Very soon, blanks from apples for the winter, for pies, jam, jams and marmalade will go. The berry season has departed, the fruit is moving from branches to houses, balconies, jars, cellars. Well, when there is an opportunity for a long time. You go down to the basement in winter, and there is an apple smell, your head is spinning, you will definitely grab a few juicy, ripe ones and then you inhale the aroma of the sun and summer for a long time, pressing a ruddy fruit to your cheek. Store-bought ones don’t smell like that and don’t splash juice, they are tasteless, some kind of cotton. Therefore, we try to keep it in all sorts of accessible and sometimes inaccessible ways. summer miracle, our homemade antonovka, white pours and peppins.

Apple blanks for the winter, the best recipes

Apple jam

Apple jam boiled in slices

Ingredients:

Apples 1 kg;

Sugar 1 kg.

Cooking:

My fruit, cut in half and cut out the core. Then we cut them into slices, as for drying. We put in a pan in layers, a layer of apple slices, a layer of sugar and so on. We cover the pan with a lid and leave to stand for a day so that the apples release their juice. Then we pour everything into a bowl for cooking, we do it carefully so that the slices do not break. Turn on the burner and bring to a boil.

Let it simmer on low heat for no more than 5 minutes. Then leave to cool completely. We put the cooled slices on the stove again and repeat the whole process, only it is necessary to boil for 10 minutes. Let the jam cool down again. For the third time, bring to a boil and boil for as long as necessary. 5 minutes is enough to make the jam an amber-light color. 30 minutes to get thick and dark.

Immediately lay out in sterile jars and store at home.

Quick jam "Apple spas"

Ingredients:

Apples 3 kg;

Sugar 2 kg;

Lemon 1/2 pieces.

Cooking:

Wash the fruit, cut out the middle and cut into 8 pieces. Pour in sugar and let it brew at a temperature of +18 degrees. Stir a few times to distribute the sugar evenly. After a day, put on fire, add lemon juice and boil for 7 to 10 minutes. The jam is ready, it remains to decompose into jars and lower it into the cellar.

Dessert apple jam

Ingredients:

Apples 1.5 kg;

Sugar 0.8 kg

Water 1/4 cup;

Cinnamon 1 stick.

Cooking:

Wash apples, peel and cut out the core. We cut small pieces, can be cubes. Pour out the water at the bottom of the pan and pour the chopped fruits, put the cinnamon there and pour 600 grams of sugar. We put on a strong fire. So cook for 5 minutes, stirring all the time, until the syrup appears. Then reduce the heat and cook for another three minutes.

Remove the jam from the heat and wait until it cools down. Then again put on a slow temperature, add the remaining sugar and cook until tender. After spreading in jars.

apples in syrup

Antonovka in sugar syrup

Ingredients:

Antonovka 3 pcs;

Sugar 150 gr;

Water 150 ml.

Cooking:

We prepare sugar syrup, for this we pour sugar into a saucepan and pour water, put on fire. While the syrup boils, wash the fruits and cut into 6 or 8 parts. We lower the slices into the boiled syrup and cover with a lid. We cook 10 minutes. We shift the hot apples into a sterile jar and pour the syrup on top. You can store it at home in a closet or in the refrigerator.

Jam from apples

Easy recipe for apple jam

Ingredients:

Sweet apples 2 kg;

Sugar 1.5 kg.

Cooking:

Wash the fruits, peel the skin and cores and cut into small pieces. We fill the pieces with two glasses of sugar and leave overnight to get the juice.

We put the pan with apples on the stove over medium heat, pour out the remaining sugar and let it boil. Then reduce the heat and cook for 10 minutes, not forgetting to stir so that the jam does not burn. Then we remove the jam from the fire, cover with a lid and send it to the oven for three hours. Sometimes you need to look under the lid and watch the jam.

Classic recipe for apple jam, preparation for pies

Ingredients:

Sour apples 2.5 kg;

Sugar 1.5 kg.

Cooking:

Apples are peeled and seeds are cut into slices and laid out on a baking sheet, put it in the oven, heated to 170 degrees, until they become soft. We take out the softened apple slices, crush them with a fork and rub through a sieve.

Put the mashed puree into a saucepan, add sugar and cook over high heat until tender, stirring constantly. When the jam darkens and lags behind the walls of the pan, then it is ready. We lay it out cooled in sterile jars.

Rapid apple jam

Ingredients:

Sweet apples 1 kg;

Water 1 glass;

Sugar 400 gr.

Cooking:

We clean the apples and take out the middle, cut into pieces, put in a saucepan. We put the pan on the fire, pour water and simmer for 20 minutes.

When the fruits are well softened, rub them into a puree. We put on a gentle fire and fall asleep sugar. Cook constantly stirring the jam so that it does not burn. Each variety takes its own time to thicken. When the jam is ready, let it cool and put it in jars.

pickled apples

Spicy Pickled Apples

Ingredients:

Apples 1 kg;

Sugar 0.6 kg;

Apple cider vinegar 3 cups;

Cinnamon 2 sticks;

Ginger 1 tbsp. a spoon;

Carnation 5 heads;

Cooking:

We select the smallest, strongest and ripe fruits, wash them well. Pour into a saucepan Apple vinegar and pour the sugar, put everything on the stove and heat until the sugar dissolves, put the apples in the same place.

Add all the spices to the pan and set to medium temperature, cook until the fruit is soft, you can check with a toothpick. After that, put the apples in sterile jars and pour the marinade up to the neck. Immediately roll up the lids and let cool. You can store pickled apples in the cellar or basement, in a month they will be ready.

Recipe for delicious pickled apples

Ingredients:

Wine vinegar 350 ml;

Water 300 ml;

Maple syrup 170 ml;

Spices cinnamon, star anise, cloves to taste;

Apples 1.5 kg.

Cooking:

Pour vinegar and water into the pan, put the spices, pour the syrup and let it simmer for about 5 minutes over low heat. Cut the fruits into circles, about a centimeter thick and put them in the marinade. We leave to cook until the apples become soft, then immediately put them in jars and pour the marinade to the top.

soaked apples

Soaked apples with honey

Ingredients:

Cherry, mint and currant leaves

Water 10 liters

Salt 150 gr

Rye flour 200 gr.

Cooking:

At the bottom of the tub or pan, lay out a layer of currant leaves, then 2 layers of apples, a layer of cherry leaves, 2 layers of apples, a layer of mint and a layer of apples on top. We put currant and mint leaves, twigs and cherry leaves on top and cover with a wooden circle, put a load on top.

We heat the water a little and dissolve all the ingredients in it, let it cool and pour it under oppression. It must be constantly under water. After a month and a half, the fruits will be ready. you need to keep them in a cool room.

Recipe for pickled apples with cabbage

Ingredients:

Apples medium 3 kg

Cabbage 2 fork

Carrot 3 pcs.

Salt 3 tbsp. spoons

Sugar 2 tbsp. spoons

Cooking:

Finely chop the cabbage, grate the carrots coarse grater, Mix everything and add sugar and salt. Rub the chopped vegetables with your hands until the juice stands out. Put a thin layer of cabbage on the bottom of the container, then fruit. Shift in such a way that the entire space is filled. The top layer should be from cabbage.

Tamp everything well and pour cabbage juice on top, cover cabbage leaves and put oppression. Let the container stand for two weeks at room temperature, then it must be lowered into the cellar.

Homemade apple juice for the winter

Instant Apple Juice

Ingredients:

Sugar at the rate of 1 tablespoon per liter jar.

Cooking:

My apples, sort out, cut off spoiled ones, cut out the middle and cut into pieces. Pass through a juicer and pour into a saucepan. We put the pot on slow fire and heat to rise the foam, remove it with a slotted spoon. (on this foam you can make dough for delicious shortcakes).

We distinguish juice in jars, on the bottom of which we pour sugar, if liter jars, then one tablespoon, if two-liter, then two. We cover with sterile lids and lower them up to the shoulders into a pot of boiling water. We sterilize for 10 and 20 minutes, respectively.

Apple-carrot juice

Ingredients:

Apples 10 kg

Carrot 2.5 kg

Cooking:

Peel apples and carrots and cut into pieces. Pass through a juicer. So that the foam does not get into the juice, we filter it through gauze folded four times. Now the juice should be allowed to boil for 10 minutes and immediately rolled up hot in sterile jars.

Homemade apple marshmallow

Pastila from apples with bananas

Ingredients:

Apples 300 gr

Bananas 1 pc.

Cooking:

Wash apples and cut out the middle, do not remove the peel. Peel the banana and cut into pieces. Blend everything in a blender until smooth.

We spread the resulting puree on greased vegetable oil pallets of the electric dryer and turn on for 12 hours. We take out the pallets, remove the finished marshmallow and roll it into tubes.

26.05.2017 12 525

Apple blanks for the winter - top 7 golden recipes!

Almost every housewife makes apple preparations for the winter, because these are not only dried or grated fruits, marmalade, jam and preserves, but delicious jam, compote, marshmallow and even cider! Simple recipes at home are not at all difficult to make, the main thing is to allocate free time and collect in the country delicious fruits! And the golden rules of experienced housewives will help you.

Blanks from apples for the winter - in the photo

Dried apples are a great way to harvest for the winter

Drying is the most popular way of harvesting apples for the winter. Best for drying
sweet and sour specimens with a small seed box are suitable. For dried apples
varieties such as Antonovka, Titovka, Aport, White filling are well suited.

Apples must be thoroughly washed and dried. If the fruits are purchased, it is better to cut the peel. Clean the surface from damage, remove the core;
Cut slices of the same thickness, approximately 5 mm, the shape does not matter. So that the fruits do not lose their appearance, it is better to prepare in small portions;
It is quite possible to avoid pulp oxidation in several ways. Dip the pieces in a solution of citric acid (3-4 g / 1 l). Boil in boiling water for five minutes or dip for 4-5 minutes in a special solution (1 teaspoon of salt per 1 liter of water).

dried apples- on the picture

Dry fruits in different ways:

Outdoors- for this, the prepared pieces are strung on a thread or spread on the surface, covered with gauze to avoid contact with insects, and turned over daily. A prerequisite for the method is dry and hot weather. In the sun, the product will reach readiness in 3-4 days, in the shade it will take about a week.
Drying in the oven- Relatively fast processing. It is necessary to place a baking sheet covered with parchment and lined with apple slices in an oven preheated to 80 degrees. After 30 minutes, reduce the temperature to 70 ° C and simmer for 5 hours. We turn the slices over, reduce the temperature to 50 ° C, cook for another 4 hours, not forgetting to turn the fruits over.
In the microwave (express method)- put the prepared pieces on a plate, dry in short segments for 30 seconds at a power of 200 watts. Each new entry, the slices are turned over. The whole process will take no more than 5 minutes.

These are the basic and simplest recipes for drying apples for the winter.

Apple juice - vitamins in liquid form

Apple juice is a storehouse of vitamins, especially in winter period. Skin, hair, nails will be immensely grateful for such top dressing, and adding apple juice to various lotions and masks will significantly accelerate the expected result. Freshly squeezed juice is an excellent drink, but the necessary varieties of apples for cooking are not always at hand. In this case, canned Apple juice.

The process of making apple juice at home - in the photo

Varieties are suitable for its manufacture - Grushovka, Anis, Titovka, Antonovka, etc., since the fruits of these trees are distinguished by juiciness and excellent taste. Fruit should not have signs of spoilage, the presence of worms, it is better to stop at sweet and sour, ripe, strong specimens.

Wash the fruits thoroughly, peel, seed box, cut into slices;
Pass the slices through a juicer. Pour the juice into the pan no more than 2/3 and bring to 95 degrees with constant stirring. If sour apples were used to make the drink, add sugar (100 g / 1 l or more, depending on the variety);
During the sterilization process, foam forms on the surface of the juice, which must be removed;
Pour the resulting product into pasteurized hot bottles, roll up with a boiled lid;
Turn the jars upside down, wrap them in a blanket and leave for several days to cool completely.

homemade apple juice - pictured

Note to the hostess: during sterilization, apple juice is concentrated, so it should be immediately diluted with water or juice from zucchini. The proportion is as follows - 1 glass of zucchini juice per 3 liters of apple juice. From this, the taste will become tender, and the product itself will receive additional bonuses in the form of vitamins.

Apple marmalade - a delicious treat for the whole family

Apples, water and sugar - that's all you need to create a healthy and delicious marmalade from apples, which can be used as a dessert and used as a filling in pastries. Apple marmalade does not flow, does not change shape and has such a dense consistency that you can cut out various figures from it.

apple marmalade at home - pictured

For 2 kg of fruit you will need 500 g of sugar and 1 liter of water. Peeled and seeded apples cut and boil until soft;
Add granulated sugar, simmer over low heat until the mass begins to lag behind the bottom;
Put the resulting mass on parchment, greased butter smooth the surface and leave to dry

To preserve sweetness for the winter, the mass is laid out on a baking sheet covered with parchment, dried in the oven at a temperature of 160 degrees to the desired consistency. Then the marmalade is cooled, cut and stored in jars in the refrigerator all winter.

Note to the hostess: for improvement palatability, water intended for cooking dessert can be boiled in advance by adding anise and cloves to it, strain the resulting infusion and use it to make sweets.

Cooking apple jam and sweet jam

Absolutely any variety can be used for apple jam, the main thing is that the fruit is not wormy, with intact skin, sweet, ripe and tough. If you prefer jam with sourness, unripe fruits are allowed. Before preparing the jam, the fruits are thoroughly washed, dried and cleaned of seeds. Do not remove the skin - so the slices do not fall apart. For the classic homemade dessert for the winter you will need - 2 kg of fruit, 1.5 kg of granulated sugar, a pinch of cinnamon.

homemade jam from apples - in the photo

Cut fruits into plates or slices, put in a basin, cover with sugar and leave overnight;
Boil the resulting mixture for 7-10 minutes, while the top layer is gently moved down so that it is well saturated with syrup. Remove foam;
Turn off and completely cool the mixture;
Repeat the process twice. At the last stage, add cinnamon;
Pour the finished dessert into prepared jars and roll up.

Note to the hostess: if a drop of syrup on a spoon does not spread and keeps its shape, the jam is ready.

Jam from apples is prepared in the same proportions as jam. The difference between jam and jam is that the first dessert should be with whole pieces of fruit, and the second dish should be boiled down to a thick, uniform mass. Therefore, if you want to cook a delicious jam, be sure to peel the apples and boil until tender. This is a simple recipe for harvesting apples for the winter, which can be used both independently (sweet for tea) and in the form various fillings for pies, rolls, buns.

Compote of apples and oranges for the winter

To get not only tasty, but beautiful compote of apples and oranges for the winter, it is better to take different varieties: red, green - will look great with orange orange. Due to the acid contained in the fruit, compote does not need additional sterilization. So, to prepare 3 liters of compote, you need:

compote of apples and oranges - in the photo
apple-orange compote - on the photo

Rinse and pit 5-7 apples, wash 1 orange thoroughly. Cut fruit into slices, arrange in jars;
Pour water into a saucepan and boil;
Pour the fruit with boiling water and leave for 10 minutes. Pour the liquid back into the saucepan, bring to a boil.
Pour 200 g of granulated sugar into a jar and pour fruit with boiling syrup;
Roll up cans, turn over, wrap, send to the shelf in a few days winter preparations.

Such a compote is stored for up to three years (provided that your family will not know about it!).

Apple pastille for adults and children

To prepare marshmallow at home, any fruit is suitable: small, large, broken, wormy - everything can be peeled and cut. Take 1 kg of peeled apples and cook liquid puree. To do this, put the fruits in a saucepan, add 200 ml of purified water and heat over low heat to a temperature of + 80 ° C.

Now you need to cool the apple mass a little, separate it from the water and rub it through a sieve, or use a juicer for this purpose. Pour the remaining water from the saucepan into the thick mashed mass, add sugar (100 g) and put it on fire again. Boil until the contents of the saucepan are reduced by half and become thick enough.

The mass should be spread out in a thin layer (1.5-2 cm) on pre-prepared baking sheets, greased with refined sunflower oil. Now apple pastille should be cooked in the oven at a temperature of +80 ° ... + 90 ° С for 3-5 hours. In this case, the door must be slightly ajar, otherwise the product will be cooked.

alternative oven open air can also serve, though then the cooking process itself will take several days. Checking whether the apple marshmallow is ready or not is simple - if the product does not stick to your hands, you can remove it. Pastila from apples at home is ready to eat!

Apple cider - a drink for connoisseurs

For classic apple cider, it is desirable to use sweet and sour fruits.

apple cider- on the picture

Remove the seed pod and run the apples through a large meat grinder. The cake should not be too small, this will facilitate the process of squeezing the juice;
Put the resulting mass in a jar, add sugar at the rate of 100-150 g per 1 kg of fruit. Cover the container with gauze and put it in a warm place;
After a few days, the cake will rise to the top. It should be filtered and squeezed;
Add sugar to the resulting drink at the rate of 100 g per liter. Cover with a lid with a tube to remove the formation of air into a jar of water;
Leave to ferment for 20 days, then drain with a siphon.

Bottle and enjoy on cold evenings savoring your winter apple preparations.

It is unlikely that you will immediately eat the harvested apple crop. Try to make blanks for the winter out of them - amber jam, tender jam, fragrant sauce or healthy chips.

Not all varieties of apples can be stored even before the onset of winter. That's why the best option- make apple stocks in advance. Recipes for delicious and simple blanks there are a lot of apples - jam, jams, jam, marmalade. And if there is no time to cook jam, apples can be frozen or dried. Check out our selection of the most simple recipes apple blanks and cook something tasty for the winter.

Apple jam

For jam, it is better to take sour apples, like Antonovka.

You will need : 1 kg of apples take 1 kg of sugar, 300 ml of water, 2 g of citric acid.

Cooking. Wash the apples, peel, cut into slices and put in a deep bowl with acidified citric acid water. This way the apples won't turn brown. After half an hour, drain the acidified water, put the apples in a saucepan, cover with clean water and cook over low heat, stirring, for 10-15 minutes, until they become soft. Pour in some more water if necessary. Remove apples from heat, add sugar and stir well to dissolve completely. Put the jam back on the fire, bring to a boil and cook for another 30 minutes. Ready jam Arrange in sterilized jars and roll up.

Homemade apple jam

Natural homemade apple jam is much tastier and healthier than store-bought jam.

You will need : apples and sugar to taste.

Cooking. To start, peel the apples, cut into slices and cook until soft. Then rub them through a sieve. Pour the resulting puree into a saucepan, add sugar (approximately 150 g per 1 cup of applesauce). Cook over low heat, stirring frequently, until the jam thickens. Spread the finished jam in clean jars, let it cool completely and close with plastic lids. Store your puree in the refrigerator.

apple filling for pies

You can make a magical “dressing” from apples, which in winter will be an excellent filling for pies and pies. With such a preparation, you will more often delight the household with fragrant pastries.

You will need : 4 cups peeled and chopped apples, 2 tbsp. lemon juice, 1/2 cup sugar, 3 tbsp. cornstarch, 1/4 tsp nutmeg, 1 tsp ground cinnamon, 1 glass of warm water.

Cooking. Place the apple slices in a bowl, add 3/4 cup water, lemon juice and stir. Stir in a saucepan corn starch and 1/4 cup water. Add cinnamon, sugar and nutmeg. Transfer the apples to the starch mass and cook over low heat until they become soft. Let cool and put into jars.

Pastila from apples

Homemade apple marshmallow is delicious and healthy dessert. For its preparation, it is better to use sour apples.

You will need : 4.5 kg of apples and 4 kg of sugar (less, to taste).

Cooking. First, bake the apples in the oven, simply spreading them on a baking sheet. Ready apples darkened and slightly cracked. Then wipe them through a sieve, remove the skin and core with seeds. Add sugar to the resulting puree and cook, stirring constantly, until medium thick. dense applesauce pour evenly into a deep baking sheet, put in the oven at 70 ° C and bake the marshmallow for about 12 hours. Cool the finished marshmallow well and cut into slices, sprinkle with powdered sugar.

pickled apples

Pickled apples - very gourmet dish. They are delicious not only on their own, but also as an addition to meat dishes.

You will need : 6 kg of large apples, 2.5 liters of water, 1 kg of sugar, 500 ml of 6% vinegar and spices (cloves, cinnamon, coriander).

Cooking. Wash the apples, remove the core with seeds and cut into slices. Put in cold salted water (at the rate of 10 g of salt per 1 liter of water) for half an hour. Then drain the salt water and immediately dip all the slices in boiling water for 2-3 minutes. Remove blanched apple slices from boiling water with a slotted spoon and cool. And make a marinade from this water: add sugar, pour in vinegar and stir well so that the sugar grains dissolve. Put in prepared jars, then put apple slices, pour the marinade, cover the jars with lids, sterilize for half an hour and roll up.

frozen apples

If you don't have time to process apples in season, you can freeze them and use them later, for pies, smoothies or sauces.

You will need: apples, water and salt.

Cooking. So that the apples do not lose their pleasant color, they need to be held in salt water. For 4 glasses of water, take 1 tbsp. salt and stir well until dissolved. You need to take enough water to completely cover the apples with it. So, peel the apples, remove the core and cut into slices. Put everything in a deep container with salt water and leave it for half an hour. Then drain the water, let the remnants drain, spread the apples on plastic bags. Don't forget to label your packages! Freeze. Use as needed after defrosting apples.

Spicy apple sauce

This sauce can be added to desserts, served with pancakes or pancakes. All you need to make it is apples and cinnamon.

You will need : 9 medium apples, 1/2 cup water, 1/2 tsp. cinnamon. Optionally, you can add a pinch of nutmeg or other spices.

Cooking. Peel the apples, cut the core, cut into cubes and put in a slow cooker (or slow cooker), add spices. Boil for 2-4 hours, depending on the power and the selected program. Then beat the apples with a blender until a smooth smooth consistency. Store in refrigerator.

apple chips

it great option healthy snack for kids.

You will need: 4 apples, 1-2 tsp ground cinnamon, 1-2 tsp sugar (optional).

Cooking. Preheat oven to 100°C. Cut the apples into thin slices, put in a deep bowl, sprinkle with cinnamon, sugar and mix gently.
Cover the baking sheet parchment paper and spread the apples on it in one layer. Bake for 2-3 hours until the chips are dry. Let them cool completely and store in an airtight container.

Cook everything from apples that your imagination allows, and share your culinary inventions on our forum and social networks.

You will need:

Jam

To prepare it, we need the following ingredients:

Sugar 1 kg
Apples 1-1.5 kg
Water 2 tbsp.
Lemon acid 3 g

Thoroughly wash the apples, remove the seeds and cut the peeled fruit into 8 large slices.
We mix a kilogram of sugar with water and cook the syrup. When it boils, quickly lower each slice into a saucepan, stir and simmer over low heat for 10 minutes.
The prepared mass must be removed from the fire. We wrap the pan and leave for 5.5-6 hours. Cook again for 10 minutes and remove. After 6 hours, repeat the procedure.
At the end of the last cooking, we throw citric acid in mashed potatoes and mix.
Let's move on to sterilization. and start canning. We lay out the hot mass, cover with lids and wrap.
After it cools down, transfer to a cold or cool room.

Jam

A wonderful filling for pies, pancakes or charlottes, inexpensive and easy to prepare. You will need:

Apples 3 kg
Sugar 0.5 kg
Vanilla sugar taste

We peel the apples. Remove bones and core. Cut into several small pieces. We fall asleep with sugar, cover and leave to soak for 8-10 hours in a cool place.
If you do everything right and leave the fruits in the specified conditions, they should release the juice. Stir and cook over medium heat for 10-12 minutes. Remove and let cool.
After 6-8 hours, put it on fire again. We boil.
In the morning, the mass should boil for 15 minutes over low heat. Let her cool down.
After 6 hours, boil the jam in last time. It is important that the juice evaporates.
We sterilize jars.
The resulting workpiece is laid out in half-liter containers.
Turn them over and let cool.

No wonder apple jam is considered the best stuffing for the winter. It's easy to make. You can even cook in a slow cooker. The advantage is that it is suitable for any dish and does not spread. You can make compote out of it, children food, unusual sweet pies and jellies.

Juice

This product saturates the body with vitamins A, B, C, raises vitality, improves immunity and prolongs life. Thanks to fructose, the working capacity of the heart increases and stress is relieved.

We wash and clean apples. Put in juicer.
Strain the liquid through cheesecloth.
Pour the juice into a saucepan, put on a slow fire.
Add sugar (if desired).
Stir, remove the foam.
Cook for 3 minutes.
Pour into jars, roll up, turn over and leave to cool.

Storage is possible in jars in a cool dark place. Following this recipe, you can also make pear juice.

soaked apples

Any kind will do. Since not everyone has barrels, we can use plastic bottles. Also storage is possible in banks.

Apples 4-5 kg
Cabbage 2 head.
Carrots 5 pcs.
Sugar to taste
Salt to taste

We chop carrots and cabbage as for salads or borscht. Add a tablespoon of sugar and the same amount of salt. Grind and mix with your hands to separate the liquid.
We spread the resulting mixture on the bottom of the bottle or jar. Then cover the layer with apples (whole). Again we make a new layer of vegetables. And so on until filling.
Pour boiled water, sugar and salt into a bowl where chopped vegetables remain. We mix. We fill the bottles. Fruit should be covered with water. So they will not be crispy and will be able to soak.
We wrap and store in a room or in the kitchen for 2 weeks. Then we move to the basement.

Pickled

For this product we need:

"Paradise" apples 1 kg
Water 2 l
Vinegar 3 tbsp
Cinnamon 15 g
Cloves 10-15 g
Sugar 750 ml

We sort and wash the apples. We select only the best for our blanks. We boil water.
We lower the fruit for a couple of minutes in boiling water and quickly pull it out. We cool them down.
Prepare a pour of 3 tablespoons of vinegar, dried cinnamon and cloves (to taste) and add 750 ml of sugar.
We fill the jars, pour and pasteurize over low heat for up to 30 minutes.

Compote

Juices from a juicer you can not store for a long time in fresh, it takes a lot of time to roll into banks. And it takes a few minutes to cook compote. The benefit is that flavored drink can be made even from one apple.

Cherry with apples

Ingredients:

Apples 1-2 kg
Water 1.5 l
Cherries 1 tbsp.
Sugar 5-10 tablespoons

Cut apples into pieces. Pour in water and bring to a boil. Add a glass of frozen berries. Cook over low heat for 10-15 minutes. Add sugar (to taste). Compote will turn out sweet and sour with a unique smell.

Cold compote

apple jam 2 tbsp
Water 1 l
Mint leaves 4-6 pcs.
Orange 1 pc.

This option is also called "lazy". 2 tablespoons of jam (you can use not only apple) pour chilled boiled water. Add mint leaves, ice and/or orange slices. Consume cold.

In a slow cooker

Apples 1 kg
Water 1 l
Sugar to taste

The best way to preserve apples for the winter, especially in urban areas, is harvesting for the winter. Apples are the most common fruit in our gardens. Therefore, there are also a lot of recipes for winter preparations with apples.
Preparations for the winter from apples include soaked apples and fruits in syrup, preserves, compotes, jams, marmalade and even candied fruits. We have collected in one article the most interesting, tasty and simple preparations.

First, we suggest you look at the photo recipes the best blanks from apples for the winter, which we have on the site:

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Recipes for blanks for the winter from apples

To prepare this blank, apples, a liter of water and three hundred grams of sugar are taken. This recipe involves minimal processing of apples. Since the fruits will be harvested in one piece, they must be well selected and washed. Apples are laid out in jars and poured with boiling water. sugar syrup. To make syrup, put water on fire and melt sugar in it. Jars of apples and syrup are covered with lids and stand for three minutes. After that, pour the syrup back into the pan and bring to a boil again. Then pour apples again and repeat the whole process. After the third time, when the boiled syrup is again poured into jars, they must be closed with hot lids and turned upside down. Such blanks from apples at home can be used to make jams and marmalades, as fillings for pies.

Preparations for the winter from apples: White filling perfect for cooking delicious jam. summer apples, to which this variety belongs, is very tender. Thanks to this structure, when making jam, there is no need to boil the fruit for a long time. To prepare 500 ml of jam, you need a kilogram of apples, half a glass of water and a glass of sugar. Peel the apples from the skin and core, cut into thick slices. Add water to a saucepan and cook the apples over medium heat until they are slightly soft. When the apples are soft, add sugar and cook for another minute. Now you can pour apples into hot sterilized jars and order. Turn over for ten minutes, then put in a cold place for storage. Apple jam for the winter - great dessert which will always be at hand.

Preparations for the winter from apples: Antonovka is also very well suited for making jam. The result is a delicate product with a pleasant amber color. For harvesting, you will need three kilograms of antonovka, two tablespoons of salt, four teaspoons of soda and three kilograms of sugar. Dissolve salt in two liters of water, and soda in the other two liters. Wash apples, peel and cut into slices. First, dip the fruit in a salt solution, and then in a soda solution. Then rinse in clean water, drain excess liquid and cover the apples with sugar. Leave for four hours. After the time has elapsed, put the fruit on the fire and cook for forty minutes after boiling. Gently stir the jam and remove the foam as it appears. Pour hot jam into sterilized jars, roll up.

Some recipes for apple blanks for the winter with a photo encourage you to prepare a seam for just such a recipe. It's very original and incredible delicious preparation. To prepare it, you will need apples, cherry leaves, ten liters of water, 600 grams of honey, 400 grams of sugar and three tablespoons of salt.

For pickled apples according to this recipe is very good. suitable variety Antonovka, but you can take fruit of almost any variety. Apples must be picked ripe and beautiful, washed. Cover the bottom of the soaking container with leaves and lay out apples. The container must be completely filled with fruits. Bring water to a boil, add sugar and salt. Boil until dissolved, then cool the solution and add honey. Allow the sweet solution to cool completely. Put a container with apples in a cold place and pour in a sweet solution. Cover and make oppression. soaked apples can be eaten after forty days.

To prepare a liter jar of compote in accordance with this recipe, you should take eight apples, half a glass of sugar and one and a half glasses of water. Wash and cut apples. Dip the prepared fruits for thirty minutes in cold water with citric acid (a gram of citric acid is taken per liter of water). Take the apples out of the water and let them drain. Put fruit for 15 minutes on water bath. Lay the warmed apples in jars and pour over the boiling filling. Sterilize for 15 minutes, then roll up compote and wrap.

Jam is an alternative to sweet jam. This preparation differs in structure, also jam, as a rule, is sweeter. To make jam, you will need a kilogram of apples, 800 grams of sugar, a glass of water and cinnamon to taste. Dissolve a glass of sugar in a saucepan with a glass of water. Cut apples into small pieces and dip in syrup. Cook over medium heat. As the sugar dissolves, it must be added. When all the sugar is gone, remove the pan from the heat and let cool. After that, put on fire again, bring to a boil and cook until tender, adding cinnamon. Mix the jam very well so that the mass is as homogeneous as possible. Leave to cool completely, then roll up. Store in a cold place.

To harvest apples in this way, 200 grams of sugar is taken per kilogram of fruit. From this amount of ingredients, you can roll up a liter jar. Enough to make one pie in the winter. Apples must be peeled and cut into cubes, covered with sugar and left to give juice to the fruits. The minimum time is two hours, but you can leave the apples all night. Put the pan with apples on the stove and wait until it boils. As soon as the apples begin to boil, transfer them to sterile jars to the top and roll them up.

You can make apple jam very quickly and tasty in a slow cooker. To do this, peel the apples and cut into slices. Mix apples (one kilogram) with sugar (one kilogram), citric acid (juice of half a lemon), add a quarter cup of water. Transfer everything to the slow cooker and cook on the “quenching” mode for an hour. Bring to a boil with the lid open. After cooking, pour everything into a bowl and grind with a blender to a puree state. Cook again for about an hour in a slow cooker on the "quenching" mode. Arrange in pre-prepared jars and roll up the jam.

All preparations for the winter from apples, no matter what recipe you choose, will be welcome dishes on the table. Compote, jam or jam, apples and winter will give vitamins and nutrients.