Canned apples

Apples are rightly considered one of the most affordable fruits in our country, which, nevertheless, are not inferior in their taste to many overseas fruits. Fragrant summer apples are especially tasty, which can be either bright red or pink in color, or yellow or whitish.

At the height of the season, many gardeners collect truly gigantic apple harvests, while often facing a problem - where to put all this wealth. And in fact, when domestic ones have already had time to get enough of juicy fruits, the issue of recycling apples is more relevant than ever. That's when the hostesses start harvesting mature sweet fruits for the winter.

You can cook a lot of delicious dishes from apples - apple compote, jam, jelly, jam, mashed potatoes, powdered potatoes, pastilles and many other mouth-watering and healthy meals. In addition, quite often culinary workers harvest canned apples, which are distinguished by consistently high gastronomic qualities along with an attractive appearance.

So, often collected apples can be overgrown or vice versa - hard and undergrown. It is the unfriendly fruits that are ideal for preservation, as they retain their shape perfectly. There are many recipes for cooking canned apples, but the basic principles of their preparation remain unchanged.

Most often, apples are preserved either with added sugar or in their own juice. The first product has increased sweetness along with a higher calorie content, while canned apples cooked in their own juice are considered a dietary product.

To do this, clean intact fruits are freed from the core (often from the skin), cut into arbitrary large pieces, placed in jars and poured with hot sugar syrup. In the case of canned apples in their own juice, the prepared fruits are blanched in boiling water for several minutes, after which, when a small amount of water is added, they are rolled up.

Canned apples always make very tasty and, in addition, healthy sweet desserts. Moreover, you can serve canned apples not only as an independent dessert or as an additive to a fruit salad - this product is an excellent ingredient in custard or vanilla cream.

Canned apples are well combined with light snacks - for example, a wonderful taste unity is obtained from such fruits and pate or terrine. You can make an unusual light salad based on chicory leaves and canned apples by dressing it with honey and mustard sauce. Following the recommendations of French foodies, you can combine not only canned pear, but also apples with cheeses with noble blue mold.