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Chinese compote


Ingredients for making Chinese compote

Ingredients for making compote from Chinese:

  1. Small ripe apples (grade "Chinese") for 1 can of 3 liters is 2-2.5 kg. apples.

To prepare the syrup, we need:

  1. Sugar 350-540 grams per 1 liter of water
  2. Spring water if necessary.
  • Main IngredientsApple
  • Serving 4-6
  • World Cuisine

Inventory:

Potato or penknife., Wafer dishcloth or paper towel., Spacious bowl for apples, Saucepan for water 3-5 liters, Capacity for blanching and pasteurization (deep pan for 8 liters), Sealing key, Compote jars, Metal lids , Stove, Colander

Cooking compote from Chinese:

Step 1: cook the apples.

Insanely beautiful stewed apples are obtained from whole but not large apples (for example, the Golden Chinese variety). Before we begin to compote, we carefully examine each apple for cracks, wormholes, and rot. If this is available, then these apples can not be preserved. Then the apples are washed in cool water, and if they are very dirty - then they should be washed in warm water. After that, put them on a prepared waffle dishcloth or paper towels so that they have a good glass of water and they dry out a little. Then we remove the core in each apple. It should be removed with a potato or penknife. For compote, in no case can you take apples even a little, but overripe. When cutting their hearts - they can crack. Chopped apples can not be used in the preparation of this compote.

Step 2: pasteurize and close the compote.

after the core is cut out, they are washed and dried again, the apples should be placed in pre-prepared clean and dry cans, which we will then pour in syrup and pasteurize until the very neck. Such apples are blanched only in hot water at the required temperature in 85 ° C throughout 8-10 minutes. Pasteurization time directly depends on the size of the fruit, apple variety, its degree of maturity and natural acid. Because, the more acidic the apple, the less time will be spent on blanching. You should also not blanch apples in strongly boiling water, since after the sterilization process all the fruits will be simply digested. Flashed apples, drop them into a colander, cool in cool water, let the water drain smoothly from them, and put them in jars again. Then pour everything heated in advance to a boil 20-30% sugar syrup and sterilize with a very weak boiling water. That means jars with capacity 0.5 liter - should be sterilized 9-10 minutes banks in 1,0 liter - sterilized 10-12 minutes, but banks with a capacity of 3.0 liters - should be sterilized 15 minutes. If your apples are quite sweet, then the total sterilization time can be slightly increased in equal accordance, that is, everything on 2-3 minutes. After sterilization, finished cans with compote are immediately corked and rolled up with boiled and dried metal lids.

Step 3: serve the compote from Chinese.

Rolled cans should first be turned upside down for 2-3 weeks and put on the floor with a warm place. After the expiration of this period, you can use cans that did not withstand seaming and exploded, and those that remained intact - we recommend placing them in a dry, dark and slightly cool place for longer storage. This compote is not only very tasty, but also useful. You can pour it directly from the can into glasses or into a jug and serve it as a great natural drink. Enjoy your meal!

Recipe Tips:

- - cut apples in the air darken quite quickly, so they should immediately be immersed in slightly acidified or slightly salted water (3 grams of citric acid or 0.5 tablespoon of table salt per 1 liter of water). Before placing apples directly in jars that were in salt water, rinse slightly with clean cold water.

- - Another specific feature that should be remembered when cooking compotes from Chinese - if you are not going to blanch apples in advance, then after cooling the finished compote, they can float up. As a result, you will lose all the attractive appearance of this wonderful compote.