Fresh apples all year round, or how to store fruits in the cellar for the winter

How to store Antonovka

Antonovka is a variety of apples that is very well suited for long-term storage. How to store Antonovka at home until the next harvest?

The first main condition for the good preservation of apples is the correct collection of them from the trees . You need to pick apples with your hands, carefully removing each fruit. Under no circumstances should you shake the apple tree to speed up the picking process. Broken fallen apples will not be stored for long; the impact site will quickly begin to rot. You need to pick the apple along with the stalk. It’s better to put it in a basket or special wooden boxes . plastic buckets as containers .

After harvesting, it is necessary to sort the apples . Carefully select healthy, unbruised fruits without any defects. It is these fruits that have every chance of remaining preserved for a long time. Rejected apples can be eaten in the near future or sent for processing.

Why and how are apples processed for long-term storage?

A rich harvest of apples is a reason to think about how to store and how to process sweet fruits so that they delight you with taste, appearance and nutritional properties for as long as possible.

And for those who buy fruit in the store, information about how mass producers process apples for long-term storage will help them make the right choice of sweet fruits that are safe for health.

Processing methods and means

There are a sufficient number of processing methods that allow you to preserve apples from harvest until spring.

Wax treatment will help extend shelf life as much as possible.

Algorithm of actions:

Waxed fruits retain their nutritional and flavor properties for eight to ten months. Before eating, apples must be thoroughly brushed under hot water.

Glycerol

Treatment with glycerin perfectly protects apples from premature rotting.

Algorithm of actions:

Such processing will help preserve the color, juiciness and taste of apples for four to six months.

Solution of paraffin and stearin in ethyl alcohol

The longest possible storage is ensured by treatment with paraffin or stearin in ethyl alcohol (from eight to ten months).

Algorithm of actions:

Paraffin does not cause allergies, but before eating, apples should be doused with boiling water to get rid of the dense, protective layer.

Calcium chloride and potassium permanganate

Saturating the fruits with a solution of calcium chloride will help increase the shelf life.

Algorithm of actions:

Before storing processed fruits, you must make sure that there are no drops of calcium chloride left on the peel. Otherwise, it is the remainder of the solution that can become a source of development of putrefactive infection.

An alternative to calcium chloride can be a solution of potassium permanganate (simply potassium permanganate).

Algorithm of actions:

After treatment with calcium chloride or potassium permanganate, apples retain their taste, juiciness and peel color for four to six months. Before eating, rinse the fruit thoroughly under running water.

Denefil

Treatment with denefil helps preserve fruits from damage by bacteria, mold and yeast, significantly increasing shelf life.

Algorithm of actions:

Denefil is a product of petroleum refining, carbon slows down the processes of decay. This is a very strong carcinogen that can provoke severe allergic reactions. Accumulating in the body, denefil can cause the development of cancer pathologies.

Treatment with denefil is very difficult to identify (the hydrocarbon is odorless, colorless, and tasteless).

The only thing that might suggest treatment with denefil is the colorful, ideal appearance of apples that lasts for a long time.

Simply washing off denefil from sweet fruits will not work.

Alkaline soap and hot water will help neutralize the negative effects of denefil on the body. Ideally, it is better to peel off the glossy peel with a knife.

What is the best way to treat it at home?

For home processing it is best to use:

Afterwards, the fruits are taken out, laid out on the table to dry, and then packed dry into boxes for further storage.

After processing, apples must be dried. The thinnest film that appears after the potato solution dries on the peel will protect the sweet fruit from spoilage for a long time.

During the process, the fruits must be rotated so that the ultraviolet treatment is uniform. As practice shows, this method helps keep apples fresh throughout the winter.

How to store Antonovka in bags

Recently, storing Antonovka in plastic bags has worked well. You need to put about 5 kg. apples in each bag, and there you need to place a ball of cotton wool moistened with vinegar or alcohol . The bags are tied and several holes are made with a match for gas exchange. After about a month, the bags create an environment that promotes better preservation of the fruit for a long time.

Packaged, stacked fruits are stored in cool rooms such as a cellar. Before storage, it is important to disinfect and dry the room in which the collected fruits will be stored. Also a necessary condition for long-term storage is the absence of temperature changes. The temperature should be around zero. In the first days of storage, it is necessary to ventilate the room, maintaining the temperature. Later this can be done no more than once a month.

If you have the necessary premises and follow the listed rules, the question of how to store Antonovka will not be difficult for you to solve. You can have fresh apples on your table all year round.

Recently, storing Antonovka in plastic bags has worked well. You need to put about 5 kg. apples in each bag, and there you need to place a ball of cotton wool moistened with vinegar or alcohol . The bags are tied and several holes are made with a match for gas exchange. After about a month, the bags create an environment that promotes better preservation of the fruit for a long time.

Unpretentious varieties

For long-term storage, winter varieties that have high storage capacity should be selected. Different varieties respond differently to low temperatures.

Some varieties can withstand prolonged hypothermia (even down to -3°C). At the same time, the harvest is preserved with minor losses. With slow defrosting, such apples do not even lose their taste and other commercial qualities.

These frost-resistant varieties include:

• Pepin Saffron;
• Boyken and some others.

But most, even winter apples, have brown flesh. Such manifestations are typical for the following varieties:

• Parmen Winter Golden;
• Antonovka Ordinary and others.

Resistance to hypothermia during crop storage is associated with the structure of the pulp of the fruit itself and its viscosity.

Tip 1: How to properly store apples in winter at home

An important step in storing apples is choosing the right harvest time. Fruits collected on time are less susceptible to diseases and can be stored longer. Their maturation is determined by certain external signs. Apples that are at the stage of removable ripeness have the most characteristic color for this variety and grow to their maximum size. They also reduce the density of the skin and pulp, and enhance the taste and aroma. The fruits are easily removed from the trees without much effort. If the apples fall off on their own, it means they are overripe and will not last long.

Only clean, undamaged, medium-sized apples that are brightly colored are stored for long-term storage. Larger fruits ripen faster while lying down, and their shelf life does not exceed 1-2 months. Removed fruits should not be placed in the sun. They are carefully placed in containers, such as wooden boxes, and transferred to a cool room. Before this, the storage room, which can be a cold utility room, cellar, attic or basement, is ventilated several days in advance to achieve the optimal temperature. Apples can be stored at temperatures from -1 degrees to +4 degrees and air humidity up to 95%, depending on the variety. Such waterlogging of the room prevents intense evaporation of moisture from the fruit.

Before storing, apples are either kept in an aqueous solution of iodinol, or dipped in a solution of salicylic acid, or wiped with a cloth moistened with glycerin. Also, to protect against rot and mold, the fruits are treated with a composition consisting of crystalline iodine (2.5%), potassium iodide (7%), starch (53%), baking soda (2%) and water (35%). They are dipped in this composition for 1-2 minutes and then dried. After this, a thin, durable film remains on the apples, which is easily washed off before eating. To process the fruits, 100 g of propolis and 500 ml of alcohol are also used. They are dipped into this composition for a few seconds and then dried.

Interesting: How long does diluted Glue for Non-woven Wallpaper last?

To ensure that apples last until next spring, they can be sprinkled with chemical compounds that are the least dangerous to humans. For example, sodium pyrosulfate releases sulfur dioxide, which envelops the fruit and protects it from spoilage.

It is ideal to store apples in small wooden boxes or cardboard boxes. Moreover, the distance on the boxes between the boards should be as small as possible. Apples are sandwiched between each other using various materials. For this, dry shavings of deciduous trees, clean oak leaves, and dry moss are used. More modern materials include cling film and food packaging wrappers. Straw should not be used for laying apples. If the fruits begin to deteriorate, it becomes very moldy and gives them an unpleasant taste. Apples with thin and delicate skin are additionally wrapped in napkins soaked in Vaseline.

Apples can also be stored on racks or shelves in two layers. In this case, matting, dry peat, sawdust or wood leaves are laid under them.

Another way to store apples for a long time is holes dug in a personal plot up to 50 cm deep. Accordingly, depending on climatic conditions, they can be either shallower or deeper. In this case, the apples are laid out in plastic bags and tied tightly with a rope. Next, they are placed at the bottom of the hole and covered with earth. To protect against rodents, bags of fruit are covered with spruce or juniper spruce branches.

It is forbidden to store apples in the same room with vegetables, potatoes and strong-smelling onions and garlic. The storage area is ventilated in the first two to three weeks after planting the crop to remove excess carbon dioxide released by the fruits. During storage, fruits are regularly inspected and rotten specimens are removed.

To use apples for food, they are first transferred to a warmer room and the ambient temperature is gradually increased. This will prevent the fruits from immediately turning brown.

If all conditions are met, apples can last from 3 to 9 months, depending on the variety. Proven varieties for long-term storage are Melba, Antonovka, Autumn Striped, Bogatyr, Pepin, Anis, Orange and others.

Only clean, undamaged, medium-sized apples that are brightly colored are stored for long-term storage. Larger fruits ripen faster while lying down, and their shelf life does not exceed 1-2 months. Removed fruits should not be placed in the sun. They are carefully placed in containers, such as wooden boxes, and transferred to a cool room. Before this, the storage room, which can be a cold utility room, cellar, attic or basement, is ventilated several days in advance to achieve the optimal temperature. Apples can be stored at temperatures from -1 degrees to +4 degrees and air humidity up to 95%, depending on the variety. Such waterlogging of the room prevents intense evaporation of moisture from the fruit.

Tips from experienced gardeners

Gardeners with many years of experience can share tips on how to store apples in the cellar for the winter in order to avoid significant harvest losses.

1. Boxes with apples for storage are placed in a plastic bag and tied with twine on top. This technique helps preserve moisture in the fruits - they remain juicy for a long time. While allowing carbon dioxide to pass through well, polyethylene inhibits oxygen. As a result, the fruits ripen quickly, but do not dry out and are stored longer - about six months.
2. If the humidity level in the room is low, then paper soaked in vegetable oil can be laid between the rows. This measure will prevent the fruit from drying out.

3. You cannot store apples in the cellar next to vegetables, as they harm each other. If there are potatoes, garlic or onions nearby, the apples can absorb the unpleasant smell and starchy taste. And ethylene, which fruits release during storage, accelerates the germination of potatoes and cabbage.
4. Often, many gardeners, before placing apples in the cellar for the winter, treat them with ultraviolet light before storage. The bactericidal lamp is installed from the fruit at a distance of up to one and a half meters and turned on for half an hour. This method of disinfection before storing apples can reduce rotting processes.
5. Some summer residents prefer to treat fruits with molten wax or wipe with glycerin before storing.

6. Sometimes fruits spoil due to being in uncleaned boxes, so it is advisable to steam them to prevent mold from forming.

How to wet Antonovka for the winter at home

Pickled apples are a specific dish, and not every one of us likes it. However, they are very healthy, and they make a good snack with strong alcohol. A couple of decades ago you could easily buy soaked Antonovka in almost every store, but now you can’t find them. But they can be easily and quickly prepared at home.

Unfortunately, not all varieties of apples are suitable for soaking; those with thick skin and juicy, sugary pulp are most often used. That’s why late, autumn varieties of apples are chosen, for example, “Antonovka”. They are distinguished by their sour taste, and, by the way, they are perfect for this winter preparation.

Harvesting and preparation for storage

The first important condition

for long-term storage - apples must be winter varieties with thick skin and a natural waxy coating.

It is winter varieties of apples that can be stored for up to six months. Autumn varieties can be stored for 1-2 months under the right conditions.

Second important condition

for storing apples, maintaining a constant air temperature, without changes. That is, you cannot transfer apples from a cold room to a warm one and vice versa, or the condensation that appears on the fruit will cause spoilage.

When harvesting, try to collect apples with the stem intact. When storing apples, carefully select them, excluding fruits with scratches, cracks, or soft areas on the fruit.

Be careful not to rub off the natural waxy coating

when storing apples in containers, since it is this that protects the apples from damage by fungus, spiers and mold.

Winter apple varieties

It is recommended to remove them from the tree slightly unripe so that they ripen during storage.
Harvesting maturity
of autumn-winter apple varieties occurs from September 20 to October 10, the main period for harvesting.

Attention:

Always store apples separately from other fruits and vegetables.

Classic recipe for soaked Antonovka for the winter

A long-forgotten recipe for making juicy and crispy soaked apples at home.

• 10 kg. apples of the Antonovka variety;
• leaves of black currant and cherry;
• 3 sprigs of tarragon - optional;
• 4.5 liters of purified water;
• 130 gr. rye flour;
• 1-2 tbsp. spoons of mustard seeds;
• 10 tablespoons of coarse table salt;
• 5-7 tbsp. spoons of granulated sugar.

• Before you start preparing the stock, you need to select the apples - they should be small in size, preferably light-colored, with dense pulp and without the slightest damage. They need to be thoroughly washed and dried.

• What utensils should I use for cooking? A suitable size wooden, glass or ceramic container will do. But the preparation is best done in a wooden oak barrel. Our grandmothers in the villages lined a clean container with straw; nowadays you can use currant and cherry leaves.

• Now we place the apples in a container in dense rows, with the stalks facing up, and every 2-3 rows it is necessary to make a layer of straw or fruit leaves.

• To prepare the solution, you need to take 10 liters of purified water, bring it to a boil, add salt and sugar, rye flour. Mix everything well so that the grains of salt and sugar melt and the flour absorbs moisture. There should be no lumps in the marinade.

• Cool the brine and pour into the container prepared with apples so that it barely covers the top layer of fruit. You can put a little pressure on top so that the fruit does not float. Leave the container for 10-12 days, the room temperature should be no less than 20-25 C. The foam that forms on the surface of the workpiece must be removed daily, and if necessary, add a new portion of brine.

• Then the container is transferred to a cool place (balcony or cellar, refrigerator compartment) and the urinating process will continue for another month. After another 10-15 days, the workpiece can be tasted, and it is stored at zero temperature.

Interesting: Dried dates at home

Selection of fruits for storage

During storage, apples in the cellar ripen and become juicy and tasty. Apples for storage should be selected of the same size so that they ripen evenly. Each variety should also have its own box, since they have different shelf life.

After harvesting the apples, you need to put the harvest in a cool place for storage for two weeks. Before putting the fruits into boxes, they must be sorted and the defective ones separated. Selected apples for winter storage must meet the following requirements:

• they must not have a wormhole;
• there must be no dents or damage;
• the presence of the stalk will prevent the appearance of fungus - there is no need to tear it off;
• no need to wipe the fruits and remove wax deposits;
• Apples for storage should be sorted by size.

Important! Large fruits spoil faster, so it is better to select medium-sized fruits for storage.

Soaked Antonovka apples with cabbage

This winter preparation option is perfect as a salad for potato dishes. With the addition of unrefined sunflower seed-flavored oil, a little sugar and pickled onions, you get a great winter snack.

• 3 kg. apples;
• 3.5-4 kg of fresh late cabbage;
• 3-4 tbsp. spoons of granulated sugar;
• 4 tbsp. spoons of coarse table salt;
• 2-3 small carrots;
• currant and cherry leaves.

• Peel the carrots and grate them into thin slices on a special grater (for preparing Korean carrots).

• Chop fresh cabbage as for winter pickling. Mix vegetables with salt and sugar and rub a little with your hands.

• Place fruit tree leaves on the bottom of the jar, arrange apples in one layer and make a cabbage layer.

• Repeat all the bookmarks until you run out of ingredients.

• Cover the food with cabbage leaves on top and leave in a cool room for 2-3 weeks. After this, the workpiece must be kept at zero temperature for a month, and you can taste it.

A long-forgotten recipe for making juicy and crispy soaked apples at home.

How to process apples before storing

There are several methods for properly processing apples before storing them for a long time. However, they may not suit everyone. Not every gardener can decide to take the following actions, however, maybe someone wants to do something similar:

1. Before storing apples, you can grease them with glycerin.
2. Each apple must be dipped separately in an alcohol solution. To do this, you need propolis - one hundred grams and half a liter of alcohol. After this procedure, the apples will need to be dried.
3. The apples will need to be dipped in a solution of two percent calcium chloride for a full minute. It can be purchased at the pharmacy
4. Buy a five percent salicylic acid solution and dip each apple separately.
5. Apples can be immersed in paraffin, which has been melted before. You can choose beeswax. After the apples are dry, put them in boxes with sawdust.
6. To get ahead of rotten fruit diseases, apples will need to be laid out in one layer. Now you need to keep it under an ultraviolet lamp for half an hour, which kills bacteria. The distance should be one and a half meters. Next, turn it over and repeat the same thing, only on the other side.

How to Store Antonovka for the Winter at Home

There are many varieties of apple trees and they all differ in some way from others. One of the most common winter-autumn apple varieties in recent times is Antovnoka vulgaris. This variety was especially common from the mid-20th century to the present day. Although today it is losing its popularity, many gardeners still love and happily grow this variety. This is because his apples have an extremely pleasant aroma and very good presentation, they are simply ideal for sale. Despite its popularity, this variety also has some disadvantages: apple trees bear fruit periodically, the fruits are not stored for long and deteriorate quite quickly if they are not collected in time.

How to properly arrange apples in boxes

In fact, there is no single answer here. Some say that apples need to be laid so that the stalk faces up, while others, on the contrary, it should face down. The most important and uniform rule is that installation should be as neat as possible.

The fruits can be laid in an even row. This is the case when the apples are located on top of each other. Another option you can consider is a checkerboard pattern or a diagonal. The checkerboard method is quite good because you avoid the fruits damaging each other with their stems.

The best option for long-term storage is when the fruits do not touch each other at all. This will be easiest to do with shelving. In boxes you can also try to do this, but in this case, you will need to use some kind of spacers between the fruits.

You can purchase specialized spacers that are made of cardboard and have recesses for apples. But the problem is whether it is possible to purchase such things from us.

Will I need to sprinkle or wrap the apples with something?

You can wrap it and pour it over it. However, this may not always be convenient, practical or necessary. It all depends on the amount of harvest. It could be a couple of hundred fruits, or maybe a couple of dozen.

Antonovka storage rules

The Antonovka vulgaris apple variety has remarkable growth properties, however, the fruits are rather poorly stored, so you need to know well how to store them correctly. In fact, there is nothing complicated in storing these fruits, you just need to follow a few rules, which include:

1. Fruits should be collected with the utmost care and only on dry days to keep the fruits dry. Apples of this variety are quite large and are often subject to mechanical damage during harvesting, so this must be carefully monitored.
2. After harvesting, the fruits must be sorted, taking away all damaged and wormy apples.
3. It is best to store apples of this variety in wooden or cardboard boxes, and it is better to sprinkle the fruits with sand. In the case where there are only a few apples, each fruit can be wrapped in paper and carefully placed in boxes in several layers.
4. Usually Antonovka does not last long (maximum 90 days), but if you maintain an optimal temperature close to zero degrees in the place of storage, they can be stored a little longer. During storage, air humidity should be between 90 and 95%. Such humidity is needed so that the apples do not wilt, since they are large and this is especially dangerous for them.
5. If possible, apples of this variety should be periodically inspected in order to remove rotten fruits, since they will infect healthy ones and then the entire harvest may be lost. These fruits are very large and when they rot, they do not dry out, but become soft and emit an unpleasant odor.

Antonovka vulgaris is certainly one of the best varieties of the last century, but it does not last long and does not last very well, so these fruits need to be carefully monitored during the entire storage process. Despite this, this variety has very high quality indicators and is highly valued among ordinary gardeners who do not want to bother with new varieties. This variety does not require any special care and has very tasty and juicy fruits.

There are many varieties of apple trees and they all differ in some way from others. One of the most common winter-autumn apple varieties in recent times is Antovnoka vulgaris. This variety was especially common from the mid-20th century to the present day. Although today it is losing its popularity, many gardeners still love and happily grow this variety. This is because his apples have an extremely pleasant aroma and very good presentation, they are simply ideal for sale. Despite its popularity, this variety also has some disadvantages: apple trees bear fruit periodically, the fruits are not stored for long and deteriorate quite quickly if they are not collected in time.

Rules for storing apples in the cellar

When deciding how to store apples in the cellar, you need to remember that placing them next to potatoes, onions, carrots and other vegetables is highly not recommended. Fruits from such proximity acquire an unpleasant specific or starchy taste, and vegetables begin to sprout ahead of time.

A peculiarity of this crop is that ethylene is released during its storage, so it is better to keep apples in a separate room. If this is not possible, you should try to maintain the greatest possible distance between apple stocks and other crops. Pears are considered the best companion for keeping apples in the cellar in winter, since they require the same storage conditions.

The more carefully you prepare the room and the fruit before storing it, the longer the apples will last. Periodically, at least once every 10-15 days, the entire crop must be carefully inspected and rotten or damaged specimens must be rejected.

Optimal humidity and storage temperature

The length of the crop's shelf life without loss of consumer and taste characteristics directly depends on the storage conditions.

The following indicators are considered optimal for this culture:

1. The temperature for storing apples should be within -1...+3°C. This indicator may vary depending on the variety of fruit. Early ripening varieties are suitable for higher temperatures, since their skin is delicate and thin.
2. Humidity should be maintained at 85-95%. Their keeping quality greatly depends on the humidity at which apples are stored. If the air is too dry, over time they will lose their juiciness and wrinkle.

Storage containers

The selection of containers for storing the crop is an important component of a competent storage process. It can be made of various materials, but regardless of this, it must be durable and clean. To store apples in cellars and basements for the winter, you need to use containers with holes for ventilation and air access.

Fruits are stored:

• in lattice wooden and plastic boxes, the bottom of which is lined with paper;
• in boxes made of thick cardboard (corners can be reinforced with tape);
• in wicker baskets;
• on racks covered with linen, burlap or paper.

Soaked Antonovka apples in jars

Many modern housewives prepare this delicacy in simple jars, since it is convenient to store them in such containers in apartments. Wetting Antonovka apples is quite easy and simple, you will definitely be able to do it, and the recipe with photos presented below in the article will help.

Interesting: How long can potatoes stay in water?

• apples – 5 kg; • water – 2.5 l; • fine sugar and salt – 1 tbsp each.

1. Wash the fruit. Chop large apples into slices, and leave small ones whole. 2. Transfer them to clean three-liter jars. 3. Prepare the brine. Pour the dry ingredients into a container with water, put it on the fire and boil. 4. Pour the hot marinade into filled glass containers, cover with lids, cool, and place in the refrigerator. 5. After a month, the apples will be salted, and after another two weeks they will be ready.

Advice! For a piquant taste and zest, you can add a few viburnum berries to each jar of fruit.

Soaked Antonovka apples in a bucket

If you don't have a wooden tub, and you don't want to wash and handle jars, then you'll need another container. For example, you can soak Antonovka apples for the winter at home in a bucket; it’s quite easy and simple. The fruits turn out very tasty, aromatic and appetizing!

• salt and fine sugar – 180 g each; • raspberry and currant leaves – 15 pcs.

1. Immediately treat the container with hot water, only first dissolve the soda in the liquid. Then we rinse the bucket again under the tap. 2. Wash the apples and leaves. 3. First put the greens on the bottom of the container, and then the fruits, the stalks should be at the top. 4. We also place leaves between the fruits to create a green layer. 5. Boil water, dissolve sugar and salt in it, pour the brine into a bucket with the contents, cover with a piece of cloth, and set aside in a cool, dark place for 3 weeks. 6. After the specified time, transfer the delicious apples into jars, pour the marinade here, roll up the lids and put in the refrigerator.

Important! The bucket in which fruit is prepared should not be chipped or rusty.

Proper collection of Antonovka is the key to long-term storage

The initial stage before storing Antonovka is harvesting. It is on the correct execution of all necessary actions during this process that depends on how long the apples will remain in a suitable condition.

It is important to collect fruits that are not overripe and when picking, try not to damage the natural waxy covering (it protects the fruit from bacteria and pests).

It’s very good if you can scroll the fruits while preserving the stalks. Otherwise, the resulting “dimple,” although small, is considered damage to the integrity of the apple. The Antonovka harvest, like all fruits that are planned to be stored for a long time, must be harvested in “dry conditions”: when it is sunny and after the dew has subsided. It is better to recycle fruits that have fallen to the ground, and especially fruits with defects, rather than leaving them for the winter; they will soon begin to rot.

Antonovka also needs to be sorted by size and placed in separate packages, since large specimens, releasing a lot of ethylene, contribute to the faster ripening of smaller ones.

Soaked Antonovka apples in a barrel with straw

You can also prepare delicious and appetizing fruits for the winter using a recipe that has been tested for decades. Soaked apples turn out very tender and aromatic.

• rye straw; • apples; • cold water - 10 l; • sugar – 750 g; • rock salt – 250 g; • mustard powder – 2 tbsp.

1. Wash the fruits and dry them. Pour boiling water over the straw, set aside for half an hour, it should swell. Using a spatula, press down the top - this will become sourdough.

2. We take out a barrel (capacity 50 liters). Place a plastic food bag on the bottom, then steamed straw, apples to the middle of the container.

3. Place the ingredients in the same order until they are gone. We take a bucket and make brine. Pour cold water into it, add sugar, salt, mustard powder, mix everything thoroughly using a wooden spatula. The dry ingredients should dissolve.

4. We lower the filled barrel into the cellar (we do this while it is without marinade). Then we pour the brine here, take a plastic bag and tie the edges.

5. Cover the barrel with a lid and wait 1 month. We take out apples and saturate the body with nutrients.

Advice! This recipe allows you to soak the fruit in a bucket.

Chemical treatment of Antonovka before storage

Some modern gardeners increase the shelf life of the apple crop using chemical methods. Using for this: a solution of alcohol with propolis, petroleum jelly, glycerin, wax, etc. They should be carefully rubbed onto the fruit before sending it for storage. But before choosing this method, you must remember that chemical rubbing kills the natural wax coating and increases the risk of damage to the antonovka. In addition, under the influence of chemicals, the taste of fruits may deteriorate and their beneficial qualities may decrease.