Apple sauce for the winter: cooking recipes, rules for long-term storage

There are many different recipes for making homemade apple sauces for the winter. Their big advantage is that they are absolutely suitable for any dishes - from the sweetest to the s altiest. Sweet sauces are perfect for pancakes and ice cream. Spicy, spicy and s alty sauces, combined with meat and fish, will help to bring out the taste of food more strongly. Cooking does not require much effort and knowledge, and the necessary ingredients are almost always at hand.

Features of making apple sauce for the winter

Preparing a delicious sauce with the right consistency requires knowledge of some subtleties:

1. Apple sauces for meat are recommended to be prepared from sour varieties. If there are none on hand, you need to add lemon juice to the sauce.
2. Apples go well with cinnamon, whether it's sweet or spicy.
3. For the preparation of sauces, it is best to bake fruits in the oven. So they soften evenly and do not lose their taste. After that, it is better to take a sieve and wipe the finished fruit through them.

Preparation of products and containers

For the preparation of apple sauces, large varieties of fruits are suitable, moreover, of any variety. Before cooking, wash the fruit well and remove the peel and core with seeds.

It is very important not to choose aluminum cookware for cooking.

Apples, like most fruits, contain acids that will react with dishes. For storage choose glass jars. Plastic containers are also not suitable for apple sauces.

How to prepare apple sauce at home?

The composition of any recipes can be changed depending on individual preferences. However, it is important to remember: the hotter the sauce, the longer it will keep.

Classic recipe for long shelf life

For cooking you will need:

• half a kilo of apples;
• half a medium lemon;
• 50 grams of sugar;
• 300 milliliters of drinking water;
• 3 tablespoons of s alt;
• a pinch of ground black pepper.

Step by step cooking method:

1. Pre-prepared and processed fruit cut into slices.
2. Bring water to a boil in a saucepan, then add sugar.
3. When the sugar has melted, add apples to the sugar solution, hold on low heat for another 15 minutes.
4. Separately take out the fruits and wipe using a sieve.
5. Add s alt, pepper and lemon juice to puree. Beat with a mixer.
6. Pour into a glass (pre-sterilized) jar and close the lid.

Apple sauce for stir fry

For cooking, you need to take the following ingredients:

• half a kilo of sour green apples;
• 2 tablespoons of s alt;
• 300 grams of onion;
• pepper - to taste;
• bunch of fresh herbs.

How to cook:

1. Peeled and seeded fruit cut into several pieces.
2. Lay parchment paper on a baking sheet and put fruit and onion cut into 4 parts.
3. In a preheated oven, put vegetables and fruits and bake for 10-15 minutes. Remove, cool and mash until lumps are gone.
4. Add the remaining ingredients to them and mix using a blender.

Piquant sauce

You will need:

• 2 large apples;
• 1 tablespoon cognac;
• 4 shallots;
• 30 grams of butter;
• 20 grams of raisins;
• 20 grams of s alt;
• 150 ml low-fat chicken broth;
• a pinch of pepper.

Step cooking:

1. Chop the onion and fruit finely.
2. Heat butter over low heat in a saucepan and put apples and onions in it. Simmer for about 10 minutes over low heat.
3. Add cognac, broth and raisins. Cook, stirring, until fruits and vegetables are completely softened.
4. Then add s alt and pepper, remove from heat. Cool.
5. Beat with a blender or mixer.

Honey and rosemary variant

Products:

• 2 large sweet apples;
• 3 pieces of allspice allspice;
• 40 grams of butter;
• a couple pinches of ground black pepper;
• a pinch of s alt;
• spices - optional (cinnamon, cardamom).

Step cooking:

1. Melt the butter in a saucepan, pour sugar into it. Keep at a low temperature on the stove until sugar dissolves, add spices.
2. Cut the fruits into slices and add to the boiling oil with spices. Stir constantly. Cook for 15-20 minutes until the mass begins to thicken.
3. Turn off the stove and leave the dish to cool.

Spicy apple tkemali

Required ingredients:

• kilogram of sour green apples;
• 2 glasses of clean drinking water;
• 1 teaspoon suneli hops;
• 1 tablespoon fine s alt;
• 5 medium garlic cloves;
• 1 hot pepper;
• 200 grams of greens (dill, coriander, cilantro, basil);
• 3 teaspoons of sugar.

Step cooking:

1. Add water and fruits cut into large slices into the saucepan. Put on the stove; when it begins to boil, reduce the heat and cook until softened for 20 minutes.
2. Drain the liquid into another container, grate the fruit.
3. Put washed greens, peeled peppers, garlic into a blender. Add to them the drained liquid from the saucepan, s alt, sugar, remaining seasonings and spices. Blend until smooth.
4. Pour the mass into the apples and simmer for 8 minutes again, stirring occasionally.
5. Turn off the stove and leave the finished product to cool.

Garlic

Required products:

• 600 grams of apples;
• 1 head of garlic;
• 1 bell pepper;
• a bunch of greenery, to choose from;
• 1 tablespoon layers (or to taste).

Cooking:

1. Simmer diced fruit with water until soft.
2. Finely chop the peeled pepper, chop the garlic and herbs coarsely. Then beat everything in a blender.
3. Beat the ready-cooled apples with a blender, add a mixture of pepper and herbs. Whisk again.
4. Bring the finished homogeneous mixture to a boil, s alt and remove from the stove. Leave to cool.

How and how long can the finished product be stored?

Apple sauces are stored in glass containers. In an iron container, an oxidation reaction may begin, and the product will deteriorate. This happens because of the acids contained in fruits. The place where the product is stored should be cool and dark, usually a refrigerator and a cellar. It is not recommended to store the product in closets, cabinets. The shelf life also depends on the tightness of the closure of the jar.

Homemade apple sauces are not stored for long - from 3 to 6 months in an airtight, closed form. Spicy apple sauces or those containing mustard and lemon last longer - up to one year.

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