Apricot in syrup. Frozen apricots in candied syrup for the winter

Fruits and berries

to describe

ingredinti

crocs

Preparing a piece of apricots in syrup is possible with sterilization of wine jars. For the whole, it is necessary to boil water and send it all at once with a pair of cries for processing. Tim in an hour pidgotuєmo all the needs for the ingredinti recipe.



A sprinkle of apricots must be kept in cold water, squeezed with leaves, and then dried with a towel.



Now there is a vityagaєmo with fruits of a brush, for which to finish adding apricots navpіl.



Steam the skin half of the fruit in 2 parts. In the photo below you can see the yak is guilty to go.



Warehouse apricot jars sterilized by us in the early jars, robity is necessary neatly, do not take the fruit.



Now it is necessary to boil water and pour it into jars of fruit.





Smolder - make the right syrup for apricot slices. For the whole, in a casserole, we infused some water with apricots in a casserole, then a quantity of zukru is added, everything is mixed and brought to a boil.



A couple of chilin ridin prokip'yatiti, and then tidy up її from the fire.



Already in the last time, we prepare jars of fruits from the bay with syrup.



The jars are curled up with golden cries, and they’re spinning behind the help of a seaming machine.



If the jars are stuck, turn them upside down, cover them with a warm carpet, until they are cold again, and that's it, savory parts of apricots in syrup ready before winter victorian.



Delicious!

Truly rozkishna preservation - a whole lot of apricots in syrup. It’s easy to get a stench on the pod, just from simple products - zukru and apricot. The preparation of the flooring is fragrant and rich, so you can see it right on a special summer day. And the yaka won is beautiful? We will be built, all the preparations from apricots - boiled meat, stewed fruit, jam - are true to the king's table. In the skin lodge, in the skin fruit, not only vitamins, but ale and aroma and wonderful gusto.

The recipe for preparing such apricots in halves is not very folding. Ale all the same, the presence of its nuances. For the preservation of the needs not reached the fruit, go to Zelentsov. As soon as you take the steal fruit, the stench will rise in your hands, and you cannot go to the jar. And with a sprinkling of sprinkles, the stench can grow.

You can vikoristovuvati apricots yak average, dry, and great size. Apricots are more neatly made from small spices, simpler and tastier than apricots with a strong consistency. I cooked from the extravagant licorice apricots, and my mother cooked from the pineapple apricots, the stench was bigger, a little bit more beautiful, it was more beautiful.

Tobto fruit for harvesting can be brothers, whether the smut are not imported "wax" apricots. If you can, then pick pineapples and apricots or Colirovka. Ale and simple wild (apricot-like) can also be found.

Smak Інфо Varennya and jam

Ingredinti for 1 liter bank:

• 1 kg of apricots;
• 300 grams of zucru;
• a pinch of citric acid;
• 300 ml water

Yak cook canned apricots in syrup for the winter

Apricots are kindly vimiite. Fix it in half. If the stench is rotten, help it with a knife. Kistochki vіd Kolіrovka, you can chop and add in apricot boiled. Just wikis, wikidaєmo. All zipsovanі fruits are vіdkladaєmo, from them it is possible to make a compote for a quick implantation.

Prepare cans - wash them with a soda bottle and sterilize them in a handy way. The most recent is the process of sterilization in microchilles. Pour 100 ml of water into a skin jar and put it in a microchip for 5 quilins at the most demanding. Make the water angry. Give the jars oholonuti. You can prodovzhuvati.

Now it's nice. At the jar, the halves can simply be laid with a rasp, or you can twist three or three for an hour and trim the rich fruits in one bowl. Take the jar in one hand and pick it up horizontally, scatter three halves. With the other hand, fold the pieces one by one along the sides of the can. Schob otrimati colo, in the center it is necessary to fix a couple of pieces. The photo shows that the apricots are stacked one in one, and in the center there are just two small pieces.

Warehouse in such a rank is more than three rows (for example, go to the bank).

The photo shows that we have 4 rows in a liter jar. Ale apricot boules are great. So you can be the best.

The water is brought to the boiling point and the gulf of the can up to the very top. Yes, stand 15 hilin. It’s necessary for you to sterilize the jars and sterilize the apricots and the water of the trocha oholol, and you cannot take it in your hands without the risik, or miss it.

Pissed off water in a casserole. Dodaєmo zukor and citric acid. The syrup is required for a general taste. Yaksho vin is not liquor, add tsukru. Zmenshuvati k_lk_st zukru, not varto.

Bring the syrup to a boil (marvel at the whole amount of zukor). Filling the cans again and immediately filling them with cooked croutons (it will take 4-5 quills). Immediately, the banks are completely cooled.

Yak bachite, making a viglyadє is simply stupid. For the relish of apricots, they will be liquorice with their own aroma. Oh, you can add to the vipichka - pies or pies, or decorate the dessert. Ale z'isti їkh just like that, maybe even delicious.

Apricots in syrup are more beautiful to harvest on the cob for the season, if you can buy under-ripened apricots, such as overgrown. Apparently, and in the end of the season you can buy such fruits. As long as you have your own apricots, then it's easier for you, if it's an hour, then they made a compote. Why is it more beautiful to take solid apricots with small greens? For those who smell more beautifully, they trim their shape and go to the jar. And the axis is from the stiglich fruits, which are at the mouth. More beautifully cooked apricot jam.

Apricots in syrup

In my homeland, I love apricots, so I close them myself in syrup, not apricot compote. Compoti mi robimo cherry and midnight. And the apricot axis is more beautiful. That is why I don’t put the halves of apricots into the jar chaotically. I put them on a stake. As you grow so apricots, then you can fit in one container, then, you went to size in two jars.

Ingrediєnti for cooking gravy:

• - apricots - 700 grams;
• - zukor - 400 grams of zukru;
• - water - 1 liter.

Recipe for cooking:

You will be retired to the bank. Can be scalded with sprinkles. No more robustness is needed with her. If you are all the same in her, load unsterile apricots, so do not turn off your own robots.

Cut the skin of the apricot navpil. Take a brush. If you love apricot brushes (only with calibrations), then ask your strong man to pin you a brush. Then put the pots back into the apricot. So it is itself possible to take hairs of mountains, or be-as-as-they-mountains. But it is especially not for me to befit such an option with mountains. For me, such an option is acceptable only for apricot jam.

Put the apricots in a jar, one at a time. Fold half to half. If you don’t want to mess around with apricots, then just put them in a jar up to your shoulders.

Boil the water and pour in the apricots. Cover with kryshka. After 10 quilins, pour water into the casserole, add zukor. Bring the syrup to a boil. Pour the syrup into the jar all the way to the top.

Tuck the jar with a sterile crush. Turn the jar and wrap it until it is cold.

Take a bribe, if you see a jar of savory apricots, you should definitely praise yourself for your work.

Tinned apricots in halves

Yak wants to pamper himself and his relatives with delicious vitamins during the winter hour. One of the most juicy and cinnamon fruits, which can take revenge on a great number of vitamins, is the apricot. Apricot bagaty with vitamins B0, B1, B0, B2, PP 3, C, provitamin A, carotene, thiamin, riboflavin, which allow the polystyrene to increase the efficiency, to improve immunity. So it is in a new richness of small microelements and mineral speech, indispensable for the human body. The recipe for preparing canned apricots, hovering lower, allows you to preserve a maximum of brown words in home harvesting. Such apricots can be made not only as a finished product, but as a filling for a homemade vip.

Ingredinti for preparing the workpiece:

• - apricots (generally dosed) - 1 kilogram;
• - zukor - 200 grams;
• - water - 0.5 liters;
• - a jar with a capacity of 1.5 liters.

Recipe for cooking:

Before you start to preserve it, you need a bank for a term of processing. I take a jar and a kryshka.

The best way is to pour sprinkles on the jar, to bring water to the boil and pour it accurately into the jar, warm the jar up to five minutes, pour water over it. As a result, condensation will accumulate on the banks.

It will be necessary to get some condensation, and the condensation will increase. Rushnik bank is not vitirati. With a cry, it is repaired so by itself - it is lowered into the environment, and it is possible to dry it out. The canning container is ready.

Proceed without preservation.

I take apricots.

Apricot is guilty of being unripe, we firmly, three with a green side. Retily miєmo, rozrіzaєmo navpіl behind the aid of a knife, seen by a brush.

Store the apricot halves in a jar. Namagaєmosya lay down one to one in circular rows.

And so to the very top. Go around beautifully stacked with apricots.

Boiling water and pouring it still hotter in a jar of apricots, curling a jar with a crush, let it stand no more than two khvili. The water is pissed off, leaked with apricots, into a saucepan, boiled over. I know the flood of apricots with water, let me stand two chili, and the stench has progressed. I know it is angry water in a saucepan and vikoristovu її for preparing syrup. Water is brought to a boil. We take zukor. Povily zapaєmo zukor in a casserole

Pomishyuchi, the syrup is brewed close to five khilin. Having cooked the syrup from the fire, immediately pour it into a jar with stacked apricot halves.

Pour in the syrup as much as possible, letting the jar of trocha warm up. Pour the syrup quickly, the jar may burst.

I will twirl the krishka cooked earlier.

Yes, a jar of oholonuti apricots and homemade preparation in the driveway or in a cold place. Let you save yourself in this jar of warmth and joy of sleepy lita so that, when you open a jar for a fee, it appears in your booth, vibrating with your apricot laugh.

Comments

3 Lyudmila 07/10/2015 8:34

I quote Oksana:

Apricots in syrup are the best for preparing pies, but frozen apricots are not the way to go. In the first recipe, it was worth putting in a jar, if you get a lump, and there is such a beauty - just the eye of a radio.

Truly, the production of boiled apricots is prepared seasonally with a wide range of available products. Apricots, sucrose and citric acid trocha, as a result, are reinterpreted in the miracle of sweetness. Aprikosov boiled in small pieces of plowed fields - to be built, in one spoon, a piece of lita is grabbed. And how beautiful it is - the glimpse of burstin syrup and appetizing fruits and skibochki. Wait, apricot jam is one of the best?

The recipe for boiled apricots for the winter has a lot of folding, protein nuances є. First for everything, for a whole fragrant preparation, it was not necessary for the brothers to look at them, because they would just boil up and turn into mashed potatoes. You can use such apricots for making apricot jam.

In addition, in the presence of the juice content of the fruit, it can be consumed during an early hour for the transformation of sugar into syrup. It is important not to be overdue and so your ochikuvannya will pay off too much. The density of the apricot syrup itself can be easily adjusted for a more trivial boil-over with a breakdown on a soft bag. For whatever kind of vipad I am singing, how you should prepare the best and the best apricot jams for your homeland!

Ingredinti:

Prygotuvannya gravy on crocs with a photo:

The apricots are dry and dry, then the skin needs to grow. We don't need the brushes themselves. Masu apricots (1 kilogram) in Ingredients I will add in the already prepared viglyad, so without the needles.

The apricot halves are put in the dishes and the balls are squeezed with a reddish sip. Gently shake the bowl, schob tsukor rіvnomіrno covering the pieces. In such a mill, apricots with candied fruit need to be poured at room temperature for a few years, it is important not to seize them, but to shake them slightly. In this order, the parcels will NOT be adhered to, and the zukor will go shvidshe. Yaksho є bazhannya і hour, you can pick up apricots with candied fruit in the evening and fill them up to the wound - I’m so hungry and timid. Before the speech, it is important to select a volume of dishes, so as in the process you will need to be a little cowardly together. I also transferred the apricots and zucrom into a bowl of big oats.

If you beat it, the big part of the zukru has come out and turned into syrup, you can go on to prepare the apricot jam for the winter before the next stage. Put the dishes on a quiet fire and yes, there is a tsukrovy sish with apricot juice, I will turn into syrup. You can cover the bowl (casserole) with krishka for an hour. It’s not a good idea not to put a spoon in the skibochki with a tsukr, but you don’t need a little bit of crockery from the side in the bik. It is necessary that the apricot halves have preserved their value.

With such a rank, it is possible to bring the dishes to the boiling point and cook for the middle period of about 5 chilines. Do not forget about the viscous knowledge of the drink - I will finish it well. After 5 hilines, boil vimikєmo vogon і yes, apricot boiled boiled oholonuti at room temperature. Here it’s not necessary to sleep, so you can don’t want to wait for 5, wish for 12 years.

Now it is necessary to carefully skip apricots with syrup. It’s not even worse, don’t worry. Robimi mice for boiling the syrup. The dishes are put on the middle fire and, it’s lighter, it’s cooked close to 5-10 chilines, you know the wine. In the kitchen, half a teaspoon of citric acid is put in, so that we can help the syrup get too thin and don't get cloudy. To change the syrup's readiness to serve a soft-soft sack: if you drip the syrup on a cold saucer, the speck does not grow out, but trim the shape.

Put apricot pieces in boiling syrup and boil it all at once 5 times for re-boiling. Aprikosovo cooked boiled in small pieces - curled up for the winter.

Bottling aromatic lasoschi in the front of the preparation of the jar, not reaching the edge of about 1-1.5 centimeters. The gentleman's skin sterilizes the dishes for the blanks in his own way, and I put in for the dyeing work in the microchilles oven - my cans in a soda solution, filled and filled with cold water for 2 fingers into the skin. Steam the cans in microchilles for the best effort, 5 quills of skin each. Sterilize, for example, at once 3 cans of 0.5 liters, whistle 7-9 ghilin. Kryshki boil on the slabs about five khvili.

Apricot is a small sun, wine is not only moist, ale and cinnamon. Wonderful caress pleases us, and so I want to take you with you in the cold winter ... The best way to preserve apricot in small pieces is the middle of the best recipes!

"Sleepy Bunny" in syrup

You should know:

• styglі cіlі apricots;
• zukor;
• drive;
• citric acid;
• vanil.

Yak tse zrobiti:

1. To fix the process of preparing cans. Bazhano, the smell of boules is not more than 0.5 liters in total. Mitya is more beautiful than soda, and sterilized in spirit at high temperatures yak minimum 25 khvili.
2. Now the syrup. In a reddish sack, water is put on the fire and cooked. Proportion: 1 part of zukru, water - 1/8 part.
3. If the syrup is still pinging, the cap will need to be tidied up for extra noise or spoons.
4. The fruit is carefully divided into slices. Yak tse robiti - virishuvati you, if the result is guilty, but it’s wrong to break the little things. Hurry up more beautifully with a knife.
5. Dispense the syrup and place in a new apricot ball. Mix and let stand 10.
6. Take the syrup and zanurte in a new apricot for the same hour.
7. Now, on the city, it is necessary to fill in small pieces of yak minimum for 6 years, and the stench has slightly dried up and wore off.
8. Send the warehouse to the banks.
9. Kip'yatimo syrup with added portions of water. Citric acid and vanil are added to the mixture.
10. Fill the jars with hot syrup, fill it up and put it on top of the carpet.

You can replace the acid with a lemon juice or any part of it.

"Rayska Veselka"

Here is a story about the wonderful and savory tandems of decilkoh types of fruits, which more and more create the aroma and relish of apricot. Tinned with shmatochki, the stench will become not only weird caress, ale and an embellishment for any dessert.

You should know:

• apricots (tough and stigli, more beautiful than the great varieties);
• tangerine;
• kivi;
• citric acid;
• grape juice;
• container and accessories for preservation.

Yak tse zrobiti:

1. At the jars (you can not sterilize) there is a warehouse of fruit, diced with small pieces and slices. Lay the top down.
2. guilty buti even licorice, if the price is not so, then it is necessary to add tsukor.
3. Put yogo on fire. If you boil a dose of citric acid trocha (3 grams per liter of ridini).
4. Filled with hot juice and put sterilizuvati. At the moment of boiling the ridini in the banks, at least 15 chilines must pass, only when it’s fired, it’s possible to vimikati vogon, zakochuvati.

It is putable to reach by turning the container in front of you and burn it down with your feet. Bazhano also wrap up її.

"M'yats piglet"

For the whole recipe, you can vikoristovuvati over-spilled apricots, as well as those that have lost their springiness. Ale tse niyak is not exactly in the gusto, but we will only be able to beat it.

You should know:

• apricots;
• citric acid;
• reddish pisok;
• everything is necessary for conservation.

Proportion: 1 part of apricot = 1 part of zucru + acid on the tip of a knife.

Yak tse zrobiti:

1. In the great basin, it is necessary to lay apricots, divided into small pieces. The stench is not necessarily guilty, but it’s real.
2. Seize them with zukrom and leave them for a couple of years. The price is necessary in order for the stench to be smelled.
3. Now everything is put on a small fire and a boil.
4. Pislya boil in the fire is reduced to the smallest and is brewed close to the year.
5. You need to tidy up your hat, don't stop there.
6. Banks for the whole recipe are retarded and sterilized.
7. Apricots and hot syrup will keep the tare, zakochu and set to achieve.

"Raiske Yabluchko and Shkidliviy Apricot"

Tse bagatofunkts_onalny recipe. According to new, you can make boiled food, but you can also make compote. All lay down in the step of malt and thick syrup. Ale, in any kind of vipad, no one can be overwhelmed with baiduzh.

You should know:

• apricots;
• zukor;
• water abo sіk;
• everything for canning: cans, a key, krishki.

Conservation algorithm:

1. There is a bigger container here. So, if syrup is taken as a basis, then 1.5 liters and 2 liters. And if there is water, then it takes 2 liters.
2. Divide the fruit into small pieces and put it in clean jars, as the bullets were sterilized over the pair.
3. Pour the syrup over, then fill the jars with fruit. For compote, the price needs to be increased by 1/3 of the tar.
4. Density and concentration of the syrup should be robbed at the own approval. If you fill it with water, then there will be plenty of flasks of candied sack on the jar. Do not forget about citric acid - half a teaspoon.
5. Pour sprinkle or syrup. Sunset.

"Divine Nectar"

The most simple and easy way to prepare for the winter a divine drink, which is easy to replace your children with a phantom or store juices. That economy here will be the same as the sutta. Just fuck the skilki v and vitrachate on the store napoi, and that which you will need to get a drink for the whole winter. It’s good to beat you up with a little money. That cinnamon is from a new name, and even if the thermal processing is minimal, everything must be in a drink.

You should know:

• stigli and tight apricots;
• a sprinkle of meat;
• a couple of oranges;
• okrіp;
• zukor;
• everything for conservation.

Yak tse zrobiti:

1. Re-wipe the three-liter cans with soda and pour over them with sprinkles.
2. Divide the apricots into small pieces and put them in the container. Skilki їkh bude - virishuvati to you. Add a piece of apricot to 1 can.
3. Put a couple of sprinkles of meat and a couple of drops of orange, like in front of tim, yak narizati, it is necessary to sprinkle with sprinkles.
4. Squeeze a large cup of zukru and a small spoonful of citric acid.
5. I will fill everything with sprinkles and I will quickly fill it up.
6. Neatly turned over and put on the pidlog. Now roll the tank until the zukru crystals are scored again.
7. You can wrap and dati oholonuti (yak minimum dobu).

The whole rule is to adhere to absolutely all recipes for conservation - the container is guilty of being ideally clean. They are not guilty of being a part of a brude or a stranger. In general, your product will be desperately zapadіy, so it will appear in a gap in the bank. It is not possible to live yogo in a living!

Compote with apricots (video)

Apricot is a universal fruit. It is a good idea to taste the fresh citrus and overseas fruits. And this means that you can fantasize and dress up an absolutely new relish and aroma on the go. As a basis, take one of the guided technologies and create, the result will definitely please you and your homeland.