How to prepare baby puree for the winter: apple, pumpkin, squash and other baby food recipes. Puree from apples and plums for the winter Plum puree for the winter my corner

Plums in applesauce is a very tasty dessert that keeps well at room temperature, if you follow the temperature regime and the sterilization time of the jars. The amount of sugar in the recipe can be changed to your liking, plums keep perfectly even if you add only 2-3 tablespoons of sugar.

Plums in applesauce - recipe with photos step by step.

It will take you 1 hour and 30 minutes to cook plums in applesauce. From the listed ingredients you get 2 cans with a capacity of 0.7 liters.



Ingredients:
- apples - 1 kg;
- yellow plums - 1 kg;
- sugar - 700 g;
- lemon (only zest) - 1 pc ;.
- star anise - 4 pcs.
Plums for this recipe need ripe, but strong, as they need to be cut into slices.




We cut the washed apples together with the peel and core into slices, put them in a deep saucepan, add a little water, tightly close the lid and send to the stove. Apples should languish over low heat until they are steamed and become completely soft. You can use a variety of apples for puree, if you have time, then peel them from the core and skin, and chop the finished apples with a blender into a puree.




We cut ripe, strong and, preferably, large yellow plums into slices of medium thickness, removing the seeds. Soft plums are not suitable for this recipe, they will turn into mush when sterilized.




Peel a thin layer of zest from the lemon. This can be easily done with a paring knife. Cut the zest into very thin strips. Squeeze 1-2 tablespoons of lemon juice, filter to get rid of the seeds.




We shift the steamed apples into a colander, wipe the puree. Then mix sugar, mashed applesauce, lemon juice and chopped lemon zest. We heat the mass over low heat until the sugar is completely dissolved.




Sterilized jars (I had enough food for two jars with a capacity of 0.7 l), fill with slices of yellow plums. Add 1-2 stars of anise to each jar, then fill with hot applesauce.




We close the jars with lids. In a deep saucepan, we cover the bottom with a cotton or linen towel, put closed jars with plums on it, pour hot water up to the shoulders of the jar. We sterilize at a temperature of 95 degrees Celsius for 45 minutes. Then we seal the jars, cool in natural conditions.




We store plums in applesauce for the winter at room temperature.
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In cooking, apples are universal: they are combined with meat, can become part of pastries and desserts, the basis of sauces, compotes, and applesauce. Delicious applesauce for the winter is a great option for those who have children in the family, or who don’t mind eating fruit purees themselves. Such a preparation can be served as an independent dessert or used as the main ingredient in other sweet recipes.

Apple and pear puree for the winter

As always, first of all I would like to devote attention to the basic recipe. Within its framework, as a basis, you can use both apples alone, and their combination with pears and other fruits.

Ingredients:

• apples - 1.4 kg;
• pears - 1.2 kg;
• sugar - 320 g;
• water - 135 ml.

Cooking

Before making applesauce for the winter, you need to prepare apples and pears, and leave the fruit to juice. To prepare, peel the fruit, remove the core and divide the fruit into large pieces. Sprinkle apples and pears with sugar and leave in an enamel bowl overnight. In the morning, when the fruits have released enough juice, splash some water on them and place the dishes on medium heat. Depending on the density of apples and pears, their cooking time can take from 15 minutes. When the pieces soften, they are pureed with a blender, and the puree itself is boiled for about 3 more minutes with active boiling.

Pre-sterilize jars and distribute applesauce in them. Roll up the sterile container with pre-scalded lids, and after cooling, leave the blank for storage in a cool place.

Sugar-free applesauce for the winter - recipe

If you are preparing pureed fruits for children, then give preference to recipes that exclude the use of sweeteners. For such a puree, choose dense sweet and sour apples.

Ingredients:

• apples - 2.2 kg;
• natural (or water) - 275 ml.

Cooking

Apples for puree must be pre-peeled both from the core and from the skin. Pour apple slices with apple juice or a little water, place the dishes on medium heat and boil everything from 6 to 20 minutes (depending on the density of the apples). When the pieces of fruit are softened, puree everything with a blender and leave the puree to boil for another 5 minutes. During this time, wash and scald the jars. Distribute the puree in glass containers and roll up with scalded lids.

How to cook apple-plum puree for the winter?

Since plums and apples contain enough pectin, the finished fruit puree is not only tasty, but also quite dense, even somewhat viscous.

Ingredients:

• apples - 1.7 kg;
• cinnamon stick;
• plums - 840

Cooking

Place the apples, peeled from the core, in an enamel pan. Cut plums in half and mix with apple slices. Put the cinnamon stick and put the fruit on the fire. When the juice appears in the pan, let it come to a boil, and then reduce the heat and leave the contents to boil until soft. For greater uniformity, the puree can be rubbed through a sieve to get rid of the peel, otherwise you can beat the contents of the pan until smooth directly with the peel.

Bring the finished fruit puree to a boil, boil for another 5 minutes, and then pour into scalded jars.

Puree made from apples alone usually turns out bland, so it is better to prepare it with other berries or fruits. Apple and plum puree is not only beautiful in color, but also very tasty, so children eat it with pleasure. Apples should be sour or sweet and sour, and plums should be Hungarian varieties. The coloring pigment contained in the skin of the plums colors the puree in burgundy. Such a preparation is a storehouse of vitamins and other useful substances.

Apple and plum puree for the winter

• Peeled apples - 700 g
• Plums (pitted) - 300 g
• Sugar - 5 tbsp. spoons
• Water - 1 glass
• Preparation time - 15 minutes
• Cooking time - 40 minutes
• Yield - 800 ml

Cooking:

Prepare all the necessary ingredients.

Apples, wash, peel and seeds, cut into slices. You can use a special tool to remove the core.

Since apples quickly darken in air, the slices can be dipped in acidified water for a short time.

Wash the plums, cut in half and remove the pits.

Place the prepared fruits in a saucepan, pour in water.

Close the pan with a lid and cook until the fruit is soft. Well-steamed slices should be easily pierced with a wooden stick.

Rub the hot fruit through a sieve and transfer the puree to the pan.

Add sugar to puree.

Mix everything and boil the puree while stirring for 8 minutes.

Pour puree into small sterilized jars.

Seal jars with boiled canning lids, turn upside down, wrap and leave in this state until completely cooled. Store puree in a dark and cool place.

This puree will be to the taste of both children and adults, so you can safely prepare a lot of jars with a healthy treat!

Applesauce is great for baby, diet or medical nutrition, as it is well absorbed by the body, improves digestion and contains a lot of vitamins. If you diversify applesauce with additional ingredients and seasonings (for example, cream, honey, lemon juice, cinnamon, cloves, etc.), you get a healthy and tasty dessert. Applesauce can be served neat or with pastries, pancakes, pancakes, toast or waffles. Sometimes applesauce is even added to meat and poultry dishes.

Apples go well with many other fruits, berries and vegetables. So, you can cook delicious apple puree with the addition of carrots, pumpkins, peaches, apricots, bananas, pears, cherries, plums and other ingredients. Depending on the variety of apples used, the finished puree may have a different consistency, color and taste. The principle of making applesauce is very simple: cut the prepared fruit, put it in a saucepan, pour it with water and boil until cooked with sugar. If the puree is prepared for infants, sugar should not be added. Also, for the smallest fruits, sometimes they are not cooked, but simply pureed with a blender until smooth (sometimes with the addition of other fruits or vegetables).

Applesauce is often prepared for the winter. To do this, the fruit mass is boiled and rolled into sterilized jars. Banks are stored in a cool, dark and well-ventilated area. Canned applesauce is best obtained from sour apple varieties.

Applesauce - preparing food and dishes

To make applesauce, you will need: a saucepan, a cutting board, a knife, a bowl and a blender. If there is a special device for peeling apples, it can be used to easily and quickly remove the peel in a thin layer and remove the seeds. The finished puree is transferred to a clean jar for storage in the refrigerator or laid out in bowls and served immediately (if it is intended for dessert).

Apples must be sorted out, discarding spoiled or rotten fruits, washed and dried. Then you need to peel the peel and remove the cores, if you come across "eyes" - cut them out. Similarly, you need to prepare the rest of the fruits and vegetables used in the recipe. Measure the right amount of sugar and other additional ingredients in advance.

Applesauce Recipes:

Recipe 1: Applesauce

Applesauce is very easy to make. It is enjoyed by both children and adults. This puree can be eaten with hot pancakes, pancakes or cereals. This recipe uses sugar, so this puree is suitable for older children.

Required Ingredients:

• One and a half kilograms of apples;
• Water - 500-600 ml;
• Sugar - 180-200 g;
• 12-15 ml lemon juice.

Cooking method:

Wash the apples, peel, cut out the seeds and chop coarsely. Place in a large saucepan and cover with water to cover the apples. Put on fire and cook for 17-20 minutes until soft. Puree the apples with a blender and cook for another 5 minutes, adding sugar and lemon juice.

Recipe 2: Applesauce with Cream

Delicious dessert made from fresh fruits and cream. For cooking, it is better to take heavy cream - the puree from this will become even more tender and tastier. Sugar and the amount of fruit is taken "by eye".

Required Ingredients:

• Apples - 500-600 g;
• Water;
• Sugar - to taste;
• Cream.

Cooking method:

Wash apples, peel and remove seeds. Cut the apples into pieces, put in a small saucepan and pour a small amount of water. You can cook apples in the microwave for 5 minutes, or you can just simmer on the stove until soft. Add sugar to the apples and grind everything with a blender. Then add cream and continue whisking until smooth. Such a dessert can be laid out in bowls and served in its pure form, or you can spread applesauce on hot toast, freshly baked bread, casserole or stuff tartlets.

Recipe 3: Applesauce with Banana

Applesauce with bananas is prepared very quickly and simply, it can be given to children from the age of seven months. This puree is perfect for dietary and medical nutrition.

Required Ingredients:

• 1 apple;
• 0.5-1 banana.

Cooking method:

Wash the fruits, peel them, cut the buttocks from the banana, cut the core from the apple. Cut the fruit, put in a bowl and grind with a blender until smooth.

Recipe 4: Pumpkin Applesauce

Applesauce with pumpkin is very healthy for children and adults. It contains vitamins and microelements necessary for the body, removes toxins and toxins, strengthens the immune system and improves appetite. Apple-pumpkin puree is perfectly absorbed by the body and normalizes the functioning of the gastrointestinal tract. It can be safely included in the diet program.

Required Ingredients:

• 1 kilogram of pumpkin;
• 1 kilogram of apples "Antonovka".

Cooking method:

Wash pumpkin and apples thoroughly, dry and peel. Cut out cores from apples. Peel the pumpkin from seeds, leaving one pulp. Cut apples and pumpkin pulp into cubes, put in a saucepan, add water and put on fire. Stew until fully cooked (apple and pumpkin should be soft), cool and grind through a sieve. You can also puree the ingredients with a blender.

Recipe 5: Cinnamon Applesauce

Cinnamon diversifies the taste of ordinary applesauce and makes it more rich and fragrant. The recipe is suitable for feeding babies, primary school students and dietary or medical nutrition.

Required Ingredients:

• Golden apples - 5-6 pcs.;
• Sugar - 18-20 g;
• Cinnamon - 1 stick;
• Half a lemon.

Cooking method:

Wash apples, peel, remove seeds and cut into slices. Place the apples in a saucepan, add sugar, squeeze half a lemon and cover with water. Throw a cinnamon stick. Cook over low heat for about half an hour until completely softened. Once the blocks are cooked, let cool slightly, remove the cinnamon and grind the ingredients until smooth with a blender. Transfer the applesauce with cinnamon to a jar and store in the refrigerator.

If applesauce is prepared for babies, apples are better to take green or yellow varieties. Red apples can cause an allergic reaction;

The cooled puree can always be heated in a water bath;

The shorter the heat treatment time, the more vitamins and nutrients will be preserved in apples. To minimize the cooking time, cut the apples as small as possible;

So that the apples do not quickly darken, you need to add a little lemon juice to the pan;

Grind with a blender you need slightly cooled apples;

Fans of not too sweet puree are offered the following proportion: for 1 kilogram of apples, you need to take no more than 100 g of sugar. Brown sugar can be used in place of regular white sugar.

Summer apples boil the fastest, so it is not necessary to boil them for a long time.

Growing up, the baby gradually tries fruit juices, pureed vegetables and fruits. They add variety to the menu, become a source of vitamins and fiber. Mothers argue about the first feeding with applesauce - some believe that it should be introduced into the diet before vegetables, others, on the contrary, believe that after sweet fruits, babies will be reluctant to try boiled zucchini, potatoes, cauliflower.

Baby applesauce - delicious and healthy vitamin food for your baby

To decide when it is better to start complementary foods with applesauce, the doctor will help the mother, and her own intuition. The baby should buy fruits of green varieties that will not cause allergic reactions. Their benefits for the child's body have been proven by experienced pediatricians:

• antioxidants and vitamins of groups C, A, PP strengthen the immune system;
• fiber removes toxins and toxins;
• blood and lymph are cleansed;
• trace elements, iron and pectins contribute to the full development;
• tannins of juicy fruits have a positive effect on the functioning of the kidneys and liver;
• beneficial acids prevent fermentation in the intestines.

Features of introducing apples into the diet

The age of the first feeding with an apple is selected individually. WHO recommends introducing fruit and berry purees into the diet of infants from 7 months.

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Apple is the most popular fruit in our country. The apple tree grows in almost every plot, in every garden. It is unpretentious, easily endures Russian winters with hard frost, and almost every year pleases us with delicious ripe fruits. Plus, apples are incredibly healthy! They contain a lot of important trace elements and vitamins. That is why apple puree for babies is so loved by both parents and children.

Benefits of apples for babies

• They contain antioxidants to strengthen the immune system of the baby.
• These fruits have all the B vitamins, vitamin C, A, PP.
• Apples contain a lot of iron, potassium, magnesium, iodine and other trace elements, as well as pectin, mineral salts, and fructose.
• These juicy fruits stop the processes of decay in the intestines due to the content of beneficial acids in them.
• Tannins have a positive effect on the kidneys and liver.
• The high content of fiber cleanses the body of toxins and removes toxins.
• Apples help cleanse the blood and lymph.
• This juicy fruit normalizes blood sugar levels.
• Apples increase appetite.

Which variety to choose?

For baby food, it is better to use domestic varieties - "Simerenko", "Antonovka", "White pouring". It is better if these are fruits from your own garden or bought in season. But it is better not to buy glossy, ideally shaped fruits of foreign varieties (Golden, Jonathan and others). Not only have these fruits been processed with chemicals, they may be genetically modified foods.

If you use sour varieties of apples (for example, Antonovka) to make puree, add sweeter fruits - pears, bananas.

Give preference to fruits of irregular shape, with heterogeneous color, with wormholes and barrels. mA, it is better to refuse glossy fruits with a smooth, uniform surface.

How many months to introduce applesauce?

You can introduce apples from 6 months for babies and from 4 months for artificial babies, but it is better to postpone apple foods for several months and first treat the baby with vegetables and cereals.

This is due to the fact that after sweet applesauce (if given as the very first complementary food), the baby is unlikely to want to eat tasteless vegetables or cereals.

apple puree recipes

There are many recipes for baby apple puree. Someone prefers to cook monopurée to let the child feel the true taste of the product, someone mixes it with other fruits (bananas, pears) or vegetables (carrots, pumpkin).

Fresh apple puree

This is the easiest applesauce recipe for babies.

Wash the fruit, peel, remove the seeds and partitions. Next, grate the fruit, and then carefully chop in a blender. You can grind the fruit in a meat grinder, but make sure it is perfectly clean - a piece of spoiled meat that accidentally gets into baby puree can lead to very disastrous consequences.

Classic apple puree

This recipe is suitable for those who are going to make mashed potatoes "once" and not close it for the winter. To prepare this dish, you will need one fresh apple and 5 minutes of free time.

Dip the apple in boiling water and cook for a couple of minutes. During this time, the pulp will have time to soften. Peel the cooled fruit, remove the seeds and core, put the pulp in a blender and grind thoroughly. Applesauce for babies is ready!

Some advise adding ½ tablespoon of sugar to complementary foods, but if you use sweet varieties of apples (Cinnamon, Melba), then this measure is unnecessary.

This puree can be mixed with bananas, pears, zucchini, pumpkin, carrots and other vegetables and fruits.

Applesauce in a slow cooker

How to cook such food? You will need one apple. Peel the fruit from the peel, seeds and partitions, cut into medium pieces and put on the grid in the slow cooker. Turn on the "steam" mode and cook the fruit for 15-20 minutes.

Mash softened fruits with a spoon or beat with a blender. The finished puree should be slightly cooled and served warm.

Applesauce in the oven

This is another healthy and quick way to make your own fresh apple puree. For one serving, take two medium apples. Use a knife to cut the core without cutting the fruit in half. Put the prepared fruit in cupcake molds so that the juice does not leak out, and put in the oven for 15-20 minutes.

When the apples are softened, cool them slightly, take out the pulp with a spoon and grind it in a blender. Applesauce is ready!

If your baby already eats almost all the basic foods, the fruit can be stuffed with rice, millet, cottage cheese before baking.

Applesauce for the winter

To prepare 1 kilogram of puree you will need:

• sour apples - 1 kg;
• sugar - 1 spoon;
• water - 0.5 liters.

If you are mashing for the smallest baby, it is better to replace white sugar with high-quality cane sugar.

Peel the apples from the skin, seeds and core, cut and grind in a blender. Put the finished mass in a saucepan, pour in water, add sugar and cook over high heat until boiling. Next, reduce the heat and simmer the puree for another 20 minutes.

At this time, wash and sterilize jars and lids. It is better to take small jars at a time.

Spread the puree in jars, close and put in a dark place. As you can see, it is not difficult to cook it at all.

What can you pair an apple with?

Applesauce can be combined with almost all vegetables and fruits. The most popular and delicious combinations are presented below.

• apple + pear

In this case, both fruits are boiled or steamed, and then mixed in a blender. For an older child, you can prepare such a puree with the addition of cranberries or cinnamon. The main thing is that the crumbs do not have allergies.

• apple + banana

Applesauce with the addition of a banana is prepared according to the following scheme: the fruits are washed, cut, chopped with a blender. Additional heat treatment is not required. You can add a little breast milk to the finished puree.

• Apple + pumpkin

Requires 1 apple and 1 slice of medium pumpkin. Place them in the multicooker bowl and steam them. Mash the prepared vegetables, add a piece of butter or a little milk and serve to the child.

• apple + carrot

Take carrots and an apple in equal proportions (1 each). Boil the fruits until tender in boiling water and mash with a blender. You can add a little cream or breast milk to applesauce with carrots.

• Apple + zucchini

Steam an apple with zucchini (15 minutes). Mash softened fruits with a spoon or blender.

• Apple + cream

This dish is suitable for older babies who already eat dairy products. Preparing such complementary foods is quite simple: put peeled and chopped apples (2 pieces) in boiling water (1 cup). Boil for 15 minutes, and then pour in the cream (2 tablespoons). Cool the puree and serve to the baby.

Also, delicious complementary foods are obtained if you make combinations with cottage cheese, peach, apricot, cereals.

How to choose ready-made puree?

It is quite difficult to choose high-quality baby food, as a jar with a low-quality product can always be caught. Nevertheless, compliance with a number of rules will allow you to buy only the best for the baby.

1. Always look at the expiration date of the product. If it has expired, leave the jar in the store, or rather inform the seller or manager about the stitching.
2. Avoid preservatives! In baby food, only ascorbic acid (vitamin C) is allowed.
3. It is better not to buy a product for babies that contains sugar or starch. The first is undesirable for the child's body, the second can cause allergies.
4. Check the label. If the manufacturer has indicated a specific age range (for example, from 6 months), then it is better not to give the product to the crumbs before the prescribed age.
5. Pay attention to domestic brands - "FrutoNyanya", "Spelenok", "Grandmother's basket" - and to foreign ones - Humama, Hipp, Gerber, Fleur Alpine. In them, apart from apples, water and vitamin C, there are no additional components.
6. But the manufacturers of Semper and Agusha add starch to the product to thicken it. Heinz puree contains additional lemon juice, which can cause allergies.

If possible, make your own puree. Such a dish will bring many times more benefit to the baby than purchased complementary foods.

Conclusion

Applesauce is one of the best treats for babies. It is healthy, tasty, pleasant yellow color, delicate homogeneous texture. If you choose sweeter apples, additional components such as sugar and other fruits (banana, carrot, pear) will not be needed.

An apple is the most useful and safe product for preparing fruit foods for an infant. Pediatricians advise using green varieties of apples, unlike red ones, these fruits are not allergenic and do not contain trace elements that cause food intolerance in children. When you can give applesauce to babies, the pediatrician will tell you.

Qualified specialists of the Daughters and Sons online store will tell about the features of fruit purees of various brands.

At what age do they give applesauce to babies

Pediatricians, depending on the type of feeding, recommend introducing complementary foods to infants from 5-6 months. Formula-fed babies need additional micronutrients from 5 months of age, and breastfed babies can go without complementary foods for longer. Before preparing applesauce for babies, you first need to introduce the baby to vegetable puree and porridge. This is due to the fact that after taking sweetish apple puree, the baby can simply refuse less tasty food.

When to give applesauce to a baby:

• the child is already 6 months old;
• the first week of feeding was successful;
• the baby has a tendency to anemia;
• there is a frequent violation of the stool (constipation, diarrhea).

Making applesauce at home for babies is not difficult. The dish should not wait for the next complementary food, so it is worth preparing 1 serving. At six months, a baby needs a portion of 60-65 g per day. In the future, the daily need for a baby in applesauce at different ages looks something like this:

• 6 months - 60-65 g;
• 7 months - 70-75 g;
• 8 months - 80-85 g;
• 9-12 months - 95-100 g.

Before you make applesauce for babies, you need to decide on the method of preparation. You can cook food from raw fruit, another option is to bake or boil an apple. The second technology is optimal, since the baked product is easier to digest by the stomach and does not cause colic, bloating.

Boiled applesauce for babies. Recipe:

• rinse the apple thoroughly, peel and cut the core;
• cut into small cubes;
• drop into 100-200 ml of boiling filtered water;
• cook the apple over low heat for 10 to 20 minutes;
• chop the cooled cooked cubes in a blender.

You can bake an apple in the oven in 20-25 minutes. The peel is removed from the baked apple, the pulp is passed through a sieve or whipped in a blender.

Important!

Applesauce for babies in a slow cooker is steamed for 20 minutes. A baked apple has a laxative effect, so it is indicated for babies to stimulate digestion. Whipped in a blender, the product is given warm.

Recipe for applesauce for babies for the winter

It is important for parents to stock up on apple foods for the winter. Canned food is easy to prepare. How to cook applesauce for babies for the winter? First, you need to peel 1 kg of sour apples from the peel, seeds and core, then crumble them and grind them in a blender. Secondly, pour a homogeneous mass into the pan, add 1 tbsp. l. sugar and pour 0.5 liters of water. Boil until boiling over high heat, after boiling for another 20 minutes on low heat.

It is necessary to close applesauce for the winter in steam-sterilized jars of small volume. It is recommended to store products in a dark place.

Sugar is not added to steamed applesauce for babies, this is not jam. An apple contains enough fructose to meet a child's needs for this nutrient. With diarrhea and anemia, babies should be fed puree from fresh apples that have stood for some time in the air. The oxidized fruit saturates the blood and stabilizes the stool.

Expert opinion

“In our online baby food store you can buy ready-made baby applesauce (“Grandmother's basket” apple, Fleur Alpine Organic apple-prune, “FrutoNyanya” apple-pear with cottage cheese and more).

We offer baby food from leading world and domestic brands. Finished products fully comply with European and Russian standards. All of them are made from high-quality fruits using the latest technologies, so they retain vitamins and nutrients after processing.”

Specialist of the online store "Daughters and Sons"
Antonova Ekaterina

conclusions

How to make applesauce for babies depends on the health of the child. For a healthy baby, it is enough to grind a fresh apple into puree. If the baby suffers from frequent constipation, then the best option is to bake or boil an apple, peeled and cut into small pieces, and then pass it through a blender.

Before cooking applesauce for babies, you need to remove the core from the fruit with all the seeds. The dish is cooked on low heat for no more than 20 minutes. Sugar and other additives for cooking are not used.

Fruit preparations are a good help in winter cooking. Applesauce is loved by both adults and children. This is both an independent dish, and a good addition to cereals, an additive to pies, a base for dessert.

Preparing apples for puree

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

Before mashing, all cooked apples are washed and carefully sorted out, removing damage. Then they are peeled, the testicles and stalks are removed. Cutting the fruits into small pieces, they are immediately placed in a thick-walled pan with water. So that the apples do not darken, the water is acidified with lemon.

The best applesauce recipes for the winter, like in childhood

It is not difficult to prepare mashed potatoes; even a novice hostess will cope with this procedure. Do not limit yourself to one simple recipe - apples go well with other fruits and vegetables. Therefore, you can safely experiment with the creation of your original recipes, taking the examples below as an example.

• Apples -2 kg
• sugar -1 cup (optional)

Water should cover the apples by no more than 3 cm. The mashed potatoes algorithm is as follows:

• put the pan on a slow fire and boil for 15 minutes;
• softened apples are removed and rubbed through a sieve with small cells;
• the puree with the juice released from it is again put on the stove and brought to a boil;
• immediately packaged in hot dry jars and sealed.

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

Puree according to this recipe fully justifies its name - it turns out so tender and airy. Apples are prepared in the usual way and placed in a heavy-bottomed saucepan with a little vanilla added. The next steps are:

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

Packed, corked and cooled in the traditional way. From such a dish you will not pull a single child by the ears.

Without sterilization

You can make mashed potatoes without sterilization, but only in small quantities. Even if the prepared apples are not cooked, they still have to be blanched. And it is best to do this in a water bath.

For this recipe, you should not 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 heat treated apples, the more useful substances will remain in them.

Next, the fruits are whipped with a blender into a lush mass and rubbed through a sieve. Sugar is added to the finished puree to taste (or you can not add it), a little cinnamon or vanilla. This preparation goes well with mashed potatoes from other fruits.

For children without sugar

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

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

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

Puree with banana

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

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

Before giving the baby apple-banana puree, it is diluted with 1 tbsp. breast milk or formula.

In a slow cooker

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

• prepared and finely chopped apples (1.5 kg) are placed in a multicooker bowl;
• pour a glass of water and turn on the "Extinguishing" program for 1 hour;
• transferring the apples to another container, let them cool, and then grind through a sieve;
• puree is mixed with a glass of sugar and returned to the slow cooker;
• once again kept in the extinguishing mode, but only 10 minutes.

Puree packaged in jars can be safely stored at room temperature.

This dish is 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 pumpkins, a glass of sugar and 5 g of orange peel.

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

You can do without sterilization if you cook mashed potatoes in a slow cooker.

Wine puree

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

• 1 kg of peeled and chopped apples are covered with sugar (0.7 kg);
• sprinkle with red wine (2 tablespoons) and let it brew until the fruits are covered with their own juice;
• cook over low heat until the apples take on a puree shape;
• after cooling the mass, it is beaten with a blender and then packed in jars, after which it is subjected to sterilization.

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

Everyone has their own taste preferences, so do not stop at the above recipes. You can try these 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 cups);
• mix apple puree (700 g) and cherry (150 g);
• carrot, apricot and apple puree are perfectly combined in one mass;
• an unusual taste gives a combination of strawberries and plums with apples;
• quince will add an unusual aroma to apple-pear puree.

Each option can be cooked in any of the described ways - in a saucepan or a slow cooker. To add sugar or not, and in what quantity, each housewife decides for herself. Apple varieties are usually taken into account here - if they are sour, then sugar will come in handy.

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

Seasoning for meat dishes

From the 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, pour a glass of sugar and put on fire;
• mashed potatoes are boiled down to 1/5 of the original volume (on 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 packed in jars.

spicy sauce

This recipe makes a great addition to salads, appetizers and side dishes.

• put 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;
• mix 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 (it is better to take apple cider vinegar) in a quarter cup of heated water and let it brew for an hour and a half.

Then the liquid is heated again and poured with 2 tbsp. 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 it can also be spread 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).

• puree spread in an enamel bowl and, if necessary, add sugar;
• beat with a blender for 15 minutes;
• injected separately hammered proteins and mix again.

The mass must be beaten until it brightens. 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 no more than 70 ° C.

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

Jelly mousse

For this amazingly tender dessert, it is better to take canned sugar-free puree in the amount of 350 grams. Mousse is prepared according to this recipe:

• 10 g of gelatin (you can take 1 tsp of agar) is dissolved in a quarter cup of water;
• 2 egg whites are beaten with fructose (2 tablespoons);
• when the egg mass becomes lush, add mashed potatoes and continue to beat;
• gelatin is slowly poured in during the process.

The whipped mass should increase by 2 times and have a stable consistency. Jelly is laid out in molds and put in the refrigerator for complete solidification.

How to originally serve mashed potatoes

Children are very fond of sweets, but they can refuse the usual applesauce. In this case, it is worth showing imagination and decorating the dessert in an original way.

• a glass of chilled cream is whipped into a fluffy foam;
• 3 tablespoons are placed on the bottom of the bowl. puree;
• the next layer is soft biscuits broken into pieces;
• then spread the cream.

So, layer by layer, alternate the ingredients until the bowl is full. Everything is topped with beautifully stacked cream. It remains to sprinkle with grated chocolate and put in the refrigerator for half an hour. Such a dessert can be a decoration for a children's holiday feast.

In order for apple puree to turn out tender and tasty, to be preserved for a long time, the hostess must adhere to the following rules:

• it is better to cook a mass of sweet varieties without sugar;
• boil applesauce preferably no more than 15 minutes;
• when cooking, they take only a thick-walled pan (or basin), then the mashed potatoes will not burn;
• do not immediately cook large volumes - the mass in this case will not be boiled evenly;
• if a combination of ingredients is supposed, it is better to puree them separately, and then mix them;
• you need to beat the mass after it has cooled;
• packaging in jars is carried out only in hot form; at the same time, the banks themselves must be well warmed up;
• lids must be sterilized; they must be wiped dry before being put on a jar, otherwise mold will form during storage;
• store applesauce at a low temperature, away from sunlight (in a pantry or cellar).

Ready puree is best packed in small containers. But then the mass must be sterilized in a saucepan with water or a heated oven. After opening the jar, the product is not stored for a long time, and half-eaten mashed potatoes will have to be thrown away after 3 days.

Applesauce sissy - an unforgettable taste of childhood: video

How to cook applesauce at home for the winter: video

Apples are a valuable source of vitamins and microelements useful for the body, which are so lacking in winter. Having worked a little in the fall on the preparations of conservation, the hostess will significantly enrich the diet of her household in the cold season.