There are many different recipes for preserving vegetables and fruits. Watering apples is one of the traditional and in the recent past, a widely used way to keep fruits tasty and healthy throughout the winter.
Pick your recipe
You will need
-
- barrel or tub;
- rye straw;
- Rye flour
- crackers or dry kvass (optional);
- salt;
- mustard;
- or
- malt;
- sugar;
- salt.
Instruction manual
1
Winter and autumn apple varieties with a sweet and sour taste are suitable for urination. Fruits must be well ripened, therefore they are preliminarily aged in a warm room, autumn varieties for several days, winter varieties of about 2-3 weeks.
2
Prepare a container for wetting apples. Barrels or tubs are best suited for this purpose, but glass jars with a capacity of 10–20 liters can also be used. Soak a tub or barrel beforehand. Rinse thoroughly and scald.
3
In order to protect apples from damage, cover the bottom and sides of the barrel with straw. Straw must not be moldy or odorless. Rinse it well, scald with boiling water and treat with dry steam. You can cover the bottom of the barrel with washed currant and cherry leaves.
4
Take soaked healthy, undamaged fruits, without dents or wormholes. Wash them thoroughly.
5
Lay apples in dense layers, laying with straw. Lay straw over top of the last layer and cover with a boiled cloth.
6
Insert the bottom into the barrel. Prepare the wort and fill it with apples through the shunt hole.
7
For the preparation of wort, you can use rye flour, crackers or dry kvass. Stir the flour in a small amount of cold water, and then add 2 liters of boiling water. Mix well and let stand. Strain and add boiled water. The total volume is 10 liters. Add salt and mustard to the resulting solution (2 tablespoons for every liter of water).
8
Pouring can be done using malt and sugar. Stir 200 g of rye flour (or 150 g of malt) in a small amount of cold water. Pour boiling water, bring to a boil. When the resulting mixture settles, strain. Add 2 cups of sugar and 3 tablespoons of salt.
9
Apples take a lot of water, add wort as needed. The first 2 weeks the container with apples is kept in a warm room, and then transferred to the basement or cellar. Storage temperature - 4-6 degrees. After about a month, the apples will be ready to eat.