How to cook applesauce for the winter? The best recipes for applesauce for the winter at home with a photo Puree from small apples for the winter recipes.
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 that 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.
- 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.
- Avoid preservatives! In baby food, only ascorbic acid (vitamin C) is allowed.
- 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.
- 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.
- 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.
- 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.
Delicate applesauce for the winter is a delicious delicacy that will surprise even gourmets in taste. Properly prepared puree preserves the maximum benefits of fresh fruit, which will help maintain immunity in the cold season. In addition, it becomes the basis for the preparation of other delicious desserts.
In order for the puree to turn out the necessary consistency and please with a rich taste, it is important to observe certain nuances in the preparation. It is worth paying attention to the fact that:
- the less heat treatment, the more vitamins will remain for a long time;
- for puree, apples are cut very finely, they can be passed through a meat grinder, which will reduce the time required for heat treatment;
- Before cooking, the fruits must be dried to prevent water from entering.
Be sure to remove all hard parts from the fruit. If there can be worms in apples, then for 15-20 minutes. put them in lightly salted water.
Selection and preparation of fruits
Apples of autumn varieties or those ripening in late summer are suitable (you should pay attention to the fact that varieties vary depending on the region of residence). Taste the sweetness of foods. If the fruits are quite sweet, then the amount of sugar can be slightly reduced.
Rotten fruit must not be used. A thin layer of peel must be removed. The apples are washed, the stalks are removed. To prevent applesauce from losing its color, you can add a little lemon juice before cooking.
How to prepare a container
For applesauce, containers from 1 liter are suitable. The step-by-step process of preparing containers looks like this:
- inspect the cans for chips and cracks - these cannot be used;
- wash thoroughly with soda and detergent;
- put on sterilization.
Sterilization method can be chosen any convenient. For example, put the containers in the oven for 15 minutes, or at a power of 800 W in the microwave for a couple of seconds. If it is not expected to close many kilograms of puree, then you can put each jar on the spout of a boiling kettle. Lids are not sterilized, but doused with hot water. After the process is completed, the jars are laid upside down on a clean towel.
How to make apple puree for the winter?
Use one of the proven recipes.
The easiest recipe
It is not difficult to prepare mashed potatoes according to the simplest recipe, having the following ingredients available:
- 2 kilograms of apples;
- 0.25 l of water;
- 0.25 kilograms of sugar.
Fruits are cut into thin slices and sent to an enamel bowl without chips. Fill with water, simmer for no more than half an hour until the acquisition of the appropriate constitution. After that, the apples are rubbed through a sieve (you can use a blender). After that, the composition is put back into the container and boiled with sugar for 15 minutes. It rolls into jars hot, without cooling.
"Sissy" with condensed milk
The most delicate children's jam is made from:
- 2 kg of apples;
- 1 can of high-quality condensed milk;
- 0.25 l of water.
It is made according to the standard recipe - boil for 30 minutes, removing the foam. After that, make a puree in a convenient way. Return to heat and add condensed milk.
Boil the composition for 20 minutes, you can increase the time until the desired puree state is reached.
For children without sugar
For babies, sugar-free puree is made from a kilo of fresh apples. They are finely cut, boiled for 20 minutes at low heat. Grind in a blender and boil again for 15 minutes. Banks are sterilized for at least 20 minutes with the composition. This jam will keep for up to 2 months.
In a slow cooker
You can make from:
- 1 kg of apples;
- 0.25 l of water;
- 0.3 kg of sugar.
Apples are finely cut, put on the bottom of the multicooker with water. Select the "Extinguishing" mode for 30 minutes. After it is puréed in any convenient way, sugar is added, heat-treated again for 10 minutes.
Without sterilization
Keep jam without sterilization is allowed up to 5 months. You need a standard number of products. Finely chop the apples, remove the core. After crushing, add sugar, boil for 30 minutes. Sterilization of jars is not required, but you need to be careful about the purity of the products.
With cream
Cook with the following ingredients:
- 1 kg of apples;
- 0.2 kg of sugar;
- 0.25 ml cream (from 15 percent fat).
Made according to the standard recipe. Cream is added 15 minutes before. until ready.
With pears
Prepare from the following products:
- 1 kg of apples;
- 0.8 kg of pears;
- 0.5 kg of sugar;
- 0.4 l of water.
Products are cut into 4-6 parts, sent with water to simmer. After 30 minutes, puree is made, boiled again with sugar for 15 minutes. Pears for the recipe are taken as soft as possible, late varieties.
Cinnamon
You can close the puree with the following ingredients:
- 1 kg of apples;
- 0.25 ml of water;
- 0.2 sugar;
- 5 g ground cinnamon.
Finely chopped apples are cut into thin slices, boiled for 35 minutes over low heat with water. After a little cools and grinds in a blender. Again put on fire, mixed with cinnamon and sugar. If a cinnamon stick is used, then it must be removed before rolling.
Wine puree
For harvesting on wine take:
- 1 kilo of apples;
- 0.35 kg of granulated sugar;
- 300 ml of house wine.
Fruits are loaded into wine and boiled over low heat, removing the foam, for 25 minutes. Take out the apples, chop them. The resulting mass is added back to the wine (the syrup is first made). Roll up quickly hot.
with pumpkin
You can cook from the ingredients:
- 1 kg of apples;
- 1 kg pumpkin;
- 5 grams of orange peel;
- 0.2 kg of sugar.
Boil the pumpkin and apples until soft, and then grind through a sieve or in a blender. Put the products with sugar and orange zest in an enameled container and boil for 10 minutes. Pour into jars and sterilize for 20 minutes.
With prunes
Preservation with prunes is distinguished by its extraordinary appearance and rich aroma of dried fruits. Necessary:
- 3.5 kg of apples;
- 1 kg of prunes;
- 1.5 cups of sugar;
- one lemon;
- 1 liter of water.
Water is mixed with sugar, put on a slow fire. When boiling, add finely chopped apples, cook for 25 minutes. Prunes are cut into small slices, added to the composition and cooked for another 40 minutes. Prunes must be used pitted.
In the thermomix
In the thermomix, you can cook quite quickly from a standard number of ingredients. The mode "Cooking-stewing" is selected, 30 minutes. The composition, after acquiring softness, is ground in a blender, thermally treated again for 20 minutes.
In the oven
Apples, cut into 4 parts, with seeds removed, spread on a baking sheet. The oven is set to 200 degrees, the exposure time is 30 minutes. After that, the composition is pureed, laid in jars. Sterilized 20 minutes.
in the microwave
Finely chopped fruits are placed in containers in the microwave for 12 minutes (800 W). When they become soft, take out and grind through a sieve.
You will need:
- 1.5 kg of apples;
- 0.2 kg of sugar;
- 0.2 l of water.
Finely chopped fruits are placed on the bottom of the multicooker, poured with water. Set for 60 minutes in the "Extinguishing" mode. After that, they are taken out and rubbed through a sieve. Again put in a slow cooker, but with sugar, to the previous mode for 10 minutes.
in juicer
Puree according to this recipe is very tender. Necessary:
- 1 kg of apples;
- 0.3 kg of sugar.
Fresh apples are passed through a juicer. After that, it is heated in an enameled container, after 15 minutes sugar is added. Boiled, removing the foam, 35 minutes.
in a juicer
Necessary:
- 1 kg of apples;
- 0.25 kg of sugar;
- lemon peel.
This recipe has a pleasant and rich taste and aroma. In the juicer, the squeeze mode is selected, sugar is added. The resulting composition is poured into jars, the containers are sterilized for 20 minutes.
Applesauce as a basis for other dishes
The composition can be used to create other dishes.
Seasoning for meat dishes
- 600 grams of the main ingredient;
- 200 grams of butter;
- cloves, ginger and cinnamon to taste.
Jam is put on fire, boiled. Seasonings are added 5 minutes before cooking.
spicy sauce
Necessary:
- warm up the puree
- add butter;
- add cloves, ginger;
- boil for 5 minutes.
If you want to get a more delicate texture, then whip the sauce with a blender.
spicy puree
You will need to dilute apple cider vinegar with water, boil with mashed potatoes for 20 minutes. Add mustard powder to the mass. Leave in the refrigerator for 12 hours.
Homemade marshmallow
- 1 kg puree;
- 3 eggs;
- 50 grams of powdered sugar.
The puree is heated, the proteins are whipped. Mixed, then whipped until white. Dry in the oven on parchment paper.
Jelly mousse
- 350 grams of puree;
- 10 grams of gelatin;
- 2 squirrels.
Gelatin is dissolved according to the recipe, proteins are whipped. The compositions are combined, puree is added. Mix thoroughly, put in the refrigerator for 12 hours.
How and how much can be stored?
Preparing applesauce will not be a problem in any way. But it is important to observe the correct storage temperature - no higher than 21 degrees. Otherwise, the puree will dry out or change its color. With sterilization, puree is stored for up to two years, without - much less.
Homemade apple puree is a great help in the kitchen for any family, especially if there are small children in the house. Everyone knows how useful homemade preserves are for babies when they are made from fruits grown in their own garden. Homemade purees do not contain dyes, preservatives and thickeners, which makes them simply invaluable for anyone who adheres to a healthy diet. In addition, applesauce is a very tasty dessert. You can cook it both from apples alone, and with all kinds of fruit and vegetable additives.
Applesauce - a simple recipe
Cooking time - 60 minutes (with the preparation of apples for cooking).
Servings - 1 liter.
To prepare a simple but delicious homemade puree, you should choose soft varieties of apples that do not require long-term heat treatment, while retaining a maximum of useful vitamins and minerals. If applesauce is intended for baby food, it is best to prepare it from yellow-green varieties of apples, since red ones often cause food allergies in young children.
60 min. Seal
Bon Appetit!
Applesauce with banana
A sweet and fragrant dessert for the winter is obtained from sweet and sour apples and ripe bananas. When choosing fruits for this preparation, give preference to fruits with intact skin and pulp that has not rotted: since this puree does not require long-term cooking and sterilization, it is very important that the raw materials are of high quality, otherwise the prepared dessert will quickly deteriorate even under the lid.
Ingredients:
- Granulated sugar - 0.3-0.5 kg.
- Bananas - 0.5 kg.
- Water - 200 ml.
Cooking process:
- Wash the apples, remove the peel and cores with seeds.
- Cut the apples into pieces of any size, put in a saucepan for cooking with a thick bottom.
- Add water to the apples and simmer them until soft over low heat, stirring from time to time. Cooking time - about 20-30 minutes (more ripe and sweet varieties of apples are stewed faster than hard and sour ones).
- Take half a kilogram (weight without skin) of washed bananas, peel and cut them into thin slices.
- Add the bananas to the pan with the apples when the apples are soft and translucent. Stew bananas with apples until the mass becomes homogeneous (5-7 minutes).
- Taste the banana-apple puree and add sugar. If the puree is already sweet, then add a little sugar to make the preservation more useful. Stew puree with sugar for no more than 2-3 minutes.
- Let the puree cool slightly and puree with an immersion blender until smooth.
- Bring the puree back to a boil and turn off the heat.
- Pour the finished apple-banana puree into sterilized jars (the jars must be dry so that the preservation does not deteriorate from water).
- Roll up the jars with iron lids and let them cool upside down under a blanket.
- Take out the cooled preservation for storage in a cold, dark room.
Bon Appetit!
Applesauce with carrots for the winter
We all know the taste of apple-carrot puree from childhood. This blank is very popular with mothers when they introduce the first fruit and vegetable complementary foods to babies. Prepare this puree at home, pouring it into small jars, and your child will be provided with delicious home-made "goodies"!
Ingredients:
- Sugar - 0.7-1 kg.
- Apples - 1 kg (weight of peeled fruits).
- Lemon juice - 2 tbsp.
- Carrots - 1 kg.
- Water - 100-200 ml.
Cooking process:
- Wash apples and carrots.
- Peel the carrots, cut into small pieces and place in a heavy-bottomed saucepan - this is best suited for mashing.
- Add half the sugar and a little water to the carrots, cook until the carrots are half soft.
- During this time, peel and core the apples, cut into cubes.
- Add the apples, remaining water and sugar to the carrots and simmer until the puree is tender (until the fruit and root vegetables are completely soft).
- Remove the zest from the orange (thin top layer of the peel) with a fine grater, after soaking the orange in boiling water for 10-15 minutes.
- Beat the finished puree with a blender until a mushy, homogeneous state, add orange zest to taste and 2 tablespoons of lemon juice (lemon acid is a natural preservative, with it the puree will last longer when rolled up without spoiling).
- Boil the puree and immediately place it in dry sterilized jars, seal tightly, turn over onto the lids and cover with a blanket so that the cooling process is slower.
- Store cooled jars of carrot-apple puree in a cool, dark place.
Bon Appetit!
Tip: if you want the apple flavor to be clearly distinguishable in the puree, then you need to take 2 times less carrots than apples. If you take the original products equally, then the taste of the puree will change - it will become more carroty.
Applesauce with oranges
Apple-orange puree is tasty and fragrant only if the oranges for cooking are properly prepared. Take your time and rid these fruits of bitterness, otherwise the not-too-pleasant taste of fresh zest will ruin the whole workpiece.
Ingredients:
- Granulated sugar - 0.5-0.8 kg.
- Apples - 1 kg (weight of peeled fruits).
- Oranges - 0.5 kg (weight of peeled fruits).
- Orange peel - to taste.
- Water - 100 ml.
Cooking process:
- Wash apples and oranges.
- Remove the zest from 1 orange. So that the zest does not taste bitter, soak the orange in boiling water for 10-15 minutes, and then carefully remove only the topmost layer from it with a fine grater. The bottom white loose layer of the orange peel, which is very bitter, is inedible - it must be removed.
- For puree cooked according to this recipe, taking into account the indicated proportions, zest and one orange are enough, just peel the rest of the oranges and sort them into slices. Finely chop the slices, remove the seeds, and then smash the oranges with a blender.
- Remove apples from peel and cores, cut into small cubes.
- Put the prepared fruits together with water, zest and sugar in a saucepan and cook the puree for 15-25 minutes after boiling.
- Beat the finished puree with a blender until smooth (you can rub it with a spoon through a sieve).
- Boil the puree and immediately place it in dry, sterilized glass jars, rolled up with metal lids.
- Turn the jars over onto the lids, cover with a blanket and let them cool, and then take them out for storage in a cold, dark room.
Bon Appetit!
Apple puree with gelatin
A very thick, dense puree is obtained from apples with the addition of gelatin. This natural thickener is also good because it cooks puree very quickly. The result is such an apple sweetness that you can not only eat with a spoon, but also cut into pieces with a knife. But in order not to spoil the taste of puree, it is recommended to add no more than 1 teaspoon of gelatin per 1 kg of peeled apples.
Ingredients:
- Granulated sugar - 1-1.5 kg.
- Apples - 2 kg (weight of peeled fruits).
- Lemon juice - 2 tbsp.
- Gelatin - 2 tsp
- Water - 200 ml.
Cooking process:
- Pour the gelatin with water and leave it to swell (see the instructions for the correct preparation of gelatin on its packaging).
- Peel and core apples, chop finely and put to boil with water, lemon juice and sugar.
- Simmer until the apples are juicy, then lower the heat and add the gelatin.
- Once the gelatin is completely dissolved in the puree, beat the puree with a blender until smooth.
- Bring the puree to a boil and roll it under the lids into dry, sterilized jars.
- Banks should cool on the lids under the blanket.
- Store cooked applesauce in a dark, cool place.
Bon Appetit!
Summer is behind us, and here it is - the fertile autumn apple season! When ripe red, green, yellow and sunny-striped ones migrate from trees to baskets, bags and boxes and go-go by all conceivable modes of transport to our houses and apartments. And when a rare hostess does not grab her head - what to do with this huge mountain of cheeky fruits splashing with ripe juice ?! What to do with them?
Which apples will "survive" until spring
Of course, half can be laid on the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas on how best to process the apple crop and make the most diverse and win-win in taste and originality. So, which apples will definitely survive until spring?
dried apples
The easiest recipe for urinating apples
For the brine you will need:- water - 5 l;
- sugar - 200 g;
- salt - 1 tbsp. heaped spoon.
- Put blackcurrant and cherry leaves in 3 l jars, apples with tails on them, shifting each layer of fruits with leaves.
- Pour in brine, cover with a cloth (gauze) and leave at room temperature for several days to ferment.
- After the appeared foam settles, you can close the jars with nylon lids and take them out to the cold. After 2 months, the apples will be completely ready.
In the next video you will see how to cook pickled apples with honey.
3, 4, 5. Puree, jam and marmalade
Puree from apples is a gentle airy product, which is one of the first in life given to an infant and which, until old age, will be present in the diet of almost every person.The puree is quick and easy to make.
Applesauce
- apples - 2 kg;
- sugar - 150-200 g.
- Pour the peeled and core apples with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the variety of apples, the early ones boil faster).
- As soon as the apples are boiled, put them in a colander and let the water drain.
- Add sugar to the remaining pulp and cook for 5 minutes, stirring. The density of the puree can be adjusted using apple broth, which is drained from apples.
- Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.
And here's how you can make sugar-free puree:.
If you continue to boil applesauce, it will thicken and turn into another product -. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Properly cooked jam is perfectly stored without any sealing; for this, sugar in it should be at least 60-65%.
For cooking you will need:
- apples - 1 kg (weight for already peeled apples);
- sugar - 500 -700 g.
- Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
- Put hot jam in prepared and heated jars and roll up. Invert onto lids to cool and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.
Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. Classic jam contains up to 65% sugar, then it keeps well.
8. Apple compote
, undoubtedly, are the most popular drinks that are harvested for the winter.
They are prepared in several ways:
- Option 1. In boiling syrup 2-3 minutes. sliced apple slices are boiled, placed in sterilized jars and poured with boiling syrup. For a 3 liter jar add 1-1.5 cups of sugar.
- Option 2. Place prepared apples (whole, halves, slices, slices) in jars, one third of the container, pour boiling water for 5-8 minutes. for warming up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar per 3 liter jar - 200-300 g (to taste).
- Option 3. Put apples in jars, pour warm water and pasteurize at +85ºС: 1 liter jar - 15 min., 3 liter jar - 30 min. Can be without sugar.
For cooking you will need:
- apples - 0.8 kg;
- water - 1 l;
- sugar (honey) - 100 g;
- pressed yeast - 10 g (or dry rye bread 20 g).
- Grate apples, add water, sugar, yeast and leave for 10 days in an open jar at a temperature of + 20-30ºС with occasional stirring with a wooden spoon.
- Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
- Ready vinegar filter, store in the refrigerator.
11 and 12. Pouring and tincture
No wonder they say that a summer day feeds the year. And in the example with apples - a summer day can not only feed, but also drink. And not only juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both with alcohol (vodka) and with the help of natural fermentation. It is believed that sour varieties of apples are the most suitable for this purpose, as they are more juicy.Homemade apple liqueur
For cooking you will need:- apples - 2.5 kg;
- sugar - 2 kg;
- vodka - 0.5 l;
- water - 8 l.
- Fill the jar with chopped slices (peeled and seeds) of apples, pour water and vodka and put in a warm place (in the sun) for 2 weeks.
- If at the end of the term all the slices have already risen to the top and are floating, strain the fermented liquid through gauze (the sediment will remain on it), add sugar and leave again in a warm place for another two days.
- Then the jar is transferred to the cold for 10-12 days, after which it is bottled, corked and kept closed in the cold for at least a month. At the end of this period, the liqueur is ready for use. The total cooking time is up to 45-47 days.
In the "apple" notebook of the hostess
- Apple jam is considered ready if the fruits themselves become transparent, and the syrup begins to be covered with a slightly wrinkled film;
- Apple jam is ready when the hot drop immediately thickens on a cold surface;
- Jam can be considered ready if, when a wooden spatula is drawn along the bottom of the container where it is cooked, a “path” is formed, which is slowly filled with mass;
- If applesauce or jam is made without sugar, then the blanks must be sterilized;
- The most delicious compotes are obtained from sweet and sour apples, for the preparation of alcoholic beverages it is better to take sour ones, and for apple cider vinegar - only sweet varieties;
- For pickling, apples of sweet varieties are more suitable.
See how much can be made from apples! But this is not all that can be prepared from these wonderful fruits for the winter, because apples can still be pickled, seasonings for dishes, marshmallows and jams, jelly and candied fruits can be made from them ...
And our summer residents also offer their original recipes. We really hope that our advice will help you find new interesting ways to harvest apples for the winter and save the entire harvest of this year ... and that you will definitely share your secret apple recipes with us)
There is no housewife who would not conserve various fruits and berries for the winter, in order not only to enjoy their taste in the cold season, but also to preserve their beneficial properties. Apple preparations are no exception, because this fruit contains many vitamins and minerals. There are many recipes for apple puree for the winter, so choosing something for yourself will be easy. In addition to the fact that fruits retain their nutrients, cooking at home will help save money and you can be 100% sure of the quality of the product.
In this form, apples are much healthier than jam, because the puree contains less sugar. In addition to the large amount of vitamins, the advantage is also the ease of preparation and the use of a small amount of ingredients.
For a regular puree, just add water and a little sugar, but now there are different recipes using additional products to give the workpiece a whole new taste.
Cooking apple puree is not difficult, but despite this, you need to know a few subtleties . The main secrets of cooking include the following:
It is necessary to preserve mashed potatoes for the winter only in jars that have been sterilized in advance, and the lids must be boiled. So it will stand much longer and retain more vitamins.
Apple Recipes
To prepare applesauce for the winter, you can choose any recipe, they only change the proportions of the ingredients. During cooking, you can experiment and add other equally healthy fruits.
Classic puree
According to this recipe, mashed potatoes acquire a sweet and sour taste and a wonderful aroma. In other ways, the delicacy is prepared in much the same way, but only with the use of other products.
Ingredients:
- granulated sugar - 250 g;
- apples - 2 kg;
- water - 250 ml;
- lemon juice optional - about 20 ml.
Cooking:
If you need to make apple puree for the winter more fragrant, then you should use this particular recipe with cinnamon. It will not only turn out tasty, but also be useful.
Ingredients:
- water - 250 ml;
- apples - 1 kg;
- granulated sugar - 200 g;
- cinnamon - 5 g.
- fruits should be washed, peeled, divided into four parts and the core removed;
- cut each part into slices and put in a saucepan, adding water;
- leave to cook on low heat;
- when the apples become soft, remove the fire and cool the mass, then process in a blender;
- pour the resulting mixture into a saucepan and add cinnamon sugar;
- again put on fire and after boiling, cook for 10 minutes;
- put into banks and roll up.
This puree will undoubtedly appeal to all the sweet tooth, it tastes no different from a children's store product. But its main advantage is that it will be homemade and will cost much less.
Apples should be well washed and peeled, and also cut out the core. Cut into slices, put in a container and add water. Cook over low heat for about 30 minutes. After that, the apples should be ground and put sugar in the mass. Again, put on the stove and wait until it boils, then reduce the heat again and add condensed milk. Stir the mixture for about 5 minutes, add vanillin and remove from heat. The resulting workpiece is decomposed into banks and put away for storage.
The easiest and fastest recipe for harvesting apples is cooking in a slow cooker. But do not forget that the mass still needs to be stirred occasionally.
Ingredients:
- sugar - 2 tbsp. spoons;
- any apples - 1 kg;
- water - 0.5 cups.
Wash the apples and remove the peel, and then cut into slices, put in a slow cooker and add water. You need to select the "Extinguishing" function for 1 hour, then add sugar and cook for another 5 minutes. Pull out the workpiece and grind it with a blender. Fold the resulting slurry back into the slow cooker and cook for another 10 minutes on the same function. Put the mass in pre-sterilized jars and roll up for the winter.
With prunes and other fruits
If you cook mashed potatoes with prunes, then it will have a sweet and sour taste, but at the same time it is perfect for diet food, because it contains little sugar. But the delicacy with pumpkin differs not only in taste, but also in color, and at the same time everyone in the household will like it.
- apples - 3.5 kg;
- granulated sugar - 1.5 cups;
- any fruit to taste or prunes - 1 kg;
- water - 1 l;
- lemon - 0.2 kg.
Cooking:
For a baby, it is best to choose natural products, so before you prepare applesauce for the winter, you need to choose the right apples. For baby food, it is best to take green fruits.
An apple harvest for a baby is the best product that affects the development of a growing organism and enriches it with useful elements.
- apples - 2 pcs.;
- sugar - 2 tbsp. spoons.
Rinse the fruit well, peel and cut into medium pieces, put in a saucepan. For baby puree, you can use baked fruits, so a small body will more easily digest the mass and will not give a response.
Put the baked fruits in a container, pour water so that it covers them a little, and bring to a boil, then make the fire quieter and simmer for 10 minutes. Then send the mass to a blender and add sugar. Everything, now you can give the baby. Such preparation does not require additional cooking.
Homemade applesauce is always better and healthier than store-bought applesauce.