There are many ways to prepare apples for the winter. And one of the most popular is drying. Our great-great-grandmothers used it. Then there was no sugar and cans to roll up compotes or make jam. Fruits finely sliced and laid out in the sun. Drying apples is popular today. In this form, the fruit retains the maximum amount of vitamins, natural taste and aroma, as well as long and without problems stored. But not everyone has the opportunity to dry apples in the open sun.
What other methods exist, we will describe further.
Drying apples: choose and prepare the fruit
Absolutely all the varieties of apples are suitable for drying, but the most delicious harvest is obtained from fruits with thin skin, a small seed box, a rich sweet-sour taste and a very bright aroma. Ideally suited for drying varieties Antonovka, Aport, Pepin, Sinap, etc.
Before drying, carefully sort and wash the apples, remove the seeds. Then cut into slices about 5 mm thick.
Take note! Very nice look dried apples, cut into rings. But for this it is necessary to remove the seed box with a special knife.
The traditional way: drying in the street
Apples can be laid out on any suitable surfaces that you have on hand: on pans, trays, cardboard boxes and others.
You can also hang the apples, strung on a string. So they will dry faster, because, besides the sun, they will also be affected by air currents. But this method has a big minus: insects.
Bees, wasps, and flies simply attack apples that are laid out or suspended from drying. Gauze, which is recommended to be used for protection, does not help, but rather harm. It prevents the ingress of fresh air and, on the contrary, contributes to the formation of moisture and damage to the product.
Take note! Commercially available nets for drying products. They are made of durable material and consist of several tiers. For outdoor harvesting apples, they are ideal.
Apples are finely chopped, spread out in a single layer on a baking tray, previously laid out with parchment. For an hour, put in the oven, heated to a temperature of 50 ° C. It makes apples worse. Then the temperature should be raised to 70 ° C, so that the excess liquid comes out and the fruits begin to dry. It will take about 2 more hours. The last stage of drying takes place at 80-90 ° C and takes about 1.5-2 hours. During this time, the apples reach the desired state.
At the last stage, it is advisable to keep the oven door open. So the apples dry faster.
This method can be used even in the apartment. But there is a significant disadvantage: the incredible heat, which at the same time will be in the room. And the time for the whole process takes quite a lot.
Dry apples in the microwave
A great way to quickly dry the apples. Thin slices should be laid out on a pallet. Turn on the microwave oven for 3 minutes at a power of 250W, then raise the temperature to 300 and sustain the fruit for another 3 minutes. If the apples are sliced thin enough, this time is enough. Minus, many consider the radiation of microwave waves. Yes, and the taste of apples is lost, becomes less intense, as a result of such processing.
In the electric dryer
Ideal for all who love dried vegetables and fruits. Apples should be finely cut, spread out on a pallet in an even layer and turn on the device to the selected capacity. The undoubted advantages of this method are cooking speed, minimal time and energy consumption. Very comfortably!
The first few times, until you adjust, you have to monitor the condition of the apples. Often they dry out, losing their juiciness, color and flavor.
Dried apples must keep their shape, do not break. Store them in cardboard boxes or paper bags. If packaged in a plastic bag or plastic container, they may become moldy.
In winter, the workpiece can be used not only for cooking compotes. On the basis of apple drying, you can prepare sauces, dressing for pancakes and pancakes and other dishes. In general, in the winter, dried apples in the kitchen will definitely not be redundant.
Dried apples in the oven for the winter is not difficult. The process itself is simple. But the time for drying apple slices will need a lot. Dried apples are a useful dried fruit that we often use in the winter for making compotes, uzvar, jelly, all kinds of desserts and other dishes. In the process of drying in apple slices, all useful vitamins are stored for a long time. This is the most useful way to harvest apples for the winter. It is best to use sweet and sour varieties of apples for drying, which have dense flesh and do not crumble during cutting. From 1 kg of apples it turns out about 150-180 gr. drying.
For the preparation of dried apples in the oven for the winter will need such ingredients.
First of all, high-quality fruit should be well washed in running cold water. Put on a towel and dry well.
There is a special knife for removing the core of apples. Very convenient to use. Especially if the apples are small. Large fruits cut in half and cut out the core.
Cut the prepared apples into thin ringlets. Maximum thickness - 4 mm. The greater the width of the slices, the longer the drying takes.
Apple pulp tends to darken in air. To avoid this, prepare a saline solution. In a liter of water dissolve a spoonful of salt. Pour the sliced circles with the solution and leave for 10-15 minutes.
Throw back on a sieve or colander, let it drain. Put on paper towels and dip well so that the slices are dry.
Cover the baking sheet with parchment. Put the apples in one layer. Set the oven to the lowest temperature. I have a regular gas stove and the minimum temperature is 90-100 degrees. Prepare dried apples in the oven for the winter for 3-5 hours. Leave the oven door slightly ajar. Periodically drop in and lightly mix or shake the baking sheet.
Dried apples are ready. The lobules should be brown or beige, soft to the touch.
Store dry apple slices in a glass or plastic container. Cover the top with baking paper or cotton cloth to allow the dried fruit to breathe.
1. Dried apples
This is probably the oldest way to harvest apples for the winter.
Dried apples are an unusually tasty product, they can be “just like that” without any additional processing ...
Well, who does not remember the pleasant fragrant sourness of the middle and the crunchy sweetness of the edges of apple dried fruit?
But in the winter you can make compote, dessert, and filling for pies with dried apples.
All varieties of apples are suitable for drying, which makes this method of harvesting extremely convenient.
There are no restrictions on the shape of the fruit, or on the color, or even on the integrity - any damaged worm, bumped or wounded apples can be cleaned of defects and used for drying.
You can dry apples:
2. in special dryers
3. in electric ovens
4. in gas ovens.
Tip: If you are scrupulous about the color of dried apples, you can hold the sliced slices in a weak salt solution (1 partial teaspoon of salt per liter of water) for 3-4 minutes.
Then, when dried, the apples will remain light, without the characteristic "rusting".
Store dried apples in glass jars or in thick paper bags until the new harvest.
More information about the process of drying apples at home, you can find out by watching the video:
2. Urine apples
Not all varieties of apples are suitable for urinating.
The most preferred are autumn and early winter varieties - Antonovka ordinary, Kalvil snow, Pepin Lithuanian, Anis Kuban, Autumn striped, Babushkino and others.
It is important that these be unpainted varieties and mature, healthy, defect-free apples.
The process of urinating is simple, resembling salting and pickling.
The easiest recipe for urinating:
Put black currant leaves and cherries in 3-liter jars, on them - apples with tails in rows, shifting each row of fruits with leaves.
Pour with brine, cover with cloth (gauze) and leave at room temperature for several days to ferment.
After the foam appears, it is possible to close the cans with nylon caps and put them in the cold. After 2 months, the apples will be fully prepared.
✓ Salt - 1 tbsp. spoon with a slide
Many recipes where the taste of apples "regulate" with the help of rye flour, honey, dry mustard, tarragon.
Some housewives make soaked apples with cabbage or lingonberries.
3, 4, 5. Mashed potatoes, marmalade and marmalade
Apple puree is a gentle, airy product that is one of the first in life to give a baby of infancy and who until very old age will be present in the diet of almost every person.
Preparing mashed potatoes simply and quickly.
Apple sauce recipe
It will take:
✓ Sugar - 150-200 g
Peeled and coreless apples pour water so that the tips of the apples were not covered.
Bring to a boil and cook for 5-8 minutes, depending on the variety of apples (early boil down faster).
Once the apples have boiled soft, fold them in a colander and let the water drain.
Add sugar to the remaining pulp and cook for 5 minutes, stirring occasionally.
The density of mashed potatoes can be adjusted using apple broth, which is a stack of apples.
Hot-lay in sterilized jars and roll up.
Turn on the lid and wrap until cool. From 2 kg of apples it turns out almost three 0.5 l of mashed potatoes.
For baby food, sugar can be added, then the mashed potatoes should be pasteurized.
If applesauce continue to boil down, it will thicken and turn into another product - jam.
As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the size.
Properly cooked jam perfectly stored without any sealing, for this sugar in it should be no less than 60-65%.
It will take:
✓ Apples - 1 kg (weight for already peeled apples)
✓ Sugar - 500-700 g
Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat from 15 minutes to an hour depending on the thickness that is needed.
Put hot jam in prepared and warmed jars and roll up. Turn to cover to cool and wrap.
For jam apples and you can cook (as for mashed potatoes), and bake in the oven.
Apples (1 kg) and sugar (500-700 g). The more sugar - the thicker marmalade!
The principle of cooking is the same as for jam.
But for marmalade, it is recommended to put water into the water, where apples are cooked, to put a bag of peel and apple “hearts” with seeds.
It is in them most of all pectin, which will contribute to freezing marmalade.
After cooking, the bag is removed, and the apples are wiped and, after adding sugar, are boiled down to the desired thickness.
Marmalade can be soft and dense.
To get the leaf marmalade, it is shifted to flat forms and either left in the air for drying.
Or dried in the oven at 50 ºС for 1-1.5 hours.
6 and 7. Jam and jam
Apple jam is a favorite treat of all.
Given the huge number of varieties of apples, it is in itself already obtained each time different.
And if you take into account the fantasy of our hostesses, it is clear - in the winter there will be something to gasp!
We offer an original recipe for apple jam, where additives to apples are very unusual.
Recipe for apple jam with walnuts and spices
It will take:
✓ Walnuts - peeled 150 g
✓ Lemon - 1 medium
✓ Bay leaf - 2 sheets
✓ Pepper black peas - 3 pieces
Apples cut into small slices, cover with water.
Then, add a little lemon juice and a few lemon slices, all the sugar and bay leaf and, without stirring, simmer for 10 minutes.
Then get lemon and bay leaf, add chopped walnut and cook for another 15 minutes.
At the end, if desired, you can add peas.
It turns fragrant tender jam with spicy notes.
The benefits of apples after drying
Dried apples are very useful, despite being subjected to certain processing. They contain fats, carbohydrates, proteins, organic acids, starch, water, monosaccharides and much more. They also contain trace elements and a large amount of vitamins. That is why you need to know how to properly store dried apples. It should be said that preserving fresh fruit is much more difficult. They lose a lot of useful properties during storage. But dried apples contain much more vitamins.
But where to store dried apples so that they do not spoil? The ideal option is considered hermetically sealed container. These can be glass or ceramic jars with tight lids. Also suitable bags made of cloth (very dense) with good, tight ties. How to store dried apples in boxes, baskets and boxes? This container is also suitable for this. But it is desirable to cover with wax paper. Then they spread the apples, and then cover them with paper again. Storage room should be dark, with good ventilation. Humidity should be normal. That is, you should not overdry apples, but they should not be in the damp. It is better to hang the container with dried fruit, but you can also put it on the shelves. Next to the apples should not be products with a strong and sharp smell. Storage temperature should be no more than 10 degrees.
It is not always possible to follow all the rules for storing dried apples. Therefore, you should consider all, even small rules that can be useful during this process. Sometimes bugs, moths, or mites start in apples. In this case, you should put the apples on a baking sheet and warm at 60 degrees and no more. You just have to destroy the pests, and not fry the fruit. Another option is freezing. The temperature in this case reaches -15 degrees, and the time - 30 minutes. Therefore, before storing dried apples, be sure to familiarize yourself with these simple requirements. If the storage humidity was high, the fruit may become moldy or wet. In this case, they are removed from the container and dried in the sun or in the oven. The container should also be dried or replaced. The paper, which is covered with boxes, change to a new one. Those apples that are badly damaged should be removed from the mass and discarded. They are not edible and can be harmful to health. Knowing how to store dried apples, you can enjoy their excellent aroma in the winter and replenish the body with nutrients. Before use, the fruit is well washed and soaked in water for a while. Further, if necessary, they are boiled and added to other dishes.
How to dry apples
Wash and dry the apples. Cut each apple into quarters and remove the core with a knife.
Cut the quarters into thin slices. The thinner they are, the faster the apples will dry. Some housewives cut apples not into slices, but into cups. But in the second case, the apples will dry more slowly, so I do not advise.
Good apples with a high content of iron in the air quickly darken, so I recommend first to cut all the necessary apples into quarters, and only then quickly cut them into slices and put them on a baking sheet.
Apples before drying
For drying apples in the oven, the best temperature is 75-80 degrees. At this temperature, the apples will dry in 8-10 hours. My oven provides ventilation mode, so I cope with drying in 4 hours.
Properly dried apples should be light cream in color, soft and elastic to the touch and not break when squeezed in the hand.
Dried apples can not be stored in tied plastic bags or in the refrigerator.So that the apples do not dampen and soak up with foreign smells, I store them on a shelf with flour and cereals in a usual three-liter jar, which I DO NOT cover with a lid.
2. Soaked apples
Not every variety of apples is suitable for urinating, unlike drying. Preference should be given to autumn and early winter varieties. We are talking about Antonovka ordinary, Anise Kuban, Calvile snow, etc. It is unacceptable to use for harvesting fruits with defects and signs of disease. Peeling apples does not imply any special difficulties.
Consider the simplest recipe:
- Put black currant leaves and cherries in 3-liter jars. Lay apples on top of them. Layers need to alternate.
- Pour with brine, cover with gauze and leave at room temperature for several days. During this time, the apples must begin to ferment.
- As soon as the foam that appears will precipitate, close the container with nylon covers and place in a cold place. You will be able to eat moistened apples after 2 months.
To prepare the brine you will need:
You can experiment with recipes and add apples with various spices or additives in the form of honey, cranberries, rye flour.
8. Apple compote
Compotes, no doubt, are the most popular drinks that are harvested for the winter.
They are prepared in several ways:
In boiling syrup, sliced apples are boiled for 2-3 minutes, put into sterilized jars and filled with boiling syrup.
At the 3-liter jar add 1-1.5 cups of sugar.
Put prepared apples in jars (whole, halves, slices, plates), put the jars for a third, pour boiling water for 5-8 minutes for warming.
Drain the water in a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, and triple hot fill.
Sugar for a 3-liter jar - 200-300 g to taste.
Put apples in jars, pour warm water and pasteurize at a temperature of 85 ºС: 1 liter jars - 15 minutes, 3 liter - 30 minutes. Can be without sugar.
To enrich the taste in apple compotes add red or black currant, chokeberry, cherry, lemon, cloves, cinnamon, dry white wine or citric acid at the tip of a knife.
9. Apple Juice
In the presence of a juicer, the process of making juice presents no difficulties.
Juice is squeezed out of peeled (or even unpeeled) apples, sugar is added (for 1 liter of juice - 2 tablespoons of sugar), the juice is brought to a boil and immediately poured into prepared dishes.
The can or bottle is rolled and put under the wrapping. Such juice can be stored up to 2 years.
10. Apple Cider Vinegar
Apple cider vinegar is considered to be the richest source of such trace elements for humans as calcium, sodium, potassium, iron, boron and magnesium.
Apple vinegar is particularly rich in potassium - 200 grams of vinegar made from fresh apples contain 240 mg of potassium.
Therefore, people who strive for a healthy, healthy diet, to prepare apple cider vinegar for the whole year is just a matter of honor)
Apple Cider Vinegar Recipe
It will take:
✓ Sugar (honey) - 100 g
✓ Pressed yeast - 10 g (or dry rye bread 0 - 20 g)
Grate apples, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of 20-30ºС with occasional stirring with a wooden spoon.
Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
Ready vinegar filter, store in the refrigerator.
11 and 12. Infusion and tincture
No wonder they say that summer day feeds.
And in the example with apples - a summer day can not only feed, but also water.
And not only juice and compote - apples make a wonderful homemade alcoholic drink.
Moreover, it can be prepared both in alcohol (vodka), and using natural fermentation.
It is believed that the most suitable for this purpose are sour varieties of apples, as they are more juicy.
Recipe for homemade apple liqueur
It will take:
Fill the jar with sliced slices (peeled from the peel and seeds) of apples, pour water and vodka and put in a warm place (in the sun) for 2 weeks.
If at the end of the term all the lobules have already risen to the top and are swimming, strain the fermented liquid through gauze (sediment will remain on it), add sugar and again leave in a warm place for another two days.
Then the can is transferred to the cold for 10-12 days, after which it is bottled, sealed and left standing closed in the cold for at least a month.
At the end of this period, the pouring is ready for use. The total cooking time is up to 45-47 days.
1. Apple jam is considered ready if the fruits themselves have become transparent, and the syrup has become covered with a slightly wrinkled film.
2. Apple jam is ready if the hot drop thickens immediately on a cold surface.
3. Jam can be considered ready if, when holding a wooden spatula along the bottom of the container where it is boiled, a “path” is formed, which is slowly filled with mass.
4. If applesauce or marmalade are made without sugar, then the blanks must be sterilized
5. The most delicious compotes are obtained from sour-sweet apples, for the preparation of alcoholic beverages it is better to take sour, and for apple cider vinegar - only sweet varieties.
6. For marinating, more apples of sweet varieties are suitable.
See how much you can make from apples!
But this is not all that can be prepared from these wonderful fruits for the winter.
Because apples can still be marinated, make of them seasonings for dishes, marshmallow and confiture, as well as jelly and candied fruits.