Making applesauce for children. Applesauce for the winter for children. How to make apple puree for babies - a classic recipe

Vegetable and fruit purees are one of the first complementary foods in a baby's diet and can be given from 6 months. On the store shelves there are orderly rows of all kinds of jars from different manufacturers, the choice is dizzying! But why buy (be that as it may, store-bought products are store-bought) if you can do a lot yourself! Make it and be confident in the freshness, quality and naturalness of the product!

Making apple puree is very simple and not very troublesome. Judge for yourself.

Ingredients

• apples - any delicious
• water - purified drinking water

Preparation

Do not put sugar in the puree; if the apples are sweet, then the puree will turn out quite sweet. But, if you still want to sweeten it, then add a pinch of powdered sugar, it will dissolve faster than sugar. You can also take honey if the child is not allergic to it.

To enjoy delicious puree from your apples, you can prepare it for future use. Boil and place in sterile jars that should be stored in the refrigerator. Or put it in containers and freeze.
For older children, you can add a little cinnamon to the puree - it is very tasty and aromatic.

And, by the way, the apple skin that is cut can also be used.

It is rich in vitamins (and we already have it), so put it in a bag and freeze it (you can dry it in the oven or microwave). And in winter we will add it to tea or make apple soup with honey. The smell of apples will remind you of summer, lift your spirits and help you overcome gloomy, stormy winter days.

Tell me, are there apples in stores in winter too? But I assure you, no winter variety of this fruit will ever put you in a summer mood and provide your child with so many vitamins.

For many people, there is no tastier treat than the apple puree they ate as children. This dessert is not only tasty, but also very healthy, which is why it is used in baby food. Make your own applesauce for the winter - in this case it will cost less, and you will be confident in its quality.

Cooking features

Preparing applesauce is a simple process, even if it is prepared for the winter, but you still need to know some subtleties for this.

• The less heat treatment, the more benefits from apples will be retained in the finished product. You can reduce the heat treatment time by cutting the fruits very finely or even passing them through a meat grinder or juicer.
• Apples that are most suitable for applesauce are fall varieties or those that ripen at the end of summer, as long as they have time to ripen. To make sweet apple puree you need less sugar.
• If it is expected that a small child will eat the puree, then only green or yellow apples can be used to prepare it - red ones can cause allergies in the baby.
• Regardless of whether adults or children enjoy the taste of applesauce, all the pleasure will be ruined if rotten apples are used to make it. When preparing fruit for canning, all unsuitable areas must be cut off.
• Store-bought apples are best peeled by removing a thin layer of peel; to give the fruit a marketable appearance, they are often coated with wax.
• The puree will have a more pleasant color if you sprinkle the chopped apples with lemon juice - then it will not darken.

If the puree is being prepared for the winter, it should be placed in clean, sterilized jars, and sealed tightly with boiled metal lids.

Classic applesauce recipe

• apples – 2 kg;
• water – 0.25 l;
• sugar – 0.25 kg;
• lemon juice (optional) – 20 ml.

Cooking method:

• Wash and peel the apples, cut out the seed box. Cut into thin slices and place in an enamel bowl.
• Fill the apple slices with water. Simmer over low heat for 30-40 minutes until the apples are completely soft.
• Blend the apples in a blender or strain through a sieve.
• Place in the same container in which they were cooked first. Add sugar and lemon juice if you want the jam to be more sour.
• After the puree boils, time it for 15 minutes and boil it for the specified time.
• Place in small sterilized jars without cooling. Screw them on with sterilized metal caps. Place on the lids to allow the jars to cool as they are. After this, the puree can be put away for the winter.

Applesauce, prepared according to the classic recipe, has a sweet and sour taste and a pronounced aroma of apples.

Applesauce with cinnamon

• apples – 1 kg;
• water – 0.25 l;
• sugar – 0.2 kg;
• ground cinnamon – 5 g.

Cooking method:

• Wash the apples, peel them, cut them into 4 parts and cut out the core from each.
• Cut the apples into thin slices, place them in a saucepan, cover with water and simmer over low heat for half an hour.
• Cool and blend in a blender to a puree consistency.
• Place back into the pan and stir in the granulated sugar and cinnamon.
• Place the pan on the stove, bring the puree to a boil and cook for 10 minutes.
• Place in sterilized jars and seal.

This recipe makes the puree aromatic and sweet.

Applesauce with condensed milk

• apples – 2 kg;
• whole condensed milk with sugar – 380 g (1 can);
• water – 0.25 l.

Cooking method:

• Wash the apples and remove the core. Remove the skin with a knife, slice thinly and place in a saucepan with a thick bottom.
• Pour water into this pan and put it on fire.
• Simmer the apples over low heat for 40-50 minutes.
• Cool the apple mass and puree in any way convenient for you.
• Return the apple mixture to the pan, add condensed milk and stir. For convenience, the can of condensed milk can be warmed up a little beforehand in warm water (without opening) or removed from the refrigerator in advance.
• Boil the apples with condensed milk for a quarter of an hour.
• Place into prepared jars. Seal tightly with metal lids.

Applesauce with condensed milk turns out sweet and tender, reminiscent in taste of “Nezhenka” applesauce, on which more than one generation of young sweet tooths has grown up.

Applesauce with cream

• apples – 2 kg;
• cream 30% fat – 0.2 l;
• water – 100 ml;
• granulated sugar – 0.25 kg.

Cooking method:

• Peeled apples, without seeds, pass through a meat grinder.
• Place the applesauce in a thick-bottomed saucepan and mix it with water and sugar.
• Simmer for 40 minutes over low heat, stirring frequently to prevent burning.
• After the specified time, pour in the cream, mix well and cook for another 15 minutes.
• Place the puree into sterilized jars and seal them with metal lids.

This recipe makes the puree even more tender than the previous one. It has a pleasant color and taste.

Applesauce in a slow cooker

• apples – 1.5 kg;
• sugar – 0.2 kg;
• water – 0.2 kg.

Cooking method:

• Cut the apples, after washing them and peeling them, core them.
• Cut into thin pieces, place in a multicooker bowl, and fill with water.
• Set the “Stew” program for 60 minutes.
• Remove the apples from the slow cooker and let them sit for a while to cool. Rub through a sieve. Mix with sugar and transfer to a slow cooker.
• Turn on the “Extinguishing” mode again, but this time for only 10 minutes.
• Sterilize the jars and place the finished puree on them. Close hermetically with metal lids, after boiling them first.

The taste of this puree will be exactly the same as that prepared for the winter according to the classic recipe. It will also stand no worse - it will not spoil all winter, even if you store it at room temperature.

Applesauce with prunes

• apples (green or yellow) – 3.5 kg;
• prunes (pitted) – 1 kg;
• sugar – 1.5 tbsp;
• lemon – 0.2 kg;
• water – 1 l.

Cooking method:

• Peel the washed apples and cut out the seed box.
• Cut the apples into small cubes.
• Place a large saucepan on the fire, pour sugar into it and pour in a liter of water.
• When the water boils, put the apples in it and cook for 20 minutes over low heat.
• Wash and soak prunes in warm water. If you come across prunes with pits, remove them.
• Cut each dried fruit into several pieces. Place on apples.
• Cook everything together for 40 minutes, stirring often. If you do not do this, the puree will burn and acquire an unpleasant taste and smell.
• After the specified time has passed, remove the fruit from the heat and blend with an immersion blender to a puree consistency.
• Return to a boil and cook for 10 minutes.
• Place in jars that previously needed to be sterilized.
• Close with metal screw caps or roll up using a special key. Use boiled lids.

This recipe produces a sweet and sour puree that combines the benefits of prunes and apples. Suitable for dietary purposes, as it requires very little sugar.

Applesauce with pumpkin

• apples – 1 kg;
• pumpkin – 1 kg;
• orange zest – 5 g;
• sugar – 0.2 kg.

Cooking method:

• Wash the pumpkin and apples, peel them and cut them into small cubes.
• Steam them until soft.
• Grind using a blender or meat grinder.
• Place the pumpkin-apple mixture in a cauldron, add sugar and zest.
• Bring to a boil and simmer for 10 minutes.
• Transfer to sterilized jars. Cover them with lids and place in a large saucepan with water.
• Sterilize for 20 minutes.
• Remove from the pan and roll up.

Apple-pumpkin puree has an unusual color and taste, but it turns out very appetizing.

Applesauce prepared for the winter according to any of the above recipes can not only be eaten with spoons, but also used to prepare other sweet dishes.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the first complementary foods for a baby, a favorite treat for children and adults, a reminder of summer in a long, cold winter - all these roles are successfully fulfilled by fresh apple puree. Delicate, moderately sweet, made with caring hands, it brings health, longevity, and good mood.

How to make apple puree

Do you have a garden where apple trees annually delight you with beautiful, juicy apples? Sometimes the season brings such a harvest that some of the fruit remains unclaimed. Don’t rush to give up nature’s bounty, learn how to make applesauce at home, it’s rich in vitamins, healthy, and deliciously delicious. It will be a good help in winter and will become a favorite treat for the whole family.

Apple puree recipes

Simple and accessible recipes for every novice housewife will help you diversify your apple diet. With and without sugar, with various vegetable and fruit additives, with cinnamon, cream and condensed milk - each recipe is extremely good. You can safely treat children, even very young babies, with homemade fruit puree. There will be no dyes, preservatives or harmful chemical additives, only fruits, summer and the warmth of my mother’s heart.

Apples contain a miraculous substance - pectin. It gently cleanses the human body, eliminates cholesterol, and helps the intestines. Most pectin is contained in the core, which is usually thrown away. When cooked, pectin goes into solution and this is incredibly useful. Making puree with a blender is easier than rubbing it through a sieve, but if you want to get the maximum benefit from the product, give up the technique. Cut the apples without removing the cores and grind them by hand. This dish looks different; it includes elements of natural jelly.

For the winter

• Calorie content of the dish: 76 kcal
• Cuisine: Russian.

The classic version of the most delicate and healthy apple puree for the winter is prepared very easily. Most of your efforts will be directed to washing, peeling and cutting fruits and preparing jars. The recipe in this section has a zest, a subtlety that makes the dessert exquisite and unusual. A little ground cinnamon is added to the apple-sugar mixture, which delicately highlights the taste of apples and gives it interesting notes. If you definitely don’t like the taste of cinnamon, feel free to exclude it from the dish.

Ingredients:

• Apple – 2 kg
• Sugar – 0.3-0.5 kg;
• Cinnamon – 1 tsp;
• Lemon juice – 1 tsp.

Cooking method:

1. Peel washed fruits, remove cores and damaged areas, and cut into pieces.
2. Place the slices in a saucepan with a thick bottom and place on low heat.
3. When the apples release their juice, add the desired amount of sugar, which depends on the taste of the fruit and personal preference.
4. Boil the fruit in its own juice for 15-20 minutes. Cool until warm.
5. Puree the mixture with a blender, add cinnamon and lemon juice, bring to a boil.
6. Place the mixture into small sterile jars. Close tightly.

For babies

• Number of servings: one.
• Calorie content of the dish: 68 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Feeding a baby is a responsible matter. One of the first “adult” dishes for your baby is applesauce. You can make a treat from fresh apples for your baby both in summer and winter. There is no need to close it for future use since apples are available all year round. If you decide to store fruit puree at home for complementary feeding of a child in his first year of life, freeze it in portioned packages. To feed your child, choose the fruits of local, proven varieties: Antonovka, white filling, and from the winter varieties - snow calvil.

Ingredients:

• apple - 1 piece;
• sugar (if necessary) – 1/2 tsp.

Cooking method:

1. Peel the fruit and remove seeds, cut into small slices.
2. Steam the apple slices in a saucepan or slow cooker for 10 minutes.
3. Cool the slices and turn them into a homogeneous mass. If the apples are sour, add sugar, but remember that the baby does not need excess sugar.
4. For greater tenderness, beat the apple puree with a mixer.

Apple puree with condensed milk

• Cooking time: 15 minutes.
• Calorie content of the dish: 82 kcal
• Cuisine: Russian.
• Difficulty of preparation: easy.

Homemade applesauce can taste different. Condensed milk can give it tenderness and milky-caramel flavor. This dish bears the affectionate name “Sweetheart” and is extremely popular not only among children, but also among adults of any age and gender. Try making it once, and apple puree with condensed milk will become a favorite treat in your family for many years. The dessert will be more tender if you remove the peel from the fruit, but do not do this unless absolutely necessary. The maximum amount of nutrients is stored under the skin of apples.

Ingredients:

• apples – 2 kg;
• condensed milk – 1 can (380 g);
• water – 200 ml.

Cooking method:

1. Cut clean fruits into pieces and remove the core.
2. Place the apple slices in a thick-bottomed bowl, add water, and cook.
3. When the apples are soft, cool them until warm, puree them using a blender or rub through a sieve.
4. In a thick-bottomed saucepan, cook the mixture with condensed milk over low heat for about 5 minutes. Don't forget to stir so it doesn't burn.
5. Place the finished dish hot into jars and seal them.

Applesauce without sugar

• Number of servings: for 4 0.5 l cans.
• Calorie content of the dish: 67 kcal
• Purpose: fruit dessert, preparations for the winter.
• Cuisine: Russian.
• Difficulty of preparation: easy.

If you are trying to minimize your carbohydrate intake, the question of how to make sugar-free applesauce will be relevant to you. Apple pulp preparations, even without sugar, are a rewarding product. It is made quickly, tastes good, stores well, and does not require sterilization. It looks very beautiful both on the table and in the photo. All you need to do is prepare the fruits, cook them and turn them into a homogeneous mass.

Ingredients:

• apples – 2 kg.

Cooking method:

• There is no need to peel the fruits, just remove the seeds. Boil the apples cut into slices until tender. You can use a double boiler or a thick-bottomed pan.
• Turn the boiled fruit pulp into a homogeneous mass using a blender, food processor, or rubbing through a mesh colander.
• Bring the mixture to a boil, cook for 5 minutes.
• Place the mixture into sterile jars and seal the lids tightly.

With pumpkin

• Cooking time: 45-60 minutes.
• Number of servings: for 4 0.5 l cans.
• Calorie content of the dish: from 53 kcal.
• Purpose: dessert from vegetables and fruits, preparations for the winter.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For children's, dietary, gentle menus, homemade puree from pumpkin and apples is used. This dish can be prepared for future use, and from mid-summer to December it can be prepared from the fruits of the autumn harvest. Sugar is added to the dessert or dispensed with - it depends on your preferences, the taste of apples and pumpkin. Taste the dish before adding sugar. Before cooking applesauce with pumpkin, prepare the fruit. The apples are separated from the centers, the pumpkin is peeled and cut into small uniform cubes.

Ingredients:

• apples – 1 kg;
• peeled pumpkin – 1 kg;
• sugar – 0.3-0.5 kg;
• water - 150-200 ml;
• juice of half a lemon.

Cooking method:

1. Cut the fruit into slices, removing the centers. Cut the pumpkin into cubes.
2. Add a glass of water or less and cook the pieces until tender. Cooking time is about half an hour.
3. Grind the prepared fruits until smooth, add sugar, a couple of tablespoons of lemon juice, and boil.
4. Distribute the finished food into jars and seal tightly.

With cream

• Cooking time: 1 hour 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 76 kcal.
• Purpose: fruit dessert.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This dish is prepared immediately before eating. Look at the photo - how beautiful this dessert is! If you decide to make applesauce with cream for a child, don’t hesitate to cook for the whole family. It's so delicious that it's simply impossible to resist. The recipe for applesauce with cream is simple: pour the cream into the prepared fruit mixture. Whether you need to add sugar to dessert - decide for yourself. If the apples were not very sour, there is no such need. This recipe is described for a slow cooker.

Ingredients:

• apples – 1 kg;
• heavy cream (33%) – 70 ml.

Cooking method:

1. Cut the peeled apples into pieces of any shape, but of the same size. Clean the seeds and cut out the core.
2. Place the fruits in the multicooker, add a partial glass of water and turn on the “stew” program for an hour.
3. Cool the apple pieces slightly, transfer to another bowl, and puree. Add cream and beat with a mixer for 1-1.5 minutes.

With pears

• Cooking time: about one hour.
• Number of servings: 3 cans 0.5 l.
• Calorie content of the dish: 76 kcal
• Purpose: fruit dessert, preparation for the winter.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another yummy made from natural products that invariably causes children's delight is apple and pear puree. In the summer-autumn season, it can be made from fresh fruits, flavored with cream, and used in puff pastries. For the winter, there is nothing else left to do but prepare canned puree for your home. It's as easy as making apple dessert. Boil fruits and turn them into a homogeneous mass - you don’t even need to sterilize them. The dish looks very beautiful in the photo - you can do the same.

Ingredients:

• apples – 1 kg;
• pears – 1 kg;
• sugar – 0.3 kg;
• cinnamon (if desired) – 1 tsp;
• lemon juice – 1 tsp.

Cooking method:

1. Wash and cut the fruit into slices. If their skin seems tough, peel it. The seeds need to be cut out.
2. Boil the fruits in a double boiler or boil in a small (less than a glass) amount of water until tender.
3. Using a blender, prepare a smooth fruit mixture. Add sugar and lemon juice. Add cinnamon if desired.
4. Bring the mixture to a boil and pack into jars. Roll up tightly.

With carrots

• Cooking time: 30 minutes.
• Number of servings: one.
• Calorie content of the dish: 62 kcal
• Purpose: complementary feeding for babies.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A classic baby food dish for infants is carrot and apple puree. Made at home by the caring hands of a mother or grandmother from reliable, homemade products, it will bring pleasure to the baby without side effects. Prepare the dish immediately before feeding; fresh it tastes better and is healthier. Choose medium-sized carrots for cooking, and local varieties of apples.

Ingredients:

• carrots – 1 piece;
• apple - 1 piece;
• sugar (if needed) – 1/2 teaspoon.

Cooking method:

1. Cut carrots and apples into large pieces. They must first be cleaned and excess removed.
2. Steam the carrots for about 20 minutes, add an apple to it, continue cooking.
3. After 10 minutes, remove the fruit pieces and puree them. Try to see if you need to add sugar.
4. If the mixture is thick, dilute it with one or two teaspoons of water or milk.

Video

Applesauce for a baby will not be the first dish that he will try as complementary foods are introduced. WHO recommends starting complementary feeding no earlier than 6 months with vegetables or cereals. At a certain stage, the baby will begin to eat fruit. It is better to offer your child an apple as the first fruit.

In addition to useful substances, white and green apples have hypoallergenic properties, so they are recommended to be given even to children who are familiar with such problems as allergies.

At what age to start

If the first complementary food (vegetables) is introduced to the child from 6 months, the second (porridge) - from 7 months, then fruits can be introduced as the third. Thus, the child will become acquainted with fruits when he is 8 months old. The age for introducing fruits into the diet may vary depending on how many months the baby began to be fed.
Apples are highly acidic and contain coarse dietary fiber. When eating fruits earlier, the baby often develops eating disorders and allergies.

Fruit selection

Ready-made purees often contain food additives - starch, sugar and citric acid. A child who is familiar with a problem such as food allergies should not be given these products.
To be sure of the quality of the puree, it is better to prepare it yourself. It’s not difficult to do this at home, the main thing is to find quality fruits.

Apples should not contain large amounts of nitrates and be subject to long-term storage and chemical treatment. White and green fruits from your own garden are ideal. But if he is not there, you can turn to your friends. Finding safe fruits in a store or market will be more difficult - often even farmers who position their products as environmentally friendly use fertilizers and chemicals.

Cooking methods

It is much easier to find a recipe for making a healthy treat than to choose good fruits for it.
Typically, applesauce for babies is prepared in two ways - with and without heat treatment.

To avoid food poisoning, it is better to give a baby no older than 6 months puree from heat-treated fruits. If you cook the apples first, they will be better digestible. After cooking, the acidity of the product decreases, pectin fibers soften, which promotes digestion. Reduces the likelihood of eating disorders and bloating.

You can prepare apples in various ways - boiling, steaming, baking. Don't be afraid of losing vitamins after cooking apples.

Up to 60-80% of all nutrients remain in finished apples. Vitamin C is destroyed the most, but this helps reduce the acidity of the finished puree. It is better to use a recipe with a cooking method that produces the smallest amount of broth, since some of the nutrients pass into the broth, i.e. steam or bake the fruit.

Preparation of puree with heat treatment

The applesauce recipe includes three steps:

1. fruit preparation;
2. cooking using the chosen method;
3. chopping finished apples.

What you need to do with apples before you start cooking:

• wash with soap or baking soda;
• rinse with boiled water;
• peel and core;
• cut into slices.

If the apples are baked in the oven, there is no need to peel or cut them. Before baking in the microwave, they are peeled and cut into pieces. When the fruits are prepared, they are processed in any of the following ways.

How long should you cook apples?

• cook for 2-3 minutes;
• steam in a multicooker/steamer for 15-20 minutes;
• bake in the oven in a mold or foil for 15-20 minutes;
• bake in the microwave in a bowl, adding a couple of tablespoons of water, 10 minutes at maximum power

All that remains to be done is to chop the fruit.

For the smallest apples, it is preferable to grind them in a blender or rub them through a sieve to obtain a uniform consistency. For older children who can chew food, apples can be grated or crushed with a fork.

As you can see, the applesauce recipe is very simple, and it won’t be difficult to repeat it.

Recently, convenient household appliances for preparing baby food have appeared - steamers-blenders. All you need to do is put the prepared fruits or vegetables into the steamer. After cooking, you need to turn the device over, which will grind everything until smooth. Such a device will come to the aid of mothers who have absolutely no time to prepare homemade food for their child, but also have no desire to feed them with store-bought products.

Prepared baby puree can be rolled into jars. But before this, the container must be sterilized, and the puree itself must be brought to a boil in a separate container before adding.

Making puree without heat treatment

This recipe allows you to preserve the nutrients as much as possible. However, in babies no older than 6 months, such a product can cause digestive upset due to the high acidity of apples and the content of indigestible fiber in them. Against the background of digestive disorders, allergies may worsen if the baby has a tendency to it. Therefore, it is better to offer fresh fruit puree to an older child, when he has already mastered a new way of eating and is actively eating complementary foods.

Fruits are prepared in the same way as before heat treatment, then crushed with a blender or rubbed through a sieve. When your baby develops chewing skills, you can simply grate the apples.

Fresh puree should be consumed immediately, since upon contact with air and exposure to light, the beneficial substances are quickly destroyed.

How many spoons should you start giving a new product? As with any other type of complementary feeding, start with 1/2-1 teaspoon in the first half of the day, and then carefully monitor the child’s reaction. Although apples are considered hypoallergenic, some babies have food allergies to them, so any new product should be introduced with caution.

Making your own applesauce is quite simple. The recipe is described in detail in the article. The main thing is to choose good and safe fruits. And it is necessary to start giving a new product gradually - then digestive disorders and allergies will bypass the child.

(the recipe will be presented below) it turns out tasty and tender from any variety of fruit. For such a sweet canned product, we decided to purchase a product called Antonovka. You can make a special puree from these apples, which is good not only for pies, but also for regular consumption along with strong tea.

Quick applesauce: step-by-step recipe

Dessert ingredients:

• granulated sugar - 200 g;
• fresh apples (Antonovka) - 1 kg;
• ripe lemon juice - 4 large spoons;
• Regular drinking water - 10 large spoons.

Features of choosing fruits

Applesauce, the recipe for which includes the Antonovka variety, can be prepared from both ripe products and slightly overripe ones. The main thing in creating such a preparation is that all purchased fruits are free of wormholes and mold.

Processing of the main ingredient

Before preparing applesauce, you should thoroughly wash each product. To do this, place the fruits in a large basin, soak them in cool water, and then rinse them one by one using a soft cloth. Next, each apple must be finely peeled and seeded. To make the puree cook much faster, it is recommended to cut the fruit into thin slices and place in a heat-resistant pan.

Heat treatment

Homemade applesauce can be made either on a gas stove or using an oven. We decided to use the first option, since with it the product will be ready for rolling in 50-70 minutes. To do this, pour the juice of ripe lemon and drinking water into the bowl with apples, and also add. Mix the ingredients, bring them to a boil, close tightly and simmer for a quarter of an hour (until the apples become completely soft and begin to fall apart).

Fruit grinding process

After the mass is well boiled, it should be cooled a little, and then put ¼ of the part into a fine sieve and grind thoroughly using an ordinary masher. As a result, you should end up with airy puree and coarse pulp that you need to get rid of.

The final step in making homemade applesauce

The resulting applesauce (the recipe, as you can see, is not so complicated) should be put back into a heat-resistant saucepan, brought to a boil and cooked for 5-10 minutes until the product begins to “puff”. Next, the fruit pulp must be placed hot in sterilized glass jars and sealed with metal lids. After this, the dishes need to be turned over, covered with a blanket or terry towel and kept in this position for about a day. During this time, the canned puree will cool down, after which it can be stored in the refrigerator, underground or cellar.

The prepared dessert can be consumed the very next day after it is baked. It is worth noting that such puree will not only serve as a wonderful addition to a cup of freshly brewed tea, it is also good as a tasty filling for open pies, pies and other home-baked products.