Apples are the most common and accessible fruit for canning. Traditionally, later varieties are used for preparations; they are juicy, tasty and meaty, do not fall apart when blanched and hold their shape well in the jar. But juicy, aromatic early varieties are also canned. Making compote from sweet apples for the winter with citric acid is one of the simplest recipes.
Features of preparing apple compote with citric acid
To prepare compote, you can use almost all varieties of apples. The best varieties for the drink:
- Aport;
- Lemon;
- Antonovka;
- Boyken;
- Pepin saffron.
Subtleties of preparing apple compote:
- When the skin of the fruit is not very hard, there is no need to peel the fruit. Otherwise, the skin is removed and the seed chambers are cut out.
- Before placing apples in containers, the fruits are blanched. To prevent overcooking, they are not processed in boiling water. The liquid warms up to 90 degrees. The fruit is then cooled by immersion in cold water.
- If the fruits are sour, then sterilization takes little time.
- You can prevent the darkening of cut apples by immersing the fruit in salted cold water for 20 minutes - 10 grams dissolve in 1 liter of water. salt.
The drink is rolled into a sterilized container to prevent fermentation. For this reason, it is necessary to wash the fruit well before the cooking process.
List of ingredients
For a 3-liter container you will need the following products:
- apples – 500-700 gr.;
- sugar – 250 gr.;
- citric acid – 1 tsp.
Product selection rules
To prepare an apple drink for the winter, select ripe and slightly unripe fruits, sweet and sour varieties that have dense pulp. The structure of the apples should be well preserved. This is especially true for preparing compote from chopped fruits.
The fruits are sorted and removed with worms and damage. Fruits need to be washed well, otherwise the shelf life of the drink will be short.
If the preparation is made from whole fruits, then small ones (ranetki) are selected. Overripe fruits will instantly lose their shape, and a drink made from unripe ones will turn out tasteless and insipid.
The compote should be prepared using one variety of apples, without mixing different varieties in one container.
How to prepare containers
Drink cans must be washed in a soapy solution, adding dishwashing liquid, or use soda. Then the container is washed under running water. The jars should drain a little.
Next they are sterilized. For this procedure, you can take a large saucepan and place a metal grate on it or a small saucepan. Several containers are placed on the grill at once, neck down. Steam the container for 1 minute. The lids are also sterilized; they need to boil for a couple of minutes in water.
How to cook apple compote with citric acid at home
To prepare compote, you must follow the cooking steps:
- Immediately put on gas, boil water in the amount of 2.5 liters. It is recommended to boil more for reserve.
- Wash the fruit, wipe with a napkin, cut into slices. No grinding required.
- The apples are placed in a jar and filled with hot water.
- Cover the container with a lid and leave for 25 minutes to allow the fruit to warm up.
- All liquid is poured into a pan and sand is added. The solution must be boiled for 3 minutes.
- Pour citric acid into the container, pour the boiled sugar solution over the drink, and swirl.
- The container is turned upside down, covered with a blanket and left until it cools completely.
Storage conditions and periods
The storage room for apple compote should be cool and dark. Duration – 1-2 years.
