Chokeberry ... from one name, the soul becomes languid, and autumn landscapes come to mind. And indeed, what a charm it is to admire the window in the autumn weather, while drinking a fragrant, slightly tart compote. Or in the middle of the January blizzard to open the treasured bottle, to the delight of the children.
Harvesting apple compote with aronia for the winter - general principles of preparation
• Harvesting compotes for the winter is painstaking and time-consuming work. In order for the drink to stand for a long time, before canning, the raw materials are carefully sorted out, discarding spoiled, rotten rowan berries and apples beaten by wormholes.
• Sorted berries and fruits thoroughly washed with ordinary running water. Heavily soiled - pre-soaked, and then washed. After washing, be sure to let the water drain completely.
• Some formulations require blanching berries and apples in boiling water. This is recommended in an aluminum or enamel pan.
• For preservation use sterile glass jars with an optimal volume of 3 l. Of course, the containers should be intact, without cracks, the neck of the jar should also not be punctured. They are washed thoroughly, always with hot water with detergents, non-aggressive agents, rinsed thoroughly and put the neck down on a towel so that they dry well. Then dry cans are sterilized by installing on a wire rack lying on a pot of boiling water. Lids for canning are boiled separately for at least 10 minutes.
• Fill banks at least halfway. First, more dense fruits are laid, and the mountain ash is poured on top. Berries and fruits laid in jars are poured with boiling syrup to the very neck and sealed with a manual seaming machine.
• Some types of cooked compote from apples with aronia for the winter pasteurized. To do this, the filled containers are installed on a wooden grate, laid at the bottom of a suitable volume pan, and poured on the shoulders with hot water. Then bring it to a temperature of 85-90 degrees and pasteurize the drink specified in the recipe time.
• After seaming the containers, turn them upside down and wrap them well with a thick cloth or blanket to keep the heat in the banks for a longer period. This provides additional sterilization for sunsets.
Stewed apples with aronia for winter - Paradise apples
Ingredients:
• one and a half kilograms of apples, varieties of Kitayka or Ranetki;
• four glasses of sugar;
• 4.5 liters of water.
Cooking method:
1. Sort the apples, tearing the ponytails and laying aside damaged and rotten fruits. Fruits with wormholes are also unsuitable for harvesting compote.
2. Put clean apples in a bowl and fill them with cold water.
3. Put in a colander mountain ash. Rinsing with a little warm water, peel the berries from the twigs, while removing the spoiled ones.
4. In sterile, dry jars, first spread the dried-up ranetki, and pour about two handfuls of chokeberries on them. Make sure the jars are about half full with fruits.
5. Boil water, immediately fill it with the fruits laid out in jars and let stand, covered with lids, until completely cooled.
6. Cool the infusion through a nylon cover, in which you yourself make holes, back to the pan, add sugar at the rate of 200 g. to one liter of infusion, and put a container for quick boiling at maximum fire. Constantly stirring the syrup with a spoon, wait for the sugar to dissolve.
7. Use a ladle to carefully pour the boiling syrup into the cans, filling them all the way to the neck, and tightly seal the containers with sterile lids.
Stewed applesauce with apples for the winter - "Cherry flavor"
Ingredients for 3 liters (one bottle):
• two large sweet apples;
• an incomplete glass of aronia;
• 300 gr. sugar
• six fresh cherry leaves.
Cooking method:
1. Rinse the cherry leaves thoroughly and lay them out to dry on a linen towel.
2. Cut clean apples with a sharp and thin knife into slices and be sure to remove the middle with seeds.
3. Rinse the mountain ash and dry the berries from moisture in a colander.
4. Transfer the dried berries and fruits into a sterile glass container. Put cherry leaves on top of the fruits and pour boiling water under the very neck, cover with a sterilized lid for seaming.
5. Without rolling up, leave the jar on the table until completely cooled, pour the infusion from it into the pan and cover the jar with the same lid again.
6. Boil the infusion over high heat, pour granulated sugar into it, and, reducing the temperature, boil until all the crystals have melted. Then increase the heat, wait for it to boil and pour the boiling syrup into a jar.
7. Cover the container with a metal lid and roll it well with a key.
Winter compote with apples for the winter with citric acid
Ingredients:
• a pound of autumn apples, any hard variety;
• 600 grams of aronia;
• three liters of settled or filtered water;
• "lemon", crystalline - 1/2 tsp.
Cooking method:
1. Sort mountain ash from spoiled fruits and rinse well. Then fill with hot filtered water and leave under the lid for 12 hours.
2. After this, strain the infusion into the pan and pour sugar into it.
3. Place the strained berries in a sterile jar and place apples cut into small slices with the peel. First remove the seed box from the fruit.
4. Put the pot with broth on a strong fire and boil quickly. Then reduce the heat and boil the syrup for 20 minutes.
5. Add citric acid, boil and pour in a boiling broth the fruits, laid in a jar.
6. Compote hermetically seal the can with a lid and leave until completely cooled under the covers, turning it upside down.
Strawberry compote with apples for the winter, without sterilization
Ingredients:
• 700 gr. chokeberry;
• 250 gr. medium-sized apples, varieties "Semerenko";
• 600 grams of sugar;
• two liters of standing boiled water.
Cooking method:
1. Rinse apples thoroughly in warm water. Without cutting the fruit, carefully remove the core from each. Place the apples in a clean, sterile container, pour boiling water over them and leave them under the sterile lid for 20 minutes.
2. Rinse the chokeberry in a colander and transfer the berries to a saucepan. On a jar with cooled apple infusion, put on a home-made nylon cap with holes and pour liquid from it into a pan with mountain ash.
3. Add sugar and, stirring, put on medium heat. Cook until the rowan berries begin to burst. Then strain and boil again.
4. Pour the apples in a boiling compote, filling the container to the very neck, and roll up with a clean boiled lid for preservation.
Stewed applesauce with apples for the winter - "Assorted"
Ingredients:
• 300 gr. pears;
• 800 gr. chokeberry;
• sweet and sour apples - 400 gr.;
• a small bag of vanilla;
• granulated sugar - 450 g .;
• An incomplete teaspoon of crystalline lemon.
Cooking method:
1. Rinse the fruit well with warm water and carefully cut the fruit lengthwise into two halves. Remove the middle with the seeds in it and cut a little flesh from the side of the stalk, cut off the noses.
2. Rinse the chokeberry in a colander while peeling berries from twigs and removing unfit for preservation.
3. Place pears loosely in a sterile jar, trying to place them with the convex side to the glass. Seal pears with apples and sprinkle mountain ash on top.
4. Pour two liters of water into the pan and set it on high heat. Pour boiling water in a jar and leave, having covered with a can.
5. After 15 minutes, drain the infusion back into the pan, boil it, fill it in a jar and leave it to cool completely.
6. After this, strain the broth in the pan, dilute the sugar until completely dissolved in it, and put on intense heat. When it boils, add vanilla with lemon, boil the syrup for a minute, and, boiling, pour into a jar, filling it to the top. Cover and roll up.
Winter compote with apples for the winter with lemon
Ingredients:
• twelve dense small apples;
• half a lemon;
• 300 gr. refined sugar;
• one and a half glasses of aronia;
• filtered or boiled water - 1.5 liters.
Cooking method:
1. Thoroughly rinse the blackberries and apples.
2. Cut the apples in half, remove the middle with a knife and cut into thick slices.
3. In a saucepan, pour about 2 liters of drinking water into it and put on an intense fire. When it boils, lower the apples and simmer for two minutes with a minimum boil. Then gently catch the pieces of fruit with a slotted spoon and transfer them to a clean jar.
4. Boil the remaining broth in the pan and lower the mountain ash into it. Blanch the berries for about a minute and, like apples, transfer to a jar.
5. In a boiling broth, add filtered lemon juice, all the sugar, and boil while stirring.
6. Syrup, directly from the pan, pour into a jar and roll up with a sterile lid.
Compotes from apples with aronia for the winter - cooking tricks and useful tips
• To better rinse glass containers, pre-soak them for half an hour in a solution of soda ash. To prepare it for one liter of water, you need a teaspoon of soda.
• In general, try to use less aggressive detergents less, our grandmothers did an excellent job with boiling water and mustard powder.
• The integrity of the container can be determined by lightly tapping it with a pencil. If there is even a slight crack on the walls, the sound emitted when tapped will be dull, slightly rattling.
• Do not leave free space between the lid and syrup; fill the jar with liquid up to the very neck without fear of overflow.
• Place hermetically sealed containers for cooling in those places where there are no drafts, and be sure to cover them.
