Apple, harvested in syrup for the winter, you can eat just like that or use fruit for filling in pies and for making other sweet desserts. A syrup is also tasty, in which fruit slices or whole fruits were preserved. It can be diluted with water and drunk as a compote, and also as a basis for making jelly or jelly.
How to cook apples in sugar syrup for the winter with lobules without sterilization?
Ingredients:
Calculation of a three-liter jar:
- strong apples - 2.6 kg;
- granulated sugar - 570 g;
- filtered water - 1.9 liters;
- citric acid - a teaspoon without a slide.
Preparation
For canning in syrup, the best option would be apples with strong pulp. They must be thoroughly washed, cut first in half, cut out the core, and then halves divided into neat approximately equal size slices. To prepare the apples are not darkened and preserved at the cut their natural appearance, you can put them for a short time in acidified with lemon water, or sprinkle with lemon juice.
In a suitable vessel mix the water with sugar crystals and citric acid, warm up until they dissolve and boil the resulting syrup. We lower in the container and apple slices, we give the workpiece to boil again and boil the apples with the syrup for a couple of minutes. We pack the fruit with sterile shumovkoy according to previously prepared sterilized jars, fill them with boiling syrup, seal it tightly and turn it under a "fur coat" for natural self-sterilization.
Small paradise apples entirely in syrup for the winter without sterilization
Ingredients:
Calculation for two-liter cans:
- heavenly apples - 1.4 kg;
- sugar-sand - 350 g;
- filtered water - 1 l;
- citric acid - pinch.
Preparation
Unbelievably delicious are the paradise apples, prepared entirely, in the syrup. They need to be washed, pricked with a toothpick and placed in pre-sterilized glass jars. Sugar sand is mixed with citric acid, poured with water and heated with continuous stirring until all the sweet and acidic crystals are dissolved and the resulting liquid syrup boils. Fill the resulting sweet boiling liquid of paradise apples in jars, cover with lids and leave for twenty minutes. After this, the syrup is drained, we give it a strong boil again and pour again into jars to the apples. We seal the workpieces, turn them upside down and wrap them in a "coat" for slow cooling and self-sterilization.
Apples halves in syrup for the winter without sterilization
Ingredients:
- strong apples - how much is available;
- currant or ashberry, blackberry - handful;
For syrup:
- granulated sugar - 410 g;
- filtered water - 1 l;
- citric acid - 5-10 g.
Preparation
Apples under this recipe, we will be preserved in syrup halves, adding to each three-liter container for a handful of currant or aronia black ash. Initially, prepare the apple fruits, rinsing them, cutting in half and ridding each half of the core with seeds.
Now we lay the fruit to the top in pre-sterilized cans, pouring previously washed berries on the bottom, and pour the contents of the vessels with boiling water.
After about twenty minutes, the water is poured into a saucepan, measuring its quantity, and pour the amount of granulated sugar and sugar corresponding to the recipe. We give the syrup to boil, and the sweet and acidic crystals dissolve, and then we pour it on cans with half of apples. We seal the workpieces with cooked lids, turn the vessels upside down, wrap them in a warm blanket, and leave them for self-sterilization and gradual cooling.