“Grandma's” way of preparing apples for the winter

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Modern housewives have many various recipes for preparing apples for the winter.

Preparations that were used by our grandmothers are as natural as possible, without sugar, vinegar and long-term heat treatment. They cooked in simple ways, with minimal expenditure of effort and money.

Using grandmother's recipes, you will get more benefits as a result.

Details

Dried apples

Drying is the best way to preserve nutrients. To do this, apples must be cut into rings or slices, dipped in acidified water so that the slices do not turn black.

Then dry on a towel and dry. 50 years ago, fruits and berries were dried in the oven, then they began to use the oven.

Apples need to be spread on a baking sheet, turn on the oven at 40-50° and leave for 5-8 hours with the door open.

For those who have a dehydrator, everything is easier. You just need to load the sliced ​​pieces into the drying chamber and set the appropriate mode.

Soaking

Soaked apples are a classic of old cuisine. Apples were soaked in oak barrels, spices, honey, salt, currant leaves, oak were added.

Simple soaking

Apples were placed in rows in a barrel, each row was covered with blackcurrant, cherry, and tarragon leaves. For two buckets of apples, 100 g of salt was taken, diluted in 10 liters of water, and the apples were poured over. A weight was placed on top. They were taken to a cold place.

With rye flour

For 2 buckets of apples, 410 g of rye flour were taken, brewed with 1 bucket of boiling water, and mixed. They waited for the sediment to settle to the bottom, drained the clear water, and poured it over the apples. With this method, tarragon was often added to the apples. They were stored under a weight in a cold place.

Modern adaptation

Unfortunately, in modern realities, not everyone can store barrels of soaked apples at home. But modern housewives have found a way out.

You need to put apples in a three-liter jar, throwing a couple of cloves and peas, and allspice on the bottom. You can add currant and cherry leaves or do without them.

Pour cold water with the addition of 0.5 tsp. salt. Close with a tight lid and put in the refrigerator. The apples will initially absorb water. You need to check and add more so that the fruits are always covered with water.

Sauerkraut with cabbage

Apples fermented with cabbage are extremely tasty. To do this, you need to ferment the cabbage in any way that you like best.

Just put a row of peeled and cut into halves or quarters of apples in the middle of the container between the bottom and top layers of cabbage. If you are fermenting a lot of cabbage, you can alternate several rows.

These methods of preparing apples are no less effective than preserving, but they are much more useful.