Wetting apples in sugar infusion.

 And here wetting in barrel with a sugar in infusion.

Washed apples put in barrel, as a bottom of which filled with black currant leafs and cherry, and sides filled with straw. Apples filled with rows pour over with cooled  boiled infusion, where is on ten l. of water use 400 gr of sugar, and 25 gr of salt. As for apples maturation  a barrel put in warm place, as periodically remove a forming foam and after this put a barrel in cold place. 

And other prepares methods for wetting apples. As in Belorussian infusion cook of ten l. a water, 300 gr a sugar , 150 gr a salt, and malt wort. And malt wort cooking of 100 gr a malt, which lead till boiling in one l. of water and infuse a day, and after use. And sometimes in wetting apples a part of sugar change on honey as for a getting more taster and aroma apples.

Marinade apples.

Is very spreading preparing method and processing to winter.As such apples using on winter as for garnish and dishes of bird, meat, fowl,or as individual. 

Apples put in jars,add marinade and warm in boiling water for 5 min as half l. and 30 min are three l, after warming they are closing and keeping. And marinade cooking of one l. a water, 400 gr of sugar, 500 gr of vinegar, and salt by taste. And if apples are very sour,thus sugar take more. And for spicy use a fragrant pepper, pink, cinnamon.

Apples in an own juice.

Sour,small apples chop or to mince meat, add sugar as 100 gr for one kg apples.And put in half l. of jars, close lids and boil in water for 20 min, close jars, and cold.

And such apples are good serve to puddings, curd of baked puddings, pancakes big and small.

Apples in sugar.

Selected and washed apples to clean, clean of middle, cut. Add in jars half l. of glass, add sugar, close lids and sterilize in boiling water for 15 min, after roll up  lids.

 

Jelly jam by Bolgarian.

As cleaned apple pieces add in lemons, chopped also which are, add water as for covering fruits and cook till softness.Separate juice and on every one l. add 700 gr of sugar.Cook till a thickness a syrup. And on ending cooking adding one tea.sp. of lemon acid, 50 gr cleaned walnut, as for one l. a jam.