Preserving apples in their own juice for the winter - photo recipe

The most effective is canned choppedapples - so they give more juice and are quickly saturated with marinade themselves - but you can do it whole, although such a recipe is less common. Canned apples are usually served on holiday tables for large meat dishes, rather as an additive to the garnish than the garnish itself. In order to preserve apples entirely, you will need:

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  apples (without damage, small diameter (no more than 5 cm), preferably not Padans, not ripe;


• 
  water;


• 
  vinegar;


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  sugar (approximately 300 g per 800 ml of water - it will be about a liter of marinade);


• 
  fragrant pepper (several peas, necessarily unmilled);


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  cinnamon (also not powder - 1 small stick or unfolded piece 2-3 cm long);


• 
  cloves (not more than 7 pieces per 1 liter of water).

As spices, sometimes addleaves of a currant, a little crushed dry ginger or more exotic spices. In principle, it depends on your taste, the main thing is that they are relatively combined with either apples, or with the very concept of pickled blanks - for example, adzhika, most likely, will not work (although there are always options). But do not use ready-made dry mixes and generally try to take unmilled spices or, at least, grind them just before pawning.

Wash the apples and dry them. To preserve them whole, you need to cut the bones and the core, without cutting the apple itself - you can use the knife, cut the fruit in the stem area, or you can - with a special device like a corkscrew for pulling out fruits and berries of hearts - one way or another, you will get a deep a hole almost through the whole apple, which helps efficient marinating. Do not peel them.

Read also the recipe for wet apples in a barrel.

Blanch whole apples by holding them in boiling waterup to 5 minutes, and then lowered into cold water. Put all the spices in a jar (previously cleaned and sterilized, like its lid), and put apples on top, trying to keep them tight, but they do not get peeled off (which will be a bit behind after blanching), and they themselves not hesitated. Prepare the marinade: dissolve the sugar in boiling water and leave for 10-15 minutes; then remove from heat and add vinegar (not more than 12 g, if it is high concentration).

ЗAlate the marinade in a jar so that it completely closes the apples. Close the jars and pasteurize them in boiling water.less than a quarter of an hour (if they are half-liter) and at least 20 minutes (if a liter). In principle, for canning apples, it is better to take bigger cans if the fruits are not very small - otherwise the apples will enter the bank too small, and the round shape will not allow them to be compactly placed. A more popular recipe for apples in its own juice is grated apples.

It aims at harvesting rather fastvariant of jam or a future filling for pies (additives to pancakes). Marinade is not needed here. Wipe the apples, necessarily acidic, on a large grater and mix with sugar, and then place in cans and pasteurize them, and then turn until it cools. And when preserving apples with sugar (when added to the marinade, sugar should go almost twice as much as usual) you will get a very thick syrup, and apples will have an unusual taste.

Author: Katerina Sergeenko