apple! When ripe red, green, yellow and solar-striped apples are moving away from trees in baskets, bags and drawers and ride-ride with all imaginary modes of transport to our homes and apartments. And when a rare hostess is not enough for his head - where to give this huge mountain of pure, splashing fruit juice! What to do with them?
What apples "live" to spring
Of course, half can be stored for storage in the ground, basements and cellars, it is written in detail in the article and told in the video. But from the rest of the apples you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas, as best to treat the harvest of apples and make the most diverse and win-win in the taste and originality of winter "apple" blanks. So, what apples will definitely live to spring?
Dried apples
For drying suitable all varieties of applesWhat makes this method of workpiece extremely comfortable. There are no restrictions in the form of fruits, nor in color, nor even by integrity - any damaged worm, shock or poked apples can be cleaned of defects and use for drying. Sew apples can be:
- on open air
- in special
- in electrical ovens
- in gas ovens.
Ureated apples
The urine process is simple, reminds.
The easiest recipe for apple uroces
For brine, you will need:- water - 5 l;
- sugar - 200 g;
- salt - 1 tbsp. Spoon with a slide.
- To put in 3 l cans leaves of black currant and cherries, on them - apples with tails, shifting each layer of fruit by leaves.
- Pour brine, cover with cloth (gauze) and leave at room temperature for several days for fermentation.
- After the foam that appears appears, you can close the cans by kapron covers and endure on the cold. After 2 months, apples will be fully prepared.
In the next video, the father of Hermogen, the cook of the Danilovsky monastery, will tell how to make ureas apples in honey water:
3, 4, 5. Mashed, jumped and marmalade
Puree. From apples is a gentle air product, which one of the first in life is given to the baby of the breastside and which until the oldest will be present in the diet of almost every person.Pretty puree is simple and fast.
Applesauce
- apples - 2 kg;
- sugar - 150-200 g
- Purified from the peel and the stalls apples pour water so that the tips of the apples are not covered. Bring to boil and cook 5-8 min. (Depending on the variety of apples, the early boil faster).
- As soon as the apples are welded, throw them down on a colander and give a track of water.
- In the remaining flesh, add sugar and cook 5 min., Stirring. It is possible to adjust the puree with an apple beam, which is a glass with apples.
- It is hot in sterilized jars and roll. Turn over on the lids and wrap up to cooling. Of 2 kg of apples, almost three 0.5 liters of puree can be obtained.
But how can you cook puree without sugar :.
If apple puree continue to digest, then it thickens and turn into another product - jumped. As a rule, in relation to the initial volume of the puree, the ready-made jog will be almost twice as smaller. Properly cooked jumped perfectly stored without any sealing, for this sugar in it should be at least 60-65%.
For cooking you will need:
- apples - 1 kg (weight for already purified apples);
- sugar - 500 -700 g
- In the cast over the sieve (or in a blender), we add sugar and boom, stirring, on medium heat from 15 min. up to an hour depending on the thickness that is needed.
- Lay hot jumped in prepared and warm banks and roll. To cooled over to the lids and wrap.
For jammed apples, it is possible to cook (both for puree), and bake in the oven.
Marmalades
! The more sugar - the thicker marmalade!Apple Marerelad.
The principle of cooking is the same as for joining. But for marmalade, it is recommended that apples are boiled, put the bag with the peel and apple "cores" with seeds - it is in them most of the whole pectin, which will contribute to the freezing of marmalade. After cooking, the bag is removed, and the apples are wiping and, after adding sugar, boil to the desired density.
Marmalade can be soft and dense. To obtain a leaf marmalade, it is shifted into flat forms and is either left in air to dry, or dried in the oven at a temperature of 50 ° C for 1-1.5 hours.
6 and 7. Jam and jam
- Favorite all delicacy. Given the huge number of apples varieties, it itself is already obtained every time different, and if we take into account the fantasy of our owners, then it will be clear - in the winter there will be over what to fill!We offer an original recipe for apple jam, where additives to apples are very non-standard.
Apple jam recipe with walnuts and spices
For cooking you will need:- apples - 1 kg;
- walnuts - purified 150 g;
- lemon - 1 medium;
- sugar - 180 g;
- bay leaf - 2 sheets;
- pepper black peas - 3 pieces.
- Apples cut into small slices, pour water, add some lemon juice and several lemon poles, all sugar and bay leaf and, without stirring, cook on slow heat for 10 minutes.
- Then get the lemon and the bay leaf, add the chopped walnut and cook for another 15 minutes. At the end, at will, you can add pepper pea.
In the following video - the recipe for amazing and also an unusual jam from apples with bananas:
And here are some more interesting variations from our companion colleagues: Jam is prepared as well as jam. It is only boiled until the syrup will acquire a jelly-like consistency. The classic jam contains up to 65% sugar, then it is well stored.
8. Apple compote
Compote, undoubtedly, are the most popular drinks that are harvested for the winter.
They are preparing in several ways:
- Option 1. In boiling syrup 2-3 minutes. Boil the sliced \u200b\u200bslices of apples, laid into sterilized banks and poured boiling syrup. 1-1.5 cup sugar add to 3 l.
- Option 2.. To put into the banks prepared apples (whole, halves, slices, plates), per third of the tank, pour boiling water for 5-8 minutes. For warming up. Drain the water in the pan, add sugar, bring to a boil, pour into banks and roll. Some mistresses do not double, but a triple hot fill. Sugar on a 3 l can - 200-300 g (to taste).
- Option 3.. To put apples into the banks, pour warm water and pasteurize at a temperature of + 85ºС: 1 l cans - 15 min., 3 l - 30 min. It is possible without sugar.
For cooking you will need:
- apples - 0.8 kg;
- water - 1 l;
- sugar (honey) - 100 g;
- yeast pressed - 10 g (or dry rye bread 20 g).
- Apples rub on a large grater, add water, sugar, yeast and leave for 10 days in an open bank at a temperature of + 20-30ºС with a periodic stirring with a wooden spoon.
- Then strain, add an hour or sugar from the calculation of 50 g per liter of juice and leave to the end of fermentation for 40-60 days in a warm place under the cloth (gauze).
- Ready vinegar help, store in the refrigerator.
11 and 12. Patio and tincture
No wonder they say that the summer day feeds. And in the example with apples - a summer day can not only feed, but also to drink. And not only juice and compote - from apples it turns out a wonderful homemade alcoholic beverage. Moreover, it can be prepared both on alcohol (vodka) and with the help of natural fermentation. It is believed that the most suitable for this purpose are acidic grades of apples, as they are more juicy.When it was time to collect a huge harvest of apples, then you have to think about what to do with them in such quantities. Jam, the jam was already welded, the compats were screwed, drying was keen, and there are still a lot of apples. Winter varieties can lie a little, but what to do with early apples, I do not want to disappear just like that. The output is simple, continue to canning. Try saving apples for pies for the winter in banks, if you often choose your close baking.
A feature of such a workpiece is that apples are practically not exposed to heat treatment, while they fully retain their useful substances, especially pectin. It is still interesting that the apples are not welded into a homogeneous mass, but remain hard enough, it does not only look beautiful in a glass vase at the dinner table, but also the original taste.
Such apples can be simply applied to tea and eat spoons, and you can prepare from them a lot of desserts and stuffing for baking. The most delicious and simple filling for an open apple pie is prepared very simple. We take ready, add to them the dried and finely chopped almond walnut, stare in advance figs and raisins, mix and season cinnamon. The mixture is dernically tasty! Gentle acid-sweet apples and burning spicy cinnamon, fragrant bitterness of almonds and slowly sweet figs, all this creates a unique amazing delicate taste.
And also from such apples you can cook fast charlotte. It is preparing incredibly easy and can be prepared directly to breakfast in the nearest day off. The recipe is simple, slices of white bread fry on the butter to a ruddy crust and put in a silicone form for baking. On the layer of roasted toasts put our canned apples, further toast and again apples, layers can be as much as you want. When the form is filled with the top, pour into it a mixture of whipped eggs, sugar and a little cream. We put the shape in the braking cabinet for 10 minutes at a temperature of 180 degrees.
The billet from apples for pies for the winter is simple. For canning, it is best to take apples with sweet varieties, juicy and solid. In order for the apples for a long time to be stored and did not deteriorate, we will prepare jars for preservation in soda solution, steriline, and the covers will be reduced to boiling.
Ingredients:
- Ripe solid fruits of apples - 1 kg,
- Sugar sand - 200-300 g.
Loaded apples, we wash with a special knife with a special knife, choose the core, fruit and cut by large slices.
We shift apples in the dishes for cooking jam, fall asleep their sugar sand and leave in such a form for 10-12 hours so that they let juice.
During this time, we mix very gently several times so as not to damage the shape of the apples.
After time, we put the dishes with apples on a small fire and bring to a boil, we remove the foam formed on the surface and immediately turn off.
In prepared in advance, banks lay off hot apples, ride the boiled covers and turn over the bottom. We cover them with a warm blanket so that the apples cooler slowly, thus continuing the conservation process. After a day, when the banks are cooled, we endure them for storage in a dry place.
We hope that the recipe for billets of apples for pies for the winter you are interested and you will be useful to them. Bon Appetit!
Starine Lesya
Also see how to prepare
This recipe for which I will produce apples for pies for the winter for many years, one of the easiest and most practical. Literally it turns out the delicious filling! If you have your cottage or garden - collect fallen apples and let them in the case. If you buy on the market - take the cheapest, any variety, just ripe. Cut slices, added slightly sugar, boiled over to banks. That's all, and no sterilization! The billet from apples for pies for the winter in the pantry is two or three years, this is such a kind of stock, if the next year is not a yield.
Ingredients:
- Apples of any variety - how much
- Sugar - 2 - 3 tbsp. l. for 1 kg of sliced \u200b\u200bapples
Cooking:
I repeat once again - do not buy selected fruits, this is an excessive waste of money. Buy that cheaper, but so tasty were ripe. Although greenish will also go, but it will take a little more sugar for them. Well, if you need to recycle your harvest, then the solution arises by itself - from good apples collected from the tree, make compotes, jam, drying, and from those that gathered under the apple tree - juice, jam and a billet for a cake.
- cut the fruit on the quarter, remove the middle of the seeds. Or cut it with a special knife.
Cut the peel or not - depends on your preferences and appearance of fruits. If the peel with spots, damage or you cook the spinning of purified apples, then cut off. I do differently. With the apples of summer varieties, the peel does not cut off, it is thin, and the flesh is gentle, can fall apart. From winter varieties can be cut off, and you can leave.
- Cut into small pieces, as you usually cut for a filling.
Sliced \u200b\u200bapples to pour sugar. For this, I have a large enameled pelvis for this, it is convenient to mix in it and immediately cook.
- Sugar add two or three spoons per kilogram of prepared fruits. But if they taste sour, then add more. Just keep in mind that the more sugar, the more juice, and then, when you open the jar, drain the liquid into the cup, and fill in the colander. In principle, you can prepare apples for pies for the winter without sugar, and add it when you cook the cake.
Leave for 5 to 6 hours to give juice. Large portion can be left overnight.
This is how the workpiece looks like in five hours: the cubes have darkened a little, a little softened, the juice gathered at the bottom.
On the messenger fire to bring to a boil. Cooking five minutes if cleaned with skin, and 7 - 8 minutes, if not cleaned.
I do not need to finally bring! Focus on color: as soon as notice that individual pieces began to be blighted, as it should become transparent - to stop heating. It turns out a practically ready-made filling of apples for pies for the winter, and until complete readiness it will reach when baking.
Banks sterilize before starting cooking. Covers boil. What amount to choose - calculate so to use at a time. For a large yeast cake, I have a 700 gram bank, the floor is enough for a quarreling, and for pies with apples liter will be just right.
- decompose the workpiece by banks, pour the syrup if it remains. Fill tight, ramming pieces of apples. Roll with tin lids or tighten with threaded lids. Covered plaid for a day, so much coolly cooled.
The billet from apples for pies for the winter in the pantry is stored, but make sure that the sunlight does not fall, otherwise it will quickly darken.
I am very advised to harvest apples for pies for the winter on this recipe! Savings in all respects - both time and money, and strength. You can not even imagine how convenient to have such jars in stock! In winter, you can cook any pastries, for example, bake a quick apple pie, it is amazingly delicious and very easily prepared. I hope that this interesting recipe for pie apples for cake will be useful to you, and you will be useful to them.
Delicious winter!
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In winter, especially during the holidays, almost every hostess begins to start all sorts of experiments regarding cooking. The preparation of apples for winter pies is very necessary to prepare a delicious and useful stuffing for home baking. There are many recipes for the preparation of such a filling of apples, which can be saved for a long time for the winter.
How to properly prepare filling from apples for pies for the winter
Saved for winter filling from fruits for pies Includes a large number vitamins and useful substances. In the end, you will delight your native desserts that will satisfy you and your relatives useful components in winter. And so that the vitamins in the workpiece are preserved as long as possible, the fruits need to be treated in advance with boiling water in advance.
Tips for cooking filling such:
Recipe for creating classic refueling for pies from apples for the winter
If you want to prepare soft and sweet varieties of apples for pies, then choose boiling recipes. From them remove the core and soda them. If you wish, you can use the kitchen combine with a lap for a large chip or a large grater.
Ground fruits need to be diluted with sugar, its amount is taken to the eye. Make sure that your filling of them is too sweet. Prepare the banks in advance and fill them with a mixture of fruits so that there is a gap of about 2 cm above. For sterilization, the cans are required about half an hour, then they are closed with covers and closed for the winter.
Such a preservation of apples for pies will have beautiful fruit smell. This mixture will be started not only to pies, but also home pies. In addition, it is possible to prepare compote from it.
Recipe Filling for Winter from Apples for Pies
Such a recipe is very simple, thanks to him you can quickly make a filling for pies or quarreling, which will keep the taste of fresh fruit. You can use apples regardless of their variety, but it is better to choose fruits of acid varieties. When cooking, they will be able to preserve the form.
For this recipe you will need kilogram of fruits and 200 grams of sugar. Cooking this:
- the basis for the filling of apples is prepared as in and in other recipes - remove the spoiled pieces of fruit and fruits, rinse the fruit and cut the core;
- cut the fruits to the size that is required to prepare your homemade baking. Then mix them with sugar and insist 40 minutes;
- when the mixture will highlight juice, you can heated it. Bring to a boil and decompose on banks, then wrap the lids.
Filling from apples for the winter for cooking pies is ready. It can be stored for a long time in a dark and cool place, for example, in the refrigerator.
Recipe for billets from boiling pies
In this recipe you need to use fruits of sweet and soft varieties, eg:
- penalty;
- saffron;
- white filling;
- mac;
- antonovka and others.
Fruits clean from seed and rubbed on a large grater. Or deserve them with a knife, but it will be longer. Then the apples sprinkle with sugar, everything is well mixed and detrimental to the banks to the banks, leaving about 2 cm from the top. Sterilish them half an hour, roll and wrap, let it cool. Additionally you can add cinnamonBut it is better to do it in winter directly during the cooking of pies or pies. Such an apple billet will have a strong fragrance, and possess all the qualities of fresh fruit.
Preparation of apples for the winter in the form of blanched polek
Such a recipe implies short-term processing of boiling water, which retains all the beneficial properties of fruits in contrast to a long cooking. In chopped form, they need to be poured boiling water and leave in this form for five minutes. After that, fruits are lowered into cold water until they are cool. Crushed fruits need to be decomposed on banks and pour boiling water, then sterilize them 15 minutes. Return the workpiece is optional, but be sure to keep it in a cool place.
In this form, the fruits can be used not only as a filling for pies, but also as an independent dessert.
Recipe for apple blanks for cake without sugar for winter
There are a large number of recipes for cooking blank for winter from apples without sugar. We will offer you one of them, in this recipe, make a blank from apples and lemon. You will need a kilogram of apples and half lemon.
Clean apples are cleansed from damage, remove seeds and cut by pieces. Then they are placed in a frying pan or pan, slightly watered with water and bring to a boil. Dry cutting needed in a slow cooker. You can additionally put a couple of tablespoons of sugar, although this recipe does not provide it. To give a filling of piquancy in apples, you can add ginger or cinnamon, also the juice of the meal of lemon. Boil on low heat for 10 minutes with constant stirring, while fruit does not soften. The cooking time depends on the variety of apples, so, the white pouring is sharp enough. And after 10 minutes, the apples are placed in pure containers, twisted tightly covers, wrapped and allowed to cool.
If you want the filling for pies from apples is even tastier, then you can take advantage of such advice:
You can still experiment with other berries, spices or fruit.
When cooking an apple filling for pies for the winter, you need to choose the ingredients so that it is kept for a long time and during the New Year holidays remained the same fragrant and tasty, as well as when rolling banks.
Apples for pies for the winter - the recipe is quite simple and practical. A wonderful filling for winter baking can be prepared even from the cheapest apples, any variety, the main thing is that they are ripe.
If you have a garden, you can collect fallen apples and put them in the "case". You can, for example, cook or make a blank for pies. Also worth stocking banks for storing the workpiece. They need to be sterilized, we also do with lids.
Apples for Pies for Winter Ingredients
- Apples are fresh any variety - as much as it is;
- Sugar sand - 2 tablespoons for every kilogram, sliced \u200b\u200bapples.
Apples for Pies for Winter Cooking
After the fruits are well washed and removed the core with the bones, cut them by quarters. If apples are not very good in appearance, then the peel can be removed from them. However, for the filling it is not so important. However, if you cook, you can leave the peel.
In the case when apples were too acidic, you can add more sugar, to your liking. Then the quantity cut the pieces of smaller, such a size, as usual use for pies, peep sugar and omit in the container in which you cook compote or jam. Sugar needs to add 2 tablespoons per kilogram of fruits. If the apples were too acidic - then more. Next, we give the workpiece to stand 5-6 hours (or night) to ensure the appearance of juice.
Capacity with the workpiece put on fire, waiting for boiling and cook 5 minutes, if apples without skin, and 7-8 minutes, when they are not cleaned. When the pieces of apples begin to brighten and acquire transparency, cooking finish. The finished product is distributed to the prepared in advance of the container, pour syrup and ride.
