Even canned apples, regardless of whether they are 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.
Apples can be canned peeled or unpeeled
Cooking apples step by step
First of all, when shopping, you should make sure that only perfect apples end up in the shopping basket. Then check your mason jars, lids and gums. Sort out damaged goods. Then sterilize the jars in boiling water or place them in the oven at 100 degrees for ten minutes.
- Peel the apples with a vegetable peeler.
- Halve or quarter the apples and remove the core.
- Soak the fruit in mild lemon water to keep it from discolouring.
- Then prepare the brew.
- To do this, boil 125 - 250 g of sugar in one liter of water until the sugar has dissolved.
- Flavor the solution with lemon.
- Place the apple quarters in the glasses and pour the juice over them until the glasses are three-quarters full.
- Dry the rims of the glasses, close the glasses and wake them up.
You can also preserve the apples in pieces or already as a puree.
- For a chunky apple compote, boil the apple pieces with a little water for 15 minutes on a low heat before you wake them up.
- Season the compote with sugar and lemon. You can also add spices like vanilla or cinnamon.
- Pour the compote into the glasses.
- Clean the rim of the glass and close the glasses.
- If you prefer applesauce, use an immersion blender to puree the apples after cooking.
The next step is cooking.
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 tray and pour in 2 cm of water. Reduce the heat and cook the jars at 100 degrees for 30 minutes.
The preserving jars remain in the cauldron or oven for a while to cool down a bit. Then they are placed under a cloth on the worktop to cool completely.