Bakery 

Do I need to put citric acid compotes. What can replace citric acid in creams, dough and preservation

Homemade drinks, non-alcoholic and not only: lemonade, punch, granita. Step by step recipes

Oven casserole recipes: with apples and apricots

Sweet ideas for february 14: stuffed tartlets and cookies financier
... Let stand for at least 1 hour. Then roll out the dough on a work surface. Cut out the circles in the shape of the tartlets, grease the molds with oil and place the dough in them. Bake empty tartlets with baking paper and flour or dry beans for about 20 minutes. Let the tartlets cool. Prepare the cream: wash the lemons well, squeeze the juice and grate the zest. Then mix the sugar, eggs, lemon juice and zest. Cook over low heat, stirring vigorously. When the mixture thickens, add 50 g butter cut into cubes. Mix well. Pour the cream into tartlets. Cookies financier This name stuck to the old French recipe biscuit when it started ...

My grandmother was discharged after a stroke with discharge, there is a large number of drugs for each specialist. Who can help figure it out? It would be ideal to schedule the appointment for three times: morning ...., lunch ...., evening .... what pills and in what dose and how many more to take a month or a week and what drugs to replace with what? I will send an extract with recommendations to the pillow.

Mint - 3-4 sprigs of lavender - 2-3 sprigs Option 2: with coffee and cinnamon 100 ml espresso cinnamon - 1 tsp. Option 3: juice and zest of half a lemon with bergamot strong tea with bergamot - 120 ml Purée the peeled apricots with a blender. Add to apricot puree Orange juice... Then follow one of the cooking options. Boil the syrup by adding lemon juice, sugar, mint leaves, cherries and lavender sprigs to the water. Cook over low heat for 5 minutes. Prepare a strong espresso, add cinnamon and dissolve sugar in it. Prepare tea with bergamot, still hot ...

Family recipes. Blog of user Tillotam on 7ya.ru

Today I was again struck by food :) Forgive me for the night again :) I remembered about family recipes, probably a little national. The first thing that came to mind was chicken soup with dumplings. In Russia, they are probably called dumplings. In an almost cooked chicken soup instead of noodles, a thick, stretchy dough is put on a spoon (flour, egg, salt, soda-vinegar and extra water). These funny clouds float quickly and triple in size. There is always a lot of greenery in the soup. Interestingly, the husband and ...

A few unusual additions will add new flavors to the familiar strawberry flavor. And if you are not a strawberry lover and usually do not make preparations for the winter, cook delicious Strawberry jam or jelly as a gift and provide the jar with a beautiful label: handmade appreciated more and more. Strawberry jam with ginger and chili You will need: 2 kg of strawberries, 50 g of ginger, 1 small red chili, 2 kg ...

How to make lemon chicken marinade

May is the beginning of picnics in the forest and on the grass. My already grown children once had one favorite game: "Travel to a distant country" (that's exactly what they said). In fact, the country where the guys and I went for a picnic was not so far away - a large meadow 40 minutes walk from our dacha. But we were getting ready very seriously - like on a real trip. We went with backpacks and certainly took food, a portable grill and coals with us. In this forest glade, we were preparing a big Sunday lunch ...

Discussion

Really very delicious recipes, although initially I was not very good at making fried paneer with fried eggs until I changed the pan. I bought a VARI Litta frying pan with a non-stick coating, after which the scrambled eggs stopped burning and the dish turned out like in the picture. My family absolutely loves this recipe. Thank you for posting, with the right frying pan you can handle any challenge.

Desserts with raspberries, rhubarb, apricots - making dough and filling
... Refrigerate for 20 minutes. Preheat oven to 190 ° C. Prick the bottom of the dough base and bake blind for 20 minutes. Remove the bean paper and bake for another 5 minutes; let cool. Increase the oven temperature to 200 ° C. Place the cream on the dough base and smooth with a spoon. Line the 12 apricot halves with the cut down, slightly overlapping, with the nicest half in the center. Cut the remaining halves in half and stand vertically around the center half, like flower petals. Bake for 20 minutes. Meanwhile, pour 80 ml of water into a small saucepan, add sugar and heat until dissolved. Bring to a boil and cook for 5 minutes, until frosting is obtained. When the tart is ready, transfer it to the wire rack ...

Girls, preparing apricots for making jam. According to the recipe, add 0.5 tsp. citric acid. I only have lemon juice. Maybe someone knows - how much lemon juice 0.5 tsp will replace. this acid? I read on the internet that you can replace it, but I can't find the proportion. Thanks in advance to everyone who can help!

Discussion

Typically, lemon juice is added to taste when making jam.
1 lemon = 4g citric acid. (tsp with a slide = 8g).
Try it better to have a pleasant sour taste. It seems to me that one lemon is a bit too much, although they also come in different sizes, maybe a small one will be just right;)

lemons, after all, are also all of different acidity, and apricots are not all equally sweet)
I would do it to taste, but if apricots with sourness, so generally without additional. acid.

Can we drink freshly brewed compote from apricots, peaches and other summer fruits? or also nizya ???

You can add a little chopped fruit if desired. You need to eat this miracle with a spoon and a straw, closing your eyes with pleasure. Basil drink In common people it is also called "cornflower compote". But this does not make it less tasty! For 3 liters of water, take 2 bunches of basil, 1 tbsp of sugar and the juice of 1 lemon. Fill the grass cold water, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious pink-colored drink. Cherry juice One of the oldest drinks in Russia, mentioned in "Domostroy". The difference between fruit drink and compote is that with ...
... Pour cold water over the grass, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious pink-colored drink. Cherry juice One of the oldest drinks in Russia, mentioned in "Domostroy". The difference between fruit drinks and compote is that first the juice is squeezed out of the berries and only after that the pulp is boiled in water with the addition of sugar, and then the strained broth is combined with the fresh juice obtained at the beginning. Cherry juice is unique in its composition - it is an excellent multivitamin drink that lowers blood cholesterol levels. Tea mushroom If this wonderful mushroom, which looks like a jellyfish, has not yet taken root in your kitchen, then it's time to start breeding it. Pour it with strong sweetened ...

Mixed juices should not be given to toddlers until you are sure that the child takes each component well in isolation. If you are allergic to multifruit juice, you will not be able to understand what exactly triggered it. On the other hand, children are more likely to drink vegetable juices if mixed with fruit. Some juices lack acid, others have too much of it, and together they can provide a healthy and harmonious drink. In any case, there are no more or less useful juices. And they are all much healthier than soda. Misconception 5: fi, nectar! Many parents consider nectars and fruit drinks to be "fake" juices. And in vain. It's just that it's easy to squeeze juice from some fruits and berries, it's more difficult from others, and from others ...

Discussion

I just looked through the article. All juices are harmful, there is nothing natural in them. And you don't have to look at the packages and stuff juices from 4 months! We started giving juices at the age of 11 months, up to one and a half years, my daughter drank 400-500 ml a day. Then the immunologist said that juices contain a lot of sugar and salts, which is very harmful to the kidneys. It began to be strongly diluted with water, and completely stopped giving. I prepare compote from dried fruits and frozen berries, sometimes I just dilute my jam with water. A friend's son began to complain that it was painful to write. I drank juices and compote, they didn't give me water. The doctor said that it is necessary to drink water without fail, juices cause urolithiasis. And our daughter, a year after the appearance, all the upper teeth in plaque-caries, 2o1 tooth almost collapsed. At the same time, she does not eat any sweets and does not know. Only compote. He doesn't drink water either. Now I will also wean off compote, although I always sweeten a little. recently read that Apple juice causes diabetes mellitus. The season of fresh berries and fruits will begin soon, it is better to give them to the baby. We have given all the berries since the year. My daughter really liked it, even the strawberries. There was no allergy.

I believe that juice should be given to a child as rarely as possible, well, for a change, you can buy a package once a month. For a year now, I have given my eldest son mostly compote from dried fruits, sometimes I cook from frozen berries (currants, cherries), my son loves compotes very much, and besides, they are healthier than juices and much cheaper (1 kg of dried fruit costs like 1 liter of juice, and 1 kg of dried fruit is enough for 4 times 6 liters of compote, so count it). I also try to give compote to my youngest son more often. I also have a question: what is the difference between juices for adult children and juices for children under one year old?

I really need a recipe for an apricot compote. It is advisable without boiling the syrup, and so poured and poured + sugar, but so that it is not cloying and so that it does not deteriorate. Help, huh?

Discussion

First, a little general philosophy.
The more sugar, the more guaranteed the jar will not explode, but the sweeter, of course.
If sugar is to your taste, then there is a high probability that the jar will not stand up in the heat, it becomes cloudy, rips off the lid, etc.

There is a generally accepted technology, which consists in pouring berries or fruits 2 times with water for 10-15 minutes. And only then with syrup - i.e. in water, let it boil with sugar and directly from the fire into a jar.
But I came to the trail. technologies (I do not like to drain hot cans):

washed fruits (apricots, for example) are poured into a 3-liter jar. From 1/3 to 1/2 of its volume.

Then in a saucepan I boil 1 liter of water, pour 1 half liter jar of sugar into it. When it boils with sugar, I thump apricots there and bring to a boil, and boil for 1-2 minutes on very low heat.

And then I return it with a ladle to a sterile 3-liter jar. If it is NOT full, then add boiling water from the kettle. Be sure to top up under the lid. I seal it with sterile paint. And leave it upside down until it cools.

I cooked a compote from frozen berries and the devil pulled me to put a couple of three slices of broomsticks there (so that I could contact her again) and the result smells like compote divinely - strawberries and the taste is impossibly bitter ...: (((I already tried to dilute and add sugar - it’s impossible to drink ... you don’t have to go to the toilet? Maybe there are ways to neutralize this terrible bitterness? Save help.

Discussion

my husband pounced on the compote and said that it was quite tasty and you can drink ... Oh, how ... so the toilet didn't get any vitamins :))) My jaw dropped ...

No way - in grapefruit and pamela, all the bitterness is concentrated in the membranes.
If you carefully cut the triangles of the pulp, which are visible in the equatorial section, without touching the walls, and then separate the "meat" with a spoon, then you will greatly change the attitude towards the pamela! :)
And with a bitter compote - perhaps in a cocktail with gin?

Good day! Perhaps my question will seem trivial :), so I apologize in advance. Teach you how to make cool drinks at home. Something like lemonade. Thank you in advance:)

Discussion

Orange drink "Orange"

4 oranges, 3 lemons, 500 g sugar, 2.5-3 liters of water, food ice. hot water cut oranges and 1 lemon into thin slices (including the peel), cover with sugar and put in a cold place for several hours.
Squeeze the juice out of the rest of the lemons. Before serving, put ice, oranges and sugar in a glass jug, pour in lemon juice and chilled soda water. To improve the taste, you can add apricot juice or apricot compote syrup.

cold black or green tea with lemon

Many thanks to all who answered !!! You helped me a lot :)

If it turns out that not, open the can, sterilize again and roll up with a new lid. And finally, storage of canned food. Jams, compotes and marinades can be stored for a long time at 0-20 ° C in a dry, dark place. If the cans are in the basement, it is better to grease the metal lids with technical oil so that they do not rust. Compotes and marinades in glass jars cannot be kept in the cold - the glass can burst, and the quality of the compotes will significantly decrease; the jam will be sugared. Canned food cannot be stored at high temperatures - above 30 ° C, as well as in the light - vitamins are lost. Finished salted and fermented foods are stored at 0-5 ° C - under these conditions, microbiological processes almost completely stop. Recipe collection Pickled feta cheese Pickled eggplant Pickled squash with apples and lemon ...


So. I put about a third of the berries in a jar (standard, not sterilized, just washed), fill it with water and transfer everything into a saucepan (along with fruits). There is also 1 half liter jar of sugar. Boil to boil for 3-4 minutes, and again in a jar, this time sterile, small ladle. Tighten immediately and, turning the lid upside down, leave to cool.

I close it like this: my berries, my cans, I sterilize. We throw berries into the jars (cherries, apricots - all the same, I make all compotes using the same technology :)). I throw in an incomplete can, about a third of the berries. I fill it with boiling water, let it cool a little, pour this water (infused), again into a bucket and boil it with sugar. And pour this syrup and roll it up.
By the way, I personally take apricots that are not very ripe, but stronger, you can even take greens. Then they do not fall apart, but strong whole berries are obtained, which in winter are eaten as a dessert.

In the 19th century, it turned out that kvass really has bactericidal properties - cholera vibrios and typhoid sticks die in it after 20 minutes. Domestic producers are briskly setting up the industrial production of kvass. But citric acid supplements food colors, aspartame and sorbic or benzoic acids turn it into an ordinary carbonated drink, slightly reminiscent in taste (and even then not always) bread kvass... The real one classic kvass made from water, sugar, leavened wort and yeast. Juices O useful properties fruit and vegetable juices need not be told. Let's just say that tomato, cherry, plum, cherry plum and dogwood are the best to quench your thirst ...
... The result was a drink containing a little bit of alcohol and a lot of organic acids (they mostly quench your thirst). Modern fruit drinks ( industrial production) are prepared on the basis of unfermented berry juices or water extracts, so they do not contain alcohol. Compotes To be precise, compote is not a drink, but a sweet one. dessert dishes, since the most valuable thing in it is not liquid, but berries or fruits. In general, the word "compote" entered our speech relatively recently; before that, everyone's favorite drink was called brew. Gogol, in his notes to Dead Souls, explained that the broth is boiled fruits and berries sweetened with honey or raisins. The thirst-quenching ability of the compote is rather low - due to the fact that it contains more sugar than organic acid ...


Calorie content: Not specified
Cooking time: Not indicated

Strawberry compote is the simplest and quick way prepare delicious drink from this berry for the winter. There is different variants preparation: with sterilization, without it, with two or three times filling, with the addition of citrus fruits, mint, various berries and fruits. Each of these recipes has its advantages, and if the strawberry harvest is large, then you can make one or two jars and the next year choose those that you like more than others. And if the harvest failed, and you do not want to experiment, then use a simple proven recipe, prepare strawberry compote for the winter with citric acid... In this case, it acts both as a preservative and as a flavoring additive, imparting refreshing notes to the sweet.

Ingredients per one liter can:

- strawberries - 200 gr;
- sugar - 0.5 cups;
- citric acid - on the tip of a teaspoon;
- water for filling - how much is required.

Recipe with photo step by step:




In principle, any berries are suitable for compote, but if you want it to be bright, rich in color, then choose strawberries of dark, ruby ​​varieties. It is advisable to take ripe berries, without spoiled areas and damage. Fill the strawberries with cold water for about five minutes, then rinse them under running water and cut off the tails.





Put the prepared berries in jars. Containers for compote can be taken both liter and three liters. Be sure to wash with hot water and detergent (best with soda), boil the lids.





Fill cans with boiling water from a kettle or boil water for pouring in a saucepan of a suitable size. Cover with a boiled lid and leave alone for 20-30 minutes.





Pour the cooled water back into the pan. Cover the jar with strawberries, put the water on high heat.







Add sugar. You can make the compote more concentrated by adding more sugar and diluting it in winter. boiled water to the desired concentration.





Add citric acid, literally a pinch to one liter jar (or on the tip of a teaspoon). A jar with a capacity of three liters of lemons will need about a quarter of a teaspoon. This one turns out to be no less tasty.





Stirring, cook the syrup after boiling for two to three minutes, until the crystals of sugar and citric acid dissolve. Pour boiling liquid into jars of strawberries, twist and leave to cool upside down.





We rearrange the cooled strawberry compote for storage in a basement or a dark pantry, away from the bright sun (in the light it becomes faded, and the berries acquire a grayish tint). Strawberry compote must be aged for several weeks, let it brew, gain color and taste. Successful blanks!

Finally, summer has come, and the first thing it will give us is juicy, ripe, fragrant strawberries. I would like to enjoy its taste a little longer, but, unfortunately, the strawberry time is short. Therefore, we will tell you how to close strawberry compote for the winter in several ways so that this berry will pamper you. all year round reminiscent of hot summer days.

Classic recipe

This method of preservation is suitable for any berries, but strawberries are especially juicy and retain their taste. The recipe is very simple, and for sure many of our readers know it from their mothers and grandmothers.

For such a compote, you will need the following ingredients (per 1 three-liter jar):

  • water - 2.5 liters;
  • strawberries - 600-800 grams;
  • sugar - 1 glass.

Wash the jars very thoroughly and sterilize them. This is done this way: water is collected in a small saucepan or deep bowl and put on fire. When the water comes to a boil, place a special support on the pan. It can be easily replaced with two flat boards placed parallel to each other at a short distance. A jar is installed on them upside down so that steam freely penetrates the neck.

Choose strawberries carefully for compote

At the same time, the rolling lids are placed on the bottom of the pan. They should also be sterilized. The whole process will take about 10 minutes. The can will be covered from the inside with condensate, which, having concentrated, will begin to flow in streams along the walls. At this point, you can withdraw the bank.

While sterilization is in progress, rinse the strawberries and remove the tails. Place the berries in jars about 1/5 to 1/6 of the volume. The more berries there are in the jar, the richer the compote will be.

Pour boiling water into the jars (carefully so that the glass does not crack), and leave for 10-15 minutes. After that, close the neck with a special lid with holes and drain the water into a saucepan. Add sugar, about 1 cup for each jar. You can add 1.5 cups to make the compote sweeter.

Bring the compote to a boil so that all the sugar dissolves, pour the berries in the jars with it, and roll them up with lids.

Please note: modern seamers are a very handy device. In order to properly roll cans with their help, strictly follow the manufacturer's instructions, because each model has its own characteristics.

Turn the rolled jars upside down, place them on a flat surface and leave for 1-2 hours. After that, lower them to the basement or put them in another cool, warm place.

What do you need in cooking?

Sugar-free compote is a dietary product

This recipe for compote from garden strawberries will cost less and will suit those who suffer from diabetes or watch their figure. In this case, the berries do not need to be measured in kilograms, they need to be put in as much as will fit in the jar. Therefore, the dishes and lids must be prepared with a margin.

Banks must be sterilized before canning.

  1. Rinse the strawberries, remove the sepals and inspect them carefully. Only undamaged, whole berries are useful for canning.
  2. Spread the strawberries out on a clean, dry towel. When it dries, put it in jars, previously sterilized or scalded with boiling water.
  3. Pour boiling water into jars with berries, cover with pre-boiled lids. Take a saucepan, place a wooden grate or a cloth folded several times on its bottom and place the jars on top. Thus, they will not slip and come into contact with the pan.
  4. Pour water into a saucepan so that it reaches the hangers of the jars. Bring to a boil over medium heat and sterilize for a few minutes. Take out without sliding the covers and roll up.
  5. Cool the jars. To do this, dip them in warm water, and gradually add cold water until the jars are completely cool. Then turn the cans upside down and check for leaks. If everything is in order, take the compote to a cool, dark place.

It is better to close such compote in smaller jars. Thus, the sterilization time will be about 10 minutes for half-liter cans, and about 12 minutes for liter cans.

Citric acid recipe

In this recipe, citric acid acts as a natural preservative, so sterilization is not required.

You will need the following products (based on a three-liter jar):

  • 400 grams of strawberries;
  • 300 grams of sugar;
  • 1 teaspoon of citric acid.

For such a compote, berries need to be prepared in a special way. First, the strawberries must be fully ripe, but firm and not damaged. Secondly, all berries, even small ones, need to be cut in half, and very large specimens - into 4 parts.

Citric acid will give the compote a rich color

Prepare sugar syrup... Boil 2.8 liters of water in a saucepan, add sugar, boil for 5-7 minutes. Meanwhile, pour the prepared berries into sterilized jars. Add citric acid there.

Place the jar of berries on a metal surface so that the glass does not burst from boiling water. First, pour 200-300 ml of syrup, cover the jar with a lid and wait a couple of minutes. The container will warm up, and you can no longer be afraid of cracks. Then pour in the remaining syrup.

Roll up the jar, turn it over and wrap it in a thick cloth. An old jacket, bedspread, warm blanket are suitable for this. The compote must be cooled very slowly so that the berries have time to soak in the syrup and citric acid.

After the compote has completely cooled down (this may take a couple of days), send the jars to a cool, dark place where they can be stored until spring.

Citric acid will help the drink acquire and maintain a bright, rich color and light sourness. And if you want to give the compote lightness and a touch of freshness, be sure to add a sprig of mint to the berries - ordinary or pepper.

Compotes - assorted: combine strawberries with various berries and fruits

Strawberries are not only delicious, but also useful berry, and it is these qualities that we want to preserve for the winter. They can even be increased by canning strawberries paired with other fruits. For example, the strawberry-apple platter is very popular, you can often find it on store shelves. This combination is very harmonious, good for health and will surely please the kids.

Based on a three-liter jar, you will need:

  • strawberries - 1 glass;
  • apples - 3 pieces;
  • granulated sugar - 1.5 cups.

Apples of any kind are suitable for such a compote. Rinse them thoroughly, peel, remove seeds, cut into wedges.

Put the berries in sterilized jars, pour boiling water over, pour into a saucepan after 10 minutes. Add sugar, chopped apples, simmer for 7 minutes. Transfer to a jar, roll up, turn over and wrap for 3 days.

Try making strawberries and oranges compote. You will need:

  • 5 kg of strawberries;
  • 1 liter of water;
  • 400 g sugar;
  • 2 oranges;
  • 4 g citric acid.

Boil water, add sugar, and cook. Stir thoroughly until the sand is completely dissolved. Peel the strawberries, wash the oranges and cut into slices. Put everything in a saucepan, pour hot syrup. Add citric acid and cook for 20 minutes. Pour into jars, roll up and leave to cool.

For an assorted compote, in addition to strawberries, many berries and fruits are suitable

Assorted strawberries, raspberries and strawberries are also very tasty and healthy. For 3 liters of water, take 3 glasses of berries, 1 glass of sugar, a teaspoon of citric acid. Sort out and peel the berries, pour over boiling water, let the water drain. Pour water into a saucepan, add sugar, boil for 5 minutes, add citric acid.

Place the berries in another saucepan, cover with hot (about 60 degrees) syrup, close the lid and let it brew for 15 minutes. Boil, pour into jars, roll up.

Video about cooking strawberry compote for the winter

Such an easy-to-prepare strawberry compote on winter evenings will remind you of summer. This drink can also be placed on festive table, and served with breakfast, lunch or dinner. Share your recipes with us in the comments. Bon Appetit and comfort for your home!

The apple compote in cans is simply amazing!

He does not stand next to the drink that is brewed in a saucepan.

Summer aroma, unique taste, army of vitamins.

It's time to take care of a drink for the winter!

Apple compote for the winter - general principles of preparation

Apples are placed in jars, either sliced ​​or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is prepared from whole apples, then small fruits are chosen, and ranetki are often used. The second main ingredient in the preparation is sugar.

What can be added to compote:

Other fruits;

Spices;

The zest is fresh or dry.

Compotes are prepared with and without sterilization. In the second case, the double pouring method is most often used, citric acid is often added. In any case, it is important to maintain the sterility of the workpiece. The dishes are processed over steam or in any other way. For tight sealing, a special key or screw caps are used, if the neck of the can fits.

Pieces of apple compote for the winter (with citric acid)

The recipe for the simplest apple compote for the winter. This drink is always obtained, it is great all winter, even with room temperature, but does not require sterilization. Compote with other fruits and berries is prepared according to the same principle. Calculation of products for one three-liter jar.

Ingredients

0.5-0.7 kg of apples;

250 g sugar;

1 tsp citric acid.

Preparation

1. Immediately put water on the stove to boil, all you need is about 2.5 liters, but boil a little more so that there is a reserve.

2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. You do not need to grind.

3. Place the apple pieces in the jar.

4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.

5. Drain all the liquid into a saucepan, add sugar according to the recipe. Put on the stove, boil for about three minutes.

6. Add citric acid to the jar.

7. Pour boiling syrup over the compote, roll up the lid.

8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.

Apple compote for the winter (with whole fruits)

Another recipe for compote without sterilization, but with whole apples. For this drink you will need small fruits of the Antonovka variety. One three-liter can contains from 8 to 10 pieces.

Ingredients

8-10 apples;

2 liters of water;

300 g of sugar.

Preparation

1. Thoroughly rinse the apples, pull out the stalks. There should be no damage to the fruit.

2. Place the prepared fruits in a sterile 3 liter jar. No need to fill the jar with apples above the hangers. If the fruits are large, then put not 8 pieces, but less.

3. Pour boiling water over the jars, close the capron lids, cover with a blanket.

4. Leave the jars to cool for 12 hours, as long as possible, but do not hold for more than a day.

5. Drain the water into a saucepan, leaving the steamed fruit in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.

6. Boil the drained water, adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to keep it clean.

7. Pour over apples. Seal the jars, keep the bottom upside down until it cools, covered with a blanket.

Apple compote for the winter with sterilization

A reliable recipe for apple compote for the winter, which will definitely stand until spring. If he stays, he will calmly live until next year. Such drinks should not be stored for more than two years, since apples are used whole and with seeds.

Ingredients

300 g sugar;

600-800 g of small apples;

2.5 liters of water.

Preparation

1. Choose small apples without damage, wormholes, mold or rot. Rinse well, dry.

2. Sterilize the 3 liter jar, process the seaming cap.

3. Place the apples in a jar.

4. Boil the sugar and water syrup.

5. Fill the jar with apples, cover with a lid, but do not twist.

6. Transfer the jar to a tall saucepan with a cloth at the bottom.

7. Pour enough boiling water into a saucepan so that it reaches the jar to the hanger. Turn on the stove. The countdown of the sterilization time begins from the moment the water boils in the pan, not the compote in the jar.

8. Sterilize the apple compote for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter cans need ten minutes.

Apple compote for the winter with vanilla (ranetki)

A variant of a very beautiful compote, for which ranetki are used. A drink is being prepared in liter cans, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.

Ingredients

1.5 liters of water;

400 g sugar;

1 g natural vanilla;

Ranetki.

Preparation

1. Rinse the wrenches, remove the tails. Pierce each piece with a toothpick. This technique will preserve the thin skin on the fruit.

2. Fold the ranetki into sterile jars.

3. Make a syrup with the recipe water and sugar, and be sure to add the vanilla. Boil for two minutes, that's enough.

4. Pour the boiling syrup over the ranetki all the way to the neck. Cover the jars with sterile lids.

5. Transfer to a pot to sterilize. There must be a cloth at the bottom so that the glass does not burst in the process.

6. Pour boiling water into a saucepan.

7. After boiling water in a saucepan, sterilize the jars for ten minutes.

8. Remove, roll up the covers with a key, leave to cool completely under the blanket and upside down.

Aromatic apple compote for the winter (with grapes)

A variant of a mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will be bright and beautiful.

Ingredients

300 g apples;

300 g of grapes;

1 tsp lemons;

300 g sugar;

2.5 liters of water.

Preparation

1. Wash the grapes and apples. Dry.

2. Separate the grapes from the tassels and put them in a three-liter jar. Cut the apples into slices, add to the grapes.

3. Pour boiling water over everything, leave for twenty minutes.

4. Now put the lid on the jar with holes, drain all the liquid into an empty saucepan.

5. Add sugar, boil after boiling for at least three minutes.

6. Add citric acid directly to the jar.

7. Pour boiling syrup over the future compote.

8. Immediately roll up the lid with a wrench, leave the blank upside down under the blanket until it cools completely. This can take up to two days. Then the jar can be turned over to its natural position, put away for storage.

Winter apple compote with orange "Fanta in Russian"

Recipe apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Fresh sour citrus juice will suffice.

Ingredients

5-6 apples;

1 orange;

1 tsp citric acid;

250 g sugar.

Preparation

1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave it on for a quarter of an hour.

2. During this time, you need to peel the orange, put the peels in a saucepan. It should be empty. It is not necessary to grind the crusts, the larger they are, the better.

3. Squeeze the juice out of the citrus and pour it into a saucepan. When squeezing out the juice, make sure that the bones do not fall, let the pulp be.

4. Drain the water from the jar of apples into a saucepan and place on the stove.

5. Boil the orange peels for ten minutes, then remove with a slotted spoon.

6. Add sugar to the saucepan, boil for a couple of minutes.

7. Add acid to the jar of steamed apples.

8. Pour in boiling syrup, seal. Cool down "Russian phantom" is also necessary upside down under a warm blanket.

Spicy apple compote for the winter with cinnamon and cloves

A variant of a fragrant compote, in which it is desirable to add natural cinnamon. If the spice is crushed into powder, there is a chance that a product of poor quality or synthetic origin is laid.

Ingredients

0.3 cinnamon sticks;

2 carnations;

7-8 small apples;

300 g sugar;

2.3 liters of water.

Preparation

1. Apples need to be washed, dried, processed in a jar.

2. Pierce each fruit with a toothpick to keep the skin intact. Fold into a sterile jar.

3. Add cloves and cinnamon immediately, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.

4. Boil the syrup, pour the prepared filling of the jar.

5. Cover, transfer to a pot for sterilization, pour boiling water.

6. As soon as the water begins to boil in the pan, mark 15 minutes.

7. After this time, the tank must be carefully removed, the lid must be rolled up with a key. Cool, send for storage.

From the temperature drop when pouring boiling water, the can may burst. To prevent this from happening, dip a large spoon inside, but only a clean one.

The syrup didn't fit into the jar and stayed? Dilute it with water, add some chopped apples, you can also throw in other fruits, berries, spices. Cook a regular compote.

Jars with compote must be kept under the covers until they cool completely, sometimes it will take two days. In the heat, further sterilization of the drink takes place, which ensures its safety.

Not only berries and fruits can be added to apples. Amazing compotes are obtained with mint or lemon balm leaves.

Granulated sugar is not always clean. That is why it is recommended to boil the syrup for at least three minutes, you can boil it even longer. Never use sand from a sugar bowl, which may contain crumbs and other debris.

One of the most fragrant homemade compotes for the winter is strawberry. A handful of berries in total colors and saturates the water with a delicious smell, tones and refreshes with natural sourness. Currants, blueberries, cherries, other berries and stone fruits are processed in a similar way. With a minimum of fruit, such a workpiece can be confidently called budgetary, convenient for storage in rooms with room temperature.

There are often recipes for strawberry compote for the winter, when the berries put in a jar are poured with boiling water and sugar, sealed and cooled under a warm blanket. Slow cooling equates to sterilization, and the method is correct for selected strawberries-strawberries-raspberries, berries with a high acid content (gooseberries, yoshta, currants, cranberries).

But if you doubt the quality of berries / fruits (too juicy, overripe, sweet), be sure to carry out additional sterilization and use citric acid as a preservative. The sweetness is balanced and the preservation of the workpiece is guaranteed for a long period.

So, wishing to "preserve" the summer in a jar, take the products according to the list - fresh strawberries, granulated sugar, water, citric acid.

Front heat treatment for a prosperous and long storage berries should be reviewed - discard rotten, moldy, lethargic or unripe. To remove small dirt, dust, lint, soil residues, soak the calibrated strawberries for 10 minutes in a bowl with cold water.

Then rinse under the running stream to ensure thorough cleanliness.

Tear off the petioles from each berry. At this stage, you can rinse again (some are doused with boiling water).

Strawberry compote with citric acid for the winter is prepared both from whole berries and from quarters, halves. To make the strawberry juice to the maximum, I recommend cutting the pure berries.

Let me remind you winter preparations require sterile containers - both jars and lids must be washed with soda before starting the process, rinsed thoroughly, sterilized in a water bath or in a hot oven. Dip the strawberry slices into a sterile glass jar with a volume of 1 liter, fill it almost to the top with boiling water, put on a lid (without sealing!). We insist for 10-15 minutes at room temperature.

Pour the pinkish liquid into a saucepan. Add granulated sugar and citric acid, boil over an overhead fire, reduce the heat and boil for 5 minutes, stir and dissolve the hard grains. The rate of sugar and citric acid can be changed according to your own taste.

We return the compote to the jar with steamed and discolored berries, install the lid (do not seal!), Additionally sterilize. We lower the workpiece into a spacious pot of water along the "shoulders", lay a napkin at the bottom. After boiling the surrounding water, sterilize for 10-15 minutes.

Wipe the wet walls of the jar with a towel, roll up the lid tightly. Turn the jar of strawberry compote with the lid down to check the reliability of the seaming.

After final cooling at room temperature, transfer the strawberry compote with citric acid to the pantry / cellar for the winter. For some time, the liquid continues to stain.

Bon appetit all year round!