As I said in a previous post, this year is incredibly apple. Therefore, I can’t just watch how the fruits of apples fall off in our garden, I hasten to realize them as much as possible. Just yesterday I cooked wonderful, and today I decided to make apple compote from whole apples. White filling grows in my garden, the apples are small and they can easily fit into a three-liter jar, and in order for the compote to be more saturated, I do not regret the fruits and fill the entire jar as much as possible.
For cooking you will need:
- Apples
- Sugar -1 cup per 1 three-liter jar
- Citric acid -1/3 tsp per jar.
- Water.
Before spinning, it is necessary to rinse the jars well and process thoroughly. It is important that the jars do not have cracks. Processing is sterilization. I do not have a special device, so I just turn the jar upside down on a boiling kettle, in this position I have them for at least 10 minutes. I also process the lids, boil for several minutes.
We carefully sort the apples so that there are no worms, rinse under running water 
and be sure to blanch. You can just scald it with boiling water, but it seems to me that this is not very effective, so I threw them into boiling water and boiled for a few seconds. Hot apple fruits are immediately sent to the jar. 
We cook syrup. You can, of course, pour apples with sugar, and then with hot water, but this method is not always of high quality, it happens that the sugar does not completely dissolve, so I cook the syrup separately, even boil it for a few minutes for my peace of mind. I add sugar, citric acid to boiling water, pour the syrup into jars, roll it up with a key. 
Be sure to turn the jars over on a paper towel or a plain piece of paper to make sure the lid does not leak. We send it to jars in a dark place for about a day upside down, and only then can we lower the finished compote into the cellar until the cold, harsh winter.
Whole apple compote for the winter ready.
Enjoy the taste.
Compote from apples in jars is simply amazing!
He is not even close to the drink that is brewed in a saucepan.
Summer aroma, unique taste, an army of vitamins.
It's time to take care of the drink for the winter!
Apple compote for the winter - general principles of preparation
Apples are stored in jars either cut into slices or whole. For compote from pieces, it is not recommended to use early varieties, soft fruits. After pouring boiling water, the pieces should not fall apart. If the drink is made from whole apples, then small fruits are chosen, often ranetki are used. The second main ingredient of the workpiece is sugar.
What can be added to compote:
Other fruits;
spices;
The zest is fresh or dry.
Compotes are prepared with and without sterilization. In the second case, the double filling method is most often used, citric acid is often added. In any case, it is important to observe the sterility of the workpiece. The dishes are processed over steam or in any other way. For hermetic sealing, a special key or screw caps are used if the neck of the jar fits.
Apple compote for the winter in pieces (with citric acid)
The recipe for the simplest apple compote for the winter. This drink is always obtained, it is excellent all winter even at room temperature, but it does not require sterilization. According to the same principle, compote is prepared with other fruits and berries. Calculation of products for one three-liter jar.
Ingredients
0.5-0.7 kg of apples;
250 g sugar;
1 tsp citric acid.
Cooking
1. Immediately put water on the stove to boil, in total you will need about 2.5 liters, but boil a little more so that there is a reserve.
2. While the water is boiling, you need to rinse the apples, wipe with clean napkins, cut into slices. No need to grind.
3. Place the apple slices in a jar.
4. Pour boiling water over, cover with a lid. Let the fruit warm up for a quarter of an hour.
5. Drain all the liquid into the pan, add sugar according to the recipe. Put on the stove, boil for three minutes.
6. Add citric acid to the jar.
7. Fill the compote with boiling syrup, roll up the lid.
8. Turn the jar over, cover with something warm, such as a blanket. Keep until cool.
Apple compote for the winter (with whole fruits)
Another compote recipe without sterilization, but with whole apples. For this drink, you will need small fruits of the Antonovka variety. One three-liter jar goes from 8 to 10 pieces.
Ingredients
8-10 apples;
2 liters of water;
300 g sugar.
Cooking
1. Rinse the apples thoroughly, pull out the stalks. There should be no damage to the fruit.
2. Fold the prepared fruits into a sterile jar with a volume of 3 liters. No need to fill the jar with apples above the shoulders. If the fruits are large, then put not 8 pieces, but less.
3. Fill the jars with boiling water, close with nylon lids, cover with a blanket.
4. Leave the jars to cool for 12 hours, longer if possible, but do not keep more than a day.
5. Drain the water into the pan, leaving the steamed fruits in the jars. During this time, the liquid will turn yellow, imbued with the aroma of apples.
6. Boil the drained water by adding granulated sugar according to the recipe. Boil the syrup for at least five minutes to ensure it's clear.
7. Pour over apples. Seal the jars, keep upside down until cool, covered with a blanket.
Apple compote for the winter with sterilization
A reliable recipe for apple compote for the winter, which will definitely last until spring. If it stays, it will live quietly until next year. For more than two years, such drinks should not be stored, since apples are used whole and with seeds.
Ingredients
300 g of sugar;
600-800 g of small apples;
2.5 liters of water.
Cooking
1. Choose small apples without damage, wormholes, mold and rot. Rinse well, dry.
2. Sterilize a three-liter jar, process the lid for seaming.
3. Put the apples in a jar.
4. Boil the sugar and water syrup.
5. Pour a jar of apples, cover with a lid, but do not twist.
6. Move the jar to a tall saucepan with a cloth on the bottom.
7. Pour enough boiling water into the pan so that it reaches the jar to the shoulders. Turn on the stove. The countdown of the sterilization time starts from the moment the water boils in the pan, not the compote in the jar.
8. Sterilize compote with apples for 20 minutes. If you twist two-liter jars, then sterilize for 15 minutes, do not forget to reduce the amount of sugar. Liter jars are enough for ten minutes.
Compote of apples for the winter with vanilla (ranetki)
A variant of a very beautiful compote, for which ranetki are used. A drink is prepared in liter jars, they are stuffed up to the shoulders. Calculation for three liter jars, blank with sterilization.
Ingredients
1.5 liters of water;
400 g of sugar;
1 g natural vanilla;
Ranetki.
Cooking
1. Rinse the ranetki, remove the ponytails. Pierce each piece with a toothpick. This technique will allow you to save a thin skin on the fetus.
2. Fold the ranetki into sterile jars.
3. Prepare a syrup of prescription water and sugar, do not forget to add vanilla. Boil for two minutes, that's enough.
4. Pour ranetki with boiling syrup up to the very neck. Cover jars with sterile lids.
5. Transfer to a sterilizing pot. There must be a cloth at the bottom so that the glass does not burst in the process.
6. Pour boiling water into the pan.
7. After boiling water in a saucepan, sterilize the jars for ten minutes.
8. Remove, roll up the covers with a key, leave to cool completely under the covers and upside down.
Fragrant apple compote for the winter (with grapes)
A variant of mixed compote, which is prepared with the addition of grapes. If the berries are dark, then the drink will turn out bright and beautiful.
Ingredients
300 g of apples;
300 g of grapes;
1 tsp lemons;
300 g of sugar;
2.5 liters of water.
Cooking
1. Wash grapes and apples. Dry.
2. Separate the grapes from the brushes, put them in a three-liter jar. Cut the apples into slices, add to the grapes.
3. Pour boiling water over everything, leave for twenty minutes.
4. Now put a lid with holes on the jar, drain all the liquid into an empty saucepan.
5. Add sugar, boil after boiling for at least three minutes.
6. Add citric acid directly to the jar.
7. Pour the future compote with boiling syrup.
8. Immediately roll up the lid with a key, leave the workpiece upside down under the covers until it cools completely. This may take up to two days. Then the jar can be turned over to its natural position, put away for storage.
Compote of apples for the winter with orange "Fanta in Russian"
The recipe for apple compote with the addition of orange. To prevent the drink from starting to taste bitter during storage, be sure to remove all the seeds from the citrus. Similarly, you can prepare a drink with lemon, but in this case, you need to remove dry acid from the recipe. Fresh juice from sour citrus will suffice.
Ingredients
5-6 apples;
1 orange;
1 tsp citric acid;
250 g sugar.
Cooking
1. Cut apples into slices, put in a clean jar, pour boiling water over. Leave for a quarter of an hour.
2. During this time, you need to peel the orange, put the peels in a saucepan. It must be empty. Crusts do not need to be crushed, the larger they are, the better.
3. Squeeze juice from citrus, also pour into a saucepan. When squeezing the juice, make sure that the bones do not fall, let the pulp be.
4. Drain the water from the jar of apples into a saucepan, put on the stove.
5. Boil the orange peels for ten minutes, then remove with a slotted spoon.
6. Add sugar to the pan, boil for a couple more minutes.
7. Add acid to a jar of steamed apples.
8. Pour in boiling syrup, cork. The “Russian Fanta” also needs to be cooled upside down under a warm blanket.
Spicy apple compote for the winter with cinnamon and cloves
A variant of fragrant compote, in which it is desirable to add natural cinnamon. If the spice is ground into a powder, there is a chance of laying a product of poor quality or synthetic origin.
Ingredients
0.3 cinnamon sticks;
2 cloves;
7-8 small apples;
300 g of sugar;
2.3 liters of water.
Cooking
1. Apples need to be washed, dried, processed jar.
2. Pierce each fruit with a toothpick to keep the skin intact. Put in a sterile jar.
3. Immediately add cloves and cinnamon, if desired, you can also throw in a little vanilla or a piece of ginger. The scent will be amazing.
4. Boil the syrup, fill in the prepared jar filling.
5. Cover, transfer to a sterilization pot, pour boiling water.
6. As soon as the water begins to boil in the pan, mark for 15 minutes.
7. After this time, the tank must be carefully removed, roll up the lid with a key. Cool, send to storage.
From the temperature drop when pouring boiling water, the jar may burst. To prevent this from happening, put a large spoon inside, but only a clean one.
The syrup did not fit into the jar and remained? Dilute it with water, add some chopped apples, you can throw other fruits, berries, spices. Weld a regular compote.
Banks with compote should be kept under a blanket until completely cooled, sometimes this will take two days. In heat, further sterilization of the drink occurs, which ensures its safety.
You can add not only berries and fruits to apples. Amazing compotes are made with mint leaves or lemon balm.
Sugar is not always clean. That is why the syrup is recommended to boil for at least three minutes, you can boil longer. In no case do not use sand from a sugar bowl, which may contain crumbs and other rubbish.
Calories: Not specified
Cooking time: Not indicated
Strawberry compote is the easiest and fastest way to prepare a delicious drink from this berry for the winter. There are different cooking options: with sterilization, without it, with two or three fillings, with the addition of citrus fruits, mint, various berries and fruits. Each of these recipes has its advantages, and if the strawberry harvest is large, then you can make one or two jars and choose the ones you like more than others next year. And if the harvest failed, and you don’t want to experiment, then use a simple proven recipe, prepare strawberry compote for the winter with citric acid. In this case, it acts both as a preservative and as a flavoring agent, giving the sweet a refreshing touch.
Ingredients per 1 liter jar:
- strawberries - 200 gr;
- sugar - 0.5 cups;
- citric acid - at the tip of a teaspoon;
- water for pouring - as needed.
Recipe with photo step by step:
In principle, any berries are suitable for compote, but if you want it to be bright, saturated in color, then choose dark, ruby strawberries. It is advisable to take ripe berries, without spoiled areas and damage. Pour the strawberries with cold water for five minutes, then rinse under running water and cut off the tails.
We lay out the prepared berries in jars. Containers for compote can be taken both liter and three liters. Be sure to wash with hot water and detergent (preferably soda), boil the lids.
Fill the jars with boiling water from the kettle or boil water for pouring in a suitable pot. Cover with a boiled lid and leave alone for 20-30 minutes.
Drain the cooled water back into the pot. We cover the jar with strawberries, put the water on a strong fire.
Add sugar. You can make compote more concentrated by adding more sugar and in winter dilute it with boiled water to the desired concentration.
Add citric acid, literally a pinch per one liter jar (or at the tip of a teaspoon). For a jar with a capacity of three liters of lemon, you will need about a quarter of a teaspoon. This one is no less delicious.
Stirring, cook the syrup after boiling for two to three minutes, until the sugar crystals and citric acid dissolve. Pour boiling liquid into jars with strawberries, twist and leave to cool upside down.
We rearrange the cooled strawberry compote for storage in a basement or a dark pantry, away from the bright sun (in the light it becomes faded, and the berries acquire a grayish tint). Strawberry compote must be kept for several weeks, let it brew, gain color and taste. Good luck with your preparations!
There are many ways to preserve sweet strawberries for the winter. One of the most popular is the preparation of compote, which allows you to keep it throughout the year until the new season. Each housewife has her own recipe for preserving compotes. And you get completely different drinks - with sourness or pretty sweetened. It all depends on the added components.
For example, strawberry compote with citric acid is very refreshing and pleasant to taste. In addition, by adding a lemon, you can be sure that the jars will not explode and will be preserved.
If you cook strawberry compote correctly, then it manages to preserve all the vitamins and useful substances. This means that in winter you can not only quench your thirst with a delicious drink, but also get health benefits. Its main feature is the ability to have an antioxidant effect on the body. It contains all the micro and macro elements we need to ensure the normal functioning of all organ systems. Strawberry compote perfectly restores strength, strengthens the immune system and strengthens the heart muscle. In a cold winter or on a dull autumn evening, such a drink can cheer you up, quench your thirst, and remind yourself of summer.
Cooking features
In most recipes for preserving berries, a lot of attention is paid to keeping their rich taste, so they try to make syrups concentrated. This leads to the fact that the compote is too sweet and cloying. There are no such shortcomings in strawberry compote. Citric acid gives a touch of freshness and makes the taste light and pleasant.
Strawberry compote recipe without sterilization
This product is prepared without the use of a sterilization method. So, you need to choose berries especially carefully and meticulously. Only ripe strawberries are suitable, and each berry must be cut into two halves. Even if it is too small, you do not need to leave it whole. From the surface, you need to carefully cut off all damage or unripe places.
Before pouring prepared, washed and chopped strawberries into a jar, the container must be sterilized. A three-liter bottle will need 400 grams of ripe berries. We also send citric acid there: a teaspoon will be enough.
Meanwhile, prepare the syrup: pour 300 grams of sugar into 2.8 liters of water, bring to a boil, boil for 5-6 minutes. Then pour the syrup into a jar: first 300 ml of the entire contents, and after 1-2 minutes everything else.
To eliminate the risk of cracking the glass container, it is better to place it on a metal surface. The lids must be sterilized and immediately put on a container with compote without transferring from boiling water to any surface. We cork the jar, turn it over, warm it with a thick blanket. This is necessary so that the berries are well saturated with acid and sugar syrup.
When the container has cooled, it can be removed to a cool place and stored for a whole year. But it is better not to forget about this storehouse of vitamins and a source of good mood on cold winter evenings.
In compotes, strawberries go well with other berries, especially cherries or gooseberries. It is important that the total volume does not exceed 400 grams per 2.8 liters of syrup. The more berries are packed in a jar, the richer and more concentrated the drink will turn out.
Recipe for strawberry compote with mint and citric acid
Prepare berries of approximately the same size. It is best to taste one to determine how much sugar is needed. For this recipe, we still need a few sprigs of fresh mint and citric acid.
We lay 300-350 grams of the main product in three-liter jars. Pour a teaspoon of citric acid into each of them and put mint. Pour boiling water to the top, leave for 3-4 minutes, covered with lids. Then we drain the water into a large container, add granulated sugar at the rate of 250 grams for each bottle. Boil the syrup for 4-5 minutes, pour it around the edges into jars. We cork, turn over and wrap with a blanket or blanket.
frozen strawberry recipe
If there are frozen berries in the freezer, they can be used to quickly prepare a fragrant and tasty drink. For 300 grams, you will need an incomplete glass of sugar and 2 liters of water. Bring water to a boil, add sugar, and lastly add frozen strawberries. Add a pinch of citric acid at the very end. Leave on fire for 4-5 minutes after boiling. You can drink this product both hot and cold. In the heat, it quenches thirst especially well.
The addition of citric acid relieves every housewife of worry: the compote does not deteriorate and does not “explode”, it is well stored. So summer taste and aroma can be enjoyed in a frosty winter in the absence of any vitamins and fresh vegetables and fruits.
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...Let stand for at least 1 hour. Then roll out the dough on a work surface. Cut out circles in the shape of tartlets, grease the molds with oil and place the dough in them. Bake empty tartlets, covering them with baking paper and pouring flour or dry beans into them, for about 20 minutes. Let the tarts cool down. Prepare the cream: wash the lemons well, squeeze the juice and grate the zest. Then mix sugar, eggs, lemon juice and zest in a saucepan. Cook over low heat, stirring vigorously. When the mixture thickens, add 50 g of butter, cut into cubes. Mix well. Pour the cream over the tarts. Financier cookies This name was assigned to an old French biscuit recipe when it was started ...
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Discussion
Really very tasty recipes, although initially I didn’t really manage to cook fried paneer with fried eggs until I changed the pan. I bought a VARI Litta pan with a non-stick coating, after which the scrambled eggs stopped burning and the dish turned out like in the picture. My family just loves this recipe. Thank you for posting, with the right frying pan you can handle any difficulty.
Desserts with raspberries, rhubarb, apricots - preparation of dough and toppings
...Place in the refrigerator for 20 minutes. Preheat oven to 190ºC. Prick the bottom of the dough base and bake blind for 20 minutes. Remove paper and beans and bake 5 more minutes; let cool. Raise the oven temperature to 200ºC. Put the cream on the base of the dough, smooth with a spoon. Lay 12 apricot halves cut down slightly overlapping along the edge, placing the prettiest half in the center. Cut the remaining halves in half and place them vertically around the center half like flower petals. Bake for 20 minutes. In the meantime, pour 80 ml of water into a small saucepan, add sugar and heat until dissolved. Bring to a boil and cook 5 minutes until glazed. When the tart is ready, transfer it to the wire rack...
Girls, I'm preparing apricots for making jam. According to the recipe, you need to add 0.5 tsp. citric acid. I only have lemon juice. Maybe someone knows - how much lemon juice will replace 0.5 tsp. this acid? I read on the Internet that you can replace it, but I can’t find the proportion. Thanks in advance to everyone who helps!
Discussion
Usually, when cooking jam, lemon juice is added to taste.
1 lemon = 4g citric acid. (member with a slide = 8g).
Better try to have a pleasant taste with sourness. It seems to me that one lemon is a bit much, although they also come in different sizes, maybe a small one will be just right;)
After all, lemons are also all of different acidity, and apricots are not all equally sweet)
I would do it to taste, and if apricots are sour, then without any additional. acids.
Can we drink freshly brewed compote from apricots, peaches and other summer fruits? Or is it low too???
If desired, you can add a little chopped fruit. You need to eat this miracle with a spoon and a straw, closing your eyes with pleasure. Basil drink In the common people it is also called "cornflower blue compote". But that doesn't make it any less delicious! For 3 liters of water, take 2 bunches of basil, 1 tbsp of sugar and juice of 1 lemon. Pour the grass with cold water, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious drink with a pleasant pink color. Cherry fruit drink One of the oldest drinks in Rus', mentioned in Domostroy. The difference between fruit drink and compote is that with ...
...Pour the grass with cold water, boil, add sugar and boil for 10 minutes. Remove from heat, pour in lemon juice, cool and enjoy a delicious drink with a pleasant pink color. Cherry fruit drink One of the oldest drinks in Rus', mentioned in Domostroy. The difference between fruit drink and compote is that first the juice is squeezed out of the berries and only after that the pulp is boiled in water with the addition of sugar, and then the strained broth is combined with the fresh juice obtained at the beginning. Cherry juice is unique in composition - it is an excellent multivitamin drink that reduces blood cholesterol levels. Tea mushroom If this miracle mushroom, which looks like a jellyfish, has not yet taken root in your kitchen, then it's time to start breeding it. Pour it with strong sweetened ...
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Discussion
I just looked through the article. All juices are harmful, there is nothing natural in them. And you don’t have to look at the packages and stuff juices from 4 months! We started giving juices at 11 months, until a year and a half my daughter drank 400-500 ml a day. Then the immunologist said that juices contain a lot of sugar and salts, which is very harmful for the kidneys. I began to dilute it with water, and completely stopped giving. I cook compote from dried fruits and frozen berries, sometimes I just dilute my jam with water. A friend's son began to complain that it hurts to write. I drank juices and compote, they did not give water. The doctor said that it is necessary to drink water, juices cause urolithiasis. And in our daughter, a year after the appearance, all the upper teeth are covered with caries, 2o1 teeth almost collapsed. At the same time, she does not eat any sweets and does not know. Compote only. He also doesn't drink water. Now I will wean from compote, although I sweeten it all the time a little. I recently read that apple juice causes diabetes. The season of fresh berries and fruits will soon begin, it is better to give them to the baby. We have been giving all the berries since the year. My daughter loved it, even the strawberries. There was no allergy.
I think that juice should be given to the child as little as possible, well, for a change, you can buy a package once a month. For a year now, I’ve been giving my eldest son mainly compote from dried fruits, sometimes I cook from frozen berries (currants, cherries), my son loves compotes very much, and besides, they are healthier than juices and much cheaper (1 kg of dried fruits costs like 1 liter of juice, and 1 kg of dried fruits is enough for 4 times 6 liters of compote, so count). I also try to give compote to my younger son more often. I also have a question: what is the difference between juices for adult children and juices for children under one year old?
I really need a recipe for apricot compote. Preferably without boiling the syrup, and so poured-poured + sugar, but so as not to be cloying and so as not to deteriorate. Help, huh?
Discussion
First, a little general philosophy.
The more sugar, the more guaranteed the bank will not explode, but the sweeter, of course.
If sugar is to your taste, then there is a high probability that the jar will not withstand the heat, become cloudy, tear off the lid, etc.
There is a generally accepted technology, which consists in the fact that berries or fruits are poured 2 times with water for 10-15 minutes. And only then syrup - ie. in water they are allowed to boil with sugar and directly from the fire into a jar.
But I came to the next. technologies (I don’t like to drain hot cans):
washed fruits (apricots, for example) are poured into a 3-liter jar. From 1/3 to 1/2 of its volume.
Then I boil 1 liter of water in a saucepan, pour 1 half-liter jar of sugar into it. When it boils with sugar, I thump the apricots there and bring to a boil, and boil for 1-2 minutes on a very low heat.
And then with a ladle I return it all to a sterile 3-liter jar. If it is NOT full, then I add boiling water from the kettle. Be sure to add under the lid. I seal with a sterile cap. And leave it upside down to cool.
cooked compote from frozen berries and the devil pulled me to put a couple of three wedges of pomelo there (so that I could contact her again) and now the result smells divine compote - strawberries and the taste is impossibly bitter ...: (((I already tried to dilute and add sugar "It's impossible to drink... don't you really have to send it down the toilet? Maybe there are ways to neutralize this terrible bitterness? Save me, help me."
Discussion
my husband pounced on compote and said that it was quite tasty and you can drink ... Oh, how ... so the toilet bowl didn’t get a damn vitamins :))) My jaw dropped ...
No way - in grapefruit and pamela, all the bitterness is concentrated in the membranes.
If you carefully cut the triangles of pulp, which are visible on the equatorial section, without touching the walls, and then separate the "meat" with a spoon, then you will greatly change your attitude towards pamela! :)
And with bitter compote - maybe it will work in a cocktail with gin?
Good afternoon Perhaps my question will seem banal :), so I apologize in advance. Learn how to make cold drinks at home. Something like lemonade. Thank you in advance:)
Discussion
Orange drink "Orange"
4 oranges, 3 lemons, 500 g of sugar, 2.5-3 liters of water, food ice. Cut the oranges and 1 lemon washed with hot water into thin circles (with the peel), cover with sugar and put in a cold place for several hours.
Squeeze the juice from the rest of the lemons. Before serving, put ice, oranges with sugar, lemon juice and chilled sparkling water in a glass jug. To improve the taste, you can add apricot juice or syrup from apricot compote.
cold black or green tea with lemon
Many thanks to all who answered!!! You helped me a lot :)
If it turns out not, open the jar, sterilize again and roll up with a new lid. And finally, the storage of canned food. Jams, compotes and marinades can be stored for a long time at 0-20°C in a dry, dark place. If the jars are in the basement, it is better to lubricate the metal lids with technical oil so that they do not rust. Compotes and marinades in glass jars cannot be kept in the cold - the glass can burst, and the quality of the compotes will decrease significantly; the jam will dry out. You can not store canned food and at high temperatures - above 30 ° C, as well as in the light - vitamins are lost. Ready-made salted and sour products are stored at 0-5°C - under these conditions, microbiological processes almost completely stop. Collection of recipes Pickled feta cheese Pickled eggplant Soaked squash with apples and lemon...
So. In a jar (reference, not sterilized, just washed) I put about a third of the berries, fill it with water and transfer everything to the pan (along with the fruit). There is also 1 half-liter jar of sugar. Boil to boil for 3-4 minutes, and again in a jar, this time sterile, small ladle. Seal immediately and turn the lid upside down to cool.
I close it like this: my berries, my jars, I sterilize. We throw berries into jars (cherries, apricots - it doesn’t matter, I make all compotes using the same technology :)). I don’t throw in a full jar, about a third of the berries. I fill it with boiling water, let it cool a little, pour this water (infused), again into a bucket and boil it with sugar. And I fill it with this syrup and roll it up.
By the way, I personally take apricots not very ripe, but stronger, you can even with greens. Then they do not fall apart, but get strong whole berries, which are eaten in the form of a dessert in winter.
In the 19th century, it turned out that kvass really has bactericidal properties - cholera vibrios and typhoid bacilli die in it after 20 minutes. Domestic producers are briskly setting up the industrial production of kvass. But the addition of citric acid, food coloring, aspartame and sorbic or benzoic acids turn it into an ordinary carbonated drink, slightly reminiscent of the taste (and even then not always) of bread kvass. Real, classic kvass is made from water, sugar, kvass wort and yeast. Juices There is no need to talk about the beneficial properties of fruit and vegetable juices. Let's just say that tomato, cherry, plum, cherry plum and dogwood are the best to quench their thirst ...
... It turned out a drink containing a little bit of alcohol and a lot of organic acids (they basically quench their thirst). Modern fruit drinks (industrial production) are prepared on the basis of unfermented berry juices or water extracts, so they do not contain alcohol. Compotes To be precise, compote does not refer to drinks, but to sweet dessert dishes, since the most valuable thing in it is not liquid, but berries or fruits. In general, the word "compote" entered our speech relatively recently, before that everyone's favorite drink was called a broth. Gogol, in the notes to Dead Souls, explained that broth is boiled fruits and berries sweetened with honey or raisins. The thirst-quenching ability of compote is rather low - due to the fact that it contains more sugar than organic acids.
