My favorite recipes Applesauce with condensed milk in a slow cooker for the winter Applesauce for the winter in a slow cooker Polaris

18.01.2022

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 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 whipped 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.

Perhaps, only from apples you can cook a lot of different dishes, as well as make several options for harvesting for the winter. Fruit puree should be included in the daily diet of not only children, but also adults. Apples contain many useful microelements and vitamins. You can buy a jar of applesauce in the supermarket, only where is the guarantee that it will be healthy and tasty. Moreover, the cost of one jar is much higher than the cost of a kilogram of apples. But if you have a multicooker at home, you can cook a delicious preparation for the winter from a couple of kilograms of apples - applesauce in a multicooker for the winter.

Are you a caring mother or grandmother? Then you definitely need to write down this recipe to prepare several jars of delicious applesauce in a slow cooker for the winter. And no need to say that there is not enough time, the slow cooker will just help save precious time so that you can devote it to your beloved children and relatives.

Prepare these foods:

Arcade apples - 2 kg;
water - 100 ml.

It turns out that everything is very simple and affordable, you just need to want to cook a healthy dessert. And in winter, you just need to get a jar of apple puree, spread it on bread, use it as a filling for pies and other pastries.
And now you need to start preparing apples. And apples can be taken of any variety. Requirements for the choice of the main ingredient: apples must be whole, not damaged, ripe and juicy. Overripe and those that have long been lying on the ground under a tree are not good, because they will not have so many useful vitamins and minerals. In addition, the taste of such apples changes.
Another thing is when the apples are plucked right from the tree on time. So, apples must be put in a large bowl, pour water and wash well. So it will be faster.
Now each apple needs to be cut into 2 parts, cut out the core, remove the seeds and tail. Everything, almost coped, only you need to cut each half into arbitrary slices or cut into 2-3 parts. Everything will depend on the size of the fruit.
The skin does not need to be peeled. Then you will understand why. This method of preparation saves a lot of time. Well, if you want to do it your way, then first you need to peel the skin, and then cut the fruit into 2 parts to cut out all the excess.
Pieces of apples immediately, as they are cut, need to be put into the multicooker bowl. Some housewives say that you can fill the bowl to the eyeballs. Yes, you can do this, because during the heat treatment, the apples will “sit down” a little. Naturally, you need to lay the apple slices so that the multicooker lid closes.
It remains only to add half a glass of water. Speaking of liquid: it all depends not only on the variety of apples, but also on the juiciness of the fruit. Try to determine this degree in this way: press the apple with your fingertips. If the peel does not give in and the apple is very hard, then it means it is juicy. If, after pressing, an indentation remains and it seems that the apple is as soft as a boiled potato in its skin, most likely it is not a juicy apple. You may need more water.
Speaking of liquid, if the apples are juicy enough, then you can do without water. Nothing should burn in the slow cooker. If there is any doubt, then you can splash a little water on the bottom - it will not hurt and will not affect the taste of the finished dish.
Now about the cooking method - you need to set the multicooker thermostat to the "Quenching" program, and set the time - 1 hour.
Perhaps that's all - because you can go about your business, and return only an hour later.
If you want to cook more applesauce in a slow cooker for the winter, then you will have to be present near the slow cooker and, as the apples cook, gradually add a new portion. That is, like this: the top “squatted” a little, open the lid, pour another bowl of chopped apples. After another 10 minutes - a new batch of chopped apples. Of course, you will have to stir the contents of the bowl and extend the cooking time.
We advise you, after you hear the signal, to prepare a spacious container (you can use a large saucepan) in order to immediately shift the hot, well-steamed apples.
It remains only to make mashed potatoes from this mass. This is very easy to do with an immersion blender. Fast and no hassle.
Another option - you need to shift a small portion of hot apples into a sieve, wipe. Naturally, it is advisable to wait 30 minutes for the apples to cool slightly.
By the way, if your multicooker has a ceramic bowl, then you can immediately turn the apples into a homogeneous mass right in the bowl.
And now, for those who want to close a few jars of applesauce in a slow cooker for the winter, you need to rinse the bowl, pour the applesauce back and simmer in the same mode (this is the “Stew” program) until the mass starts to boil. From this moment, you need to count exactly 5 minutes and then you can lay out the hot mashed potatoes in jars.
By the way, you will have to track the process with the lid open, so be extremely careful, as hot apple mass can splash. If you are afraid, then you can lower the lid and listen - as soon as the apple mass begins to "beat" against the lid of the multicooker, it's time to prepare the jars.
Banks need to be prepared in advance - you can sterilize the container in different ways: in the oven, in the microwave, on the stove or in the slow cooker. If you are going to do this in a slow cooker, then you need to pour water into the working bowl, approximately 1-1.5 liters, put a double boiler on top (this is an additional bowl with holes). And put the jars (pre-washed) on it with the neck down.
Lids can be put in water. Turn on the steam cooking program. The time from the moment the water boils is 7 minutes for small jars (volume 0.5 l), 10 minutes for liter jars, etc. It’s better to roll applesauce in a slow cooker for the winter into small jars.
Take a little hot puree, put it carefully in jars and so on to the very top. Roll up with sterilized lids. You do not need to turn the jars upside down.
You can additionally wrap the jars with an old blanket, wait for it to cool completely. Then you can store such applesauce in a slow cooker for the winter both in the basement or cellar, and at home - in the pantry.
Surely you have the most important question - where is the sugar? Is it really necessary to add sugar? That's right, this product is not needed, because in this case we have prepared an absolutely dietary and healthy dish. And as for sugar, it is not needed, because sweet apples were used to prepare this dish. If you cook applesauce in a slow cooker for the winter from sour varieties, then you can add only 2, well, a maximum of 3 tablespoons of sugar.

It turns out applesauce is quite dense, and after complete cooling it will be thick. Suitable not only for tea parties, but also for baking. Enjoy your meal!

Applesauce in a slow cooker for the winter with sugar

This recipe is for the sweet tooth. By the way, the puree will turn out not sugary-sweet, but moderately sweet. Just in time to arrange a tea party, or maybe bake delicious pies with apple filling. Let's get to work.

Let's prepare the products:

apples of any variety - 1.5 kg;
sugar - 5 tablespoons;
water - 1 glass.

Cooking applesauce in a slow cooker for the winter:

Apples need to be thoroughly washed, especially if bought on the market.
It is advisable to peel the peel, cut out the middle.
Each apple should be cut into 4-6 pieces. You will get the same slices. Although in this case it does not matter, so there is no need to try hard and cut the halves of apples into neat slices.
Now like this: you need to pour water into a clean multicooker bowl. Exactly as much as indicated in the recipe and put the multicooker in the "Steam" mode, "Soup" - to choose from. You have to wait for the water to boil.
That's when this process has occurred, you can pour out all the prepared apples. There is no need to stir. If your apples are hard, then you can pour a little more water - 1.5 cups.
By the way, if the apples are soft, then the amount of water must be reduced, otherwise the puree will turn out to be watery. Add sugar, stir.
Lower the lid of the multicooker, set the "Extinguishing" program for 60 minutes. During cooking, it is desirable, but not necessary, to mix the contents of the appliance bowl.
If during the next “stirring” you notice that the apple slices are soft and disintegrate, then you can reduce the cooking time for applesauce in a slow cooker for the winter. You just need to switch the device to the "Heating" mode for half an hour.
As soon as the apples become soft, you need to transfer them to a container convenient for mashing, use an immersion blender to quickly mash.
If everything is done as written in the recipe, then you can immediately lay out the hot puree in jars (previously sterilized) and roll up the lids.
To be sure, you can do this: put the puree in jars, put it in the microwave for 10 minutes at the very minimum, then you can roll it up right away.

Applesauce in a slow cooker will turn out thick, fragrant and moderately sweet. Depending on the variety of apples, the color of the finished product may be different. But this does not affect the taste in any way. Enjoy your meal!

Quick applesauce in a slow cooker for the winter

This recipe will undoubtedly be appreciated by people who lead a healthy lifestyle, adhere to proper nutrition and those who are contraindicated for a lot of sweets. A nice bonus to this will be the quick preparation of apple puree.

Products:

apples - 1 kg;
citric acid - 1 tsp;
sugar - 350 g.

Cooking applesauce in a slow cooker for the winter:

Apples can be left unpeeled to speed up the cooking process. If you want, you can peel the skin. Be sure to wash the apples, remove the core, cut into slices arbitrarily.
Put sliced apples into the multicooker bowl, add water, sugar, citric acid, mix.
Now lower the lid of the appliance, set the “Steam cooking” mode, wait for the mass to boil - open the lid to mix the contents.
When these stages are completed, you need to switch the device to the "Extinguishing" mode, set the time to 1 hour.
When this time is over, you just need to transfer the applesauce prepared in a slow cooker for the winter into pre-prepared jars to roll up the lids.
Such a useful product is stored in the pantry, basement, cellar or on the refrigerator shelf (if there is free space).
In the process of cooking, along with sugar, you can add a little cinnamon - just half a teaspoon, it will give the dish a refined taste and a delicate, delicate aroma.

Applesauce in a slow cooker for the winter. Video

11.01.2018

Every mother, taking care of her baby, strives to feed her baby only with natural and high-quality products. If you have already introduced complementary foods to your child, you just need to know how to cook applesauce in a slow cooker. Your baby will be full and happy!

The variety of baby food today pleasantly surprises. But is it possible to be sure of its naturalness? It is much better to cook applesauce in a slow cooker for the winter on your own. Shall we try?

Compound:

5-6 apples.

Advice! Choose apples of sweet varieties, preferably red ones.

Cooking:

Let's wash the apples.
We will peel them, remove the stalks.
Cut apples into medium sized cubes.
Put the apples in a grid designed for steaming.
Activate the "Steam" option, close the lid.
We cook apples for twenty minutes.
Then put the apples in the blender container.
Small jars (preferably with a nominal volume of 250 ml), as well as lids, are sterilizable.
Blend the apples with an immersion blender until smooth.
Divide puree into jars.
Boil water in a large saucepan, put jars of mashed potatoes in it.
We sterilize them for five minutes, and then roll up the lids.
Turn the preservation upside down, wrap it with a warm towel.
Then move the puree to storage in the refrigerator.

On a note! Applesauce in the Redmond multicooker and in other models of the device is prepared in the Steam, Stew, Multicook programs.

Benefit, and more!

Everyone knows that apples are a storehouse of vitamins and useful components. Especially they have a lot of iron, which is so necessary for a growing organism. During steam processing, almost all the "usefulness" will be preserved in the delicacy.

Compound:

5 apples;
1 st. filtered water;
granulated sugar to taste.

Cooking:

Rinse the apples well, cut them into four parts.
We clean out the cores.
And again we wash the apples, put them in a colander.
Pour water into the multicooker container.
Put apple slices on a steaming grid, sprinkle them with granulated sugar to taste.
Turn on the corresponding option - "Paired".
Cook apples for 15-20 minutes.
Let's cool the fruit.
Using a spoon, remove the apple pulp along with the skins. Of course, if the skins are spoiled, we will throw them away.
With an immersion blender, beat the apple mass to a puree consistency.
Ready! You can treat the baby.

Unusual puree

Incredibly tasty is applesauce with condensed milk in a slow cooker. Serve it with pancakes for breakfast and your household will thank you.

Compound:

2 kg of apples of sweet and sour varieties;
3 art. l. granulated sugar;
0.5 st. filtered water;
200 ml of condensed milk.

Advice! Choose high-quality condensed milk only from natural products. And even better - cook condensed milk yourself.

Cooking:

Fruit platter

Unbelievable in taste is a puree made from various fruits with the addition of ginger. Attention: it is not recommended to give such a delicacy to the smallest children. But adults will happily taste it.

Compound:

2 apples;
2 kiwi;
2 pineapple slices;
1 tsp crushed ginger root;
1 tsp freshly squeezed lemon juice;
1 tsp vinegar (only apple cider vinegar).

Cooking:

A multicooker greatly facilitates the process of solving many culinary tasks. Applesauce prepared in this miracle device will become a real lifesaver for busy moms. Cook with pleasure and bon appetit!

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 slow cooker 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 warmed it up 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!

====================================================

I want to say that the recipe for this apple puree is quite simple, it can be easily prepared at home. I cook in a slow cooker, which makes the whole process much easier. By the way, such a delicacy is perfect for a baby, although, I think, adults will not refuse it either!

For cooking, I take ripe apples (you can also collect fallen fruits), boiled water, sugar (optional).

Ingredients:

1.5 kg apples
1-1.5 glasses of water
sugar as desired

Puree preparation

First of all, I carefully wash the apples. I peel them, cut out the seeds. I cut the blanks into about 4-6 slices.
I pour a glass of water into the multicooker bowl, set the “Extinguishing” mode for 1 hour. I wait until the water boils, and then spread the apple slices (1.5 kg). If the apples are hard, then you need to add a little more water, but if they are very ripe and soft, less, otherwise the mass will be very liquid.
Stir occasionally to keep the apples from sticking to the bottom of the multicooker. If the slices are softened before the specified time, I leave the puree in the “Maintenance” or “Multi-cook” mode (90 ° C) for about 30 minutes. You can add sugar if you like.
Then I beat the slightly cooled apple mass with a blender. In prepared clean jars I spread the puree. I send the blanks to the microwave for 10 minutes, set the lowest power (I have 100-180). After this treatment, the puree will last longer.
It remains only to close the jars with lids. Applesauce is ready! I keep the blanks in the refrigerator.

Enjoy your meal!