What To Make Pies From In Winter

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.