Apple puree through a juicer for the winter. How to make applesauce for the winter. Sweet delicacy "Nezhenka" with condensed milk

Applesauce recipe for the winter

Homemade applesauce is a storehouse of vitamins and valuable nutrients. You can cook it very quickly. The dish turns out fragrant and retains summer freshness and juiciness all winter. Baking with applesauce just melts in your mouth and even a very strong-willed guest will not be able to refuse it.

1. dish type: Dessert
2. dish subtype: Apple dish, stuffing.
3. number of servings per output: 25.
4. weight of the finished dish: 2.5 kg.
5. time for preparing:
6. national cuisine to which the dish belongs: Russian.
7. Calories:

Ingredients for making applesauce

• Apples - 2 kg.
• Water - 2 glasses.
• Sugar sand - 200 g.

Making applesauce: a classic recipe

1. Real housewives rarely puzzle over what to cook for breakfast, lunch or dinner. They always have a lot of interesting ideas in stock. Having made a preparation for the winter, you can always diversify the family daily diet. For example, applesauce is served both as an independent dish and as an addition to other delicacies. For example, it goes well with pancakes, waffles and pancakes. Some housewives add apple puree to creams and cake mousses. Also, this dish is an excellent filling for pies. The main thing is to stock up on them for the future.
2. We offer a simple recipe for apple puree for the winter. To prepare this delicacy at home, you will need to pick up ripe starchy fruits. You can take any variety. Peel apples from seeds and stalk, cut into four parts. Pour water into a saucepan and place fruit slices in it.

Cooking applesauce: peel and chop apples

1. Bring the mass to a boil and cover with a lid. After 5-7 minutes, remove the pan from the heat.

Preparation of puree: bring the apple mass to a boil

1. After waiting for the jam to cool, discard the apples in a colander. Then grind the pulp through a sieve.

Apple puree: grind apples

1. Transfer the resulting mass back to the pan, but without water. Add sugar to it, stir and cook for 5 minutes. Add water if necessary. When the puree is ready, transfer it to sterilized jars and seal with lids. Then the containers must be turned upside down and covered with a blanket. So banks are stored for at least a day before being transferred to basements and pantries.
2. Optionally, you can add the flavor of cinnamon or vanilla to the dish. If you like sour treats, pour 1-2 tbsp. l. lemon juice. It is an excellent substitute for table vinegar.

Applesauce with condensed milk for the winter

Ingredients:

• Apples - 2 kg.
• Water - 1 glass.
• Condensed milk - 1 can.

1. Remove the cores of the apples and cut them into slices without removing the peel. Put the fruit in a saucepan, pour water and put on the stove. Cook apples until softened. To make a puree, pass them through a blender after cooking.

Applesauce made with a blender

1. It is known that the skin of apples contains much more vitamins than the pulp. It is only necessary to cut it when the fruit is intended for an infant under the age of 1 year. It is better for children to eat whole apples, but it is better without seeds.
2. The finished soft mass must be mixed in a saucepan with condensed milk and put on fire again. 7 minutes after boiling, the puree will be ready. It must be laid out in sterilized jars, tighten the lids and leave for a day in a warm place. Then the workpiece can be transferred to the basement or pantry and left until winter.
3. Condensed milk can be cooked independently. At home, it turns out even tastier and healthier. If you are preparing mashed potatoes for children, do so, rather than buying a finished product with a huge number of unknown additives.

sugar free apple puree recipe

Ingredients:

• Apples - 1 kg.
• Water - 1 glass.

Delicious baby applesauce without sugar

However, in cases where the baby is allergic to sugar, just do not preserve it for the winter. It is enough to cook a small portion of the delicacy and feed the whole family to it, and the baby will be delighted.

1. Apples should be processed and the center removed from them.
2. Then the fruit is cut into slices and boiled in water until soft.
3. After that, the apples are ground through a sieve and boiled again on fire for no more than 5 minutes. At this stage, the process of making puree can be considered complete.

Sliced ​​apples for puree

How to make applesauce: video recipe

Ingredients:

• 3 kg of apples.
• 1 kg of sugar.
• 600 ml of water.

Learning how to cook apple puree is useful not only for those who have their own garden and every year the question arises of realizing a rich harvest. This skill is useful to every modern mother and grandmother. The delicacy is rich in iron and vitamin C, which is incredibly useful for both the growing and the formed organism in conditions of constant deficiency of essential substances.

Apple puree. Is there a sweeter, healthier, safer and, of course, tastier dessert? For those who grew up on this delicacy, no, and in our country there are most of them. Apple puree never gets boring, even small children can eat it, because it does not cause allergies. In addition, you can cook applesauce at home, and in this case it will cost quite inexpensively. Some recipes allow you to prepare this delicacy for the winter, thanks to which the savings in the family budget will be even greater.

Secrets of delicious and healthy applesauce

How to make applesauce

In order to cook delicious and, most importantly, healthy applesauce at home, you need to know a few secrets.

• Freshly prepared puree, if you plan to eat it right there, does not require heat treatment and the addition of sugar. Its benefits are the highest. If you want to prepare this dessert for the winter, you need to cook it with the addition of granulated sugar, which is a natural preservative.
• Apples of autumn varieties are suitable for conservation.
• If children or nursing mothers will feast on them, then red varieties of apples will have to be abandoned, as they sometimes cause allergies.
• To obtain a gentle puree, you will have to grind the products very carefully. To do this, rub the apples through a sieve or grate very finely, pass through a meat grinder, beat with a mixer. Previously, the seed box is removed from the apples. You also need to clean them up.
• Jars and lids must be sterilized - only in this case the dessert will not turn into poison.

The remaining subtleties are completely dependent on the specific recipe.

Classic homemade apple puree recipe

Homemade applesauce

What do you need:

• apples - kilogram;
• water - half a glass;
• sugar - half a glass;
• lemon juice - a teaspoon.

How to weld:

1. Prepare the apples, be sure to peel them. Cut into slices, put in a saucepan, cover with water, simmer for half an hour.
2. Rub through a sieve, mix with sugar, lemon juice, cook for another 10 minutes.
3. Arrange in jars (do not forget to sterilize them!).
4. Close with screw caps. Wait until it cools down and put it away for the winter.

Puree is obtained with a slight sourness, very useful.

Cinnamon

Applesauce with cinnamon

What is needed:

• apples - kilogram;
• water - a glass;
• sugar - a glass;
• ground cinnamon - a teaspoon.

How to cook for the winter:

1. Prepare apples as indicated in the previous recipe.
2. Fill with water, boil for 30 minutes, wipe through a sieve.
3. Mix with sugar, cinnamon. You need to cook for another 15 minutes.
4. It remains to decompose into jars (sterile, of course) and roll them up (or twist) with lids.

This recipe makes a sweet applesauce with a warm cinnamon flavor. Such a delicacy can only be cooked at home.

"Sissy" with condensed milk

Apple puree with condensed milk

What do you need:

• apples - 2 kilograms;
• condensed whole milk with sugar - standard jar;
• water is a glass.

How to do:

1. Peel and cut the fruit, cover with water and cook for 40-45 minutes.
2. After cooling, turn the apple mass into puree.
3. Mix mashed potatoes with condensed milk and cook this mixture for 15 minutes.
4. It remains to decompose into jars and cork.

To taste, this dessert resembles applesauce with cream, which in Soviet times was called "Nezhenka". It has a very mild taste indeed. And do not hesitate - it is possible to repeat a culinary masterpiece from Soviet childhood at home, moreover, it is not at all difficult.

Apple-pumpkin

Apple-pumpkin puree

What will be required:

• apples - 1 kg;
• pumpkin - 1 kg;
• orange peel - a teaspoon;
• sugar - a glass.

How to weld:

1. Cut peeled apples and pumpkin into small cubes, fill with water so that it completely covers them, cook until soft. You can also steam it without using water - in this case, the puree will be much thicker, sweeter and healthier.
2. Blend fruit and vegetables with an immersion blender.
3. Combine with sugar and orange zest. Put out a quarter of an hour.
4. Divide into jars. It is important that they are the same size.
5. Put the jars in a pot of water and sterilize their contents for a quarter of an hour.
6. Roll up the jars, and when they cool down, put them away for the winter.

A double boiler will help you make this healthy delicacy at home.

Experimenting, you can get other tastes. Surely many of our readers have their own secret recipe for applesauce. We will be glad if you share it with us. By the way, apples can also be made delicious.

Elena Pronina

Cooking time: 40 minutes

Yield: 2 jars of 0.5 liters.

Applesauce is a favorite dish for children, both the smallest and older children. It often starts with the first complementary foods. Today we will prepare baby apple puree for the winter. Of course, a freshly prepared product cannot be replaced with completely canned food, even homemade, but sometimes they can be a way out when there is no time to cook.

Since salt and sugar are usually avoided for very young children, we will prepare applesauce for the winter for children up to a year without sugar - the recipe will be with additional sterilization of the finished product so that the product does not deteriorate.

How to cook applesauce for the winter at home for babies - a recipe with a photo step by step

Prepare the necessary ingredients. Apples, of course, are better to take sweet ones.

Peel apples and cut. If they darken quickly, you can drizzle them with lemon juice for a lighter puree color.

Put the chopped fruit in a thick-walled saucepan, add water and put on a slow fire. Simmer until completely soft, about 30 minutes.

While the apples are cooking, sterilize the jars in any convenient way (in a pot of boiling water, in the oven or microwave).

Blend apples in a blender until smooth. While stirring, boil the puree for another three to four minutes over low heat.

Fill the sterilized jars to the “shoulders” with hot puree, cover with sterile lids (do not roll up yet).

Put the jars in a saucepan, on the bottom of which you can put a small towel so that the jars do not knock in the future. Pour water into the pan up to the "shoulders" of the cans and put it on fire. Sterilize jars with mashed potatoes for 15-20 minutes.

After sterilization, carefully, without opening the lid, remove the jars from the pan and roll them up. Turn over, wrap and leave to cool.

Here is such a great recipe for applesauce for the winter at home for children, which you will certainly repeat more than once. You can store the product prepared according to it at room temperature, in a dry, dark place, away from heat sources (battery, kitchen).

Other recipes

In addition to the above, there are other recipes for apple puree.

Without sterilization

Ingredients

• Apples - 2 kg.
• Sugar - 250 g.
• Water - 250 ml.

Cooking time: 1 hour

Yield: 2-3 jars of 0.5 liters.

If you are preparing a blank for a small child, it is better to play it safe. Therefore, if you do not want to use additional sterilization, then in this case add sugar to the puree. Moreover, it is not so much needed for sweet apples.

Wash, peel and cut apples. Put apples in a thick-walled saucepan, add water and cook over low heat for 30-40 minutes until soft. Then beat with a blender until a homogeneous puree, add sugar, boil for 10 minutes and arrange in sterilized jars. Cover with sterile lids, roll up, turn over, wrap and leave to cool.

Through a meat grinder with peel

Ingredients

• Apples - 1 kg.
• Sugar - 200 g.
• Water - 200 ml.

Cooking time: 1 hour

Yield: 1 jar 0.5 l.

For those who want to spend even less effort to prepare applesauce for the winter - the easiest recipe that does not include any sterilization or peeling of apples.

Wash the apples thoroughly, remove the cores from them. Put in a thick-walled saucepan, add water and sugar and cook over low heat for about 50 minutes. Beat with a blender. Boil the resulting puree for 5 minutes, arrange in sterile jars, roll up, wrap and leave to cool.

Safety rules for feeding children homemade puree

And now we will answer the most important question of parents - how to cook applesauce for a child for the winter, as well as how to store it so that it does not harm health.

Let's say right away that this is possible if the following conditions are met:

• Do not neglect the thorough and long sterilization of cans (lids cannot be boiled for a long time, the gum may deteriorate), as well as additional sterilization of the finished product
• Fruit should be washed thoroughly using a stiff brush.
• The blanks should be stored in a dry and dark place, at room temperature, and preferably cool. Only jars with screw caps can be stored in the refrigerator; rolled-up lids can deteriorate the gum when stored in the cold. Do not store blanks in the kitchen, where heat comes from the stove, as well as next to the batteries.
• Be sure to try the product before giving it to your baby!
• Brief boiling of the finished product kills some disease-causing microbes, and even destroys the botulinum toxin. That is, in winter, having opened a jar, it is worth heating the mashed potatoes in a thick-walled saucepan until it boils, and then cool it again. This will not affect the taste in any way, but it will be an excellent reinsurance. To be clear, this method is applicable only if the puree is completely normal in texture, taste and smell, and you just want to play it safe. If there is the slightest doubt - a swollen lid, a sour taste or smell - such a product is definitely worth throwing away and not risking boiling.

This piece has many advantages. Apples mashed with sugar - this simple recipe will seem like an unexpected find to you. Any apples are suitable for harvesting, you need sugar in moderation, you do not need to control the entire cooking process at all. And these are not all the advantages. Fruits chopped on a borage grater that have passed the sterilization stage, if necessary, can easily be turned into air puree by chopping them with a blender. And how many options for using apple preserves! This is a texture filling in pastries, especially for open pies, and an independent dessert or sauce that will grind the blender. The fruit mass is in no way inferior to pureed apples from the store. Only it will already be your fruits, environmentally friendly and fresh. This harvesting method has no less advantages than drying apples in the oven.

The sterilized preparation is considered healthy, undigested and moderately sweet, recommended for baby and diet food. Apples mashed for the winter are indispensable during fasting and for maintaining the body during diets based on an abundance of fiber in the daily diet. Contemporary, versatile and practical preservation will appeal to connoisseurs of fragrant apples and expand their consumption at any time of the year.

Ingredients:

• apples - 2.5 kg;
• sugar - 500 g;
• water - 2 l;
• citric acid -1 teaspoon.

Cooking mashed apples with sugar for the winter

Wash ripe apples of sweet and sour varieties, juicy and tender.

Peel the fruit. Cut them into two parts and take out the core with seeds. So that the apples do not darken, oxidizing in the air, prepare two liters of water and a teaspoon of citric acid. Dissolve acid in water. Dip the chopped apple halves into the acidic solution as they cook.

Sterilize four half-litre jars and seam lids. It is not necessary to dry them.

When all the fruits are processed, you can start chopping apples. To do this, take a clean borage grater and grate all the fruits. Pour sugar into the apple mass and stir the ingredients. Place the prepared fruit and sugar in a non-stick saucepan and bring to a near boil over low heat. If the mass is very dry, then leave it to stand before cooking for 30 minutes so that the juice stands out, but the color of the apples may darken slightly.

Pour the hot mixture into prepared jars, which are covered with lids. It's still too early to roll up conservation. Put the jars in the "water bath". The water in the sterilization pan should be hot and reach almost to the neck of the jars. Press the lids with a saucer so that splashes of boiling water do not get into the workpiece. Sterilize pureed apples 15-20 minutes after boiling water. The color of the blank will become amber, and the fruit will acquire an appetizing and translucent texture.

Now you can roll up the covers. Turn the twisted jars upside down and cool. Store the preservation in a cool place out of direct sunlight.

Advice: apples mashed with sugar can be cooked without cooking. Pack the apple and sugar mixture tightly into sterilized jars, cover without sealing, and place them in a cold oven. Cook preservation at a temperature of 120 degrees for 40-50 minutes. Roll up and store in a cool and dark place.