Canning delicious apple compote

Canning delicious apple compote

The right apple for apple compote

The apple belongs to the pome fruit family and is usually ripe between September and October. There are around 20,000 apple varieties in Germany, not all of which are suitable for making apple compote. Suitable for preserving are, among others

  • the clear apple, a relatively sour apple that is already ripe in June,
  • the Boskoop, a tart and sour apple with good cooking properties
  • the Braeburn, a slightly sweet but refreshing apple
  • the Elstar, a slightly tart but spicy apple
  • the Jonagold, with a sweet and sour aroma

also read

  • Boil down delicious compote and jelly from currants
  • Plant delicious soft fruits in the garden
  • Core apple - the best methods

Depending on the sweetness of the apple used and of course according to personal taste, the finished puree can be sweetened with sugar or honey. If you are using very ripe apples or windfalls, it is usually not necessary to sweeten them.

Prepare apple compote properly

Depending on how much apple compote you want to make, you will need about one and a half apples per person to add to grated or pancakes for a bowl of compote. If you want to preserve the compote as a winter supply, calculate around 1 kg of apples for two 750 ml preserving jars.

  1. Wash the apples and remove any bruises.
  2. Now peel the apples and remove the stones. Make sure that the core house is completely cut out.
  3. Cut the apples into smaller pieces and place them in a large saucepan.
  4. Add about one cup of water for every kilo of apples so that the apples do not touch the pot.
  5. Depending on your taste, you can add a cinnamon stick or a vanilla pod.
  6. Cook the apples over medium heat until tender.
  7. Now remove the vanilla pod or the cinnamon stick.
  8. Puree the compote with a hand blender and then rub it through a sieve. The compote is particularly fine.
  9. If you prefer a chunky apple compote, just mash the cooked apples with a potato masher.

Preserve apple compote

If you have prepared a large amount of apple compote, you can preserve the puree, which is not consumed immediately, very well in preserving jars. To do this, you need special preserving jars, either with a screw cap or with a swing top and a jar. Before you can use the jars, they must be rinsed and sterilized so that mold does not form on the preserved puree. Make the jars sterile by placing them with the lid in boiling water for 10 minutes. Pour off the water and dry the glass containers with a clean cloth.

Then fill in the finished apple compote, seal the jars and place them in the wake-up machine at 90 degrees for half an hour or with water in a suitable saucepan.