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Original apple recipes for the winter. Apple blanks for the winter - the best recipes

26.05.2017 14 112

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 delicious fruits in the country! And the golden rules of experienced housewives will help you.

Dried apples are a great way to harvest for the winter

Drying is the most popular way to harvest 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.

  1. Apples must be thoroughly washed and dried. If the fruit is purchased, it is better to cut the peel. Clean the surface from damage, remove the core;
  2. Cut into 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;
  3. It is quite possible to avoid oxidation of the pulp in several ways. Dip the pieces into a citric acid solution (3-4 g / 1 l). Boil in boiling water for five minutes or lower it for 4-5 minutes in a special solution (1 teaspoon of salt per 1 liter of water).

Dried apples - pictured

Fruit is dried in different ways:

  • On open air- for this, the prepared pieces are strung on a thread or spread on the surface, covered with gauze to avoid contact with insects, turned 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- fast enough 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. Turn the slices over, lower 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 sections for 30 seconds at a power of 200 watts. Each new run, 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. Skin, hair, nails will be immensely grateful for such a feeding, and adding apple juice to various lotions and masks will significantly speed up the expected result. Freshly squeezed juice is a great drink, but the necessary varieties of apples for preparation are not always at hand. In this case, canned apple juice is an alternative.

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

For its production, varieties are suitable - Grushovka, Anis, Titovka, Antonovka, etc., since the fruits of these trees are distinguished by their juiciness and wonderful taste. Fruit should not have traces of spoilage, the presence of worms, it is better to stay on sweet and sour, ripe, strong specimens.

  1. Wash the fruits thoroughly, peel, seed capsule, cut into slices;
  2. Pass the slices through a juicer. Pour the juice into a saucepan 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);
  3. During the sterilization process, foam forms on the surface of the juice, which must be removed;
  4. Pour the resulting product into pasteurized hot bottles, roll up with a boiled lid;
  5. Turn the jars upside down, wrap them in a blanket and leave for several days until they 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. From this, the taste will become delicate, and the product itself will receive additional bonuses in the form of vitamins.

Apple marmalade is a delicious treat for the whole family

Apples, water and sugar are all you need to create a healthy and tasty apple marmalade that can be used as a dessert and used as a filling in baked goods. Apple marmalade does not flow, does not change shape and has such a dense consistency that you can cut a variety of figures out of it.

apple marmalade at home - in the photo

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

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

Note to the hostess: to improve the taste, the water intended for cooking the 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

For apple jam, you can use absolutely any variety, the main thing is that the fruit is not wormy, with intact skin, sweet, ripe and tough. If you prefer sour jam, you can use unripe fruit. Before making the jam, rinse the fruits thoroughly, dry them and peel them of seeds. Do not remove the peel - this will prevent the slices from falling apart. For a classic homemade dessert for the winter, you will need - 2 kg of fruits, 1.5 kg of granulated sugar, a pinch of cinnamon.

homemade apple jam - pictured

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

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

Apple jam 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 (sweetness for tea), and in the form of various fillings for pies, rolls, buns.

Apple and orange compote for the winter

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

compote of apples and oranges - pictured
apple-orange compote - pictured

  1. Rinse and peel 5-7 apples, wash 1 orange thoroughly. Cut the fruit into slices, arrange in jars;
  2. Pour water into a saucepan and boil;
  3. Pour boiling water over the fruit and leave for 10 minutes. Drain the liquid back into the pot and let it boil.
  4. Pour 200 grams of granulated sugar into a jar and pour the fruit with boiling syrup;
  5. Roll up the cans, turn over, wrap them up, send winter blanks to the shelf in a few days.

Such compote can be stored for up to three years (provided that your family does not know about it!).

Apple pastilles for adults and children

To make marshmallow at home, any fruit will do: small, large, broken, wormy - everything can be cleaned and trimmed. Take 1 kg of peeled apples and cook a 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 grind it through a sieve, or use a juicer for this purpose. Pour the remaining water from a saucepan into a thick mashed mass, add sugar (100 g) and put it back on the fire. Simmer until the contents of the saucepan are halved and thick enough.

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




Open air can also serve as an alternative to the oven, although then the cooking process itself will take several days. It's easy to check whether the apple candy is ready or not - if the product does not stick to your hands, you can remove it. Homemade apple paste is ready to eat!

Apple cider - a drink for connoisseurs

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

Apple cider - pictured

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

Bottle and enjoy the cold evenings savoring your apple preparations for the winter.




The best way to preserve apples for the winter, especially in urban conditions, is to harvest them for the winter. Apples are the most common fruit in our orchards. Therefore, there are also a lot of recipes for winter preparations with apples.
Apple preparations for the winter include pickled apples and fruits in syrup, preserves, compotes, jams, marmalade and even candied fruits. We have collected in one article the most interesting, delicious and simple blanks.

First, we suggest that you look at the photo of the recipes for the best apple preparations for the winter, which we have on our website:

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Apple recipes for the winter

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 whole, they must be well selected and washed. Apples are laid out in jars and poured with boiling sugar syrup. To make a syrup, you need to 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 a saucepan and bring to a boil again. Then pour over the apples again and repeat the whole process. After the third time, when the boiled syrup is again poured into the jars, they must be closed with hot lids and turned upside down. Such apple preparations at home can be used for making jams and preserves, as fillings for pies.




Apple preparations for the winter: white filling is ideal for making delicious jam. Summer apples, to which this variety belongs, are very tender. Due 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 and core the apples, cut into thick pieces. Add water to a saucepan and cook apples over medium heat until slightly tender. When the apples are softer, add sugar and cook for another minute. Now you can pour apples into hot sterilized jars and order. Turn over for ten minutes, then store in a cool place. Apple jam for the winter is a great dessert that will always be at hand.




Apple preparations for the winter: Antonovka is also very well suited for making jam. The result is a delicate product with a pleasant amber color. For procurement, 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, peel and cut the apples. First, dip the fruit in a salt solution, and then in a soda solution. Then rinse in clean water, let the excess liquid drain and cover the apples with sugar. Leave on for four hours. After the time has passed, put the fruit on the fire and cook for forty minutes after boiling. Stir the jam gently and skim off the foam as it develops. Pour hot jam into sterilized jars, roll up.




Some recipes for blanks for the winter from apples with a photo are encouraging to prepare a seaming according to this recipe. This is a very original and incredibly tasty preparation. To prepare it, you need apples, cherry leaves, ten liters of water, 600 grams of honey, 400 grams of sugar and three tablespoons of salt.

For soaked apples according to this recipe, the Antonovka variety is very suitable, but you can take fruits of almost any variety. Apples must be picked ripe and beautiful, rinsed. Cover the bottom of the steeping container with leaves and lay out the apples. The container must be completely filled with fruit. 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. Place the container with apples in a cold place and pour over with 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. Rinse and chop the apples. Dip the prepared fruits in cold water with citric acid for thirty minutes (a gram of citric acid is taken per liter of water). Remove apples from water and drain. Put the fruit in a water bath for 15 minutes. Place the heated apples in jars and pour over the boiling filling. Sterilize for 15 minutes, then roll up the compote and wrap it up.



Jam is an alternative to sweet jam. This preparation differs in structure, and the jam, as a rule, is sweeter. To make jam, you 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 the apples into small slices and dip in the syrup. Cook over medium heat. As the sugar dissolves, you need to add it. When all the sugar is gone, remove the pan from the heat and let it cool. After that, put on fire again, bring to a boil and cook until tender, adding cinnamon. Stir the jam very well so that the mass is as homogeneous as possible. Leave to cool completely, then roll up. Store in a cool place.




To prepare 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. It is enough to make one pie in winter. The apples must be peeled and cut into cubes, covered with sugar and left to give the fruit juice. The minimum time is two hours, but apples can be left overnight. Put the saucepan with apples on the stove and wait until it boils. As soon as the apples have begun to boil, transfer them to sterile jars up to the top and roll up.




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




All apple preparations for the winter, no matter what recipe you choose, will turn out to be desirable dishes on the table. Compote, jam or jam, apples and in winter will give vitamins and nutrients.

Apples are everyone's favorite fruit that can be eaten raw, boiled, baked, canned. Many people cook pies and other pastries with apples, but in the cold season it is difficult to get homemade fruits to make a dessert. It is in such cases that canned fruits come in handy.

Apples in slices or whole in sugar syrup is a very simple preparation that every housewife can do.

Why close apples for the winter?

When summer comes to an end, autumn comes, in all orchards it is time for apples. Today, there is a huge variety of fruits from other warm countries on store shelves, but unlike their own - home and local apples, they are not so healthy and tasty.

In autumn, apples fall to the ground, trees bend from the weight of the fruit, which can be useful for spinning compotes, jam or syrups with pieces of fruit. Apples are a very healthy product, they are rich in vitamins and nutrients, which are so lacking in winter and early spring. Compotes and just closed apples in jars will be an excellent addition to the table in the form of a dessert, decorate any cold evening and are perfect for tea drinking.

Canned apples have a special aroma that reveals itself after several months in a jar of syrup. There are many ways to roll apples: whole, in slices, in syrup with nuts, with the addition of other fruits - each of which has a unique taste. Compote or apple slices will be eaten with pleasure even by the smallest children.

The principles of making apples for the winter

If you follow a few simple rules, then it will be much easier to prepare fruits, they will come out tastier and fresher:


The classic cinnamon apple wedge recipe

The recipe will require the following products:

  • 0.5 kg of fresh apples;
  • 0.3 kg granulated sugar;
  • a cinnamon stick or a few pinches of ground spice to taste;
  • 1 teaspoon of citric acid;
  • 2 tbsp. clean boiled water.

Step-by-step cooking:

  • All fruits must be washed, damaged, dried on a paper towel, then removed and cut into slices.
  • Heat all the water indicated in the recipe, add sugar and cook for ten minutes so that the crystals dissolve and the syrup begins to thicken. Two half-liter jars will be enough to spin that many fruits.
  • A cinnamon stick or spice powder is placed on the bottom of the container, after which apple slices are loaded. Pour syrup on top so that it reaches the neck of the jar and sprinkle citric acid on top.
  • Fruit containers are pasteurized in boiling water for ten minutes, then covered with tin lids and placed upside down under a warm blanket to cool.
  • After two days, the apples have completely cooled down and can be stored in a cool place until winter.

A simple recipe without adding spices

Ingredients for cooking:

  • 2 kg of whole apples;
  • 0.8 kg of sugar;
  • 2 liters of boiled water;
  • 2 tbsp. tablespoons of lemon juice.

The first step is to rinse the fruit and let it drain, divide each apple in half and remove the core, then cut into half a centimeter thick slices. Then water is poured into a saucepan, heated to a boil and sugar and lemon juice are added. The syrup must boil for fifteen minutes to thicken.

Then fruit slices are dipped into the hot mixture, the contents of the pan are stirred and boiled for a couple of minutes over low heat. Then they transfer hot apples to sterilized jars using a slotted spoon, which was previously scalded with boiling water, after which they again put the syrup on the stove and bring to a boil.

Now the syrup is poured over the cans of apples so that it reaches the top of the container, they are rolled up with tin lids. Each jar is turned over and cooled, only then is it removed to a cool and dark place for storage for many months.

Fragrant apples with saffron

The recipe will require the following ingredients:

  • 1 kg of green apples;
  • 1/4 teaspoon of saffron;
  • 0.3 kg of granulated sugar;
  • 0.75 liters of boiled water.

First of all, water is poured into a saucepan and boiled, after which sugar is added and mixed so that it does not stick to the bottom of the container. Saffron is added to the hot syrup, stirred and brought to a boil again, after which the liquid is boiled for no more than ten minutes so that the sugar is completely dissolved and the syrup becomes amber.

From clean and selected apples, the core is cut, the seeds are removed and the fruits are cut into slices at your discretion. Then they dip the pieces of apples into boiling syrup, stir gently so as not to damage the pulp of the fruit. Boil the pieces in syrup for about fifteen minutes so that the apples do not have time to boil and turn into gruel.

Next, the mass with fruits and syrup is poured into sterilized jars and rolled up with lids. The first two days they are stored upside down under a blanket, then they are removed to the cellar, garage or refrigerator for further use.

Recipe for spicy apples in syrup

For one half-liter jar you need to take:

  • 0.3 kilograms of sour fruits;
  • a pea of ​​allspice and a few pieces of cloves;
  • 0.2 kilograms of sugar;
  • two tablespoons of ground cinnamon;
  • a whisper of vanillin;
  • one and a half glasses of water.

The first step is to wash the apples, cut them into slices. Put cloves and allspice in a clean jar at the bottom, then place fruits on top. At this time, boil water and pour it into jars, cover with lids and leave for half an hour. Then pour the water from the container into a saucepan and bring to a boil.

Then add sugar and vanillin with cinnamon, mix and cook the syrup for about ten minutes. Pour the syrup over the container with apple slices and tighten the lids. Leave the jars to cool upside down, then remove the preservation until winter in a dark and cool place.

Apples in currant syrup

For cooking, you will need to take the following products:

  • 1 kg of apples;
  • 1 liter of currant juice;
  • 0.5 kg of granulated sugar.

First, clean apples are cut into slices and loaded into clean glass jars. At this time, the currant juice is brought to a boil, sugar is added and simmered over low heat to dissolve all the sugar crystals. When the juice syrup is ready, pour apple slices in jars with it and cover with lids.

Next, you need to send the container for sterilization in boiling water, then roll up the lids and store it upside down under a blanket for cooling for a couple of days, and then in a dark and cold room until winter.

Apple wedges in vanilla syrup

Ingredients that will be required to seal one half liter jar:

  • five small apples of the same size;
  • 0.4 kg of sugar;
  • a pinch of vanillin, salt;
  • 0.75 l of water;
  • a pinch of citric acid.

Step by step cooking:

  • The fruits are washed, cleaned of dirt and cut into small slices, after removing the core.
  • Banks are sterilized in an oven at one hundred degrees or boiled in boiling water for an hour, after which they are cooled at room temperature. The lids are sterilized in boiling water for fifteen minutes.
  • Next, put the apple slices in jars, pour boiling water over and leave for fifteen minutes, then pour the water into a saucepan, add sugar and vanillin.
  • Citric acid is diluted in a glass with two tablespoons of hot water, then poured into hot syrup.
  • Pour hot syrup into jars with apple pieces, roll up the lids and turn them over for further cooling. Pickled fruits are stored in jars only in the cellar, refrigerator or garage, where there is no light and it is cool.

Secrets of making apples in syrup

In the process of preserving apples, they follow some rules and take into account the secrets:

  1. 1. Apples should not be heavily crushed, because in the process of cooking and preservation, they will lose their shape, turn into puree.
  2. 2. It is best to take slightly unripe and strong fruits so that they do not fall apart under the influence of temperature.
  3. 3. To prevent apples from darkening during cooking, they can be held in a 1% vinegar solution for twenty minutes.
  4. 4. When pouring the fruit, the temperature of the liquid should be at least seventy degrees.
  5. 5. Preservation can be stored on an insulated and closed balcony, but should be used only before the onset of heat.

Whole apples in sweet filling

This recipe for harvesting fruits in jars for the winter does not require lengthy processing, which allows you to preserve the maximum amount of nutrients. It is only important to select dense, firm and ripe apples so that they are not spoiled. To prepare whole apples in syrup, you will need the following ingredients: 1.5 kilograms of apples, one liter of water; 300 grams of sugar.

Wash the apples, sort them into clean and sterilized jars. You need to put a container of water on the fire, gradually add sugar there and bring to a boil, boil for ten minutes to make a thick syrup. Pour the hot liquid into jars with apples, close the lids and wait five minutes, then drain the syrup and boil a second time.

Then pour the boiling liquid over the container with the fruits again, roll up the lids and store in a dark and cool room so that the apples can be saturated with sugar syrup. Preserving in this way allows you to preserve the fruit in its entirety.

You can preserve and use such apples in pieces or whole in sugar syrup in various dishes, desserts or sauces. Apples turn out to be very juicy, sweet and fragrant if you add such spices: cinnamon, saffron, vanillin, cloves and others.

Pies, pies, soufflés, and many other sweets are easy to prepare using home-canned fruits. They are perfect for any homemade tea on a winter evening with your family. The calorie content of such a delicacy is rather low: 450 kcal per hundred grams of product. Bon Appetit!

When it comes to apple preparations for the winter, you can talk for hours, because there are a lot of recipes for various apple delicacies that will be an excellent addition to the winter diet, which is poor for fresh fruits and vegetables. Consider a few tasty and simple variations on the theme of "apple preparations for the winter."

Jams and apple preserves for the winter

The classic option is to make jam - a delicious treat for all those with a sweet tooth.

  • There are hundreds of jam recipes. The main recipe for the simplest jam is apples peeled and pitted, covered with sugar and boiled to the desired consistency.
  • For jam, the following proportions are used: 180-200 grams of sugar per kilogram of apples.
  • In addition to apples, you can add, for example, lemons, walnuts and other goodies to the jam for taste and increase the healthiness.
  • Jam is cooked in the same way. The only thing is that the jam needs to be boiled down to a completely homogeneous consistency.

As a rule, at least twice as much sugar is used for jam (for sour apples - 1: 1) than for jam. To make the jam more homogeneous faster, apples with sugar can initially be beaten with a blender.

Jam and apple marmalade for the winter

The jam is prepared as follows:

  • Pour the peeled, cut apples with water so that the water does not cover the tops of the apples, and cook over low heat until they begin to fall apart (usually up to 10 minutes, depending on the variety and ripeness of the fruit).
  • We put the apples in a colander.
  • Add sugar to the pulp (at the rate of 500 g per 1 kg of apples) and cook, stirring occasionally.
  • We continue to boil until it thickens.
  • We roll it up in sterilized jars.

For jam, it is better to use a saucepan with a thick bottom. Then the probability of burning is minimal.

Marmalade is prepared in much the same way. The only thing, when we cook apples in water, should put the apple waste (peel and seeds) collected in a bag into the water, since they are a source of pectin, which contributes to the better hardening of the marmalade.

To prepare marmalade, apples thrown into a colander are wiped (through a sieve or in a blender) and then boiled.


Soaked apples for the winter

The taste that has been loved since childhood is soaked apples. Small, white, with sourness - a delight, delighting households on winter evenings.

The recipe for such a “grandmother's” delicacy:

  • Put cherry and black currant leaves on the bottom of the jar.
  • We lay the apples in rows, shifting each row with leaves.
  • Fill with brine (for 5 liters of water - 200 grams of sugar, a tablespoon with a mountain of salt).
  • Cover with gauze, leave to ferment for a few days.
  • When the foam settles, we close the cans with nylon lids, take them to the basement (in the cold).

After two months, apples can be eaten.

To prepare pickled apples, you need whole apples with tails. Choose green apples. An excellent option is Antonovka or Snowy Calvil.


Dried apple fruits for the winter

Plus drying - any apples are suitable for it, up to the hit ones, damaged by worms, small and inconspicuous.

Drying is prepared as follows: wash and peel apples, cut into oblong slices and dry. For drying, electric dryers are sold today. It's a pleasure to work with them. We put the apple slices in rows in special containers, turn on the dryer and it does all the work for you further.

If there is no special dryer, you can dry the apples just in the sun, for example, on a windowsill or in a conventional oven.

So that the dried fruits do not acquire a reddish tint, but remain light in color, the apple slices prepared for drying are moistened in a weak saline solution, for the preparation of which a liter of water and an incomplete teaspoon of salt are needed.


Apple juices and compotes for the winter

With a juicer, juicing is a matter of minutes. Bring the squeezed juice to a boil, add sugar if necessary (the proportions depend on the sweetness of the apples) and roll it into sterilized jars.

A simple recipe for a delicious compote:

  • Put prepared apples (cut or whole) on a third of the jar.
  • Fill with boiling water for 5-8 minutes.
  • Drain the water, add sugar to taste and bring to a boil.
  • Fill the apples with the resulting syrup.
  • We roll up.


Apples are one of the oldest fruits that people enjoy. The history of this fruit begins in Asia Minor, from where it was transported to Egypt and Palestine and eventually spread throughout Europe. Currently, there are a couple of dozen varieties of this wonderful fruit in the world.

If you love apples, and you also have your own garden where they grow, then it's a sin not to make a blank out of them. This is a great opportunity to preserve the harvest and useful properties of the fruit, prepare them for the winter as a compote, pie filling and much more.

Today we will analyze 7 simple recipes for preparing apple blanks for the winter. I also offer recipes for wonderful and of course


A very simple, delicious apple filling that is suitable not only for pies, but also for pies, pancakes and rolls. From 1 kg. it turns out 1 liter. fillings.

Ingredients:

  • Apples - 1 kg.
  • Sugar - 150 gr.

Cooking method:

1. Thoroughly rinse the apples under running water, cut them in half, peel them of cores and tails (remove the peel or not - it's up to your preference).


2. And cut them into strips. Pour into a basin or pan.


3. Fall asleep 150 gr. Sahara. Mix thoroughly and leave for 2 hours, so that our apples give juice.


4. Then put the basin on the stove, over high heat and bring to a boil. After boiling, cook for 5 minutes.


5. At this time, we sterilize the jars and boil the lids in any way convenient for you. Then dry on a kitchen towel.

6. The apples are ready, put them in jars, tighten the lids with a seaming key.

7. Turn it upside down, cover it with a warm blanket (blanket, fur coat), until it cools completely, for about a day.


We put it in storage. Bon Appetit.

Apple syrup recipe


Hard apples are well suited for this recipe, for example: Antonovka or lemon. From 1 kg, you get 2 half-liter full cans.

Ingredients:

  • Apples - 1 kg.
  • Granulated sugar - 1 kg.

Cooking method:

1. We wash the fruit with water. Cut in half, cut out the core.


2. Cut into small pieces, pour into a deep container. We fall asleep gradually with sugar (for a start, pour out 500 gr., Alter and then the remaining 500 gr.)


3. Leave for a couple of hours (about 6 hours) so that the fruits give abundant juice.


4. We sterilize the jars in advance. After 6 hours, apples give a lot of syrup. We begin to arrange them among the banks.


5. Then fill them with sugar syrup so that they are completely covered, cover with lids on top. If syrup remains, then add less sugar to the next kg of apples.

6. Pour water into a saucepan, put a towel, put cans (add water to the shoulders of cans), put on fire and begin to sterilize 10 minutes after boiling.


7. Roll up the fruit, turn it upside down, leave it at room temperature until it cools completely. Bon Appetit.

Freezing apples in the freezer


We need:

  • Knife and cutting board
  • Waffle towel (for drying)
  • Packaging bags or containers for storing food
  • Freezer

Before freezing, you must choose fresh and of course ripe fruits, without any flaws and spoilage. We wash the apples well and wipe them dry with a towel, otherwise they will stick together during freezing and after thawing they will not separate well.

1. Cut the apples into slices: circles, slices or cubes - as you like. We remove the core with bones; it is not necessary to peel the skin.

3. A portion placed in a bag must correspond to a one-time need, since this product cannot be frozen a second time, otherwise it will lose its shape and valuable properties.

4. Of course, if you are for the preservation of the color of apples and want to protect them from oxidation, you need to immerse the chopped fruits in slightly acidified (1 teaspoon of citric acid per 1 liter of clean water at room temperature), or salted (1 teaspoon of salt 1 liter of water) for 10-15 minutes, then the slices should be dried on paper or a waffle towel.

How to pickle apples for the winter


Ingredients:

  • Apples - 1 kg.
  • For the marinade:
  • Water - 1 liter.
  • Salt - 2 tbsp. spoons
  • Granulated sugar - 2 tbsp. spoons
  • Carnation - 5 pcs.
  • Ground cinnamon - 1-2 pinches
  • Vinegar 9% - 4 tbsp spoons.

Cooking method:

1. We select fresh, not wormy fruits. We wash our fruits thoroughly, cut out the core with a special knife for removing cores (or with a regular knife). And we put them in a bowl of water so that they do not turn black.


2. Put in whole or cut at random (this is at your discretion). We place them in sterilized jars.


3. Pour 1 liter of water into a saucepan and boil.

4. Remove the boiling water from the stove and pour it into a jar, cover with a lid for 15 minutes.


5. Then, using a nylon lid with holes, pour the water into the pan.


6. Prepare the marinade. In a saucepan with 1 liter. water, add 2 tbsp. tablespoons of granulated sugar, 2 tbsp. tablespoons of salt, 2 pinches of ground cinnamon and a couple of cloves, mix thoroughly, bring to a boil.


7. At this time, pour 4 tbsp into a jar of fruit. spoons of 9% vinegar.


8. And fill them with marinade. Cover with a lid, place in a saucepan with a towel and water, begin to sterilize, approximately 10 minutes.

9. We twist, turn the jar upside down and wait for it to cool completely. Bon Appetit.

Harvesting of apples without sugar


Ingredients:

  • Apples - 1 kg.
  • Water - 1 liter.

Cooking method:

1. We wash our fruits under running, warm water, peel from the stalks and core, cut into small slices.

2. Sterilize the jars using a microwave oven. We rinse thoroughly, put jars and a glass of water there, turn on for 3-4 minutes. Boil the lids for 5-10 minutes.

3. Pour 1 liter of water into a saucepan, boil (more if necessary).

4. Put fruits in jars, fill with boiling water, cover with a lid and leave for a couple of minutes. Then pour the boiling water into a saucepan and boil again, after which we pour boiling water into a jar.

5. And so we repeat the procedure once.

6. After the procedure is completed, roll up the cans with a lid.

7. Turn it upside down, wait for it to cool completely and put it in storage. Bon Appetit.

Apple compote for the winter - a delicious recipe


This compote is one of the most popular preparations for the winter. The taste is amazing. You and your loved ones will be delighted.

Ingredients:

  • Apples - 1 kg.
  • Granulated sugar - 300 gr.

Cooking method:

1. Prepare the cans in advance, wash and sterilize them. Boil the lids. Put it on a kitchen towel and dry it.

2. Now let's get down to apples. We wash them, cut out the core and all the inaccurate places.

3. Boil water in a large saucepan.

4. We put fruits in three-liter jars, a little less than half.

5. Fill them with boiled water to the very neck, cover with a lid and let it brew for about an hour.

6. After the specified time, pour the water into the pan using a nylon lid with holes, add granulated sugar and bring to a boil.

7. Fill the contents of the syrup jars and tighten the jar with a seaming wrench.

8. Turn the cans upside down, wrap them with a warm blanket, leave them to cool completely. We put it in a dark, cool place.

Pickled (pickled) apples - A simple recipe


Ingredients:

  • Apples - 10 kg;
  • Salt - 1 tbsp a spoon;
  • Granulated sugar - 200 gr;
  • Water - about 5 liters.

Cooking method:

1. Rinse the apples, tear off the tail.

2. Put fruits in a bucket or glass deep dish.

3. Pour 5 liters of water into a large saucepan and dissolve 1 tbsp. a spoonful of salt and 200 gr. granulated sugar.

4. Fill the apples with this solution, cover with a lid or a plate and put oppression on top.

5. Leave for 10 - 15 days at room temperature, then put in a cool place.

6. Fruits will begin to absorb water at the beginning of fermentation, so you will need to add it if necessary.

Enjoy your meal!