Recipes blanks of apples "White filling" for the winter

"White filling" is the most fragrant and extremely tasty apple variety, which contains a large amount of vitamin C.In winter, it is impossible to find these apples, however, there is a way out - to make fruit preparations in advance, so that during the cold season you can please yourself and your loved ones with a healthy yummy.

Apples are a wonderful gift of nature, which provides many benefits to the human body. From this variety, you can prepare a lot of delicious foods for the winter. Below are the most interesting and impressive options.

For cooking you will need:

• "White filling" - 2 kg;
• sugar - 1 kg;
• water - half a cup.

To begin with, the fruit must be thoroughly washed, peeled and cut from the core. Peeled skin is not thrown away - it is still needed. Then the apples are cut into medium sized pieces. After they are laid out in a bowl and covered with sugar. All this is gently mixed and insisted no more than 30 minutes.

Now you can go to clean up. They need to shift to the bowl and pour water. Then put on a small fire and cook for about ten minutes. Put the resulting gruel to cool. Candied fruits should be cooked for 30-40 minutes over medium heat until softened. During the cooking process add boiled peel to apples. As soon as 40 minutes have passed, the mixture should be thoroughly mixed, reduce the gas and start boiling. This process will take about an hour.

After the apple composition will double its original volume, it should be checked for readiness. To do this, drop a slurry to drip on a plate, slightly cool and tilt. If it does not spread, then the jam is completely ready. The dessert is laid out in advance sterilized and dried cans and tightly closed with lids.

This recipe is very similar to the previous one, however, its result implies a delicious and pleasant home-made apple marmalade. Due to the high content of sugar and pectin in its composition, “White filling” is perfectly suited for this delicacy.

Ingredients you need:

• "White filling" (ripe) - 200 grams;
• water - half a liter;
• sugar - 500 grams (if the fruit is not very sweet, then the amount of sugar can be increased).

Thoroughly wash the fruits with running water, peel and viscera. All cleaning put in a separate bowl, pour water and send cooked over moderate heat. As soon as the composition begins to boil, remove it from the stove and strain. In the resulting slurry pour the "White filling", pre-cut into small cubes. Again, put the mass is cooked until the fruit is completely softened.

Then the mixture should be thoroughly whipped with a blender or crushed by hand so that the apple sauce is obtained. To make the structure completely crushed, the gruel can be ground with a sieve. In the resulting puree pour sugar and place the mixture on the stove. With thorough stirring, the mass is boiled for about twenty minutes over medium heat. At the end of cooking, the jelly composition should be poured into molds and placed in a refrigerator for 10 hours for complete solidification.

For making classic apple jam for the winter you will need:

• "White filling" - one kg;
• sugar - 400 grams.

First you need to prepare well the main component of the jam - apples. They are thoroughly washed, cleaned of viscera and cut into fairly large slices. Fruits are placed in a deep cooking bowl, powdered with sugar and left to stand for ten hours. After that, the apples in sugar are placed on the stove and boiled over high heat until boiling. As soon as the mixture boils, you need to turn down the heat and cook the sweetness for another ten minutes.Then remove it from the stove and allow to cool.

Such maneuvers with the apple mass need to be done two more times (boiling and cooling). Due to this, the composition will become thicker and darker, acquiring beautiful amber shades. After the mixture boils the last time, it should be decomposed into banks, close and in an inverted state to wait for complete cooling.

Another excellent way to preserve healthy properties and enjoy in winter the delicious taste of the fruits of “White filling” is the preparation of the most delicious and healthy compote. At the same time, the apples themselves will be conserved entirely, due to which during the winter you can enjoy both a delicious drink and the fruits themselves.

For a compote of whole apples you will need:

• "White filling" - a kilogram;
• sugar - 250 grams;
• water - two liters.

First, sterilize a three-liter can. Then apples are selected in perfect condition - medium-sized and unbeaten. Fruits are thoroughly washed under clean water, the cuttings and the core are removed. Fruits are placed in a glass container and filled with a glass of sugar. At this time you need to boil water and pour it half a jar of apples. After 10-15 minutes, boil some more water and pour boiling water into the jar right up to the edges.

Capacity well cork cover, turn over, wrap a blanket and leave the drink to cool. After removing it for storage in a dark cool place.

For compote with spices and wine you will need:

• “White filling” (medium size) - one kg;
• granulated sugar - 250 grams;
• dry white wine - one hundred ml;
• water - one liter;
• cinnamon stick;
• lemon peel;
• carnation - five pieces.

First of all, apples should be washed well and let them dry completely. Then boil water, pour sugar into it and boil for about five minutes. It will be syrup. Then throw fruit there and cook for fifteen minutes, then pull them out and distribute them into sterilized cans. The syrup should be drained and add to it all the remaining spices. Boil the resulting composition of not more than five minutes and pour into containers with fruit. Banks to properly clog and turn the bottoms up. In this position, let them cool. Fragrant apple compote ready!

For compote of white filling and cherries should take:

• "White filling" - 500 grams;
• Cherry - 250 grams;
• water - two liters;
• sugar - one hundred grams.

Cherry should be thoroughly rinsed (without removing the bone) and placed in a pre-sterilized three-liter jar. Wash apples, finely chop and send to the berries. Pour boiling water over the fruit and leave to infuse for half an hour. Drain the water in a saucepan, pour sugar into it and cook until the sugar grains are completely melted. Pour the hot syrup into a jar of fruit and close the lid tightly. Capacity to turn and zakutat rug. Leave in this position for a day, after which you can safely remove the finished drink for storage.

For receiving delightful and valid tasty compote from "White filling" for the winter It is worth resorting to little tricks.

• The best choice would be ripe fruit. Such apples can be preserved as a whole, which makes it possible later to enjoy both the taste of the compote itself and the fruit.
• If the drink is made from whole apples, the stalks must be removed.
• If in the future fruit from compote will be used as a dessert, then the core with seeds should be cut.
• If the compote is intended for long-term storage, then the banks into which it is bottled must be sterilized and sealed. Only in this case, the drink will be able to defend the whole year.
• To give the compote a different color, taste or flavor, it will be enough to add berries, fruits, spices and the like to it. This is not prohibited.
• Before cooking, the fruit should be carefully selected. If there is damage on the apple, then the damaged part should be cut, and the fruit itself will be better preserved in slices.

After reviewing the above simple recipes for canning white filling, even in winter, when there is a lack of vitamins in the human body, you can easily fill it with really delicious delicacies from apples.

How to make wine from apples, see the next video.