Apples White filling has long been known to gardeners. The variety became popular due to its early ripening and winter hardiness, but its fruits are not stored for long and do not tolerate transportation. Most of the crop is immediately processed. The recipes below will help you prepare tasty and healthy workpieces.
Selection and preparation of ingredients
Apples of this variety are small in size, so they can be preserved whole. To do this, choose ripe, freshly picked fruits, without any signs of rot and damage by pests.
If there is a scavenger collected under the tree, it is carefully sorted, cut and cleaned of damaged parts. Such pieces can be used for juice, jam or jam.
In the apple blanks, you can add various spices (cinnamon, cloves, star anise, etc.), as well as citrus zest. For complementary color and flavor, berries are often included in the recipe.
Did you know? The apple does not sink in water, because it is quarter filled with air.
The best recipes for preparations
White filling is excellent for making juice as well as for jam. Jam or jam is perfect for filling pies, and apple juice or compote can be used as the basis for various soft drinks.
Compote
3 L 1 hour
Energy value per 100 g:
Wash and dry the bottle. The washed and peeled fruit stems are put in a bottle, filling it in 2/3.
Add raspberries and gooseberries.
Pour boiling water to the top, cover with a sterilized lid and leave for half an hour.
Pour the liquid from the bottle into the pan, add sugar, bring to a boil. Pour the boiling syrup into the bottle and roll it up. Leave to cool overnight, turning upside down.
Wash and dry the bottle. The washed and peeled fruit stems are put in a bottle, filling it in 2/3.
Add raspberries and gooseberries.
Pour boiling water to the top, cover with a sterilized lid and leave for half an hour.
Pour the liquid from the bottle into the pan, add sugar, bring to a boil. Pour the boiling syrup into the bottle and roll it up. Leave to cool overnight, turning upside down.Video recipe
Jam
2 L 1 hour
Energy value per 100 g:
Cut clean apples into quarters and remove the middle, then cut into small pieces.
Grind fruit with a blender by adding water.
Bring applesauce to a boil over low heat with constant stirring. Cook for 15–20 minutes, adding sugar and spices (optional).
Put the jam in sterilized jars and roll up. Turn workpieces upside down and allow to cool.
Cut clean apples into quarters and remove the middle, then cut into small pieces.
Grind fruit with a blender by adding water.
Bring applesauce to a boil over low heat with constant stirring. Cook for 15–20 minutes, adding sugar and spices (optional).
Put the jam in sterilized jars and roll up. Turn workpieces upside down and allow to cool.Video recipe
Did you know? According to statistics, every second fruit tree on Earth is an apple tree.
Jam
2 L 1 hour
Energy value per 100 g:
- Peel the apples and cut into small pieces. You can pre-cut from the fruit and peel.
- Bring the water to a boil in a pan and dissolve sugar in it.
- In fruit syrup, put slices of fruit and cook, stirring until softened and thickened.
- Arrange the finished jam on sterilized jars and roll up.
Marmalade
400-500 g11 hours
Energy value per 100 g:
- Cut the peel and the core from the fruit, put the peeled fruits in a saucepan and pour water. Bring the mixture to a boil and drain the liquid through a sieve into another pan.
- Pour finely chopped apples into the broth and cook over low heat until completely softened.
- Mash the apple mass with a crush or beat with a blender.
- Add sugar to the applesauce and simmer over low heat, stirring constantly, for 20 minutes.
- Distribute the marmalade in the molds, cool and put in a cold place for 10 hours to harden.
Important! To marmalade was not very sweet, you can add to the mass of 1 tsp. lemon juice.
Jam
2–2.5 liters 2-3 days
Energy value per 100 g:
- Cut the apples into slices in a saucepan, cover with sugar and leave for 10 hours.
- Add to the fruit 3 tbsp. water and cinnamon, cook 5-10 minutes after boiling. Remove from heat, cool and leave under cover for 10 hours.
- Repeat the 5-10 minute cooking 3 more times, keeping the interval between them for 10 hours.
- After the last cooking, spread the jam hot on sterilized jars and tighten.
Juice
1.5 L 1 hour
Energy value per 100 g:
- Wash and sterilize the jar and lid thoroughly.
- Wash apples, cut into 4 parts and remove the middle. Squeeze juice on a juicer.
- Strain the juice through cheesecloth into a saucepan.
- Heat the juice to + 75 ... + 80 ° C and filter hot through a thick white cotton.
- Bring the juice to a boil and cook for 3-4 minutes.
- Pour juice immediately into a jar and roll up.
Apple puree for baby
1 kg1.5 hours
Energy value per 100 g:
- Peel the apples and peel, cut into small pieces.
- Fold the fruits in a large saucepan with a thick bottom and simmer under the lid over low heat until softened.
- Grind the mass in a blender until smooth and smooth again and bring to a boil, stirring.
- Put the mashed potatoes in small sterilized jars and roll up.
- Leave blanks to cool slowly in an inverted form.
Important! When preparing mashed potatoes for baby food, take small-sized jars to use their contents for 2–3 times.
Features of storage of blanks
Cooked apple blanks should be stored in a cool place, protecting jars from direct sunlight. You can put the containers in the refrigerator. The average shelf life of such conservation is up to 2 years.
Delicious and healthy blanks from apples of the White filling variety for the winter can be done in any kitchen. Detailed recipes and videos will help to cope with the preparation, even for novice housewives.
