The most reliable method of preserving any fruit, whether it be vegetables, berries or fruits, is sterilization - heat treatment by immersing cans filled with products in hot water and warming for some time. The appearance of the fruit remains almost unchanged: the skin does not break, the shape does not deform, all components remain intact and beautiful. But sometimes it is not very convenient to close large glass containers in this way, especially stewed fruit, in which the proportion of fruit is small compared to the total volume of liquid. What is the easiest and most convenient way to get fully ready-to-drink drinks that do not require further adjustment to the desired consistency by dilution with water? For example, you can easily make stewed apricots for the winter without sterilization. This article describes two possible methods. Following any of them, you will get aromatic and pulp-rich fruit drinks.
Apricot compote without sterilization can be closed in two ways
The first option for making a drink is pouring fruit into a hot liquid several times in a row, draining it and heating it again. Sugar is usually filled during the last step.
The second option is similar to cooking compote according to the “summer” recipe. This means that the technology is based on brewing a drink that is completely ready for use and does not require further heat treatment. Hot saturated fruit mixture is poured into cans and rolled up. Such a stewed apricot for winter without sterilization is more like juice with pulp. Let us describe in more detail each of the proposed options.
Apricot compote for the winter without sterilization: the first recipe
The fruits must be taken solid and not overripe.
Wash them and free from the stone. Very large can be cut into quarters. In each three-liter jar, put 7-8 medium apricots. The container should be filled with fruit about ¼ part. Pour boiling water gently so that the glass does not burst. Cover the jar with a lid and leave to "steam" for 10-15 minutes. Then through a special device with holes that fits tightly on the neck, drain the liquid back into the pan. Boil the solution and refill in jars. After 15-20 minutes, repeat the step to remove liquid from the cans. Sprinkle sugar into a saturated fruit broth (in one three-liter jar of water - 1 glass of sugar full with top). Pour boiled syrup into containers and roll up. Then turn the container over and wrap it in a blanket until it cools.
Apricot compote for the winter without sterilization: the second recipe
Pour prepared apricot slices and sugar into boiling water to taste. Let the compote boil for 10-12 minutes. You can add other vegetables and berries. Pour the rich mixture along with the pulp into jars and cork with lids.
If your goal is a beautiful dessert of whole fruits, then you should not cook apricot compote without sterilization. Do the work in the usual way: fill the jars with fruit to the brim, fill with syrup and place for heating in hot water. How nice to enjoy the beautiful winter preparations, remembering the summer!