How to make sugar-free apple compote. Apple compote from fresh apples for the winter. We save the apple harvest - recipes WITHOUT sugar

Compote is a drink loved not only by diabetics, but also by people without any problems with blood glucose levels. However, it is very important that the preparation of the presented compositions is carried out without the use of sugar. This will allow diabetics to consume such a drink throughout the year, but it is highly recommended to prepare it according to certain rules.

How to prepare fruits or berries?

Canning involves a number of ways to preserve fruits and berries. In diabetes mellitus, we can talk about sterilization or pasteurization, which is provided by exposure to high temperature indicators. In addition, harvesting can be carried out using so-called preservatives. This list contains vinegar, salt and citric acid.

Drying can also be carried out, which means evaporation of water from berries and fruits, thickening of puree from the presented components. Most often, the result is marmalade, jam or marshmallow. Another technique that is quite acceptable in the framework of diabetes mellitus is freezing berries or fruits. Next, I would like to draw your attention to the peculiarities of preparing compote for the winter without sugar.

Canning compote without sugar

Cooking compotes is not as easy as it seems. The fact is that for their correct preparation, many nuances must be taken into account. First of all, if the drink is prepared without the use of sugar, it is advisable to choose exclusively sour varieties of fruits or berries. Further, talking about harvesting in the winter, pay attention to the fact that:

• it is important that the fruits are ripe, clean and free of any damage. Overripe, for example, can be used as part of jam, while unripe can be used for jam or preserves;
• sugar-free compote is prepared in its juice or in water. Each housewife chooses the cooking method to her taste;
• in the event that the fruit or berries are not acidic enough, citric acid is allowed.

In order for the sugar-free compote to be properly prepared and to withstand the winter, it is necessary to sterilize or pasteurize the jars.

The period of time required for heat treatment will depend solely on the type and size of a particular fruit. Most often, some seasonal fruits are used for the preparation of compotes, namely apples, apricots, pears, peaches. The list of berries when faced with diabetes is more extensive, for example, blueberries, cranberries, cherries, cherries and many others. Next, I would like to use the example of apples to talk about how exactly the compote is prepared in this case.

Cooking apple compote

Compote for diabetics with apples is prepared according to the standard algorithm. First of all, fruits are peeled from the seeds and the whole core. In some cases, the skin may not be removed, for example when it is thin and soft. Then the fruits are cut into slices and immersed in a 1% solution of salt, which is used in a ratio of one tsp. for one liter of water. This should be done for no more than five to seven minutes, after which the salt water is drained.

To prepare compotes in winter, you will need to throw apple slices into boiling water and blanch for one to 15 minutes. The presented period of time depends on the specific apple variety. After the fruits have softened, they are transferred to cold water to cool. Further, the algorithm is as follows:

1. cooled apples are laid out in banks. It is necessary to do this in such a way that the fruits fill the entire container up to the shoulders or at least 60% of the volume;
2. the future compote is poured with hot water, covered with pre-sterilized lids and sterilized with a uniform slight boil;
3. liter cans are processed within 10-12 minutes, two-liter - from 15 to 18, and three-liter - no more than 20-25.

It is very important that the water in the pot in which the can is sterilized reaches their shoulders... After the specified period of time comes to an end, the lids are rolled up. It is recommended to store the drink without added sugar in a cold place to ensure its longest possible storage. You can later enjoy such a compote for an unlimited period of time.

What else do you need to know?

In the presented workpiece, it is permissible to use a small amount of ordinary or, for example, chokeberry. If there are no corresponding contraindications, it makes sense to use a certain amount of clove buds, as well as allspice. Attention is drawn to the fact that the absence of sugar may imply the use of sugar substitutes. As to which varieties can be used, it is advisable to consult with a specialist.

Thus, cooking compotes without sugar for the winter is more than permissible. Provided it is properly prepared, it will be quite useful and suitable for periodic use. At the same time, when preparing such a drink for diabetes mellitus, it is strongly recommended to remember what are the basic rules associated with this simple, but laborious process.

The variety of juices and sweet drinks in stores is great, but nothing has been invented better than an ordinary homemade compote. Making a harvest in the form of an apple compote for the winter, we are at least sure that there are no preservatives or flavorings in our compote, only natural products. Even the simplest apple compote for the winter is much healthier than any expensive drink from the store.

Apples allow you to prepare any assorted compote to your own taste, since apples go well with other fruits and berries. Compote from cherries and apples for the winter, compote from plums and apples for the winter, compote from apples and currants for the winter have proven themselves remarkably. The classic combination is the combination of apples and pears. Apple and pear compote for the winter is valuable for its bright taste and fruity aroma, it quenches thirst well. And the amount of sugar in such compotes is determined depending on the degree of acidity of the fruit: the more sour the apples, or the berries and fruits present in it, the more sugar you need to provide.

Apple compote for the winter is prepared both with sterilization and without sterilization or pasteurization. In the second case, the cans must be sterilized, dried before laying the fruit, and after capping, turn upside down and wrap them in a blanket. It is also recommended to slightly increase the amount of sugar, which plays the role of a preservative.

It is advisable to cut large apples into slices, but if you have smaller apples, make a compote from whole apples for the winter. Such a compote is more appetizing, looks better, although the taste of cutting fruit does not fundamentally change. Be sure to cook this simple, tasty and healthy apple compote. The recipe for the winter is on our website, use it.

A number of our tips will help you better understand how to make apple compote for the winter:

For compote, you need large apples without visible damage;

It is advisable to sort the apples by varieties so that each jar contains apples of the same variety;

Apples are thoroughly washed, the skin is removed from them, the core is removed, the fruits are cut into slices;

Place the peeled and chopped apples in cold, lightly salted water. But do not keep them in water for more than half an hour, as nutrients are transferred from apples to water;

After this, do not drain the water, it can be used to make syrup;

If you are preparing combined assorted compotes, remember that compotes with stone fruits (cherries, plums, apricots) cannot be stored for more than a year, and you can get poisoned. For long-term storage, make pitted fruit compote;

Compote apples can be simply eaten as a dessert, or can be used as a filling for pies or apple pie.

The drink turns out to be rich and concentrated, thanks to which it is perfectly stored all winter at room temperature. For cooking, it is better to use dense ripe fruits. If you take not ripe, then the compote will not have a very pleasant taste, and the overripe fruits will boil and the drink will become cloudy.

Cooking time - 1.5 hours.

List of ingredients for one 3 liter can:

• apples - 8-10 pcs.;
• lemon - 1/3 pcs.;
• granulated sugar - 350 g;
• water - 1.8-2 liters.

Preparation:

Wash the apples thoroughly and cut into small pieces. Cut large fruits into 6-8 parts, small into 4 parts. You can roll up very small apples whole. If the apples are cut into pieces, then be sure to cut the core.

We prepare the jars in advance - wash them thoroughly and sterilize them over steam or in the oven. Wash the lids and boil for 4-5 minutes. Place the sliced \u200b\u200bapples in prepared dry jars almost to the very shoulders.

Wash the lemon and cut into thin slices. We need no more than one third of a whole lemon. Fresh lemon can be replaced with ready-made citric acid, which will require one incomplete teaspoon.

Pour boiling water over jars of apples and lemon. Cover with lids and leave for 30-40 minutes. During this time, most of the apples are saturated with water and the amount of water in the jar will decrease, so add boiling water to the very top and leave it for a while. We need all the air out of the apples, and they are steamed well.

Then, using a special lid with holes, completely drain the water from the can into the pan.

Add sugar to the saucepan and cook the sugar syrup. Boil it until the sugar dissolves.

Pour apples with hot sugar syrup so that the syrup overflows a little, so there is no air in the jar. Immediately seal it tightly with a lid - you can close it with screw caps or use a seaming wrench.

Turn the jar upside down and wrap it with a large towel. In this state, we leave the compote for 24 hours, after cooling, we store it in a dark place.

It is better to dilute the drink with boiled or filtered water before drinking.

Apple and pear compote in a 3 liter jar

From these fruits, you can make a wonderful drink for the winter. Delicate, light and very fragrant, this compote will perfectly quench your thirst and fill the body with vitamins. It is prepared quickly and easily, without additional cooking of fruits and sterilization. Most often, the double pouring method is used, but if you plan to store the compote at home, in the pantry, then it is better to insure yourself and fill the jar three times, in this case the apple and pear compote will definitely stand all winter.

Cooking time - 65 minutes.

Ingredient List:

• apples - 4-5 pcs.;
• pears - 3-4 pcs.;
• sugar - 350 g;
• citric acid - 1/3 tbsp

How to cook:

Let's start by processing the fruit. Wash apples and pears thoroughly and dry a little. If the apples are not wormy, then it is enough to cut them into 4-6 parts and cut the core. For worms, we simply cut off whole parts. Homemade fruits can be left with a peel, it is better to remove it from purchased ones.

We also cut the pears into 4-6 pieces and cut out the seeds. Large fruits can be cut into more pieces.

We clean three-liter cans with soda and rinse thoroughly with water. Sterilize for at least 15-20 minutes. When the jars are dry, put the chopped fruits in them.

In a large saucepan, boil about 3 liters of water, we need a little less, but it's better to make a reserve. Pour boiling water over the jars up to the throat, cover with lids and do not touch for 40-50 minutes.

Pour the water back into the pan and boil. Let's add a little boiling water there so that we definitely have enough for the second bay. Banks are large, it is not very convenient to work with them and the compote is easy to spill, so we make a reserve for such an unforeseen case. We boil water for compote for at least 5 minutes.

While the water is boiling, add granulated sugar to the fruit jar.

Then add a little citric acid, it will give the fruit a beautiful glossy shade.

Re-fill with boiling water, the water should reach the very top and roll up on a turnkey basis. To check the seaming, we put the jar on a dry towel upside down, there should be no air bubbles or unnecessary sounds indicating incomplete sealing.

If everything is fine, then we wrap the drink well with a warm blanket and leave it for a day. Store in a cool, dark place.

Apple compote for the winter with spices

Whatever the variety of juices and drinks in the store, there is nothing better than homemade compote! No preservatives, dyes and other harmful substances, only natural fruits and berries.

The prepared drink with spices has a slightly tart taste and a delightful aroma! As spices, in addition to those listed in the recipe, you can use star anise stars, cardamom or nutmeg.

However, they should be used with caution, they can overpower and clog the natural aroma of apples. In addition, with prolonged heating, the pungency of the taste of the same clove increases, and the taste decreases. Therefore, it is better to use spices at the last stage of cooking.

For a compote with spices, apples of any kind are suitable, even slightly unripe fruits or sour ones. The main thing is that the fruits are dense, overripe apples can boil and lose their shape.

Cooking time - 1.5 days.

Ingredients for one three-liter can:

• apples - 6-8 pcs.;
• sugar - 1.5 tbsp.;
• citric acid - 1 tsp (no slide);
• cinnamon - 1 stick;
• carnation - 2 buds;
• allspice - 3-4 peas;
• dried barberry - 9-12 pcs.

Cooking recipe step by step:

First of all, we will prepare three-liter jars for compote. They should be washed with special care with a soda solution and rinsed for a long time under cold running water. Then we sterilize the jars over steam or in the oven for at least 20 minutes. We will also process the lids, boil for about 5-7 minutes. It is better to immediately spend some time thoroughly preparing the dishes, than to regret the time spent and spoiled products later.

The quality of the twist largely depends on the purity of the fruit, so the apples are washed very well in a little cool water. We cut each apple into 6-8 parts and cut out the core.

Pour the sliced \u200b\u200bapple slices into the prepared jar. Since we are preparing compote from some apples, you can put more of them - about half a can.

Fill the apples with boiled water and cover with a lid. We leave for 12-14 hours, the apples should be steamed well. You can cover the jar with a towel to cool the water more slowly.

Note to the hostess!

Always boil water with a reserve, when you work with large-volume cans, there is always the possibility of spilling water, especially when pouring from a saucepan into the narrow neck of the can.

After that, pour the water into a saucepan, and add sugar and citric acid to the jar.

Add spices, dried barberry and a little more boiled water to the saucepan with apple syrup, since the apples have absorbed some and the jar is no longer full. We put on the stove, bring to a boil and cook for about 5-7 minutes. After that, take out the cinnamon stick and cloves, we no longer need them, and boil for another 2-3 minutes.

Fill the jar with aromatic syrup up to the very neck, cover with a lid and roll up on a turnkey basis. We immediately turn the jar onto the lid and wrap it with a terry towel. The slower the compote cools, the better the sterilization process goes.

When the apple compote with spices has cooled down, we transfer it to storage in a dark place.

Apple, melon and ginger compote for the winter

The combination of products creates a new and unusual, but at the same time very bright and interesting taste. The spicy aroma of ginger is perfectly combined with the fruity notes of breathe and apples, and there is no need to talk about the benefits of these products - such a compote will be an excellent prevention of colds in the cold season.

The main thing is not to overdo it with the ingredients, everything should be in moderation and then a tasty and aromatic compote will delight you all winter!

Cooking time - 40 minutes (excluding the steaming and cooling time of the cans)

Ingredients for a three-liter can:

• apples - 4-6 pcs.;
• melon - 300 g;
• ginger root - 0.7 cm;
• sugar - 1.5 cups;
• citric acid - 0.5 tsp

How to make apple and melon compote:

Peel the melon and cut into medium sized pieces. Melon is best taken with ripe, but elastic pulp, which will not break down from boiled water.

Peel the apples, cut them in two and cut out the core. Cut the apples into pieces equal to the size of the melon. We do everything quickly so that the apples do not have time to darken.

We prepare three-liter jars in advance - thoroughly wash and sterilize. Put the prepared melon and apples in dry cooled jars. Peel the ginger root and cut into thin slices, 2-3 pieces will be enough for the compote, in large quantities ginger will ruin the taste of the whole compote.

We heat the water and, after boiling, pour it into the jar. Cover with a sterilized lid and leave for a couple of hours. During this time, the apples will absorb some of the water and you can add more boiling water.

Pour the cooled water into a separate saucepan.

Add sugar to the pan, stir and put on fire. Cook the syrup for about 5-7 minutes.

Add a little citric acid to the jar, fill everything with boiled water and leave for another 40 minutes. After that, drain the water, boil it and fill the jar for the third time, this time finally.

Cover the jar with the apple, melon and ginger compote and roll it up with a key. Turning the jar upside down, we immediately wrap it up with a warm blanket or blanket. The compote should cool for at least a day, only after that we put it away for storage in a place convenient for you, only it must be dry and dark. Great blanks for you!

Apple compote and plums for the winter

In order to roll up apple compote and plums for the winter, you do not need to be an ace in cooking. The drink is very easy to prepare, without sterilization. The recipe is for one 3 liter can.

Prepare the required ingredients:

• 350 grams of apples,
• 150 grams of plums,
• sugar to taste (I add 6 tablespoons of sugar or 120 grams to a three liter jar),
• almost 3 liters of water.

How to cook:

Wash the jar thoroughly with warm water, making sure to add a little baking soda. You can also use a detergent for washing, but in this case it is worth rinsing the jar very well. Wash apples and plums. It is not necessary to remove the seeds from the plums, however, if this moment is important to you, then break each berry in half and carefully remove the seeds. Cut the apples into medium-sized pieces. You do not need to peel them off. Put the plums in a clean and dry three-liter jar.

After that, lay out the sliced \u200b\u200bapple pieces.

Now, pour sugar directly into the jar.

Pour the water into a large saucepan, bring it completely to a boil. Gently, preferably with a cup, pour the water into the jar.

Immediately screw it tightly with the metal cap. In a day, the compote will acquire a rich and beautiful color, and in another day the apples will settle to the bottom of the jar.

I hope you enjoyed my small selection of delicious compote recipes for the winter. Share this page on your social networks.

Sugar-free apple compote for the winter

Canned apples. Photo: zestikatsarola.blogspot.com

If you do not have sugar or do not like sweet compotes, you can harvest sour vegetables and fruits without sugar. And then, in winter, open the jars of canned food and sweeten them to taste.

I offer you a recipe for a very pleasant, tasty and inexpensive preparation for the winter from sour apples. It is suitable both as a compote and as a filling for pies and pies. Simple and delicious!

How to close sugar-free apple compote

peel apples. If the skin is thin and soft, you can leave it on. Cut into wedges. Immerse in 1% salt solution (1 teaspoon for 1 liter of water) for 5-7 minutes. Drain the salt water.

put the apple slices in boiling water and blanch for 1 to 15 minutes (depending on the apple variety). How to soften - put them in cool water (cool);

put chilled apples in prepared jars (fill the entire jar up to the shoulders or 2/3 of the jar), pour hot water, cover with sterilized lids and sterilize with a uniform low boil: liter jars - 10-12 minutes, 2 liters - 15-18 minutes, 3 liters for 20-25 minutes. The water in the pot where the cans are sterilized must reach the hangers of the cans.

roll up the covers immediately. Store in a cool place.

Features of preparation and taste of apple compote without sugar

Only sour apple varieties are suitable for this apple compote. Sweet apples can be prepared in a sweet, concentrated compote (simple recipe).

In this homemade preparation, you can add a handful of chokeberry or ordinary mountain ash, a few cloves and allspice buds.

Checking cans with compote for leaks. I covered with twist-off lids (twist)

Here - the technology of canning without sugar and a table with recipes for juice and unsweetened compotes for the winter for different berries and fruits (proportions, time of sterilization or pasteurization of cans, recipe features).

Sugar is a good fruit preservative, but it is far from the only way to harvest fruits and berries for the winter. Many sour berries and fruits (apricots, lingonberries, cherries, grapes, strawberries, cranberries, gooseberries, lemons, raspberries, cloudberries, peaches, plums, cherry plums, nectarines, currants, black chokeberries, apples, honeysuckle) can be prepared for the winter without Sahara.

Methods for harvesting fruits and berries without sugar

• sterilization or pasteurization (exposure to high temperatures);
• preparation with preservatives (vinegar, citric acid, salt);
• drying (water evaporation);
• thickening of fruit and berry puree (marmalade, jam, candy);
• freezing.

Canning compotes without sugar

For compotes for the winter, harvested without sugar, sour varieties of berries and fruits are chosen. The fruits should be ripe, clean, undamaged (overripe ones go to jam, and slightly unripe ones go to jam or jam, and spoiled fruits go to the trash can).

Sugar-free fruit and berry compotes are made either in their own juice (or in the juice of other sour fruits), or in water. And if there is not enough acid (which itself contributes to better preservation of fruits) in the fruits, then citric acid is added.

Jars with sugar-free compote must be sterilized or pasteurized. The heat treatment time for cans depends on their size and type of fruit.

Method of canning compotes without sugar

1. Prepare jars and lids: Rinse everything with soda or detergent, sterilize or rinse with boiling water. Covers - ordinary tin either.
2. Prepare berry fruits: Rinse good, ripe undamaged fruits, remove the petioles and all unnecessary, dry (if put whole). Or - take out the seeds or core. Warm up the fruits until juice appears ( if required by prescription).
3. Fill the jars with fruit-berries up to the shoulders (if in winter the preparation seems to be concentrated, dilute with water). In some recipes, berries are put less, this is negotiated separately.
4. If the recipe requires, then pour boiling water (pouring should reach the place where the neck begins, so that the contents of the can have free space to the lid ~ 2 cm. This is the space for the compote to boil).
5. Prepare the pot with a flat wide bottom for sterilization / pasteurization - line the bottom with a towel or cloth (so that the jars do not slip). Put jars of fruits. Cover them with lids. Pour warm or hot water into a saucepan so that it reaches the outside of the cans' shoulders (the temperature of the water in the pan should be the same as the temperature of the cans, or the water will be slightly hotter. If a hot can is placed in cold water, it may burst).
6. Sterilize-pasteurize: Bring water in a pot of jars to a boil. And adjust the fire. For sterilization (at 100 degrees C) - medium fire, at which boiling will be obvious, in obvious uniform gurgles (but not huge ones that pour over the cans from above). For pasteurization (80-90 degrees C) - the fire is small, the boil is weak, the gurgles are barely visible, which hardly break through to the surface. Sterilization time is counted from the moment the water boils in the pan... During sterilization, the lids can rise, releasing steam, this is normal, you can use very clean hands or a fork to lift the lid once during sterilization (help the excess steam out), but then cover it again. The sterilization (C) and / or pasteurization (P) times are indicated in the table below (exact or approximate range, in minutes).
7. Close banks and store: At the end of sterilization or pasteurization, remove the cans from the water (do not move the lids). Roll up the banks. Turn the compote under tin lids upside down and leave it to cool (at room temperature), turn the jars with screw lids, check for leaks and return to their normal position. Store in a cool place (cellar, basement, refrigerator or cold room).

Checking cans for leaks