Banana compote for the winter: TOP 5 recipes for cooking at home

From a large number of home-made preparations, compote from ripe bananas harvested for the winter has recently become especially popular. Despite the seeming exoticism of such preservation, the process of its preparation is no more complicated than that of compotes from such familiar fruits and berries as apples, pears, plums, cherries, currants, sea buckthorn, strawberries.

Subtleties of cooking

The main subtleties of the preparation of this preservation include:

1. Application, in addition to the main components, a small amount of berries - raspberries, blackberries, currants, strawberries - giving the workpiece a rich bright color and wonderful aroma.
2. Exact adherence to the selected recipe.
3. Using only carefully selected fruits.
4. Careful sterilization of containers and seam lids.
5. Using a proper seaming key to seal jars with lids.

Also, during the cooking process, make sure that dirt and foreign particles do not get into the jar with the ingredients, as this can lead to spoilage and fermentation of the workpiece during its storage .

Features of product selection

The fruits and berries used to make banana compote should be:

• mature;
• clean;
• not damaged by diseases and pests.

Used, in addition to fruits and berries, sugar must be dry, crumbly and free of impurities.

Rules for preparing dishes

The container chosen for compote (3- or 2-liter jars), as well as seaming lids, must be prepared as follows:

1. Pour a little baking soda into the jar and use a damp sponge to thoroughly wash the inside of the container walls.
2. After washing, the jar is rinsed under running water, turned over and allowed to drain excess moisture from its walls.
3. Jars are placed in the oven, turning upside down.
4. Preheat the oven with jars to 150 ^C.
5. When the oven is at the right temperature, turn it off and open the door to let the jars inside cool.
6. After the jars have cooled, they are taken out of the oven and put on a clean table.

During the time that the container in the oven is warming up, seaming and screw caps are prepared and sterilized: they are first washed with soda, then rinsed, placed in a saucepan with cold water and boiled over low heat for 10 minutes .After the lids are sterilized, the container with them is removed from the gas and allowed to cool for a while.

When seaming cans, take out the lids from the pan with clean tweezers or well-washed hands.

How to make banana compote for the winter?

From a large number of recipes for making banana compote, the most popular options are with apples, oranges or lemons, pears, strawberries.

Classic recipe

The easiest banana compote is prepared as follows:

1. Pour 3 liters of water into a large saucepan.
2. The pot is put on gas.
3. When the water boils in a saucepan, 250-300 grams of granulated sugar is dissolved in it.
4. 5-6 ripe bananas with slightly blackened skin in places, cut into large round pieces.
5. Banana slices are poured into boiling water and simmered for 20-25 minutes.
6. The finished compote is allowed to cool for some time.

Such compote, due to the simplicity and speed of preparation, can not only be rolled into jars and used as preservation for the winter, but also cooked daily.

Drink with apples

Pretty tasty banana-apple compote is prepared like this:

1. 500 grams of carefully selected and washed apples are cut into slices, from which all seeds and stalks are removed.
2. One banana peeled and cut into small round pieces.
3. Sliced apples are placed in a voluminous pan, pour them with 3 liters of water.
4. Put the pot on the fire.
5. Bring the water in a saucepan to a boil and let the compote boil for about 5 minutes.
6. Dissolve 200 grams of granulated sugar in a hot drink.
7. Pour banana slices into a pot with a hot drink, boil them for 5 minutes.
8. Remove the pot with ready-made compote from the stove and, having covered it with a lid, let it brew for 30 minutes.

In order for the drink to be conveniently poured into jars or consumed fresh, it is filtered through gauze.

With oranges and lemon

Banana compote according to this recipe is prepared as follows:

1. 3 bananas and 1 orange (lemon) washed thoroughly and cut into large pieces.
2. Pour 3 liters of water into a large saucepan and dissolve 500 grams of granulated sugar (2 cups) in it.
3. The pot is put on fire and the water in it is brought to a boil.
4. Slices of bananas are poured into boiling water, let them boil in it for 10 minutes.
5. Add chopped orange (lemon) to compote, let it boil for 5-10 minutes.

The finished drink is removed from the fire and, after insisting for a while, rolled into jars.

With pears

Prepare such a compote by performing the following simple manipulations:

1. Pour 3 liters of water into a saucepan, dissolve 400 grams of sugar in it, and then put it on fire.
2. As soon as the water in the pot boils, add 400 grams of bananas cut into round pieces.
3. Reduce the fire of the burner and cook the resulting compote for another 10 minutes.
4. Alternately add 200 grams of lemons cut into rings and 300 grams of sweet pears. Each of the added ingredients is boiled for at least 5 minutes.

The finished drink is allowed to cool and infuse.

With strawberries

Banana-strawberry compote is prepared by alternately boiling a large banana cut into round pieces and 400-500 grams of strawberries in 3 liters of water with 1 glass of sugar dissolved in it.

To add sourness to the finished drink, add 1 teaspoon of citric acid to it.

Wintering and storage

Rolled-up cans of banana compote, intended for consumption in the autumn-spring period, are stored in a cool place - cellar, underground, basement.

In this case, the containers are placed not on the ground, but on spacious wooden racks. This is necessary so that during storage it is possible to observe the state of preservation, if necessary, removing blanks with cloudy contents or a lid beginning to swell.

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