Applesauce in a slow cooker with sugar. Applesauce in a slow cooker: preparing a delicious natural treat for children

Hello, dear readers! The autumn suffering is not over yet , Today I will continue the conversation about fruit preparations. On the agenda is applesauce in a slow cooker for the winter. – excellent recipes, according to which I have cooked it before, only in a regular pan on the stove. Now I have chosen a device that does not require constant attention to the dish and stirring it.

Applesauce in a slow cooker without sugar

We will need:

Apples - 2 kg
Water - 50 ml

Preparation:

The preparation of apples for all three options is the same: after a cold shower, select high-quality fruits are freed from peels and seeds with partitions. Cut into slices of arbitrary size.

My apples darken quickly, so I put them in salted water (1 teaspoon salt per liter of water) while I cut them. Before moving them into the multicooker bowl, I rinsed them in a colander with cold water - to remove the salt, although in general this could not have been done - there was practically no salt felt.

The bowl fit 2 kg of apples (mine is designed for three liters).

Just twenty minutes was enough for me. I transferred the apples from the bowl to the pan and pureed them with a blender.

While the applesauce was heating up in the slow cooker for the winter, I prepared the jars: as usual, I washed them with baking soda and rinsed them, but this time I decided to sterilize them in the oven at 150 degrees for 15 minutes. I boiled the lids separately.

In the same pan, heated it again to a boil, poured it into jars, closed the lids, turned it over and wrapped it in a thick towel (I did not sterilize it further).

Applesauce with condensed milk for the winter in a slow cooker

The preparation of the puree was exactly the same as in the previous version, only after grinding I added condensed milk (of course, you can add more or less of it, 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 pan, 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 skins of tomatoes: kept them in boiling water for about three minutes, then cooled them under running water. I cut it in half, took out the seeds and added the plum to the apples in the multicooker bowl. I also cooked there for 20 minutes.

At the stage of chopping the fruit with a blender, I still decided to add a few plum skins for color - in the end this skin was not felt, and the color turned out to be quite intense. In general, depending on the desired color, the plum skin can be removed or left on.

Well, the applesauce in the slow cooker is ready for the winter, now you’ll have something to layer the pie crust with, add it to ice cream, or just drink tea with a treat.

Bon appetit!

Fruit preparations are a good help in winter cooking. Both adults and children love applesauce. This is both an independent dish and a good addition to porridges, an additive to pies, and a base for dessert.

Preparing apples for puree

For preservation, it is recommended to choose late-ripening varieties of apples. If you give puree to your baby, you should not take fruits with red skin - they provoke allergies.But yellow and green are the most recommended in this case.

Before cooking the puree, all cooked apples are washed and carefully sorted, removing damage. Then the skin is peeled, the seeds and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. To prevent the apples from darkening, acidify the water with lemon.

The best applesauce recipes for the winter, like in childhood

Preparing puree is not difficult; even a novice housewife can handle this procedure. Don't limit yourself to one simple recipe - apples go well with other fruits and vegetables. Therefore, you can safely experiment with creating your own original recipes, using the ones below as an example.

Apples -2 kg
sugar -1 cup (optional)

Water should cover the apples no more than 3 cm. The algorithm for preparing puree is as follows:

Place the pan on low heat and boil for 15 minutes;
the softened apples are removed and rubbed through a fine-mesh sieve;
the puree with the juice released from it is put back on the stove and brought to a boil;
immediately packaged in hot, dry jars and sealed.

Cool upside down, covering the container with puree with a thick blanket. If you want to get a sweet mass, then add sugar - a glass of the product for 2 kg of apples. Then the puree is removed from the stove not at the moment of boiling, but allowed to boil for another 15 minutes.

The puree according to this recipe fully lives up to its name - it turns out so tender and airy. Apples are prepared in the usual way and placed in a saucepan with a thick bottom, adding a little vanilla. The next steps are:

apples are filled with water - 2 cups per 5 kg of fruit;
sprinkle with sugar (1/2 – 1 cup); the amount depends on the acidity of the fruit;
simmer with constant stirring until the apples soften;
beat with a mixer or blender;
pour in condensed milk (the whole jar);
simmer slowly for 5-10 minutes until the mass becomes homogeneous.

Packed, sealed and cooled in the traditional way. You won’t be able to pull any child’s ears off this dish.

Without sterilization

You can make puree without sterilization, but only in small quantities. Even if the prepared apples will not be boiled, you will still have to blanch them. And it is best to do this in a water bath.

For this recipe, there is no need to 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 the apples are subjected to heat treatment, the more nutrients they retain.

Next, beat the fruits with a blender into a fluffy mass and rub through a sieve. Sugar is added to the finished puree to taste (or you may not add it), a little cinnamon or vanilla. This preparation goes well with purees from other fruits.

For children without sugar

As complementary foods, infants are given various purees that can be prepared at home. You should first stock up on small jars of mayonnaise or baby food.

prepared apples (1.5 kg) are cut into quarters;
boil for 15 minutes in water (450 ml);
Place the apple mass in a blender bowl, add the juice from one lemon and beat;
Packed in jars, sterilized for 10 minutes and rolled up.

You can combine an apple with carrots - you will get an excellent dish for the first feeding. When giving puree to a baby, it is recommended to dilute the mixture with breast milk at first so that the child’s body can more easily adapt to the new food.

Banana puree

And this puree is not canned, but is used freshly prepared as a nutritious dish for infants:

1 apple is boiled for 5 minutes and then pureed;
Peeled banana is mashed separately;
After mixing the ingredients, beat with a blender.

Before giving your baby apple-banana puree, dilute it with 1 tbsp. breast milk or formula.

In a slow cooker

Multicookers have already firmly established themselves in the kitchens of many housewives - dishes prepared in them are considered more healthy. So the puree prepared for the winter using this unit retains its properties as much as possible.

prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
pour in a glass of water and turn on the “Stew” program for 1 hour;
transfer the apples to another container, let them cool, and then grind them through a sieve;
the puree is mixed with a glass of sugar and returned to the slow cooker;
Once again keep in the stewing mode, but only 10 minutes.

Mashed potatoes packaged in jars can be safely stored at room temperature.

This dish turns out 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 pumpkin, a glass of sugar and 5 g of orange zest.

the ingredients cut into small cubes are steamed until soft;
then beat the mass with a blender and place it in a saucepan;
adding zest and sugar, boil for 10 minutes;
Packed in jars, sterilized for 20 minutes.

You can do without sterilization if you prepare the puree in a slow cooker.

Puree with wine

This is a rather original recipe for preserving apple mass - it contains red wine.

1 kg of peeled and chopped apples is covered with granulated sugar (0.7 kg);
sprinkle with red wine (2 tbsp) and let it brew until the fruits are covered with their own juice;
cook over low heat until the apples take a puree form;
Having cooled the mass, it is whipped with a blender and then packed into jars, after which it is sterilized.

Despite the fact that wine is used in the recipe, children can safely give this puree.

Everyone has their own taste preferences, so don’t stop at the above recipes. You can try the following 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 cup);
mix apple puree (700 g) and cherry puree (150 g);
Carrot, apricot and apple puree are perfectly combined in one mass;
the combination of strawberries and plums with apples gives an unusual taste;
Quince will add an unusual aroma to apple and pear puree.

Each option can be prepared using any of the methods described - in a saucepan or slow cooker. Whether to add sugar or not, and in what quantity, each housewife decides for herself. Here, apple varieties are usually taken into account - if they are sour, then sugar will come in handy.

Having made a delicious preparation for the winter, the housewife can pamper her family with unusual desserts and seasonings based on applesauce.

Seasoning for meat dishes

From 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, add a glass of sugar and put on fire;
the puree is boiled down to 1/5 of the original volume (over 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 packaged in jars.

Spicy sauce

This recipe will make an excellent addition to salads, appetizers and side dishes.

Place the 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;
After mixing 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 in a quarter glass of heated water (it’s better to use apple cider vinegar) and let it brew for an hour and a half.

Then the liquid is heated again and 2 tablespoons are poured into it. 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 you can also spread it 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).

the puree is placed in an enamel bowl and, if necessary, sugar is added;
beat with a blender for 15 minutes;
add separately beaten proteins and mix again.

The mass must be beaten until it turns light. 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 at no more than 70°C.

The readiness of marshmallows (as well as pies) is determined using a match (or a wooden toothpick). If it remains clean when removed from the marshmallow, then the dessert is ready. It is removed from the mold, cut into small rectangles and rolled in powdered sugar.

Mousse jelly

For this surprisingly tender dessert, it is better to take 350 grams of canned sugar-free puree. The mousse is prepared according to this recipe:

10 g of gelatin (you can take 1 tsp of agar) dissolve in a quarter glass of water;
Beat 2 egg whites with fructose (2 tbsp);
when the egg mass becomes fluffy, add puree and continue beating;
gelatin is slowly poured in during the process.

The whipped mass should double in size and have a stable consistency. The jelly is poured into molds and placed in the refrigerator to harden completely.

How to serve puree in an original way

Children love sweets very much, but they may refuse regular applesauce. In this case, it’s worth showing your imagination and decorating the dessert in an original way.

a glass of chilled cream is whipped into a fluffy foam;
Place 3 tbsp on the bottom of the bowl. puree;
the next layer is soft cookies broken into pieces;
Next, spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is covered with beautifully placed cream on top. All that remains is to sprinkle with grated chocolate and put in the refrigerator for half an hour. This dessert can become a decoration for a children's holiday feast.

In order for apple puree to be tender and tasty and to last for a long time, the housewife must adhere to the following rules:

It is better to prepare a lot of sweet varieties without sugar;
It is advisable to boil the applesauce for no more than 15 minutes;
when cooking, use only a thick-walled pan (or basin), then the puree will not burn;
You should not cook large volumes at once - in this case the mass will not cook evenly;
if a combination of ingredients is intended, it is better to puree them separately and then mix;
you need to beat the mixture after it has cooled;
packaging into jars is carried out only in hot form; at the same time, the jars themselves must be well heated;
lids must be sterilized; they must be wiped dry before putting them on the jar, otherwise mold will form during storage;
Store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

It is better to pack the finished puree in small containers. But then the mass must be sterilized in a pan of water or in a preheated oven. After opening the jar, the product does not last long, and uneaten puree will have to be thrown away after 3 days.

Nezhenka applesauce - an unforgettable taste of childhood: video

How to make applesauce at home for the winter: video

Apples are a valuable source of vitamins and microelements that are beneficial to the body, which are so lacking in winter. Having worked a little in the fall on preparing preserves, the housewife will significantly enrich the diet of her household during the cold season.

In a group My favorite recipes

Hello, dear readers! The autumn suffering is not over yet , today I will continue the conversation about fruit preparations | On the agenda is applesauce in a slow cooker for the winter - excellent recipes according to which I have prepared 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 stirring it

Applesauce in a slow cooker without sugar

We will need

Apples - 2 kg
Water - 50 ml

Preparation

The preparation of apples for all three options is the same - after a cold shower, selected high-quality fruits are freed from peels and seeds with partitions | Cut into slices of arbitrary size | My apples turn brown quickly, so I soaked them in salted water (1 teaspoon salt per liter of water) while I cut them | Before moving them into the multicooker bowl, I rinsed them in a colander with cold water - to remove the salt, although in general this could not have been done - there was practically no salt felt

The bowl fits 2 kg of apples (mine is designed for three liters)

Just twenty minutes was enough for me. I transferred the apples from the bowl to the pan and pureed them with a blender.

While the multicooker was working, I prepared the jars: as usual, I washed them with baking soda and rinsed them, but this time I decided to sterilize them in the oven at 150 degrees for 15 minutes. I boiled the lids separately.

In the same pan, heated it again to a boil, poured it into jars, closed the lids, turned it over and wrapped it in a thick towel (I did not sterilize it further).

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

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

Well, the applesauce in the slow cooker is ready for the winter, now you’ll have something to layer the pie crust with, add it to ice cream, or just drink tea with a treat.

Bon appetit!

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Fruit and vegetable purees are mandatory products for children's diets. Nowadays you can easily buy ready-made baby purees in jars; there are plenty of them on store shelves. But still, the healthiest and most delicious puree is the one prepared by the hands of a caring mother. At the request of readers from the “Order a recipe” section, I will show you how very easy it is to prepare natural and inexpensive applesauce at home in a slow cooker, because apples are perhaps the most affordable fruit, especially now, in the season when they are local and not imported. Homemade applesauce will become for you not just a replacement for baby food in jars, but also an excellent dessert, an addition to pancakes, and a filling for pies. If you are preparing applesauce for a baby, it is recommended to use green apples, since they are less allergenic than red ones.

Ingredients:

chopped apples - a whole slow cooker
water - 50-100 ml

How to make applesauce for the winter:

Wash the apples, cut out the core with seeds, cut as desired. I didn't remove the skin. Those who have a lot of free time can peel the apples. I am calm about my apples, they are from my own garden.

Place the chopped apples in multicookers so that there is a whole bowl; the apples will shrink during the cooking process. Add 50-100 ml of water. The amount of water depends on the juiciness and softness of the apples.

In principle, you don’t need to add water to the multicooker; nothing will burn in it. But I got this recipe for applesauce from my grandmother, when they were still cooking it on the stove in a saucepan, where water was absolutely necessary. Out of habit, I add it now when I cook puree in a slow cooker.

Turn on the “quenching” program for 1 hour.

During this time, the apples will settle and become soft. If you want to prepare more puree at one time, you can gradually add chopped apples to the slow cooker.

After the signal, I transferred the steamed apples from the multicooker to another container and pureed them with an immersion blender until they reached a smooth, soft consistency. Owners of ceramic bowls can use a blender directly in the multicooker.

I put the pureed apple mass back into the multicooker bowl, turned on the “stew” program, and brought it to a boil. It took me literally 5 minutes to boil. Be careful, the hot mass “plops” and splashes, you will hear the puree hitting the lid of the multicooker, which means it’s time to turn it off.

I immediately rolled the puree into prepared sterilized jars with metal lids. I store jars at home at room temperature. My applesauce turned out quite thick like this.

I didn’t add sugar, I had sweet Arkad apples. I add very little sugar to more sour apples, literally 2-3 tablespoons.

Apples for puree can be used in any color, any variety. The consistency and color of the finished applesauce depends on the variety and color of apples. The color also depends on whether the apples are peeled before cooking or not.

Adult cinnamon lovers can add this spice to their puree. Children, especially the smallest ones, should not add it.

Bon appetit!!!

We thank Oksana Baibakova for the recipe for applesauce in a slow cooker!

Applesauce is offered to children under one year of age as the first fruit complementary food. Therefore, every mother is somehow familiar with this recipe. Of course, you can buy ready-made jarred puree in the store, but it’s much better to make it yourself. In this case, you will be calm about the quality of the product that your baby will eat. A multicooker greatly simplifies the process of preparing applesauce.

Cooking applesauce in a slow cooker has a number of advantages over the conventional cooking method:

– The multicooker preserves as much as possible all the beneficial properties of the fruit;

– The puree turns out to be very tender in consistency;

– Preparing puree in a slow cooker frees up time, as it does not require the constant presence of the mother during the cooking process.

In addition to apples, this recipe uses a couple of strawberries. If your baby is just getting acquainted with this product, exclude berries from the ingredients.

Ingredients for 1 serving:
apple – 1 large or 2 medium
strawberries – 2 berries

Applesauce in a slow cooker, recipe:

Wash and peel the apples.

Prepare the strawberries (while the puree is being prepared, the berries will have time to defrost).

Core the apples.

Pour approximately 200 ml of water into the multicooker.

Place apple slices in a steaming bowl.

Set the “Steam” program for 5 minutes.

In some multicookers, the minimum time is programmed to be 10 minutes, such as in the Panasonic SR-TMH10ATW multicooker. In this case, you should turn off the multicooker when there are 5 minutes left on the timer.

The apples are soft; carefully place them in a blender bowl. Add strawberries.