How close compote

From what we can close the compote? On it with success will go all the available fruits and berries, the main thing - the right to observe the technology of preparation, so that your fruits do not lose their shape and natural color. That is, they in any case can not digest.

Compote in the winter is generally accepted not to boil and pour hot syrup and roll covers.

The basis of any fruit compote - sugar and water. Which sugar choose? Yes, any. It can be both white and brown cane or fruit. Every time will taste different. Spices and seasonings for compote also need to choose according to taste. Like it or peel cardamom and cinnamon - place necessarily, since this is a very good choice. It is believed that the taste of fruit is better to be revealed, if you throw in a bit of compote (very little) salt.

The time of heat treatment of fruit,intended for winter compotes, it depends on what particular fruits in it will be used. Most cook apples and pears, the remaining fruit - less. And it is very important in any case not be used to digest the fruit. They must remain intact.

Despite the fact that the recipes for the winter compotespretty much all of them are divided into two major types - fruit drinks with and without sterilization. Then as you wish - just throw some in a jar, all products and boil them about half an hour. Others prefer multiple fills.

General rules for the preparation of a good compote</p>

Regardless of which way you're going to roll up their compote is necessary to observe a few general rules:
- I years and fruits, intended for compote, must be carefully inspected for damage and rot. Skip - all the work will go to rubble.</p>
- Before filling with syrup, all fruits should be carefully washed.

- If you are going to roll a compote of stoneFruits - remove bones. They contain hydrocyanic acid, which after about a year will turn into fruit. If the compote is brewed with bones, then it should be drunk and eaten within a year.

- Banks for compote at first carefully washed in hot water with soda, then rinsed and sent to sterilize.

- You can sterilize the cans either over the steam or in the oven. In the oven, the main thing is not to fry the jar, as if this happens, it will burst, when you will add it to syrup.

- Covers for cans must beLacquered, do not have scratches and have tight fitting rubber bands. Otherwise, there is a high probability that air will fall into the rolled can and our compote will very quickly become moldy.

Now I will tell you about a typical recipe compote.

Let's start with stewed fruit, which can be prepared withoutsterilization. We take fruit from the calculation - 2 to 3 cups of a standard three-liter jar. You can take both fresh and dried fruit - the benefit of them today can be obtained in a matter of hours, using special dryers (for example, Ezidri FD500). Sugar should be about 300 grams.

In the evening decompose berries along the banks and fillall boiling water. Cover with lid (do not roll) and leave overnight. By morning all the berries and fruits pluck water and settle to the bottom. The water from the cans and pour out the fire on the ship. The amount of sugar is regulated according to individual taste. At the same time sterilize the lid. As soon as the syrup boils, pour them fruits and banks roll. Banks inverted, covered and allowed to cool. Before turning over, a very good idea to make sure that the cover is firmly seated, everything was sealed and nowhere nothing is leaking.

As you can see, everything is simple enough and technologically not very difficult. This way you can prepare compote of everything you want - from apples to peaches and exotic in our area quince.