Unusual use of apples

Apples can be used to cook not only sweets and delicious drinks. They are also needed for the manufacture of original adjika, they can be preserved together with tomato juice

Adjika from apples and carrots

Traditionally, adjika is made from garlic, pepper and spices, it is spicy and has a specific taste. The recipe with an apple is not at all inferior to the traditional seasoning in spiciness, but it will appeal to lovers of sweet and sour sauces. If there are a lot of apples in the garden, such adjika can become one of the most favorite seasonings in the house.

To bring this recipe to life, you will need apples, carrots, bell peppers, hot chili, garlic and tomatoes.

TIP: To peel the tomatoes, you need to make a cross-shaped incision on them on the underside. Put them in a deep container with the cut up, pour boiling water, after a minute drain the water and collect cold water. After that, gently pull the corners of the incised peel – it will be easily removed.

Wash the carrots, peel and grate. Apples should remove the core, peel, cut into cubes. Chop the garlic. Tomatoes should be peeled and finely chopped. Remove the seeds from the bell pepper, after which it is also cut into cubes. Chili peppers should be cut lengthwise into two halves and finely chopped.

All ingredients are put in an enamel bowl, into which sunflower oil is poured beforehand. Stew vegetables over low heat, if necessary, add a little water. During the cooking process, sugar, salt and seasonings are also added to taste. If you like a homogeneous, pasta-like consistency, pass adjika through a blender. Ready adjika is poured hot in sterilized jars and closed with lids.

Polish-style apples, canned with tomato juice.

For this unusual preservation, you need not only apples, but also tomatoes that ripen on the site. Apples are washed and cored, peeled, cut into slices, poured with water. This is where the processing of apples ends, you can start processing tomatoes.

Tomatoes can be cut as you like and folded into a saucepan with a thick bottom so that they do not burn. Then pour them with a small amount of water and simmer over low heat. At this point, you can add any seasonings you like, as well as sugar and salt to taste and a tablespoon of vegetable oil. When it is clear that the tomatoes are completely boiled, they must be rubbed through a sieve to obtain tomato juice, which should resemble liquid sour cream in consistency. Pour the juice into jars, filling them halfway, because more apple slices will be added there.

Remove the slices from the water and fill the jars of tomato juice with them so that there is another one or two centimeters to the crown. Do not roll up the jars, they still need to be pasteurized. Half-liter jars are pasteurized for 25-30 minutes, liter and half-liter jars – 30-40 minutes. Now you can scald the lids with boiling water and roll up the jars.

To prevent apple slices from darkening, they must be lowered into a large container with acidified or salted water (a teaspoon per liter of water). If a salt solution is made, then you need to wash the salt slices.