Apple compote for the winter with citric acid: a step by step recipe

Apples are the most common and affordable fruits for conservation. Traditionally, later varieties are taken for preparations, they are juicy, tasty and fleshy, do not fall apart during blanching and keep their shape well in a jar. But juicy fragrant early varieties are also preserved. Making sweet apple compote for the winter with citric acid is one of the simple recipes.

Features of making apple compote with citric acid

To prepare compote, you can use almost all varieties of apples. The best varieties for a drink:

• Fetch;
• Lemon;
• Antonovka;
• Boyken;
• Pepin saffron.

Subtleties of making apple compote:

1. When the skin is not very tough, the fruit does not need to be peeled. Otherwise, the skin is removed, the seed chambers are cut out.
2. Before putting apples in a container, the fruits are blanched. To prevent digestion, they are not processed in boiling water. The liquid warms up to 90 degrees. The fruits are then cooled by immersion in cold water.
3. If the fruits are taken sour, then sterilization takes little time.
4. You can eliminate the darkening of chopped apples by immersing the fruit for 20 minutes in s alted cold water - 10 g is dissolved in 1 liter of water. s alt.

The drink is rolled up in a sterilized container to prevent fermentation. For this reason, fruit must be thoroughly washed before the brewing process.

List of ingredients

For a 3-liter container you will need the following products:

• apples - 500-700 gr.;
• sugar - 250 gr.;
• citric acid - 1 tsp

Product selection rules

To prepare an apple drink for the winter, ripe and slightly unripe fruits are selected, sweet and sour varieties that have dense pulp. The structure of the apples should be well preserved. This is especially true for making compote from chopped fruit.

The fruits are moved, removed with worms and damage. Fruits must be washed well, otherwise the shelf life of the drink will be short.

If the preparation is made from whole fruits, then small ones (ranetki) are selected. Overripe fruits will instantly lose their shape, and a drink from unripe ones will turn out tasteless and bland.

Compote should be prepared using one variety of apples, without mixing different varieties in one container.

How to prepare the container

Drink cans must be washed in soapy water, adding dishwashing liquid, or use soda. Then the container is washed under running water. The jars should drain a bit.

Then they are sterilized. For this procedure, you can take a large saucepan by placing a metal grate on it or a small saucepan. Several containers are placed on the grate with the neck down. For a couple, the container lasts 1 minute. Lids are also sterilized, they need to boil for a couple of minutes in water.

How to cook apple compote with citric acid at home

To prepare compote, you must follow the cooking points:

1. Immediately put on gas, boil water in the amount of 2.5 liters. It is recommended to boil more for reserve.
2. Wash fruits, wipe with a napkin, cut into slices. No grinding required.
3. Apples are sent to a jar and filled with hot water.
4. The container is covered with a lid and left for 25 minutes to warm up the fruit.
5. All the liquid is drained into the pan, sand is introduced. The solution must be boiled for 3 minutes.
6. Pour citric acid into the container, pour boiled sugar solution over the drink, twist.
7. The container is turned upside down, covered with a blanket and left to cool completely.

Terms and conditions of storage

The storage room for apple compote should be cool and dark. Term - 1-2 years.

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