How To Cook Compote For The Winter Correctly

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The summer cottage season lasts, as we know, until the first frost, or even before the first snow. Therefore, the season in the country, from August to October, is still replete with homemade preparations for the winter, canning food. We suggest not forgetting about such recipes for summer-autumn compotes for a long and cold winter in the current summer season. Plus "along the way" of the play for the hostesses, important tips for successful canning

Recipe for compote for the winter from dogwood berries

For 2 liters of compote you will need:

300 grams of dogwood berries;

half a glass of sugar;

2 liters of water.

The berries need to be peeled, rinsed, put in a container, which can then be placed on the stove, pour sugar on top of it and pour water. Bring the contents of the container to a boil, then slightly reduce the heat and boil the water for another 5-10 minutes without a lid.

Then the compote should be allowed to stand under the lid until it cools. And again you need to boil the contents of the container. Now hot compote is poured into a sterilized two-liter jar or two one-liter jars and rolled up with lids.

Apple and mint compote recipe

For three liters of compote you will need:

about 1 kg of apples (better than heavenly, small ones);

600 grams of sugar;

fresh mint leaves;

3 liters of water.

Apples, if they are not wormy and look good, can be put whole without bruising. Those that are larger must be peeled and cut. The apples should be divided into pieces and placed equally in each jar.

Now you need to boil the water and pour it right after boiling the jar of apples to the top (be careful!). Let the jars sit on the table for 30 minutes. Then pour the water from the jars into a saucepan and boil again, pour the apples again and let them stand for half an hour.

Pour the water from the cans into a saucepan, pour sugar into it, bring to a boil. We also put mint in the jars equally and pour everything on top with boiling syrup. We twist the jars with sterile lids, wrap them with a blanket overnight or just for a few hours, then transfer the jars to a dark, cool place.

Plum and apple compote recipe

For every liter of compote you will need:

700 ml of water;

a couple of apples;

several plums (5-6 pieces);

100 grams of sugar.

Apples need to be washed and cut into four parts (remove the core!), Peel the plums and cut into two halves. Put the fruits in a jar, pour boiling water on top, let stand for half an hour. Pour the water into a saucepan, pour sugar into it, let it boil, reduce the heat and let the syrup boil for another 10 minutes.

Pour the fruit in the jar with it again, tighten the lid, cover the jar with a blanket and after a few hours it can be transferred to the home vegetable store.

Pear compote with lemon recipe

For every three liters of compote you will need:

one and a half kg of pears;

4 tablespoons (large) honey;

a few slices of lemon;

a pinch of citric acid;

200 grams of sugar;

2 liters of water.

Pears need to be peeled, rinsed, cored, cut into pieces, put into a saucepan, adding citric acid there. Pour boiling water over the pears.

Now the pears are transferred to a jar (it should already be sterilized), lemon is added. Syrup is made from water, honey and sugar. The contents just need to bring to a boil and boil for another 5 minutes. Then pour the pears with hot syrup, cover the jar with a lid and sterilize it for another 40 minutes. Done!

Some valuable tips for preparing compotes for the winter

You should not take overripe fruits or berries for the preparation of compote for the winter, otherwise they will not look very aesthetically pleasing in the compote, and the compote will acquire a muddy appearance.

When cooking fruits and berries, you cannot use aluminum dishes (pots, spoons, bowls, and so on), since such products have a higher or lower percentage of acid in them. But cooking them in an aluminum dish will inevitably lead to unhelpful secretions in its contents.

If there are too many plums, cherries, cherries and more than one jar is to be rolled up, the seeds can not be removed from them. They are perfectly safe in compote.

Before putting the contents in jars for seaming, they are pre-prepared for the process: they are steamed, the lids are washed in running water and boiled in a saucepan for 10 minutes.

After the compote, according to the rules of the recipe, is rolled up with lids, it is recommended to wrap the jars with it with a blanket, an old fur coat, or something else warm and leave to cool in this form for several hours.

Jars with compote prepared in this way can be stored not only in the cellar in the country or in the garage, but even in the closet of a city apartment.