- of unpurified pears - 8 Kilograms
- marinade filling for pears - 3.2 Kilogram
- unpurified apples - 8 Kilograms
- pickle filling for apples - 3.2 Kilogram
- apples Rajka and chinese - 7 Kilogram
- marinade potting for apples, rice and china - 2.8 Kilogram
The most suitable time for marinating apples and pears is August. At this time, winter varieties of pears and apples are a little immature, and therefore strong, which is necessary for harvesting. The best sort of apples for pickling is Polish bergamot, and from pears - the so-called Winter Pear. According to this recipe you will get 10 liter cans. Preparation: Cut out the apples and pears with a core. If the fruits are too large, cut them in half. If desired, you can clean apples and pears from the skin, remove the stems and cups. Blanch apples in boiling water for 5 minutes, and pears for 10 minutes. Then, apples and pears cool in cold water and put in jars. Pour marinade filling (its temperature should be more than 80 degrees) and roll up. If you pickle the apples of the rice pea or china, blanch them in boiling water for 3 minutes, then cool in cold water. Marinades from apples and pears can only be pasteurized, and from the district and the Chinese they are sharp and not pasteurized. Pasteurize marinades from apples and pears at a temperature of 85 degrees for 25 minutes (in a half liter or liter jar) and for 35 minutes in a three-liter jar.
Servings: 10