How to seal apple compote for the winter. Step-by-step recipes for making apple compote for the winter

Not a single store-bought drinking product can compare with a drink made with your own hands from natural products. Apple compote from fresh apples for the winter it will remind you of summer, quench your thirst, and also saturate your body with the beneficial substances preserved in it.

How to prepare apple compote for the winter? It's very simple if you have it on hand necessary products, the main ones being apples, as well as time, and, of course, desire. We present to your attention a recipe that will allow you, without much effort and without spending a lot of time, to prepare delicious and at the same time healthy drink. Just like, it will surely appeal to both your family members and unexpectedly arriving guests.

Before you start preparing apple compote for the winter, read the recommendations and advice from experienced housewives, using which you will prepare the best delicious drink. It will certainly appeal to both adults and kids. So:

For compote, apples of sweet and sour varieties are ideal, which will give the drink a rich taste;
the fruits must be undamaged, not overripe, but not green either, because overripe apples will boil during the cooking process and give the drink a cloudy appearance, while unripe apples will not give the compote a rich taste;
prepare before starting the process glass containers for compote - jars, thoroughly washed and sterilized (to do this, pour boiling water over them or place them in the oven for a while);
prepare the fruit by washing and removing the skin (if it is not rough, you can leave the skin);
small apples can be rolled whole, and if you have large fruits, then cut them, remove the core and cut into large slices;
place the chopped apple slices in cold water, acidifying or salting it (it’s not worth keeping apples in water longer, since all the valuable substances they contain will end up in the water, and a minimal amount will remain in the fruits themselves).

If you prepare apple compote by adding fruits with seeds (plum, cherry or apricot) to apples, remember that the shelf life of such drinks is no more than a year. If you are making preparations for a longer shelf life, be sure to remove the seeds from the fruit.

Drink recipe

Preparing apple compote for the winter according to this recipe will give you the opportunity to make a drink that will retain its delicate aroma until winter. In the same way, you can make preparations from other berries and fruits, as well as prepare assorted dishes, adding oranges, pears, plums and other favorite summer gifts of nature to apples.

If the taste and aroma of apple compote prepared according to this recipe does not seem rich enough to you, you can add vanilla sugar, cinnamon or mint sprigs, which will give it an unforgettable smell and amazing taste.

The amount of ingredients in the recipe is based on one liter of water. If you will use larger jars, calculate required quantity ingredients will not be difficult for you at all. So, we need:

medium-sized apples - 4-5 pieces (if you like a richer taste of compote, as well as fruits from it, you can use more apples);
sugar in the amount of 200 grams;
water - 1 liter.

Cooking instructions:

We prepare the apples: to do this, wash them, remove the tail and center and cut them into slices.
Boil the specified amount of water in a saucepan.
Pour the sugar in there and keep the mixture on the fire for several minutes until the sugar is completely dissolved.
Into the boiling sugar syrup Place the apple slices and boil them for a couple of minutes.
Using a slotted spoon, transfer the apple pieces into the prepared jars.
Boil the water and sugar again and pour the syrup into the jars, filling them to the top.
We roll up the jars with prepared metal lids (it is not necessary to turn over and wrap the jars with compote prepared according to this recipe).

That's it, the amazingly delicious drink is ready! Since the compote is quite concentrated, before serving it can be diluted with chilled water and served with cookies or homemade pies.

Another recipe for you:

Now you know how to cook apple compote from fresh apples for the winter. Bon appetit and have a good time with your family and friends!

In the cold season, when there is such a shortage of vitamins, you really want to treat yourself to something tasty and fruity. Supermarket shelves are simply flooded with various juices, fruit drinks and other drinks, but there is nothing better than homemade compote. Today we have prepared several delicious recipes compote for the winter from apples in a 3-liter jar. The advantages of homemade compote are obvious. Firstly, such a drink will not contain preservatives. The main ingredients are only fruits, sugar, water and sometimes various natural spices like mint or cloves. Secondly, you yourself create the future taste; you can make the drink sweeter, add sourness or subtle notes of other fruits or berries. Thirdly, compote apples will always come in handy; they can be eaten as a snack with a drink, or can be used as a filling for various baked goods.

Useful tips

The secret of a delicious drink lies in many things that are worth paying attention to before you start rolling. The taste of the compote largely depends on how attentive the hostess was and followed the written advice.

The choice of fruit is a fundamental factor. To get the most delicious compote When choosing apples for the winter, you should choose apples of sweet and sour varieties. Ripeness must be perfect; unripe fruits have a flat taste and aroma; overripe ones will fall apart and lose their shape during rolling.

Apples can be any size, but you should give preference to medium-sized fruits, without external defects. It is also worth noting that apples different varieties Do not mix them together and put them in separate jars.

The fruits must be thoroughly washed, the inside removed and divided into equal-sized slices. The skin should be peeled if it is very rough; varieties with thin skin do not need this procedure.

Small apples can be placed in a jar and rolled up whole.

Sliced apples are placed in slightly salty or sour water. It should be cold, this will protect the apples from darkening, but do not keep them for more than 30 minutes, otherwise everything will useful material will go into the water.

Before putting them into jars, the apples are doused with boiling water; to do this, pour them over for 5-6 minutes. The water after this procedure is used to create syrup.

The jars must have a whole neck and be carefully processed before rolling.

Before rolling, the lids should be sterilized along with the steamed jars. If you sterilize them in the oven, the lids must be sterilized separately.

RECIPES OF COMPOTES FOR THE WINTER:

RECIPE WITH STERILIZATION

The easiest way to prepare apple compote for the winter in a 3-liter jar is to take

Ingredients:

Apples 1/3 jar;

200 grams of sugar.

These ingredients are enough for exactly one compote, that is, a 3-liter jar; if there are more jars, then multiply the ingredients by the number of jars.

Recipe:

To begin with, all bottles must be thoroughly washed with detergent, then rinsed thoroughly and after drying, proceed to sterilization. The jars are sterilized by steaming or in the oven at a temperature of about 100 degrees.

The second stage is preparing the apples. Before you start separating the fruit, you need to prepare acidic water at the rate of 1 liter of cold water per 3 grams citric acid. Now cut the apples into equal slices, cut out the core and put everything in water.

When there are enough apples to fill all the jars, you can start packaging. Prepare boiling water at the rate of 2.7 liters/jar. When the water has boiled, transfer the apples from the sour water to a sterilized jar and immediately pour boiling water over them. We carry out this procedure for each jar. Important! Apples do not last more than 5 minutes in boiling water, so if you have not finished pouring the water, and the first jars have been standing for quite a long time, then it is better to drain the water from them in advance.

The jars filled with boiling water sit for 5 to 7 minutes, then the water is poured into a common container. The boiling water with which we blanched the apples will now turn into syrup; for this we put 200 grams of sugar in each jar. After our syrup boils, you can pour it and cover the compote with lids.

After rolling, the compote should be wrapped in warm clothes and left until it cools.

CONCENTRATED COMPOTE

Ingredients:

3 liters of water;

1/3 can of apples;

400 grams of sugar.

Recipe:

The difference between this compote is that only those with a real sweet tooth can drink it straight from the jar; for others, it will be enough to dilute the drink with plain water in 1:1 proportions and enjoy the sweet apple compote. This choice is for housewives who are cramped for space; not every apartment has room for several dozen bottles rolled up. This recipe for apple compote for a 3-liter jar for the winter will allow you to get 5 liters of a delicious drink from one jar.

First, we disinfect the jars and set them aside to dry, covering them with lids. Then, put the water on gas and after boiling, add sugar. Stir thoroughly until the crystals dissolve completely. Add peeled apples to the resulting syrup and cook for up to 3 minutes.

Remove the apples from the syrup with a slotted spoon and carefully transfer them into jars. Bring the remaining syrup to a boil again and pour into jars. Roll up the lids.

APPLES AND BLACKCURRANTS

For those who find the recipe for apple compote for the winter simple, we offer this version of the drink. To the delicious apples we will add such a popular berry as currants; it is not for nothing that they grow in literally every private yard and in almost any country house, and the price for this berry on the market is quite affordable.

Ingredients:

400 grams of currants;

700 grams of apples;

300 grams of sugar;

Purified water.

Recipe:

There will be one difference from other recipes - you will have to spend time sorting out the currants. You will only need to leave the berries themselves and get rid of the dried inflorescence and part of the stem. The next steps are universal.

Sterilize the dishes for rolling;

Peel the apples and divide equally between all containers;

Pour boiling water for a couple of minutes;

We boil the water drained from the cans again, after adding sugar to it;

Pour the resulting syrup into jars for the last time;

Screw the lids on with a machine;

We put all the bottles upside down, cover them with rags and leave them for a day.

Currants in compote will give the drink a bright, red color, and flavor combinations Almost every resident of our country knows apples and currants.

APPLES AND MINT

Perhaps this recipe may seem a little unusual, but the resulting compote of apples for the winter for a 3-liter jar with mint is beyond praise. It is sweet, aromatic, and refreshing; such a drink will give you strength and vigor. All you need to do is add a few sprigs of mint. For a 3-liter jar, 3 medium-sized mint sprigs will be enough. It is preferable to choose sweet and sour apples, approximately 500 - 800 grams, 300 grams of sugar. The rolling technology is absolutely identical to the previous methods. Pay attention to the water, it must be good, otherwise your compote will turn out less tasty.

COMPOTE FROM WHITE FILLING

White filling is a variety of apples that is rightfully considered one of the most delicious. Such apples do not stay in anyone’s home, and a vase of juicy fruit left behind can suddenly become empty. Unfortunately, in winter it is impossible to get a single fruit of this variety, so we offer a recipe for apple compote White filling for the winter in a 3 liter jar.

Ingredients:

10 pieces of apples (but not more than 1/3 of a jar);

250 – 300 grams of sugar;

Purified water

Recipe:

We will try to roll up these apples whole in order to preserve the taste as much as possible. To do this, we select ripe fruits, without external defects, the size should be medium, that is, the apple should be slightly larger than the neck of the jar. The fruits themselves should be washed thoroughly without damaging the skin.

If you are unable to find fruit without defects or of a suitable size, then you should cut the apples into slices, removing the core and rotten areas. It is worth remembering that this variety does not like long contact with air; it quickly turns black and becomes unattractive in appearance, so we put all the cut slices in acidic water.

Roll up the apples in the following order:

We sterilize jars;

Boil water;

Divide the fruit into jars;

Pouring boiling water over fruit;

Drain the water and prepare syrup from it;

Pour the syrup into jars;

Roll up the lids.

COMPOTE OF APPLES FOR THE WINTER IN A 3-LITER JAR WITHOUT STERILIZATION

Every housewife has encountered the problem of “losing” bottles during sterilization, this is not surprising, because spoiled jars are often eliminated in this way. However, sterilization is also a very long process, so to save time we present a recipe for apple compote without sterilization.

Ingredients:

1 kilogram of apples;

Purified water;

250 grams of sugar

Recipe:

We prepare the jars; to do this, just wash and dry them thoroughly. naturally or using paper towels.

We clean the apples, cut them into equal slices and immediately place them in salty water so that they do not turn black.

We pack our apples into jars and fill each one with clean water up to the neck. Then pour all the water from the cans into one container, bring to a boil, add sugar and keep on fire for another 5 minutes.

Fill our jars with syrup and cover with lids, let stand for about 3-5 minutes.

Pour our syrup into one pan again, add about 200 ml of water and 50 grams of sugar and bring to a boil again.

Fill our jars with boiling syrup again and let it sit for another couple of minutes, then pour everything back into the pan.

Boil the syrup for the last time, fill the jars to the very top, roll up the lids and place in warm clothes for 24 hours.

Apple compote for the winter in a 3-liter jar without sterilization is ready. If you follow the recipe, you don’t have to worry about blown lids or sour drinks.

The most common and accessible fruit for canning are apples. They can be bought at any time of the year. They have excellent shelf life, so the housewife has no problems storing them if she cannot start harvesting fruits in the near future.

In addition to these advantages, they have a lot useful properties. They are rich in vitamins C, B1, B2, B6, E, as well as microelements necessary for health: potassium, calcium, sodium, zinc, phosphorus, iodine, iron, manganese, magnesium.

Apples are pickled, dried, frozen. They are used to make jam, marmalade and compote.

Subtleties of cooking

Almost any variety of apples are suitable for compotes. But it is better to use Aport, Lemon, Antonovka, Pepin saffron, Boyken.
For compote for the winter you only need to take ripe apples. Compote made from unripe fruits will not have a very pleasant taste. Overripe fruits may become boiled during sterilization, and the compote itself will turn out cloudy.
They should also not be wrinkled or soft. Wormy apples are not suitable for canning for the winter.
For compote, they can be used whole, cut in half or wide slices.
If the peel is not too hard, the apples are not peeled. Otherwise, the skin must be removed. Be sure to cut out the seed chambers.
Before storing in jars, apples are blanched. To prevent them from being overcooked, they should not be processed in boiling water. The liquid should be heated only to 85-90°. Then the apples need to be quickly cooled by immersing them in cold water.
The more acidic the fruit, the less minutes it takes to sterilize it.
To prevent cut apples from darkening, they can be immersed in cold salted water for 15-20 minutes (put 10 g of salt per 1 liter of water).

Apple compote for the winter: a classic recipe

Ingredients for two 1 liter jars:

apples – 1 kg;
sugar – 300 g;
water – 1 l.

Cooking method

Select ripe apples with soft skin without dents or wormholes. Wash thoroughly.
Prepare the jars. Sterilize them in boiling water or bake them in the oven. Wash the lids and boil for 5 minutes.
Pour water into an enamel pan and bring to a boil. Reduce the heat so that the surface of the water only ripples slightly.
Cut the apples in half and remove the core. Cut into wide slices.
Place the chopped apples in hot water and blanch for 7 minutes.
Then transfer them to a colander and under running water. cold water Cool quickly. Do not pour water out from under them. You will need it to make syrup.
Place the apples in jars, filling them up to their shoulders.
Add sugar according to the norm in the water in which the fruits were blanched. Boil the syrup.
Fill the jars with prepared apples to the top with boiling syrup. Cover with lids.
Place in a wide saucepan with hot water. Sterilize liter jars 18-20 minutes, half-liter - 12-15 minutes.
Seal tightly with boiled lids. Turn it upside down. Cover with a blanket and cool as is.

Compote of apples and lemon

apples – 3 kg;
sugar – 500 g;
citric acid – 1.5 g;
water – 2.5 l;
lemon – 1 pc.

Cooking method

Sort through the apples. Wash well in cold water. Cut them open and remove the core. Cut into slices.
Place them in acidified water.
IN enamel pan make syrup from water and sugar.
Place apples in sterile jars. Add sliced lemon.
Pour boiling syrup over.
Place the jars in a wide saucepan and cover with sterile lids. Sterilize liter jars for 25 minutes, half-liter jars for 20 minutes.
Then seal the jars with sterile lids and turn them upside down. Cool.

Compote of apples with lemon and spices for the winter

Ingredients for six 1 liter jars:

apples – 3 kg;
sugar – 600 g;
cinnamon - to taste;
cloves – 2 buds;
water – 2.5 l;
lemon – 1 pc.

Cooking method

Peel ripe hard apples. Cut in half, remove the core.
Cut into slices. Rinse in cold water. Immediately place in a saucepan of boiling water. Blanch for 5 minutes.
Drain the apples in a colander. Place in sterile jars. Add washed lemon, cut into slices.
Add sugar as required to the water in which the apples were heated. Boil the syrup by adding cinnamon and cloves. Strain.
Fill apple jars with it.
Seal and sterilize for 20 minutes if the jars are liter. A half-liter container can be sterilized for 10-15 minutes.
Turn the jars with the finished compote upside down and leave them to cool as is.

Apple compote with wine

Ingredients (for 10 liter jars):

apples – 7 kg;
cinnamon – 3 sticks or to taste;
cloves - 20 buds;
lemon peels from 1 lemon;
sugar – 800 g;
water – 4 l;
Riesling wine – 2 tbsp.

Cooking method

Wash firm ripe apples well. Remove the core. Cut into slices or quarters. Fill with cold water.
Pour enough water into the pan and add sugar. Boil the syrup.
Dip the apples into it. Add cloves and cinnamon. When boiling barely noticeable, blanch for 5-10 minutes.
Drain the apples in a colander. Divide into jars.
Boil the syrup with lemon peels and wine.
Pour it over the apples.
Place the jars in a wide pan of water and sterilize for 15-20 minutes. Seal the jars tightly with sterile lids.
Cool upside down.

Apple compote for the winter without sterilization

Ingredients for two 1 liter jars:

apples – 1 kg;
water – 1 l;
sugar – 200 g.

Cooking method

Prepare sterilized jars and lids in advance.
Wash ripe hard apples. Cut in half, remove the core. Cut into slices.
Place in jars, filling them up to their shoulders.
Pour boiling water over it. Cover with lids and leave for 15 minutes. During this time, the apples will warm up, and the liquid, on the contrary, will cool down.
Close the jar with a lid with holes. Pour the water through it into the pan. Add sugar as required. Boil the syrup.
Pour hot syrup over the apples until it slightly overflows. This will push the air out of the can.
Seal immediately with a lid.
Turn the jar over and cover with a blanket. Leave in this position until completely cooled.

Assorted compote of apples, apricots and raspberries without sterilization

Ingredients (for 1 three-liter jar):

apples – 5 pcs.;
apricots – 8 pcs.;
raspberries – 200 g;
sugar – 300 g;
water – 2 l.

Cooking method

Wash the apples. Cut in half, remove the core.
Wash the apricots. Cut into two halves, remove the seeds.
Place the raspberries in a colander and wash by immersing them several times in a bowl of water. Remove the sepals.
Sterilize the jar and lid.
Place fruits and berries in a jar. Pour boiling water over it. Leave for 15 minutes, covering with a lid.
Pour the cooled water into the pan through the lid with holes. Add sugar as required. Boil the syrup.
Pour this syrup over the fruit until the liquid overflows. Seal with lids immediately.
Turn the jars upside down. Wrap yourself in a blanket. In this state they will be pasteurized for 24 hours. When the compote has cooled, return the jars to their normal position.

Note to the hostess

To add flavor, cherries, raspberries, currants and other berries are added to the compote. They are placed in jars at the same time as blanched apples. You can add cloves, cinnamon, lemon and even wine to apple compote.
If the compote is prepared without sterilization, the berries and fruits are placed together with apples and prepared according to the recipe described above.

Fruits and berries

Description

Compote from chopped apples for the winter– amazing fruit drink, which is very easy to prepare with your own hands without sterilization, if you use the technological instructions below with step by step photos. With its help, you will stock up for the winter with exactly the homemade drink that is winter time this year will definitely delight you with its divine and natural taste. Moreover, apple compote prepared according to this photo recipe will also reward you in winter canned fruit. This is because we propose to prepare not just a tasty drink for the winter, but also apples, cut into slices, which are subsequently canned along with it.

The main secret of making apple compote at home is the variety of apples chosen for this. Of course, using this simple recipe with photos, you can preserve absolutely any type of fruit in this way. However, the correctly selected type of such fruits will still have a positive effect on the preservation we offer. Because in our case, it is better to use the apple variety that has only juicy sweet and sour fruits.

So, let's move on to canning chopped apple compote for the winter!

Ingredients

Steps

To prepare apple compote at home, it is recommended to use those apples that were collected in your own orchard. Only homemade fruits have real aroma and taste, which cannot be said about store-bought fruits.

After the apples have been picked, they need to be washed very well. Advice! If fruits were selected to create this preservation different varieties, then it is better to package them in separate containers, so that subsequently each preparation will be prepared from one type of apple.

Then the prepared apple slices must be placed tightly in sterile jars, after which they must be poured with boiling water. When all the jars are filled, they will need to be covered with lids for ten minutes so that the water in them is properly saturated with the fruit. Afterwards, the infused water will need to be drained from the jars into one common pan.

Granulated sugar must be added to the liquid that was drained from the jars into a saucepan in order to subsequently cook sweet syrup for fruits from it. The syrup should be kept on the stove until it boils for several minutes. Next, you should fill the jars with boiled sweet water. apple slices, and then seal them tightly with lids.

Closed blanks must be turned upside down, after which they must be placed in a convenient place under a warm blanket until they cool.

After one day, the cooled drink can be transferred to the rest of your winter supplies. That's all! Fruit compote made from chopped apples is already ready to delight you in winter, all you have to do is wait for the onset of this cold period of the year. Have a delicious winter!

No matter how wide the variety of apple juices and nectars is presented in stores, it is better than homemade apple compote for the winter- can not found! at home guarantees the absence of flavors, dyes and preservatives in drinks, and promises only pure benefit and natural taste of products.

In the recipes offered to your attention below, for winter harvesting For apple compotes, fairly concentrated syrups are used (20-40%), so immediately before drinking, it is advisable to dilute the drinks with boiled cold water to your own taste. And apples from compotes are an excellent filling for baking, and generally incredibly delicious!

Before you start canning apple compote according to specific recipes, you need to remember some rules that must be followed when clogging compotes. Then all your drinks – and not only those made from apples – will turn out excellent.

1) On “Apple compote for the winter” recipes Apples of sweet and sour varieties with dense pulp, slightly unripe, but plump, are more suitable. Hard, unripe and unflavoured fruits result in corresponding drinks. And overripe fruits can simply boil during heat treatment and lose their shape.

2) For compote, large apples are selected, without spoilage or visible damage; sorted by variety so that each variety is in a separate jar.

3) Before processing, apples are thoroughly washed, peeled and cored at individual discretion, and the pulp is cut into small slices. When peeling and cutting apples, it is very convenient to use a special cutter, which can divide the fruit into 8 parts at a time and simultaneously remove the rough core.

4) The delicate peel of apples does not need to be peeled. Apples that are too small for compote are used whole.

5) Sliced apples are placed in cold, acidified or salted water. The fruits are kept in water for about half an hour. With longer aging, beneficial substances and vitamins pass from the fruits into the water.

6) Before putting apples in jars, the fruits must be blanched (but not necessarily) for 5-7 minutes and then dipped in cold water. After blanching, the apples in the jars will no longer darken or “shrink” in volume. There is no need to pour out the water after blanching; it will be used to prepare the syrup.

7) Jars for preserving apple compote are washed well, calcined for steam bath or scalded with boiling water and dried. They can be sterilized in the oven or in boiling water.

8) Jars filled with apples (up to the shoulders) are filled with hot syrup. Then the containers are covered with lids and placed for pasteurization for 15 minutes (for half-liter jars) or 20-25 minutes (for 2-3 liter jars). By the way, you can do without sterilization; but in this case, the apples are poured with hot syrup, kept in it for 3-5 minutes, after which the syrup is drained, brought to a boil and the jars are filled with it again. This procedure must be repeated 1-2 more times and roll up the jars with sterilized lids.