Baby food should always be healthy and wholesome. Therefore, many mothers prefer homemade products, neglecting purchased products, which is actually correct. We offer a recipe - baby applesauce for the winter.
Recipe content:
- How to make applesauce - general cooking principles
- Cooking applesauce - tips, secrets and subtleties
- Fresh apple puree
- Applesauce without sugar
- Applesauce in a slow cooker
- Video recipes
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 all kinds of manufacturers, which makes such a choice simply dizzy! However, why buy them if you can do it yourself! After all, be that as it may, store products are significantly different from home products, in freshness, naturalness and quality of which you can be confidently confident!
One of the most interesting and simple options for preparations that are made from fruit is 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, toasts and cookies. Such preparation for the winter is not a difficult task, everyone will be able to 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 varied with additional spices like honey, cinnamon, cloves, lemon juice, etc. It also goes well with many berries, fruits and vegetables. An apple can be cooked with carrots, plums, pumpkin, pears, cherries, peaches, apricots, bananas, and more. You will get a very useful and tasty delicacy that is great for children, medical and dietary food, since it contains a lot of vitamins, is perfectly absorbed by the body and improves digestion.
Depending on the variety of apples used, mashed potatoes in finished form can have a different color, taste and consistency. The principle of its preparation is very simple: the fruits are cut, placed in a saucepan, filled with water and boiled until cooked with sugar. If the puree is intended for babies, then you should not put sugar.
Cooking applesauce - tips, secrets and subtleties
- Applesauce for children for winter is boiled and rolled in sterilized jars, which are stored in a cool, dark and ventilated room.
- Apples are first sorted out, rejecting rotten and spoiled fruits, washed and dried. Then peel and remove the seeds with the core. If there are "eyes", then they are cut out. The rest of the fruits and vegetables used are prepared in the same way.
- When sterilizing cans, you must maintain a distance between them, at least 1 cm, so that the glass does not crack. The boil should be slow and even, without violent bubbles that can flood the lids of the cans and get inside.
- It is better to put a napkin at the bottom of the pan during sterilization so that the adhesion between the bottom and the cans is maximized. Then the jars will stand more stable.
- For fruit purees, it is better to use sour apples, they are better stored in processed form and have a more pronounced taste. From sweets, 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, after laying out the puree in them, the jars must be sterilized. Sterilization time for 0.5 liter cans - no more than 20 minutes, 1 liter - 25 minutes. It is better to store such a workpiece in the refrigerator.
- It is advisable 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 flesh can be separated from the skin and seeds.
- The less time apples are subjected to heat treatment, the more useful vitamins and other substances will be retained in them. To shorten this time, the apples need to be chopped as finely as possible.
- To prevent the fruits from darkening, you need to pour a little lemon juice into the pan during cooking.
- Pureed apples cooled with a blender.
Fresh apple puree
Homemade applesauce is very easy to prepare from fresh apples over the winter. Both children and adults adore him. This recipe uses sugar, so this dish is suitable for older children.
- Caloric content per 100 g - 68 kcal.
- Servings - 1 can 0.5 l
- Cooking time - 45 minutes
Ingredients:
- Apples (sour) - 1 kg
- Sugar - 1, 5 tbsp.
- Water - 3/4 tbsp.
Step by step cooking:
- Wash apples without damage or rot, peel, core and cut into cubes.
- In an enamel saucepan, combine the sugar and water and stir to dissolve the sugar completely.
- Dip the apple slices into a saucepan and bring to a boil. Cook over low heat, stirring occasionally for 20 minutes.
- Crush soft apples with a mashed potato pusher or blend with a blender.
- Transfer the 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 shoulders of the jar, and sterilize the treat for 10 minutes at medium boil.
- After the can, roll up with sterilized lids and store in a cool and dark place.
Applesauce without sugar
Sugar-free applesauce for babies. This wonderful puree recipe is also great for diet and health food.
Ingredients:
- Apples - any tasty
- Purified drinking water
Step by step cooking:
- Wash the apples thoroughly, cut the skin, remove the seed capsule and cut into medium cubes. But the finer they are cut, the faster they will stew.
- Fill the saucepan 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 then they will be stewed in their own juice.
- Keep the saucepan over low heat with the lid on. Simmer the fruit until tender, and in the process, stir periodically and monitor the amount of liquid, you may have to add it.
- The average stewing time is 5-30 minutes, depending on the hardness of the apples.
- Punch the finished fruit with a blender or rub 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 it cool.
Applesauce in a slow cooker
The multicooker is a modern assistant in the kitchen for every woman. With its help, you can prepare not only the first and second courses, but also preservation for future use, incl. and applesauce for the winter
Ingredients:
- Apples - a whole slow cooker
- Water - 50-100 ml
Step by step cooking:
- Wash the apples, remove the seed box and cut the peel. Cut in random order and load into the multicooker up to its top. The apples will shrink during the cooking process.
- Pour in water. The exact amount depends on the softness and juiciness of the apples. Although you do not need to add water to the multicooker, since nothing burns in it.
- Switch on the "extinguishing" program and set for 1 hour.
- After the signal, transfer the steamed apples from the multicooker to another container and grind with a submersible blender until smooth.
- Return the apple mass to the multicooker bowl, turn on the "stewing" program and boil.
- Immediately roll the puree into prepared sterilized jars and seal with metal lids. Store canned puree at room temperature at home.
Video recipes:
