How to sour apples in cans for the winter and what can you cook with them?

Pickled apples are an unusual product. Recently, most housewives loved to make pickled apples, particularly in villages and villages.

Over time, the fame of this dish became less. But still, many housewives still cook this unusual dish at home and pamper their household throughout the winter. Want to try?

Then we will talk about how to do this, about possible difficulties and how to store the finished product. And also, learn recipes of dishes.

What it is?

Fermentation is one of the many ways to harvest crops for the winter, berries and fruits, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative.

On a note. The peculiarity of souring in banks differs from souring in another container in that it is much easier to make sour in the can for the winter.

But experiment lovers can change cooking methods. For example, you can put honey instead of sugar, replace kvass with a pickle from bread. Most for pickling apples fit banks with a volume of three liters.

How to make sour for winter at home - a step by step recipe

Ingredients for the recipe (3-liter jar):

• five liters of water;
• 0.2 kg of sugar;
• with a slide 1 tablespoon of salt;
• fresh apples;
• leaves of black currant and cherry.

Cooking method:

1. Banks should be sterilized.
2. Next, cook the marinade. To do this, sugar and salt water, and then boil for five to seven minutes.
3. At the bottom of the banks spread out the leaves of cherry and black currant.
4. Next, wash the apples first layer put in a jar, and then again the leaves and so on.
5. Pour the brine and cover the neck with gauze.
6. Before the fermentation process it is necessary to keep a couple of days at a temperature of 20 degrees Celsius.
7. After 8 weeks can be eaten.

Watch the video on how to cook roasted apples:

Difficulties

Although it is quite simple to sour and store apples in banks, some difficulties may arise here:

1. The existence of the need to sterilize cans.
2. Fruits must necessarily be small in size so that they can enter through the neck of the jar.

Where and how to store?

Pickled apples should always be in cool rooms.The temperature should be from one degree to five degrees Celsius or from 10 degrees to 12 degrees Celsius.

• If the apples are in uncooled rooms, then the fermentation process lasts up to one month.
• In cooled rooms souring lasts longer - from 45 days to 50 days.

After that, the fruit can be eaten.

What can be cooked with such apples?

Duck Soup

Ingredients:

• duck up to one kilogram;
• pickled apples from three to five pieces;
• two or three onions;
• two carrots;
• two or three potatoes;
• 50 grams of celery;
• vegetable oil;
• 5 black peppercorns;
• salt;
• pepper;
• spice;
• Lavrushka.

The process of cooking:

1. Wash the duck and let it dry.
2. Next, cut into small pieces.
3. Heat the frying pan and fry without oil for about 5 to 7 minutes until golden brown.
4. Transfer to a pot of boiling water (the amount of water depends on the size of the pot) and boil on low heat with the lid closed.
5. Baked onions, potatoes and carrots on low heat for 6 minutes in a frying pan without oil.
6. Add them to the pan to the duck and boil for about one hour and 30 minutes.
7. After cooking, remove the duck and vegetables, strain the broth and continue to cook over low heat.
8. One carrot and onion head cut into thin strips, and then fry in a pan with vegetable oil until done.
9. Dip them in the soup, chop the potatoes and put them in the soup.
10. Peel the duck and add to the soup.
11. Pickled apples cut into small slices, put in the soup, add peas, spices, lavrushka, salt, pepper, cook for about 10-15 minutes. Lavrushka remove.

Borscht

Ingredients:

• 2 liters of water;
• 0.4 kilograms of pork ribs;
• 0.3 kilograms of potatoes;
• 0.3 cabbage;
• 0.25 kilograms of pickled apples;
• 0.2 beet;
• 0.12 kilograms of onions;
• 4 tablespoons butter;
• 3 tablespoons of tomato paste;
• 3 leaves of laurel;
• salt and pepper to taste;
• 2 tablespoons 9% vinegar.

Cooking method:

1. Wash the pork ribs, add water, bring to a boil, remove the foam. Boil over low heat for 40 minutes, peel potatoes and cut into cubes.
2. Grind onions.
3. Chop cabbage finely.
4. Cut the pickled apples into slices.
5. Grate the beets, stew for 10 minutes, adding 2 tablespoons of butter and vinegar.
6. Fry the onions in butter until golden brown.
7. Add tomato paste, a couple of spoons of broth, bay lob, salt and pepper. Extinguish for 5 minutes under a closed lid.
8. Ready broth strain.
9. Dip beets and potatoes in it, cook for 10 minutes over medium heat.
10. Put cabbage in borsch, put apple slices and onion. Soak over low heat with the lid closed for 15 minutes.
11. Then remove from heat and let it brew for 20-30 minutes. Serve with sour cream and dill.

The calorie content of pickled apples is relatively small. One hundred grams of this product accounts for 40 to 70 kilocalories. These pickled fruits have a pleasant and wonderful taste. If you often eat a lot of these pickled apples, it will be of great benefit to your body. In this fermented product there are practically no fats, and the vitamins are preserved despite this fruit processing.

Watch the video: 6 Fruit Trees You Can Grow In Pots Easily (April 2024).