Preserving traditions: The health and taste of homemade compote
Our grandmothers spent hours canning to fill the pantry for leaner times. Various preserves made from garden produce were among the must-haves. I can't imagine fall and winter without them.
15 July 2024 07:28
Canning might seem like a relic from the past, especially since almost everything is available in stores. However, no store-bought juice or drink can compare to homemade compote. Making preserves at home is cheaper and healthier, as you have complete control over the ingredients and flavour.
How to make compote?
Making a compote is simple, requiring only a few ingredients and a bit of time. It all starts with the fruit. Fresh fruits, such as apples, pears, or plums, must be washed and cut into appropriate pieces. Dried fruits, such as prunes, apricots, or apples, must only be rinsed thoroughly.
In a pot, bring water to a boil with added sugar and add the fruit. A bit of patience, canning, and you're done.
Apple compote
Apple compote tastes excellent both in summer when chilled in the fridge and in winter. It pairs well with lunch dishes, although I also enjoy drinking it outside of lunch. Apples are relatively cheap and readily available. Even if you don't have your garden, someone will likely share their abundant harvest with you.
Ingredients:
- 1 kg apples
- 2 litres water
- 100 g sugar (you can adjust the amount of sugar to your preferences),
- juice of half a lemon.
Preparation:
- Wash the apples thoroughly, peel them, remove the seeds, and cut them into quarters or eighths.
- Bring the water to a boil with the sugar in a large pot. Add the cut apples.
- Reduce the heat and simmer, covered, for about 15-20 minutes until the apples soften.
- Add half a lemon juice to refresh the compote and prevent the apples from darkening.
How to pasteurize compotes?
Fill jars with hot compote, leaving about 1 cm of free space from the rim. Place a cloth at the bottom of a large pot so the jars do not touch the bottom directly. Arrange the jars in the pot and fill them with warm water to about 3/4 of the jar height. Cover the pot with a lid and bring the water to a boil. Pasteurize for 20-25 minutes.
After the time is up, remove the jars from the pot and turn them upside down on a dry cloth. Store in a cool and dry place.
