2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Apple trees and pears are probably the most popular fruit trees among summer residents. Well, of course, in the fall, you definitely need to make preparations from these healthy and tasty fruits
There are a great many options for blanks. Dried fruits can be made from apples and pears. In winter, a fragrant and tasty compote from them will fill the body with vitamins. In addition, you can cook jam, jam, jam, sauce, jelly, juice, compote and more.
Treasures from the garden
Of course, before you start harvesting apples and pears for the winter, you need to have time to eat enough of them raw. So more vitamins and nutrients will enter the body. In terms of their content, apples consist of 80-90% water, the pulp also contains both vitamins and trace elements, fiber, organic acids, starch, as well as glucose, sucrose, fructose. To be healthy and slim, doctors and nutritionists recommend eating 2-3 apples a day. Apple pectin is especially useful; marmalade, marshmallow and other sweets are made on its basis.
A pear, like an apple, consists of at least 80% water, the rest is vitamins, trace elements, fatty acids. To preserve the fruits until deep winter, you need to harvest winter varieties that are torn off slightly unripe, and "reach" already during storage. This requires a cool place without access to light (basement or storage room without heating). If you do not want to "bother" with such a troublesome process - make pears for the winter.
Recipes for the winter
There are a lot of recipes for apple and pear blanks for the winter. Of course, from such a variety, each housewife will be able to choose exactly those that she and her family members love. We offer you just some of the options for such blanks.
Apple Dessert Dressing
Ingredients:
- 1 kg of ripe apples without signs of rotting and damage to the fruit;
- 50 ml water (for sprinkling apples during cooking)
Preparation:
We preheat the oven to a temperature of 180 degrees, and in the process we clean the apples from seeds and cut them into equal slices or cubes (here as anyone likes), then put them on a baking sheet and bake. This is approximately 10-15 minutes, focus on the fact that the apples become soft. the smaller the slices, the less time it takes to bake. Next, the apples must be completely judged, distributed in portions in bags and frozen.
Such a dressing in winter is a real find. Your pies, pies and charlottes with such a filling will turn out to be very tasty and aromatic. And most importantly, for such a preparation, you do not need anything other than apples.
Pickled pears
Ingredients:
- ripe, whole pears without visible damage and signs of decay
- citric acid at the rate of 2 g per liter of water
Marinade for 1 liter of water:
- sugar - 5 tbsp. l.
- vinegar - 5 tbsp. l.
- cinnamon, ginger - on the tip of a knife
- cloves 1-2 pcs.
Pickling pears should be firm, free from dents, specks and damage. They need to be washed, tails and sepals cut off. Boil water in a saucepan, add citric acid, sugar and boil the marinade. Sprinkle the pears with cold water, put them in prepared jars, add spices to the bottom of them, and pour hot marinade over them. Banks will need to be pre-sterilized for about 15 minutes. Roll up the cans, turn over and leave to cool completely.
It should be noted that if other components are added to the marinade each time, then the taste of pears will be different. So, the following recommended spice combinations can be used:
* cinnamon, cloves, star anise;
* allspice, cloves, cinnamon;
* nutmeg, cloves, cinnamon;
* bay leaf, nutmeg, star anise, cinnamon;
* basil, marjoram;
* basil, sage, marigolds.
The main rule is not to overdo it with spices, you need just a little of them!
Jam from apples and pears
For jam, only ripe fruits should be selected, without signs of rotting and spoilage.
Ingredients:
- apples - 1 kg (about 7 pieces)
- pears - 1 kg (about 7 pieces)
- sugar - 1.5 kg
Preparation:
Wash apples and pears, drain with water, remove seeds and cores and cut into portions. Put in layers in a saucepan, sprinkling the layers with sugar evenly. First apples, then pears. Cook over low heat (at about 80 degrees), so the fruit will give juice faster. The jam should not boil violently. After that, remove the pan from heat and leave for 10 hours. Apples and pears will keep their shape perfectly, they will be soft and transparent if you cook the jam in three steps. The thing is that when heated, the pieces become soft, and when they cool, they are soaked in syrup.
The second stage is to put the jam on low heat, bring to a boil, stirring constantly. It is better to stir with a wooden spoon, so as not to violate the integrity of the slices. At this stage of cooking, the sugar should be completely dissolved. Remove from heat again and leave for 10 hours.
The third stage is the final one. The jam should be brought to a boil, boiled for about 20 minutes and poured hot into prepared jars. Roll up, turn over, cover with a blanket and leave to cool completely.
Jam yield - 2.5 liters. This jam contains a lot of pectin. If you use it in baked goods, it won't run.
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