White filling compote for the winter: 5 simple step-by-step recipes

Apple - perhaps the most affordable fruit used in the preparation of various dishes. The fruits are preserved in the form of jams, preserves or drinks. A popular preparation for the winter is a compote of white filling apples. This variety is loved by many for its juiciness and delicate taste. Consider the features of preparing compote for the winter from these apples.

Features of making apple compote White filling

Fragrant apples White filling have a sweet and sour taste, contain a lot of vitamins and microelements. The fruits are tender and break quickly during transportation or packaging.

Cooking secrets:

1. Fruits for preservation should be plucked from the branches, not picked from the ground.
2. When using a scavenger, completely cut out rotted areas.
3. Remove stems and core before cooking.
4. Pour compote into washed and high temperature containers.
5. Soak fruit in lemon juice to avoid darkening of slices.

How to prepare the main ingredients?

White filling is a summer variety of apples. Ripening period - late July - early August.

For the preparation of compotes, ripe fruits are taken without visible damage and signs of decay.

The variety is quite juicy. It is necessary to collect when the apples acquire the color of "ivory". Do not use overripe fruits. Their pulp loses its elasticity, becomes loose, juiciness disappears.

Rules for preparing fruits:

• wash thoroughly;
• remove twigs, leaves, seed chambers;
• cut into slices if needed;
• soak for 30 minutes in lemon juice.

It is allowed to take slightly greenish apples for harvesting compote - they will turn out to be more elastic and will not lose their shape.

To change or enhance the taste, citrus fruits, herbs, spices are put in drinks.

Regulations for preparing containers

Long-term preservation of the quality of products is ensured by proper preparation of containers.

For preservation of compotes, glass jars are used, transparent or with a green tint, with a volume of 1, 2, 3 liters. Before filling, the container is washed with soda and rinsed several times under warm running water. If the workpiece containers are used for the first time, it is recommended to hold them for 10-15 minutes in hot water.

Sterilization helps to eliminate the development of mold, fermentation and bacteria in conservation. There are several ways to process cans.

Sterilization options:

• in the oven;
• in the microwave oven;
• in a pot of boiling water;
• above the teapot;
• in a double boiler or slow cooker;
• in the dishwasher.

Before seaming, check cans for cracks and chips.

Lids use metal with rubber bands or with the possibility of twisting. They are also subjected to heat treatment - they are kept in a pot of boiling water for 7-10 minutes.

Cooking recipes

There are many different recipes for making apple compotes. The fruits can be preserved whole, crushed or mixed with other fruits and spices.

Compote of whole apples

It's easy to make whole apple compote. Use medium-sized fruits, wash them, remove the core if necessary.

Ingredients:

1. Apples White filling - 1 kg.
2. Sugar - 200-250g
3. Water.

The sterilized jar is filled with whole apples, sprinkled with sugar. A container with fruit is partially filled with water brought to a boil. Fully fill the jar after 10 minutes. The container is rolled up and installed on the lid upside down. A day later, the drink is transferred to the cellar.

From cut apples without sterilization

For preparations use products, as in the previous recipe. Apples are taken, slightly crushed or fallen from a branch, cut into four parts, seed chambers are cut out. The crushed fruits are laid out in a container, poured with boiling water, let the juice flow for 10 minutes.Drain water into a saucepan, add sugar. The syrup is boiled and the fruits are poured again.

Jars are tightly closed and put under a blanket to cool. Even without sterilization, such a blank will last a year.

With oranges

Orange, added during the preparation of compote, will give the drink a slightly spicy taste and a unique citrus aroma.

Ingredients:

1. Apples - 1 kg.
2. Oranges - 500g
3. Sugar - 200g
4. Water.

Crushed fruits are distributed among jars. The containers are filled with boiling water, drained after 15 minutes. The procedure is repeated twice. Pour sugar into the drained liquid and boil the syrup. Fill jars and close tightly with lids. After cooling, they clean it in the cellar.

With cherries

Compote with cherries is slightly sour in taste. The berries color the syrup a nice red.

Ingredients:

1. Apples - 1 kg.
2. Cherry - 0.5 kg.
3. Sugar - 100-150 g.
4. Water.

Prepared containers are covered with cherries. The next layer is chopped apples. Boiling water is poured into jars and incubated for 10 minutes. Drain the liquid, add granulated sugar and boil the syrup. The finished liquid is re-filled into containers and hermetically sealed with lids. Allow the drink to cool for a day and put it in a dark, cool place.

With spices and wine

Compote with spices and wine has a special taste. It is recommended to consume it slightly warm.

Ingredients:

1. White filling - 1 kg.
2. Sugar sand - 200g
3. Wine - 100 ml.
4. Cinnamon.
5. Carnation - 5 buds.
6. Lemon peel.

Apple slices are boiled for 10 minutes, pulled out and laid out in jars. Sugar, spices, wine and chopped lemon zest are added to the liquid. Boil the syrup for 5 minutes and pour into jars. The containers are sealed with lids, allowed to cool for a day.

How to properly store blanks?

There is no need to create certain conditions for storing compotes. Preservation does not deteriorate even at positive temperatures. However, there are some rules to keep in mind.

Tips:

• Storage temperature should not rise above 25 or fall below 5 degrees Celsius;
• tanks should not be exposed to direct sunlight;
• don't put the preservation near heat sources - the fermentation process may begin;
• don't keep the seam in the fridge.

Compote has a shelf life of 2 years. Drinks made from apples and other fruits with seeds should be consumed within a year. Keep the uncorked jar in the refrigerator for no more than a week.

Recommended