Compote of knapsacks for winter

Step-by-step cooking

1. Step 1:

   

   For compote, knapsacks of any color and variety are suitable, even "wild". But it is important that the apples are intact and not overripe. It is better if the satchel is removed from the tree. Compote can be prepared from one variety, as well as mix several. The taste will become more interesting and the color more beautiful if you add a handful of any rowan..

2. Step 2:

   

   The first thing in this recipe is to prepare the jars, everything else will not take much time and effort. Rinse the cans with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on at 150 degrees, after reaching the set temperature, sterilize the jars 1L - 15 minutes, 2L - 20, 3L - 25 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

3. Step 3:

   

   Sort out the knapsack, you can leave the tails as you want. Rinse well under barely warm running water, let the water drain.

4. Step 4:

   

   Fill sterilized jars with 1/3 or more ranettes, but not very tightly. I added a handful of black mountain ash. Boil the water and pour it straight from the kettle carefully into the jars to the edge. Cover with a lid and leave for 20 minutes, during which time pasteurization will occur. Pour only steep boiling water, how much will fit in a jar, I needed 1 liter of water in 2 cans. It is convenient for me to cook in cans of 0.720 for a large family, take large 1-3 liters.

6. Step 5:

   

   After the prescribed time, drain the water from the cans into a saucepan, it is convenient to drain through a special lid with holes.

7. Step 6:

   

   Add another 100 ml of hot, boiled water and sugar, stirring to bring to a boil. Let the syrup boil for about 3-4 minutes. Add citric acid to each jar on the tip of a knife. Then pour the boiling syrup over the jars with the overflow container again.

8. Step 7:

   

   Cover with a lid, leaving it in this position for 2-3 minutes so that the air bubbles contained in the water and fruits rise to the surface of the water, after which tighten the lid. Wipe and roll on the table, checking for sealing. If there is not enough syrup, just add boiling water. Turn it over on the lid, cover it with a blanket and leave it to cool down. Then immediately take it to a cool, dark place for storage or put it in the refrigerator.