Canned Whole Apples for Winter (White Transparent)

Cooking method

1. Step 1:

   

   To make White Transparent apples for winter, get small apples that will fit whole into the jar. You'll also need granulated sugar and some water—the amount depends on how much room the apples leave in the jar.

2. Step 2:

   

   The amounts are given for a 3-liter jar. Wash the jar well with baking soda and a stiff brush, then scald it with boiling water, neck and all. Rinse the apples thoroughly and remove the stems and any leaves. Discard any apples that are clearly spoiled or wormy—any that show signs of critters having been inside should be tossed, too. Pack the chosen apples into the sterile jar.

3. Step 3:

   

   Boil about 2.5 liters of clean water—you may need a little more or less. Sterilize the metal lid for sealing. Pour the boiling water into the jar very gradually, in stages. Don't add it all at once, or the jar is likely to crack. As the apples and the glass warm up gradually, the temperature difference stays small and the risk of the jar breaking is minimal.

4. Step 4:

   

   Once the jar is filled, cover it with the prepared lid and let it stand for 10–15 minutes. The apples will warm through and change color slightly. Using a special perforated plastic lid, carefully pour the water back into a pot, add the sugar, stir, cover, and bring to a boil.

5. Step 5:

   

   Pour the boiling syrup back over the apples and immediately seal with the sterile lid. Turn the jar of hot compote upside down and wrap it in a warm blanket to extend the sterilizing. Once the compote has cooled completely, you can store it in a cellar or pantry—it also keeps perfectly well at room temperature in an apartment.