If nature is pleased with the generous harvest of small-fruited apples, it's time to prepare a tasty compote of bottles for future use . In winter it will be especially pleasant to open treasured jars and enjoy the excellent characteristics of the obtained vitamin drink.
How to cook compote from bottles?
Even simply and laconically cooked compote of fresh wines, sweetened to taste - an ideal alternative to purchased soda. If you supplement the composition with other fruits or berries, based on the recommendations of recipes, you will be able to enrich the taste palette of drink, with pleasure accepting the enthusiastic responses of household members and guests.
- Preparing the compote of the apples of the wines for the winter, the containers are filled with washed fruits for a third, half or on the hangers, each time receiving a different concentration of the drink. Saturated drink before use diluted with boiled water to taste.
- The amount of sugar can differ from the one declared in the recipes and be determined individually, based on the natural sweetness of raw materials and taste preferences.
- Ranetki perfectly combined in compotes with any fruit and berries, creating stunning in all respects flavoring bouquets of the drink.
- Often when preserving the compote apply a double pouring of the fruit with boiling water, and then with a syrup, followed by capping the containers and self-sterilization in the warmed-up form until it cools completely.
Compote from a rennet for the winter without sterilization
The simplest compote from bottles without sterilization can be prepared by the following recipe. The specified quantity of components will suffice for preparation of a three-liter jar of a drink with a harmonious sweetish and moderately rich taste. Often apples are left entirely, but if desired, the fruit can be cut in half or in slices.
Ingredients:
- Ranetki - 1 kg;
- granulated sugar - 1-1.5 cups;
- purified water - 2,5-3 l.
Preparation
- In sterile cans, prepare the prepared washed rannets and pour them for 20 minutes with boiling water.
- The liquid is poured into a saucepan, boiled for 5 minutes.
- The sugar is poured into the jar, infusion of boiling infusion is poured in, and the lid is rolled up.
- Shake a little compote from the bottles, turn the bottom up and heat it up until it cools down.
Compote of bottles and plums for the winter
The compote from the apples of the wines acquires a completely new taste if the apples in the jar are supplemented with a portion of ripe aromatic plums. The latter can be used in its entirety, without purging from bones. To ensure the integrity of the fruits they can be pierced in several places with a skewer. The drink is prepared simply, without tedious sterilization.
Ingredients:
- Ranetki - 0,5 kg;
- plums - 0,5 kg;
- granulated sugar - 300 g;
- purified water - 2.5-3 liters.
Preparation
- Washed slices and plums are placed in parboiled banks.
- Pour the fruit with boiling water for 20 minutes.
- The infusion is poured, mixed with sugar, cooked for 5 minutes, pour the resulting syrup of plum and apples.
- Seal the compote from the bottles and plums, turn them over the covers and warm them to cool.
Compote from the wines and chard for the winter
A compote from a rennet and chokeberry can be welded in one step, once filling the bay with boiling syrup and rolling up for the winter. With the proper preliminary preparation of packaging, fruit, berries and the observance of rules and techniques of preservation, the billet is perfectly preserved even under room conditions.
Ingredients:
- Ranetki - 0,5 kg;
- chokeberry - 400 g;
- granulated sugar - 400 g;
- purified water - 2.5 liters.
Preparation
- Chokeberry rinse, rinse for a few seconds in boiling water, transfer to a sterile jar.
- The same manner comes with the wounds, problansirovav fruit in boiling water 10 seconds.
- From sugar and water, prepare the syrup, after boiling the mixture for 5 minutes, pour it into a container of fruit.
- Immediately roll up the vessel with a sterile lid, turn the bottom up and heat the bundle of compote from the choke and jars for two days.
Compote of pears and wines for the winter
Pleasant and soft to the taste is a compote made of wounds and pears. The latter is better to take ripe, juicy and more flavorful, laying in small jars of small fruit entirely, and larger ones before cutting into segments of medium size. If both apples and pears are sweet, a little citric acid is added to the syrup, balancing the taste.
Ingredients:
- Ranetki - 0,5 kg;
- pears - 0,5 kg;
- granulated sugar - 250 g;
- purified water - 2.5 l;
- citric acid - to taste.
Preparation
- Banks are placed in the jars and pears, pour boiling water for 15 minutes.
- Drain the infusion, add sugar and, if necessary, citric acid, cook for 3 minutes.
- Fill the boiled syrup with fruit in jars, roll up the lids, turn the containers upside down, wrap them up for self-sterilization.
Compote of wines and grapes for the winter
A compote made of ripe wounds will acquire a new original taste, which is incomparable if it is supplemented with grapes. You can put berries in cans with clusters or after removing them from the pedicels, and the proportions of the constituents and their number should be determined by the presence or individual preferences.
Ingredients:
- raketki - 0,5 kg or to taste;
- grapes - 0,5 kg or to taste;
- granulated sugar - 300 g;
- purified water - 2.5 liters.
Preparation
- They put washed rannets and grapes in steamed vessels, pour boiling water for 15 minutes.
- The infusion is drained, boiled for 5 minutes, again poured into the fruit, to which sugar is previously covered.
- Seal the compote of the wines and grapes, warm them to cool.
Compote of sea-buckthorn and rannetok for the winter
Especially useful is a compote of wounds and sea-buckthorn. The maturation period of the base components allows using both, fresh, laying them in cans in arbitrary proportions. If desired, in each three-liter container you can add a couple of buds of cloves, which is especially harmoniously complementary fruit flavor duet.
Ingredients:
- Ranetki - 0,5 kg;
- sea-buckthorn - 250 g;
- granulated sugar - 450 g;
- cloves (if desired) - 2 buds;
- purified water - 2.5 liters.
Preparation
- Washed rannets and sea buckthorn are put in cans, add cloves if desired, pour boiling water for 20 minutes.
- Drain the infusion, boil, pour again in the container, previously pouring sugar in them.
- Sealed cover tightly, insulated containers for a couple of days.
A compote made from rennets with cinnamon for the winter
Compote from the bottles can be made more spicy and flavorful, putting spices in a jar or sugar syrup. A traditional additive, most harmoniously combined with apples, is cinnamon. However, adding a bit of vanilla, badonia or cardamom into the drink, it will be possible to enrich the taste of the drink even more and make it more refined.
Ingredients:
- Ranetki - 900 g;
- cinnamon - 1 teaspoon;
- granulated sugar - 300 g;
- purified water - 2.5 liters.
Preparation
- Lay the prepared food in sterile jars, pour boiling water for 15 minutes.
- The liquid is drained, boiled with the addition of sugar and cinnamon, and syrups are filled with apples.
- Seal the compote from the wines for the winter, heat it until it cools down.
Compote from a container with orange
Compote from the bottles, the recipe of which you will learn further, will please with exquisite freshness, unusual aroma and pleasant notes of citrus. Apples in this case are combined with orange slices. Before cutting, the orange is thoroughly washed and kept in boiling water for a couple of minutes, after which all the bones are removed from the lobules.
Ingredients:
- Ranetki - 900 g;
- orange - 1 piece;
- granulated sugar - 0,5 kg;
- purified water - 2.5 liters.
Preparation
- The rennets are placed in cans.
- Add the sliced orange.
- Pour the constituents with boiling water, leave for 15 minutes.
- Drain the infusion, add sugar, boil for a couple of minutes.
- Fill with syrup the contents of the vessels, seal, wrap.
Compote from bottles in the multivark
Boil a delicious compote of bottles for every day and for harvesting for the winter can be with the help of a multivark. For canning at the end of the selected mode, the drink is boiled for 5 minutes at the "Varka" program, then poured into sterile vessels, sealed and sealed for self-sterilization.
Ingredients:
- Ranetki - 700 g;
- a stick of cinnamon and an asterisk of badyan - 1 pc .;
- buds of a carnation - 2 pieces;
- granulated sugar - 200 g;
- purified water - 2 liters.
Preparation
- In the multicastry lay pre-washed ronetki, sugar and spices.
- Fill all with water and turn on "Quenching" for half an hour.
- Ready compote is cooled and served immediately or boiled and sealed in steamed containers for future use.