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Apple puree in a slow cooker. The best applesauce recipes for the winter at home with a photo Applesauce in a slow cooker how to cook


Calories: Not specified
Time for preparing: Not specified

In order to cook applesauce in a slow cooker for the winter, we don’t need anything other than the apples themselves, we don’t even need sugar at all. That is, it is a very simple and budget type of homemade preparations. But it's applesauce. cooked according to this recipe, you can safely give it to a child, even a very small one - unlike store-bought counterparts, you know for sure that this food contains only apples, and there are no preservatives, dyes and taste enhancers. It can also be used as a filling in pies, croissants and other baked goods. Well, isn't it a wonderful preparation for the winter?



Ingredients:
- apples.

Recipe with photo step by step:

We carefully select apples - according to variety and degree of ripeness. (I have “white pouring” apples. Medium-sized, but all ripe and very sweet.)





We wash the apples thoroughly with cold running water, peel and peel the seed box. If the apples are crushed, then this part must be removed. Just carefully cut out all the damaged areas. Here you need to be very careful not to let the spoiled parts of the apples get into the puree. Then we cut the apples into approximately the same small pieces.





You have probably noticed that apples darken very quickly in the air - this is due to the action of oxidative enzymes. And the process of preparing apples is quite lengthy. Therefore, in order to avoid darkening of sliced ​​apples, proceed as follows: prepare a 1% salt solution (10 g of salt per 1 liter of water). We lower the pieces of apples into a container with this solution immediately after they have been cut. And we keep apples in it until the next action with them.





Using a blender, grind the apples until smooth. If you have a lot of apples, then grind in parts, put each pounded portion immediately into the multicooker bowl.







When all the apples are already folded into the slow cooker, close it and turn on the "stewing" mode, set the time - 20 minutes.





After 20 minutes, after the signal, open the lid and mix the apples with a plastic spatula. Apples remain the same white color, but still raw - this can be seen in their appearance and noticeable in taste. We close it again, again the “extinguishing” mode for 20 minutes.





During this time, the applesauce in the slow cooker will be fully cooked. At the same time, it will change color a little: it will become darker, a warm apricot shade will appear. But the puree itself will be very tender, airy. Be sure to try it so you know what goodies you will cover. Just don’t get too carried away with tasting, otherwise there will be nothing to put in jars.





While the slow cooker is running, prepare the jars. We wash them with water and baking soda. Then rinse thoroughly with hot water. We do the same with lids.
Then we sterilize the jars and lids in any way convenient for you (either in the oven or steamed).







Wipe hot sterilized jars dry with a clean towel and fill with puree. The puree is thick, so lightly tap the jars on the countertop to remove the accumulated air. We cover the jars with lids. We install in a wide pan with a flat stand at the bottom (or a plate). Pour hot water over the "neck" of the jar and put on fire. We sterilize - from the moment the water boils in the pan, 100-gram jars - 7 minutes, 200-gram jars - 10 minutes, and 0.5-liter jars - 20 minutes.





Carefully remove the jars from the pan in which they were sterilized, and roll up (screw) the lids. We turn the jars upside down and cool in this form.





Tips & Tricks:
A wonderful fact - for this blank, you can use ugly-shaped apples, and with cracks, and flattened ones. That is, all those fruits that are not so appetizing to eat are suitable for an applesauce recipe. But remember that it is impossible to process wormy, rotten, moldy apples, in any case (which is generally typical for other homemade preparations). The only requirement for apples is that they must be of the same variety and, of course, ripe.
Apples of the same variety behave in the same way when cooked - at the same time they become soft, at the same time they boil and become ready. The same is true for fruits of different degrees of ripeness, but of the same variety: ripe fruits will boil, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - puree can be sour.




In addition, since sugar is not used at all in this type of preservation, it is necessary to choose sweet varieties of apples. Such as "Antonovskie" will not work - the puree will be very sour.




When choosing jars in which you will close applesauce for the winter, be guided by what you will use it for later. If you are preparing it for a child, then it is better to use small, 100-gram jars (or 200 grams). If you prepare puree as a filling in pies, it is better to use half-liter jars.

Such a puree can also be cooked on the stove, but in a slow cooker the process is noticeably simplified - you do not have to worry that something will burn, stick to the pan, etc.
A slow cooker will greatly simplify the process of making applesauce.
The sequence of actions in the process of preparing apples can be slightly changed. One way is to start mashing the apple chunks right away instead of mashing them with a blender. If the pieces are first kneaded with a blender (as I did), then the process of preparing apples will be almost completed on this. If you first cook apples in a slow cooker, then after 20 minutes you will still need to grind the apples with a blender to get an airy homogeneous puree. Semi-prepared mashed potatoes grind much faster, so if you are cooking a large amount, it is more advisable to grind after pre-cooking. But if you don’t want to interrupt the cooking process in the slow cooker later (for example, you just won’t have time for this), then we’ll use a blender before it.




If you don't have much puree and you intend to store it in the refrigerator, you can do without sterilizing the jars with it.

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

Preparing apples for puree

For conservation, it is recommended to choose late-ripening varieties of apples. If 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 mashing, all cooked apples are washed and carefully sorted out, removing damage. Then they are peeled, the testicles and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. So that the apples do not darken, the water is acidified with lemon.

The best applesauce recipes for the winter, like in childhood

It is not difficult to prepare mashed potatoes; even a novice hostess will cope with this procedure. Do not limit yourself to one simple recipe - apples go well with other fruits and vegetables. Therefore, you can safely experiment with the creation of your original recipes, taking the examples below as an example.

  • Apples -2 kg
  • sugar -1 cup (optional)

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

  • put the pan on a slow fire and boil for 15 minutes;
  • softened apples are removed and rubbed through a sieve with small cells;
  • the puree with the juice released from it is again put on the stove and brought to a boil;
  • immediately packaged in hot dry jars and sealed.

Cool upside down, 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 removed from the stove not at the moment of boiling, but they are allowed to boil for another 15 minutes.


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

  • apples are poured with water - 2 cups per 5 kg of fruit;
  • fall asleep with sugar (1/2 - 1 cup); 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);
  • Slowly simmer for 5-10 minutes until the mass becomes homogeneous.

Packed, corked and cooled in the traditional way. From such a dish you will not pull a single child by the ears.

Without sterilization


You can make mashed potatoes without sterilization, but only in small quantities. Even if the prepared apples are not cooked, they 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. It is not recommended to steam fruits for a long time - 2-3 minutes are enough to make them soft. The less heat treated apples, the more useful substances will remain in them.

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

For children without sugar


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

You can combine an apple with carrots - you get an excellent dish for the first feeding. When giving puree to an infant, it is recommended at first to dilute the mass with breast milk so that the child's body can more easily adapt to new food.

Puree with banana

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

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

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

In a slow cooker


Multicookers have already firmly established themselves in the kitchens of many housewives - the dishes cooked in them are considered more healthy. So the puree, harvested for the winter with the help of this unit, retains its properties as much as possible.

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

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


This dish is interesting in color and very appetizing. The combination of two fruits makes the taste unusual and the puree healthy. To prepare it, take 1 kg of apples and pumpkins, 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 jars, sterilized for 20 minutes.

You can do without sterilization if you cook 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 sugar (0.7 kg);
  • sprinkle with red wine (2 tablespoons) and let it brew until the fruits are covered with their own juice;
  • cook over low heat until the apples take on a puree shape;
  • after cooling the mass, it is beaten with a blender and then packed in jars, after which it is subjected to sterilization.

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


Everyone has their own taste preferences, so do not stop at the above recipes. 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;
  • an unusual taste gives a combination of strawberries and plums with apples;
  • quince will add an unusual aroma to apple-pear puree.

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


Having made a delicious preparation for the winter, the hostess can treat her family with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From the apple mass (600 g) in combination with plum puree (200 g), prepared without sugar, a good seasoning is obtained, reminiscent of Tkemali in taste.

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

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

spicy sauce

This recipe makes a great addition to salads, appetizers and side dishes.

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

Serve chilled in a gravy boat.

Spicy puree

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

Then the liquid is heated again and poured with 2 tbsp. mustard powder. This mass is mixed with canned apple puree and infused in the refrigerator. The resulting sauce will be an excellent addition to meat dishes, but it can also be spread on bread to make 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 preservation was prepared without sugar, then you need to take it (0.5 kg).

  • puree spread in an enamel bowl and, if necessary, add sugar;
  • beat with a blender for 15 minutes;
  • injected separately hammered proteins and mix again.

The mass must be beaten until it brightens. The degree of readiness is checked on a saucer - a drop of puree should not spread. Next comes 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 marshmallows (as well as pies) is determined with a match (or a wooden toothpick). If it remains clean after being removed from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Jelly mousse


For this amazingly tender dessert, it is better to take canned sugar-free puree 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 cup of water;
  • 2 egg whites are beaten with fructose (2 tablespoons);
  • when the egg mass becomes lush, add mashed potatoes and continue to beat;
  • gelatin is slowly poured in during the process.

The whipped mass should increase by 2 times and have a stable consistency. Jelly is laid out in molds and put in the refrigerator for complete solidification.

How to originally serve mashed potatoes


Children are very fond of sweets, but they can refuse the usual 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. puree;
  • the next layer is soft biscuits broken into pieces;
  • then spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is topped with beautifully stacked cream. It remains to sprinkle with grated chocolate and put in the refrigerator for half an hour. Such a dessert can be a decoration for a children's holiday feast.


In order for apple puree to turn out 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, they take only a thick-walled pan (or basin), then the mashed potatoes will not burn;
  • do not immediately cook large volumes - the mass in this case will not be boiled evenly;
  • if a combination of ingredients is supposed, it is better to puree them separately, and then mix them;
  • you need to beat the mass after it has cooled;
  • packaging in jars is carried out only in hot form; at the same time, the banks themselves must be well warmed up;
  • lids must be sterilized; they must be wiped dry before being put on a jar, otherwise mold will form during storage;
  • store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

Ready puree is best packed in small containers. But then the mass must be sterilized in a saucepan with water or a heated oven. After opening the jar, the product is not stored for a long time, and half-eaten mashed potatoes will have to be thrown away after 3 days.

Applesauce sissy - an unforgettable taste of childhood: video

How to cook applesauce at home for the winter: video

Apples are a valuable source of vitamins and microelements useful for the body, which are so lacking in winter. Having worked a little in the fall on the preparations of conservation, the hostess will significantly enrich the diet of her household in the cold season.

In a group My Favorite Recipes

Hello dear readers! Autumn suffering is not over yet , today I will continue talking about fruit preparations | Applesauce in a slow cooker for the winter is on the agenda - great recipes that I used to cook it before, only in a regular saucepan on the stove | Now I have chosen a device that does not require constant attention to the dish and its mixing

Applesauce in a slow cooker without sugar

We will need

  • Apples - 2 kg
  • Water - 50 ml

Cooking

The preparation of apples for all three options is the same - after a cold shower, we free the selected high-quality fruits from the peel and seeds with partitions | Shredding into slices of arbitrary size | My apples darken quickly, so I dipped them in salted water (1 teaspoon of salt per liter of water) while cutting | Before moving them into the multicooker bowl, I rinsed them in a colander with cold water - from salt, although in general this could not be done - almost no salt was felt

2 kg of apples fit in the bowl (I have it for three liters)

Twenty minutes was enough for me. I transferred the apples from the bowl to the pan and turned them into a puree with a blender.

While the multicooker was working, I prepared the jars: as usual, I washed them with soda and rinsed, but this time I decided to sterilize in the oven at 150 degrees for 15 minutes. I boiled the lids separately.

In the same saucepan, I heated it to a boil again, poured it into jars, closed it with lids, turned it over and wrapped it with a thick towel (I didn’t sterilize it additionally).

Applesauce with condensed milk for the winter in a slow cooker

We will need:

  • Apples - 1 kg
  • Water - 50 g
  • Condensed whole milk - 100 g

The puree preparation was exactly the same as in the previous version, only after grinding I added condensed milk (of course, you can add more or less, but I decided to make it sweeter and added about 100 g). I stirred the mixture with a whisk, brought it to a boil on the stove in the same saucepan, poured it into jars and closed it.

Applesauce with condensed milk is ready

Apple and plum puree in a slow cooker

We will need:

  • Apples - 1 kg
  • Plum - 200 g
  • Sugar - 2oo g

I peeled the plums in the same way as we remove the skin of tomatoes: I kept it in boiling water for about three minutes, then cooled it under running water. I cut it in half, took out the seeds and attached the plum to the apples in the multicooker bowl. I also cooked there for 20 minutes.

At the stage of chopping fruit with a blender, I nevertheless decided to add a few plum skins for color - as a result, this shell was not felt, and the color turned out to be quite intense. In general, depending on the desired color, the skin of the plums can be removed or left.

Well, applesauce in a slow cooker for the winter is ready, now there will be something to layer the cake layers, add to ice cream or just drink tea with a treat.

Enjoy your meal!

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Now you can easily buy applesauce in the store, but it can not be compared with homemade. Hand-made natural puree is perfect not only for baby food, but it will also be an excellent dessert, filling for pies or an addition to pancakes and pancakes.

To prepare applesauce in a slow cooker for the winter, we only need apples. Fruits must be of the same variety and ripe. This is necessary so that the apples become soft at the same time. Unripe fruits are not sweet enough, so the puree may be sour.

The process of making apple puree for the winter in a slow cooker is greatly simplified, because. in it, mashed potatoes do not need to be constantly stirred so that it does not burn.

I cook food according to the list.

My apples and peel them. I cut each apple into four parts, remove the core with seeds.

I cut apples into small pieces.

I use a blender to grind apples.

I shift the applesauce into the multicooker bowl.

I put the bowl of applesauce in the slow cooker.

I close the lid and turn on the "Extinguishing" mode for 20 minutes.

I open the lid of the multicooker. With the help of a special spatula, mix the applesauce.

I close the lid again and set the "Extinguishing" mode for 20 minutes.

For a more delicate consistency, I grind the puree with a blender one more time.

I turn on the "Extinguishing" mode again, close the lid. As soon as I hear that the puree has boiled (the puree will splatter), I put it in clean, sterilized jars.

I close the jars with metal lids. I got 2 half-liter jars of applesauce.

Fruit and vegetable purees are indispensable products for a child's diet. Now you can easily buy ready-made baby purees in jars, there are plenty of them on store shelves. But still, the most healthy and delicious puree is prepared by the hands of a caring mother. At the request of readers from the heading "" I will show how it is very easy to cook natural and inexpensive applesauce in a slow cooker at home, because apples are perhaps the most affordable fruits, especially now, in the season when they are local, not imported. Homemade applesauce will be for you not just a substitute for baby food in jars, but also an excellent dessert, an addition to pancakes, a filling in pies. If you are preparing applesauce for babies, then green apples are recommended, as they are less allergenic than red ones.

Ingredients:

  • chopped apples - a whole slow cooker
  • water - 50-100 ml

How to make applesauce for the winter:

Wash the apples, cut out the middle with seeds, cut arbitrarily. I didn't peel the skin. Who has a lot of free time, can remove the skin from apples. I am calm for my apples, they are from my garden.

Put chopped apples in multicookers so that there is a whole bowl, apples will shrink during cooking. Add 50-100 ml of water. The amount of water depends on the juiciness and softness of the apples.

In principle, you can not add water to the slow cooker, nothing will burn in it. But this recipe for applesauce, I got from my grandmother, when they were still cooking it on the stove in a saucepan, water was a must there. Out of habit, I add now, when I cook mashed potatoes in a slow cooker.

Turn on the "extinguishing" program for 1 hour.

During this time, the apples will settle and become soft. If you want to cook more mashed potatoes at a time, you can gradually add chopped apples to the slow cooker.

After the signal, I transferred the steamed apples from the multicooker to another container and rubbed it with an immersion blender until a smooth, tender consistency. Owners of ceramic bowls can use the blender right in the slow cooker.

I again put the grated apple mass into the multicooker bowl, turned on the “stewing” program, and brought it to a boil. I literally boiled in 5 minutes. Be careful, the hot mass "flops" and splashes, you will hear the puree hitting the lid of the multicooker, so it's time to turn it off.

I immediately rolled the puree into prepared sterilized jars with metal lids. I store jars at room temperature. My applesauce turned out to be quite thick like this.

I did not add sugar, I had sweet Arkad apples. I add quite a bit of sugar to more sour apples, literally 2-3 tablespoons.

Apples for puree can be used in any color, any variety. The consistency and color of the finished applesauce depends on the variety and color of apples. Also, the color depends on whether the apples are peeled before cooking or not.

Adult cinnamon lovers can add this spice to the puree. Children, especially the smallest, should not add it.

Enjoy your meal!!!

For the recipe for applesauce in a slow cooker, we thank Baibakova Oksana!

Sincerely, .