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Sweet apple compote


Ingredients for making sweet apple compote

Ingredients for Sweet Apple Compote:

  1. Apples of early sweet varieties 1 kilogram.

To prepare the syrup, we need:

  1. Sugar sand 200 grams per 1 liter of water (about 1500 kg).
  2. Citric acid 1 tablespoon.
  • Main IngredientsApple
  • Serving 4-6
  • World Cuisine

Inventory:

A large saucepan for making syrup, A saucepan wide for pasteurization, a Colander, a Bowl, a metal grill and such a pan that the lattice is conveniently placed on top of it or a small saucepan so that the jar passes through the neck, but lingers on the "shoulders", Banks for rolling 1 , 5-2 liters, Sponge for washing, Dishwashing liquid or soda, Rolled metal lids, Sealing key, Kitchen towel, Peeler, Kitchen stove

Making sweet apple compote:

Step 1: prepare the syrup.

We start cooking a little traditionally - with syrup. The fact is that delicate sweet apples need to be minimally subjected to heat treatment, so we will fill them with already cooled syrup. Since the exact amount of syrup needed in this situation is almost impossible to calculate, you need to do it with a margin. On average, a two-liter jar takes about 250 grams of applestherefore, we should get about four cans at the exit. Cooking 8 liters syrup. Add sugar at a rate of 2 to boiling water00 grams per 1 liter of water. On 8 liters one and a half kilograms will be enough. Stir well until the sugar is completely dissolved, let it boil for a couple of minutes and remove from heat. The syrup must be completely cooled, at least to room temperature.

Step 2: wash and sterilize the jars and lids.

While our syrup is cooling, you can do the most laborious stage of preservation - the preparation of cans. We take intact banks, we are especially attentive to the very edge of the neck - there should not be any chips on it. Banks are washed either with soapy water (with the addition of dishwashing liquid) or soda. Then we wash several times under running water. We give the banks a little drain, while we ourselves are preparing a device for sterilization. You can use a large pot and a metal grill on it or a saucepan of small diameter. You can put several cans on the wire rack at a time, but I like the option of a small saucepan more because of its stability. So, pour about 1/3. bring to a boil and reduce the heat so that the water is slightly but constantly boiling. Set the jar on a wire rack or pan with its neck down. In the latter case, the jar should not come in contact with water. Hold the jar for a couple of minutes, carefully remove with a towel or tacks, and set aside. We carry out the sterilization procedure with all banks. After all the jars are sterilized, throw the lids into the pot with water, let it boil a few minutes and turn it off. We leave covers in water.

Step 3: wash, peel and cut apples.

When all the preparations are finished, go to the apples. In a bowl we make a solution of citric acid. We wash the apples themselves, cut them in half, remove the core and the stalk. Leave the peel. Cut the apples into cubes or cubes and drop them into a bowl with an acidified solution. When our syrup has cooled down and the banks have dried, we throw the apples in a colander and sprinkle them over the banks. Each jar should be about a quarter full of apples. Pour apples in jars to the top with cold syrup, cover with sterilized lids and leave to insist in a cool place 5-6 hours. This method avoids blanching, and as a result does not turn delicate apples into gruel. The remaining syrup is not poured - if the apples absorb the syrup, you will need to top up to the edge.

Step 4: pasteurize and roll compote from sweet apples.

After the compote is infused, we proceed to the final stage. Pour up to half of cold water into a wide pot, put a doubled-up kitchen towel on the bottom. We install our cans with compote, the water should reach at least the middle of the cans. If you need a second run, then the water will need to be changed again to cold. Put the pan on the fire and heat to 80 degrees. This is the pasteurization temperature. We keep compote at this temperature 20 minutes. Gently remove it with a tack or towel and place it on a flat, hard surface. Immediately take the key and roll the lid. Turn the jar upside down - not a drop of air should enter inside. Repeat the procedure with all the banks.

Step 5: serve sweet fruit compote.

Before hiding cans with compotes for long-term storage, they must be properly cooled. To do this, select a place without drafts, install freshly rolled cans upside down, and cover with a blanket. In this form, banks will slowly cool down for about two days. When they have completely cooled down, they can be turned over and rearranged in a cool dark place where the compote will remain until spring. When you want a piece of fragrant vitamin summer, just open a jar of compote, strain it through a strainer and enjoy. The sweetness and concentration of compote can always be corrected with cold boiled water or syrup. Enjoy your meal!

Recipe Tips:

- - so that the apples do not darken on the slices, pour them with a weak solution of citric acid in the proportion: 1 teaspoon per 2 liters of water.

- - the blanching process, as well as any other heat treatment, leads to softening of fruits and berries. Therefore, if you want to maintain the shape of apples, it is better to avoid it and replace it with cold infusion.

- - for additional stability and to reduce the likelihood of cracking the cans from high temperature, put a doubled kitchen towel on the bottom of the container, in which the cans with stewed fruit will be sterilized or pasteurized.