Recipe for apple puree in a slow cooker. Applesauce in a slow cooker for the winter

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.

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!

Applesauce is one of the most favorite treats of many children, which is why it can so often be found on the shelves of grocery supermarkets and pharmacies in the baby food departments. But why pay more for store-bought desserts with dubious ingredients when you can make such sweetness yourself? Housewives today come to the aid of such wonderful assistants as multicookers - they greatly simplify the cooking process and save your time.

Ingredients

Servings: – + 125

• Apples 2.5 kg
• Water 120 ml
• Condensed milk 380 g

Per serving

Calories: 19 kcal

Proteins: 0.3 g

Fats: 0.3 g

Carbohydrates: 4 g

1 hour 40 min. Video recipe Print

Let's start preparing applesauce in a slow cooker by processing the main ingredient - apples. Two and a half kilograms of fruit must be thoroughly washed under the tap (and if you have time, it is better to soak for 5-10 minutes in a deep basin and then rinse each fruit under running water), dry with paper towels, getting rid of excess moisture, and peel with a vegetable peeler (“housekeeper”) from the skin. Then, using a special knife, cut out the cores with seeds and chop each apple into random small slices.

After this, fill the multicooker bowl with 120 ml of clean water, pour the chopped fruit into it and, closing the lid, set the “Stew” mode on the device for half an hour. 17-20 minutes after the start of cooking, lift the lid and stir the contents to avoid burning.

As soon as the multicooker notifies you that the program has ended, pour the apple mixture into a deep bowl, add 380 grams of condensed milk (1 whole can) and, carefully mixing the components with a silicone spatula, use an immersion blender to blend everything into a homogeneous substance.

We return the resulting mass back to the multicooker and, after extending the “Stewing” program for another 30 minutes, we leave the applesauce for the children to prepare for the winter.

While the dessert is being prepared, we will process the container for preservation - it must be carefully inspected for chips, cracks, or any other defects, discarding damaged jars, washed with baking soda and sterilized.

To speed up this process, we will use a microwave oven - fill each container a third with water and microwave for 5 minutes at the highest power, then drain the liquid and place on a prepared clean towel to cool and dry. Meanwhile, boil the lids in boiling water for about 2-3 minutes.

Pack the finished treat into prepared containers and seal tightly with sterile lids. Turn the jars upside down, wrap them up and leave to cool until the next morning.

Advice: For applesauce, it is better to choose apples of summer and autumn varieties - their pulp is not so dense and boils better.



Apple puree in a slow cooker turns out incredibly appetizing and tender, but its main advantage is that preparing the delicacy will not take much of your time and effort. Be sure to try making this dessert for your family – we assure you that it will captivate not only kids, but also adults. Bon appetit!

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.

Apples have a huge vitamin complex and are extremely beneficial for the body. One of the main advantages of an apple is its hypoallergenicity, so a baby can be given puree from this fruit calmly, he will not have diathesis.

When can you give applesauce to a baby?

Complementary feeding for infants begins no earlier than 6 months - in the first six months, the baby has enough mother's milk and the substances it contains, but already a 6-month-old baby needs more energy for crawling and playing, so complementary feeding is a necessary additional source of energy.

Thanks to its properties and vitamin complex, apple is one of the best complementary feeding options. The benefits of applesauce for babies are enormous:

• strengthens the immune system;
• is the prevention of anemia;
• awakens appetite;
• normalize sugar levels;
• help cope with constipation.

You should start feeding your baby apple puree no earlier than 6 months if the baby was previously breastfed and no earlier than 4 months if he was bottle-fed.

Complementary feeding for breastfed and bottle-fed babies is different, since the stomach of a baby-baby is accustomed only to milk, while a bottle-fed baby can easily digest more complex foods.

Which variety to choose

Apple is a popular and affordable fruit at any time of the year. Due to the abundance of different varieties, it can be difficult for a young mother to choose which variety should be given to her baby as the first complementary food.

Preference should be given to seasonal types of fruit, since the body naturally digests foods better from its region and in accordance with its ripening. Those. A baby will have a harder time digesting mango than the usual “Simirenka”, despite the sweetness and softness of the first. As complementary foods you should choose:

• seasonal fruits;
• fruits from a private garden;
• fruits with wormholes because they have not been treated with pesticides;
• fruits are not perfectly smooth in shape and color.

An apple “Simirenko”, “White filling” or “Antonovka” is ideal. If the apple is sour, you can mix it with pear or banana puree.

How to make applesauce from baked apples

Baked apples are a popular dessert among adults, but they can also be fed to infants, after being chopped.

How to make applesauce without cooking

The easiest and fastest way to make fresh applesauce.

Ingredients:

• apple – 1 pc.

Cooking time: 10 minutes.

Calories: 52 calories.

1. Wash the apple well and remove the peel and stem;
2. Cut the fruit into slices and remove the seeds;
3. Grind the fruit first with a grater and then puree with a blender;
4. Add a little sugar for sweetness to taste or mix with pear puree.

How to make fresh apple puree

Some mothers are too worried about giving their baby fresh fruit. You can avoid possible colic or complications by pre-heating the fetus.

Products:

• Melba apple - 2 pcs.;
• sugar – ½ tsp;
• water – 300 ml.

Cooking time: 15 minutes.

Calories: 70 calories.

1. Pour water into a tall container and boil;
2. Wash the apples;
3. Place both fruits in boiling water and let them cook for 5 minutes;
4. Peel the soft boiled fruit from the peel and seeds with partitions;
5. Grind into puree in a blender;
6. This recipe is characterized by the softness of the fruit, so if you don’t have a blender, you can soften it into a paste using a masher for puree;
7. Add sugar and feed the baby.

Carrot-apple puree for babies

Everyone knows the healthy combination of apple and carrot. Puree from these fruits is perfect as a baby's first complementary food.

Ingredients:

• apple – 1 pc.;
• carrot – 1 pc.;
• sugar – 1 tsp;
• breast milk – 2 tbsp. l.

Cooking time: 30 minutes.

Calories: 96.

1. Peel the carrots;
2. Wash the apple well;
3. Cut the carrots into slices or medium pieces;
4. Cook carrots and apple together in boiling water until tender;
5. Grind the carrots in a blender;
6. Peel and chop the apple;
7. Mix both purees, adding sugar;
8. Pour in a little breast milk to make the puree more liquid;
9. Breast milk can be replaced with plain milk or cream.

Apple puree with pumpkin for babies in a slow cooker

Pumpkin is one of the most useful fruits in terms of the amount of vitamins. But not every child will like to eat puree from it, so pumpkin is combined with a sweet apple.

Products:

• apples – 2 pcs.;
• pumpkin – 200 gr;
• milk – 2 tbsp. l.

Time spent: 45 minutes.

Calorie content: 88 kcal.

1. Peel the pumpkin from seeds and peel;
2. Cut the peeled apple into slices;
3. If you have a double boiler, then cook both products in it for 30 minutes until done;
4. If you don’t have a double boiler, just boil the pumpkin and apple;
5. Puree the products together in a blender;
6. Pour in milk, add sugar to taste if necessary.

How to make applesauce and bananas

Banana is perfect for first feeding, especially in combination with a slightly more sour apple.

• apple – 100 gr;
• milk – 1 tbsp. l;
• banana – 1 pc.

Time spent: 15 minutes.

Calories: 78.

1. Peel the banana;
2. The apple can be cooked raw or cooked in this recipe;
3. In the first case, peel and seeds the fruit and puree it together with the banana;
4. In the second case, put the apple in boiling water for 5 minutes and then puree its pulp;
5. Pour milk (simple or breast milk) into the resulting mixture and stir well until smooth.

How to make apple puree in jars for the winter for a child

Stocking up on fresh fruit for the long, cold winter is easy. It is enough to make a puree from them and roll them into jars.

Ingredients:

• green apple – 3 kg;
• water – 1 l;
• cane sugar – 100 g;
• lemon juice – 3 tbsp. l.

Cooking time:

Calories: 110 calories.

1. Wash the fruits thoroughly, remove the peel and chop them into small cubes;
2. Boil water over medium heat and add sugar;
3. Stir the water until the sugar is completely dissolved;
4. Throw the chopped apples into the resulting syrup;
5. Prepare jars with lids;
6. Puree the cooked fruit in a blender;
7. Return the puree to the stove and bring it to a boil again, adding a couple of tablespoons of water if necessary;
8. Pour the puree into jars;
9. Place all containers in a large bowl of water and boil the water, thereby sterilizing the jars;
10. Boil the lids in a separate bowl;
11. Roll up the hot lids of the jars;
12. Cool by turning the jars upside down in a warm place;
13. Place the prepared puree in a cold place and heat the puree when feeding.

Any young mother will be glad to receive advice on preparing the first complementary foods for her baby:

1. Any product should be given for the first time only to an absolutely healthy child;
2. You should not start complementary feeding before or after a scheduled vaccination, or during the recovery period after an illness;
3. Complementary feeding should be postponed if the child suffered from colic the day before;
4. The baby should be fed before breastfeeding;
5. The first meal should be about 5 grams for the first time, and then you should gradually increase the amount of additional food per month to 150 grams;
6. When preparing purees and other additional dishes at home, you should thoroughly wash your hands, sterilize kitchen utensils, and it is highly advisable to heat-treat the fruits;
7. You should not prepare a lot of food in advance and then reheat it afterwards. Fresh food should be prepared for the baby. It is not even advisable to store the product in the refrigerator during the day;
8. Each complementary food should be given only warm;
9. The baby should be fed with a plastic or wooden spoon;
10. The child should eat only while sitting;
11. You should not serve several different foods at once;
12. You should diversify your baby’s diet and feed him the same product no more than once a day;
13. A new product should be introduced 15 days after the first one so that the child gets used to it and adapts;
14. For sweetness, you should add sugar to the puree, but replace regular white sugar with cane sugar, which is much healthier.

The first feeding is an important event not only for the baby, but also for the mother. After all, now she has a new concern - coming up with new dishes. You just need to follow the basic rules so that the first feeding of regular foods does not harm the baby.