Canned applesauce for kids. Apple puree for the winter - simple homemade apple puree recipes

24.11.2021

Fruit preparations are a good help in winter cooking. Applesauce is loved by both adults and children. It is both an independent dish and a good addition to cereals, an addition to pies, a base for dessert.

Preparing apples for puree

For conservation, it is recommended to choose late-ripening apple varieties. If the mashed potatoes are given to the baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before boiling the puree, all cooked apples are washed and carefully sorted to remove any damage. Then they are peeled, the testes and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pot of water. To prevent the apples from darkening, the water is acidified with lemon.

The best apple puree recipes for the winter, just like in childhood

Making mashed potatoes is not difficult; a novice hostess will also cope with this procedure. Don't limit yourself to one simple recipe - apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, taking the ones below as an example.

Apples -2 kg
sugar -1 glass (optional)

The water should cover the apples by no more than 3 cm.The algorithm for making mashed potatoes is as follows:

put the pan on low heat and boil for 15 minutes;
the softened apples are removed and rubbed through a fine mesh sieve;
the puree with the juice released from it is again put on the stove and brought to a boil;
immediately packed in hot dry jars and sealed.

Cooled upside down by covering the container with mashed potatoes with a thick blanket. If you want to get a sweet mass, then sugar is added to it - a glass of product for 2 kg of apples. Then the mashed potatoes are not removed from the stove at the time of boiling, but they are allowed to boil for another 15 minutes.

Puree according to this recipe fully justifies its name - it turns out to be so tender and airy. The apples are cooked in the usual way and placed in a heavy-bottomed saucepan with a little vanilla. The next steps are as follows:

apples are poured with water - 2 glasses per 5 kg of fruit;
covered with sugar (1/2 - 1 glass); the amount depends on the acidity of the fruit;
stew with constant stirring until the apples soften;
beat with a mixer or blender;
pour in condensed milk (the whole jar);
simmer slowly for 5-10 minutes, until the mass becomes homogeneous.

Packaged, sealed and cooled in a traditional way. You can't pull off a single child by the ears of such a dish.

Without sterilization

You can make mashed potatoes without sterilization, but only in small quantities. Even if the prepared apples will not be boiled, they will still have to be blanched. And it is best to do this in a water bath.

For this recipe, you should not chop the fruits - just divide them into halves and sprinkle with lemon juice. Steaming fruits for a long time is not recommended - 2-3 minutes is enough to make them soft. The less apples are heat-treated, the more nutrients will be retained in them.

Next, the fruits are whipped with a blender into a fluffy mass and rubbed through a sieve. Sugar is added to the finished puree to taste (or you may not add), a little cinnamon or vanilla. This preparation goes well with mashed potatoes from other fruits.

For children without sugar

Various mashed potatoes are introduced to infants as complementary foods, which can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

prepared apples (1.5 kg) are cut into quarters;
boil for 15 minutes in water (450 ml);
put the apple mass in a blender bowl, add juice from one lemon and beat;
packaged in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with a carrot for a great first meal. When giving mashed potatoes to a baby, it is recommended at first to dilute the mass with breast milk, so that the child's body is easier to readjust to new food.

Banana puree

And this puree is not canned, but is used freshly prepared as a nutritious dish for babies:

1 apple is boiled for 5 minutes and then mashed;
separately mashed the peeled banana;
after mixing the ingredients, beat with a blender.

Before giving the baby apple-banana puree, it is bred with 1 tbsp. breast milk or formula.

In a multicooker

Multicooker has already firmly established itself in the kitchens of many housewives - the dishes cooked in them are considered more useful. So the mashed potatoes harvested for the winter using this unit retains their properties as much as possible.

prepared and finely chopped apples (1.5 kg) are placed in the multicooker bowl;
pour in a glass of water and turn on the "Quenching" program for 1 hour;
transferring the apples to another container, allow to cool, and then grind through a sieve;
mashed potatoes are mixed with a glass of sugar and returned to the multicooker;
once again kept in the extinguishing mode, but only for 10 minutes.

Puree packaged in cans can be safely stored at room temperature.

This dish turns out to be interesting in color and very appetizing. The combination of the two fruits makes the taste unusual and the puree healthy. For its preparation, take 1 kg of apples and pumpkin, a glass of sugar and 5 g of orange peel.

the ingredients, cut into small cubes, are steamed until soft;
then beat the mass with a blender and put it in a saucepan;
adding zest and sugar, boil for 10 minutes;
packaged in cans, sterilized for 20 minutes.

You can do without sterilization if you make mashed potatoes in a slow cooker.

Wine puree

This is a rather original recipe for preserving apple mass - it contains red wine.

1 kg of peeled and chopped apples are covered with granulated sugar (0.7 kg);
sprinkle with red wine (2 tablespoons) and let it brew until the fruits are covered with their own juice;
boil over low heat until the apples are mashed;
after cooling the mass, it is whipped with a blender and then packed into jars, after which it is sterilized.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so don't dwell on the recipes above. You can try these combinations of ingredients in one puree:

3.5 kg of apples and 1 kg of pitted prunes;
apples (1 kg), boiled in cream (0.5 cups);
mix apple puree (700 g) and cherry (150 g);
carrot, apricot and apple puree are perfectly combined in one mass;
the combination of strawberries and plums with apples gives an unusual taste;
quince will give an unusual aroma to apples and pears.

Each option can be prepared in any of the ways described - in a saucepan or multicooker. To add sugar or not, and in what quantity, each housewife decides for herself. The varieties of apples are usually taken into account here - if they are sour, then sugar will come in handy.

Having made a tasty preparation for the winter, the hostess can pamper her relatives with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

Apple mass (600 g) in combination with plum puree (200 g), cooked without sugar, makes a good seasoning, reminiscent of Tkemali in taste.

combining both masses, pour in a glass of sugar and put on fire;
mashed potatoes are boiled down to 1/5 of the original volume (over low heat and with constant stirring);
sift 1 g of cinnamon, 0.5 g of ginger and cloves each.

Spices are added to the boiled mass, mixed well and immediately packed into jars.

Spicy sauce

This recipe will make it possible to prepare an excellent addition to salads, appetizers and side dishes.

canned apple puree put in a saucepan and bring to a boil;
add a little butter, a few grains of cloves and a sliver of grated ginger;
Mix well, remove from heat, cool slightly and beat with a blender.

Served to the table chilled, laid out in a gravy boat.

Spiced puree

Applesauce is a great savory snack. To do this, dilute the same amount of vinegar in a quarter of a glass of heated water (it is better to take apple cider vinegar) and let it brew for an hour and a half.

Then the liquid is heated again and 2 tbsp is poured over it. mustard powder. This mass is mixed with canned apple puree and insisted in the refrigerator. The resulting sauce will be an excellent addition to meat dishes, but you can spread it on bread by making spicy sandwiches.

To prepare this dessert, you will need 1 kg of ready-made applesauce, 3 eggs and 50 g of powdered sugar. If the canning was prepared without sugar, then it is necessary to take it as well (0.5 kg).

mashed potatoes are laid out in an enamel basin and, if necessary, sugar is added;
beat with a blender for 15 minutes;
introduce separately driven proteins and mix again.

Beat the mass until it brightens. The degree of readiness is checked on a saucer - a drop of mashed potatoes should not spread. Next comes the drying in the oven in low forms, covered with parchment. For 12 hours, the temperature is maintained no more than 70 ° C.

The readiness of the marshmallow (like the pies) is determined using a match (or a wooden toothpick). If it remains clean after removing from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Mousse jelly

For this surprisingly delicate dessert, it is better to take canned puree without sugar in the amount of 350 grams. Mousse is prepared according to this recipe:

10 g of gelatin (you can take 1 tsp of agar) is dissolved in a quarter of a glass of water;
Beat 2 egg whites with fructose (2 tablespoons);
when the egg mass becomes fluffy, add mashed potatoes and continue to beat;
in the process pour in slowly gelatin.

The whipped mass should double and have a stable consistency. The jelly is laid out in molds and placed in the refrigerator to solidify completely.

How to serve mashed potatoes in an original way

Children are very fond of sweets, but they can refuse regular applesauce. In this case, it is worth showing imagination and decorating the dessert in an original way.

a glass of chilled cream is whipped into a fluffy foam;
3 tablespoons are placed on the bottom of the bowl. mashed potatoes;
the next layer is soft biscuits broken by pieces;
then spread the cream.

So, layer by layer, ingredients are alternated until the bowl is full. From above, everything is covered with beautifully laid cream. It remains to sprinkle with grated chocolate and refrigerate for half an hour. Such a dessert can be a decoration for a children's festive feast.

In order for the apple puree to turn out to be tender and tasty, to be preserved for a long time, the hostess must adhere to the following rules:

it is better to cook a mass of sweet varieties without sugar;
boil applesauce, preferably no more than 15 minutes;
when cooking, take only a thick-walled pan (or basin), then the mashed potatoes will not burn;
do not immediately cook large volumes - in this case, the mass will not boil evenly;
if a combination of ingredients is expected, it is better to puree them separately, and then mix;
beat the mass after it cools down;
cans are packed only hot; at the same time, the banks themselves must be well warmed up;
lids must be sterilized; they must be wiped dry before putting on the jar, otherwise mold will form during storage;
store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

It is better to pack the finished puree in small containers. But then the mass is necessarily sterilized in a saucepan of water or a preheated oven. After opening the can, the product is not stored for a long time, and the half-eaten puree will have to be thrown away after 3 days.

Applesauce NESHENKA - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples are a valuable source of vitamins and minerals that are useful to the body, which are so lacking in winter. Having worked a little in the fall on the preparation of preserves, the hostess will significantly enrich the diet of her household in the cold season.

Applesauce is a vitamin treat that's great for both young children and adults. This delicious dessert contains a huge amount of vitamins useful for humans, which helps the functioning of all body systems. Apple puree is very easy and quick to make at home, so even a beginner in cooking can handle it.

Before making apple puree, you need to choose the right main ingredient. Not only the quality of the finished product will depend on this, but also its taste. In the cooking process, it is important to take into account the advice of experienced chefs, helping beginners to avoid a lot of mistakes and make the most delicious and vitamin-rich treat. Among the many tips, you should pay attention to the following:

Housewives from around the world have come up with a variety of recipes for applesauce. All of them are done simply and do not require large financial and time expenditures from you. During cooking, a minimum amount of inexpensive and affordable products is used. All this allows even families with little financial means to prepare applesauce.

Classic version

This is the most commonly used method for making apple puree. It gained its popularity thanks to the use of cheap ingredients that can be easily purchased at any grocery store or supermarket. The finished product turns out to be very aromatic and will surprise many, even the most picky people in food, with its taste.

Before making applesauce at home, you need to prepare the following products: 2 kg of ripe sweet apples, 250 g of granulated sugar, 250 ml of purified water, 25 ml of lemon juice.

The cooking process is very simple and is carried out in several stages:

With added cinnamon

Cinnamon is a fragrant condiment that perfectly complements not only pastries, but also various sweet desserts. With its help, you can cook applesauce, which will acquire an original taste and aroma. Such a delicacy is perfect for baking and will make a real masterpiece of culinary art out of a simple pie. To please your loved ones with this product, you need to take the following ingredients: 5 g of ground cinnamon, 1 kg of autumn varieties of apples, 0.2 kg of sugar, 0.3 ml of pure water.

Dessert is prepared in the following sequence:

Condensed milk

This simple apple puree recipe involves adding condensed milk. In dessert, it acts as a sweetener and completely excludes the use of granulated sugar. From this, the puree acquires an incomparable taste and is perfect for preparing various desserts. This wonderful product is made using the following ingredients: 1 can of condensed milk, 200 ml of filtered water, 2 kg of sweet apples.

Cooking is done as follows:

With heavy cream

Puree from apples in a separate form is not a very nutritious product, but if you add heavy cream to it, then its calorie content will increase significantly. The taste of such a dessert will radically change, but the original apple aroma will remain.

The following ingredients are required: 1.5 kg of autumn apples, 100 ml of purified water, 200 ml of heavy cream, 200 g of granulated sugar.

A step-by-step recipe for nutritious apple puree:

Using a multicooker

Recently, housewives have increasingly begun to use multicooker for daily cooking. They allow not only to simplify the cooking process, but also save a lot of time that can be spent on family or favorite activity. You can also cook apple puree in a slow cooker. The whole process takes very little time and is so simple that even a beginner can handle it. For mashed potatoes in a multicooker, you need 1.5 kg of apples (preferably sweet), 0.2 liters of pure water, 0.2 kg of sugar.

Dessert is prepared according to the following recipe:

Applesauce is a wonderful product that is rich in substances and vitamins useful for the human body. With proper preparation and adherence to all recommendations, you can get a wonderful delicacy that will appeal not only to your child, but also to all other family members.

During the preparation process, you can experiment with the composition and vary the amount of added ingredients. One day you will find such a combination that will turn ordinary fruit puree into a real masterpiece of culinary art.

Do you remember your childhood - apple puree? And the fall, when grandmother cooked applesauce for the winter just like that or for pies to enjoy a winter evening with tea?

Simple recipes:

Many hostesses want to prepare as much fruit as possible for the winter. This is especially true for newly minted mothers who want to pamper their children with natural applesauce, even during the winter cold. Therefore, I decided to provide you with 8 of the most interesting recipes for an appetizing delicacy.

I cooked this dish from different varieties of fruits, but most of all I liked the delicacy of white filling. It leaves light with a delicate texture. I cooked for classic way.

Required products:

apples - 2 kg;
water - 1 tbsp.;
sugar - 1 tbsp.

I needed 2 kilograms of selected apples. I washed them thoroughly, removed the skin and seeds.

In an enamel container, I cut the peeled fruits into thin pieces and put a glass of liquid on a slow fire. I cooked them until they are friable, it took me 35 minutes, but with harder varieties of apples, the cooking time can be longer.

Remember, apples should be cooked over low heat, stirring regularly so they don't burn!

When the fruits become soft, beat them with a mixer (you can use a blender or a meat grinder). The resulting mixture was rubbed through a sieve, added a glass of sugar. Placing it in an enamel pan, I sent it to the stove for another 15 minutes.

The finished dish, without cooling, was poured into containers from baby food and closed with steamed metal lids. She put the curled containers upside down and wrapped them in a warm blanket.

A treat prepared for this recipe very aromatic and pleasant to the taste. It will be eaten with pleasure not only by children, but also by adults. I also roll it in large jars, it is great as a filling for pancakes and bagels.

Apple puree with condensed milk - a simple recipe "Sissy"

This year I only have ugly apples of sour varieties, but my family does not really like sour puree. Therefore, in the process of cooking this very tasty I used condensed milk.

Ingredients:

selected apples - 5.5 kg;
condensed milk -1 can (400 g);
water - 1 tbsp.;
sugar - 0.5 tbsp.

First, I peeled the seeds and hard peels from the fruit. I also removed the pulp that was darkened from impacts on the ground, otherwise it will stand out in the puree with its hardness and color.

Advice! To prevent apples from darkening during processing, place them in a saline solution (dilute 10 g of kitchen salt in 1 liter of water).

Then the chopped fruit was placed in a wide saucepan with a thick bottom and covered with water (If the apples are very juicy, then the amount of water indicated in the recipe can be reduced). Then she placed the container on low heat and covered with a lid.

To make the apples cook evenly, I stirred them every 5 minutes. They prepared for about an hour. I was guided by the fact that all the pieces were soft. Then she removed the container from the stove and allowed the mixture to cool slightly. I kneaded the soft pieces with a crush for potatoes, at the end added sugar and condensed milk to the mass. I mixed everything thoroughly.

The resulting mixture was placed on fire. Stirring thoroughly, I cooked it for another 5 minutes. I poured the finished apple dessert into previously sterilized containers and closed them.

Video recipe:

Make an unusually tasty fruit puree for the winter by traditional recipe you can also use a multicooker. True, it is worth considering the amount of equipment used. I have a volume of 4 liters.

Products used:

apples (already peeled) - 3.5 kg;
sugar - 150 g;
water - 1.5.

Step by step recipe:

First of all, I peeled the apples and chopped them into large pieces. Then I lightly greased the bottom of the bowl with oil (do not overdo it, otherwise the mashed potatoes will be given to them) so that the apples do not stick to the bottom. Pieces of apples were poured into a bowl, poured over with water and pounded with a pinch of citric acid. I cooked in the simmering mode for 30 minutes. If the multicooker is very powerful, the cooking time can be reduced even further.
Then the finished pieces were transferred to a deep saucepan and chopped to a puree state. Add sugar and cook for another 8 minutes in porridge mode. If there is no mode with such a short time, it is better to finish cooking on the stove.
I put the finished fruit dessert in small jars and rolled it up. She wrapped the rolled up cans with a jacket and left them to cool until morning.

This is how with the help of modern technology you can easily and make applesauce quickly. Thanks to the use of citric acid, the apple flavor has become even more intense. In general, as my household members say “ Real jam»!

For my mom with diabetes, I cook this dish strictly from sour apples, without adding sugar. This puree is also perfect for small children suffering from diathesis. The simple recipe for this dish has become my favorite over the past few years.

Required Ingredients:

apples - 3 kg;
water - 1 - 1.5 tbsp.

After washing the apples, I cut them into halves, peel all unnecessary things. Then I put it in a saucepan and fill it with water. The amount of water depends on the weight of the apples. If after cleaning their weight is 2.5 kg, then use 1 tbsp of water. If the weight is 2.8 kg, then pour the apples with 1.5 tbsp. liquids.

I put on low heat and cook until the apple pieces start to fall apart. I stir every 7 minutes. After removing them from the heat, I grind them to a homogeneous state, then returning them to the stove, I bring the mixture to a boil.

Dessert, while still hot I sprinkle in steamed jars and place in a saucepan for sterilization for 20 minutes. Then I roll it up.

Such conservation is stored very well, and when you open it, even in the middle of winter you will feel the aroma of summer.

I love to pamper my children. Therefore, even when preparing fruit puree from apples, I try to diversify their taste with different additives. One of the most special ways to prepare this dish, I find adding cream to it. Therefore, I will tell you how to prepare such mashed potatoes step by step.

Stock up on foods such as:

apples - 2 kg;
sugar - 150 g;
cream (30% fat) - 200 ml;
water - 100 ml.

First of all, we clean the fruits and subtly their mode into a microwave container (according to this recipe, you can cook in a multicooker, but it's more convenient for me this way). Then we fill the pieces with water and send them to the oven. If the layer is thin, then 5 minutes is enough, if not, then increase the time to 12 minutes.

When the apples have softened, I grind them thoroughly with a wooden mortar so that no pieces remain. Pour sugar into the resulting mass, pour in cream. Then I mix thoroughly with a mixer.

Attention! If you are using sweet apples, you do not need to add sugar.

I sprinkle the finished mass in jars and roll it up. Jars and lids are sure to be sterilized.

Video recipe for babies - complementary foods for babies:

What else can you cook with autumn sweet and sour fruits:

Lush and delicious charlotte in the oven

The filling of the pies, in terms of consistency, must be a little denser than baby food, therefore, in the process of its preparation, fruits of hard red varieties are used. The puree obtained from them will have a richer color and aroma. I prefer to use Red Delicious apples and plums.

Components required for cooking:

apples - 2 kg;
plums - 0.5 kg;
sugar - 2 kg.

After washing the fruits, I let them dry. Then, I cut them into four, removing the core and damaged skin.

To speed up the cooking process, I pass the fruit through a meat grinder (if you have a food processor, use it).

Pour the prepared mass into a saucepan and put it on the fire. First, bring the mass to a boil over moderate heat, then reduce it to a minimum. When the apples have become soft, remove the pan from the stove and grind. I put the hot mass into sterilized jars and roll it up.

Advice! You can test the applesauce is done by scooping it into a tablespoon and then turning it over. If the mass does not fall back into the container, it is ready.

The puree I use for the pies comes out thicker than other types of this delicacy. Also has a richer flavor.

Recently I started making mashed potatoes without using condensed milk or sugar. For such a dessert, I take exclusively fruits of sweet varieties. This allows you not only to obtain a natural preservative, but also to avoid the sterilization process, which allows you to save more nutrients.

Stock up on the following ingredients:

apples - 3 kg;
water, or apple juice - 300 g.

The simple process of making this treat won me over.

Apples, without peeling, I cut into slices in a saucepan, while removing the core and bones. Then I fill them with liquid (it will be tastier if you use apple juice) and bring them to a boil over low heat.

During this time, the apples give out their juice and are completely covered with it. It turns out that they are boiled in their own juice and become soft. Then I rub them through a sieve for a smooth puree.

Transfer the resulting mass back to the pan and boil for another 1 minute. While it is still warm, I sprinkle it on the banks and roll it. I wrap the jars and leave them for a day. The main thing is that the jars are thoroughly washed and sterilized.

You can diversify the taste of an apple delicacy by adding other ingredients to the recipe. My favorite was the combination of apples and pears. This type of puree is great for the first feeding of babies.

To prepare it, stock up on:

apples - 2.5 kg;
sugar - 3 kg;
pears - 1.5 kg;
milk - 3 l;
soda - 1 tbsp.

The first step in cooking is processing the fruit. After washing, I peeled them from the peel and seeds. I crumbled apples and pears into a saucepan with a thick bottom, sprinkling them with soda, and left for two hours.

Do not worry! The taste of soda is not felt in the end result, but the puree will turn out to be very tender.

The next step was to rinse the fruit with water. When the taste of soda disappeared from them, I poured milk over the pieces and added sugar. She put the saucepan on the stove and cooked it for 2 hours on low heat.

I interrupted the boiled fruit in a few runs with a blender, and boiled it for another 10 minutes. Then she poured it into jars and rolled it up.

Applesauce for Marshmallows - Video

It turns out a special additive for the preparation of any marshmallow.

During the harvest season - in the fall, many gardeners face the urgent question of what to do with so many apples. And you try to prepare them for future use.

The most, of course, popular preparations are preserves, jams, marmalades and compotes. And also wine and vinegar - such twists are made only by experienced chefs. And making applesauce is much easier than ever! Moreover, I told you everything in an accessible and understandable way.

So let's get started, my dears!

The dietary mixture, which is useful for the health of the child, has found wide application in baby food. Housewives make canned food for pies and just for tea from fragrant fruits. Making high-quality puree is not difficult. There are a few simple rules to keep in mind and follow them during the canning process. Use sweet apples of autumn varieties. When fully ripe, it does not rot, the fruit contains more sugar. Take good care of those family members who suffer from allergic diseases in advance. Give preference to green or yellow, but not red fruits.

The five fastest recipes:

Many applesauce recipes for the winter indicate the duration of the heat treatment. The benefits will persist if it is minimal. This is achieved by simply cutting into small pieces or passing through a blender. You can prevent darkening and keep their original color by sprinkling the prepared segments with lemon juice. Some cooks prefer to combine apples with pumpkin or prunes, and also add cinnamon or condensed milk. Favorite homemade products sealed in sterile jars will be stored for a long time in a cool place. Even in the fierce January cold, you can open them with pleasure and remember the past sunny summer.

Homemade apple puree is a great help in the kitchen for any family, especially if there are small children in the house. Everyone knows how useful preserves of their own preparation are for kids when they are made from fruits grown in their own garden. Homemade purees are free from dyes, preservatives and thickeners, making them invaluable for anyone on a healthy diet. Plus, applesauce is a delicious dessert. It can be prepared both from apples alone and with all kinds of fruit and vegetable additives.

Applesauce - a simple recipe

Cooking time - 60 minutes (with the preparation of apples for boiling).

Servings - 1 liter.

To prepare a simple but tasty homemade puree, you should choose soft varieties of apples that do not require prolonged heat treatment, while retaining a maximum of useful vitamins and microelements. If applesauce is intended for baby food, it is best to use yellow-green apples, as red apples often cause food allergies in young children.

60 minutes Seal

Bon Appetit!

Applesauce with banana

A sweet and aromatic dessert for the winter is obtained from sweet and sour apples and ripe bananas. When choosing fruits for this preparation, give preference to fruits with intact skin and pulp that has not rotted: since this puree does not require lengthy cooking and sterilization, it is very important that the raw materials are of high quality, otherwise the prepared dessert will quickly deteriorate even under the lid.

Ingredients:

Granulated sugar - 0.3-0.5 kg.
Bananas - 0.5 kg.
Water - 200 ml.

Cooking process:

Wash the apples, remove the skins and pits.
Cut apples into random sized pieces and place in a heavy-bottomed cooking pot.
Add water to apples and simmer until soft over low heat, stirring occasionally. Cooking time is about 20-30 minutes (more ripe and sweet varieties of apples are stewed faster than hard and sour ones).
Take half a kilo (skinless weight) of washed bananas, peel and cut them into thin slices.
Add the bananas to the saucepan over the apples when the apples are soft and translucent. Simmer bananas and apples until smooth (5-7 minutes).
Taste the banana applesauce and add sugar. If the puree is already sweet, then add a little sugar to make the preservation more useful. Simmer mashed potatoes with sugar for no more than 2-3 minutes.
Let the puree cool slightly and beat until smooth with a hand blender.
Bring the puree to a boil again and turn off the heat.
Pour the finished applesauce and banana puree into sterilized jars (the jars must be dry so that the preservation does not deteriorate from water).
Roll up the cans with iron lids and let them cool upside down under a blanket.
Store the cooled preservation in a cold, dark room.

Bon Appetit!

Applesauce with carrots for the winter

We all know the taste of applesauce and carrot puree from childhood. This blank is very popular with mothers when they introduce the first fruit and vegetable complementary foods for babies. Prepare such a puree at home by pouring it into small jars, and your child will be provided with delicious homemade "usefulness"!

Ingredients:

Granulated sugar - 0.7-1 kg.
Apples - 1 kg (peeled fruit weight).
Lemon juice - 2 tablespoons
Carrots - 1 kg.
Water - 100-200 ml.

Cooking process:

Wash apples and carrots.
Peel the carrots, cut them into small pieces and place them in a heavy-bottomed saucepan, which is best for mashed potatoes.
Add half the sugar and a little water to the carrots, cook until the carrots are half soft.
During this time, peel and core the apples and cut them into cubes.
Add apples, remaining water and sugar to carrots and simmer until tender (until fruits and roots are completely tender).
Remove the zest from the orange (the thin top layer of the peel) using a fine grater, after soaking the orange in boiling water for 10-15 minutes.
Kill the finished puree with a blender until a mushy, homogeneous state, add orange zest to taste and 2 tablespoons of lemon juice (lemon acid is a natural preservative, with it the puree will last longer rolled up without spoilage).
Boil the puree and immediately place it in dry sterilized jars, seal it tightly, turn it over on the lids and cover it with a blanket so that the cooling process is slower.
Store the cooled jars of carrot and applesauce in a cool, dark place.

Bon Appetit!

Advice: if you want the apple flavor to be clearly distinguished in the puree, then you need to take 2 times less carrots than apples. If you take equal parts of the starting products, then the taste of the puree will change - it will become more carrot-like.

Applesauce with oranges

Apple-orange puree is tasty and aromatic only if the oranges are properly prepared for cooking. Take the time and save these fruits from bitterness, otherwise the not too pleasant taste of fresh zest will spoil the whole workpiece.

Ingredients:

Granulated sugar - 0.5-0.8 kg.
Apples - 1 kg (peeled fruit weight).
Oranges - 0.5 kg (peeled fruit weight).
Orange peel to taste.
Water - 100 ml.

Cooking process:

Wash apples and oranges.
Peel 1 orange. So that the zest does not taste bitter, the orange must be soaked in boiling water for 10-15 minutes, and then carefully remove only the top layer from it with a fine grater. The lower white, loose layer of orange peel, which is very bitter, inedible - it must be removed.
For mashed potatoes, cooked according to this recipe, taking into account the indicated proportions, a zest and one orange are enough, just peel the rest of the oranges and disassemble them into slices. Chop the slices finely, remove the grains, and then beat the oranges with a blender.
Remove the peels and cores from the apples, cut into small cubes.
Put prepared fruits together with water, zest and sugar in a saucepan and simmer for 15-25 minutes after boiling.
Kill the finished puree with a blender until smooth (you can also rub it with a spoon through a sieve).
Boil mashed potatoes and immediately place in dry, sterilized glass jars, rolled up with metal lids.
Flip the jars onto the lids, cover them with a blanket and let them cool, and then store them in a cold, dark room.

Bon Appetit!

Applesauce with Gelatin

A very thick, dense puree is obtained from apples with the addition of gelatin. This natural thickener is also great because it can be mashed very quickly. The result is such an apple sweetness that you can not only eat with a spoon, but also cut into pieces with a knife. But in order not to spoil the taste of puree, it is recommended to add no more than 1 teaspoon of gelatin to 1 kg of peeled apples.

Ingredients:

Granulated sugar - 1-1.5 kg.
Apples - 2 kg (peeled fruit weight).
Lemon juice - 2 tablespoons
Gelatin - 2 tsp
Water - 200 ml.

Cooking process:

Fill the gelatin with water and let it swell (see instructions on how to properly prepare gelatin on its package).
Peel and core the apples, chop finely and cook with water, lemon juice and sugar.
Simmer until the apples are juiced, then reduce heat and add gelatin.
Once the gelatin is completely dissolved in the puree, beat the puree with a blender until smooth.
Bring the puree to a boil and roll it under the lids in dry, sterilized jars.
The jars should cool on the lids under a blanket.
Store ready-made applesauce in a cool, dark place.

Bon Appetit!