2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Photo: Daniel Vincek / Rusmediabank.ru
Apples can be safely ranked among the unique products that have a lot of useful properties. And among the fruit crops growing in orchards, apple trees occupy far from the last place, which is associated with the ease of care and ease of processing of their fruits. It is important to note that apples are versatile, they are good both fresh and as blanks, the names of which cannot be counted. Various compotes, preserves, marmalades, jams, liqueurs and other preservation allow you to enjoy a piece of summer in winter and remember bright and warm days. And also get enough vitamins and get a lot of positive emotions.
Composition and benefits
Of course, fresh juicy apples are healthier than cooked apples. However, some of the substances necessary for the human body are also stored in the blanks. Delicious and aromatic apples are a source of vitamins A, B1, B2, B3, C, E, K, P and PP, carotene, pectin, starch, own sugars, trace elements (phosphorus, potassium, sodium, sulfur, copper, zinc, aluminum, calcium, chromium, fluorine, iron, magnesium, molybdenum, nickel, boron and magnesium), organic and folic acids. A real treasure, isn't it? It is not for nothing that apples are considered the basis of good health and beauty.
Photo: Ivan Dzyuba / Rusmediabank.ru
Apples have a number of medicinal properties. They are effective against colds, ideal for stabilizing blood pressure and strengthening bones and teeth. The pectin contained in the fruit is able to eliminate skin dullness and improve the appearance of the face. Apples and preparations from them are useful for diseases of the gastrointestinal tract. Also, scientists have expressed the opinion that apples are able to suppress the growth of malignant tumors and their occurrence. These uncomplicated fruits are recommended to be consumed with high blood cholesterol levels and diseases of the cardiovascular system.
It is believed that vitamin C, which apples are rich in, has a beneficial effect on blood vessels, strengthens their walls and removes harmful substances from the body. Doctors say that apples and preservation of them can prevent gallstone disease and cholecystitis. Apples are especially useful during pregnancy and postmenopausal women. Also, fruit is advised to use for asthma and digestive problems, for example, diarrhea and constipation. The tannins in apples, in conjunction with acids, prevent the accumulation of gases, while contributing to the restoration of the intestines and its gentle cleansing.
What can you cook?
Apple jelly
Nowadays, jelly purchased in stores is very popular among the population. But what if you cook this delicious dessert yourself without using suspicious components used for mass production? It will turn out to be both cheaper and tastier. To make jelly for 1 kg of apples, you will need 2 lemons, granulated sugar (optional) and 2 cinnamon sticks. Thoroughly washed apples are cut into medium-sized slices, and lemons are cut into small cubes. Put the prepared fruit in a saucepan, add cinnamon and fill it with filtered cold water (about 700-800 ml). Bring the mass to a boil, reduce the heat and cook, stirring occasionally, for about 1, 5 hours. The resulting mixture is spread in cheesecloth or on a sieve with the smallest cells over a clean saucepan, and without squeezing, they wait for all the liquid to drain, usually it takes several hours. Sugar is added to the liquid (150-200 g of sugar per 250 ml of liquid), and then put on fire and boiled for 10-15 minutes until thickened. The finished jelly is laid out in pre-sterilized jars with a volume of no more than 500 ml, and rolled up with metal lids.
Jam
When it comes to jam, many people have moments from their carefree childhood when their grandmothers and mothers treated them to this magical dessert at a family dinner. It was good both as a standalone dish and as a nice complement to pancakes and donuts. There are no difficulties in making apple jam, even an inexperienced housewife can easily reproduce it. Before starting cooking, the apples are washed, peeled, cored and twisted in a meat grinder until puree. The finished mashed potatoes are covered with sugar (150-200 g of sugar are taken for 250 ml of mashed potatoes), mix thoroughly, put on fire, and periodically stirring, bring to a boil. Then the fire is reduced, and the jam is boiled until a thick mass is obtained. It is important to ensure that the jam does not burn, otherwise the workpiece will be hopelessly spoiled.
Dried apples
Whatever they say, but dried apples are no less useful than fresh ones. The only drawback is the high content of carbohydrates, which is why they try to exclude dried apples from diets or reduce their consumption to a minimum. Otherwise, such a blank is valuable for both an adult and a child's body. On cold winter evenings, dried apples can be used to make compote or filling for pies or pies. All varieties of apples are suitable for drying, there are no restrictions on the size of the fruit and their shape. Drying can be carried out both in special dryers and in the open air. Dried apples are stored in bags made of linen or cotton, or in glass containers for a year.
Pickled apples
Unfortunately, today few housewives prepare this blank, although many years ago it was highly appreciated by people. For peeing, use ripe apples of green or yellow color, for example, Antonovka. The process of urinating is similar to fermentation. Apples are thoroughly washed before being placed in a container intended for wetting. A layer of cherry and currant leaves is placed on the bottom of the container, on top of apples with stalks, then a row of leaves and again a layer of apples, and so on almost to the very edges. The apples are poured with brine (for 3 liters of water - 120 g of sugar and 0.5 tablespoons of salt), covered with a cloth or gauze, and allowed to stand at room temperature until the foam appears and settles. After that, the container is sealed and taken out into a cold room. Soaked apples will not be ready for consumption earlier than in 50-60 days.
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