Recipes for canning gooseberry compote for the winter
When you want to get a lot of vitamins without preservatives, then gooseberry compote for the winter, closed according to simple recipes with your own hands, comes to the rescue. Appetizing berry is useful not only fresh, it has a beneficial effect on the body and canned during long storage. With daily use, a blush appears on the face, one feels vigor, freshness and cheerfulness.
A little about gooseberries
Before answering the question: “How to cook gooseberry compote?” – You need to find out what this berry is useful for. Gooseberry is recommended to be taken for metabolic disorders, gastrointestinal ailments, kidney disease, anemia, and all because it contains vitamins B, C, P, pectins, carotene, copper, phosphorus, iron, tannins, organic acids.
Gooseberry should be consumed by people with hypovitaminosis, gastro-entelecolitis, bleeding. The fruits of the bush have a tonic, diuretic, choleretic and anti-inflammatory effect..
A simple recipe for gooseberry compote for the winter will help to stock up on essential vitamins for the whole year. Not only compotes are made from this berry, but also preserves, jams, juices, marmalade. Traditional medicine has not missed a valuable fruit in its recommendations. Gooseberry broths fill the body with missing microelements: iron, phosphorus, copper and others. Serotonin, which is in the composition, helps those suffering from tumor diseases.
Gooseberry compote recipes
Canning gooseberries for the winter does not cause a lot of trouble and difficulties. Step-by-step descriptions make it possible to close the desired berry according to your own taste. Below are the most popular recipes, which are firmly entrenched in many families and are resorted to again from year to year. Among the main ingredients of the food, you will see the gooseberries themselves, sugar and water..
Ripe green gooseberry compote for the winter
- Select only ripe berries, remove all greens from the surface and wash thoroughly. One 1.5 liter jar should go one 150 gram glass of gooseberries.
- Take out a saucepan and pour 1 liter of cold tap water into it, add about 50 grams of sugar and boil everything.
- Place gooseberries in boiling syrup, boil for 5 minutes. This recipe does not include sterilizing jars of berries..
- Pour into jars and seal. Bon Appetit.
To avoid the appearance of cracks in the skin of the gooseberry, before canning, each berry should be carefully slightly pierced with a needle. After the procedure, the gooseberry will not only keep the peel intact, but will also preserve its shape and will not decay.
Red gooseberry compote
- Peel the gooseberries from the stalks and wash.
- At this time, sterilize clean jars with lids..
- Place the gooseberries in half or 2/3 of the container. It all depends on how much you want to get a concentrated flavor.
- Boil water in a kettle or saucepan.
- Pour the jars with the contents and let it brew for 5 minutes.
- Drain the fragrant water into a saucepan, add the desired amount of sugar and boil.
- Pour gooseberry jars with hot syrup.
- Roll up. Provision is ready.
Diabetics should not add sugar to their ingredients. Gooseberries already have enough sweetness.
Apple and gooseberry compote for the winter
When preserving gooseberry compote, other fruits and berries are often added to it. It can be apples, currants, raspberries, strawberries. To get this drink, gooseberries can be immediately boiled and rolled up in jars, or a certain set of berries can be frozen in order to defrost and prepare compote in winter without long-term storage..
- Prepare a three-liter jar: wash with soda, sterilize.
- Cut the washed 5 apples into pieces, removing the seeds, core and tails.
- Wash 400 grams of gooseberries, remove the stalks, pierce each berry with a needle.
- Place prepared ingredients in a sterilized clean jar.
- Boil 2 liters of water and pour it over a jar. Wait 5 minutes until the water is saturated and soaked in the juice of the components.
- Pour back into the saucepan and stir in 500 grams of sugar until completely dissolved.
- Pour the syrup into a three-liter container and tighten the lids. Wrap, let cool. Compote is ready.
Strain the compote before use..
Gooseberry compote with orange
- Sort ripe, high-quality gooseberries. Remove herbs and wash thoroughly. Place the resulting 2 cups of fruit in a sieve and set aside to drain the water after washing. While the berries are drying, prepare the orange.
- The shape of a canned 1-st orange is given at your request. You can peel the orange and cut it into slices, or you can cut it into rings or half rings without peeling. What your imagination desires, then you can embody.
- Sterilize clean washed 3 liter jars.
- Boil the syrup: for 2 liters of plain water, 300 grams of sugar.
- Place the ingredients in a glass container. Pour the syrup over the jar and seal it immediately. Wrap the jars with a blanket and wait a day for cooling.
- The next day the compote is ready.
For greater confidence in avoiding the breakdown of food, fruits and berries can not be immediately poured with syrup, but before that pour boiling water into a jar with ingredients and let them brew for 5 minutes.
Gooseberry and currant compote for the winter
- Wash the gooseberries through a sieve. Set aside the sieve with the contents to drain all the dirty water. It is not necessary to remove the ponytails, it will take additional time and will not affect the result. When the berries are dry, make punctures with a needle.
- Carry out the same procedure with black currant..
- As a result, you should get a 150 gram glass of currants and a liter container with gooseberries.
- Cooking syrup: dilute 400 grams of sugar with two liters of cold water. Cook until sugar dissolves.
- Pour the prepared fruits into previously sterilized 3-liter jars and pour the boiling mixture. Tighten the lids and wrap in a warm blanket for a day.
- Bon Appetit!
On the ways of rolling gooseberry compote
Above, the canning procedures were described without sterilization, in principle, in compotes of this type, it is not needed. For greater reliability of storage of provisions, jars with content can be sterilized. To do this, fill a saucepan with cold or slightly warm water, immerse jars of gooseberry compote in it for the winter so that the water reaches the “shoulders” of glass containers. Liter jars require 10 minutes of processing them with a hot temperature, one and a half liter jars – 15 minutes, two- and three-liter ones need 25 minutes of steaming. After this process, the jars are tightly twisted and wrapped in a warm cloth until they cool. Sudden changes in temperature are harmful both for the container itself and for canned food..
Delicious and right preparations for the winter!