I share my favorite recipe of stewed sour apples. I have prepared myself 12 cans for a total of 24 liters.
As a child, my parents had a huge garden with apple trees, and my mother every autumn rolled many different compotes. My favorite was sour Antonovka, which kept pace in October.
Over time, parents do not have time to follow the garden and fruit compote gradually disappeared from my life. And it was cool to walk in the autumn garden and breathe the scent of ripe apples.
Recently I traveled to his parents for a visit and bumped into my mother's book, where she records all the recipes and found her recipe for the most compote. Nakhodka literally saved me, because this fall friends deluged me with apples.
Cooking method
My apples thoroughly under running water. If there is a broken place, and cut off.
With yablokorezki cut apple into slices and remove the core.
FOR BANK apples at ⅓ and pour boiling water under the neck.
IMPORTANT pour boiling water in a thin stream and slowly. Otherwise, cans may burst from extreme temperatures.
I leave to infuse for 10-15 minutes. During this time, the apples may absorb some of the water, so do not worry, the water does not evaporate.
I drain the water into a saucepan and add the sugar after this time. I put on the plate and bring to the boil. Another hot syrup poured into banks and close the lids.
Banks turn over and put them in the oven to cool down completely. Instead of the oven, you can wrap a blanket banks, but this option is my least favorite. This method makes it possible not to sterilize jars in advance, and just wash them.
When the compote has cooled down completely (at me it takes about 13-14 hours), store it in the dark place for storage. I have such a compote stands quietly for about a year, specifically checked, though usually drunk much faster.
Ingredients
0.5 kg of apples
Water 2.5 liter
1-1.5 cups of sugar