Home Bakery Cooking applesauce for the winter. Pureed apples for the winter with sugar

Bakery

Cooking applesauce for the winter. Pureed apples for the winter with sugar

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. About it tender delicacy I suggest we talk a little more.

Let's look at the technology and recipes for cooking homemade puree from antonovka. 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 with 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 microwave oven. 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 save Apple juice when baking, it is convenient to use silicone or metal molds for baking muffins 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 will like a completely homogenized puree, without the slightest pieces, so a dish that is prepared for baby food, it is better to grind 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 detailed video recipe cooking antonovka puree baked in the oven

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.

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.

Combine apple and pear puree, add the juice of the squeezed lemon, mix and add 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)!

Baby food should always be healthy and healthy. Therefore, many mothers prefer home-made products, neglecting purchased products, which is actually correct. We offer a recipe - baby applesauce for the winter.
Recipe content:

Fruit purees must be included in the diet of children. This is one of the first complementary foods that can be given to babies from 6 months. On the shelves of supermarkets there are slender rows of various jars from various manufacturers, which simply make your eyes run wide from such a choice! But why buy them when you can make your own! After all, be that as it may, store products are significantly different from homemade products, in freshness, naturalness and quality of which you can be safely sure!

One of the most interesting and simple options preparations that are prepared from fruits - puree. It is not only prepared for the daily menu, but also harvested for the winter. In addition, it can be a wonderful filling for pastries, pies and pies, served with ice cream, pancakes, pancakes, toast and cookies. Such preparations for the winter are not a difficult task at all, everyone can master the recipe, incl. and inexperienced cooks in canning matters.

How to make applesauce - general cooking principles

Applesauce is good on its own, but it can also be flavored with additional spices like honey, cinnamon, cloves, lemon juice, etc. It also pairs well with many berries, fruits, and vegetables. An apple can be cooked with carrots, plums, pumpkin, pears, cherries, peaches, apricots, bananas and other ingredients. It will turn out very useful and delicious treat, which is great for children, medical and diet food, since it contains a lot of vitamins, it is remarkably absorbed by the body and improves digestion.

Depending on the variety of apples used, the finished puree may have a different color, taste and texture. The principle of its preparation is very simple: fruits are cut, placed in a saucepan, poured with water and boiled until tender with sugar. If the puree is intended for babies, then you should not put sugar.

Applesauce for children for the winter is boiled and rolled into sterilized jars, which are stored in a cool, dark and ventilated room.
Apples are first sorted, discarding rotten and spoiled fruits, washed and dried. Then peel the skin and remove the seeds with the core. If there are "eyes", then they are cut out. Other used fruits and vegetables are prepared in the same way.
When sterilizing jars, it is necessary to observe a distance between them, at least 1 cm, so that the glass does not crack. Boiling should be slow and even, without turbulent bubbles that can flood the lids of jars and get inside.
When sterilizing, it is better to put a napkin on the bottom of the pan so that the adhesion between the bottom and the jars is maximum. Then the jars will stand more stable.
Best for fruit puree sour apples, they are better stored in a processed form and have a more pronounced taste. From sweet it is better to cook jam or compote.
For babies, applesauce is best made from green or yellow apples, because. red ones can cause an allergic reaction.
If apple puree is prepared without sugar, the jars must be sterilized after placing the puree in them. Sterilization time for 0.5 l cans - no more than 20 minutes, 1 l - 25 minutes. It is better to store such a workpiece in the refrigerator.
It is desirable to pack mashed potatoes in a jar of no more than 1 liter so that it can be eaten in 1-2 times.
Fruit for puree can also be baked in the oven until soft, after which the pulp is separated from the skin and seeds.
The less time the apples are cooked, the more they will retain beneficial vitamins and other substances. To reduce this time, apples need to be cut as small as possible.
So that the fruits do not darken, you need to pour a little lemon juice into the pan during cooking.
Cooled apples are pureed with a blender.

Homemade applesauce for the winter from fresh apples is very easy to prepare. Both children and adults adore him. This recipe uses sugar, so this dish is suitable for older children.

Calorie content per 100 g - 68 kcal.
Number of servings - 1 can of 0.5 l
Cooking time - 45 minutes

Ingredients:

Apples (sour) - 1 kg
Sugar - 1.5 tbsp.
Water - 3/4 tbsp.

Step by step preparation:

Rinse apples without damage and rot, peel, remove the core and cut into cubes.
IN enamel saucepan Combine sugar and water and stir until sugar dissolves completely.
Dip in a saucepan apple slices and boil. Cook over low heat, stirring occasionally for 20 minutes.
Crush soft apples for mashed potatoes or smash with a blender.
Transfer puree to clean and sterilized jars and cover with sterilized lids.
Place the jars in a pot of warm water so that the water reaches the sides of the jar and sterilize the treat for 10 minutes at a medium boil.
After the jar, roll up with sterilized lids and store in a cool and dark place.

Applesauce for babies without sugar. This wonderful recipe puree is also great for dietary and medical nutrition.

Ingredients:

Apples - any tasty
Water - purified drinking

Step by step preparation:

Wash the apples thoroughly, cut off the skin, remove the seed box and cut into medium cubes. But the smaller they are cut, the faster they will be stewed.
Fill the pot with water at the rate of 1 apple - 1 tbsp. water. Water is necessary so that the apples do not burn at the beginning of cooking, and after that they will be stewed in their own juice.
Keep the pot on low heat with the lid on. Stew the fruit until cooked, and in the process, stir occasionally and monitor the volume of liquid, you may have to add it.
The average stewing time is 5-30 minutes, it depends on the hardness of the apples.
Punch the finished fruits with a blender or wipe through a sieve.
Immerse the puree in sterilized jars, which are sterilized in a bowl for 10-15 minutes in hot water as described in the previous recipe.
Then roll it up with sterile lids and keep in a cool room.

A multicooker is a modern assistant in the kitchen for every woman. With its help, you can cook not only first and second courses, but also preservation for the future, incl. and applesauce for the winter

Ingredients:

Apples - whole slow cooker
Water - 50-100 ml

Step by step preparation:

Wash the apples, remove the seed box and cut off the skin. Randomly cut and load into the slow cooker to its top. The apples will shrink during cooking.
Pour in water. Its exact amount depends on the softness and juiciness of the apples. Although you can not add water to the slow cooker, because nothing burns in it.
Turn on the "extinguishing" program and set 1 hour.
After the signal, transfer the steamed apples from the multicooker to another container and grind with an immersion blender until smooth.

Competent cooking applesauce with the preservation of all useful vitamins, pectin and fiber, any housewife can do it. There are many recipes for creating an appetizing preparation that will stand all winter without losing its taste. You can try to create traditional delicacy, and you can diversify it with aromatic 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 utensils, 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 delicate taste, delicate aroma and 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, piquant note and thick texture - suitable as an independent use or filling for pies.
To create a dietary or baby food sugar is removed from the recipe and sterilized after pureeing 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.

Cooking method fragrant dish which 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 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.

How to make mashed apple sissy in a slow cooker

Since Soviet times, the recipe for baby fruit puree Nezhenka for the winter, which includes cream, has been known. In addition, for the manufacture you will need:

soft apples - 2 kg;
cream - 1 pack;
sugar - a third of a glass from a multicooker;
water - ½ cup from the multicooker.

To get applesauce in a slow cooker for the winter, there is a master class with step by step instructions:

Prepare apple fruits: rinse, cut into quarters, remove the stalks and seeds, you do not need to remove the peel.
Pour water into the multicooker bowl, put the pulp on top, close the lid.
Cook in stew or soup mode for 60-80 minutes.
Stir after 20 minutes of cooking.
The multicooker signal will mean that the mode has come to an end - take out the apples, put them in another bowl, cover with sugar, puree.
Cool, pour in the cream, puree again with a blender.
Roll up in sterilized jars.
Serve for breakfast or dessert.

Video recipe: applesauce at home for the winter

With the advent of autumn, there is a wonderful opportunity to enjoy various varieties of apples. This useful fruit many mothers prepare for the winter to provide the baby with vitamins and start the first complementary foods with homemade puree. Every family has its own proven recipe, but it will not be superfluous to replenish the piggy bank of culinary tips.

The benefits of apples

The composition of the fruit is maximally preserved during the preparation of compotes, mashed potatoes, baking and drying:

B and A vitamins
iron, magnesium, iodine, sodium, etc.
cellulose
pectins
flavonoids
organic acids

Which apples to choose?

If you do not have your own apples, it is advisable to choose nondescript varieties with minor defects in the store. Glossy and large fruits will bring a minimum of benefit to the children's body, if they do not cause allergic reactions in babies. To check, you can use little test: cut the apple and leave for a while. A high-quality fruit on the cut will almost immediately turn brown (a sign of a high iron content), and a bad one can only weather, but the flesh will not change color. Unfortunately, such actions are possible only after buying an apple, therefore appearance fruit is the perfect clue.

As complementary foods, be sure to use those varieties of apples that grow in your native region. Most suitable for baby food:

Semerenko
Antonovka

They do not retain their properties for a very long time after harvest:

Jonathan
Jonagold
Golden and a number of other imported varieties

Green apples contain easily digestible iron. Its amount is lower than in the liver or meat, but daily use of this fruit will reduce the risk of anemia. And the favorite delicacy of all babies is applesauce, because it is from him that pediatricians advise preparing the child's body for adult food.

Proven recipes for mashed potatoes for the future

In summer and autumn, there is no hassle when preparing an apple dessert: just wash the fruit, cut off the peel, remove the core and grate it on a fine grater. The kid will happily eat the proposed sweet dish. In the cold season, it is more problematic to find a "native" variety of fruits, so it is advisable to take care of the baby's diet in advance and prepare mashed potatoes for the winter using any recipe you like.

Apple puree classic

For children's version you will need:

3-4 kg green apples
up to 1 liter of water
100 g brown sugar
a little lemon juice

The process of making puree is described step by step:

Apples must first be washed, peeled and cut into small cubes.
Put water on the stove, let it heat up and add sugar, stirring until it is completely dissolved.
Dip apples in syrup
While the puree is cooking, sterilize the jars and lids for it.
Ready apples mash, warm up again and pour into jars
Sterilize, cover with lids, and roll up
Turn jars over and cover with a warm blanket until completely cooled.

The recipe does not include neutering tips, but they are essential:

Wash the puree container and lid thoroughly with baking soda.
Boil water in a saucepan, after putting a circle on it for sterilization
If the necks of the cans are small, you can make a hole similar in diameter in a regular tin lid
Sterilize jars for about 2 minutes

After the jars are filled with puree, cover them with lids and plunge into a pot of hot water (on the stove) about 2/3.

Sterilize for 10 minutes, roll up.

Apple-carrot puree

Not less useful has apple-carrot puree, prepared for the future for the winter. The recipe contains a minimum of ingredients, but the delicacy is very tasty:

400 g apples and carrots
200 g sugar

Be sure to use only fresh and unspoiled products:

Wash and peel carrots, cut into small cubes
Pour in some water and boil until done.
Cool and grind with a blender
Wash apples, peel and core, cut into small pieces
Pour hot water so that the liquid barely covers the fruit
Grind apples with a blender
Mix both types of mashed potatoes, add sugar and bring the mixture to a boil, then boil for a couple of minutes so that the mashed potatoes are well preserved in the winter
Pour into jars, sterilize for another 15 minutes, roll up and cool upside down under a warm blanket

You can supplement the recipe with orange juice or honey. Pour freshly squeezed to taste Orange juice at the stage of cooking both parts of the mixture, and replace sugar with liquid honey if the baby is not allergic to it. Carrots are better to take the one on which there are remnants of the earth, and not “washed”. In natural carrots growing in chernozem, there are much more useful substances than in her "foreign" sister.

The range of modern stores has made the life of young mothers as easy as possible, providing a choice of a huge number of jars of baby puree. But none of them, even the most expensive, can be compared with homemade, which can be safely offered to the baby as complementary foods.

Apple pear puree

To prepare apple-pear puree for the winter, you will need:

equal number of pears and apples
a little citric acid to taste

If you take green sour apples, citric acid you can not include in the recipe:

Wash apples, peel and core, cut into cubes and boil in a small amount of water until thickened.
Pears wash, peel, cut into slices and also boil in a small amount of water until soft.
Puree the fruit mixtures separately, then combine and boil again
Pour into sterilized jars and additionally sterilize the puree already in them for at least 10 minutes, covering with lids
Roll up and chill upside down until completely cooled.

If there is a desire not to boil fruits, but to bake them in the oven, you need to wrap each pear and apple in a piece of foil and place it on a baking sheet. Fruits will reach the desired consistency, but at the same time their juice will not splatter on the walls oven. The recipe does not contain sugar, since the pears themselves are quite sweet. All fruits must be from the "native" region and without rot spots. In winter, kids will be happy to eat delicious puree in which all useful substances are stored.