2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The most reliable method of preserving any fruit, be it vegetables, berries or fruits, is sterilization - heat treatment by immersing jars filled with food in hot water and heating for some time. At the same time, the appearance of the fruit remains almost unchanged: the skin does not burst, the shape does not deform, all components remain intact and beautiful. But it is not very convenient to close large glass containers in this way, especially compotes, in which the proportion of fruit compared to the total volume of liquid is small. What is the easiest and most convenient way to get completely ready-to-drink drinks that do not require further adjustment to the desired consistency by diluting with water? For example, you can easily prepare apricot compote for the winter without sterilization. This article describes two possible ways. By following any of them, you will get the most aromatic and pulpy fruit drinks.
Apricot compote without sterilization can be closed in two ways
First cooking optiondrink is pouring fruit with hot liquid several times in a row, draining it and heating it again. Sugar is usually added during the last step.
The second option is similar to the preparation of compote according to the "summer" recipe. This means that the technology is based on the brewing of a drink that is completely ready to drink and does not require further heat treatment. Hot rich fruit mixture is poured into jars and rolled up. Such an apricot compote for the winter without sterilization is more like juice with pulp. Let's describe in more detail each of the proposed options.
Apricot compote for the winter without sterilization: the first recipe
Fruits should be taken dense and not overripe.
Wash them and free them from the stone. Very large ones can be cut into quarters. Put 7-8 medium apricots in each three-liter jar. The container should be about ¼ full of fruit. Pour in the boiling water gently so that the glass does not burst. Cover the jar with a lid and let it “steam” for 10-15 minutes. Then, through a special device with holes, which is tightly worn on the neck, drain the liquid back into the pan. Boil the solution and re-fill in jars. After 15-20 minutes, repeat the step to remove the liquid from the cans. Pour sugar into a rich fruit broth (for one three-liter jar of water - 1 full glass of sugar with the top). Pour boiled syrup into containers and roll up. Then turn the container over and wrap in a blanket until cool.
Apricot compote onwinter without sterilization: recipe two
In boiling water put the prepared apricot pieces and sugar to taste. Let the compote boil for 10-12 minutes. You can add other vegetables and berries. Pour the rich mixture with the pulp into jars and cork with lids.
If your goal is a beautiful dessert of whole fruits, then you should not cook apricot compote without sterilization. Do the work in the usual way: fill the jars with fruit to the brim, pour over the syrup and place to warm in hot water. How nice it is to eat beautiful winter preparations, remembering the summer!
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