Apple pasta
By VicentaLakin
It's apple pasta today. There's no pasta. We can make apple sauce. It's sweet, it's sweet, it's good with apple particles. To give you Anne's fruit — the fragrance, the fragrance, the nutrients, the 17 amino acids and the many vitamins, the trace elements, and more than 160 beneficial ingredients. They are rich in radish and vitamins, and they contain abundant trace elements such as calcium, phosphorus and iron. There are multiple uses such as increased immunity, detoxification, elimination of fatigue and skin control. The fragrance of a variety of fruits such as bananas, pineapple, lemon, strawberries, peaches and pomegranates, as a result of the nutritional abundance and special aroma, is referred to as “perfruit”. It is said to contain 132 kinds of aromatics and is known as the King of Juice. It's perfect for jam。
Recipe Recommendations
- Apple of 4
- passion fruit of 4
- lemon one
- sugar 120 grams
Steps for Apple pasta
1
APPLES GO TO THE SKIN, CHETTIN, CUT A LITTLE BIT. TIPS: APPLES AND SUGAR CAN BE 1/6-1/2. I TAKE A MINIMUM OF 1/6. SUGAR IS NOT MISSING。
2
One apple and one sugar。
3
A lemonade will be added in half an hour。
4
The apples, sugars and lemonades are plattered with clean spoons for an hour and a half until the apples come out of water。
5
During the apple pickle process, the sealed bottles were prepared and boiled in boiling water for five minutes。
6
THEN THEY TAKE IT OUT AND PUT IT IN THE OVEN OR IN THE BASKET OF DISHES, LIKE IN THE OVEN, IN THE COLD DRY WATER. TIPS: THERE'S ALSO A METHOD OF DISINFECTING: PUT THE BOTTLE IN THE LOWER PART OF THE OVEN, 100 DEGREES, AND BAKE FOR 5 MINUTES - 10 MINUTES! ONCE THE OVEN HAS BEEN STERILIZED, IT IS CAREFULLY REMOVED WITH THE HEAT-PROOF GLOVES AND THEN THE COOLING IS DONE。
7
AFTER APPLE PICKLES HAVE BEEN MADE, THE CLOVES ARE CUT OPEN AND THE SPOONS DIG OUT THE MEAT AND JUICE. TIPS: SEEDS CAN BE EATEN, TASTE THEM FIRST, FILTER THEM OUT IF THEY DON'T LIKE, AND THE SEEDS FEEL BETTER. I'D LIKE TO PUT IN MORE BAGELS. THERE'S ONLY FOUR LEFT。
8
AN INACCURATE COUNT: ONE OF ITS VITAMIN C CONTENT = 8 ORANGES = 8 APPLES = 1 VITAMIN E = 15 ORANGES = 10 APPLES
9
WHEN APPLES COME OUT OF THE WATER, THEY ARE BOILED IN THE POT. TIPS: VEGETABLE STEEL POTS OR NO STICKY POTS, NOT IRON POTS。
10
Join the cloves and cook them. Use wood shovels better。
11
The process of cooking is foaming, and remember to use a leaking spoon to separate the foam. People don't walk away, and sometimes they scrape the fruit with shovels, and some of it becomes apple mud。
12
Seeing that the water is almost boiled, putting some fresh water in the bowl, dripping a drop of jam, and if the jam that drops in, it means it's not ready yet. Just a little bit more; on the contrary, if it is not to melt, it is to remain semi-condensed. On the left is the drop in the fruit sauce, and it's been two minutes and two drops down on the right. This step is a blurry picture. I picked the same blueberry jam
13
I DROPPED IT TWICE, AND THIS IS THE THIRD HALF-CONDENSATION. IT'S BEEN BOILED FOR 25 MINUTES, AND IT'S BEEN A LONG, HARD TIME. TIPS: YOU CAN TASTE IT AT THE END OF THE DAY, YOU CAN FEEL SWEET, YOU CAN ADD LEMONADE。
14
START LOADING THE BOTTLE, DON'T TURN OFF THE FIRE, TURN IT INTO THE SMALLEST FIRE, AND PUT AN EIGHT-POINT FULL WHILE IT'S HOT IN THE GLASS THAT JUST GOT DISINFECTED. TIPS: THE BOTTLES AT THIS POINT MAKE SURE THE WATER'S DRY. AT TEMPERATURES BELOW 85 DEGREES, BACTERIA ENTER AND KEEP LIGHT FIRE TO KEEP TEMPERATURE。
15
When you're finished, you put it upside down on the shelf or the table, while the jam is geled and the bacteria that killed the cap。
16
You can paint it on bread, cake, eat it as you like. It's sour and sweet, it's really good for jam。Apple pasta Make Tips
A bottle of jam would be best served with a small bottle of 100 ml capacity. Once it's open, the sooner you eat, the better. Large bottles take a long time to eat, and the effects of open convergence are preserved. Please use a clean spoon every time you take it. Don't reduce the use of sugar. The jam can be saved when the sugar reaches a certain level. The more sugar, the longer it lasts. If you've done well in sealing, you can keep it in the fridge for six months. However, please finish eating within two weeks after the closure. (Don't ask me how long the room can stay warm. I haven't tried. The supermarket jam is placed on the shelf without refrigeration because of additives