For many people, there is no tastier delicacy than an apple puree they ate in childhood. This dessert is not only tasty, but also very useful, so it is used in baby food. Apples for the winter with your own hands - in this case it will be cheaper, besides, you will be assured of its quality.
Cooking Features
Making applesauce is a simple process, even if it is harvested for the winter, but you still need to know some subtleties.
- The less heat treatment, the more benefits from apples will remain in the finished product. You can shorten the heat treatment time by cutting the fruit very finely or even passing it through a meat grinder or juicer.
- Apples of autumn varieties or ripening at the end of summer are most suitable for apple puree, as long as they are ripe. For making mashed sweet apples you need less sugar.
- If it is assumed that there will be a baby puree, then only green or yellow apples can be used to make it - red ones can cause an allergy in the baby.
- Regardless of whether adults or children enjoy the taste of apple puree, all pleasure will be spoiled if you use rotten apples for making it. All unfit places in the preparation of fruits for conservation must be cut.
- Store apples are best cleaned by removing a thin layer of skin from them - they are often coated with wax to make them marketable.
- A more pleasant color of puree will have, if sliced apples sprinkle with lemon juice - then it will not darken.
If the mash is harvested for the winter, it should be laid out on clean sterilized jars, and rolled them up tightly, boiled with metal lids.
Classic apple sauce recipe
Composition:
- apples - 2 kg;
- water - 0, 25 l;
- sugar - 0, 25 kg;
- lemon juice (optional) - 20 ml.
Method of preparation:
- Wash and peel the apples, cut the seed box. Cut into thin slices and place in an enamel bowl.
- Fill the apple slices with water. Simmer for 30-40 minutes until the apples are completely soft.
- Beat the apples in a blender or rub through a sieve.
- Put in the same container in which they were first boiled. Fill with sugar, pour in lemon juice if you want the jam to leave.
- After the mash boils, strip for 15 minutes and boil it for the indicated time.
- Spread into small sterilized jars, without cooling. Screw in sterilized metal caps. Put it on the lids so that the jars cool down. After that mashed potatoes can be removed for the winter.
Applesauce, cooked according to the classic recipe, has a sweet and sour taste, pronounced aroma of apples.
Cinnamon Applesauce
Composition:
- apples - 1 kg;
- water - 0, 25 l;
- sugar - 0, 2 kg;
- ground cinnamon - 5 g.
Method of preparation:
- Wash the apples, peel them, cut them into 4 pieces and cut them out from each core.
- Cut the apples into thin slices, put them in a saucepan, cover with water and simmer for half an hour.
- Cool and chop with a blender to a puree consistency.
- Put it back in the pan, mix it with sugar and cinnamon.
- Place the saucepan on the stove, bring the mashed potatoes to a boil and cook for 10 minutes.
- Spread out on sterilized jars, cork.
This recipe makes mashed potatoes fragrant and sweet.
Apple puree with condensed milk
Composition:
- apples - 2 kg;
- whole condensed milk with sugar - 380 g (1 can);
- water - 0, 25 l.
Method of preparation:
- Wash the apples, remove the cores from them. Remove the skin with a knife, cut into thin slices and put in a pan with a thick bottom.
- Pour water into this pot, put it on fire.
- Juice apples on low heat for 40-50 minutes.
- Cool the apple mass and puree in any way convenient for you.
- Return the apple mass to the pan, put the condensed milk in it, mix. For convenience, a jar of condensed milk can be slightly heated before that in warm water (without opening) or removed from the refrigerator beforehand.
- Cook apples with condensed milk for a quarter of an hour.
- Spread out on pre-prepared banks. Close tightly with metal lids.
Apple puree with condensed milk turns out to be sweet and tender, resembling to taste apple puree “Sissy”, on which more than one generation of young sweet teeth has grown.
Applesauce with cream
Composition:
- apples - 2 kg;
- cream of 30% fat content - 0, 2 l;
- water - 100 ml;
- granulated sugar - 0, 25 kg.
Method of preparation:
- Apples, peeled, seedless, mince.
- Apply the mashed potatoes to a thick-bottomed saucepan, mix it with water and sugar.
- Tomit 40 minutes on low heat, stirring often to prevent sticking.
- After the specified time, pour in the cream, mix well and cook for another 15 minutes.
- Spread the mashed potatoes over sterilized cans, roll them up with metal lids.
This recipe for mashed potatoes is even more tender than the previous one. It has a nice color and taste.
Applesauce in a multicooker
Composition:
- apples - 1, 5 kg;
- sugar - 0, 2 kg;
- water - 0, 2 kg.
Method of preparation:
- Cut out apples, after having washed them and peeled, the core.
- Cut into thin slices, put the multicooker in the bowl, cover with water.
- Set the “Quenching” program for 60 minutes.
- Remove the apples from the multicooker, let it stand for a while, so that they cool down. Wipe through a sieve. Mix with sugar, transfer to the slow cooker.
- Turn the “Quenching” mode back on, but this time just for 10 minutes.
- Sterilize the jars, spread the mashed potatoes over them. Close hermetically with metal lids, pre-boiling them.
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 the whole winter, even if stored at room temperature.
Applesauce with Prunes
Composition:
- apples (green or yellow) - 3, 5 kg;
- prunes (pitted) - 1 kg;
- sugar - 1, 5 st .;
- lemon - 0, 2 kg;
- water - 1 l.
Method of preparation:
- Clean the washed apples, cut the seed box.
- Cut apples into small cubes.
- Put a large saucepan on the fire, pouring sugar into it and pouring a liter of water.
- When water boils, put apples in it, cook for 20 minutes over low heat.
- Wash and soak prunes in warm water. If you got prunes with stones, remove them.
- Cut each dried fruit into several pieces. Put to apples.
- Boil it all together for 40 minutes, stirring often. If this is not done, the mashed potatoes will burn and acquire an unpleasant taste and smell.
- After the specified time, remove the fruit from the heat, chop with a dipping blender to the consistency of mashed potatoes.
- Heat to boil again and boil for 10 minutes.
- Spread out the banks that need to be sterilized before.
- Close with metal screw caps or roll with a special key. Covers use boiled.
This recipe makes sweet and sour puree, combining the benefits of prunes and apples. Suitable for diet, as sugar requires very little for it.
Applesauce with Pumpkin
Composition:
- apples - 1 kg;
- pumpkin - 1 kg;
- orange peel - 5 g;
- sugar - 0, 2 kg.
Method of preparation:
- Wash pumpkin and apples, peel, cut into small cubes.
- Boil them steamed until soft.
- Grind with a blender or meat grinder.
- Put pumpkin and apple mass in the cauldron, add sugar and zest.
- Bring to a boil and simmer for 10 minutes.
- Transfer to sterilized jars. Cover them with lids and put in a large pot of water.
- Sterilize 20 minutes.
- Take out of the pan, roll up.
Apple-pumpkin puree has an unusual color and taste, but it turns out very appetizing.
Applesauce, cooked for the winter according to any of the above recipes, you can not only eat with spoons, but also be used to prepare other sweet dishes.
