Pickles and preserves
This practical winter preparation is made by quickly softening chopped apples with cinnamon in a pressure cooker, then portioning the mixture into jars or bags and freezing it. It reaches the same thick consistency much faster than the traditional boiling method. Serve it with yogurt at breakfast or alongside butter.
Put the chopped apples, water, cinnamon, and lemon juice in the pressure cooker. Close the lid and continue cooking after the cooker whistles.
Release the pressure and open the lid. Add the granulated sugar and mash the apples with a fork or blend them until smooth.
Transfer the sauce to a wide container and let it cool to room temperature.
Divide the cooled sauce among individual containers or freezer bags and place them in the freezer.
Let the preserves cool completely before portioning them into containers; a hot container may crack in the freezer, or a bag may burst.
Sosu tam soğumadan poşetlere doldurdum, dondurucuya koyar koymaz poşetlerden biri patladı ve dondurucunun içi tamamen elma sosuyla doldu, soğutma süresini atlamak gerçekten büyük bir hataydı.
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