Table of contents:
Video: What To Make Pies From In Winter
2023 Author: Sebastian Paterson | [email protected]. Last modified: 2023-07-30 21:03
How to save granulated sugar in blanks
The apples ripened. You just have time to bring bucket after bucket into the house. The whole veranda has already been filled with boxes of apples. If only at the behest of pike buckets of apples ran into the house! What a splendid harvest, what a scent in the house! White filling and Borovinka, Melba and Krasa Sada, Antonovka and Cinnamon new and others - each variety in its own way - are fragrant. And the soul sings joyfully from such abundance and smells. And now, in the evenings, everyone sits and peels, and they cut apples, and the stove is heated hotter, in order to dry and cook more.
Grushovka Moscow, Anis, Antonovka are going for drying. Papirovka, Melba and the same Antonovka are good in compotes, and Cinnamon striped, Pepin saffron, Borovinka, Kitayka - they make the most delicious apple jam. A lot of sugar has already been used up, and everyone is full - they have crunched their fill, and everything is boiled: jams, marmalades, compotes, jellies and preserves, and sacks of dried apples grow in the corner - and the apples all go and go into the house. Where are you, goat, to whom our wonderful Inna Churikova in the film "Ryaba Chicken" brought buckets with ruddy and striped liquid apples - eat, my dear. We don't have such a goat. Therefore, you yourself will have to get out in the most prosaic way: to make blanks that require a minimum investment of time, sugar, and preferably without sugar at all. Today we will make stocks of apples for filling pies according to proven and quick recipes. Apples - any, but better - Antonov's.
Recipe 1. Cut the apples into slices, add sugar, mix and leave for a day to release the juice. Then we will slowly cook until the slices, not necessarily all, become transparent. Put it in sterile jars, roll it up. For 3 kg of apples, only 1 kg of sugar is required. It works well with 700 g of sugar.
Recipe 2. The apples cut into slices will be dipped in small portions into boiling water. After 1.5 - 2 minutes, catch them with a slotted spoon and immediately put them in sterile jars, covering with seaming lids. Periodically, you need to tap the bottom of the can on the table so that the apples are tamped and more of them fit. When the jar is almost full, fill it with syrup as much as it will fit. The syrup is prepared in the same water in which the apples were blanched, add 300 g of sugar to 1 liter of water. Usually 200 - 300 g of syrup is enough for a three-liter jar. Roll up the jar immediately. The apples are extremely aromatic and so delicious that in winter it is often not a matter of pies.
Recipe 3. Blanched, as in the previous recipe, pour the slices not with syrup, but with pre-prepared hot - 90 - 95 degrees - apple juice. In this case, we will do without sugar, but the cans must be pasteurized at a temperature of 85 degrees: a liter - for 15 minutes, a three-liter - 30 minutes. If the apple juice is obtained from a steam juicer, then you do not need to pasteurize, you can immediately roll it up. These apples will go not only for pies, but also for slices of bread for tea.
Recipe 4. Apples in currant juice. Red currant juice, squeezed out on any juicer, including through a nylon stocking, pour into the jar to half the volume. Place the halves or quarters of apples in jars so that they are completely covered with juice, and 1.5 - 2 cm of juice remains on top. Sterilize jars (0.5 to 2 liters) in boiling water for 25 to 30 minutes. These apples are good for open cakes - just sprinkle them with sugar when baking and use the juice to make a cream.
Recipe 5. Apple shavings. Peel the apples, cut them into shavings on a plastic grater. The shavings, until they have darkened, are immediately placed in jars, and on top you can pour 50 - 100 g of sugar. Sterilize in boiling water: half-liter cans - 20 minutes, liter cans - 30 minutes. In the course of sterilization, the mass increases greatly in volume, so the chips must be placed on 3/4 of the can volume. This piece works well for puff pastries. The peel removed from the apples can not be thrown away. First, it can be dried and made into morning tea in winter. You don't get fat from this tea. Secondly, this peel can be dipped in water, in which the apple slices will blanch, as indicated in the previous recipes. It will turn out more nourishing. It goes without saying that in all recommended recipes, apples must be cored.
Recommended:
What To Make Mulch From, Materials For Mulch, Which Mulch Is Better
Mulching, as an agricultural technique borrowed from nature, has long been familiar to farmers. It is also well known that mulch weakens moisture evaporation, protects the soil from leaching of nutrients, reduces soil temperature fluctuations, prevents soil crust formation, intensifies the activity of microorganisms, inhibits the growth of weeds
How To Make Work Easier In The Country: Using APIs And Hydrogels
It must be admitted that a considerable part of the time we spend in the summer in the garden is spent on numerous and literally maddening feeding. However, there is a way out, you just have to switch from conventional mineral fertilizers to APIONs ( fertilizers with long-term action ). This will allow you to get rid of grueling feeding, and throughout the season you will only need to water the plants
How To Make Work Easier In The Country: Loosening The Soil Instead Of Digging
A significant part of the gardening work is the fight against the consequences of digging ( and we are recommended to dig even twice a season - in spring and autumn ) and constant exposure of the soil. At the same time, you spend an insane amount of time digging and completely pointlessly strain your back, and this does not make plants grow better
Greenhouse Film - Make The Right Choice. Grades, Thickness, Color Of Greenhouse Film. Where Can One Buy
It is known that the rate of photosynthesis, i.e., the decomposition of carbon dioxide by a green leaf, significantly depends on the wavelength of light falling on it. The highest rates are achieved when green leaves are irradiated with orange-red light
Berry Delights - Mousses, Pies & Jams
July is the top of summer, pleasing us with an abundance of berries, and, surprisingly, all at once: the strawberries have not yet been eaten, and the raspberries are abundantly strewn with branches and are not going to end. Here, long and bunches of red currants have ripened, and the black does not lag behind it - sweet, shiny, and just asks for a mouthful. The green gooseberry is already - it's time to cook the royal jam, a little more - and it will turn red, our northern grapes, as it ha