: this and , and other delicious . But all these recipes include some amount of sugar, some more, some less. Today we turn to people who, due to various circumstances, do not consume sugar.
I offer you recipes for homemade apples without sugar. They are tasty and healthy, if desired, they can be sweetened before use by adding fruit sugar, xylitol, sorbitol, licorice root and other sugar substitutes to taste. Such blanks from sugar-free apples can be stored in the apartment in winter.
Apple juice without sugar
Extract the juice with a juicer. Pour juice into enamel pan put on fire. Bring to an active boil, but do not boil, pour the juice into sterilized jars and roll up. Wrap up.
Canned apples without sugar recipe 1
Peel the apples and, cutting them into slices, put them in two-liter and liter jars. Fill the jar to the top with boiling water (without sugar) and, having covered with a lid, leave for three minutes, then drain the water and pour boiling water again. After repeating the procedure three times, roll up the jar with a lid.
Apples, canned without sugar recipe 2
Peel the apples, remove the core and cut into slices. Blanch in boiling water for 3-5 minutes, cool. Place in sterilized jars up to their shoulders and pour hot water. Cover with lids and sterilize: liter - 20 minutes, 2-liter - 30 minutes, 3-liter - 55 minutes. Roll up.
Jam from apples without sugar
For 1 kg of apples - 200 g of water.
Cut the apples into pieces, add water and boil for 10-15 minutes, stirring continuously, then rub through a sieve. Boil the resulting puree until it thickens well, make sure that it does not burn. Then, in a warm form, decompose it into sterilized jars and, closing it with boiled lids, pasteurize at a temperature of 100 ° C half-liter jars - 151 minutes, liter - 20, 3-liter - 30. apple jam can be stored for a year.
Apple pastille without sugar
Peel apples of any degree of ripeness, cut into slices, put in a saucepan, add a little water to the bottom, cover and boil over low heat, then cool and wipe through a colander. Grease the surface of the cutting board vegetable oil very thin layer and carefully rub it with a dry gauze pad. Applesauce lay out on the board in an even layer (not thicker than 0.8 cm - otherwise it will dry for a long time) and put in the sun or a draft. On the second day, when the puree dries a little, the board can be placed at an angle.
After three days, pry off the dry marshmallow with a knife and remove it from the board. This apple napkin should then be hung on a rope for 2 days. For long-term storage fold the marshmallow in a pile, sprinkling lightly with powdered sugar, twist tightly into a roll, put in a plastic bag and place in the refrigerator.
Sugar free apple puree
Well washed, cut into small slices apples without cores and stalks, put in a saucepan, on the bottom of which a little water is poured, slowly boil for a couple under a lid until they become soft, then rub through a sieve and bring to a boil again. Pour the finished puree into well-washed and boiled jars and roll up. Kissels and sauces are prepared from mashed potatoes for dessert, meat and lenten dishes
Antonovka soaked in jars
Wash the average fruits of the Antonovka variety apples, put them tightly in jars. Prepare the filling: mix juice and cold boiled water in a ratio of 1:2 or 1:3 (to taste). Pour over the apples, put wooden sticks crosswise into the jars so that they press the apples and prevent them from floating up. The filling should be 4-5 cm higher than the apples. Close with polyethylene lids. Keep cold.
Apple-pumpkin puree without sugar
1kg apples, 1kg pumpkin, 1 teaspoon lemon or orange peel, sugar optional.
Sour apples, cut into slices, and pumpkin, cut into pieces, steam in a steamer or juicer for 10-15 minutes until soft. When hot, rub through a colander or sieve, add zest or sugar to taste. Heat the puree with stirring to 90 ° C and spread it hot into half-liter jars. Pasteurize for 10-12 minutes at 90°C.
Good afternoon, my dear subscribers and readers - fans of healthy eating!
You know, for the second season I have not been making blanks that must undergo preliminary heat treatment. I just don't understand what is it for? After all, most vitamins and minerals in foods are destroyed at high temperatures. Thus, using homemade preparations subjected to heat treatment, we just simply fill our stomach, but do not supply the body with the necessary nutrients. This is a separate big topic for conversation.
I make blanks only in frozen form, starting with berries, ending with tomatoes and mushrooms.
But today I still had to make an exception to all my rules. Since the apples this year were simply “overwhelmed” (as the cat Matroskin from Prostokvashino would say), I urgently had to save the harvest. We eat a lot of apples, give them a lot to our friends and acquaintances, but this did not help either, our apples began to deteriorate.
I thought, I thought, how to make the preparation as useful as possible, and even quick to prepare, and I came up with it. Now I am sharing the recipe with you. The very idea of cooking applesauce without sugar belongs to my mother, a culinary wizard and a supporter of a healthy lifestyle. Everything else (speed and technology) I invented myself. I recommend making such a blank with just two ingredients if you have nowhere to put your apple harvest.
Cooking applesauce without sugar
Ingredients:
- Apples sweet varieties
- Water - a little (per kg of processed apples - ½ cup or a little less)
- You can add cinnamon if desired (I did not add anything)
My cooking method:
1. My apples, peel, remove the seed nest and put in a container
2. Add water and bring our apples to a boil
3. Cook until soft (7 minutes was enough for me), stirring occasionally
4. Without removing from heat, make puree with a blender (you can use a press to mashed potatoes, but in this case remain apple slices, and the puree will not be homogeneous)
5. Bring the puree to a boil and immediately remove from heat
Ready! As you can see, everything is simple, fast and as useful as a heat-treated product can be. The only good thing is that it is of home origin, without any additives and preservatives :)
6. We lay out the hot puree in sterile jars, tightly cork with sterilized lids, cool at room temperature and send to a cool place until it is consumed. I have jars in the refrigerator, because there are not so many of them.
Honey or cane sugar can be added to applesauce immediately before drinking, to taste. It just won't be necessary.
Puree can be used as a filling for sweet pastries.
Good luck with your cooking! I look forward to your comments.
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Fruit preparations are a good help in winter cooking. Applesauce is loved by both adults and children. This is both a standalone dish and good addition to porridges, an additive to pies, a basis for a 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 cooking in the usual way and put in a saucepan with a thick bottom, adding a little vanilla. 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 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 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 great dish for the first meal. 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 preserved, but is used freshly prepared as 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
It's pretty original recipe preservation of 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.
Made for the winter delicious preparation, the hostess can pamper her family unusual desserts and seasonings based on applesauce.
Seasoning for meat dishes
From apple mass (600 g) in combination with plum puree(200 g), cooked 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 can be used to make excellent spicy 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 a great addition to meat dishes, but you can also spread it on bread by making 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
It's amazing for this delicate dessert it is better to take canned mashed potatoes without sugar 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 minerals, beneficial to 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.
Hi Hi! During the apple harvest season, the question of how to prepare these fruits for the future becomes relevant. The most popular blanks are:, or all kinds of compotes. More experienced culinary specialists make real fruits. But few people process fruit into puree, but in vain. After all, the dessert is very tasty and healthy.
Applesauce is usually prepared according to one scheme, and classic version suggests a brew without any additives. This, in turn, is good because the product can be used in baby food and used as complementary food for babies. Usually the delicacy has a sweet and sour taste and has a pronounced fruity aroma.
If you basically make a treat for the kids, then I recommend using baby food jars for rolling, very convenient!
You can take all the recipes as a basis, they are proven and 100% high quality. And in order to diversify the taste data of the dessert, instead of sugar, you can add berries, other fruits, cream and condensed milk, as well as ground cinnamon.
I want to make one important point right away. The less heat treatment of the fruit, the more vitamins will remain in the fruit. Therefore, to reduce the heat treatment of apples, it is desirable to cut as little as possible.
Ingredients:
- Apples -1 kg;
- Sugar - 150 gr.;
- Water - 200 ml.
If you have very sweet fruits, then add sugar many times less.
Cooking method:
1. Rinse the fruits well and remove the peel. Then cut the fruits in half and cut out the core, and cut the apples themselves into large cubes. Transfer them to a saucepan.
2. Fill the pieces with water and put the pan on the stove. Bring the mass to a boil, and then reduce the heat and cook the contents for 20 minutes, stirring the contents occasionally.
3. After cooking, cool the fruits. And then grind them with a blender or wipe through a sieve.
4. Add sugar to the puree-like consistency and stir. Put back on the fire and bring the delicacy to a boil.
Sugar can be replaced with honey.
5. As soon as the treat boils, turn off the heat and pour into sterilized jars. Seal the blanks tightly, cool and store in a cool and dark place.
Apple puree "Nezhenka" with condensed milk
Many people think that since we will cook a homogeneous mass, then any fruits will do, even those that are already starting to rot. They say we will cut off all the bad places and it will be normal. In fact, this is not the case, and such fruits cannot be used in cooking. Otherwise, you will spoil the whole taste.
Therefore, if you want to get a real yummy, then in no case cut everything in a row. And take advantage of the following technologies. Condensed milk will make the delicacy truly magical and tender.
Ingredients:
- Apples - 2 kg;
- Condensed milk - 100 ml;
- Water - 400 ml.
If you have store-bought fruits, be sure to cut off the peel from them. Since they are very often processed and coated with wax.
Cooking method:
1. Wash the fruits, cut out the core, peel and remove the wrinkled places. Cut into slices and place in a bowl.
You can choose any variety of apples for mashed potatoes.
2. Now pour water.
3. Bring everything to a boil, reduce the heat and boil the contents until the fruits soften. Don't forget to stir the fruit.
4. Then lower the blender and chop the apples. Add condensed milk, put the pan on the fire. Bring back to a boil and simmer for a few minutes.
5. Now put the dessert in clean and heated jars, close with sterile lids.
Easy sugar free apple puree recipe for kids
If you are going to prepare a treat for young children and give to babies, then choose only varieties of green and yellow apples. Since red fruits can cause allergies. Naturally, adding sugar is also not recommended.
Ingredients:
- Apples - 3 kg;
- Water - 300 ml.
Cooking method:
1. Wash fruits thoroughly and sort them.
2. Remove the core from the fruits and cut them into slices. Then place the pieces in a saucepan. Fill the apples with water and put on a slow fire. Bring the mass to a boil.
During the heating process, the fruit should release the juice, which should cover all the pieces. If the fruits are not all covered with juice, then after boiling, mix the contents so that the juice is evenly distributed.
3. After boiling, boil the contents for 5-7 minutes until the fruits are soft. Then cool them and grind through a sieve or using a food processor.
4. You should get a gentle puree.
5. Next, put the dessert in a saucepan and cover with a lid. Bring to a boil and boil for 1 minute. Remove from heat and immediately pour into sterilized jars. Roll up the glass and let it cool. Put away for storage.
How to make mashed potatoes at home without condensed milk
Now I want to offer you a method of cooking with only water and sugar, as well as a step-by-step explanation of proper sterilization. Such a dessert will definitely last until winter, or even longer.
By the way, in order for the puree to have a pleasant and not dark color, sprinkle chopped fruit with lemon juice.
Cooking applesauce for the winter in a slow cooker
In fact, cooking a treat is a pleasure. True, pay attention to the fact that during the cooking process it can “spit”, so do not burn yourself. Or throw the whole thing in a slow cooker. Moreover, the following recipe will tell you everything in detail on this issue.
Ingredients:
- Apples - 2 kg;
- Water - 1 glass.
Cooking method:
1. First, wash the fruits, remove the peel, seeds and stalks.
2. Then cut the fruit into free-form slices.
3. Pour clean water into the multicooker bowl. Turn the appliance on to heat and wait for bubbles to appear. When the water boils, put the prepared slices into it.
4. Now set the "Stew" mode and cook the fruits until they soften, periodically stirring the contents. Cooking time varies from 25 minutes to 40, depending on the variety of apples.
5. After cooking, leave the fruit to cool, and then turn it into a puree with a blender. Also, at this stage, if desired, you can add sugar or cinnamon.
6. Now mix the mass thoroughly so that it becomes perfectly homogeneous.
7. Prepare jars: rinse them and sterilize.
9. Close the blanks with clean lids, wrap them in a blanket and leave to cool completely. And then put it in the pantry for storage.
Video on how to make apple puree without sterilization
Many people ask the question, is it possible to cook a dessert without sterilization? And how long will such a blank be stored. The answer is simple: you can and for a long time. After all, we will simply simplify the sterilization process and will not boil the filled jars, but only cover them with a towel. While the glass is cooling, the delicacy is just being sterilized. This will ensure good storage in the future.
Applesauce with cream for baby
For older children, and for adults too, I offer the following recipe. He is no different from previous options, only for tenderness and aroma we will add cream. It turns out insanely delicious.
Ingredients:
- Apples - 2 kg;
- Cream 30-35% - 200 ml;
- Water - 100 ml;
- Sugar - 150 grams.
Cooking method:
1. Wash the fruits, peel them. Cut out the core and cut into pieces.
2. Then transfer them to a saucepan and fill with water. Put on fire and close the lid. Boil the fruits over low heat, stirring the treat periodically. Cooking time is approximately 30-40 minutes.
3. When the dessert softens, then immerse the blender in the pan and chop the softened apples. Pour sugar and put on a slow fire again, bring to a boil.
At this stage, constantly stir the delicacy so that nothing burns.
5. Pour the hot treat into sterilized jars, roll up the lids and turn upside down. Cover with a blanket and chill.
Puree from apples and pears according to the simplest recipe for the winter
Do not forget that dessert can not only be drunk with tea, spread on bread, but also used as a filling for pies or even as a base for juice.
I note that mashed potatoes usually have a fairly thick consistency. Therefore, if you want to get a more liquid version, then add another pear to the composition. It is much juicier than apples, so the dessert will turn out softer and more tender.
Ingredients:
- Apples - 2 kg;
- Pears - 2 kg;
- Lemon - 1 pc.;
- Sugar - 4 cups.
Cooking method:
1. Wash and peel apples. Grind them in a blender, squeeze out the resulting puree, and pour the juice into a separate bowl.
2. Do the same with pears: wash, peel, chop and squeeze. Mix juice with apple juice.
Apple and pear puree connect together, add the juice of the squeezed lemon, mix and pour sugar. And then pour in the juice, which was obtained by squeezing the fruit.
3. Put the mixture on fire and bring to a boil, stirring the contents occasionally. Sterilize the jars and boil the lids. After boiling, immediately place the dessert in prepared containers.
4. Cover the jars with lids and place on water bath for 20 minutes.
5. After 20 minutes, carefully remove the jars and roll them up. Cool the blanks and put them in a storage place.
I think it's time to end today. I hope this light homemade the blank will be popular in your home and will appeal to all your guests.
If you have any questions, do not hesitate to write in the comments, we will discuss together. And also do not forget to share the post on social networks, I will be grateful)!
The question "Do we need Polish apples" is not in front of me. I am more concerned about another question: how to have time to process those apples that have grown in the garden.
I don't know the variety of apples in my garden. Very tasty, juicy, sweet with a slight sourness, not very large. autumn variety are stored poorly, a maximum of two weeks. Therefore, I prepare mashed potatoes for the winter without sugar.
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 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.
When boiled, the apples become soft. We wipe them through a sieve. If there is a processor with a mashing function, then it will take one to two minutes.
We get such a gentle honey-colored puree, according to appearance and the taste is the same puree that we usually buy for small children.
The peel remains on the sieve, I throw it away
I put the puree in a saucepan, cover with a lid, bring to a boil, boil for one minute. I take it off the heat, pour it hot into sterilized jars and roll it up.
My kids love to eat this applesauce for breakfast.
If you have a large crop of apples - prepare a few jars of such puree, you will not regret it.
It is very difficult to estimate the cost of a serving, because I don’t buy apples, and prices in the bazaar are very different. If we take the price of apples 50 rubles. per kg, then the cost of a jar of 650 grams will be about 70 rubles. One jar is enough for several servings.
Time for preparing: PT00H30M 30 min.
Approximate cost per serving: 20 rub.
