Canned apples in currant juice - an original homemade apple preparation, a healthy recipe.
Canned apples in currant juice prepared according to this recipe retain most of the vitamins, and currant juice, which is a preservative in the preparation, will provide your household with additional vitamin C in winter.
Where do we start canning apples? That's right, from the procurement of raw materials.
And so, we need to cut the peeled apples with the center removed into four parts.
Berries of red and black currants (you can only red or only black) should be removed from the bunches and unripe and damaged ones should be discarded.
Then, wash thoroughly and steam in a saucepan with a little added water under the lid.
Hot steamed berries need to be rubbed through a sieve and the prepared jars should be filled ½ full with this juice.
Then transfer the apples to the jars. Make sure that the quarters are completely immersed in the juice. The juice level should not rise to the neck higher than 1-2 cm.
Filled jars must be pasteurized in boiling water: 0.5 liters - 25 -30 minutes, 1 - 2 liters - 30 - 35 minutes. We seal the jars hermetically.
In winter, when we open jars of our homemade preparations, we enjoy a delicious and healthy delicacy. After all, ripe apples canned in currant juice are very tasty in themselves! But in winter you can also use them to prepare seasonings for second courses, as well as jellies, jelly and compotes. This is the original recipe.
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