The fall pleases with a harvest of apples which not only can be put on storage, but also to prepare from them many tasty preparations for the winter. A variety of recipes allows to add different fruit and spices that gives to tinned apple desserts refined and unusual taste.
Dried apples
For drying use not only the good fruit but also damaged, the spoiled apples, any form and a grade. It is possible to dry in the special dryer, in the open air and in an oven. The last way helps to keep more vitamins.
On 1 kg of apples it is required: 1 l of water and 1 tablespoon of salt, as a result turns out about 180 g of dried fruit.
Preparation:
- Carefully to wash up and rub off apples a towel.
- Cut in half, take out stones and cut thin half rings.
- That apples didn't darken, they should be lowered in salt solution for 5-10 minutes (1 tablespoons of salt part in 1 l of water).
- Then to cast away on a colander and to lay out on a towel that excess moisture was absorbed.
- Lay out half rings on the baking tray laid by parchment paper in one layer.
- Heat an oven to 90-100 degrees and put a baking tray for 4-5 hours.
- Periodically it is worth looking in an oven not to allow darkening of fruit.
- Store ready dried fruits in glasswares or a cotton sack.
Apple jam with a lemon and orange
On 1 kg of apples it is required: granulated sugar of 1 kg, orange and a lemon of the average size on 1 piece.
Preparation:
- Wash up fruit in flowing water.
- Cut apples small pieces.
- Lemon and orange to clean and pass via the meat grinder.
- On a water bath to put capacity with a lemon and orange, to add sugar. Mix, hold to full sugar remelting, then remove from a water bath.
- Add apples to mix and cook 30-40 minutes on slow fire.
- To wash up banks and covers, to sterilize banks 10-15 minutes, to boil covers.
- Fill in ready jam in banks and roll up.
- Turn before full cooling.
- Store in the dark place at the room temperature.
Juice from apples and pears (with pulp)
For 3 l of juice it is required: on 3.5 kg of apples and pears.
Preparation:
- Wash up, cut fruit in half and pass via the juice extractor.
- To put a pan with juice on fire, to bring to the boil and to cook 5 minutes, without forgetting to scum from above.
- Juice is filled in in the sterilized banks and at once rolled up.
- Overturn and warm. As soon as banks cool down, to put to the cool place.
- Before the use to shake up.
Apple sauce to meat
On 3 large sweet-sour apples it is required: garlic 3 cloves, water of 300-350 ml, khmeli suneli of 1 tsp, salt, pepper bitter, parsley to taste.
Preparation:
- Wash up, peel, cut apples segments and fill in with water.
- Cook to softness of 10-15 minutes.
- Grind through a sieve. To add grated garlic, khmeli suneli, pepper and salt to puree.
- The blender carefully to stir and put on slow fire. Cook 5-10 minutes.
- Pour in small sterile banks and close screw covers.
- Store in the fridge.
Apple confiture
On 1 kg of apples it is required: sugar of 500 g, a lemon of ½ pieces, water of 220-250 ml, vanilla sugar of 15 g, nut of muscat ground 5 g, pectin 1 bag, cinnamon to taste.
Preparation:
- Peel apples from sunflower seeds and cut pieces.
- From a lemon to squeeze out juice and to rind.
- Add 1 tablespoons of lemon juice and a dried peel to apples, to fill in with water on 2/3 and to put on fire.
- After boiling to cook 20-25 minutes, having covered.
- Take out a dried peel and the blender to make apples puree.
- To add spices and pectin to puree, to bring to the boil. Enter sugar, without forgetting to disturb, cook 5 more minutes.
- In sterile banks to shift ready confiture and to roll up.
- Wrap up before full cooling.