18 best recipes for preparing apple preparations for the winter

Every year there are a lot of apples in the orchards. Gardeners prepare them for the winter by placing them in boxes with wood shavings. But this is far from the only way to preserve fruits for food during the cold season. There are many recipes for original and tasty apple preparations: compotes, preserves, jams, marmalade. We will tell you about the most popular methods of processing apples.

Specifics of harvesting apples for the winter

There are many varieties of this fruit in the world. Each one is unique in its own way. The taste of the preparation for the winter depends on the variety. Some gardeners claim that only late varieties need to be covered for the winter. Others argue that early varieties store no worse. Among the many recipes, everyone will find something to suit their taste. To prepare for the winter, you should select the right fruits.

Features of product selection

Only late-ripening apples are left fresh in winter. Jams and jams are prepared from summer varieties. The White filling variety is quite suitable for this purpose. Apple juice is very useful. To prepare for the winter, it is best to squeeze the juice from Antonovka. Apples are also unique in that these fruits can be used unripe. Vinegar is prepared from unripe fruits, which is successfully used in cooking and folk medicine. Gourmets will enjoy unusual cooking recipes in combination with walnuts, lemon, ginger, and bay leaves.

Preparing the dishes

Blanks for the winter are packaged in sterilized jars. Sterilization time depends on the container capacity. Half-liter jars are sterilized for a couple of 5 minutes by placing them on the spout of a boiling kettle. Glass jars with a capacity of 1 liter are sterilized for 10 minutes. Large jars are filled with boiling water and left in a water bath for 30 minutes.

The blanks are rolled up with metal lids. They should have an even shape and a good sealing gum.

What can you make from apples at home?

The list of dishes that can be prepared from apples for the winter is very wide:

• jam,
• jam,
• puree,
• marmalade,
• jam,
• jelly,
• compote.

This is not a complete list of recipes. Each housewife will choose the best dishes for herself and will be able to prepare them herself.

Dried apples

The Melba variety is best suited for drying. Any quantity can be dried. The advantage of dried apples is that they do not take up much space. You can store them in a cloth bag or paper bags.

The fruits are washed and dried. Cut the washed fruits into circles 5 mm thick. Place the slices on a drying rack. You can put them in the oven, preheated to 100 degrees, and make sure they don’t burn. In good weather, drying in the sun is possible. Continue it until maximum moisture loss. It is good to dry late-ripening, winter apple varieties. They don't darken.

Pickled apples

Many people love soaked apples. Whole fruits are selected without any signs of spoilage. Preference is given to winter varieties. It is best to soak fruit in wooden tubs, but you can use enamel and ceramic dishes.

The dishes are washed thoroughly.

Prepare the brine. A simple brine is 10 liters of cold water, 10 g of table salt and half a kilo of sugar. The water is heated to a boil. Salt and sugar are dissolved in it. 10 kg of garden apples are placed in prepared containers. Pour in cooled brine. Oppression is placed on top. The workpiece should be stored in a cool place.

Applesauce

Cores are removed from 1 kg of apples. The peel is cleaned. The fruits are cut into slices. Place in a saucepan and add a glass of water. Heat to a temperature of 100 degrees. Keep on fire for 20 minutes. Then cool. Grind in a blender or other method. Add 150 g of sugar. Put it on gas again and cook, stirring. Boiling indicates that the puree is ready.

Jam

One of the dishes that is often prepared for the winter is apple jam. A kilogram of ripe fruit is boiled and pureed as described above.Add half a kilo of sugar to the puree and put it on gas. The mass is brought to a boil and boiled for 30-40 minutes.

Stir constantly during the process so that the jam does not burn.

When ready, the hot jam is quickly put into jars prepared in advance.

Marmalade

Marmalade is an excellent treat for the winter. It takes a long time to do, but it's worth it.

Wash 2.5 kg of fruits and cut into pieces. Place in a saucepan and add a glass of water. Cook apples over low heat until soft. Use a blender or masher to puree soft fruits. Add 1.5 kg of sugar to the puree and cook until thickened over low heat for another 40 minutes. Place the thickened mass on a baking sheet covered with parchment paper. Flatten with a spoon and place in the oven at 80 degrees for 2 hours. The finished marmalade is covered with parchment, turned over and left to cool and dry for a day. Cut it into pieces and store in a cool place.

Jam

You can make jam from apples for the winter. To do this, a kilogram of fruit is sorted, washed, and cut into slices. Place the slices in a basin, add 300 ml of water with the addition of a teaspoon of citric acid. After 15 minutes, the water is drained and 800 g of sugar is added to the apples. Everything is left for 12 hours. When the apple mass releases juice, it is put on gas, heated to a boil and boiled for 10 minutes. Then remove from heat and leave to cool. The process is repeated three times. After the third boil, the jam can be considered ready.

Adjika with apples

Adjika is made from sour apples. To prepare you will need:

• red tomatoes – 3 kg;
• sour apples – 1 kg;
• garlic – 3 heads;
• chili pepper – 200 grams;
• vegetable oil – 250 g;
• salt – 3 tbsp. l.;
• sugar – 100 g.

Wash the tomatoes and apples, peel them and pass through a meat grinder. Put on gas and cook for 2.5 hours. Separately, grind the hot pepper and garlic in a blender. Add to the boiled puree 30 minutes before the end of cooking. Add salt and sugar at the same time. Pour in vegetable oil. Pack adjika into glass jars prepared in advance.

Jam

Jam is one of the most delicious preparations for the winter. The fruits are peeled and cored. There should be 1 kg of peeled apples. The purifiers are filled with water and put on gas. Boil for 15 minutes, covering with a lid. Peeled fruits are cut into pieces. Add half a kilogram of sugar and shake so that the sugar is distributed evenly. Hot apple broth is poured into a container of fruit.

The mixture is placed on the stove, heated strongly and boiled, skimming off the foam. Stirring constantly, bring the jam to the desired thickness. This will take 30-40 minutes. Check the readiness of the jam with a spoon: drop it onto a saucer, cool for 30 seconds, then run a spoon over it. If there are no traces left, the delicacy of fresh apples is ready for the winter.

Jelly

Jelly is a delicious treat reminiscent of summer. It is easy to cook as the recipe is simple. A pound of fruit is washed, peeled and cut into quarters. Place in a saucepan, add half a liter of water and 150 g of sugar. Cook everything together over low heat until the apples soften. Then rub through a sieve to obtain a sweet puree. Separately, 15 g of gelatin are dissolved in warm water. Gelatin is poured into applesauce and everything is mixed. The resulting mixture is poured into prepared containers. Store in small jars in the refrigerator.

Ketchup with plums

As a homemade preparation from apples for the winter, you can make ketchup with plums. For ketchup you will need:

• red tomatoes – 3 kg;
• plums and apples - 1 kg each;
• onions – 3 pcs.;
• sugar – 200 g;
• table vinegar – 50 ml;
• salt – 1 tbsp. l.;
• ground black pepper – 10 g;
• ground cloves and cinnamon – 5 g each;
• ground red pepper – 3 g.

Peel tomatoes, apples, plums and onions, cut into pieces and grind in a meat grinder. Put the vegetable mixture on gas and heat to 100 degrees. After boiling, continue cooking for 2 hours over low heat. Stir with a wooden spoon as you go. Then remove the puree, cool and rub through a sieve. Add spices and simmer for another 40 minutes over low heat. 5 minutes before the end of cooking, pour vinegar into the ketchup and stir. Pour into jars while hot.

Apple compote

Homemade preparations for the winter are unthinkable without apple compote. It's easy to roll it up. For compote you will need 3-liter jars. For 1 jar take 750 g of fruit. They are washed and cleared of seed pods. Cut into slices and place in a sterilized jar. Boil water in a saucepan. Boiling water is poured over the fruits in the jar and allowed to stand for a quarter of an hour. Then the apple infusion is poured into a saucepan, 300 grams of sugar are added and allowed to boil. After boiling for 2 minutes, boiling syrup is poured over the apples again and the lids are closed.

Apple juice

Apple juice for the winter can be prepared with or without sugar. Juice is squeezed out of ripe fruits. Prepare jars or bottles in advance. They need to be washed and sterilized. The squeezed juice is poured into the pan.

Important: Do not use aluminum cookware.

Place on fire and bring to a temperature of approximately 90 degrees. As soon as bubbles and foam begin to rise from the bottom, the gas is turned off, the foam is removed, and the juice is poured into a prepared container and closed for the winter.

Vinegar

You can process apples into vinegar. To prepare vinegar, squeeze apple juice. It is poured into sterilized jars, rubber gloves are put on the necks of which, and left in a warm place. When the glove is inflated, the vinegar is poured into another jar.

The neck is closed and brought to full readiness for another two months.

Pouring

Wash 2 kg of apples, cut into slices and put in a jar. Boil and cool 1 liter of water. Dilute half a liter of vodka in it. Pour this mixture over the fruit. Close the jar with a lid and leave for two weeks. Then filter through cheesecloth. Prepare syrup from a liter of water and a kilogram of sugar. Mix the cooled syrup, apple infusion and another half liter of vodka, pour into a jar, and seal with a lid. Leave the mixture in a cool place. After 3 days the liqueur will be ready. This is one of the options for twisting apples for the winter.

Tincture

Moonshine apple tincture is an excellent alternative to industrial alcoholic drinks. Two kilograms of washed and chopped fruits are placed in a glass jar and filled with a liter of homemade moonshine. Close the jar with a lid and leave for 10 days. After this, the drink is ready for storage and consumption. The tincture can be stored in a jar. But it is better to filter through cheesecloth and pour into smaller containers, for example, bottles.

Paste

For processing apples into marshmallows, their quantity does not matter. The fruits are washed. Peel and put into the pan as much as will fit. Add 250 g of water and cook over low heat, covering with a lid. As soon as the fruits can be easily pierced with a fork, the water is drained and the fruits are pureed using a blender. Cover the baking sheet with parchment paper and spread a thin layer of applesauce on it. The baking sheet is placed in the oven on the lowest heat.Do not close the door. The pastille is dried for 10 hours. When it stops sticking to your hands, it is carefully removed, rolled into rolls and cut into portions. It takes a lot of time, but the goodies are worth it.

Freezing apples

Freezing apples is the simplest of winter preparations. The fruits should be washed and dried. Then cut them into slices. Place the slices on plastic wrap so that they do not touch each other. In this form they are sent to the freezer for 3 hours. When the slices are frozen, they are put into bags and stored in the freezer.

Mustard with apples

3 washed apples are baked in the oven until soft. Then the fruit should be cooled. Pour 3 tablespoons of vinegar into the pan, lay out 3 pcs. cloves and add half a teaspoon of cinnamon. Heat everything together to a boil, then cool and rub through a sieve. Add 40 g of mustard powder to the applesauce and mix everything. Add a tablespoon of honey and vinegar mixture and mix again. The seasoning can be prepared for future use. Many delicious dishes are prepared with it.