Pears and apples are the most affordable fruits in our country. They are eaten fresh and used for all kinds of preparations for the winter. Jam and jam are made from them, compotes are made. One of the favorite types of canned fruit for many is mashed pears and apples. Compared to pear, it has a more pronounced taste and is better stored. From apple it is better distinguished by a softer taste. You can make apple-pear puree even without sugar, and it will be stored well.
Cooking Features
The technology of making mashed pears and apples for the winter has its own specifics, but is not complex. Knowing a few moments will allow to get the expected result even for an inexperienced hostess.
- For making mashed potatoes, it is better to choose ripe, but not over-ripe fruit of autumn varieties. If the dessert is intended for baby food, preference should be given to sweet varieties of fruit, as mashed potatoes of them will be cooked without sugar. Spoiled fruit for making mashed potatoes should not be used.
- The preparation technology for pear-apple puree provides for peeling fruit, removing seed boxes, chopping fruits with a knife, stewing to softness, followed by grinding through a sieve or punching a blender. After the fruit pulp is mashed, it must be boiled again and cook for at least 5 minutes. Time can be reduced only if the recipe provides for sterilization of the workpiece directly in the banks.
- The longer the fruit is subjected to intensive heat treatment, the less vitamins remain in them, but the mashed potatoes from long boiling will become thicker and more pleasant to the taste.
- It is recommended to harvest fruit puree in small volume jars, since after opening the container this product can only be stored in the refrigerator and not longer than 24 hours.
- Banks under apple-pear puree must be thoroughly washed and sterilized in any convenient way. The lids are also sterilized by boiling. Only metal covers can be used to ensure tightness. Whether they will be a screw or rolling key does not matter.
The storage conditions for mashed potatoes depend on the recipe used. If canned foods are made without added sugar and citric acid, they can only be kept in a cool place. Jars with baby food, it is advisable to put in the refrigerator. Pears and apples puree with sugar can stand at room temperature.
Pear and apple puree for baby food
Composition (1 l):
- apples of sweet varieties - 1 kg;
- pears - 1 kg;
- bottled water for children - 0, 2 liters.
Method of preparation:
- Wash fruits, pat dry. Using a special knife, remove the peel from them. Cut the fruit slices, remove the areas with seeds.
- Put the fruit in the pan, pour water into it.
- On medium heat, bring the water in the pan to a boil, reduce the intensity of the flame. Simmer apples with pears for 15-20 minutes, until they are soft.
- Allow the mashed potatoes to cool, then wipe it through a sieve - this allows you to get the most tender mass.
- Return the mashed potatoes to the pan and heat until boiling.
- Wash with soda, sterilize jars and lids suitable for them.
- Fill jars with hot mashed potatoes, cover with lids.
- In a wide saucepan, lay a towel, put jars on it.
- Pour water into the pan so that its level reaches the hangers of the cans.
- Over low heat bring the water to a boil, sterilize the jars for 10 minutes, if they are up to 0, 25 liters, 15 minutes - half-liter.
- Carefully remove the jars from the pan, close them tightly and turn them over.
- Cover the jars with a blanket and leave to cool in a steam bath for better preservation.
Children's apple and pear puree must be stored in the cold, otherwise it may deteriorate.
Apple and pear puree with sugar
Composition (1 l):
- apples - 1 kg;
- pears - 1 kg;
- sugar - 100 g;
- water - 100 ml.
Method of preparation:
- Cut out the cores from the fruit. Peel the fruit.
- Cut the apple and pear flesh into small pieces of arbitrary shape.
- Put the fruit pieces in the pan.
- After adding water to the fruit, simmer for 20 minutes over low heat.
- With an immersion blender, turn the fruit pulp into puree.
- Mix apple-pear mashed potatoes with sugar, boil it for 5-10 minutes.
- Spread the mashed potatoes in jars that have previously been washed with soda and sterilized.
- Hermetically seal the cans, turn them over, wrap them up.
After cooling, jars of applesauce can be stored in a storage room or in another place where you usually keep such supplies. These canned foods do not require special storage conditions, although not a lot of sugar is added to the puree.
Pear and apple puree with condensed milk
The composition (1, 5-2 liters):
- apples - 2, 5 kg;
- pears - 1 kg;
- condensed milk with sugar (without vegetable fats) - 0, 25 l;
- water - 0, 25 l.
Method of preparation:
- Peel the fruit, cut into small cubes or slices.
- After placing the pieces of pears and apples in the pan, add water to them.
- Bring the contents of the pot to a boil and simmer, stirring slowly, until the fruit is completely soft.
- Grind fruit pulp to a puree state with a blender or rub through a sieve.
- Add condensed milk. Boil the mixture over low heat until the mashed potatoes acquire the desired thickness. Heat treatment time should not be less than 10 minutes.
- Sterilize the jars, boil suitable lids.
- Fill the jars with pear-apple dessert, cork them tightly.
- Leave the canned food to cool upside down under a warm blanket.
Puree for this recipe is tasty and tender, moderately sweet, with a pleasant sourness. Keep canned food required in a cool place. Suitable cellar, basement, unheated storeroom.
Pear and apple puree is tasty and fragrant. It is well stored, even if done without added sugar.
