As easy as shelling pears: Chinese compote for the winter

A full set of vitamins can be obtained by canning Chinese compote for the winter. By processing small apples, the drink acquires a unique aroma and sour taste. Jam and jam are also made from the "Kitayka" variety. Often, this type of fruit is canned whole with preserved tails.

Mini apples are healthy enough. In addition to 80% of the water content, they contain vitamins A, B1, C, PP and others. Apple, citric and tartaric acids allow you to store fruits for a long time in tightly canned containers. Also, these natural acids prevent fermentation processes in the intestines, relieve bloating and flatulence. By introducing Chinese apple compote into the diet, you are guaranteed to avoid colds and flu, and prevent diseases of the thyroid and genitourinary system. Apple fruit recommended for patients with diabetes mellitus, because they regulate blood sugar. Chinese dishes stimulate the brain and memory, cleanse blood and stabilize blood pressure, strengthen tooth enamel and much more. Be sure to try preserving Chinese apples at least once.

Read also the article in the topic: apple jam - a simple recipe!

Chinese compote without additives

A pound of apples will go to a Chinese compote for the winter without sterilization. It will be stored in 2.5 liters of water boiled with 1.5 cups of sugar.

Preparation:

1. Wash the apples. The stalks do not have to be cut at the root.
2. Place the fruits in a sterilized jar for 1/3 of its volume.
3. Boil water in a kettle and pour it into a jar. Cover a simple Chinese apple compote loosely and wait 10 minutes.
4. Pour sugar into a saucepan and drain the fragrant water there from the cans.
5. Boil the syrup and pour it back into the jar. This time, seal it with a lid. There is no need to turn and wrap.

When pouring cans with boiling water for the first time, pour in water slowly, in a thin stream, so that it does not fall on the cold walls of the container, in order to avoid glass cracks.

Chinese and blackberry compote

A simple recipe for Chinese compote for the winter with chokeberry berries shows how easy it is to make such a drink. For a can of 3 liters, you need to prepare 400-500 grams of mini-apples, and blackberry just a handful will go. Sweets will add 3 cups of sugar per jar. Thanks to the introduction of this berry, the compote acquires a rich dark red hue.

Preparation:

1. Pull the stalks from clean washed apples. Those wishing to preserve the original appearance of the Chinese women can leave the tails, their presence will not affect storage.
2. Wash the black fruit under running water and get rid of greens and stalks.
3. Place clean components in a sterile jar.
4. Pour boiling water over and leave the future Chinese apple compote for 15 minutes, covering with a lid.
5. Drain saturated bright water into a saucepan through a nylon lid with holes.
6. Pour sugar into the drained water and boil. Then pour the boiling syrup over the jar with the ingredients and tighten the lid tightly. Do not wrap in tight linen or turn upside down. Just let it cool and put it in the pantry.

Before taking, dilute with boiled water, due to the too concentrated taste.

A few tips for making Chinese compote:

1. Mini-fruits should be chosen with elastic pulp, without dents, cracks and rotten areas.If there are any, they must be cut out, otherwise the provisions will fall off.
2. Apples tend to darken quickly if unnecessary areas are cut out from them. For color preservation, they can be held in slightly acidic water. An acidic mixture is obtained by dissolving 3 grams of citric acid in a liter of water. The same effect is achieved by using brackish water, which is obtained by dissolving half a large spoonful of salt in a liter of water. Only after the salty liquid, the apples will need to be rinsed with running water before sending them to the jar.
3. It is advisable to subject the fruits of the "Kitayka" variety to the blanching procedure (scalding with boiling water), so that during storage they do not float up the container and do not lose their aesthetic appearance. After blanching, water can not be poured out, but syrup can be prepared on its basis.
4. Color saturation and concentration of taste depends on the amount of components placed in the jar. Chinese compote for the winter with a strong taste usually happens if the container is filled with ingredients from half or more.
5. If you are going to make an assortment of fruits with Chinese apples, you need to remember that the fruits you have chosen with a large bone cannot be stored for more than a year. For planned long-term storage, it is better to remove seeds even from apples.

When preserving Chinese compote for the winter, it is better to follow all the tips and stages of preparation in order to avoid food breakdown and poisoning.