Simple recipes for making grape compote for the winter at home on a 3-liter jar
The modern industry produces many different kinds of drinks. But not all of them comply with accepted standards and some of them are not only harmful, but also dangerous. Therefore, it is better to make homemade preparations in the form of compotes. Grape compote for the winter is prepared in different ways and from different varieties. It turns out to be rich, aromatic and retains vitamins well.
The subtleties of cooking compote for the winter
For grape harvesting, there are such features:
- You can prepare a drink from grapes with whole bunches with twigs or only from berries. If the fruits are large, it is better to remove them from the branches - this will not get garbage into the compote.
- Bunches with small berries are preserved whole.
- Some housewives remove seeds from large berries.
- If the fruits are large, but the seeds are not removed, they are pierced. So they will not boil over and remain whole.
- Compote can be made only from grapes or made from an assortment of fruits and berries that ripen together at this time.
- Various varieties are used, but those with a delicate aroma are more preferred.
- Citric acid is added to improve the color.
- You can add cinnamon, vanillin, cardamom. Grapes with these spices go well.
Compotes can be made with or without sterilization.
Which varieties are better to choose?
Currently, breeders have bred many varieties of table grapes that are excellent for harvesting compote.
From varieties of white and green, the compote turns out to be transparent. To give it color, it is made with other fruits, or cherry and currant leaves are added to it.
A beautiful pink compote is obtained from red grapes and can be made without additives. The berries of blue and black make the drink dark and rich.
For the preparation of compote, many housewives prefer Isabella, Kishmish and Lydia varieties. Muscat varieties are good in home drinks - Hamburg, Queen and Cardinal. You can cook compote from any available variety, but it is better if the berries are firm.
Preparing grapes before starting the process
Before preparing grapes in a jar, you need to prepare it:
- It is better to collect it in dry, sunny weather. The bunches collected in the rain quickly deteriorate and the workpieces may not stand.
- If you plan to preserve grapes in whole bunches, they are thoroughly washed under the tap.
- Remove garbage and dry berries, if any. They are usually found on small varieties.
- Lay out the bunches on a towel so that the water flows well.
- If a blank with individual berries is prepared, they are removed from the branches, washed and laid out to dry out a little.
- Large berries are carefully cut out the seeds.
The prepared grapes are put in jars and immediately proceed to further actions, otherwise it will begin to deteriorate.
Methods for making grape compote at home
Grape compote is made in various ways:
- Jars can be sterilized, but this method leads to boiling of the berries, and the workpiece loses its appearance.
- More often grapes are made without sterilization or with double filling. So it turns out to be more aromatic and does not lose vitamins.
- They make grapes on their own or together with peaches, apples, pears.
- Can be made with or without sugar. You can also substitute honey for sugar.
In any case, it is important that the jars are well sterilized. Then the workpiece will stand well and retain its taste.
A simple recipe for a 3-liter can
To cook grape compote for one can you need:
- grapes - 1 kg;
- sugar - 1-2 glasses, depending on the grape variety and taste;
- citric acid - 0.5 tsp. (for sweet varieties);
- water - 2 liters.
Put the prepared grapes in a jar, add sugar, citric acid and pour water to the top. Put a metal lid on top and send the container to sterilize. It is not necessary to boil the jars for a long time so that the berries do not boil. It is enough for the compote to boil. Remove the can from the sterilizer and close.
Jars are sterilized in special sterilizers or in a pot of water. They are filled with water up to their shoulders and the pan is covered with a lid. A cloth is laid on the bottom of the sterilizer so that the cans do not burst from a sharp temperature drop.
Without sterilization
You can prepare compote without sterilization. It is boiled, as usual, in a large saucepan, then poured into jars and rolled up. In this case, the compote is well worth it and practically does not shoot.
But the disadvantage of the method is that the berries and fruits are very soft and fall apart at the moment when they are put in jars.
But if you use hard varieties and remove the pan from the heat immediately after boiling, the berries do not have time to boil. Then it is important to put them in the jar correctly. To do this, first pour the liquid to half the container, and then carefully lower the berries into it.
Sugarless
Grape compote can be made without using sugar. It is useful for diabetics and retains useful substances better. It is also useful to drink it for people who want to lose weight.
This type of workpiece is performed by sterilization. Sugar itself is a preservative. And if you don't use it, you need to replace it with something. Therefore, be sure to put citric acid and boil the berries well.
It is better to use sweet and sour varieties. In winter, honey or a sugar substitute can be added to such a drink.
By the method of double filling
Some housewives make berry compotes without sterilization, pouring boiling water or syrup over the berries. In this case, the banks must be pre-sterilized. To do this, they are placed in a cold oven, the temperature is raised to 150 degrees and kept for 15-20 minutes. If you need a lot of containers, and the oven is not so roomy, put sterile jars on a clean ironed towel.
You can also sterilize the dishes with hot steam. For this, the jars are placed over a boiling kettle with the neck down and kept for 5 minutes.
Fruits are put into prepared containers and poured with boiling water. To prevent the can from bursting, it is wrapped in a towel. Withstand 15 minutes, then the water is drained and a syrup is prepared from it from the remaining ingredients. Boil and pour over the fruit again. After that, it remains only to roll up and wrap it in a blanket.
You can prepare the syrup at once and pour the fruit twice with it.And you can use only pure boiling water, and add sugar and acid to the jar after the first pour.
With honey
It works well if you make a homemade drink with honey. It is put in compote instead of sugar to taste and cinnamon is added. Otherwise, all actions are carried out as usual.
With apples
If you cook grapes with apples, it is better to cut them into slices, removing the core. If you peel them off, they can become soft or darken.
To prevent this from happening, they must be mixed with sugar and citric acid, hold for a little so, and then put in a jar to the grapes. Fill everything with water and sterilize.
With pears
You can spin a delicious drink if you add late varieties of pears to the grapes. They are peeled from the core and cut into slices.
Ingredients:
- grapes - 1 kg;
- pears - 1kg;
- sugar - 1 glass;
- water - 1.5 liters;
- citric acid - 0.5 tsp
Pears need to be taken unripe, they retain their shape better and do not fall apart.
With ranetki
Delicious compote is obtained if you make it with heavenly apples. This is an apple variety that has small fruits. They can be folded into the jar as a whole by piercing the skin.
Ingredients per can:
- grapes - 1 kg;
- ranetki - 1 kg;
- sugar - 1 glass;
- water - 1.5 liters.
Such a compote with berries of large white or green grapes looks beautiful.
With peaches
If you cook grapes with peaches, it is better to take dark varieties. They will give the drink a beautiful rich color.
Peaches can be used whole, or you can remove the pit. It is better to take grapes large, firm, without twigs.
Ingredients:
- grapes - 1 kg;
- peaches - 5-6 pieces of medium size;
- sugar - 1 glass;
- citric acid - 0.5 tsp;
- water - how much will enter.
Put the fruits in a jar, pour boiling water over and let stand for 15 minutes. Drain the water into a saucepan, add sugar, acid, boil and pour back into the jar. Roll up and wrap with a blanket until it cools completely.
With lemon
If you make grapes with lemon, you don't need to use citric acid. Lemon gives the drink a delicate aroma and lasting color. Put a couple of slices in the compote and cook it as usual.
Features of storage of grape compote
Grape harvests for the winter are stored in the same way as others. After the jars have cooled, they are removed in a cool, dark place. Cellars and cellars are best suited for this. If not, you can store them in the pantry. The main condition is that there are no heating devices nearby.
