All you need is apples sour varieties, Antonovka type. There is no Antonovka in our area, but sour apples complete. The more fragrant the apples, the tastier the filling will be.
So, to prepare apple pies filling for the winter we will need fresh apples. It doesn’t matter how many there are, don’t mind how many: one and a half to two kilograms, or maybe all five))
Apples need to be peeled and cut into large pieces so that it is convenient to grate them on a grater or in a food processor.
I used a processor grater, like this... You could have used a larger one. And my mother grates it manually on a regular coarse grater.
We grate apples in any convenient way.
We place them tightly in clean jars, compacting them. The juice can be poured into a separate container, and then boiled and closed for the winter. Grated apples do not need to be placed in the jar to the very top; during sterilization, they will rise and the juice will begin to overflow. It's better to leave a little extra space.
Place the jars in a saucepan with warm water, cover with boiled lids and sterilize 500-gram jars for 25 minutes after boiling water, liter jars for 35 minutes. The water in the pan covers the jars up to their shoulders.
Then remove from the water and quickly roll up. Turn the jars of apples over and let them cool in this position.
Notice we don't add anything else to the jar, just apples. And then, when we need to open our preparation, sugar is added to taste. All! The apple pies filling for the winter is ready.
This recipe, according to which I have been preparing apples for pies for the winter for many years, is one of the simplest and most practical. Literally comes out of nothing delicious filling! If you have your own dacha or garden, collect fallen apples and put them to work. If you buy at the market, take the cheapest ones, of any variety, as long as they are ripe. They cut it into pieces, added a little sugar, boiled it and put it into jars. That's all, and no sterilization! A stock of apples for pies for the winter is stored in the pantry for two to three years; this is a kind of reserve if next year will not be productive.
Ingredients:
- apples of any variety - as many as you have
- sugar - 2 - 3 tbsp. l. for 1 kg chopped apples 
Preparation:
I repeat once again - do not buy selected fruits, this is a waste of money. Buy those that are cheaper, but so that they are tasty and ripe. Although greenish ones will also work, they will require a little more sugar. Well, if you need to process your harvest, then the solution naturally suggests itself - from good apples collected from the tree, we make compotes, jam, drying, and from those collected under the apple tree - juice, jam and pie preparation.
— Cut the fruit into quarters, remove the center with seeds. Or cut it with a special knife. 
Whether to cut off the peel or not depends on your preferences and appearance fruits If the peel is stained, damaged, or you are preparing the filling from peeled apples, then cut it off. I do it differently. From apples summer varieties I don’t cut off the peel, it’s thin, but the flesh is tender and can fall apart. You can cut winter varieties, or you can leave them.
— Cut into small pieces, as you usually cut for the filling. 
— Sprinkle the chopped apples with sugar. I have a large enamel basin adapted for this; it is convenient to mix and cook in it immediately.
— Add two to three tablespoons of sugar per kilogram of prepared fruit. But if they taste sour, then add more. Just keep in mind that the more sugar, the more juice there will be, and then, when you open the jar, pour the liquid into a cup and discard the filling in a colander. In principle, you can prepare apples for pies for the winter without sugar, and add it when you prepare the pie.
- Leave for 5 - 6 hours to release juice. Large portion You can leave it overnight. 
— This is what the workpiece looks like after five hours: the cubes have darkened a little, softened a little, and juice has collected at the bottom. 
- Bring to a boil over low heat. Cook for five minutes if peeled, and 7 - 8 minutes if not peeled. 
To full readiness no need to bring it up! Be guided by color: as soon as you notice that individual pieces began to lighten, as if becoming transparent - stop heating. It will turn out practically ready filling from apples for pies for the winter, and it will reach full readiness during baking. 
— Sterilize the jars before starting cooking. Boil the lids. What volume to choose - calculate so that you can use it at a time. For big yeast pie I use a 700-gram jar, half a liter is enough for charlotte, and for pies with apples a liter is just right.
Fruits and berries
Description
Apples for the winter - preparations for pies- an easy way to save beneficial properties fruit, canning it for future use. This preparation is very easy to make at home, and the preparation process does not take long. You do not need complex devices or any special knowledge or skills. Do delicious preparation for DIY pies using this quick recipe With step by step photos Any housewife can do it.
Apples are the most affordable and accessible fruit, as well as the most common fruit on our tables in winter. Variety of varieties, taste characteristics, such as sweetness, juiciness, softness and aroma, vary quite a lot and find their consumer without much difficulty. They all have one thing in common: apples are extremely beneficial for human body, and their regular consumption at any time of the year allows in the best possible way adapt to weather changes, activate the body's protective functions and improve overall mood.
Among the many ways to prepare apples for the winter, which can later easily be used to make pies both in the oven and in a slow cooker, several should be highlighted best recipes. These include freezing, canning in sugar-free juice, and caramelization.
It’s the last method of preparing apples for future use that we want to tell you about today. Reviews about this cooking method are the best, because both the taste and the safety of the product prepared using this technology are excellent. We are sure that this recipe will definitely end up in your personal collection of golden recipes with the note “You will lick your fingers!” I would like to draw your attention to the fact that, following the recommendations of this recipe, you can also cook pears and quinces, and then use them in baking delicious pies, pies and casseroles just like apples.
Ingredients
Steps
The beneficial properties of apples have been known to people for a long time, and the balanced composition of vitamins, minerals and fiber makes them irreplaceable in all respects. Green apples are introduced into babies' first foods, because they are considered to be the least allergenic product of all the fruits available to us. It is these theses that guide us when choosing a product for preparing the stock for future use, which we plan to use for baking pies.
Select the most best apples, rinse them in running water and wipe with paper napkins. Remove the stems from the fruit. Then rinse and dry, spreading the mint leaves on a napkin. Measure out the indicated amounts of granulated sugar and water, as well as butter and grated cinnamon. In warm water with added baking soda rinse the jars and their lids, rinse them well, and then sterilize the dishes in any convenient and familiar way. Place the prepared jars on the table and cover for a while with a clean napkin.
Peel the apples and then cut them into slices or cubes. Be careful to ensure that there are no seals left on the pieces near the core of the fruit. Only the apple pulp should get into the workpiece. The size and shape of the pieces is not important and can vary depending on the wishes of the housewife. The apples will retain their shape once cooked. To quickly and economically clean fruit, you can use the device shown in the photo. Place the apple pieces into a deep bowl and cover it for a while. cling film. This will keep the apples from browning. You don’t have to throw away the peel, but add it to tea.
Dissolve the butter in a thick-bottomed saucepan and bring it to a boil. Stir it constantly so that it does not burn and thereby acquire a bitter taste.
Add granulated sugar to hot oil and ground cinnamon. Stir well and place on the stove. Dissolve the sugar in the butter while stirring constantly. You will get the same appetizing mass as in the photo, which looks like caramel, but just not as viscous.
Place apple pieces into the resulting mixture. Mix the mixture well and heat it over low heat, allowing the pieces to lightly fry in oil. After this, add a measured amount of water to the apples, and also add mint leaves. Bring the syrup to a boil, and then boil the apples for twenty minutes. Do not increase the heating power, let the apples simmer slowly and soak in syrup.
Place the finished apples in sterile jars, fill them with syrup and place them in a saucepan with warm water for sterilization, covering the jars with clean lids that have been boiled for two minutes. Be sure to place a towel made of natural fibers folded in several layers or a special silicone mat on the bottom of the pan. Warm the workpiece for twenty minutes, and then carefully remove the jars onto the table and immediately roll them up.
After this, wrap the workpiece in a warm woolen blanket or cotton blanket until the apples in the jars have cooled completely. The apple preparation can cool for 24 hours. Store aromatic filling for pies, made from apples, for nine months from the moment of canning in a dark and fairly cool room without foreign odors - a pantry or basement. Cook with pleasure and delight your household with delicious and tender pastries.
Bon appetit!
In winter, and especially during the holidays, almost every housewife begins to begin all sorts of experiments in relation to cooking. Preparing apples for pies for the winter is very necessary in order to prepare tasty and healthy filling For homemade baked goods. There are many recipes for making apple filling that you can save. long time for the winter.
How to properly prepare apple filling for pies for the winter
Saved for the winter fruit filling for pies includes large number vitamins and nutrients. As a result, you will delight your family with desserts that will fill you and your family with healthy ingredients in winter. And in order for the vitamins in the preparation to be preserved as long as possible, the fruits must be quickly treated with boiling water in advance.
Tips for preparing the filling are:
Recipe for making classic apple pie dressing for the winter
If you want to prepare soft and sweet varieties of apples for pies for the winter, then choose recipes without boiling. Core them and grate them. If desired, you can use a food processor with a coarse shaving attachment or a coarse grater.
Grated fruits need to be diluted with sugar, the amount is taken by eye. Make sure that your filling is not too sweet. Prepare the jars in advance and fill them with a mixture of fruits so that there is a gap of about 2 cm at the top. It takes about half an hour to sterilize the jars, then they are closed with lids and closed for the winter.
This canning of apples for pies will have wonderful fruity smell. This mixture can be used to fill not only pies, but also homemade pies. In addition, you can make compote from it.
This recipe is very simple, thanks to it you can quickly make a filling for pies or charlottes for the winter, which will retain the taste of fresh fruit. You can use apples regardless of their variety, but it is better to choose sour fruits. When cooked, they will be able to retain their shape as much as possible.
For this recipe you will need kilogram of fruit and 200 grams of sugar. The preparation is as follows:
- The base for the apple filling is prepared as in other recipes - remove the spoiled parts of the fruit and the stem, wash the fruit and cut out the core;
- cut the fruit to the size required for your homemade baked goods. Then mix them with sugar and leave for 40 minutes;
- When the mixture releases juice, you can heat it. Bring to a boil and pour into jars, then cover with lids.
The winter apple filling for making pies is ready. You can store it for a long time in a dark and cool place, for example, in the refrigerator.
IN this recipe need to use sweet fruits and soft varieties
, For example:
The fruits are cleared of seeds and grated on a coarse grater. Or cut them with a knife, but it will take longer. Then the apples are sprinkled with sugar, everything is mixed well and placed tightly in the jars to the top, leaving about 2 cm from the top. Sterilize them for half an hour, roll them up and wrap them, let them cool. Additionally you can add cinnamon, but it is better to do this in winter directly while preparing pies or pies. This apple preparation will have a strong aroma and have all the qualities of a fresh fruit.
Preparing apples for the winter in the form of blanched slices
This recipe involves short-term treatment with boiling water, which preserves all the beneficial properties of the fruit, unlike long-term cooking. When crushed, they need to be poured with boiling water and left in this form for five minutes. After this, the fruits are dipped into cold water until they cool down. The crushed fruits need to be placed in jars and filled with boiling water, then sterilize them for 15 minutes. It is not necessary to roll the workpiece, but be sure to store it in a cool place.
In this form, the fruits can be used not only as a filling for pies, but also as an independent dessert.
Recipe for apple pie preparations without sugar for the winter
There are a large number of recipes for preparing sugar-free apples for the winter. We will offer you one of them; in this recipe, the preparation is made from apples and lemon. You will need a kilogram of apples and half a lemon.
Clean apples are cleaned from damage, remove seeds and cut into pieces. Then they are placed in a frying pan or saucepan, lightly watered and brought to a boil. You also need to boil the slices in a slow cooker. You can add a couple of tablespoons of sugar, although this recipe does not include it. To make the filling piquant, you can add ginger or cinnamon to the apples, as well as the juice of half a lemon. Simmer over low heat for 10 minutes, stirring constantly, until the fruit softens. Cooking time depends on the type of apple, so white filling boils down quite quickly. And after 10 minutes, the apples are placed in clean containers, screwed tightly with lids, wrapped and allowed to cool.
If you want your apple pie filling to be even tastier, then You can use these tips:
You can still experiment with other berries, spices or fruits.
When cooking apple filling for pies for the winter you need to choose ingredients so that it can be stored for a long time and during New Year's holidays remained as aromatic and tasty as when the jar was rolled up.
When it's time to collect huge harvest apples, then you have to think about what to do with them in such quantity. The jam has already been made, the compotes have been made, the fruits have been dried, and there are still a lot of apples. Winter varieties can sit for a while, but what to do with early apples, you don’t want them to just disappear. The solution is simple, we continue to preserve. Try storing apples for pies in jars for the winter if you often spoil your loved ones with baked goods.
A special feature of this preparation is that the apples are practically not exposed to heat treatment, while they fully retain their useful substances, especially pectin. Another interesting thing is that apples do not boil in homogeneous mass, but remain quite hard, it not only looks beautiful in a glass vase on dining table, but also original in taste.
These apples can simply be served with tea and eaten with spoons, or you can make a lot of desserts and baking fillings from them. The most delicious and simple filling for open apple pie It's very easy to prepare. We take ready-made ones, add dried and finely chopped almond, pre-steamed figs and raisins, mix and season with cinnamon. The mixture turns out divinely delicious! Tender sweet and sour apples and burning spicy cinnamon, aromatic bitterness of almonds and cloying sweet figs, all this creates a unique amazing delicate taste.
You can also use these apples to make quick charlotte. It's incredibly easy to prepare and can be prepared right for breakfast on the next weekend. Simple recipe, slices white bread fry on butter to golden brown crust and put it in silicone mold for baking. Place ours on a layer of toasted toast canned apples, then again toast and again apples, there can be as many layers as you want. When the mold is filled to the top, pour a mixture of beaten eggs, sugar and a little cream into it. Place the pan in the oven for baking for 10 minutes at 180 degrees.
Preparing apples for pies for the winter is simple. For canning, it is best to take apples of sweet and sour varieties, juicy and firm. In order for the apples to be stored for a long time and not spoil, we first wash the canning jars in a soda solution, sterilize them, and be sure to boil the lids.
Ingredients:
- ripe hard apples - 1 kg,
- granulated sugar – 200-300 g.
We wash the sorted apples, peel them with a special knife, select the core, stem and cut into large slices.
Place the apples in a bowl for making jam and add them granulated sugar and leave in this form for 10-12 hours so that they release the juice.
During this time, stir very carefully several times so as not to damage the shape of the apples.
After the time has passed, put the bowl with apples on low heat and bring to a boil, skim off the foam that forms on the surface and immediately turn it off.
Place hot apples into jars prepared in advance, roll up the boiled lids and turn upside down. We wrap them in a warm blanket so that the apples cool more slowly, thus continuing the preservation process. After a day, when the jars have cooled, we take them out for storage in a dry place.
We hope that the recipe for preparing apples for pies for the winter interested you and you will definitely use it. Bon appetit!
Starinskaya Lesya
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