Homemade apples, whether compote or puree, are particularly popular with children. With just a few simple steps you can create a nice supply of apples in jars for you and your family.
How can I can and preserve apples?
To preserve apples, peel and core them, place them in lemon water, prepare a broth of sugar and water and put the apple pieces in sterilized jars. Then wake the jars either in the preserving machine or in the oven.
How to preserve apples step by step
First of all, when shopping, you should make sure that only perfect apples end up in your shopping basket. Then check your mason jars, lids and rubbers. Sort out damaged goods. Then sterilize the jars in boiling water or put them in the oven at 100 degrees for ten minutes.
- Peel the apples with a peeler.
- Halve or quarter the apples and remove the core.
- To prevent the fruits from discoloring, place them in mild lemon water.
- Then prepare the preserving stock.
- To do this, boil 125 – 250 g of sugar in a liter of water until the sugar has dissolved.
- Taste the solution with lemon.
- Put the apple quarters into the glasses and pour the stock over them until the glasses are three quarters full.
- Dry the rim of the jar, close the jars and wake them up.
You can also preserve the apples as pieces or as puree.
- For a chunky apple compote, cook the apple pieces with a little water for 15 minutes on a low heat before preserving.
- Taste the compote with sugar and lemon. You can also add spices such as vanilla or cinnamon.
- Fill the compote into the glasses.
- Clean the rim of the glass and close the glasses.
- If you prefer applesauce, puree the apples with a hand blender after cooking.
The next step is preserving.
In the preserving machine
Do not place the glasses too close in the kettle and pour water up to half of the glasses. Wake up the apples for half an hour at 85 – 90 degrees.
In the oven
Preheat the oven to 175 degrees. Place the glasses in the drip pan and add 2 cm of water. Reduce the heat and cook the jars at 100 degrees for 30 minutes.
The finished jars remain in the kettle or oven for some time to cool down a little. Then they are placed under a cloth on the worktop to cool completely.
