Applesauce for the winter 2 kg. Apple puree: recipes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Competent preparation of applesauce with the preservation of all useful vitamins, pectin and fiber is within the power of any housewife. There are many recipes for creating an appetizing preparation that will stand all winter without losing its taste. You can try to create a traditional delicacy, or you can diversify it with fragrant inclusions.

How to make apple puree for harvesting for the winter

To know how to make applesauce for the winter with the right taste and aroma, you should read these useful general tips:

it is better to make applesauce without sugar so that the workpiece is stored longer;
for applesauce for the winter, sweet varieties of full maturity, inconspicuous appearance, without a glossy peel are suitable;
do not put the dish on fire for longer than 20 minutes to avoid loss of vitamins;
it is better to cook a small portion in a small bowl than a large amount in a large basin - there is less risk of burning your hands;
if other components are present in addition to apples, they must be boiled in different dishes, and if this is not possible, then in one, but observing the order of the bookmark;
thick-walled dishes are best for the dish;
it is necessary to roll the finished mass into small jars, which include 1-2 servings;
before rolling, it is necessary to sterilize the lids, jars, check them for chips, cracks, damage;
hot puree is poured into hot jars, wrapped in a blanket;
the workpiece is stored after cooling in a cool place without access to light (cellar, pantry).

Classic recipe for apple puree for the winter

To get a classic baby applesauce for the winter with a delicate taste, delicate aroma and a sour note, you should take:

sweet and sour apples - 1.5 kg;
water - 0.5 l;
sugar - 200 g;
lemon juice - squeezed from half a citrus;
cinnamon powder - ½ teaspoon.

Cooking applesauce for the winter takes a little time if you follow a simple step-by-step instruction:

Rinse apple fruits, remove peel, core, defects. Cut the pulp into small pieces.
Pour water with sugar, boil for 20 minutes after boiling.
Remove from heat, puree with a blender, add lemon juice with cinnamon to the mass.
Boil for a couple of minutes.
Divide into jars, cork, let cool for a day.
Puree has a slightly sour taste, a piquant note and a thick texture - suitable as an independent use or filling for pies.
To create a dietary or children's dish, sugar is removed from the recipe and sterilized after mashing for 10 minutes.

Delicious apple puree with condensed milk

Applesauce in a blender will turn out very tender, which will combine the taste of fruits and condensed milk. To prepare it you will need:

apples - 2.5 kg;
sugar - 100 g;
condensed milk - ½ cans;
water - 100 ml;
vanilla sugar - a pinch.

How to prepare a fragrant dish that will appeal to adults and children:

Rinse apple fruits, peel, remove seeds, cut into pieces.
Pour water into a saucepan, put apples, put on a slow fire, simmer for half an hour under a closed lid - the pulp needs to thicken.
Puree with a blender or pusher, pass through a sieve.
Add sugar, mix, put on a slow fire, bring to a boil.
At the moment of boiling, put condensed milk, mix, cook for 5 minutes, stirring constantly to avoid burning.
Arrange the hot billet in jars, cork.
The dish will turn out to be moderately sweet, so it is better to choose sour apples for it.
It is used solo, as a filling for desserts, a layer for cakes.

Fruit puree for babies

It is useful for young children to take complementary foods from apple pulp, because they are rich in vitamins for the growth and development of the child. Pre-prepared applesauce for babies for the winter will not differ from the purchased one, but it will retain the usefulness of the fruits grown on their own. To get a gentle mixture, you will need to take:

fresh green apples - 3.5 kg;
water - 1 l;
brown sugar - 100 grams;
prunes - 400 g.

Stages of making healthy fruit for babies for the winter:

Take a deep saucepan, put on a small fire, pour in water with sugar.
Rinse the apple fruits, peel, core, cut the flesh into small slices, put in the syrup, which should boil by that time.
Rinse dried plums, dry, remove seeds and peel, chop, add to fruits.
Cook for 30-40 minutes, remove from heat, puree with a blender.
Lay in pre-sterilized jars for 1-2 servings.
Store in a cool, moderately damp place.
After opening, puree is stored for no longer than a day.
Instead of prunes, you can put pumpkin, apricot, banana, and replace sugar with fructose.
Prunes or dried apricots should be unsmoked, only dried in the sun, carefully peeled if they are purchased.

Apples of the Antonovka variety, although not very attractive in appearance, are considered the most useful. Compotes, jams, marmalades, jams and, of course, mashed potatoes are prepared from them. I propose to talk about this delicate delicacy in a little more detail.

Let's look at the technology and recipes for making homemade Antonovka puree. I'm sure you'll find exactly your recipe.

Apples of the Antonovka variety are sour in taste, which is especially appreciated for making homemade puree. It is best to use fruits from your own garden or bought at the local market. If you plan to purchase a product in a store, then it is better to take unsightly-looking specimens. Beautiful glossy apples are most likely stuffed with chemicals, and the skin is waxed.

First of all, the apples need to be thoroughly washed. To do this, they are laid in a large pot or basin of water. Then each fruit is washed under running water. If necessary, you can wipe especially dirty places with a clean sponge or cloth.

Before cooking, it is advisable to dry the apples with towels. Pure fruits are peeled and seed boxes. If you plan to grind the puree through a sieve, then the apples can not be thoroughly peeled, but only cut into 6 - 8 parts.

Puree technology

The average ratio of the number of products is as follows: for 1 kilogram of unpeeled apples of the Antonovka variety, 100 grams of granulated sugar and 100 grams of liquid are taken. Sugar, in baby food puree, can be completely eliminated or replaced with fructose.

Apple slices must be softened by heat treatment. This can be done in the following ways:

On the stove. Apples are put in a saucepan and poured with water, according to the recipe. Stew fruits for 20 minutes after boiling the liquid.

In the microwave. Large pieces of apples are placed on a flat dish. Add a couple of tablespoons of water to the bottom of the container. The cut is prepared for 5 minutes at the maximum power of the microwave oven.
In the oven. Fruits are laid out on a baking sheet with the cut side up to retain the maximum amount of juice. Cooking takes place at a temperature of 180 degrees. It usually takes 20-30 minutes to soften the fruit. To preserve apple juice during baking, it is convenient to use silicone or metal cupcake baking pans as a fruit stand.
In a multicooker. You can also use a slow cooker to stew apples until cooked. Fruit, along with water, is placed in the main bowl and stewed with the lid closed for 15 minutes. Depending on the model of the unit, you can use the "Extinguishing" or "Steam" function.

Watch the video from the channel "TheVkusnoetv" - Delicate apple puree on the stove

Boiled apples are pierced with a blender and filtered. If the fruit was cooked without a peel, then the stage of filtering through a fine grate can be skipped. A child up to a year old will like a completely homogenized puree, without the slightest pieces, so it is better to grind a dish that is prepared for baby food through a sieve. Sugar is added to the fruit homogeneous mass.

Before packaging in clean sterile jars, the sweet mass is boiled over medium heat for 5 to 7 minutes. Be careful: puree can "spit" hot drops!

The hot workpiece is closed with sterilized lids, and covered with a warm cloth until it cools completely. Store apple puree in a cool place until fresh harvest.

The Cooking at Home channel shares a detailed video recipe for making oven-baked Antonovka puree

A selection of the best recipes

Puree with cream

antonovka - 1/2 kilogram;
granulated sugar - 150 grams;
cream - 100 grams.

Apples are baked in the oven, and then they are pureed by rubbing through a sieve. Sugar and cream are added to the mass. All products are boiled together for 3 minutes, and then laid out in jars.

Antonovka puree with banana

apples - 3 pieces;
bananas - 2 pieces;
granulated sugar - 1 tablespoon.

Fruits are peeled and punched with a blender until smooth. Sugar is added and the mass is heated over a fire until the grains dissolve.

Pumpkin with apple

apples of the Antonovka variety - 1 kilogram;
Muscat pumpkin - 1 kilogram;
granulated sugar - 200 grams;
lemon juice - 3 tablespoons.

Apples and pumpkin are cut into thin plates and heat-treated until soft in any way described above. Sugar and lemon juice are added to the fruit and vegetable mass. The mass is put on fire and heated for 5-10 minutes.

Apple with cinnamon

apples - 1 kilogram;
granulated sugar - 150 grams;
cinnamon - to taste;
lemon juice - 2 tablespoons.

Pre-boiled apples are pureed and the rest of the ingredients are added. Cinnamon can be used both in powder form and in the form of a tube of bark. At the same time, a cinnamon stick is placed in a container in which fruits are boiled before grinding, and the powder is added to the grated mass.

Tricks of experienced chefs

Prolonged heat treatment minimizes the amount of vitamins. To reduce the heat treatment time, it is better to cut the apples into thin strips.
Lemon juice added to apples during cooking will prevent the pieces from oxidizing and darkening.
For those who protect their figure and try to limit the consumption of granulated sugar in their diet, mashed sugar can be excluded or replaced with fructose.

Delicate, incredibly tasty applesauce at home is easy to prepare! Check out our collection of recipe ideas.

Kids love applesauce so much. And how many vitamins are in it! Stock up on this wonderful dish for the winter.

Apples 1 kg
Lemon 1 pc
Sugar 3 tsp

For cooking we need: apples, sugar and lemon.

Peel the apples from the pits, peel and cut into slices.

Cut the lemon in half and squeeze out the juice.

Place apples, sugar, lemon juice in a saucepan and pour 2 tablespoons of water. Cook over medium heat for 15-20 minutes.

Pasteurize jars.

Grind the welded blocks in mashed potatoes with a blender. Boil some applesauce again.

Fill jars with puree and close lids. Place the jars for 5 minutes with the lid down, then put in the usual position.

Recipe 2, step by step: gentle homemade applesauce

It is best to use apples of summer varieties for puree, with juicy and soft pulp.

Before you start cooking, I would like to note that the proportions of apples and sugar can vary significantly depending on the sweetness of the apples. For sour apples, the amount of sugar can be increased, but if you like sour, then use sweet apples, then take less sugar.

Apples - 2 kg.
Sugar sand - 200 gr.
Water - 100 ml.

Wash the apples. I do not remove the skin from them, because in the process of grinding the puree with a blender, it is completely ground. Each apple must be cut in half. Remove the center with a knife, and then cut into thin slices. Remember that the thinner they are cut, the less mashed potatoes will cook.

Sprinkle the chopped apples with sugar. Stir.

It remains to wait until they start up the juice. In my experience, I can say that this can take from one to 2 hours of time.

After this time, transfer the apples to the pan. Pour in water. I add water specifically so that the apples do not burn to the bottom during the cooking process.

Simmer over low heat for about 1 hour, stirring with a spatula or spoon. As soon as you see that the apples are boiled soft, but the skins are still visible, we can assume that the puree is ready. Turn off the heat and let the puree cool down. Grind the cooled apple puree with an immersion blender until smooth.

Bring the puree back to a boil, and in the meantime, sterilize half-liter jars and metal lids. Scoop puree into clean jars. Cover with a lid and roll up. I recommend turning over the jars with a delicious treat and wrapping them until they cool.

For long-term storage, it is advisable to take them out to a cold and dark room. Winter is coming, and then it will become a real find - you can spread it on a bun and bake some kind of cake.

Recipe 3: applesauce with condensed milk Nezhenka (with photo)

Applesauce is loved not only by kids, but also by adults - this is really an unusually tasty and healthy treat. And if it is also cooked at home, it turns out to be a fabulous treat. But today's recipe will definitely surprise you with the result - Nezhenka applesauce fully justifies its name: it is a very delicate dessert that just melts in your mouth.

This homemade apple puree contains sweetened condensed milk, thanks to which the finished dish has an amazing creamy taste, a pleasant silky texture and a delicate fruity aroma. You can eat it just like that as a dessert, use it as an addition to pancakes or pancakes, and even layer cake layers.

apple - 3 kg
condensed milk - 1 can
water - 1 glass
sugar - 0.5 cups

To prepare a gentle and very tasty applesauce, take apples, condensed milk, granulated sugar and water. Apples are suitable for absolutely any variety, even if not ideal: wrinkled, soft ... The main thing is not to be rotten. By the way, I advise you to use sweet and sour or even sour apples so that the finished applesauce is not too sweet. 3 kilograms is already in a purified form.

We take dishes of large volume with thick walls (best of all a cauldron). Wash the apples, remove the skin from them and remove the seed pods. We cut out all substandard places mercilessly. Grind the pulp into small pieces. Pour a glass of water to the apples, cover the dishes with a lid and simmer everything over medium heat until the fruit slices soften. Depending on the variety of apples, this will take 20-25 minutes after boiling. If your apples are dry (that is, not too juicy), feel free to pour more water so that the fruit does not burn.

When the apple slices begin to disintegrate, add sugar, mix everything well, cover again and simmer the fruit over medium heat until completely softened. Approximately another 15 minutes. Just do not forget to stir the contents of the pan a couple of times so that the apples do not stick to the bottom.

When the fruit slices are almost completely boiled, we break through the apple mass with a submersible blender. If you do not have it, you can crush the apples with a mashed potato masher, but in this case you will not be able to achieve 100% smoothness and uniformity.

Finally, our secret ingredient is sweetened condensed milk. Pour it into applesauce and mix everything well.

Actually, that's all - the recipe for Nezhenka applesauce is very simple and uncomplicated. It remains to decompose the finished delicacy into sterile jars - I got about 2.5 liters. Personally, I find it best to sterilize the jars in the microwave. To do this, wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for cans 0.5-1 liter). Boil the lids for about five minutes. My little one loves fruit puree very much, but for some reason it’s always in portioned small jars (from under store-bought puree) - they say that it’s tastier for them.

We tightly close the jars with pre-prepared lids, cool with the bottoms up and store in a dry, dark, preferably cool place - a basement or cellar. If you have enough space in the refrigerator, store there. I don’t store this applesauce at room temperature, so I can’t vouch for the result.

Applesauce Nezhenka 100% justifies its name: it is unusually tender, smooth, moderately sweet. The mother-in-law, by the way, said that she had never tried anything like this in her life - what a delicious and fragrant applesauce.

Recipe 4: homemade applesauce with pear

0.5 kilograms of pears (pears should be used ripe varieties and to be sweet),
0.5 kilograms of apples (you can use any variety),
0.5 kilograms of sugar.

Pears and apples will be washed, and then peeled.

Cut the fruit into small pieces. Put the chopped apples and pears in a bowl.

Add granulated sugar, a little water.

Put the bowl with fruit and sugar on the fire, and, stirring constantly, bring to a boil.

Then we reduce the fire and boil the fruit for 30 minutes.

Then puree the ingredients with a blender.

And once again we will send to the fire also for 30 minutes.

Ready-made apple-pear puree decomposed slowly into jars. Wrap them up for the winter.

Recipe 5: Applesauce with Orange in a Slow Cooker

Apples 300 g
Oranges 300 g
Sugar 400 g

Peel the fruits, put in a separate container, cover with sugar and leave for 2-3 hours. Put all the ingredients in a multicooker bowl. Close the lid, use the Program selection button to set the STEW program, use the Cooking time button to set 1 hour. Press the Start button, cook until the end of the program.

Tip: If desired, oranges can be replaced with grapefruits or tangerines.

Recipe 6: Apple and Pear Puree with Lemon (Step by Step)

Homemade applesauce will be a wonderful treat in the winter, not only for children, but also for adults. This puree can be used as a filling for homemade pies and pies or as a base for juice. Usually 100% applesauce is very thick. In order for it to get the desired consistency, mashed pear is added. A pear is juicier than an apple, so the added pear juice will dilute the applesauce a bit and make it more tender and soft. The ratio of apples and pears is determined individually, to taste. In proportion, the number of pears should match the number of apples.

Apples 2 kg
Pears 2 kg
Lemon 1 pc.
Sugar 4 glass

Rinse apples, peel. Grind in a blender. Squeeze out the resulting puree, drain the juice into a separate bowl.

Rinse the pears, peel, also chop in a blender and squeeze the juice. Mix apple and pear juices. Also mix apple and pear puree, add lemon juice, mix. Pour sugar and dilute with a mixture of juices, which was obtained by squeezing. Put the saucepan on the fire, bring to a boil, stirring gently.

Sterilize jars, boil lids. Divide puree into jars.

Cover the jars with lids and put in a water bath for 20 minutes.

After 20 minutes, remove the jars, roll up the lids with a seamer. Leave to cool at room temperature. Store in a cool place. Enjoy your meal!

Recipe 7: How to Make Sugar-Free Applesauce

apples - 3 kg;
water - 300 grams

Carefully mine, spoiled immediately discarded.

I cut the apples into slices, remove the middle. I don't peel apples. I put the slices in a saucepan (I have a three-liter one). I add 300 grams of water (or even better - apple juice) and bring to a boil over low heat.

When heated, apples release juice, usually it covers all the apples, and they are boiled in their own juice. If the juice does not cover all the apples, after boiling, you need to gently mix them so that everything boils evenly. Cook the apples until soft, after boiling it will take about five minutes (depending on the variety and ripeness of the apples). The juice is all absorbed into the apples, no free liquid remains in the pan.

It's time to harvest, which means it's time to cook apple puree for the winter. The article selected recipes for fruit treats that are easy to prepare. It turns out a delicate, fragrant, tasty and healthy dessert. Believe me, the container empties quickly, you just need to open the jar.

And what a variety of purees. And with cream, and with condensed milk, with and without sugar!

Moreover, the product turns out awesome from both sweet and sour fruits. The harvest will not go to waste.

Just imagine, you and your family enjoy homemade apples all year round. And it’s also good when a vitamin treat is at hand if replenishment is expected in the house. In the article you will find recipes for babies.

In addition to being consumed in its pure form, applesauce is used in cooking. It is a natural base for soufflés, marshmallows, mousses and is indispensable. So, are you ready to start preparing?

How to make apple puree for the winter at home

At first glance, such a preparation for the winter, like applesauce, does not require knowledge and skills. You can easily cope without the education of a cook and the relevant experience. However, in the preparation of delicacies, one cannot do without nuances.

How to cook a blank for the winter from bulk fruits so that it retains its taste?

Container handling. Prepare jars and lids. Rinse thoroughly and sterilize. The available processing method is in the oven. The minimum temperature is set. The maximum time is half an hour.
fast brew. Prolonged heat treatment adversely affects the preservation of the beneficial properties of apples. Pre-chopping fruit will help speed up the cooking process. For example, cutting into 4-6 parts.
fruit selection. Do not take young and spoiled apples. Fresh white pouring of late varieties is used in the preparation.
Hypoallergenic. If your family has allergies or newborns, then add only green or yellow apples.
Use kitchen tools. To quickly remove the core, use a special knife. For a porridge-like mass, take a blender.
Sealing test. Re-sterilization of the container along with the contents will help to make sure that the jar is tight.
Troubleshooting. If you notice that the puree didn't seal well, turn the jar upside down. This will help the hot gruel soften the rubber seal. Thus, the lid will be pressed tighter.
Darkening Prevention. When the apple mass boils, add a teaspoon of lemon juice (a pinch of citric acid or a couple of pinches of citrus zest). Puree will turn out a beautiful light color, as in the presented photo.

On a note. The skin of apples contains a large proportion of antioxidants. Therefore, do not peel fruit before cooking. True, we are talking about homemade fruits. Purchased products are desirable to process.

Following the tips, you will prepare an awesome dessert for the winter with maximum preservation of vitamins.

At the same time, keep in mind that improperly made canned mashed potatoes will not give any benefit to the body, but will only harm it.

Apple puree Nezhenka for the winter - a recipe with condensed milk for baby food

Homemade fresh apple puree with condensed milk tastes like a product that was prepared during the Soviet era. It was called "Nezhenka".

Now you can’t buy such a blank anywhere, but you can make it yourself at home.

Puree is easy to prepare with a minimum number of ingredients:

apples - 5 kg;
condensed milk - one can;
water - 200 ml;
sugar - half a glass.

Cooking:

We clean the fruit, then cut out the core of each.
Cut the fruits into small pieces.
We spread the slices in a slow cooker or in a saucepan and fill it with water.
Turn on the "Extinguishing" mode.
Set the time to 40 minutes.
After the time has passed, we look - it turned out mashed potatoes. We continue to cook.
We introduce sugar into the mass. 1 glass is the approximate dosage. It all depends on your taste and how sweet the apples are.
Then we mix the ingredients and bring our gruel to a boil.
Next, add condensed milk, mix everything again and wait until it starts to boil.
We beat the sissy with a blender, which will allow us to achieve the perfect consistency.
Pour the mass into jars and twist them. And if you can’t wait to try it, we put dessert on the table. We invite the children to drink tea.

Sweet paste is suitable for babies from 8 months. It is not recommended to give earlier, as the tummy can swell from condensed milk. Be careful with sugar - do not add to babies.

Make jars with a variety of food. For example, mashed plums and apples.

Add other fruits to apples:

pear;
pumpkins;
apricot;
peach.

Use small containers. This will allow you to use only fresh product.

On a note! Apple puree is a great gift. For example, for the New Year. Decorate the jar with decorative fabrics, bows and other elements.

Applesauce with cinnamon - a recipe without sterilization at home

Do not like to "mess around" with sterilization? I offer a quick recipe for applesauce with cinnamon.

It is not necessary to add spice, however, it is worth trying in this version. It goes well with fruits.

To prepare a spicy, fragrant and very tasty bulk puree, take the following ingredients:

apples - 2 kg;
cinnamon - 1 tsp;
sugar - 100–200 g;
water - 125 ml.

Cooking:

We are engaged in the processing of apples - cut out the middle, clean, wash, cut into pieces of medium size.
We spread the fruit sticks in a saucepan, add water, sugar, cinnamon.
We mix all the components together.
We turn on a slow fire and about 20 minutes, stirring occasionally.
Cool the mass, then use a fork or crush to turn it into a puree.
Dessert is ready to eat. It will have a consistency similar to mashed potatoes.

Attention! Spicy blanks are not suitable for children under one year old, as well as for nursing mothers.

Fruit preparation after opening is stored in the refrigerator for no more than 7 days.

Delicate apple and pear puree - the easiest recipe for children

All mothers love to pamper their babies. Apple and pear puree is a healthy and favorite children's treat. I added some carrots to the product - it's even more useful.

To prepare a sweet fruit food, we need the following products:

pears - 1 pc.;
a couple of apples;
water - 500 ml;
sugar - optional;
half a carrot.

Step by step recipe:

We peel all the components, then cut out the middle of the fruit.

Cut the fruit into small pieces.

Pour water into the multicooker pan, install the nozzle for steaming dishes.

Laying out the components. Turn on the steamer mode. We set the time: 15-20 minutes. Then we beat the products with a blender.

I started preparing such puree on the eve of the appearance of the second child in the house, as I was already an experienced mother and knew what the baby needed. I calculated everything that complementary foods would begin just in the winter, when there would be no apples that could be trusted. The store has a huge selection of different jars, with different fillings, different brands ... but can you be sure of their quality? For me, this is a rhetorical question, and I will not argue with anyone about this.

I do not use sugar or citric acid to make baby applesauce for the winter. Jars are stored perfectly in the apartment pantry. Puree turns out homogeneous gentle structure, with easy sourness.

To prepare applesauce for children for the winter, prepare ripe, undamaged apples. It is better to choose sweet varieties. And in order to avoid allergies - it is better not to take red apples.

Wash the apples well, peel the skin.

Cut into slices, put in a saucepan and pour 30 ml of water.

Put on low heat and, stirring occasionally, boil for 15 minutes.

Beat the whole mass with a blender to a puree state.

In order to make sure that there are no lumps, large pieces - it is necessary to grind through a fine sieve. Boil on low heat for another 15 minutes.

Put a thick and fragrant puree into a sterile clean jar. Roll up the lid.

Turn jars of puree upside down, wrap warmly until completely cooled. Applesauce for children for the winter is ready. Store puree in a pantry or basement.

Cook with love and delight your loved ones.