Composition and calorie content of apples White filling. Useful properties, alleged harm and contraindications to the use of the product. What dishes can you cook with these fruits?
Harm and contraindications to the use of apples White filling
If we talk about the dangers and contraindications of white filling, then one should take into account the fact that there are no “uncontaminated” apples in supermarkets, they are almost all treated with wax. These are the fruits that should be eaten with caution. We will consider apples White filling our home, from orchards. Despite the presence of nutrients, these fruits should not be consumed:
- For patients with gastrointestinal diseases … Apples can cause complications in patients with ulcers, gastritis with high acidity and colitis.
- People with individual intolerance … There are patients for whom this or that product is contraindicated, based on personal health problems.
Recipes with apples White filling
These fruits are consumed immediately from the apple tree; they are not suitable for long-term storage. Many people give the fruit to heat treatment: they prepare drinks, make jams, use it as a filling when baking pies. This apple variety is more suitable for these dishes, because it requires less sugar to prepare them. It is difficult to dispute the fact that the White filling in the wet form has an extraordinary taste.
Recipes with apples White filling:
- Apple jam White filling … We take the components in a proportion of 1 kg of fruit and 400 g of sugar. First of all, we wash the apples, remove the seeds and chop coarsely. Then we put the components of our dish in layers in the dishes: apples, sugar, etc. for 8 hours to let the juice go. Then we cook for 10 minutes and insist again for 8 hours. We repeat the cooking process two more times. The apple mass has become thicker and has acquired an amber color - the jam is ready, it's time to put it in sterilized jars. Then we wrap in an upside-down position until it cools.
- Jam from their apples White filling … We need 2 kg of fruit and 1.4 kg of sugar. Cut the washed apples without peels and seeds into small cubes. Sprinkle them with sugar and leave to let the juice overnight. In the morning, put the dishes on the fire and cook for 10 minutes, stirring occasionally. We insist for 5 hours and cook again for 10 minutes. Once again, leave to infuse for 5 hours. And then cook until tender and stir constantly while doing so. There is almost no liquid - the jam is ready. Well, then - the usual process of rolling cans.
- Apple jam White filling … Components: 2 kg of fruit, 1 kg of sugar and half a glass of water. First, prepare the apples: rinse, remove seeds and peel. Then we boil the apple peel for 10 minutes in water. After that, in a bowl, combine the sugar with the chopped apples and fill it with the liquid obtained during the cooking of the apple peel. Jam should be cooked for 1, 5 hours. First, cook the apples until tender, and then boil them. When the amount of jam has decreased by half, you can put the jam in jars, cork and "warm" until it cools.
- Apple compote White filling … We will prepare a drink from 5 kg of fruits, 1 kg of sugar and 1.5-2 liters of water. First, we wash the apples, free them from the seeds and cut them into large pieces. Then we put the fruits in jars, add the required amount of sugar and pour in boiled water. We insist for 15 minutes, drain the liquid, bring to a boil and fill the apples with this syrup again. Then we cork and wrap up until morning. Then to the cellar for preservation.
- Apple puree White filling … We wash with 1 kg of fruit, remove the seeds and peel, cut into pieces. Put in a saucepan, pour 2 cups of water and cook until tender. The pieces have become soft, so now is the time to work with the hand blender or crush! Using these "mechanisms" we turn the apple mass into gruel, add 1 glass of sugar, bring to a boil and cook for another 5 minutes with 1 can of condensed milk. We put it in sterilized jars and sterilize for 10-15 minutes (depending on the capacity of the dishes). We roll it up, wrap it in something warm, and let the mashed potatoes cool down.
- Blanks from white cake filling … To get 1 liter of preservation, take 1 kg of fruit and 200 g of sugar. Cut the washed and pitted apples into slices or slices and add sugar. We leave to let the juice go overnight. In the morning, bring the apple mass to a boil and put in jars. And then the usual closing of containers with conservation.
- Apple pie White filling and vanilla … To prepare this dish, you should take hard fruits. Ingredients: eggs - 4 pieces, sugar - 2/3 cup, soft butter - 125 g, flour - 1 cup. We can't do without 1 teaspoon of baking powder, half a teaspoon of vanilla and the same amount of ground nutmeg, lemon juice and, of course, 3 apples. First of all, grind the butter with sugar, and then add one egg to the mass, while beating them. Then put vanilla, flour, baking powder into the dough. And now we cut the pitted, washed apples into slices. We will have a pie of three layers: fruit, dough, sprinkled with lemon juice, and so we repeat three times. Oven temperature - 180 degrees, baking time - 30-40 minutes.
- Cupcake with apples White filling … We prepare the dough from the following products: flour - 2.5 cups, starch - 0.5 cups, margarine - 200 g (you can take any fat), sugar - 1 cup, soda - 1/4 teaspoon, cookie powder - 1 teaspoon spoon. In addition, put an egg, 1 glass of kefir, 1 teaspoon of vanilla sugar in the dough. We take the number of apples for the filling to taste. We wash, remove the seeds, cut into wedges and sprinkle with 3 tablespoons of sugar. The juice that the fruit will let in must be drained. We kneaded the dough, rolled it out, put it in a muffin dish, sprinkled with a pinch of semolina or grated roll. Then they laid out the filling - and in the oven heated to 180 degrees. We bake for 40 minutes.
- Pickled apples White filling … We need fruits in the amount of 2 buckets and currant and cherry leaves. Prepare the filling from 10 liters of boiled water, 150 g of salt, 250-300 g of sugar and 50 g of malt or rye flour. We wash apples and leaves. We spread them in layers: currant and cherry leaves, apples upside down, and so on to the very top. Pour in the fill. Cooking oppression - and in the cold for 3 weeks. In a warm place, apples will not last so long, but they will be ready earlier than in a cool one.
- Fortified apple wine White filling … For its preparation, take 6 kg of apples, 200 g of raisins, 150 ml of vodka and 2, 2 kg of granulated sugar. The first step is to make mashed potatoes from the fruits. Then we steam and cut the raisins. Then we mix the apple mass with sugar (2 kg) and raisins, pour into a bottle and close with a lid for making wine or make a water seal. Leave it for 3 weeks, filter the wort and add 0.2 kg of sugar. Pour into another bottle and now close tightly. After 10 days, add alcohol, shake and bottle. The strength of the wine will be 13-14 degrees.
- Applesauce for poultry … For this recipe, not only the fruits of the White filling are suitable, but also any sweet and sour apples. Ingredients: 2 fruits, 1 red tomato, 2 cm fresh red chili, 1/8 teaspoon salt, 1/3 cup water, and 1/2 teaspoon ground coriander. Rinse the sauce products first, remove the seeds and cut into slices. Peel apples and tomatoes. Then put them in an enamel pot, pour in water and salt. Add coriander. We boil for 5-7 minutes. We make mashed potatoes from the mass using a blender.
- Diet baked apple White filling … We need 1 apple, 1 teaspoon of honey and cinnamon to taste. First, rinse the fruit, then cut out the core and fill it with honey and cinnamon. We put it in the microwave for 3 minutes.
- Spice drink … Components: apples - 1 kg, sugar - 180 g (you can take 90 g of sugar and 90 g of honey), water - 2 liters, juice of 1 lemon, 3 cloves, 1 cinnamon stick, lemon peel. We wash the fruits, peel the peel (it will still come in handy for us), cut into four. Sprinkle apple slices with lemon juice and leave aside. Pour 1.5 liters of water into the apple peel with sugar and boil for 7 minutes. We wipe everything through a sieve. Put chopped apples, lemon zest and spices into this syrup and add the remaining water. Bring to a boil. The drink is ready! It can be drunk both chilled and hot.
- Fish salad with apples … Take 2 apples White filling, a bunch of lettuce, 250 g of smoked trout or salmon, 1/2 salad onion, salt and pepper to taste. We will fill the salad with the juice of 1 lemon, 1 teaspoon of mustard seeds. First, we wash all the products, and remove the seeds from the apples. Then we cut the fruit, fish and onion into thin slices, and tear the salad with our hands. Put the ingredients on a dish and fill with the dressing.
Interesting facts about apples White filling
This apple variety is included in the state register in most regions of Russia. It has a long history, but the opinion about the country where the White filling comes from was divided into two points of view. Some scientists believe that the variety originated in the Baltic countries, and only then spread throughout Europe. Others argue that these are Old Russian apples.
This variety is used as an initial form in apple breeding. 20 new varieties have been created from the white filling.
Trees of the White filling grow low, about 4-5 m tall. If you look closely at their branches, they resemble a pyramid, which over time acquires a slightly rounded shape. But by the peculiarities of the bark, you can accurately determine that this is a tree of this particular variety.
The first fruits appear 5-6 years after the seedling is planted. A young tree can harvest approximately 200 kg of fruit. They ripen in early August. It is better to pluck them than to collect them from the ground.
The fruits are very tender and difficult to transport. When shaken, they break, the impact sites turn brown, and rotting begins. Overripe apples have a tasteless cotton flesh. Plucked fruits can be stored for 3 weeks. Then they lose their beneficial properties and taste.
Watch a video about white filling:
So, apples are a tremendous gift of nature, which is impossible not to appreciate. They benefit our health. They can be consumed both fresh and thermally processed. Apples White filling are the most suitable for jam and preservation. But with harvesting raw or fresh for the winter, nothing will work, because these fruits are not stored for a long time.
