Canning comeback: Homemade compotes for a healthier pantry
Our grandmothers spent hours preserving food to fill the pantry for leaner times. Among the essential items were various preserves made from garden produce. I can't imagine autumn and winter without them.
15 July 2024 18:22
Canning might seem like a relic from the past, especially since you can find almost everything in shops. However, no store-bought juice or drink can compare to homemade compote. Making preserves at home saves money and is also 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. Of course, 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. With a bit of patience, 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 enjoy drinking it as a refreshment outside of mealtimes. 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 to taste)
- juice of half a lemon
Preparation:
- Wash the apples thoroughly, peel them, remove the seeds, and cut into quarters or eighths.
- In a large pot, bring water to a boil with the sugar. 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 pasteurise compotes?
Fill jars with hot compote, leaving about 1 cm of 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. Pasteurise 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.
