How to prepare a stuffing for apple pie for the winter?

The filling for apple pie for the winter can be prepared in different ways. Today, we will consider the simplest version, for the creation of which requires only 5-minute heat treatment. It is worth noting that such a stock can be stored in a cold store, cellar or subfield from 12 to 16 months.

How to make a stuffing from apples: step by step recipe

Required components for workpiece

• Apples are green or red - 3 kg.
• Sand sugar - 2 faceted glasses.

Features of the choice of fruit

The filling for apple pie for the winter is made only from the hard varieties of the presented fruit. In this case, the color of the product is not particularly important. The main thing is that he had a small sourness and was without wormholes.

Processing of the main component

In order for the apple cake stuffing for apples to turn out to be special, all the fruits that have been purchased should be well processed. To do this, fresh ingredients need to be washed, deprived of the seed box and chopped into thin slices. To add to this preparation, drinking water should not be, therefore, to give apples their juice, it is recommended that they be covered with sugar in advance, covered with a newspaper and left in this position for the night. During this time, the sweet product completely melts, forming a rich syrup.

Heat treatment of fruit

To keep the filling for apple pies as long as possible, it must be heat treated. To do this, the enameled basin with sugar fruits should be placed on medium heat and brought to a boil. During this procedure, apples are often mixed with a large spoon, otherwise they can stick to the dishes, and subsequently burn. After the boiling of the sweet product, it must be boiled for 5 minutes, and then lower the gas to the minimum value and proceed to laying the billet in glass jars.

To keep the filling for apples pie for the winter for as long as possible, utensils and lids must be sterilized. It can be done both on a gas stove and in a double boiler. Thus, the boiling billet should be carefully placed in jars using a wide-necked funnel, a ladle or a large spoon. Further filled cans must be rolled up, and then turned them upside down and covered with a towel. In this condition, the banks should be kept until they cool down completely.

How to use the workpiece

To taste, canned apple filling is close, rather, to a fresh product, rather than to a jam. This feature of the workpiece is facilitated by a five-minute heat treatment, and the fact that the fruit is prepared with a small amount of granulated sugar. Use the self-made mass of apples as follows: they must be evenly placed on the dough layer, covered with a small amount of sugar, ground cinnamon, and then cover with a second sheet and nicely pinch the edges.

Helpful information

The filling for pies can be made not only from apples, but also to add to them red or black chokeberry, ripe pears, etc.