Step-by-step recipe for apple compote with citric acid for the winter
Apples are the most common and affordable fruits for conservation. Traditionally, later varieties are taken for blanks, they are juicy, tasty and fleshy, do not disintegrate when blanched and keep their shape well in a jar. But the juicy, aromatic early varieties are also canned. Cooking sweet apple compote for the winter with citric acid is one of the simple recipes.
Features of making apple compote with citric acid
To prepare compote, you can use almost all varieties of apples. The best varieties for a drink:
- Aport;
- Lemon;
- Antonovka;
- Boyken;
- Pepin is saffron.
The subtleties of making apple compote:
- When the skin is not very tough, the fruit does not need to be peeled. Otherwise, the skin is removed, the seed chambers are cut out.
- Before putting apples in the container, the fruits are blanched. To avoid digestion, they are not boiled 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 exclude the darkening of chopped apples by immersing the fruit for 20 minutes in salted cold water - 10 grams of water dissolve in 1 liter of water. salt.
The drink is rolled up in a sterilized container to exclude fermentation. For this reason, it is necessary to wash the fruit well before the cooking process.
Ingredient List
A 3-liter container will require 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, ripe and slightly unripe fruits, sweet and sour varieties that have dense pulp are selected. The structure of apples should be well preserved. This is especially true for the preparation of compote from chopped fruits.
The fruits are sorted out, removed with worms and damage. The fruit must be washed well, otherwise the shelf life of the drink will be short.
If a harvest is made from whole fruits, then small ones (ranetki) are selected. Overripe fruits will instantly lose their shape, and a drink from unripe will turn out tasteless and insipid.
Compote should be prepared using one variety of apples, without mixing different varieties in one container.
How to prepare containers
Drink cans should be washed in a soapy solution, adding dishwashing liquid, or using soda. Then the container is washed under running water. The cans should drain slightly.
Then they are sterilized.For this procedure, you can take a large saucepan by placing a metal grid on it or a small saucepan. Several containers are placed on the grate with the neck down. The container lasts for a couple of minutes. 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 points:
- It is immediately put on gas, water is boiled in an amount of 2.5 liters. It is recommended to boil more for stock.
- Wash fruit, wipe with a napkin, cut into wedges. No shredding required.
- The apples are sent to a jar and filled with hot water.
- The container is covered with a lid and left for 25 minutes to warm the fruit.
- All the liquid is drained into the pan, sand is introduced. The solution needs to be boiled for 3 minutes.
- Pour citric acid into a container, pour the drink with a boiled sugar solution, twist.
- The container is turned upside down, covered with a blanket and stood until it cools completely.
Storage conditions and periods
The storage room for the apple compote must be cool and dark. The term is 1-2 years.
