Canning apples in jars without sterilization. Blanks from apples for the winter: “Golden recipes. Whole Spicy Apples: A Step-by-Step Recipe

Many people are used to the fact that canned tomatoes, sauerkraut, canned cucumbers or canned mushrooms are on the table in the autumn-winter diet, but many people forget that whole fruits can be preserved. But in vain! Canned whole apples are a great dessert that both adults and children will enjoy. Such canned apples can be eaten almost until next summer, because canned fruits keep very well. Moreover, canned apples are an excellent filling for pies and even charlottes. Even those who are not very fond of canned food will never refuse this delicious dessert. And the kids just love these apples. open jar apples rarely live up to the refrigerator - everything is eaten almost instantly.

Preparing canned apples is very easy. For their preparation, you will need directly the fruits themselves and sugar. In order for whole canned apples to turn out elastic, it is necessary to choose only tight varieties, ideally unripe white filling. Also, before closing the apples, it is imperative to carefully remove the cuttings so that, when tightly packed in a jar, they do not damage the integrity of the skin of neighboring apples. It is also not recommended to make canned apples in small jars; 3 liter jars are considered the ideal volume. And if you like spices, then you can try to cook canned apples with spices - cloves, cinnamon or vanilla will favorably shade the already tasty fruits.

Prepare such canned apples for the winter, and your loved ones will certainly be grateful to you. Present to your attention detailed recipe canned apples.

A variety of tastes and varieties, low calorie content and easy availability make apples indispensable both in cooking and in nutrition. One of the main advantages of this fruit is that it can be preserved without significant loss of nutrients.

Properties and calories

This fruit contains many vitamins and carries a large nutritional value. Canned apples have virtually no calories. Their energy value barely exceeds the level of 40 kcal per 100 grams. The ratio of fats, proteins and carbohydrates: 6%, 4% and 96% respectively. They also contain dietary fiber, disaccharides and organic acids, which help to normalize metabolism.

Apples, even after conservation, are rich in vitamins such as PP, E, A, B, C, as well as biotin H, beta-carotene. There is an opinion that this fruit loses all its beneficial minerals after boiling or pickling. In fact, canned apples lose only a small percentage of their valuable components.

Of the mineral elements, even after heat treatment, calcium, sodium, silicon, magnesium, nickel, iron, rubidium, cobalt, manganese and many others remain in abundance.

Preservation of apples for the winter

Most often, Antonovka is subject to harvesting. For preservation, ripe apples are selected, on which there are no darkening. This procedure will also require water and sugar. It is worth noting that citric acid should not be included in the list of ingredients, since Antonovka contains its own analogue of the substance.

Before canning apples, jars should be prepared. They can be of any size. Each vessel must be thoroughly washed, otherwise the likelihood of bombing will increase. At the next stage, you should peel the apples from the core (from the peel - if desired) and cut into small slices. It is recommended to fill the jars almost to the very brim.

Now you can start boiling water. Its quantity depends on the volume of the jar. Approximately 1.5 liters of water is consumed per 3 liter. Pour boiling water into jars with apples and cover with sterilized lids. Wait until the containers have cooled down. After that, drain the water into a saucepan, add sugar to it (1 cup per 1 liter) and put on the stove for boiling.

At the final stage, you need to pour the finished syrup into jars, roll them up and turn them upside down, tightly covering them with a blanket or winter jacket. Once they have cooled down, you can put them away for storage. Such canned apple compote turns out to be quite concentrated and sweet. Some people prefer to dilute it with boiled water.

Canned whole apples

Fruits in winter are especially valuable for the human body, since at this time of the year it is difficult to find them fresh on the market, and imported ones are sold at a very high price.

Whole canned apples are very popular all over the world. The composition of the dish includes one secret ingredient - vinegar. It is recommended to use apple, as it has a slight sour-sweet taste. For flavor, many housewives add various spices to the preparation, but not all lovers of compotes like this.

Ingredients for preserving whole apples, in addition to the fruits themselves, include sugar and vinegar. It is important to follow a certain proportion. For 1 kg of apples:

400 g of sugar;
- 300 ml of vinegar.

First you need to wash the fruit under cold water and remove the tails. Sugar and vinegar are added to a pot of water. The mixture is boiled over low heat until it turns into a homogeneous liquid mass. It is important to constantly stir it.

Now you can transfer the apples to the finished syrup, after piercing them with a fork so that the peel does not burst during cooking. Keep on fire until the fruit begins to soften. Then the apples are carefully transferred to jars and poured with filtered hot syrup. Now it remains only to carry out the process of seaming.

Whole canned apples can be stored for up to 1 year. If the water in the jar has not changed color, then you can leave it rolled up for a few more months.

Apples in their own juice

Such seamings are popular with people who have little free time. The fact is that canned apples (the recipe for harvesting in their own juice) are extremely easy to prepare.

For such a seaming, sugar or vinegar is not needed. All the ingredients and substances necessary for the fat are contained in the apples themselves. The only thing that will need to be added during conservation is salt.

Apples are well washed, peeled from the core and stalks and cut into slices. At the next stage, you will need to soak the fruit in a 1% salt solution for 15 minutes, and then simmer for the same amount of time. After that, the apples should be cooled with water. As soon as the fruits have cooled, they are laid out in jars, poured with boiling water and sterilized.

Canned apples with spices

The apples are washed, cleaned of the seed box, cut into 4 parts (if very large) and spread for half an hour in salt water. Thanks to this, the fruit will not darken in the jar for much longer than usual. Blanch the apples for 5 minutes.

Spices are laid out in a dry jar, and only then chopped fruits are placed in it. On the resulting broth from apples, a marinade is prepared, which includes vinegar and sugar. After adding the mixture to the jar, you can start rolling.

Bulgarian apple preservation

Products can be divided into 3 parts: base, seasonings and marinade. The main ingredients are apples and water. Permitted condiments include Walnut(crushed), cloves and currant leaves. Bulgarian canned apples require a special spicy marinade, which includes sugar, salt, 9% vinegar, cinnamon and allspice.

Fruit is cut into quarters, simmered for about 20 minutes, then cooled and placed in jars. To the remaining water, add the ingredients for the marinade. The mixture is blanched for about 15 minutes, after which it is poured into jars. The final step will be laying out seasonings in containers.

Canned apples prepared according to this recipe can be eaten in a week. They keep up to 2 years.

Preservation of apples with tomatoes

This recipe would have seemed nonsense a few decades ago, but today it is in great demand among many peoples of the world. Tomatoes with apples, canned in slices and whole, are popular both in Russia and in the West.

For cooking, you will need the following ingredients (for a 1-liter jar):

0.7 kg of tomatoes;
- 1 small sweet and sour apple;
- ½ medium-sized onion;
- 4 peas of black pepper;
- 1 carnation inflorescence;
- 1 clove of garlic;
- 1 sprig of parsley;
- 30 g of salt and sugar;
- 15 ml of vinegar (9%).

All components, except for the last two, are tightly folded into a jar. Tomatoes should be at the very top level. All ingredients are poured with warm boiled water. Meanwhile, a marinade is prepared from salt, sugar, vinegar and water (350 ml per 1-liter jar). The resulting mixture is poured into a container instead of previously expressed warm water.

After seaming, it is important to shake the jar well several times so that all the ingredients in it are thoroughly mixed with the marinade. Tomatoes with apples canned in this way will be ready to eat in a month. Thanks to the marinade, seaming can be stored for up to 3 years.

Preservation of apples with pepper

The recipe for such seamings does not require special skills and expensive ingredients. Products include:

1 kg of bell pepper;
- 0.5 kg of apples;
- 5 garlic cloves;
- 7 tablespoons of sugar;
- 3 tablespoons of salt;
- 30 ml of vinegar.

To begin, prepare the brine. Salt, sugar and vinegar are diluted in 1 liter of water. Then chopped peppers and apples, as well as garlic cloves, are laid out in clean jars. Everything is filled with hot brine. Banks should be sterilized for 7 minutes.

Peppers with apples, canned according to this recipe, are suitable for consumption within 2 years.

What pickled apples have always attracted lovers of conservation is the ease of preparation and versatility of use. In order to cook them, a lot of time is not required, but as a result you can get both an independent dish and a wonderful side dish or salad component. On the festive table, pickled apples will look very original and unexpected: few people today, preparing for any event, remember this delicious snack. So it remains to roll up your sleeves, buy apples and surprise your guests.

What pickled apples have always attracted lovers of conservation is the ease of preparation.

It's good when you have your own garden - pick up how many fruits you need, and preserve at home. But, if this is not possible, then there is only one way out: a direct road to the market. It remains only to choose the desired variety, and you can start canning.

Recipe:

antonovka - 2.5 kg;
water - 1 l;
sugar - 0.2 kg;
apple cider vinegar - 0.2 l;
cinnamon - ¼ sticks;
clove buds - 0.002 kg.

Technology:

The first step is to sterilize the jars. You can use any method (over steam, in the oven, in the microwave).
Wash the selected fruits thoroughly. Cut into large slices, cut out the core. Dip the prepared apples in a solution of water with citric acid (0.005 kg per liter of water) so that the slices do not darken.
Blanch the slices in boiling water for 3 minutes. After that, move them into a colander, substitute under ice water and hold until completely cooled. You can use food ice: shift the slices from the pan where they were blanched into a suitable container and cover with ice (with a slide).
You can use that water for the marinade. Which is left over from blanching. Bring it to a boil. Put sugar in it. Put in the spices. Add vinegar. Boil for 5 minutes.
Pack apples in prepared containers. Pour boiling marinade into them. Cover with sterilized lids. Move apples in jars to a container with hot water(at the bottom you need to put a towel folded several times), sterilize. In this case, water should be poured up to the neck of the cans. After the water boils, lower the heat to medium. Liter jars keep a quarter of an hour.
Then carefully remove the jars. Roll up. Put it upside down. Wrap in a warm cloth or blanket for slower cooling.
As soon as the containers with the workpiece have cooled, move them to storage in the refrigerator.

As you can see, canning apples according to this recipe is so simple that you don’t even need to step by step recipe with pictures. The result will exceed all expectations - several jars with a unique taste and aroma will settle in the refrigerator for the winter.

Pickled apples with cinnamon (video)

Pickled apples in jars without sterilization: a step-by-step recipe for a simple workpiece

Marinating and canning are processes that take a sufficient amount of time, which, sometimes, is so lacking. What does an experienced hostess do when it becomes necessary to marinate and preserve this or that product for the winter? That's right - it preserves the workpiece without sterilizing the container.

Recipe (based on a three-liter jar):

apples - 2.0 kg;
water - 2.0 l;
sugar - 0.05 kg;
vinegar - 0.075 l;
salt - 0.05 kg;
lavrushka;
garlic;
black peppercorns;
Jamaican peppercorns.

Marinating and canning are processes that take a sufficient amount of time

Technology:

First you need to cook the marinade. To do this, boil water, remove from the stove. Introduce salt, sugar into it, mix so that they disperse completely in boiling water. Cool down. Combine with vinegar.
Process apples. Wash each fruit well, remove seeds, tails, cut into four pieces each.
At the bottom of each pre-prepared jar, lay a set of spices and spices. "To the eyeballs" fill with prepared apples. Put garlic cloves between the apples (the amount varies according to individual tastes).
At this point, the filling will have completely cooled down. Pour it into bowls with apples. If there is not enough marinade, add cold boiled water. Move the jars to the refrigerator. Withstand the workpiece for at least two days and you can "launch into implementation."

Pickled apples according to this recipe are very delicate in taste. This is achieved by the small amount of vinegar used. The fruits from this preparation "feel" great in salads, which include meat and meat products.

Proper preservation

Every conservation has its own rules.

it is necessary to use only good, not damaged, not broken, not wrinkled fruits;
overripe, but intact apples are also not suitable for canning - they will simply turn into porridge;
summer harvesting is best done from not quite ripe fruits;
using imported, store-bought apples, it is better to peel them - it is not known how and with what they were processed during the ripening process;
apples collected in your own garden can not be cleaned if you have not used pesticides.

How to preserve apples and peppers at home: a delicious and easy recipe

A kind of fusion recipe: canned fruits and vegetables that go great together. Try: apples and bell peppers in a duet.

Recipe:

apples - 1.0 kg;
water;
sweet pepper - 0.15 kg;
sugar - 0.08 kg;
clove pepper - 0.001 kg;
vinegar - 0.01 l.

Try: apples and bell peppers in a duet

Technology:

Process apples. Wash, cut into quarters. Remove seed pods and stems.
Wash sweet pepper, cut into four parts. Remove seeds, internal partitions, cut the stem. Cut into wide strips.
Pour water into a deep saucepan. Pour in salt and sugar. Place on stove, boil. At the end of the boil, add vinegar and hold for another minute.
In sterilized jars, put spices on the bottom. Then place prepared apples in each container, laying pieces of pepper between them.
Pour prepared marinade into jars. Cover with lids. Leave for a quarter of an hour. After that, drain the marinade, drain back into the saucepan and boil.
Then return the marinade to the jars. Repeat the process three times. The fourth marinade filling is the final one. It no longer needs to be drained.
Roll up jars with tin lids. Turn upside down". Wrap in warm material. Cool down completely.

Using the same technology, it is possible to preserve small varieties of apples (such as ranetki) as a whole. The only caveat in laying sugar is to vary according to your own taste, depending on the acid of the fruit variety.

Bulgarian pickled apples

Paying attention to the cuisines of the peoples of the world, you will always find some recipe that has not yet been tested. One of these recipes is described below, tested and highly appreciated by tasters.

Recipe:

apples - 2.0 kg;
lemons - 0.2 kg;
apple juice - 1.0 l;
sugar - 1.0 kg;
walnuts - 0.05 kg;
citric acid - 0.01 kg.

Paying attention to the cuisines of the peoples of the world, you will always find some recipe that has not yet been tested.

Technology:

Wash each fruit separately. Process and cut into 8 pieces each.
Rinse lemons thoroughly. Cut into slices. Do not remove the peel. Lemon pits can also be left out.
Place chopped fruit in a bowl apple juice. The juice should completely cover the cut fruit.
Put the saucepan on moderate heat. Boil fruit until soft. They should not be boiled "into porridge", by no means - only half soft.
Remove saucepan from stove. Separate the juice from the fruit with a colander into a free container.
Return the juice to the pan, add sugar to it. Boil contents until thickened. Then add nuts and citric acid to it.
Pack fruit slices in sterilized jars. Pour syrup into each. Clog. Flip. Wrap with a blanket. Cool down.

Pickled Paradise Apples

This variety of apples seems to be created for pickling and preservation. You do not need to cut them, due to which such a workpiece looks exceptionally beautiful. And the taste of heavenly apples cannot be confused with any other.

Recipe:

paradise apples;
table vinegar - 0.2 l;
sugar - 0.8 kg;
cinnamon - 0.001 kg;
ground cloves - 0.001 kg;
juniper berry - 0.001 kg.

Technology:

Rinse the selected paradise apples thoroughly, remove the ponytails.
Blanch prepared fruits in boiling water for 3 minutes. Then cool either with cold water or with edible ice.
To boil water. Pour sugar, cinnamon, cloves, juniper berries into it, bring to a boil. Pour in vinegar, turn off the fire.
Pack fruits in jars. Pour in the marinade. Pasteurize at 90°Ϲ (half-liter jars - 20 minutes, liter - 25 minutes, three-liter - half an hour).
Roll up the banks. Cool down. Store in a cold place.

Salted apples (video)

One of the favorite winter treats that adults and children like is whole canned apples. The advantage of such preservation is the minimum time spent on processing and preparing fruits, and they are superior in taste to any fruit platter.

Classic recipe

Apples, canned classic recipe are incredibly tender and sweet.

For the future twist, you need to prepare:

Apples - 1 kilogram;
Sugar - 250 grams;
Citric acid - 2 grams;
Water - 0.5 liters.

Cooking technology:

Prepared fruits should be washed well, cut off the upper and lower edges.
Apples are tightly packed in a glass jar and covered with sugar and citric acid.
Water must be boiled, and then pour the fruits into it.
Banks are closed, turned over and set aside in dark place before cooling.

For a twist for the winter, it is better to choose hard varieties of apples or select unripe ones.

Whole spiced apples canned for the winter

Canned apples can be served not only as a dessert, but also as a great addition to meat dishes, your favorite salads.

In order to get 10 liter jars of spicy preservation, you will need:

Apples - 6 kilograms;
Water - 2.5 liters;
Sugar - 1 kilogram;
6% vinegar - 250 milliliters;
Spices (you can choose them based on your own preferences, this recipe uses cloves, cinnamon).

Cooking process:

First you need to prepare the main ingredient. To do this, cut off the upper and lower edges, remove the core.
Bring the water to a boil and lower the fruits into it for 5 seconds, then remove them and cool.
Spices are placed at the bottom of the jar, then blanched fruits.
The water in which the blanching took place is suitable for preparing the marinade. To do this, add prepared vinegar and sugar to it.
Banks are filled with marinade, sterilized, lasting 30 minutes and rolled up.

So that the apples do not darken at the preparatory stage, after removing the core and edges, they can be placed in lightly salted water for no more than 30 minutes.

Whole Spicy Apples: A Step-by-Step Recipe

Another recipe, thanks to which preservation will sparkle with new spicy notes.

It provides for the preparation of the following ingredients:

Apples - 3 kilograms;
Water - 750 milliliters;
9% vinegar - 950 milliliters;
Salt - 50 grams;
Sugar - 30 grams;
Sweet pepper - 200 grams;
Garlic - 60 grams;
Parsley - 150 grams.

Cooking method:

Whole fruits should be peeled and washed well.
Sweet pepper, garlic and parsley are crushed, placed in a container and filled with water. The brine is brought to a boil, after which you can add the rest of the ingredients - vinegar, granulated sugar and salt. After all the components are connected, it is necessary to boil the brine for another 5 minutes.
Without removing the brine from the heat, apples are placed in it and boiled for at least half an hour.
After half an hour, the fruits are laid out in jars, poured with brine, which did not have time to cool, and closed.

Salad apples, canned whole

Fruits can be used to make salads, as a decoration for dishes, and, of course, as a dessert. The recipe is very simple.

Of the ingredients you will need:

Apples - 10 kilograms;
Salt - 60-70 grams;
Sugar - 60-70 grams;
Water.

Cooking:

The fruits should be sorted out. Medium-sized apples are suitable for canning, without dents or other damage. The best option would be the Semerenko variety.
Initially, the brine is prepared. It consists of 7 liters of water, salt and granulated sugar. The brine is brought to a boil.
At this time, the fruits are tightly packed in jars.
After 3 minutes from the beginning of the boiling of the brine, it can be turned off and poured into jars.
The container closes and goes to a dark place.

Recipe for Canned Whole Apples with Watermelon Slices

Using this recipe, you can get incredibly fragrant apples that have adopted the flavor notes from watermelon.

An interesting and unusual serving of fruits is to use the following ingredients:

Apples - 2 kilograms;
Watermelon - 1.5 kilograms.

The recipe does not include either sugar or salt, which makes the twist for the winter healthy and very tasty.

The cooking process consists of the following steps:

Rinse the apples well and, if desired, remove the core and cut off the top and bottom edges.
Watermelon, before going to the jar, undergoes heat treatment. To do this, it is cut into small slices, filled with water and sent to the fire. The main ingredient is in boiling water for at least 10 minutes.
Whole apples and thermally processed watermelon are stacked in layers in carefully washed glass jars.
The filled jars are filled with water in which the watermelon was boiled and closed.

The preparation can be consumed both in winter and after 35-45 days.

Sweet apples, canned whole, with honey

A delicious and healthy dessert will turn out according to this recipe. The ingredients are taken in large quantities, so when preserving a smaller volume of fruits, the proportions should be reduced.

The ingredients are taken with the expectation of a bucket of fruit:

Water - a bucket;
Salt - 250 grams;
Honey - 500 milliliters.

In order for the fruit to have a rich taste, it is recommended to give preference to a certain variety, namely Calvil. Attention should be paid to the choice of honey, because a fragrant, fragrant product will give the preservation a special taste.

Conservation progress:

First you need to prepare the apples. To do this, they can be soaked in water, rinsed well.
To prepare a brine with prepared water, you need to fill in salt, honey. In order for the ingredients to dissolve, the brine is placed on fire and brought to a boil.
The fruits are placed in glass jars, the denser - the better and are filled with slightly warm brine.
Banks are closed and sent to a dark place.

Pickled Apples: A Simple Recipe

For pickling, it is preferable to use fruits with a characteristic sourness, which is inherent in Antonovka or White filling.

The number of ingredients is calculated for 3.5 kilograms of fruit:

Water - 4 liters;
Sugar - 100 grams;
Salt - 50 grams;
Vinegar - 150 milliliters;
Black pepper - 15 grams;
Bay leaf - 2 pieces.

Cooking:

Apples are well washed and laid out in jars.
Put bay leaves and pepper in jars.
The brine is prepared based on ingredients such as water, vinegar, granulated sugar and salt, brought to a boil.
Banks are filled with brine, sterilized for 20 minutes and closed with lids. The glass container is sent to a dark place, turned over onto the lid.

Preservation of unripe whole apples

To prepare a delicious compote from unripe fruits, it will take quite a bit of time: after all, the fruits will be put in whole jars.

Prepare:

apples (the main thing is that they are not wormy);
granulated sugar - about 300 gr;
cloves, vanilla, cinnamon, mint - to your taste.

How to cook:

Wash the fruit thoroughly and place them in a three-liter jar. Do not use dish detergent to wash jars - use baking soda.
Pour boiling water into a container with apples and leave for 15-20 minutes so that they warm up well.
Pour the water from the jars into the pan and add granulated sugar. As soon as the syrup boils again, pour it into a container with apples and roll up the jar with a metal lid.
Cover with a warm blanket and leave to cool.
The result is a delicious drink and a great dessert to boot.

If you are preparing for the winter sauerkraut, then, in addition to carrots, be sure to add whole unripe apples. Cabbage will acquire a unique flavor, but apples are eaten first.

Whole apple compote for the winter (video)

All recipes for canned apples that will fill the cold days with taste are completely different, but each of them has its own peculiarity. Spicy, rich or delicate and refined taste of fruit will decorate a festive dish, and can also be presented as an original and healthy dessert.

Main Ingredients: Apple

whole canned apples- amazing dessert. We are all accustomed to the abundance of canned cucumbers, tomatoes, mushrooms and other pickles on the table, and we harvest fruit for the winter mainly in the form of jam or jam. And very in vain! Whole apples are moderately sweet, and also retain nutrients and their incredibly appetizing appearance.

Ingredients for making canned whole apples:

Apples 1 kilogram
Water 1.2 liters
Sugar 1 cup

Products not suitable? Choose a similar recipe from others!

Glass jars, a saucepan, a glass, a sponge or brush for washing fruits, a nylon lid with holes, kitchen towels or a blanket.

Preparing canned whole apples:

Step 1: Prepare apples.

For the preparation of canned apples, it is best to take dense, you can even almost ripened fruits. In this case, they will definitely retain their appearance.

First of all, thoroughly wash your apples and tear off the leaves from them. Be sure to inspect each fruit for any wormholes or rotten spots. Fruit should look, if not perfect, then very good.

If desired, you can cut off the twig and the bottom of the apples. But if the branches are small and soft, then it is better to leave it like that.

Step 2: Canning whole apples.

The process of canning apples is extremely simple. First, put the fruit in prepared sterile warm jars. Let the fruits lie close to each other. Now fill the apples with boiling water, close with a special nylon lid with holes and leave it in this form for 30 minutes.

After half an hour, carefully drain the water from the jar of apples into a saucepan. Put on fire, add the right amount of granulated sugar and boil until it dissolves without residue.

Pour the apples in the jar with the resulting syrup, immediately close them tightly with a lid and turn them upside down. Wrap your workpiece well and leave it to stand on the lid and under the “fur coat” until it cools completely. After the jar of apples in syrup can be unwrapped, turned back upside down and put away in the cellar, pantry or kitchen cabinet.

Step 3: Serve canned whole apples.

Canned whole apples can be served simply in large quantities. different ways. You can cook original and no doubt delicious pastries with them, add them to salads, desserts, and just like that, along with syrup from the same jar, they are very tasty. Cook and eat them to your health.

Recipe tips:

- Optionally, you can add mint, cinnamon, cloves or vanilla to apples, then your workpiece will acquire an even more interesting taste and aroma. If, like me, you like a simple apple flavor, then you don’t need to add anything.

- It is best to harvest apples in jars of large volume, in small ones, as it turned out, it is not very convenient.

whole canned apples

Canned whole apples are an amazing dessert. We are all accustomed to the abundance of canned cucumbers, tomatoes, mushrooms and other pickles on the table, and we harvest fruit for the winter mainly in the form of jam or jam. And very in vain! Whole apples are moderately sweet, and also retain nutrients and their incredibly appetizing appearance.

Easy Recipes for Canned Whole Apples

Classic recipe

Apples canned according to the classic recipe are incredibly tender and sweet.

For the future twist, you need to prepare:

Apples - 1 kilogram;
Sugar - 250 grams;
Citric acid - 2 grams;
Water - 0.5 liters.

Prepared fruits should be washed well, cut off the upper and lower edges.
Apples are tightly packed in a glass jar and covered with sugar and citric acid.
Water must be boiled, and then pour the fruits into it.
Banks are closed, turned over and set aside in a dark place to cool.

For a twist for the winter, it is better to choose hard varieties of apples or select unripe ones.

Whole spiced apples canned for the winter

Canned apples can be served not only as a dessert, but also as a great addition to meat dishes, your favorite salads.

In order to get 10 liter jars of spicy preservation, you will need:

Apples - 6 kilograms;
Water - 2.5 liters;
Sugar - 1 kilogram;
6% vinegar - 250 milliliters;
Spices (you can choose them based on your own preferences, this recipe uses cloves, cinnamon).

First you need to prepare the main ingredient. To do this, cut off the upper and lower edges, remove the core.
Bring the water to a boil and lower the fruits into it for 5 seconds, then remove them and cool.
Spices are placed at the bottom of the jar, then blanched fruits.
The water in which the blanching took place is suitable for preparing the marinade. To do this, add prepared vinegar and sugar to it.
Banks are filled with marinade, sterilized, lasting 30 minutes and rolled up.

So that the apples do not darken at the preparatory stage, after removing the core and edges, they can be placed in lightly salted water for no more than 30 minutes.

Whole Spicy Apples: A Step-by-Step Recipe

Another recipe, thanks to which preservation will sparkle with new spicy notes.

It provides for the preparation of the following ingredients:

Apples - 3 kilograms;
Water - 750 milliliters;
9% vinegar - 950 milliliters;
Salt - 50 grams;
Sugar - 30 grams;
Sweet pepper - 200 grams;
Garlic - 60 grams;
Parsley - 150 grams.

Whole fruits should be peeled and washed well.
Sweet pepper, garlic and parsley are crushed, placed in a container and filled with water. The brine is brought to a boil, after which you can add the rest of the ingredients - vinegar, granulated sugar and salt. After all the components are connected, it is necessary to boil the brine for another 5 minutes.
Without removing the brine from the heat, apples are placed in it and boiled for at least half an hour.
After half an hour, the fruits are laid out in jars, poured with brine, which did not have time to cool, and closed.

Salad apples, canned whole

Fruits can be used to make salads, as a decoration for dishes, and, of course, as a dessert. The recipe is very simple.

Of the ingredients you will need:

The fruits should be sorted out. Medium-sized apples are suitable for canning, without dents or other damage. The best option would be the Semerenko variety.
Initially, the brine is prepared. It consists of 7 liters of water, salt and granulated sugar. The brine is brought to a boil.
At this time, the fruits are tightly packed in jars.
After 3 minutes from the beginning of the boiling of the brine, it can be turned off and poured into jars.
The container closes and goes to a dark place.

Recipe for Canned Whole Apples with Watermelon Slices

Using this recipe, you can get incredibly fragrant apples that have adopted the flavor notes from watermelon.

An interesting and unusual serving of fruits is to use the following ingredients:

The recipe does not include either sugar or salt, which makes the twist for the winter healthy and very tasty.

The cooking process consists of the following steps:

Rinse the apples well and, if desired, remove the core and cut off the top and bottom edges.
Watermelon, before going to the jar, undergoes heat treatment. To do this, it is cut into small slices, filled with water and sent to the fire. The main ingredient is in boiling water for at least 10 minutes.
Whole apples and thermally processed watermelon are stacked in layers in carefully washed glass jars.
The filled jars are filled with water in which the watermelon was boiled and closed.

The preparation can be consumed both in winter and after 35-45 days.

Sweet apples, canned whole, with honey

The ingredients are taken with the expectation of a bucket of fruit:

In order for the fruit to have a rich taste, it is recommended to give preference to a certain variety, namely Calvil. Attention should be paid to the choice of honey, because a fragrant, fragrant product will give the preservation a special taste.

First you need to prepare the apples. To do this, they can be soaked in water, rinsed well.
To prepare a brine with prepared water, you need to fill in salt, honey. In order for the ingredients to dissolve, the brine is placed on fire and brought to a boil.
The fruits are placed in glass jars, the denser - the better and are filled with slightly warm brine.
Banks are closed and sent to a dark place.

Pickled Apples: A Simple Recipe

For pickling, it is preferable to use fruits with a characteristic sourness, which is inherent in Antonovka or White filling.

The number of ingredients is calculated for 3.5 kilograms of fruit:

Water - 4 liters;
Sugar - 100 grams;
Salt - 50 grams;
Vinegar - 150 milliliters;
Black pepper - 15 grams;
Bay leaf - 2 pieces.

Apples are well washed and laid out in jars.
Put bay leaves and pepper in jars.
The brine is prepared based on ingredients such as water, vinegar, granulated sugar and salt, brought to a boil.
Banks are filled with brine, sterilized for 20 minutes and closed with lids. The glass container is sent to a dark place, turned over onto the lid.

Preservation of unripe whole apples

To prepare a delicious compote from unripe fruits, it will take quite a bit of time: after all, the fruits will be put in whole jars.

apples (the main thing is that they are not wormy);
granulated sugar - about 300 gr;
cloves, vanilla, cinnamon, mint - to your taste.

Wash the fruit thoroughly and place them in a three-liter jar. Do not use dishwashing liquid to wash jars - use baking soda.
Pour boiling water into a container with apples and leave for 15-20 minutes so that they warm up well.
Pour the water from the jars into the pan and add granulated sugar. As soon as the syrup boils again, pour it into a container with apples and roll up the jar with a metal lid.
Cover with a warm blanket and leave to cool.
The result is a delicious drink and a great dessert to boot.

If you are preparing sauerkraut for the winter, then, in addition to carrots, be sure to add whole unripe apples. Cabbage will acquire a unique flavor, but apples are eaten first.

Whole canned apples: a recipe with unripe ones for the winter

Whole canned apples are one of the favorite winter treats for adults and children.

Canned apples for the winter

Properties and calories

This fruit contains many vitamins and carries great nutritional value. Canned apples have virtually no calories. Their energy value barely exceeds the level of 40 kcal per 100 grams. The ratio of fats, proteins and carbohydrates: 6%, 4% and 96% respectively. They also contain dietary fiber, disaccharides and organic acids, which help to normalize metabolism.
Apples, even after conservation, are rich in vitamins such as PP, E, A, B, C, as well as biotin H, beta-carotene. There is an opinion that this fruit loses all its beneficial minerals after boiling or pickling. In fact, canned apples lose only a small percentage of their valuable components.

Preservation of apples for the winter

Canned whole apples

Fruits in winter are especially valuable for the human body, since at this time of the year it is difficult to find them fresh on the market, and imported ones are sold at a very high price.

Apples in their own juice

Such seamings are popular with people who have little free time. The fact is that canned apples (the recipe for harvesting in their own juice) are extremely easy to prepare.
For such a seaming, sugar or vinegar is not needed. All the ingredients and substances necessary for the fat are contained in the apples themselves. The only thing that needs to be added during conservation is salt.

Canned apples with spices

Pickled fruits go well with cloves and cinnamon. Canned apples are no exception. The recipe for making compote with spices is quite simple. For one serving (1-liter jar) you will need 600 g of apples, 250 ml of water, 100 g of sugar, 50 ml of 6% vinegar. Cloves and cinnamon are added to taste.
The apples are washed, cleaned of the seed box, cut into 4 parts (if very large) and spread for half an hour in salt water. Thanks to this, the fruit will not darken in the jar for much longer than usual. Blanch the apples for 5 minutes.

Bulgarian apple preservation

Products can be divided into 3 parts: base, seasonings and marinade. The main ingredients are apples and water. Permitted seasonings include walnut (crushed), cloves and currant leaves. Bulgarian canned apples require a special spicy marinade, which includes sugar, salt, 9% vinegar, cinnamon and allspice.
Fruit is cut into quarters, simmered for about 20 minutes, then cooled and placed in jars. To the remaining water, add the ingredients for the marinade. The mixture is blanched for about 15 minutes, after which it is poured into jars. The final step will be laying out seasonings in containers.

Preservation of apples with tomatoes

- 1 small sweet and sour apple;

- ½ medium-sized onion;

- 4 peas of black pepper;

- 1 inflorescence of cloves;

- 1 clove of garlic;

- 1 sprig of parsley;

- 30 g of salt and sugar;

- 15 ml of vinegar (9%).
All components, except for the last two, are tightly folded into a jar. Tomatoes should be at the very top level. All ingredients are poured with warm boiled water. Meanwhile, a marinade is prepared from salt, sugar, vinegar and water (350 ml per 1-liter jar). The resulting mixture is poured into a container instead of previously expressed warm water.

Preservation of apples with pepper

The recipe for such seamings does not require special skills and expensive ingredients. Products include:

Canned apples for the winter

In winter, canned apples are an indispensable source of vitamins and other beneficial substances for the human body. Rolling this fruit does not require many ingredients and special skills, and you can combine it with almost all vegetables and spices.