Applesauce with chicken in a slow cooker. Applesauce in a slow cooker for the winter

1. For applesauce, take the ripest apples. It doesn't matter which variety you choose: the puree will turn out delicious either way. Let’s wash them, peel and core them, remove all “bruised” places. Cut the apples into small pieces and place them in the multicooker bowl.

11.01.2018

Every mother, taking care of her baby, strives to feed the baby only natural and high-quality products. If you have already introduced complementary foods to your child, you just need to know how to prepare applesauce in a slow cooker. Your baby will be full and satisfied!

The variety of baby food available today is pleasantly surprising. But can you be sure of its naturalness? It is much better to prepare applesauce in a slow cooker for the winter yourself. Shall we try?

Compound:

• 5-6 apples.

Advice! Choose sweet apples, preferably red ones.

Preparation:

1. Let's wash the apples.
2. Peel them and remove the stalks.
3. Cut medium-sized apples into cubes.
4. Place the apples in a mesh designed for steaming.
5. Activate the “Steam” option and close the lid.
6. Cook the apples for twenty minutes.
7. Then place the apples in a blender container.
8. We sterilize small jars (preferably with a nominal volume of 250 ml), as well as the lids.
9. Using an immersion blender, beat the apples to a puree texture.
10. Place the puree into jars.
11. Boil water in a large saucepan and place jars of puree in it.
12. Sterilize them for five minutes and then roll up the lids.
13. Turn the canned food upside down and wrap it in a warm towel.
14. Then transfer the puree to storage in the refrigerator.

Note! Applesauce in the Redmond multicooker and in other models of the device is prepared in the “Steam”, “Stew”, and “Multicook” programs.

Benefit, and that’s all!

Everyone knows that apples are a storehouse of vitamins and healthy components. They especially contain a lot of iron, which is so necessary for a growing body. When steamed, almost all the “benefits” will be preserved in the delicacy.

Compound:

• 5 apples;
• 1 tbsp. filtered water;
• granulated sugar to taste.

Preparation:

1. Wash the apples thoroughly and cut them into four parts.
2. Clean out the cores.
3. And wash the apples again and put them in a colander.
4. Pour water into the multicooker container.
5. Place the apple slices on a steaming grid and sprinkle them with granulated sugar to taste.
6. Let’s enable the corresponding option – “For a couple”.
7. Cook the apples for 15-20 minutes.
8. Let's cool the fruit.
9. Using a spoon, scoop out the apple pulp along with the skins. Of course, if the skins are spoiled, we will throw them away.
10. Using an immersion blender, beat the apple mixture to a puree consistency.
11. Ready! You can treat your baby.

Unusual puree

Applesauce with condensed milk in a slow cooker turns out incredibly tasty. Serve it with pancakes for breakfast and your family will thank you.

Compound:

• 2 kg of sweet and sour apples;
• 3 tbsp. l. granulated sugar;
• 0.5 tbsp. filtered water;
• 200 ml condensed milk.

Advice! Choose high-quality condensed milk only from natural products. Better yet, make your own condensed milk.

Preparation:

Fruit platter

The puree made from various fruits with the addition of ginger has an incredible taste. Attention: it is not recommended to give this treat to the youngest children. But adults will happily try it.

Compound:

• 2 apples;
• 2 kiwis;
• 2 pineapple slices;
• 1 tsp. chopped ginger root;
• 1 tsp. freshly squeezed lemon juice;
• 1 tsp. vinegar (apple vinegar only).

Preparation:

A multicooker greatly simplifies the process of solving many culinary tasks. Applesauce prepared in this miracle device will become a real lifesaver for busy mothers. Cook with pleasure and bon appetit!

Calories: Not specified
Cooking time: Not specified

In order to prepare applesauce in a slow cooker for the winter, we don’t need anything other than the apples themselves; we don’t even need sugar at all. That is, this is a very simple and budget-friendly type of homemade preparation. But this is applesauce. prepared according to this recipe, you can safely give it to a child, even a very small one - unlike store-bought analogues, you know for sure that this food contains only apples, and there are no preservatives, dyes or taste improvers. It can also be used as a filling in pies, croissants and other baked goods. Well, isn’t it a wonderful preparation for the winter?



Ingredients:
- apples.

Recipe with photos step by step:

We carefully select apples according to variety and degree of ripeness. (I have “white filling” apples. Not large, but all ripe and very sweet.)

Wash the apples thoroughly with cold running water and remove the peel and seeds. If the apples are crushed, then be sure to remove this part. We also carefully cut out all damaged areas. Here you need to be very careful to prevent spoiled parts of apples from getting into the puree. Then we cut the apples into approximately equal small pieces.

You've probably noticed that apples darken very quickly when exposed to air - this is due to the action of oxidative enzymes. And the process of preparing apples is quite lengthy. Therefore, to avoid darkening of sliced ​​apples, we proceed as follows: prepare a 1% salt solution (10 g of salt per 1 liter of water). Place apple pieces into a container with this solution immediately after cutting them. And we keep the apples in it until the next steps with them.

Using a blender, puree the apples until smooth. If you have a lot of apples, then grind them in parts, putting each crushed portion immediately into the multicooker bowl.

When all the apples have already been placed in the multicooker, close it and turn on the “stew” mode, set the time to 20 minutes.

After 20 minutes, after the signal, open the lid and mix the apples with a plastic spatula. The apples remain the same white color, but are still raw - this can be seen in their appearance and in their taste. Close again, again in the “quenching” mode for 20 minutes.

During this time, the applesauce in the slow cooker will be completely cooked. At the same time, it will change color slightly: it will become darker, a warm apricot tint will appear. But the puree itself will be very tender and airy. Be sure to try it so you know what deliciousness you'll be getting. Just don’t get too carried away with tasting, otherwise there won’t be anything to put in the jars.

While the multicooker is running, prepare the jars. We wash them with water and baking soda. Then rinse thoroughly with hot water. We do the same with lids.
Then we sterilize the jars and lids in any way convenient for you (either in the oven or steamed).

Wipe hot sterilized jars dry with a clean towel and fill with puree. The puree is thick, so lightly tap the jars on the countertop to remove any accumulated air. Cover the jars with lids. Place in a wide saucepan with a flat stand at the bottom (or plate). Fill the jar with hot water up to the neck and put it on the fire. We sterilize - from the moment the water boils in the pan - 100-gram jars - 7 minutes, 200-gram jars - 10 minutes, and 0.5-liter jars - 20 minutes.

Carefully remove the jars from the pan in which they were sterilized and roll up (screw) the lids. Turn the jars upside down and cool them like that.

Tips and tricks:
A wonderful fact - for this preparation you can use apples that are ugly, cracked, or crushed. That is, all those fruits that are not so appetizing to eat are suitable for an applesauce recipe. But remember that under no circumstances should you process wormy, rotten, moldy apples (which is generally typical for other homemade products). The only requirement for apples is that they must be of the same variety and, naturally, ripe.
Apples of the same variety behave the same way when cooked - at the same time they become soft, at the same time they soften and become ready. The same applies to fruits of different degrees of ripeness, but of the same variety: ripe fruits will be boiled, which means they will be ready earlier than unripe ones. But unripe fruits are not sweet enough - the puree may be sour.




In addition, since sugar is not used at all in this type of preservation, it is necessary to choose sweet varieties of apples. Such as “Antonovskie” will not work - the puree will be very sour.




When choosing jars in which you will seal applesauce for the winter, focus on what you will use it for later. If you are preparing it for a child, it is better to use small, 100-gram jars (or 200 grams). If you prepare puree as a filling for pies, it is better to use half-liter jars.

This puree can be prepared on the stove, but in a slow cooker the process is much simpler - you don’t have to worry about something burning, sticking to the pan, etc.
A slow cooker will greatly simplify the process of preparing applesauce.
The sequence of actions in the process of preparing apples can be slightly changed. One way is to immediately start mashing the apple pieces instead of mashing them in a blender. If you first mash the pieces with a blender (as I did), then the process of preparing the apples will be almost complete. If you first cook the apples in a slow cooker, then after 20 minutes you will still need to grind the apples with a blender to get an airy, homogeneous puree. Semi-finished puree grinds much faster, so if you are preparing a large quantity, it is more advisable to grind it after pre-cooking. But if you don’t want to interrupt the cooking process in the multicooker later (for example, you simply don’t have time for this), then we use the blender before it.




If you don’t have much puree and you intend to store it in the refrigerator, you can do without sterilizing the jars with it.

Nowadays, you can easily buy applesauce in the store, but it can’t compare to homemade. Natural puree, prepared with your own hands, is perfect not only for baby food, but will also be an excellent dessert, filling for pies or an addition to pancakes and pancakes.

To prepare applesauce in a slow cooker for the winter, we only need apples. Fruits must be of the same variety and ripe. This is necessary so that the apples become soft at the same time. Unripe fruits are not sweet enough, so the puree may be sour.

The process of preparing apple puree for the winter in a slow cooker is greatly simplified, because... There is no need to constantly stir the puree in it so that it does not burn.

I prepare the products according to the list.

Wash and peel the apples. I cut each apple into four parts and remove the core and seeds.

I cut the apples into small pieces.

Using a blender, I chop the apples.

I transfer the applesauce into the multicooker bowl.

I place the bowl of applesauce in the slow cooker.

I close the lid and turn on the “Extinguishing” mode for 20 minutes.

I open the lid of the multicooker. Using a special spatula, I mix the applesauce.

I close the lid again and set the “Extinguishing” mode for 20 minutes.

For a more delicate consistency, I grind the puree with a blender one more time.

I turn on the “Extinguishing” mode again and close the lid. As soon as I hear that the puree has boiled (the puree will splatter), I put it in clean sterilized jars.

I close the jars of puree with metal lids. I ended up with 2 half-liter jars of applesauce.

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!