TOP 5 simple recipes for making compote from White filling for the winter

The apple is 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 the White filling apple compote. 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. For conservation, pluck the fruits from the branches, not pick them from the ground.
2. When using a volunteer, completely cut out the rotten areas.
3. Remove stems and cores before cooking.
4. Pour the compote into washed and heat treated containers.
5. To avoid darkening of the slices, soak the fruit in lemon juice.

How do you 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. You need to pick it when the apples become ivory. You should not use overripe fruits in the preparation. Their flesh loses its elasticity, becomes loose, juiciness disappears.

Fruit preparation rules:

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

It is allowed to take slightly greenish apples for preparing 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 added to drinks.

Container preparation rules

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

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

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

Sterilization options:

• in the oven;
• in a microwave oven;
• in a saucepan of boiling water;
• over the kettle;
• in a double boiler or multicooker;
• in the dishwasher.

Before seaming, it is necessary to check the cans for cracks and chips.

Covers are used metal with elastic bands or with the possibility of twisting. They are also heat treated - kept in a saucepan of boiling water for 7-10 minutes.

Cooking recipes

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

Whole apple compote

Making a whole apple compote is not difficult. Use medium-sized fruits, wash them, remove the core if necessary.

Ingredients:

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

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

From cut apples without sterilization

For blanks, products are used as in the previous recipe. They take apples, slightly crumpled or fallen from a branch, cut into four parts, cut out the seed chambers. Shredded fruits are placed in a container, poured with boiling water, allowed to let the juice run for 10 minutes. Pour water into a saucepan, add sugar. Boil the syrup and refill it with fruit.

The jars are tightly closed and put under a blanket to cool. Even without sterilization, such a blank will stand for a year.

With oranges

The orange added during the compote process will give the drink a slightly spicy taste and a unique citrus aroma.

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Ingredients:

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

The chopped fruits are distributed among the jars. The containers are filled with boiling water, drained after 15 minutes. The procedure is repeated twice. Sugar is added to the drained liquid and syrup is boiled. Jars are filled and sealed with lids. After cooling, they are removed to the cellar.

With cherry

Cherry compote turns out to be a little sour in taste. The berries color the syrup with a pleasant red color.

Ingredients:

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

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

With spices and wine

Compote with spices and wine has a special taste. It is recommended to use it slightly warmed up.

Ingredients:

1. White filling - 1 kg.
2. Granulated sugar - 200 g.
3. Wine - 100 ml.
4. Cinnamon.
5. Cloves - 5 buds.
6. Lemon zest.

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

How to store workpieces correctly?

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

Tips:

• storage temperature should not rise above 25 or fall below 5 degrees Celsius;
• containers should not be exposed to direct sunlight;
• do not put preservation near heat sources - the fermentation process may begin;
• do not keep seaming in the refrigerator.

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